The specialty Likeng roasted pork was created in Likeng Village, Wuyuan County. It is a famous flavor dish that began in the Tang Dynasty.

"Zhu Zi Yu Lei" records: "It is a custom in Wuyuan that on the 26th day of the year, one boils a pig as a sacrifice to the family. ...It is also grilled and served with fish." Specific method: wash the pork belly and cut it into half thick pieces.

inch, about the size of a palm in width, put it on a bamboo skewer and dip it in the seasonings (cinnamon, fennel, pepper powder, sugar, soy sauce), then place it on the freshly burned bran ash, flip and grill it on both sides, and grill it until the meat drips with oil.

Add fire ashes and serve.

The roasted pork belly shrinks in shape, is browned and slightly red, crispy on the outside and loose on the inside. It tastes like the famous mushroom and rock chicken.

This dish uses Huangshan specialty mountain mushrooms and stone chicken steamed together.

Flower mushrooms are the best among the nine mushrooms. They are rich in protein, fat, carbohydrates and a variety of vitamins. They can lower blood pressure, reduce cholesterol and have anti-cancer effects.

This dish is an ingenious combination of mountain delicacies and is very valuable.

Specific method: Slightly scald the drumsticks in a pot of boiling water and wash them. Mix them with ginger juice, refined salt, liqueur, and MSG and marinate them to taste. Remove the stems of the mushrooms and wash them. Arrange the drumsticks in a bowl and put the mushrooms on top.

On top, add cooked lard and chicken soup, steam over high heat for 15 minutes, take it out and put it on a plate.

This dish is fresh, sweet and moist, tender and refreshing, with a lasting aftertaste.

Ingredients for braised Poached Carp: One kilogram of poached red carp, 50 grams of meat oil, one tablespoon of rice wine, several 9 mushrooms, a little refined salt, sliced ??ginger, and chopped green onion.

Specific preparation: clean the fresh fish by cutting it open, leaving the scales, cut willow leaves on both sides, then add 9 mushrooms, oil, salt, rice wine, ginger slices, etc. and stew.

When cooked, remove from the pot, add chopped green onions and serve.

"Stewed Pouch Carp" has the characteristics of red color, tender meat and fresh soup, aphrodisiac and kidney.

Likeng steamed chicken uses a hen weighing three kilograms, chestnuts, spring onions, ginger, salt, soy sauce, Shaoxing wine, rock sugar, chicken broth, and some vegetable oil.

Slaughter the chicken, scald and remove the feathers, cut it open from the back, remove the intestines, and wash away the sewage.

Chop the chestnuts horizontally, boil them in a pot of cold water until the shells crack and the chestnut flesh is exposed, peel off the shells and remove the underwear and set aside.

Use the back tip of a knife to prick the chicken ribs a few times (without puncturing the skin). Use a knife to score the inside of the chicken thighs along the leg shape. Put it into a pot of boiling water and cook until the chicken skin is taut and the foam floats. Take it out quickly and drain.

, while the chicken skin is still hot, apply a layer of soy sauce.

Put the wok on high heat, add vegetable oil, and when it is cooked, put the chicken that has been coated with soy sauce into the pan. When the chicken skin turns golden red, take it out and drain the oil.

Take a large bowl, add onion and ginger, put the chicken breast down into the bowl, put the chestnut meat on it, sprinkle evenly with refined salt, rock sugar, Shaoxing wine and chicken soup, put it in a cage and steam it over high heat until the chicken is cooked, take it out and turn it over.

Put it on the plate and serve.

This dish is a traditional delicacy during the Spring Festival in Likeng. The chicken is red in color and the chestnuts are yellow. The chicken is crispy and mellow in taste, and the chestnuts are soft and rich in chicken flavor.