The most representative delicacy of Lizhuang Ancient Town is "one flower, two yellow and three white".

"一花" refers to peanuts.

Lizhuang Peanuts selects local peanuts as raw materials, soaks them in salt, and has a white appearance. It uses a variety of spices prepared from traditional Chinese medicine and is processed through more than 10 processes using traditional techniques. It is fragrant, crispy, crispy, and has just the right salty fire power.

, has been exported to Hong Kong, Macao and Southeast Asia.

Lizhuang's spicy yellow catfish (scientific name: yellow catfish) is the best fish from the Yangtze River. It has tender meat, rich nutrition, and extremely delicious taste. It is 10 centimeters long and is an excellent delicacy for braised or hot pot. If you make soup with bamboo fungus,

Named "Erhuang Tang", it is the best soup.

Lizhuang's yellow cake is made from red pond, local sticky rice and glutinous rice, wrapped in galangal leaves and steamed before eating.

It is golden in color, rich in aroma, sweet and glutinous, appetizing and refreshing. Its uniqueness lies in the choice of galangal leaves as the filling material, which has a strong aromatic oil flavor.

After cooling, it can be sliced ??and fried to give it a unique flavor. It is one of Yibin's famous snacks.

"Three whites" refers to white cakes made from white meat, white wine and white sugar.

Lizhuang white meat is mainly made from pigs that have grown for 8-10 months. About 3 kilograms of "three swords" meat from the hind legs are used as the main ingredient, which is the selected ingredient.

The heat should be accurate. When cooking white meat, pay attention to the heat. Keep the water temperature at about 90 degrees Celsius. During the cooking process, stab the meat with bamboo skewers from time to time so that the inside and outside of the meat are evenly heated.

After taking it out of the pot, put the meat into cold boiling water to maintain moisture and prepare for slicing the meat.

Knife skills are really the highlight of Lizhuang’s white meat. A good knife skill can cut more than 50 slices of pork from 2 pounds of pork into 20 centimeters, 15 centimeters wide and 1-2 millimeters thick, which is a masterpiece.

Next comes the ingredients. The Lizhuang white meat seasoning must be pounded into a paste with garlic and chili peppers. It is also called garlic paste, glutinous rice cakes and chili peppers. It is added with good soy sauce, white sugar and other seasonings. It has a spicy and spicy flavor, and the flavors are harmonious. If you add more, it will be thicker and thicker.

Minus one point and it will be a weak state.

White meat has become a business card of Lizhuang, and there is a saying that "If you don't eat white meat in Lizhuang, you haven't arrived in Lizhuang."

Lizhuang Baijiu uses local sorghum as the main ingredient and is brewed through traditional techniques. It can be sold after being stored and blended.

Lizhuang Baijiu is known as "Lizhuang Wuliangye" and is also the basic wine for making various medicinal wines.

The main ingredient of Lizhuang White Cake is made from high-quality glutinous rice that has been fried and then added with some Chinese medicinal materials that can help digestion, such as yam, etc., and then ground into fine powder, added with sugar, and pressed into shape with a mold. If fried and ground sesame seeds are added,

It is called "hemp cake".

Whether it is white cake or sesame cake, it has the characteristics of being sweet, soft and glutinous, and melting in the mouth. It is especially suitable for the elderly and children.

Buy Li Zhuang White Cake packaged in a gift box to visit relatives and friends. It is really a unique and affordable gift.

Lizhuang's white meat is made with carefully selected ingredients, accurate heat, and fragrant seasonings, especially its cutting skills, which are outstanding.

The white meat in the finished dish is evenly thin and crystal clear. Each slice is 20 cm long, 10 cm wide and 1 to 2 mm thick. It is fat but not greasy, refreshing and delicious, with endless aftertaste.

According to folklore, Lizhuang White Meat evolved because King Wu of the Zhou Dynasty launched an army to conquer the Shang Dynasty, and people from all walks of life in the uprising cut the head of the demon fox Su Daji into pieces, dipped them in garlic paste and ate them.

Because the meat is thin and long, and is eaten wrapped with a chopstick, it is called "foot-wrapped meat".

During the Anti-Japanese War, at the suggestion of Tao Meng, an intellectual who moved to Lizhuang, Cuiping District, the owner of the "Liu Fen" restaurant readily accepted the suggestion and changed the name of "Wrapped Foot Pork" to "Lizhuang Knife-Made Garlic White Pork".

Today, with the vigorous development of Lizhuang's tourism industry, Lizhuang's famous dish "Lizhuang White Pork" has become a resounding gold-letter signboard of Lizhuang snacks and is famous far and wide.

He Weidong, a native of Lizhuang, is known as "He Sanbairou". 13 years ago, he worked hard on the white meat knife skills, seasoning techniques, and cooking temperature of the meat, and won the title of "the best white meat knife in Lizhuang" among many white meat chefs.

Many tourists come here to taste the white meat. "First Sword" slices more than 1,000 kilograms of white meat a year. Every year during the peak tourist season during the Chinese New Year, 50 to 100 kilograms are sold every day.

According to "First Knife", he has taken on four apprentices, and he hopes to take on more apprentices and bring the delicious taste of "Lizhuang Knife Craftsman's White Pork with Garlic Sauce" and this traditional craft to more and more places.