1. roast chicken: Lingyuan roast chicken, also known as smoked chicken, is the best in Xiaoxi Street of Gaoxing, and has been in business for several generations. Gaoxing Laojiu registered high-standard "Gao Laojiu" and became a local famous product. Lingyuan roast chicken has a unique formula and processing technology. First, the white striped chicken is cooked in a pot, and then it is smoked in a smoking cage. The skin is purple, fragrant and delicious, the head of the chicken is twisted backwards, there are wings in the mouth, and the feet are folded backwards and inserted into the abdominal cavity. The color, taste, fragrance and shape are all good.
2. Kiln-baked biscuits: wheat flour is used as the main material, and appropriate amount of salt and alkali are added to the dough, which is repeatedly kneaded, then rolled into large pieces, evenly rubbed on the pieces, and rolled into flat dough together, each piece weighs about 100g. Put it on a plate and grind it into a round cake with both hands. Sprinkle sesame seeds on one side of the round cake and bake it in the oven. Baked with slow fire, the appearance is yellowish but not burnt, and the inside is soft and ripe. Pay attention to big crisp, multi-level, even sesame seeds, sufficient heat and low moisture. Because the early furnace wall was made of porcelain tubes, it was called barrel furnace sesame seed cake, and it was attached to the top of the furnace when baking, which was called hanging furnace sesame seed cake.
3. Tofu brain: select high-quality soybeans, peel them and grind them into paste with a stone mill, heat them, filter out the soybean milk, cook them, and put them in an insulated container. Add calcined gypsum powder layer by layer and stir evenly. After a certain period of time, it will turn into a white, tender and tough tofu brain, which will tremble slightly in a bowl, thin and continuous. Pour clear soup, add chicken soup, diced meat, mushrooms, etc. , and add proper amount of aged vinegar and garlic paste. There are many businesses in the city, and Zhao has the best quality.
4. Chromium: select high-quality mung beans, soak them and grind them into paste with a stone mill, similar to the traditional pancake method. Put it in a pot and bake it with slow fire to make pancakes, which can be cut into pieces and fried, fried and slippery. Mostly used for stewing and making soup. They taste pure and delicious. When eaten in summer, they will be refreshed in various restaurants and become local delicacies.
5. Fried cake: yellow wheat as the outside, red bean paste and brown sugar rose as the stuffing, and fried with beans. After frying, it is golden yellow, crisp, soft, fragrant and sweet, and it is listed as one of the famous snacks of Lingyuan, fried cake and bean curd brain.
6. Cut the cake: it is made of yellow wheat (also glutinous rice noodles), red kidney beans and jujube, evenly spread on the drawer and steamed. When selling, dip a long knife in water and cut it, hence the name "cutting cake". When making, the yellow rice is washed three times, with warm water in winter and cold water in summer, to remove impurities, and then dried moderately and processed into fine powder. When steaming, the dry humidity of rice noodles is well controlled and the heat is uniform. The steamed cake is apricot yellow or porous white with shiny skin. You can eat it hot with sugar, stir-fry it, and make it into a dish. It has the advantages of bright color, delicious taste and rich taste.
7. Flocking: Take high-quality buckwheat noodles as raw materials, mix them, put them on the panel, roll them into noodles with a thickness of about 1.5 cm, and then stir them directly into a boiling soup pot with a special noodle knife. After cooking, pour the shredded pork marinade, which is delicious and economical.
8. Mutton soup: It is mainly made of goods of head and hoof, so it is also called "mutton soup". Cut the cooked head and hoof into shreds, cook the old soup with sheep bones for later use, put the shredded pork into a bowl to make a boiling hot soup, and add various seasonings such as pepper, Chili noodles, coriander powder and mature vinegar to serve. It tastes cold but not greasy. Eating mutton soup and sesame cakes in the mutton soup kitchen is a unique Lingyuan breakfast.
Lingyuan snacks have a long history, which combines the food culture of Manchu, Mongolian, Hui and Han nationalities, and combines the local regional culture to inherit the ancient history and culture and form a unique flavor. A prominent feature of Lingyuan flavor snacks is that they are adjusted with the evolution of seasons. In spring, willows are green, and traditional snacks such as cold cakes, rice cakes and bee cakes are listed one after another. In the hot summer, bean jelly, catfish and large bowls of food that can cool people off are becoming popular. In autumn, face tea and almond tea show their special flavor. In winter, when the north wind whistling in the snow and ice, snacks are more colorful. Steaming mung bean noodles, mutton offal soup and Lamian Noodles appeared one after another, and began to dispel the cold for people. As for eating spring cakes in spring, jiaozi in Tomb-Sweeping Day eats sauerkraut stuffing, beginning of autumn eats autumn satiety, Zongzi in Dragon Boat Festival, cut cakes in Double Ninth Festival and Yuanxiao on the 15th day of the first month, and the list goes on and on.