Cut the back of the Yellow River carp, wrap it in yellow paste, fry it until golden brown, and pour it with sweet and sour juice. Bright color, beautiful appearance, tender outside and fresh inside, delicious taste. Hand-shredded mutton

Mutton is stewed in boiling water with various seasonings and eaten with seasoning paste. Mix it with broth, vegetables and powder, and it tastes particularly good. The meat is tender, not greasy, delicious and easy to digest. steamed mutton

Steamed in a seasoning cage and dipped in seasoning juice. White and tender, red, not greasy, not milky. Braised entrails of sheep

The head, heart, lungs, belly and intestines of sheep are shredded, cooked in the original soup and eaten with seasoning. The taste is mellow and the aroma is rich. Dingxiang elbow

Also called hairy elbow. Pig elbows are made by boiling, coloring, changing knives, fixing bowls, steaming in cages and pouring juice. Fat but not greasy, thin but not firewood, soft and delicious, mellow taste.