This dish looks like a pearl; its color is pure white and the taste is delicious. It is a dish that was originally created by the dietetic industry of the Downtown District of Leshan City. During the preparation, fish bones and sin are removed first. The pure meat and fat lining are smashed into pieces and put onto a plate in the original form of the fish. The fish soup is made up with vegetable oil, egg white, bean flour, water and so on. The shell is removed from the boiled goose egg and the egg is cut into two pieces and placed in round balls on the fish. After this, the dish is put into a steam box for braising. Features of this dish are that the form is the same as a bright pearl, the color is white, the fish is fresh and tender and the taste is light. The dish is light in taste but the flavor stands out in taste tests.

The Pearl Dumpling is as white as a pearl. It is a famous Leshan snack. When eaten, it is paired with cabbage from Mountain Emei. This dish contains cooked glutinous rice, which is pleasing and has a distinctive flavor. During the preparation, the sticky rice is prepared first and washed clean. The rice is soaked for two days and becomes swollen after absorbing water, then 250 grams of the rice are loaded into a bowl, of which half is dyed red with a little edible red food color, while the remaining half is milled into rice flour. Edible fungus is wrapped inside the dumpling as stuffing, and the dumpling is twisted to the shape of a pagoda. On the top of the pearl dumpling the swollen, white, sticky rice is attached, and a sweet taste comes from the red sticky rice inside. After this, the dumpling is placed in a steam box for steaming, and then the pearl dumpling is ready. When it is eaten, the cabbages need to be served with it. Features of this dish are that it is white, brilliant, and fragrant, as well as being sweet and delicious.

Most soft-shelled turtles are produced in the Small Donga of Minjiang River within the borders of Leshan. The turtles have no scales, fine bones and lush meat. The preparation of this dish is comparatively complex and it needs several kinds of supplementary ingredients, such as mushrooms, bamboo shoots, Jingou, ham, offal fat and so on. During the preparation, the turtle should be cut into pieces, and then wrapped with offal fat. After the supplementary ingredients and broth have been added, the turtle meat is put into a bowl and braised for about 40 minutes. Once the offal fat is gone, the dish is ready. Features of the dish are that the meat is tender, and the broth is salty, delicious, and tasty with creamy white color, lasting flavor, tangy and unique fragrance, and rich nutrition. It is a famous dish to serve at banquets.