1, Xishi Tofu: Cut the tender tofu into small pieces, add Flammulina velutipes, Auricularia auricula, minced meat, mushrooms, bamboo shoots and garlic wine sauce, stir fry them separately, then stew them in chicken soup, and then cook this dish with Ge Fen spoon. This dish is wide and thick, smooth and tender, with bright color, good color, fragrance and taste.
2. Braised pork with dried vegetables: local high-quality dried vegetables with lean meat from farmers are selected and cooked according to Su Dongpo's method of "slow fire and little water" and "firewood can't smoke", which has a unique fragrance.
3. Xishi Reunion Cake: A flat round cake made of pure fine flour or buckwheat flour, stuffed with crisp radish, onion, pepper and fresh pork, and wrapped by hand. Delicious but not greasy, spicy but not heavy, fragrant and fresh, deeply loved by local people.
4. Zhuji Sanxian: Steamed Sanxian has a heavy weight and distinct layers. Eggs are wrapped in delicious meat. Although it is called "Sanxian", there are more than three kinds of ingredients, including handmade egg rolls, meatballs, skin, river shrimp, quail eggs and pig's heart and pig's tongue.
5. rice cake: rice dumplings steamed from rice noodles are kneaded into rice cakes while they are hot, and wrapped in freshly baked scallion cakes, which are soft and glutinous outside and crisp inside.
6. Lingbei salted chicken: It is said that it has a history of 1600 years. The preparation method of the salted chicken is unique and the flavor is attractive. The whole chicken is golden in color, which not only keeps the chicken fresh and tender, but also makes it crisp and memorable.