According to legend, the production of Yuxi honeydew melon began in the late Ming Dynasty and has a history of more than 400 years. In the early years of the Republic of China, Tang, a famous pastry shop in Fengxiangzhai, Yuxi, created "crystal preserves", which made Yuxi preserves famous all over the world. Winter melon preserves in Yuxi are divided into red preserves and white preserves, both of which are transparent and brightly colored, so red preserves are called "amber preserves" and white preserves are called "crystal preserves". Although preserved wax gourd in Yuxi is called candied fruit, it is not made of honey, but made of fine brown sugar and white sugar. It is of high quality and delicious, and people really think that honey is not as good as honey after eating it. Songhua roast duck ranks first in Yuxi's menu and is very famous in the whole province. Yang Zhuxi, a famous poet in Qing Dynasty, praised Yuxi Roast Duck with "Qiyang Zhi Zhu Ci". His poem says: "Duck eggs can be taught to be held by the valley, and Jinmen Lu is rich in resources. The red mud stove is cooked, why not chew a big bowl before drinking? " Yuxi roast duck is similar to the roast duck in the north, but it has its own characteristics. It is made of ducklings weighing about one kilogram and lasts for 40 to 60 days. The skin is crisp and tender, and the meat is tender. Add pepper and salt, it is full of flavor.

Yuxi roast duck is also called "roasted duck with pine needles" because it uses "grass balls" made of dried and twisted pine needles as fuel and has a unique Yuxi flavor. Every summer and autumn, there are many roast duck restaurants in the streets of Yuxi. People who taste ducks are bustling, tasting the color and taste, feasting their eyes and eating delicious food. Yuxi Oily Bitter Rot Yuxi Oily Bitter Rot is said to have been made in Ming and Qing Dynasties, when every household in China pickled it into family pickles or gave it as a gift to relatives and friends from other places. Later, it developed into small commodity production. The pickling of oil and halogen rot is mainly stinky tofu made of soybeans, which requires delicate texture, uniform block and consistent thickness. The stinky tofu is dried in the sun, drained of external moisture, dipped with appropriate amount of grain liquor, wrapped with white sugar, refined salt, pepper, high-quality star anise and pepper powder, and marinated with refined vegetable oil.