1. Masuo handmade flour: Wash the rice, grind it into powder, add water to make it into paste, steam it into sheets in a steamer, and cut it into strips or roll it into strips after cooling.

2. Grilled pork: In the morning, cut the peeled semi-fat and lean pork, spareribs, pig viscera, etc. into strips, mix some spices, hang them in the jar, put the small red charcoal in the jar, and roast them slowly until noon. The roasted barbecued pork is cut into small pieces, ruddy, glittering and translucent, hot and fragrant, thick but not greasy, and tastes excellent.

3. Dongjin river snail: The wild river snail is raised with clear water for several days, and then the tail of the river snail is knocked off after it spits out the sediment, and then it is cooked patiently with the secret recipe of traditional Chinese medicine, and the ingredients are reused in a large pot for frying. A dish of fried Dongjin snail accompanied by white sour bamboo shoots and garlic, set off with red pepper, and the soup is orange, full of color, flavor and taste. You can taste it with a little suction without a toothpick.

4. cook the meat wine: Choose rice wine brewed with rice from local wineries and local pork, including pig brain, pig mouth, yellow throat, hard throat, small belly, pork loin, pig heart top, rice sausage, pig liver, etc., and pour them into a casserole or earthenware pot together. The rice wine overflows the meat, cover it and simmer slowly until the meat wine is bubbling, and the wine and meat are rich. The cooked meat wine is delicious and tender, mellow and nourishing, and has a unique taste.

5. Madong pig's feet: Select pig's front feet, burn them to brown with fire, remove hair and overflow fat, then soak them in warm water for half an hour, scoop them up and scrape them clean, then burn them in an oil pan until they are 89% hot, fry them until they are golden brown, then scoop them up again, soak them in cold water for two or three hours, then cut them into pieces, put them in a large pot of ingredient soup, and then boil them with strong fire.