1. "Ning-style mooncakes" retain the traditional Ningbo taste.

In terms of taste, there are sweet, salty, salty and sweet, sweet ones such as roses, date paste, sesame seeds, and white sugar, and salty ones such as three-fresh meat mooncakes and ham mooncakes; in terms of fillings, there are five kernels, bean paste, and rock sugar.

, sesame, ham mooncakes, etc.; according to the cake skin, there are three categories: pulp skin, mixed sugar skin, meringue skin; in terms of meat and vegetable fillings: Ning-style vegetarian mooncakes include corn paste, taro paste, chestnut paste, water chestnut paste

There are rare fillings such as sweet and sour, and the classic plain fillings such as rose and mung bean paste also have a different taste through special formulas and baking processes.

Ning style meat moon cakes: ham moon cakes, three fresh meat moon cakes.

2. "Rice Mantou" is a round stuffing-free food steamed from wet early rice flour after fermentation. It is also called white steamed bun. In Ningbo dialect, "man" sounds the same as "man", so "rice mantou" is popular.

The round rice buns, as white as brocade, symbolize the full moon.

Rice steamed buns are a Mid-Autumn Festival delicacy and gift for Ningbo people.

It tastes good, sweet but not greasy, smooth and sticky, with a slightly sour wine aroma.

3. Water cake. It is a popular custom in Zhenhai, Beilun and Xiangshan areas to eat "water cake" during the Mid-Autumn Festival.

"Shui Da Cake" is a pastry made of rice flour with a white appearance. It is also called "Shui Da Cake", "Shui Da Cake" or "White Rice Pancake".

"Shui Zhong Cake" is named after its texture. "Shui Zhong Laozao" in Ningbo dialect means moist.

4. Duck taro, Ningbo folk proverb "duck bone water cake, don't wait until August 16th".

Duck meat stewed with taro is a must-have dish for Ningbo folk to celebrate the Mid-Autumn Festival.

"Duck Bones Boiled Taro" is commonly known as "Duck Taro" and is particularly popular in Fenghua and other places.

"Duck bones" refers to sesame old duck.

After autumn, old ducks generally do not lay eggs and are suitable for cooking. Moreover, old ducks are more fragrant.

Young duck is also used, and the famous Fenghua taro head or taro seeds are used for the taro. The saying "I have eaten Fenghua taro head after running through three passes and six docks" means that Fenghua taro head is extraordinary.

Most people use taro heads with dried bamboo shoots, mushrooms, ham and other condiments, which can be fried or braised in any way.