Macheng cuisine includes Macheng meat pie, river fish noodles, silver hollow noodles, Hong 'an mung bean cake, roasted plums and sour rice noodles.
1, Macheng Meat Pie: A traditional dish in Macheng. Fresh fish and pork are boned, peeled, chopped into pulp, and bean flour are put into a basin in proportion, stirred with the pulp, added with seasoning, rounded, put into a steamer, and steamed over high fire 15-20 minutes.
2. River fish noodles: mainly made of fresh fish, refined glutinous rice flour and salt by traditional folk hand.
3, silver wire hollow noodles: refined from refined white flour, white and hollow, as thin as silver wire, refreshing and delicious, not muddy soup into the pot, tender and fragrant at the entrance.
4, Hongan mung bean cake: golden color, tender outside, salty salt and pepper, oily but not greasy.
5, burning plum: fine ingredients, fine production, like plum blossoms on the top, like pomegranate on the bottom, can be steamed, fried, roasted, the dish is sweet and delicious, and the taste is excellent.
6, sour rice noodles: crystal clear, sour and refreshing, full of gluten, flexible texture, milky white color, round strip, uniform strips, sour fermentation, soft and refreshing, full of gluten and good toughness.