jiangkou county cuisine includes dried beef, dried bean curd, rice bean curd, braised pork and braised pork.

1. Dried beef: Dried beef is the most classic and prestigious snack in Jiangkou. Using high-quality fresh beef as the main material, with vegetable oil, sugar, refined iodized salt, pepper, liquor and other condiments, it is carefully cooked through traditional techniques. The finished product is dark red in color, fragrant and delicious, and the entrance meat is crisp and delicious.

2. Dried beancurd: Dried beancurd is one of the traditional foods in jiangkou county, with unique color, flavor, unique production and a long history. The unique flavor comes from the following aspects: firstly, pure well water from Longjing Pavilion is selected; Second, it has to go through ten processes, such as soaking beans, grinding, filtering, boiling, ordering, packing, salting, cutting, skewing and drying. The process is very unique and exquisite, and its production process was listed in the representative list of provincial intangible cultural heritage in 214.

3. Rice tofu: Jiangkou rice tofu can be roughly divided into thin rice tofu, shrimp rice tofu, old rice tofu, etc. Its main raw materials are rice, lime or alkali. The main working procedures are material selection, soaking, pulping, boiling and forming. Its color is bright yellow, and its taste is soft. It tastes excellent by mixing special spices such as Chili oil, sauce, vinegar, ginger juice, garlic water and monosodium glutamate into juice and pouring it on rice tofu.

4. Braised pork is a traditional hospitality dish in Jiangkou. It is made of fat and thin pork belly, which has the special flavor of salted vegetables, distinct meat quality, rich aroma, not greasy, soft but not cotton, fresh and delicious.

5. Braised pork: Braised pork is a famous traditional dish in Jiangkou, which is made of fat and thin pork, and potatoes, chestnuts and so on can be added. The color is delicious and the meat is smooth and fine.