Ju Mao Pork Garden: It is a unique dish and also a famous snack.

It uses fresh meat and glutinous rice as the main ingredients. After washing the glutinous rice, soak it in warm water for three hours, take it out and drain it, chop the lean meat and fat meat in a ratio of four to one into minced meat, and mix it with auxiliary ingredients such as green onions, ginger,

Mix rice wine, salt, MSG, a little water with half of the glutinous rice, roll it into a ping pong size circle with your hands, roll it one by one in a sieve containing glutinous rice, so that the surface is evenly coated with glutinous rice, put it in a steamer, but

After steaming, the glutinous rice will be shaped like pearls and become firm, which will greatly whet your appetite.

Sheep's tail with fine sand: This is an indispensable famous dish in Tangqi's banquet. It is named because its shape resembles a sheep's tail.

The main ingredients of fine sand sheep tail are pork suet and fine sand. Peel off the outer membrane of suet, thin it, cut it into rectangular strips, insert a washed sand strip as thick as your little finger, roll it into a rectangular strip, and round it into small pieces.

Add egg whites and dry starch, mix well to form a paste, put the fine sand balls into the egg paste, scoop them up and put them into 40% oil pan for frying until the color turns light yellow, the body becomes fat, and the shells form, take them out and wait

Cool, continue to heat the oil pan, wait until 70% hot, then fry until golden in color, remove, sprinkle with sugar and serve.

Rotten eel paste: Also known as "eel paste", it is a traditional Tangqi dish.

The main ingredient for the battered eel is small eel. After boiling water, remove the bones and cut out the eel shreds. Wash and dry in the sun, cut into inch-inch pieces. When the oil pan is 80% hot, pour in the eel shreds. Remove from the pan until there is no popping sound and drain.

Add a small amount of lard to the oil, add minced ginger, rice wine, white soup, and soy sauce wine, bring to a boil over high heat, and reduce the juice over low heat. When the juice is thick and crispy, add a small amount of wet starch to form a paste. Pour in sesame oil and stir-fry into the pot. Use a spoon to add the eel paste.

Make a depression in the middle, put three shreds of ham, green onion and ginger around it, then boil a small spoonful of vegetable oil, when the oil starts to smoke, pour it into the depression of eel paste, and it is ready to eat.