1. Paste tofu When you come to Wuyuan, of course, you must eat the most distinctive paste tofu in the area-this is the most famous paste dish in Wuyuan. The restaurant owner's first course, even I, a Wuyuan native, always order this dish when I go to a restaurant. A simple tofu paste consists of more than a dozen ingredients such as tofu, minced meat, lard residue, dried bamboo shoots, chrysanthemums, dried shrimps, mushrooms, ginger and onions. The taste is weak. Add meat floss to the tofu paste and mix it together to eat. The taste is simply not very good. Besides tofu paste, pumpkin paste and chrysanthemum paste are also good choices. 2. Steamed pork with powder The meat in this method is not greasy or firewood, and it tastes very tender. General steamed meat will be steamed with dried vegetables and green vegetables. Steamed meat with dried vegetables, the meat absorbs the unique aroma of dried vegetables, and two kinds of dishes can eat two kinds of delicious food at a time. Super cost-effective 3. Steamed Tofu in Tuochuan This kind of tofu tastes different from the tofu in the ordinary vegetable market. Okay ... you'll know what it tastes like. It is delicious, not as heavy as ordinary tofu. Wuyuan has a saying that "meat can't be steamed, and vegetables can't be pasted". Besides steamed pork, there are steamed fish, turtle, bamboo shoots and tofu in Tuochuan, which are also worth a try. 4. Boiled red carp red carp is also a major feature of Wuyuan. Speaking of Wuyuan, you will definitely think of red carp. This kind of fish is not only ornamental, but also edible. Practice: boiled red carp has a small head and a short tail, a wide back and a big belly, and its whole body is red. After washing and draining, put the fish into a green flowerpot, sprinkle with refined salt, and pour old water wine or distiller's grains (old water wine and wine trough are secret weapons to make the fish taste more delicious and mellow), and spread the fish evenly. After marinating for a few minutes, put all the scallion, shredded ginger, water-soaked mushrooms, salted lard or marinated ham slices on the fish, simmer for ten minutes, and then simmer for five or six minutes.