1. Braised mutton with onion: cut the cooked fat ribs into strips, and serve with onion slices, magnolia slices and broth. This dish is soft, fragrant, delicious, mellow and long.
2. Stir-fried purple crispy meat: Persimmon is red in color, oily and translucent, crisp outside and thick inside, fat but not greasy. It is known as a small barbecue and is a traditional dish with the flavor of the Northern Song Dynasty.
3, fried eight pieces: this dish pays equal attention to frying and pulping, with bright red color, crisp outside and tender inside, and proper dry and wet, which is deeply loved by diners. It is more delicious with salt and pepper and spicy soy sauce.
4. Braised tripe: Slice the soft and bright tripe and cook with the above good milk soup. The finished product is soft, tender, mellow and delicious, and the soup is white, bright and smooth.
5, clear soup abalone: also known as belly fish, cassia seed, the processed abalone slices, made of mung bean, ham clear soup, fresh meat, clear soup color, is a treasure in the sea.
6. Dragon beard cake: It is named Kai beard cake because of its beard shape. It is made of rice, flour, sugar and oil as main raw materials, supplemented by ginger, shrimp, salt, meat and egg floss. It is bright in color, sweet and salty in taste and unique in flavor.
7. Chongyang Flower Cake: This is a seasonal tribute made by the imperial chef of the Ming Dynasty for Emperor Zhengde. When going out for mountaineering and hunting in autumn, it is mostly made of various fruit materials, with unique flavor and sweet taste.