1, snow fox fried bun: Snow fox beef fried bun is one of the characteristics of Yongcheng and one of the most popular breakfast cakes in Yongcheng. Snow fox beef fried bag is made of special refined powder, pure sesame oil, yellow beef, sweet potato vermicelli, four seasons cabbage and 18 Chinese herbal medicines, and is fried in a steel pan. Thick on the top and burnt on the bottom, crisp, tender and delicious, with pleasant fragrance.
2. Snow fox bean porridge: Snow fox bean porridge is made of high-quality millet and soybeans, soaked in boiling water, ground into pulp with a small mill, filtered several times, poured into a pot and simmered with firewood. The local water quality in Xuehu Lake is sweet, and the cooked bean porridge does not hang a bowl or drain water, but it is cooked and covered, and the house is full of fragrance. After being cooked, bean porridge is put in a special crock, which has the reputation of "thick but not sticky, full but not overflowing, sweet and delicious, warming the stomach and strengthening the kidney". Local people like to drink bean porridge.
3. Powder chicken: Generally, powder chicken is made by pickling and mixing chicken breast, duck egg white and starch, and then boiling in a boiling water pot. Pork, mutton and beef can also be cooked. Delicious, drink a bowl, full of fragrance.
4. Papering: A kind of pasta made by ordinary people in Yongcheng area, palm-sized, oval, soft-faced, with Huang Liang soft shell on the back, crisp and fragrant. It is different from ordinary bread in that it comes from a vegetable pot, and half of the cake is soaked in vegetable soup, just like drinking vegetable soup, hence the name. There is also a steamed one, which is equally delicious.
5. Bad fish in Yancheng: Bad fish in Yancheng originated from Yancheng, yongcheng city. The bad fish in Yancheng takes crucian carp as raw material. First, the oil particles are descaled (water particles and spicy particles are not descaled), washed, dried with the knife edge down for 2 hours to remove water, fried until brown, placed in a casserole with the knife edge up, and added with appropriate amount of lard, salt and salt. It has the characteristics of yellow color and fresh taste, cooked meat and crisp bones, no fishy smell and no greasy taste.