The beautiful landscape of Zhongling has given birth to Jixi’s thousand-year civilization. During the Ming and Qing Dynasties, the rapid rise and development of Huizhou made Jixi culture flourish. Not only did a large number of cultural celebrities emerge, but the Anhui cuisine originated in Jixi also became one of the eight major cuisines in the country. Jixi's snacks also emerged with the reputation of Anhui cuisine and are unique. In recent years, with the development of Jixi's tourism industry, Jixi's snacks are also booming and favored by tourists.

Snail noodles are commonly known as "screw blocks". Because it tastes just like snail meat, the snail cubes are a kind of dough, and the actual preparation and soup are different. First, the operator kneads the dough with water to form a dough, then uses a rolling pin to gently knead it on the board. After rolling the dough into a paper-like shape, the operator folds the dough into several layers along the rolling pin, and then cuts it into pieces with a knife. Approximately 5cm wide strip. The production of snail soup is very particular. After the water in the pot is boiling, put various delicacies such as tender tea bamboo shoots, fresh or dried shiitake mushrooms, dried ferns, etc., plus some shrimps, shrimp skins and thin slices of meat into the pot and bring to a boil. Then, place the noodles against the boiling soup in the pot, stretch them to about 10 centimeters, and throw them in one by one. After all the noodles are stretched and put into the pot, add salt, soy sauce, MSG, fresh lard or sesame oil and other seasonings that suit the taste. At this point, put the snail pieces into a bowl and eat while they are hot. The snail nuggets have both the fragrance of mountain delicacies and the complement of seafood. They are refreshing, delicate and soft in the mouth, and have a smooth and supple texture like chewing snail meat. Many diners talk about it and come back to it again and again. Among the water-filled buns of Jixi, the winter melon buns have the most distinctive flavor. The dough of the winter melon buns is rolled into a round shape about the size of a bowl with a local special wooden "luqianchui" and is no more than 1 mm thick. The filling of winter melon buns consists of winter melon filling and pork filling. To make the winter melon filling, first peel and remove the flesh from the winter melon and cut it into chunks. Boil it for a little while in a pot of boiling water. After cooling, use gauze to squeeze out the water in the winter melon. Then mix in salt, MSG and other seasonings. ingredients and add meat jelly soup. The meat filling in the processed meat jelly soup looks like a thickened paste filling. When making the buns, put the winter melon filling first and then add the pork filling. The ratio is two to one. Then use your thumb and forefinger to pinch the skin, "roll" it one by one, and roll it into a semicircle, like a crescent moon, shaped like a violet, very beautiful and elegant. A winter melon bag is like a bunch of rich violets. The winter melon buns are prepared and put into a cage, steamed over high heat, and the meat jelly melts. It mixes with various ingredients in the stuffing and forms a soup that is extremely delicious, clear and unique. Winter melon buns should be eaten while they are hot, as they taste better and the soup is richer. After cooling, the liquid of winter melon soup is obviously reduced, and the entrance is much inferior at this time.

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