1. Shortcake

When I was a child, I liked to wait around the fire bucket for the freshly baked shortcake, which smells delicious! In fact, the taste of shortbread is divided into three stages: eating it as soon as it comes out of the oven, which is soft and the freshest filling; Then let it stand in the barrel for about an hour, and the fat oil of the pork inside is slowly roasted by the residual temperature in the furnace, and the skin begins to become brittle due to the temperature drop. At this time, it is crispy outside and soft inside, with rich layers; Bake it all night with warm charcoal fire, and all the water in it will be dried. It will be crisp outside and crisp inside, and it will fall off when you bite it.

2. bergamot cake

Dong Yucheng's pastry shop, which was founded in 1868, used its own traditional skills, combined with the current nutritional needs, and jointly developed with Chinese medicine experts, using local bergamot and maltose, and using pickling, shaping, baking and other processes to develop health-care products with dietotherapy effects. The bergamot cake has a soft entrance and a sweet aftertaste, and is suitable for people at all stages. Since it was put into the market, it has been deeply loved and praised by new and old customers.

3. Chicken gizzard

Chicken gizzard is a special gizzard in Lanxi, which is different from ordinary gizzard in that its skin is thin and full of pits. Lanxi people like the delicate fragrance of onions, so they prefer chicken gizzards. The golden skin exudes the unique fragrance of the collision between onion leaves and eggs. When it is half cooked, a small mouth is opened and the seasoned eggs are poured in. Under the action of high temperature, onion segments and egg liquid become the most perfect combination. Take a bite, smell the entrance, full of happiness!

4. salty soup head

in the Chinese food world, the "dispute between salty and sweet" of glutinous rice balls has a long history. Lanxi Tangyuan, also called Tangtou and Mi Guo, is a kind of salty tangyuan, and its shape has a unique sharp point. The skin is thin and stuffed, and the taste is more suitable for modern people. Dried bamboo shoots and tofu are all cocoa lovers, attracting foodies of all ages. Bring out the soup when cooked, pick some lard, pour in soy sauce and sprinkle with chopped green onion, and you will fall in love with Lanxi's salty dumplings!

5. Womian

In the early years, people used to cook noodles with leftover vegetables and soup, and then made batter with sweet potato starch, which was nutritious and easy to digest and absorb. Today's Dongyangwo noodles are carefully cooked by chefs, and the ingredients are naturally no longer the original leftovers and soup. However, the unique taste of Womian has been circulating in people's mouths and has gradually become a food to entertain relatives and friends. Even if the banquet guests, they will eventually serve Womian. When they are full, the guests can eat another bowl of delicious and digestible Womian.