The delicacies in Hezuo City include roasted Potentilla anserina pig, Tibetan buns, Duoshihe, Haju and firecrackers noodles. 1. Fire-burned Potentilla anserina pig: It is made of Potentilla anserina pig as raw material and covered with mud and dark artillery; Crispy skin and tender meat, delicious taste and less fat. 2, Tibetan bag: mince beef and mutton, add salt, pepper, and then add a small amount of water to stir well into stuffing, with non-fermented noodles, wrapped and steamed. 3. Multi-feeding: a unique method of eating meat in the wild in pastoral areas. Decompose mutton and bones, then cut the meat into pieces and pile them together.

The delicacies in Hezuo City include roasted Potentilla anserina pig, Tibetan buns, Duoshihe, Haju and firecrackers noodles.

1. Roasted Potentilla anserina pig: It is made from Potentilla anserina pig wrapped in mud and cooked in dark fire. This dish is characterized by crispy skin and tender meat, especially delicious taste and less fat. Potentilla anserina pig is a special product of Gannan grassland. Because the pigs raised by local people often forage for Potentilla anserina (scientific name Potentilla anserina, its underground stem is irregular and massive, rich in starch, sweet in taste, and can be eaten as dried fruit, commonly known as ginseng fruit), it is named.

2. package storage: mince beef and mutton, add salt and pepper, then add a little water and stir well to make stuffing, and steam it with unfermented dead bread. It is shaped like a vase, with thin and juicy skin and good color and taste, and is known as a crystal steamed stuffed bun.

3. Multi-feeding: a unique method of eating meat in the wild in pastoral areas. The herdsmen first decompose the mutton and bones, then cut the meat into pieces and pile it together. Add salt, pepper powder and other seasonings and mix well, then spread the lamb belly washed in advance, stuff a handful of meat, and put a piece of red-hot green stone egg until the meat and pieces are packed, and tie the belly mouth firmly with a rope to prevent the heat inside from missing.

4. Haju: Also called chili pepper spoon, chop mutton, boil it in cold water while stirring, add salt, seasoning and chopped green onion after boiling, put it in a bowl and add oil to chili pepper, then mix it well and knead a small piece of it into a spoon shape with your thumb, food and middle fingers.

5. Firecracker noodle: it is cooked first and then fried. Because it looks like a firecracker, it is called firecracker noodle. The firecracker noodle is elastic and tough, and the auxiliary dishes are spicy and refreshing. It is a classic pasta in northwest China.