Pingjiang County delicacies include Pingjiang fire-baked fish, Pingjiang fermented bean curd, Pingjiang dried soy sauce, Pingjiang ten bowls, Pingjiang hairy fish, fried meat, etc.

1. Pingjiang Fire-baked Fish: Made from small fish born in mountains, rivers and streams, baked over a slow fire. It can be fried or boiled. The meat is tender, crispy and delicious.

2. Pingjiang fermented bean curd: Refined using traditional techniques, it has a delicate taste and a long aftertaste. It is a good product for home, travel and gifts.

3. Pingjiang Dried Sauce: Originated from Changshou Street, an important town on the border between Hunan, Hubei and Jiangxi. It uses traditional marinating and baking techniques to make it into square-inch sizes and copper coin thickness. The finished product is black, shiny and fragrant.

4. Pingjiang’s top ten bowls: Hold a banquet at home in the countryside, invite local chefs to cook, and use local ingredients to make local dishes, such as fried meat, mutton, bamboo shoots, rice tofu, Qianzhang silk, lily meatball soup, and vermicelli

, tiger skin pork belly, braised fish, and seasonal vegetables are collectively called the top ten bowls.

5. Pingjiang Hairy Fish: Carefully made from small yellow croaker, it is spicy, chewy and full of aftertaste. It is deeply loved by consumers because of its unique taste.

6. Fried meat: Pour the diced fat, eggs, wheat ears, wheat seeds, and the mixed batter into a ladle, and deep-fry in the oil pan until the dough becomes golden and take it out. It is a custom because of the bursting of the skin.

It's called fried meat.