Tanshan traditional famous wine is produced by Yifeng winery. It has the characteristics of mellow wine, sweet and refreshing, relaxing muscles and tendons, expelling wind and removing dampness, etc., and the alcohol content is 1.8 degrees. Raw and auxiliary materials such as fine glutinous rice 111 kg, white wine 21 kg, brown sugar 15 kg, dried papaya 2 kg and medicated wine 111 g are used. Wash glutinous rice, soak it for 4-5 hours, filter dry, pour it into retort, steam it with strong fire, rinse it with clear water, add wine and medicine, mix well, pour it into jar, seal and keep warm, take out wine after 2-3 days, remove distiller's grains, soak it in white wine and papaya leached by white wine, seal it for several days, then soak it in dissolved white sugar, and seal and store it for half a year.

in p>1985, this wine was included in the book China Fitness Wine Collection. First, the fat hen (native chicken) is cooked and cut into pieces for later use; Heat the pot, add a proper amount of salt and fry until brown, then pour in the chopped chicken pieces and stir fry quickly. When the chicken skin is oily, pour in a bowl of water wine, add a little chicken soup, and simmer for an hour with low fire, thus making Yifeng a famous dish.

Stir-fry three shredded pork tenderloin: Slice pork tenderloin into filaments, marinate with soy sauce monosodium glutamate for half an hour, and add white powder (or water chestnut powder) when frying. Mix a little sesame oil and set aside; Second, cut the cooked mushrooms (or cooked magnolia slices) into filaments and use them with the cooked celery segments for later use; Once again, cut the cooked squid into thin filaments, blanch them in hot water for later use, and finally put five spoonfuls of lard into a hot oil pan, and stir-fry the shredded pork quickly for later use. For Tanshan local traditional melon and fruit snacks. Choose grapefruit or young orange the size of a fist, split everything in two, remove the pulp, cut it into half-moon slices, or cut out patterns, put it in a pot, add bronzes and alum, cook it together, then scoop it up, drain it, mix with sugar and dry it in the sun. Burn some incense sticks in the sun to keep mosquitoes from biting. The dried orange slices are sweet and crisp. If they are spicy and cool, they taste excellent. They are not only precious snacks for entertaining guests, but also can relieve cough and disperse food when used in moderation.