Pipa Crisp: Pipa Crisp is a kind of cake without stuffing. Legend has it that Emperor Qianlong asked the chefs in the palace to make dim sum in the shape of pipa strings. It has the characteristics of milky white and bright color, soft and sweet mouth and endless aftertaste after eating.
Imperial cake: Imperial cake is poria cocos cake. According to legend, on the day when Zhao Kuangyin became emperor, ministers of civil and military affairs would eat snacks, hence the name. The shape of its crust is similar to that of poria cocos, so it is called poria cocos sandwich cake in folk. It is characterized by sweetness, softness, palatability and rich fragrance.
Chongyang Flower Cake: According to legend, Chongyang Flower Cake is a seasonal tribute specially made by the imperial chef in Ming Dynasty for Emperor Zhengde. He can eat it easily every autumn when climbing mountains and hunting. Most of them are made of various fruit materials, with unique flavor and sweet and waxy taste.
Braised fish: Braised fish is carefully fried by grass carp and small crucian carp, supplemented by several kinds of aniseed, and stewed in brine soup. The fish is delicious, the soup is mellow and nutritious, and the aftertaste is endless after eating. This is a side dish with local characteristics.