Liangshan's special delicacies are: fried toads, Liangshan Bocao fish, large chunks of beef, Liangshan porridge, Anshan fish stew, etc.

1. Fried toad Fried toad is a traditional delicacy in Liangshan. It is characterized by being burnt on the outside and soft on the inside, with a unique flavor.

The method is to first put the dough into an oil pan and fry it into a square bag shape, then fill it with egg juice and fry it in oil until it is cooked.

Because its four protruding corners resemble a frog, the locals call it "fried toad".

2. Liangshan Bocao Fish Liangshan Bocao Fish.

Made with freshwater crucian carp, the fish body is intact and the bones and flesh are eaten together. It is fragrant but not fishy, ??fat but not greasy.

The finished fish is purple in color, mellow and refreshing, with good color and taste.

3. Large pieces of beef. Large pieces of beef, not greasy, not dry, and delicious. The method is to wash the beef and put it into a pot with aniseed ingredients and stew until it is thoroughly cooked.

Liangshan heroes have the habit of "drinking from big bowls and eating large pieces of meat". The large pieces of beef also show that Liangshan's Water Margin legacy is very strong.

4. Liangshan Porridge Liangshan Porridge has a history of more than 300 years since the 19th year of Emperor Kangxi of the Qing Dynasty.

The porridge is made from soybeans, millet, and rice.

The porridge is as thick as sauce, drinkable like water, smooth and refreshing, fragrant and sweet, immersing the heart and spleen, and has a unique paste flavor.

5. Anshan fish stew Anshan fish stew is a traditional delicacy in Liangshan. People generally treat fish stew as a delicacy when celebrating festivals or entertaining guests.

In particular, the fish stew in Anshan Town is well-known in Shuibo.

In the early years of the Republic of China, there were more than 10 households specializing in fish stew in the town.

Among them, the stewed fish raised by Chen's second brother is the best.