Artemisia cakes, rice dumplings, Qianzhang dried seeds, soup fruits, cured pork, stuffed sausages, bean paste, etc. 1. Artemisia cake: Artemisia cake is a special food popular in the country. It is mainly made of artemisia, rice noodles and bacon as raw materials. The food tastes crispy and delicious. 2. Tangguo: Its main raw materials are glutinous rice, black sesame seeds and white sugar. Soak the glutinous rice for three to five days, wash it out, grind it into rice milk, filter the water, make it into a cake shape, and wrap it with fillings made of white sugar and black sesame seeds.

1. Artemisia cake: Artemisia cake is a special food spread in the country. It is mainly made of artemisia, rice noodles and bacon as raw materials. The food tastes crispy and delicious.

2. Zongzi: Mainly made from bacon, the raw materials are glutinous rice, diced pork or salted duck, cooked vegetable oil, mung beans, chili powder, monosodium glutamate, wine, salt, light soy sauce, etc. First stir the raw materials evenly over and over again, then soak the picked rice dumpling leaves, wash both sides, then scald them with boiling water, then wrap the fillings and simmer for about 2 hours. Open the rice dumpling leaves when eating. The rice dumplings are fragrant, oily but not greasy in the mouth, glutinous but not sticky, moderately salty and sweet, tender and delicious.

3. Qianzhang dried seeds: Soak the soybeans for about 12 hours, clean, grind, filter, and heat. When the soy milk reaches 100 degrees, slurry, add an appropriate amount of gypsum water or brine, and slurry. After turning into tofu, you can start to stir the pulp, and then put it into a special tool little by little, and squeeze out the water layer by layer. When it is produced, it looks like there are thousands of sheets stacked on top of each other, so it is called a thousand sheets.

4. Tangguo: There is a custom of eating Tangguo on the fifteenth day of August and the fifteenth day of the first lunar month. Its main raw materials are glutinous rice, black sesame seeds and white sugar. Soak the glutinous rice for three to five days, wash it out, grind it into rice milk, filter the water, make it into a cake shape, and wrap it with fillings made of white sugar and black sesame seeds.

5. Pickled Pork: In the twelfth lunar month of winter, farmers slaughter New Year pigs. After the pork is cooled, spread the salt evenly on the fresh meat, marinate it in a vat for a week, then tie each cut of the marinated meat with a tripod, hang it in a ventilated place on the eaves, and smoke it in the wind, or Hang in the sun. The cured bacon has the same appearance on the outside and is cooked and cut into slices. It is transparent and shiny, bright in color, yellow and red on the inside. It tastes mellow, fat but not greasy, and thin but not clogging your teeth.

6. Sausage stuffing: mince the pork belly, stir it into a puree, mix with wine, five spices, salt and other seasonings, stuff it into the scraped pig intestine skin, and put it under the eaves to sun or air-dry, or Steamed or braised, the stuffed sausage is red in color with white flowers in between. It tastes salty and sweet. When you taste it carefully, it is rich in aroma and refreshing.

7. Bean paste: Boil peas, soybeans, and broad beans, spread them out to cool, mix with appropriate amount of flour, then evenly spread in a dustpan, cover with Bawang grass or Huanglimeng grass and ferment until yellow bacteria develop. Then uncover the silk and dry it, grind it, add cold boiled water, add salt to soak the sauce, then fry the sauce puree, add ginger and garlic.