Linhai specialty: Wang Fan loquat Yongquan tangerine Dongkui Yangmei Xunqiao Bridge Yang Yan Gouqing Zhangxiayang strawberry egg white sheep tail oil Benjamin bamboo shoots watermelon Linhai Pan Hao Jiangshan bamboo shoots sweet potato noodles Zhangjiadu sesame seed cake Xunqiao edible fungus egg white sheep tail is the only famous dish in Linhai that is included in China's menu. Taking vegetable oil, egg white, lard, bean paste and a small amount of wheat flour as raw materials, the egg white is first taken and added with wheat flour, and stirred continuously with chopsticks until a chopstick is inserted into it and does not fall off. Then, the pre-made bean paste balls wrapped in pig net oil are fried in boiling vegetable oil, so that the balls instantly turn chubby and oily yellow. After three minutes, the balls can be picked up and put into the pot, and sugar and white sugar are sprinkled. Good color and fragrance, oily but not greasy, sweet but not shy. According to legend, in the Ming Dynasty, when Qi Jiguang, a national hero, fought against Japan in Shangfengling, Baishui Ocean, the war was tense, so the local people were asked to prepare some dry food, which could be strung up and hung on their bodies, so that they could eat it while playing. Later, when the army passed Hutou and Changtan, the locals thought there was a cake shop in Zhangjiadu Street, so they sent people to Zhangjiadu to contact and order. After learning about this situation, Zhangjiadu Bakery tried its best to change the original flat and round scones into corners with small holes in the middle, so that they would not be broken when cooked and strung together with ropes. In the Qing Dynasty, with the development of local economy, the shape of Zhangjiadu scones also changed, and they became like ancient copper coins, with an outer circle and an inner side, which was called "copper coin cake" by the people, implying courtesy and righteousness at home. Some people call this kind of cake "navel cake" At the same time, Zhangjiadu also produces baked biscuits. There are two kinds of roasted sesame seeds, one is salty, and there are fat pork and chopped green onions in the cake. One is sweet, with bean paste and sugar in the cake. These two kinds of roasted sesame seeds are cooked with white charcoal fire in a biscuit oven. As for whether it will be crisp, the key is: the weight of' crisp', the weight of' crisp' is more, and the biscuits are delicious. Crispy is a mixture of lard and wheat flour. Before liberation, there were four or five sesame seed cake stalls in Zhangjiadu Street, and some even set fire to the sesame seed cake stalls in Shanghai Chenghuang Temple. Because this kind of cake is crisp and delicious, it is deeply loved by Shanghai customers.