1. Miyang cake: a famous snack in Taizhou since ancient times. Shangdong area of Shangye Mountain is its traditional origin. White as snow, spongy inside, fluffy and soft, fragrant with rice, not sticky. Its practice is purely primitive. First, the early indica rice is soaked and softened, and the rice slurry is ground by hand with a stone mill, then the fine slurry is squeezed out by a bag and filtered, and then sugar and yeast are added. Put the gauze in the steamer first, pour in the rice paste, and steam it with slow fire and then with strong fire. 2. Champion cake: The same raw material as Miyang cake, with two layers of brown sugar in the middle, some seaweed sprinkled on the bottom, steamed and stamped with auspicious and festive red seal, becomes the "Champion cake". Sweet, glutinous and soft-mouthed, it is a special snack with festive meaning. In case of entering or being admitted to a university, relatives and friends often send "congratulations".

3. Milk steamed bread: eaten on June 6th or given to children at the full moon. There are two kinds of salty stuffing and bean paste stuffing beside the pavilion; There are also steamed buns made in various animal shapes in the New Year.)

4. Maijiao: Taizhou's traditional specialty snack, Beijing's specialty snack, is indispensable in festivals such as the New Year and Mid-Autumn Festival. It is a delicious food with a sense of reunion. First, make a full-moon vermicelli for later use, then fry the dishes and wrap them into bamboo tubes to eat Xi 'an special snacks, or put them in a pot and bake them into golden yellow plates to eat. The main raw materials are rice flour, shredded radish, egg skin, shredded potatoes, bean sprouts, celery, shredded pork, shredded bamboo shoots, dried fragrant silk, mushrooms, sweet noodles and so on.

5. Tofu balls: Tofu is twisted with a knife, divided into small balls, dipped in starch, boiled in soup and added with seasoning. It is a special snack in the seaside, delicious and smooth. Mix tofu and minced meat evenly, knead into small balls, and fry them in Jamlom oil to get meatballs. Add seasoning when eating, similar to braised lion's head.

6. Qing Tuan: Before and after the Qingming Festival, wild vegetables were cooked and mashed, and made into balls with glutinous rice flour, filled with stuffing, and steamed in cages with leaves or bamboo leaves at the bottom, which had a special fragrance and could help digestion. It used to be a cold food festival food. Sweet is green cake.