Hanshan County delicacies include Babao duck, Hancheng dry shredded pork, roasted cubed pork, steamed crucian carp, Sankou Tanglao goose soup, etc.

1. Babao duck: It has good color, fragrance and plumpness but not greasy.

Take a fat duck, kill it, remove the feathers and wash it, make a slit at the tail to remove the internal impurities and cartilage, fill the duck belly with fragrant glutinous rice, ginkgo or lotus seeds, chestnuts and chopped green onion and other condiments, and put it into the pot.

Add a small amount of water, simmer over low heat and serve.

2. Hancheng dried silk: after cutting, it is as thin as a thread, tough and continuous.

The production of dried beans is also very particular. The soybeans must be finely ground and finely slurried, and the skin must not be picked.

Processing this kind of dry silk requires considerable skill.

Good quality stems can have 13 to 16 layers cut out of one piece, usually 10 layers.

3. Roast square pork: Wash the meat skin with rice water and scrape while washing.

When roasting, use an iron fork to roast it until it is five or six mature, then apply sesame oil on the skin of the meat, and roast it while applying it. After roasting, use a knife to cut the meat into thin square slices, and eat it with sweet sauce or sugar. It tastes sweet.

Delicious.

4. Steamed crucian carp: It was a high-end dish commonly used in the county before the founding of the People's Republic of China. It has a unique flavor, is tender and delicious.

Preparation method: Cut the crucian carp open, remove the fish bones, wash it, then put the ingredients and seasonings into the fish maw, wrap it in a flower oil net, steam it, and then fry it with oil.

5. Three-kou Tanglao Goose Soup: Also known as Three-kou Tanglao Goose Soup.

After the reform and opening up, in order to broaden the road to wealth, local farmers used cheap old geese raised by farmers to be fattened in sheds, slaughtered and put into pressure cookers, and mixed with more than ten kinds of spices, salt, sugar, chives, etc. to make original juice.

The original flavor treatment makes the soup clear, the meat is rotten but not broken, the oil is not greasy, and the taste is delicious.