1. Ma 'er dried salted duck: Ma 'er dried salted duck is made by pickling Ma 'er duck with natural spices for many times and baking it repeatedly. Its surface is golden, its color is uniform, its muscles are tight, its meat is thick red, its salt taste is moderate, its meat is tender, its taste is delicious and its nutrition is rich, which is deeply loved by consumers.

2. buckwheat noodles: buckwheat noodles are made of Inner Mongolia buckwheat and Xichang buckwheat. Buckwheat flour and buckwheat flour are added with water to form dough, and then pressed in a machine to form buckwheat noodles. Buckwheat noodles are fine noodles, which are thin and tough, and they are constantly picked up, and they are fragrant and delicious.

3. Wangbingzi: The time-honored Wangbingzi is a special snack with fresh, fragrant, crisp, unique taste and rich business, which was baked by a family in 1996 after inheriting the secret formula handed down from ancestors, pursuing ideas and strict traditional techniques.

4. Bawang duck skull: Bawang duck skull is made by buying fresh duck heads every day, washing them several times and marinating them with exclusive marinade. This kind of duck skull tastes very different from many duck skulls on the market. It is spicy and delicious, and the meat is soft and rotten.

5. shifang rice noodles: grind rice into rice slurry, filter off the water, naturally ferment, knead it into a ball, put it in a boiling pot until it is 7-8% mature, then knead it into a ball, put it on a press rack and squeeze it into vermicelli, and finally leak it into a boiling pot to cook, pick it up and drain it. When eating, put it into the claw fence, put it into the boiling water pot to take the heat, and add seasoning.