Dalu Town has a long history of food culture, and its famous dishes and pastries are unique. Every time around the Beginning of Winter and the Spring Festival, the famous fishes such as saury, anchovy, pufferfish, and catfish, which are abundant in the Central Plains of the Yangtze River, are cooked by famous chefs. They are tender, plump, and unique in flavor. They are all the best in Dalujiang delicacies.

Dalu Chang Fish Soup is green in color and fragrant. Eat it in early spring to dispel cold and warm up your body, and eat it in hot summer to cool down your body. Dalu Chang Fish Soup is not only delicious, but also a delicious breakfast with crab roe buns on the side. Guests from far and wide often come here to enjoy it. Although Dalu Chang Fish Soup is a snack, the production process is very complicated and requires the following nine processes: boiling fish, slicing, lightening, frying, stewing shreds, boiling soup, cloud flower, thickening, and combining with soup.

Dongxiang mutton is the most mouth-watering, unique flavor, suitable for all ages, and is a good winter tonic. Among them, the braised mutton is oily but not greasy, fragrant but not sour, and the soup is thick; the mutton soup is white and fresh, and tastes more delicious. When eaten with Jingjiang navel, a specialty of Zhenjiang, it is better than the steamed buns in Xi'an. Dongxiang mutton also has plum blossom leg, cinnamon red lamb, white lamb tripe, emerald lamb liver, parrot falcon lamb heart, lamb blood noodles and other varieties. The color, flavor and taste are all good, and they can be regarded as treasures on the table.