1. Shanxian mutton soup: Shanxian mutton soup was founded in the 12th year of Jiaqing in the Qing Dynasty (1807). After more than 200 years of development, the mutton soup has been continuously innovated in the production process, which has enabled the mutton soup to be carried forward and continued in many ways.

Shanxian mutton soup is white and milky, fresh and fragrant, neither smelly nor greasy. There are many varieties and each has its own charm; the fat one is oily and seborrheic, the thin one is white and red, the smallpox soup is good for the brain and eyes, and the mouth strip soup is strong.

The body nourishes blood, the belly silk soup strengthens the stomach and strengthens the body, the eye socket soup clears fire and improves eyesight, the milk dregs soup is crisp and sweet, nourishes yin and strengthens the body, and there are 72 flavors such as wasp soup, Sankongqiao soup, waist flower soup and so on.

It tastes fresh but not spicy, fragrant but not greasy. It is not only a delicious delicacy, but also has the function of medicinal food. It has the functions of warming the body and dispersing cold, strengthening the spleen and stomach, nourishing yin and strengthening yang, aiding digestion, and increasing the body's disease resistance.

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2. Shanxian fried buns: Fried buns are one of Shanxian’s famous delicacies, and Liu Yushou’s Luo family in the county is the best.

It is divided into two types: meat and vegetable.

Meat stuffed buns are mainly stuffed with mutton puree, with various auxiliary ingredients, and are wrapped into a crescent shape.

The vegetarian stuffed buns are stuffed with leeks, eggs, and tofu slices and wrapped into an oval shape.

Both meat and vegetable buns are made of fermented dough.

After wrapping the stuffing, place it in a pan, pour it with water paste, boil it over fire and simmer it dry, then add sesame oil and fry it until it is shiny on the outside and charred and crispy in the mouth.

3. Shanxian Mi Sandao: Shanxian Mi Sandao was founded in the late Ming Dynasty. It has long been famous for its excellent color, aroma, taste and shape. It is deeply loved by people in Jiangsu, Shandong, Henan and Anhui provinces.

Shanxian Misandao uses fine flour, vegetable oil, sugar, honey, osmanthus, sesame seeds, etc. as raw materials, and is refined through a series of processes such as dough mixing, shaping, frying, and slurrying.

The product is rectangular in shape with two knife marks in the middle. The paste and sesame are evenly adhered, and the surface is bright and translucent, with a brownish-yellow color.

The food is sweet and delicious, crispy and delicate.

4. Xujia hanging stove biscuits: Xujia hanging stove biscuits in Shan County are famous for their utensils, workmanship and shape.

Weiko is different from other "noodles" and is named a "traditional famous food" by the industrial and commercial department. It was founded in the early 20th century and has a history of nearly a hundred years.

5. Shanxian Rice Noodles: Shanxian Rice Noodles has long been famous. It is made by kneading noodles with salt water, then using oil to roll them into thin ring-shaped strips and dishing them in a basin. Add oil layer by layer to prevent adhesion.

Pour the oil into the pan until it is 50% hot. Pull out one end of the noodles to prevent them from falling apart. Another person uses a reed pole to remove the bun base, slowly stretch it to 12 cm - 15 cm, put it in the oil pan and swing it appropriately.

After frying for a while, pull out the reed rod and press it into the middle of the dough to make it look like a tile. Take it out when it turns golden in color.

It is beautiful in appearance, crispy and delicious, and can be eaten charred or soaked. It is best served with porridge. It is generally eaten as breakfast and is often given as a gift when visiting relatives and friends.

6. Shanxian sesame flakes: Sesame flakes, also known as Jiaoqie, have a long history of production in Shanxian County. They use high-quality white sesame, soft white sugar, caramel and other raw materials, and adopt traditional techniques - peeling sesame seeds, boiling pulp,

It is refined through processes such as sizing, tableting, and slicing.

The product is as thin as white paper, crystal clear, crispy and delicious, crisp but not sticky, and has a long aftertaste.

Its products are rich in nutrients and have the functions of moistening the lungs and nourishing the stomach after eating.

7. Shanxian vegetable steamed buns: Vegetable steamed buns are also a delicacy on family tables in Shanxian County. The stuffing of vegetable steamed buns is very rich, and you can use leeks, celery leaves, green vegetables, fine powder, etc.

It is also best to make vegetable steamed buns in a pot. Usually when eating vegetable steamed buns, you don’t need to stir-fry them separately.

8. Many people in Shan County love to eat soy beans and pickles. If you are from Shan County, do you dare to say that you have never eaten them?

The raw material of soy beans is soybeans grown at home.

There is always a variety of flavors to suit you: spicy, watermelon, winter melon, white wine, ginger and so on.

Friends who were born in the 1980s must still remember that when I was young, I didn’t have snacks. When I came home from school and I was hungry, I went to the kitchen to find a piece of yeast buns, picked up some leftover beans with soy sauce, and ate it in big mouthfuls. It was very delicious.

9. Death Mian Pancake: Death Mian Pancake, Shanxian called: Death Mian Pancake, authentic, one of Shanxian people’s favorite pasta, it must be steamed in a pot to be the most authentic, half burnt and half soft, children usually like it best.

I like the burnt half.

Served with ground pot chicken, cabbage stew, pumpkin stewed chicken, etc., to use Shanxian saying, it is really delicious!

10. Eggs and garlic: You may find it strange to pair eggs and garlic, but people in Laodan County are used to it. Garlic detoxifies, and eggs are nutritious. People who are not used to eating them will feel heartburn and bad breath, which is not enough when working.

Eat it, but eating it with steamed buns or noodles will immediately taste different.