1. Zhelong Snacks - Beef Balls: Chop the beef into meat sauce, add sweet potato powder, monosodium glutamate, salt essence, white sugar and a little edible alkali and knead them together to form a beef ball base. Bring the soup to a boil in the pot. Use your hands to dice the beef ball base and put it into the pot. Put the floating cooked meat into a bowl, add soup, spicy and rice vinegar to make the beef balls with unique flavor. If you eat this bowl of beef balls, it will be a wonderful experience. 2. Cockscomb pine is named after its shape resembling a cockscomb. The main raw materials are flour, sugar and lard, which are processed into a semi-salty and semi-sweet food, which is characterized by being fragrant, sweet, crispy and crispy. It has a history of seventy or eighty years. 3. Zhelong Snacks - Rolled Noodles 4. Oil Rolled Noodles There are generally no fixed sales points. Merchants only rely on a pole and two bamboo baskets to sell in the streets. The main ingredient of fried noodles is rice, which can be divided into meaty and meatless, and the taste can be spicy or not. Grinding rice into rice pulp used to be done by stone grinding, but now it is basically done by machines. Add condiments to the ground rice milk, steam it into a thin layer on an iron plate, and then serve. 5. Shujuzi – Chunju Ciba Chunju Ciba is also called Shuju Ciba. Its method of practice can be seen in "Famous Doctors" (annotated by Tao Hongjing): "The natives collect the stems and leaves of chrysanthemum grass and rice flour, and pound them into cakes and fruits for food." And "Compendium of Materia Medica" says: "...it is said that its flowers are as yellow as the color, and It can be eaten with rice noodles." It can be seen that the production of Chunju Ci can be traced back to the Liang Dynasty more than 1,500 years ago. Gnaphalium affine D. Don (scientific name: Gnaphalium affine D. Don) is an annual herb of the Asteraceae family. In ancient times, it was called Buddha's ear ("Famous Doctors"), and in "Compendium of Materia Medica" it was called chrysanthemum, which is still used today. The stems are upright, clustered, usually unbranched, about 15 to 30 cm tall or higher, densely covered with white wool; the leaves are alternate, sessile, and the lower and middle leaves are inverted into a spoon shape, with white wool on both sides; capitate Inflorescences are numerous and yellow. It grows mostly in fields and roadsides. The whole plant is used as medicine and has the effects of relieving cough, resolving phlegm and relieving asthma. Fragrance oils can also be extracted. It is said that regular consumption has fitness and beauty effects. 6. Soft and delicious - black rice. Black rice, also known as black rice, is steamed with glutinous rice blackened with the juice of black rice leaves. It is shiny black, fragrant and has a unique flavor. Every year on the third day of the third lunar month, people with the surnames Wei, Kong, Liu and others in Zhelong have the custom of steaming black rice.

Black rice has a long history. In ancient times, it was called Qingjing rice, black rice, Qingtangxun rice, and Nanzhu rice. It is a folk therapeutic food popular in Jiangsu, Zhejiang, Anhui, Jiangxi and other places. The raw materials are mostly black rice. Rice leaves or southern candle leaves, or poplar leaves may be used. Qingjing rice was first seen in "Dengzhiyin Jue" by Tao Hongjing of the Jin Dynasty. It was originally a Taoist recipe for preparing food. As a method of "big grain", it is said that if you eat for a long time, you will not be hungry, your body will be light and healthy, and your life will be prolonged. Lu Guimeng's poem in the Tang Dynasty said: "The freshly cooked rice with black rice has the fragrance of water shield, which is common in Taoist fasting days." Du Fu's poem "Gift to Li Bai" says: "How can I not have green rice with fine rice, which makes my color good?" "Compendium of Materia Medica" records its preparation method. , soaked, steamed and exposed repeatedly for many times. It is also recorded: "It is the method of eating by the immortal family. Nowadays, the Buddhist family mostly makes it on April 8th to serve the Buddha's ears." It can be seen that it is also listed as Buddhist food. 7. Bianshi The skin and water surface of Bianshi are all hand-rolled. Partial eclipse, also called flat meat, is called wonton in the north. Zherong's Bianshi is not about the filling, but about the Bianshi skin. Zhe Rong's flat food has an unusually thin skin and is almost transparent after coming out of the pan. The meat is lubricated and is especially delicious with a little meaty embellishment. Fuxi's flat food is famous in Zhelong.

Delicious and nutritious—loach noodles. Zherong loach noodles have good color and fragrance, and are deeply loved by people. This is because Zherong Loach Noodles has its own unique features: First, it uses loach from the fertile fields of the county. Its meat is thick and delicious, and its spine is small and soft. The second is to pay attention to the cooking method. First, keep the loach in clean water for a day or two, then wash it and put it in a bowl. Then pour in fresh eggs and loach and stir for about 20 minutes, then pour in vegetable oil (one pound of loach requires about 4 ounces of vegetable oil) for 20 minutes, and finally pour in rice wine (one pound of loach requires about half a pound of rice wine). After thirty minutes, the fishy smell of the loach will be completely gone. Steam it over a slow fire for about an hour until the loach is fully cooked. When steaming loach, the lid of the bowl must be tight to prevent the aroma from leaking out. Steam the loach and add other ingredients. The third is the diversity of ingredients. The main ingredients are noodles and sweet potato noodles), and other ingredients such as pickles, shredded fresh bamboo shoots, garlic, loach vegetables, shredded ginger, chopped green onion, MSG and chili. Some people even add some red coloring to make it more delicious. It has become loach noodles with full color, flavor and flavor.

Zherong loach noodles are not only delicious, but also have high nutritional value. Especially in winter, eating a bowl of hot and spicy loach noodles can not only satisfy your appetite, but also relieve the cold.