1. Shanxian mutton soup is one of the best Chinese soups. Shanxian mutton soup was founded in the twelfth year of Jiaqing in the Qing Dynasty (1807). After more than 200 years of development, the mutton soup has continued to innovate in the production process.

After being simmered over high and low fire for a long time, the juice becomes thick and white, allowing the mutton soup to be developed and extended in many ways.

Shanxian mutton soup is white and milky, fresh and fragrant, not smelly or greasy, and comes in many varieties, each with its own unique characteristics; the fat one is oily and seborrheic, the thin one is white and red, the smallpox soup is good for the brain and eyesight, and the mouth strip soup is strong.

The body nourishes blood, the belly silk soup strengthens the stomach and strengthens the body, the eye socket soup clears fire and improves eyesight, the milk dregs soup is crisp and sweet, nourishes yin and strengthens the body, and there are 72 flavors such as wasp soup, Sankongqiao soup, waist flower soup and so on.

It tastes fresh but not spicy, fragrant but not greasy. It is not only a delicious delicacy, but also has the function of medicinal food. It has the functions of warming the body and dispersing cold, strengthening the spleen and stomach, nourishing yin and strengthening yang, aiding digestion, and increasing the body's disease resistance.

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2. Xujia Hanging Oven Shaobing in Shanxian County Xujia Hanging Oven Shaobing in Shanxian County because of its utensils, workmanship and shape.

Wei Kou is different from other "noodles" and was named a "traditional famous food" by the industrial and commercial department.

Xujia Diaolu Shaobing was founded in the early 20th century and has a history of nearly a hundred years.

The founder, Xu Xiangqing (1893-1973), was good at making all kinds of pasta and snacks throughout his life, and every time he made it, he was sure to be perfect and famous.

On the basis of constantly exploring and improving the pasta making technology and ingredient selection methods, and combining his many years of experience, he launched "Diaolu Shaobing" which has the characteristics of other pastas but is different from other pastas.

Its production tool "hanging stove" is quite unique.

Generally, the tool for making sesame cakes is to put the sesame cakes on the top and bake them with fire below. However, in the hanging stove, the sesame cakes are placed below and the fire is on the top. First, use the fire to bake the furnace, then use the pole to lift the stove, put the sesame cakes in, and bake them.

Made by baking.

It is round in appearance and much smaller in diameter than ordinary sesame cakes.

It is made from refined white powder, essential oil, walnuts, peanut kernels, diced meat, sesame salt and various seasoning noodles.

Because of its excellent production, exquisite materials, crispy outside and tender inside, crispy and delicious, and beautiful appearance, it is deeply loved by people in urban and rural areas of Shanxian County and surrounding areas.

3. Huanggang Noodles are made by mixing noodles with salt water, then pouring oil into them by hand and rolling them into thin ring-shaped strips and placing them in a basin. Add oil layer by layer to prevent adhesion.

Pour the oil into the pan until it is five-cooked, and pull out one end of the noodles to prevent them from falling apart.

Another person uses a reed rod to remove the bun base, slowly stretches it to 12-15 cm, puts it in the oil pan and swings it appropriately. After frying for a while, pull out the reed rod and press the middle of the bun base to make it look like a tile.

Remove when golden.

It is beautiful in appearance, crispy and delicious, and can be eaten as a charred dish or dipped in it, especially in porridge.

Can be eaten as breakfast or snack.

I have eaten different kinds of rice dumplings all over the country, but only the Huanggang rice dumplings from Shan County can truly be called rice dumplings.

4. Sunliu lamb meat Sunliu lamb meat has its unique processing method. There are more than ten cooking methods, including stir-frying, steaming, boiling, roasting, stewing, etc., and it is paired with more than 30 kinds of seasonings and more than 10 kinds of medicinal materials.

It has the effects of warming the middle and replenishing qi, strengthening the stomach and nourishing the kidneys.

The selection and use of ingredients for stir-fried lamb are very particular.

When it comes to lamb selection, the celebrity chef points out that lambs weighing 7.5 kilograms to 10 kilograms are generally chosen.

If the lamb is too small, the meat will be tender and tasteless; if the lamb is too big, the meat will be old and tender.

Cooking Huangquqiao lamb is mainly based on "explosion" and uses both "stew" and "braising" techniques.

Stir-fry over high heat to allow the aroma to penetrate into the meat, making the dishes tender, delicious, fragrant, and full of local characteristics and ethnic flavor.

5. Shanxian Mi Sandao was founded in the late Ming Dynasty. Shanxian Mi Sandao has long been famous for its excellent color, aroma, taste and shape. It is deeply loved by people in Jiangsu, Shandong, Henan and Anhui provinces.

Shanxian Misandao uses fine flour, vegetable oil, sugar, honey, osmanthus, sesame seeds, etc. as raw materials, and is refined through a series of processes such as dough kneading, shaping, frying, and slurrying.

The product is rectangular in shape with two knife marks in the middle. The paste and sesame are evenly adhered, and the surface is bright and translucent and brown in color.

The food is sweet and delicious, crispy and delicate.