Liyang hilly area is rich in chestnuts and is listed as a dry fruit production base in Jiangsu Province. Chestnut has a large causal shape and is suitable for vegetables. It is called "Big Chestnut" by the catering industry. Liyang chestnut has the advantages of beautiful appearance, uniform color, uniform size, large grain, thin shell, white meat, Huang Liang, crisp, tender and strong taste. Famous dishes such as chestnut roast chicken, chestnut braised pork and sweet-scented osmanthus sugar chestnut cooked with Liyang chestnut are quite famous.

2. Liyang Oenanthe javanica

Liyang Oenanthe javanica is of good quality. People eat its tender stems and leaves, which can be fried with meat or mixed with vegetables. Among them, mixed celery and fried celery are popular fresh vegetables on the table in winter and spring because of their color, fragrance, taste and shape, and are regarded as a must in Jiangnan cuisine.

3, casserole fish head

It is made of live silver carp in Tianmu Lake by descaling, gilling, eviscerating, cleaning, cutting off the head, injecting it into Tianmu Lake, adding appropriate seasoning and simmering for several hours. Its soup is as white as milk, delicious, and its meat is white and red, fresh and tender, which can be described as fresh but not fishy, fat but not greasy, and is praised as "the first dish in the world" by many Chinese and foreign gourmets.