Tongcheng's specialty; 1, Oenanthe javanica is a unique vegetable in Tongcheng, which has been cultivated for hundreds of years. Oenanthe javanica is a perennial plant of mini family, with developed root system and strong fertility, with five crops a year. Can be used as medicine, and patients with hypertension can take it all the year round, with obvious antihypertensive effect. Tongcheng Oenanthe javanica is characterized by crisp and tender quality and pleasant smell. Water celery in winter, also known as "Bailao", has white stems and yellow buds, fresh and crisp, and good quality. In recent years, Oenanthe javanica is not only supplied to urban and rural areas in this city, but also exported to other places. Tongcheng is going to invite relevant experts to develop and study the water dropwort in Tongcheng. Alias river celery, wild celery and lobular celery. Plants are perennial herbs, 30-50 cm high and hairless. Stem base prostrate. The lower leaves of the stem have long stalks, the base is sheath-like, and the upper petiole is gradually shortened to all sheaths; Leaf blade triangular, 2-pinnately divided, terminal lobes lanceolate, base cuneate, apex acuminate, and margin irregularly sharply serrated. Compound umbel terminal; There is no involucre or 1-3 pieces fall early; Umbrella stalk 7-18; Umbellies have about 20 flowers; These flowers are white. Double hanging fruit is oval with wide edge. Flowering in July and August; The fruiting period is August-September. Habitat paddy fields and waterside wetlands. Picking seedlings from May to June, and picking tender stems and leaves from June to July. Every100g of fresh vegetables contains 2.5g of protein, 0.6g of fat, 4g of carbohydrate, 3.8g of crude fiber, 4.28g of carotene, 0.33mg of vitamin B2 and 39mg of vitamin C. How to eat: Wash fresh vegetables, blanch them with boiling water, cool them with fresh water, and use them for frying, stuffing, dipping sauce or cold salad. 2. Tongcheng Caixinba is a traditional breakfast with unique flavor in Tongcheng, which has been a household name as early as the Ming and Qing Dynasties. At that time, the favorite breakfast of the residents of the ancient city was a bowl of green tea and a plate of clear cabbage. There are breakfast shops and teahouses on both sides of the county street, and the business is very prosperous. Tongcheng caixinba is very particular about its production. It is made by soaking 70% indica rice and 30% glutinous rice in warm water for half a day, scooping them up and draining them, then turning them into powder, selecting tender vegetables, slightly boiling them, kneading them into mud, removing their pedicels, and adding lard and white sugar as stuffing. After steaming, the appearance is jade, the heart is sad, soft but not sticky, sweet but not greasy. 3. Tea oil, Qiushi Qiushi and Qiu Shi (potted Qiushi), also known as Qiushi eggs, are our specialties with a history of more than 1,000 years. Nourishing yin and reducing fire, improving eyesight and clearing heart, strengthening tendons and bones, tonifying deficiency and diuresis. Edema, nephritis, heart disease and pregnant women should avoid using salt, and the effect is better. 4. Tongcheng Xiaohua, also known as Xiaolan scented tea, belongs to Anhui Broccoli Tea Department. Generally, it is mined before Grain Rain, and one bud, two leaves or three leaves are selected. Full, uniform and fluffy bud leaves are refined through spreading, deactivating enzymes, pruning, initial baking, spreading and cooling, redrying and picking. Every 500g of finished tea has 8000- 10000 buds. The finished tea has a stretch shape, complete bud leaves, orchid-like, green color, clear soup color, fresh and lasting aroma, blue fragrance, mellow and sweet taste. Products are divided into special grade, first grade, second grade and third grade. Yao Xingquan of A Qing Dynasty wrote in Long Mian Miscellaneous Memories: "Tongcheng is good, Grain Rain tries a new pawnshop, Jiaoyuan is divided into Liaoji, Shi Ding is a branch vendor, and Huo Ying is a live fire with clouds to cook." Tongcheng Scenery also includes "Longjing" by Tongcheng Xiaohua. In the old days, Tongcheng people paid attention to the good color, fragrance and shape of tea, and there was a feeling that there was tea in Longmian Mountain and water in Zilaiqiao.