The antique style of farm dishes still exists. "Laugh at Cao Ying's thousand pigs and lose to Wu Dong." It is said that "Gaochun Garlic and Coriander" existed in the Three Kingdoms period. This dish can be cooked by housewives in Gaochun dialect area and rarely eaten in other areas. The tender heart of a local "Motor Cai Qing" is selected, dried, obliquely cut, dried again, kneaded, pickled and mashed, and a large amount of garlic seeds are added in the pickling process, which not only has a strong garlic flavor, but also can last for a long time. The modern concept of nutritious diet also believes that garlic can not only sterilize but also be of great benefit to cardiovascular and cerebrovascular diseases.

Deep-fried lotus root drill, which is rare in metropolis and eaten by farmers in Gaochun, is a famous dish "Miao Yincai" popular in the north and south of the Yangtze River during the Ming and Qing Dynasties. It is recorded in seventy-four times of Jin Ping Mei. Its taste is crisp and tender, refreshing and slag-free, and its raw materials are "jade tube connects geography" and "muddy but not dirty". Boil the wild lotus slightly, finely chop and mix with garlic paste, and add a little Zhenjiang vinegar. The petiole of Fengling is peeled off, which is called "the claw head full of ridge". The petiole of Xiangshan taro vine and chicken head dish are a bit laborious. Gaochun farmers eat it from spring to autumn, which not only tastes good, but also has certain blood pressure lowering and dietotherapy effects. It is a real pollution-free aquatic green plant. As far as I know, there is almost no habit of eating this dish outside Gao Chun. Gaochun planted a large green vegetable with long stalks and leaves like horse ears in urban and rural areas. Every time before and after the first frost, the street is full of hawking. As long as a few cents a catty, residents have a big vat at home, spend a few dollars to buy a big load, wash it and dry it, sprinkle a layer of vegetables in the vat, then row a layer of vegetables with a handful of salt, then step on it barefoot, and finally press a big bluestone on it, called "jar pickles". The next year, in the busy harvest season, one or two trees should be pulled out for every meal. Translucent colors and sour taste always make people drool. Use it to burn with the game "Zhangji", "Gaoji", "Dui Duck" and "Liu Duck" in Shijiu Lake or with the little hairy fish. It tastes particularly delicious. Mix it with carrot, lotus root, wok and water chestnut. After the pickles in the jar are finished, the remaining waterlogged water is filtered with gauze and sealed in another jar, which can be preserved for a long time. Nicknamed "Chiba", it is used to burn pods, steam egg soup and stew tofu. It is "born smelly" and smells good. Gao Chun, a foreigner, is a high official. When an educated youth in the city who jumped the queue in Gaochun returned to his hometown, the first dish he wanted to eat must be this special "Thousand Leathers".