Fushun bean curd, chicken head, honeycomb potato, hibiscus egg, lion market water sugar cake, etc. 1, Fushun bean curd: Fushun bean curd is a kind of tender tofu, which is often eaten with rice. Rice, tofu and dipping in water are inseparable. 2, the head of the bitch: the head of the bitch is made of wheat flour, named after its external image is the comb on the hen's head. 3. Honeycomb potatoes: Honeycomb potatoes are made of fresh potatoes and are named after their appearance like honeycombs.

1, Fushun bean curd: Fushun bean curd is a kind of tender tofu, which is often eaten with rice. Because of its freshness, delicacy, wide spread and great influence, it occupies a place in China's food culture. The formula and production of Fushun tofu have its historical origin and uniqueness. Rice, tofu and dipping in water are inseparable.

2. Jipotou: Jipotou is made of wheat flour, which is a kind of noodle food popular in Fushun and southern Sichuan, and has a unique local flavor. Named for its external image as a comb on the hen's head.

3. Honeycomb potatoes: Honeycomb potatoes are made of fresh potatoes and are named after their appearance like honeycombs. The preparation method is simple. Select fresh potatoes, shred them, coat them with bean powder and fry them for seven or eight minutes. The shredded potatoes are intertwined and connected into a whole, as big as sunflowers and as white as jade. Put it on a plate, sprinkle some sugar and eat it while it is hot. They are crisp and sweet, and they taste refreshing.

4. Hibiscus eggs: When making Hibiscus eggs, first put several eggs in a container, add salt, mix well with a little cold water, stir vigorously until saturated, then put them in a steamer and steam them for 20 minutes with high fire, and then take them out. Its color is bright yellow, tender and smooth, and its lubrication is delicate. Eat with a spoon, slightly sour and fragrant, soft and tender.

5. Lion City Water Sugar Cake: Lion City Water Sugar Cake is a famous local flavor snack in Fushun. The specific method is to mix glutinous rice and rice according to the proportion of 60%, soak them in spring water for three days, change the water day and night, filter and dry them, fry them, and grind them into rice flour with a stone mill for later use. Choose the best brown sugar, chop the right amount of brown sugar into water, and put the rice flour into brown sugar water to stir and rub, and it is appropriate to have a slightly wet hand and a slightly dry hand. Mix the dough, pour it in, make a cake blank, and then steam it to let it breathe. The taste is soft and sweet, soft but not sticky, soft and refreshing, sweet but not greasy, mellow and slag, with a long aftertaste.