1. Pot-side paste: "Ding-side paste" or "Pot-side paste", a special snack, whose main ingredient is rice slurry. After the pot soup is boiled, the rice slurry is poured on the pot side, slightly dried, scraped into the pot with a spatula, and synthesized with the soup cooked with ingredients such as clams, dried shrimps, mushrooms and day lilies. It is characterized by thin and curly noodles, clear soup without paste and delicious taste.

2. Sea oyster cake: called "three cakes" in local dialect, it is a traditional snack with strong local flavor. Round, golden in color, crispy in shell and delicious in stuffing, and can be eaten alone. Most local people make oyster cakes as breakfast porridge dishes, especially oyster cakes with diced paste, which are dry and thin and have excellent flavor.

3. Wheat cake

is also called summer cake. In long summer, every household has the custom of frying summer cakes. The so-called summer cakes are fried with flour or white rice paste mixed with bean sprouts, leeks and dried shrimps. A long time ago, probably during the long summer season, the busy rice planting was finished, and after the busy farming, we should take a break to combine rest and rest.

4. The glutinous rice ball

is called "please bom system" in local dialect, also known as rice cake, with sticky rice and brown sugar and black bean stuffing. It tastes a little sticky, it will stick to your mouth, and the brown sugar bean paste is sweet and delicious.

5. Radish beef offal

A small beef offal stall, a cart, a honeycomb stove, a big beef offal stew iron pot, and a big pair of scissors on the lid (local beef offal is sold and cut now). As soon as it was dark, the orange lights on the stalls quickly lit up the whole stall street, and the stall owners uncovered the hot pot cover. When the stew was full, the smell of the stall immediately came up and flew in the warm orange tone, and the air was full of the passionate smell of the stall.