Gutian snacks - fried noodles, mushrooms, bad vegetables, etc. Bad vegetables are a perennial dish prepared by farmers.

Take the plump mustard grown locally and dry it in the sun until it is half dry, pickle it with red mustard salt, seal it, and eat it after a few days. It will be slightly spicy and fragrant. It is commonly known as "nothing is as good-looking as a new son-in-law, but not as delicious as a new mustard"; if it is eaten for a long time

When eaten, it is bright red, fragrant, salty and sour, and delicious. When eaten with porridge and rice, the taste is endless.

Bacon rabbit meat was a special delicacy made during folk festivals in Gutian in the past.

The whole rabbit is roasted after being slaughtered and placed in a "rice roasting" pot (rice is put into the pot to brown it).

The color is brownish red and shiny, the meat is dry and tender, and the aroma is rich and attractive.

Cut into pieces and mix with ginger and koji vinegar to cook. It has sour, spicy, sweet and all kinds of flavors.

It has become a famous restaurant dish since the 1980s.

Fried noodles are made from machine-made thick strips of fresh noodles, first boiled in boiling water, rinsed and dried, then poured into a pot of hot oil over high heat, mixed with shredded pork, mushrooms, garlic, razor clam sauce and other condiments, and stir-fried immediately

, making it cooked and soft without sticking to the wall of the tripod, and it will become fragrant and delicious pasta.

Food stalls and restaurants are available at any time and are very popular among tourists and customers.

The taro egg noodles are made from steamed local taro and sweet potato flour, mixed into a dough, cut into round strips using a "sweet potato cutter", dropped into a hot soup pot, cooked while cooking, and mixed with oysters, celery, etc.

Ingredients, it becomes a delicacy with unique color and taste, which makes you salivate at the sight, smooth in the mouth, and refreshing.

Xiang Gutian improvised "Happy Noodles" in his spare time to gather friends during festivals. Since the 1980s, there have been street night stalls specializing in this kind of snack.

Dingbian paste is a snack made from rice milk. It is torn into pieces and cooked. It is soft and crispy, easy to cook and not mushy. It is mixed with pig skulls, pig intestines, etc. and is cooked together. It has a unique taste.

In both urban and rural areas, pots are set up at street entrances, where guests can cut several pieces of pig intestines to match, and the dishes can be eaten with slurping sounds and relish.

Fu slices are Gutian's special dried tofu. They are half a foot square and are dried over a classic fire. They are soft and pliable and will not deteriorate after being stored for a long time.

When sold, cut into long slices, as thin as cicada wings.

Suitable for cooking both meat and vegetables, soft and salty.

Many people cook it as a side dish for their daily meals.

Guang cake is also called "Zhengdong cake" or "Zhengliao cake".

It is said that Qi Jiguang, a famous anti-Japanese general, created it as dry food for soldiers.

The light cake is mainly made of flour, which is slightly fermented, added with a little salt, cut into pieces and rolled into a round cake embryo, pasted on the inner wall of the cake oven with a large mouth and lower abdomen, and baked.

There is a hole in the middle with a straw rope running through it, making it easy to carry.

During the production process, the sound of the quick and steady grinding makes the cake freshly baked, crispy on the surface and soft on the bottom, crispy and delicious, making it a popular fast food.

Suzhou cake is a delicate pastry unique to Gutian. It is made of flour as the main ingredient, mixed with diced meat, sugar, sesame, peanuts, etc., wrapped in tissue paper, and steamed in a steamer. It is sweet and soft, melts in the mouth, and leaves a fragrant aroma on the teeth and cheeks.

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This cake is often prepared during celebrations and is also used as a daily gift for relatives and friends.

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