Suqian delicacies include: crystal hawthorn cake, "yellow dog" pig head meat, Suqian five-spice kohlrabi, Qianlong tribute cake, Sihong hairy crabs, rolled dough, double-skinned crucian carp, Farewell My Concubine, wheel cake, braised pork ribs with rice cake, small group cake, Si

Yangfa chicken, Chuancheng pancake, vegetarian mandarin fish, etc.

According to legend, Crystal Haw Cake was created in 2000 by the people of Suqian in memory of Xiang Yu, the overlord of Western Chu, and was originally named "Bawang Cake".

The color is rose and crystal clear. When placed on a newspaper, the text can be seen clearly through the cake body, just like a red crystal.

The taste is delicate, sweet and sour.

Braised mandarin fish is a famous Han Chinese dish in Jiangsu. It is made from yam paste, shredded mushrooms and spring bamboo shoots, wrapped in tofu skin to imitate the shape of mandarin fish, and fried and thickened.

The cooking technique of braised mandarin fish is mainly burnt, and the taste is sweet and sour.

The fried mandarin fish has a beautiful shape and looks like the real thing. The skin is crispy and the meat is tender. It is sweet and sour.

"Yellow Dog" pig head meat was created by the famous folk master Huang De (nicknamed Huang Puppy Dog). It is known as "Yellow Dog" pig head meat and has a history of more than 200 years.

The meat is ruddy in color, rich in aroma, the fat is crispy, the meat is fresh and fragrant, and the taste is pure and authentic.

Emperor Qianlong tasted this meat when he went to the south of the Yangtze River and greatly appreciated it.

It is also known as "Qianlong Old Soup".

Yanghe wheel cake is a food that Emperor Qianlong admired when he went to the south of the Yangtze River. It is fragrant and sweet, crispy and crispy, has complex craftsmanship and unique taste. It is an ideal gift for relatives and friends.