川菜在四川当地主要分为了三大类，成都和乐山地区主打上河帮菜。乐山老街上的这家川菜馆子，融合川菜大类的精华，有很多自己的招牌菜，虽然在瓦房里不起眼，但是已经经营了30年。腰肝合炒是用急火快炒，脆中有嫩，酱爆牛肉麻辣多汁，回锅肉里还加入腌菜，坨坨肉红的油诱人，狗地芽肝片汤清火鲜美。阿星吃了四菜一汤很满足。

Sichuan cuisine is mainly divided into three categories in Sichuan, and Chengdu and Leshan mainly serve Shanghebang cuisine. This Sichuan restaurant in Leshan old street, which combines the essence of Sichuan cuisine, has many of its own signature dishes. Although it is in a flat house, it has been in business for 30 years. The loin and liver are fried on a quick fire, tender and crispy, the beef is spicy and juicy, the pickled vegetable is added to the Huiguorou, the red oil of the Tuotuorou is tempting, and the soup is delicious. Axing was satisfied with four dishes and one soup.