Chunhua specialty delicacies include Chunhua glutinous rice noodles, steamed noodles, pot helmets, steamer cakes and imperial noodles.

1. Chunhua Taoyou

Chunhua Taolu has a long-standing reputation. On weddings, weddings, full moon birthdays, and festivals, the first fine meal served to guests is glutinous rice. When decoction, add sesame seeds, chopped green onions, tofu, fungus, yellow flowers, spicy seeds, etc. The tofu is white, spicy but not spicy, and oily but not greasy, making it a unique local flavor.

2. Saozi noodles

Saozi noodles are mostly a common meal for entertaining guests. Pay attention to skillful women in rolling out the dough, "roll it into paper, cut it into lines, put it in the pot and turn it around; pick it up in the bowl." Especially the "daoyan noodles" in Runzhen and Shiliyuan are the best. When cooking, the soup is cooked under the front pot and in the back pot. The sauteed soup is meat and the sour soup is vegetarian. Different seasonings give different flavors.

3. Guokui

Chunhua Guokui is made from fine wheat flour, stir it slightly to make it hard, knead it repeatedly with a pressing bar, and roll it into a large cake with a diameter of about 50 cm and a thickness of about 3 Centimeters, roasted in a shallow pan over slow fire. The outer skin is slightly yellow and red, dry but not hard, crisp but not soft, and the inside is as white as snow, soft but not empty, loose but not soft. Use a knife to cut everything, and the aroma will immediately hit your nostrils.

4. Zenggao

Zenggao is a local food in Chunhua. It has a long history and a long history. According to research, Zeng Cake evolved from my country's oldest "Powder Rice Cake" and became finalized in the Tang Dynasty. Because Zeng Gao is a cake steamed with "Zeng", it is called Zeng Cake.

5. Royal noodles

When eating royal noodles, cut them into thin slices first, and then serve them with cooked pork (or cooked beef), chopped green onion, coriander, minced garlic, and mustard oil (or sesame oil) Wait for cold mixing. The imperial noodle slices are as white as jade and as thin as cicada wings. The condiments are either green or yellow, both in shape and color, and in delicious taste.