Shuiyang Three Treasures Shuiyang Three Treasures refers to duck foot buns, duck wings and Shuiyang dried incense. Why are they mentioned together because these three delicacies are named after they come from the same pot.

According to a local old man, he didn’t know which chef put these three ingredients into the pot together and made it into a pot. Unexpectedly, the taste was surprisingly good, so he named it Shui.

Yang Sanbao.

Many friends who have never tasted these three delicacies may have a question. They all know the duck wings and dried fragrant beans, but what are these duck feet buns?

In fact, duck foot buns are an authentic local delicacy and snack in Shuiyangdi, Xuancheng.

The duck feet are pickled, a duck heart is placed in the middle of each duck foot, and then wrapped with duck intestines.

When eating, put it in a pot and steam it before eating. It tastes really good.

Everyone should be familiar with the other two treasures. Xiaohong won’t go into too much detail here.

Ningguo Baba In addition to the Three Treasures of Shuiyang, Xuancheng also has the very famous Ningguo Baba.

This is a famous snack in Ningguo, Xuancheng. It is famous for its fragrant but not greasy, soft and delicious taste.

There should be few Ningguo people who don’t know about this delicacy and snack. Many Ningguo people who work hard outside think about Ningguo Baba day and night, and it is the first thing they eat when they return home.

Ningguo’s dada is about the same size as the plates we usually use, and its thickness is about 1 centimeter.

The finished cake looks a little yellow and black on the outside and doesn't look very good, but it tastes really delicious.

The fillings of dada are usually cowpeas, dried tofu, radish, green onions, pickles, pork, eggs, etc.

When you walk into the store, you will see the boss kneading the dough in a short while, then filling it with stuffing, and then using special tools to constantly flip and bake it. After a while, the cake will be ready, and you can eat it while it's hot.

After one sip, your mouth will be full of oil. One word to describe it is fragrant.

Now that Xuancheng spring rolls and Ningguo cakes have been eaten, let’s have another Xuancheng spring roll.

Xuancheng spring rolls are famous for their thin, crispy skin and soft fillings. They are very delicious and can be said to be the most common specialty food in Xuancheng.

The authentic Xuancheng spring roll filling is made by stir-frying shredded pork with five-star water celery, dried Shuiyang seeds, shredded Shuidong bamboo shoots, and shredded green and red peppers. The prepared filling is spread on the wrapper, and then rolled up with both ends facing each other.

Put it into the oil pan and fry until golden brown.