1, Qiyang Quyu: Also known as Qumi Fish, it has a history of more than 900 years. Song Dynasty was listed as a royal tribute, with bright red color, tender and smooth taste and unique taste.
2. Stir-fried rice cake: knead glutinous rice flour into fists, press it into cakes, and fry until golden brown. It was initiated by a snack bar at Qiaotou, Wenmingpu, Qiyang. It is now fried and sold, and it is hot.
3. Qiyang Pen Fish: It is produced in Wuxi, Qiyang, Hunan. Shaped like a brush, the meat is tender and nutritious. It is called the treasure on the table. As the ancients said, God does not leave Dongpo's ci, and the magic pen becomes a treasure on the table.
4. qiyang betel nut taro: betel nut-shaped, brown skin, thin and smooth skin. After cutting open, you can see that the taro meat is covered with even purple-red patterns, and the meat is tender and white, with a compact structure. It can be cooked, stewed, steamed, fried, roasted and fried, but it won't paste after being cooked for a long time, and the taro is rich in aroma, fine in flour and glutinous, soft and sweet.
5, cuttlefish bean curd silk: cuttlefish, tofu, shredded pork as the main ingredients, supplemented by lard, onion, garlic, celery, pepper, monosodium glutamate, soy sauce and other condiments refined, can be described as a collection of meat, vegetables, beans, meat, seafood nutrition essence, good color and flavor, is a treasure on the table.
6. Civilized rice noodle: named after it was founded in Wenmingpu, this county in the late Ming and early Qing dynasties, with new rice as raw material and pig bones as stew.