2. Shicheng handmade meatballs: Cut fine pork into small pieces, then put them into a special stone mortar, beat them into puree with a wooden hammer, roll them into small balls and put them in a steamer to steam until cooked. .
3. Yellow glutinous rice glutinous rice: Steam the large grain rice and pour it into the glutinous rice dumplings. Use a glutinous rice dumpling mallet to squeeze and beat until it becomes a sticky paste. Use a bowl and roll it into strips. It is chewy and can be steamed, boiled or fried. It tastes better when sprinkled with sugar.
4. Sunflower lotus seeds: The sunflower lotus seed dish originated in the Ming Dynasty. The preparation method is to arrange a certain amount of white lotus, red dates, glutinous rice, and sugar according to the sunflower pattern and then steam it. Its characteristics are sweet and delicious, with endless aftertaste. Since "lotus seed" is similar to "son", "zaozi" means giving birth to a "noble son" early.
5. Shicheng handmade rice noodles: Shicheng handmade rice noodles are made of high-quality japonica rice and processed with traditional manual techniques. Due to its unique production process, strong toughness, softness and refreshing taste, Shicheng handmade rice noodles were famous as a palace tribute in the Song Dynasty.
6. Chess pieces: Chess pieces are made from three layers of pork belly, cut into one-inch square shapes, put into a pot and stir-fried with an appropriate amount of rice wine, salt and sauce, and wait until the skin and When the meat turns red, simmer it with cold water and then simmer it over low heat. Its characteristics are bright red color, soft and tender, mellow taste, oily but not greasy.
7. Overwatered fish: Cut the fresh fish into strips, add an appropriate amount of water, rice wine, salt and potato starch, stir evenly, put it into a boiling oil pan and fry until cooked, then remove from the pan and add an appropriate amount of water. Put the garlic, green pepper, shredded radish, ginger, etc. into the pot and stir-fry, then add the fried fish and stir-fry, finally add an appropriate amount of rice wine, soy sauce, and water and simmer thoroughly.
8. Leimi Tea: Shicheng Leimi Tea is made by first frying the rice in a pot until the aroma is fragrant and the color turns yellow, then it is placed in a mortar and beaten into fine powder, and then put in the pot Boil it into a paste. When eating, you can add boiled adzuki beans, black beans, pinto beans and other sweet beans as well as fried minced lean meat, dried tofu, dried bamboo shoots, leeks, fried peanut slices, fried soybean slices, etc.
9. Taro buns: First wash the taro, put it into cold water, cook it over high heat, peel it after cooling, then press the taro into puree, and cut the onion, ginger, garlic and dried chili pepper into pieces. Put the taro into the taro, add salt and rice flour, mix well, and form into meatballs. Put oil in the pot. When it is 50% hot, add the meatballs, fry until golden brown, and serve.