Fushun bean curd, chicken head, honeycomb potato, hibiscus egg, lion market water sugar cake, etc. 1, Fushun tofu: Fushun tofu is a kind of tender tofu, which is often eaten with rice. Rice, tofu and dipping in water are inseparable. 2. Jipotou: Jipotou is made of wheat flour, and it is named after its external image as the comb on the hen's head. 3. Honeycomb potatoes: Honeycomb potatoes are made of fresh potatoes, so they are named because they look like honeycombs.

1, Fushun tofu: Fushun tofu is a kind of tender tofu, which is often eaten with rice. Because of its freshness and delicacy, it has a wide spread and great influence, and occupies a place in China's food culture. The formula and production of Fushun tofu have its historical origin and uniqueness. Rice, tofu and dipping in water are inseparable.

2. Jipotou: Jipotou is made of wheat flour, which is a kind of noodle food popular in Fushun and southern Sichuan, and has a unique local flavor. It is named after the external image of the comb on the hen's head.

3. Honeycomb potatoes: Honeycomb potatoes are made of fresh potatoes, so they are named because they look like honeycombs. The preparation method is simple. Select fresh potatoes, shred them, coat them with bean powder and fry them for seven or eight minutes. The shredded potatoes are intertwined and connected into a whole, as big as sunflowers and as white as jade. Put them on a plate, sprinkle some sugar and eat them while they are hot. They are crisp and sweet, and they taste refreshing.

4. Hibiscus eggs: When making Hibiscus eggs, first put a few eggs in a container, add salt, mix well with a little cold water, stir vigorously until soaked, then put them in a steamer and steam for 20 minutes with high fire, and then take them out. Its color is bright yellow, tender and smooth, and its lubrication is delicate. Eat with a spoon, slightly sour and fragrant, soft and delicious.

5. Lion City Water Sugar Cake: Lion City Water Sugar Cake is a famous local flavor snack in Fushun. The specific method is to mix glutinous rice and rice according to the proportion of 60%, soak them in spring water for three days, change the water day and night, filter and dry them, fry them, and grind them into rice flour with a stone mill for later use. Choose the best brown sugar, chop the right amount of brown sugar into water, and put rice noodles into brown sugar water to stir and rub, and it is advisable to wet and dry your hands slightly. Mix the dough, inject the dough to make a cake blank, then steam it and let it pass through the air. The taste is sweet, soft but not sticky, soft and refreshing, sweet but not greasy, mellow and slag, with a long aftertaste.