1. Mianhu Soft Cake

Soft Cake is one of the most representative delicacies in Mianhu Town. It is a snack for family sacrifices or wedding banquets, and also a gift for honoring the elderly. During Mid-Autumn Festival and Spring Festival, soft cakes in the market are always in short supply.

The traditional Mianhu soft cake is mung bean stuffing. After soaking high-quality mung beans for more than an hour, they are steamed in the pan, cooled, fried in the pan again and peeled, and finally mashed and added with white sugar. Soft cake crust is made of glutinous rice flour. It is necessary to pour rice slurry into a bamboo basket covered with leak-proof cloth and steam it in water, and then pour out the dough crust to knead it. Deep-fried soft cake, the skin is delicate and smooth, the inside is crispy, take a bite, and the mouth is full of fragrance.

2. Mianhu Egg Clear Cake

As early as the Ming and Qing Dynasties, the sugar industry in Mianhu Lake was very prosperous, and sugar was also used as the main filling of Mianhu Egg Clear Cake. "Egg" means egg, but it's just borrowed the name of egg. In fact, there is no egg in the egg cake, but it can still bake a soft taste like a cake, which is due to the unique "fermentation" process. Flour, water and sugar are mixed with yeast, and after they are fully mixed, they will have a wonderful reaction and emit a faint sour taste.

The most important trick of baking egg cake is to control the heat. In order to control the heat, the producer will spread a layer of furnace ash on the burning charcoal, and when the temperature is high, a layer of iron sheet will be added to insulate it, so that the egg cake can be baked evenly and slowly, and the skin will be golden, crisp and fragrant, and the inside will be fluffy and soft.

3. Mianhu Hexagon Cake

The traditional food Hexagon Cake is very rich in fillings. White radish and leek are mixed with very delicious shrimp skin, and taro is added with soybeans, then mixed with five-spice powder, and seasoned with salt. Traditional flour paste is added with indica rice flour and corn flour, and poured into a hot hexagonal mold. Spread the stuffing, cover it with starch paste, and fry it in a pot. You don't have to wait long, and the hexagonal cakes will float in the oil pan.

4. Mianhu Guading

Mianhu Guading is a traditional local dish in Mianhu, Jiexi, Guangdong Province, which belongs to Chaozhou cuisine. High-quality white gourd and white sugar are selected as raw materials and refined, which has a production history of hundreds of years. Mianhu Guading is full of sugar absorption, dry outside and moist inside, white and crystal clear, crisp and sweet without residue, which is well-known and exported overseas.

5. Potato flour crust

As the name implies, it is a crust made of potato flour and stuffed with vegetables, also known as "vegetable crust". The production process of potato flour crusts is quite exquisite. First of all, the potato flour used to make crusts should be ground from sweet potatoes produced after October and a half of the local lunar calendar, so that the crusts made will be flexible and elastic.

There are several kinds of fillings, such as leek stuffing, cabbage stuffing, radish stuffing, thick stuffing, fresh bamboo shoots stuffing, pumpkin stuffing, etc. After chopping and stirring, add seasonings. According to different fillings, the seasonings added are also different. For example, local leeks are selected as fillings, and besides the necessary seasonings, shrimp skin will be added to make them fresh and sweet. For pumpkin stuffing, Hainan cantaloupe is used as stuffing, and peanuts and a little salt are added, which will make the stuffing sweet.