1, Crab Sanpang Spicy Crab: Spicy Crab is a classic traditional dish in Sichuan Province and belongs to Sichuan cuisine. A delicious dish made of meat crab supplemented with onion, ginger, pepper and dried Chili.

2, mutton soup: mutton soup was originally called mutton soup, ancient name? Mutton soup? Su, a famous poet in Song Dynasty? . Gansu has bear wax, and Qin only cooks mutton soup? This poem.

3. Botou Yali pear: Botou Yali pear is a specialty of Cangzhou City, Hebei Province. Botou is named after its large cultivation area, early planting and good quality. Botou Yali pear has delicate fruit shape, thin skin, crisp and juicy, sweet and refreshing.

4. Cangzhou Winter Cuisine: Cangzhou Winter Cuisine is a local high-quality Chinese cabbage with tender ribs and rich sugar. Remove the old ribs and green leaves, cut them into small pieces with a width of about 65,438+0 cm and a length of about 65,438+0.2 cm, dry them in the sun, mix them with proper amount of refined salt and garlic paste, put them in a jar, seal them tightly and naturally ferment for a long time.

5. Hot pot chicken: The raw material is white striped chicken for about 35-45 days, which is processed by pickling, frying and stewing.

6. Hejian donkey meat fire: divided into Hejian donkey meat fire and Baoding donkey meat fire.

7. Sausage soup: the taste is fragrant and salty, the entrance is ripe and tender, fresh but not pungent, smooth and delicious.