1. Liyang Dali The hilly and mountainous areas of Liyang are rich in chestnuts and are listed as the dried fruit production base of Jiangsu Province.

The chestnuts produced are called "big chestnuts" by the catering industry because of their large fruit size and suitable for cooking.

Liyang chestnut has the advantages of beautiful shape and color, uniform size, large kernels, thin skin, white meat and bright yellow surface, crispness, tenderness, and rich fragrance. Chestnut roast chicken, chestnut braised pork, and osmanthus candy are cooked with it.

Dali and other famous delicacies are quite famous.

2. Liyang cress Liyang cress is of excellent quality. People eat its white and tender stems and leaves, which can be stir-fried with meat or vegetables. Among them, stir-fried celery and stir-fried celery are popular in winter because of their complete color, aroma, taste and shape.

The popular seasonal dishes on the table in spring are known as the best in Jiangnan cuisine.

3. Fish head casserole is made from live silver carp from Tianmu Lake, remove the scales and gills, remove the internal organs, wash and chop off the fish head, pour it into Tianmu Lake water, add appropriate seasonings and simmer it over a slow fire for several hours.

Its soup is as white as milk and extremely delicious. Its meat is white and red inside, extremely tender. It can be said to be fresh but not fishy, ??fat but not greasy. It is praised as "the best dish in the world" by many Chinese and foreign gourmets.