1. braised pork with Yongding dried vegetables: Yongding dried vegetables are well-made and have fine workmanship. Every year around Tomb-Sweeping Day, first-class local vegetables with big heads, long leaves and short stems are selected, peeled, pickled, kneaded, boned, steamed, dried in the sun, sprinkled with rice wine, sealed in a jar, stored for three years and eaten in the jar. It's delicious and fragrant. It can be used to steam pork. First, put rice wine on the fat and thin pigskin, fry it with vegetables until it is light yellow, slice the bottom of the bowl, put Yongding dried vegetables on the meat, add ingredients, and don't put salt. It is fragrant and delicious after steaming, not greasy to eat, and does not go bad when stored.

2. Mouse rice: The color of mouse hair clips is great. Not as smooth as rice noodles, not as tough as rice noodles, but there is a fragrant rice fragrance, which makes people memorable.

3. Yongding taro bag: A taro bag is a kind of steamed stuffed bun made of taro and cassava flour. Generally, a large and perishable taro is washed, cooked in a pot with skin, peeled, mashed in a dustpan, added with appropriate amount of sweet potato powder and refined salt, and rolled into steamed stuffed bun skin with a rolling pin. The fillings are lean meat, mushrooms, shredded winter bamboo shoots, shrimps, shredded carrots and onions. Chop, add salt and monosodium glutamate, stir fry, and filter out the soup to form stuffing.