Liancheng traditional hot pot dish, commonly known as "Shuan Jiu Men Tou", originated from Pengkou Valley in Liannan. It is said that in the past, there were many boatmen in Pengkou Valley. They work in the water all the year round. In order to drive away moisture, they often boil Chinese herbal medicines such as rattan roots and duck grass. Later, a boatman accidentally discovered that it was wonderful to match these herbs with beef stew, but the "nine-door stew" of rice wine gradually spread.

Shuan Jiu Men Tou is made of nine essential parts of beef, namely, the tip of beef tongue, tripe, crown of beef heart, tip of beef tripe, lean beef, tripe of beef tongue, beef cardiovascular system, beef tenderloin and beef tripe wall. It is made by strict selection of materials, fine knife work, supplemented by seasonings, rice wine and several Chinese herbal medicines. This dish is tender and crisp, and the soup is delicious. It has the effects of invigorating stomach and kidney, dispelling cold and removing dampness, and is a delicious food with both medicine and food. Because it is the meat of nine parts of a cow, which almost contains the main essence of the cow, there is also a saying of "eating a cow at a time".

The production method of "Shuan Jiu Pin" is to wash and cut nine kinds of meat, such as tripe tip, and put them into plates respectively; Ginger juice, sesame sauce, pepper, pickle sauce, balsamic vinegar and other dishes. Stew with rice wine and other Chinese herbal medicines, and pour the soup into the hot pot. When you eat, the hot pot burns very vigorously, and it has a special flavor when you rinse it. Rinse nine products have been included in the national famous recipes.