Famous dishes include stewed crab powder with lion's head, boiled dried silk, three-piece set of duck, crystal meat, squirrel squid, crispy eel in Liangxi, Hu spicy soup and so on.

Huaiyang wonton

Huaiyang wonton began in the early Republic of China. Fan Haode, the boss of rice industry at that time, was famous for operating wonton and steamed buns. In order to create a brand, he traveled all over the north and south, absorbed the advantages of wonton in the north and south, and combined with the tastes of Huaiyang people, created a flavor snack with local characteristics in Huaiyang.

Huaiyang Wonton is made by stewing chicken soup with minced meat, adding noodles and vegetable leaves, then cooking the processed shredded chicken, dried laver, pickled mustard tuber, laver, vermicelli, kelp, Xiao Sheng pills and shredded eggs, and adding appropriate seasonings such as ground oil, monosodium glutamate, aged vinegar, cooking wine, soy sauce and spices. According to the season, fresh vegetables such as cattail, day lily, leek, coriander, garlic sprout and Schizonepeta can also be added. Its taste is delicious, refreshing, fragrant but not greasy.

The snack was once extinct during the Cultural Revolution, and resumed operation in the city around 1980. It inherits the traditional craft of Huaiyang wonton and maintains the unique flavor of local famous food. Now the night market in Chengguan is full of wonton stalls, and diners are often full.

Zhangjia donkey meat soup

Zhangjia donkey broth, which is made of donkey meat broth, has a clear color, rotten meat but not greasy, white as milk, full of appetizers and a fragrant smell. With food or wine, it has a delicate taste and a long aftertaste. From Daoguang period of Qing Dynasty to the early days of the founding of the People's Republic of China, the donkey broth in the county was exclusively operated by the Zhang family. At that time, this soup was famous far and wide. In the past, dignitaries, businessmen and even rural Ye Fu enjoyed drinking the Zhangjia donkey broth in Huaiyang County.

In addition, the Zhangjia donkey meat soup shop is also equipped with "donkey blood", which is a top quality product. Donkey blood is an ancestral stunt of the Zhang family, which is processed from donkey blood. The shape is like a brain, like an egg, white and delicate, with good color and fragrance. This kind of food is rich in nutrition, which can greatly replenish vitality, nourish blood and soothe the nerves. Suitable for all ages, people who eat will say no.

Baked cattail leaf

Baked general cuisine is a famous dish unique to Huaiyang, and it is listed as one of the local famous dishes in Henan Province. It is made from the special product of Hu Chenghu Lake-the tender buds at the lower end of the shop, with seasonings. Baked cattail can be cooked alone or together with meat, fish and eggs. There are shrimp-roasted typhoid fever, egg yolk-roasted typhoid fever and fish fillet-roasted typhoid fever. No matter what kind of baked cattail is, it is as white as jade, fresh and tender, and has a unique flavor. In summer and autumn, all the hotels in the county town regard Shaopu cuisine as a famous local dish in Huaiyang to attract diners, and the hospitable Huaiyang people often regard Shaopu cuisine as the first dish to entertain guests.

Gaiguo jiakui

Gai Guo Jia Kui was created by Gai Zhuang Gai Old Shop in Ji Huang Township of this county at the end of Guangxu period of Qing Dynasty, and passed down to his son Gai Chang Rong for two generations. Its helmet is sulfur-free and alkali-free, and steamed bread tastes sweet. The method is: blanch the noodles with boiling water to make the yeast rise, connect the noodles two or three times, put them on a stick to make them soft, and then rub them repeatedly with your hands to achieve a smooth and shiny color, like a snowball. Make a round cake (or a semicircle) and stick it on the edge of the pot until one side is white and the other side is brown. It is not moldy or spoiled, and it is a unique pot helmet with delicious taste and soft inside.

Gai Guo Jia nang has been deeply loved by the world since it came out. In 1930s, it ranked first in Huaiyang steamed bread industry, and was also famous in several surrounding counties. Now the business hall is located in the east of South Cross Street in Chengguan, and it is listed at four o'clock every afternoon, which is in short supply. Because Huaiyang Beggars' Guild Chief is well-known, during the Taihaoling Temple Fair over the years, pilgrims and tourists from hundreds of miles around were lucky enough to bring him back to share with the whole family.

Bagged roast chicken

The name of the roast chicken with square cloth bag comes from the present Fang Jia old man's milk name cloth bag, and its roast chicken is famous for its rich flavor but not greasy. The production process and ingredients are unknown for the time being, and other kinds (such as Fu Liji roast chicken) are not like cloth bags. And its tofu sticks (thin tofu cut into strips and cooked) are made of this kind of roast chicken's production procedures and ingredients. People in Huaiyang will smell like roast chicken and tofu when they go out for many days. Family dinner is essential.