2. Meat pressing: Take kelp as the bottom, cover it with a layer of cooked pig's head meat and a layer of walnut kernel, wrap it with gauze after three or four times, and press it with heavy objects until the next day.
3. Tea soup: Soak the millet in cold water for two hours, drain it and grind it into a thin basket, add water to the bowl, pour the millet flour into the batter, rinse the batter with boiling water, sprinkle with brown sugar, white sugar and osmanthus, and serve.
4. Fried sesame bean curd: It first appeared in the early Ming Dynasty. The leftovers of mung bean vermicelli are fried with sheep tail oil, and pickles and mung beans are added. Both hot and cold can be eaten.
5, ginger juice fork: add alum to flour and noodles, cut the fork and fry it in warm oil, peel the fresh ginger and chop it into fine powder, add caramel and osmanthus, cook it thick, and then fry the fork too tightly. Pale yellow in color, crisp and sweet, with ginger flavor.
6. Fried cakes: There are five kinds of fried cakes: cream fried cakes, yellow wheat fried cakes, glutinous rice fried cakes and instant noodles fried cakes. Using flour as raw material, boiling water and flour with auxiliary materials are fried until they swell like balls.