1. Taqiao trotters: Taqiao trotters originated in the 1961s. At that time, Mr. Zhang, a native of Taqiao, got the secret recipe of braised pig's trotters from an old Chinese doctor. The secret recipe was made up of more than 21 kinds of Chinese herbal medicines and more than 11 kinds of spices. The trotters marinated according to this secret recipe are fat but not greasy, with good color, smell and taste.
2. Korean wife's roast chicken: Korean wife's roast chicken has explored a set of unique experiences in chicken selection, slaughter, shaping, cooking, using soup and cooking. Han laopo's technology of braised roast chicken has been passed down from generation to generation, and it has always maintained a unique flavor, with the characteristics of crispy, soft and rotten, fat but not greasy. When eating, you don't need to cut it with a knife. When you shake it with your hand, the flesh and blood will be separated by yourself. No matter whether it is cold or hot, the food is full of fragrance.
3. Zhuli bean jelly: Bean jelly is a traditional snack, which is famous in Zhuli Town, Shangcai County. Hometown of bean jelly? Good name. Zhuli bean jelly uses pure peas, lentils and mung beans as raw materials, which is characterized by crystal clear, cool, smooth and refreshing, moderate gluten, and can be cold and hot-fried.
4. Luoquan Tofu: Luoquan Tofu is propped up with Luoquan before tofu is molded? Tofu bag? Put the circle on a special bamboo grate, scoop the bean curd into the circle, fasten the bag and drain the slurry. After the tofu is molded, untie the bag and put another bamboo grate on the molded tofu. Then, two people face each other, one with his left hand on the top and his right hand on the bottom, and the other with his right hand on the top and his left hand on the bottom. Press the upper and lower grates tightly into the hoop, and turn them in one direction at the same time, and turn the upper grates to the bottom, so that the slurry will continue to flow. Luoquan tofu is delicate and smooth, soft and delicious, and has a long aftertaste. It is a famous traditional snack in Shangcai.
5. Taqiao decoction bag: Taqiao decoction bag integrates boiling, steaming and frying in the cooking process. The skin of the decoction bag is made of fermented wheat flour. Put the steamed stuffed bun in a pan for a little time, add flour water, then pour soybean oil, turn it over and take it out. Just out of the pan, the water-fried bag is golden in color, crisp on one side, soft and tender on three sides, crisp but not hard, fragrant but not greasy, and delicious.
6. Hundred-foot milk pork: 111-foot milk pork in Shangcai County, also known as pot meat and pig baby meat. Baichi halogen suckling pig technology originated in the late Qing Dynasty. It is made by slaughtering 11-15kg suckling pigs, bleaching, washing and airing them, putting them into an old soup pot with dozens of condiments such as anise, pepper, ginger and codonopsis pilosula, boiling them with strong fire, and then stewing them with slow fire for 2-3 hours. The milk pork after cooking is reddish in appearance, glittering and translucent, fragrant, rotten in the mouth, fat but not greasy, and endless in aftertaste, which is known as a must among Shangcai snacks.
7. Caigou beef: Caigou braised beef is made from local local cattle and century-old soup with more than 11 kinds of ingredients such as anise, pepper, ginger and codonopsis pilosula. Because of strict selection of materials and fine workmanship, the braised beef made from it has a long-standing reputation for its delicious taste, fresh color, no fat or greasy taste and pure flavor.
8. Chongyang cake: Chongyang cake, also known as flower cake, chrysanthemum cake and hair cake, is a traditional festival cake in China. Double Ninth Cake, as its name implies, is a festival on the ninth day of the ninth lunar month. It is popular in most parts of the country, the birthplace of the Double Ninth Festival, Shangcai, and the wind of eating Double Ninth Cake prevails. Chongyang cake is mainly made of rice flour and soybean flour. After fermentation, it is decorated with dried fruits such as dates, chestnuts and almonds, and steamed with sugar. The preparation methods vary from place to place, mainly including baking and steaming. Five-color Caiqi Yang is inserted on the cake, and double sheep are printed with stuffing. Chongyang? Meaning of.