Snail noodles with snails are commonly known as "screwdriver". Because it tastes like snail meat, snail pieces are a kind of dough, but they are still different from soup. First, the operator grinds flour into dough with water, then gently rubs the dough on the panel with a rolling pin, then rolls the dough as thin as paper, then folds the dough into several layers along the rolling pin, and then cuts it into strips about 5 cm wide with a knife. The production of snail soup is very particular. After the water in the pot is boiled, add all kinds of delicacies such as tender bamboo shoots, fresh mushrooms or dried mushrooms and bracken, and then add some shrimps, dried shrimps and thin meat slices into the pot to boil. Then, pull the noodles together with the boiling soup in the pot to about 10 cm and throw them in one by one. After all the noodles are pulled into the pot, add seasonings suitable for taste such as salt, soy sauce, monosodium glutamate, fresh lard or sesame oil. At this point, put the snail pieces into the bowl and eat them while they are hot. Spiral slices not only have the flavor of delicacies, but also have seafood. The entrance is refreshing, delicate and soft, with a smooth and flexible feeling like chewing snail meat, which makes many diners relish and have endless aftertaste. Among Jixi winter melon buns, winter melon buns have the most flavor characteristics. The dough of white gourd steamed stuffed bun is made into a bowl-sized circle with a local special wooden shovel, and the thickness is not more than1mm. The stuffing of melon bag consists of melon stuffing and pork stuffing. To make wax gourd stuffing, firstly peel the wax gourd, remove the pulp, cut into pieces, put it in a boiling water pot for a while, let it cool, squeeze all the water out of the wax gourd with gauze, then mix in seasonings such as salt and monosodium glutamate, and add aspic soup. The meat stuffing for processing aspic soup is like a paste stuffing with thickener. When pouring the buns, put the wax gourd stuffing first, then the pork stuffing. The ratio is two to one. Then pinch Pippi with your thumb and forefinger and roll it into a semicircle, like a crescent moon and a violet, which is very beautiful and elegant. A melon bag is like a bunch of rich violets. The wax gourd package is put into a cage, steamed over high fire, the aspic melts, and the soup mixed with various ingredients in the stuffing is extremely delicious, clear and unique. Winter melon buns should be eaten while they are hot. They taste better and the soup is richer. After cooling, the soup of wax gourd is obviously reduced, and the entrance is much inferior at this time.