The top ten specialties in this area are as follows:

Cold-mixed willow buds, Chinese velvet crab in Dongping Lake, paper radish, Dongping sweet and sour carp, Dongping porridge, Dongping shrimp sauce, Dongping mutton soup, Dongping steamed lake crab, Peng Jihong roasted elbow and Dongping preserved eggs.

1. Braised pork knuckles are steamed vegetables. Can be used as dining tables and meals. It is famous for its outstanding fragrance, excellent color, shape, fragrance and taste. The color is purplish red, the shape is oval, the meat is rotten and sticky, fat but not greasy, thin but not firewood, mellow and delicious, and has a unique flavor.

2. Cold-mixed willow buds. In the era when life was difficult before the reform and opening up, willow buds were among the "wild vegetables" people ate. Nowadays, the "cold willow bud" eaten as a rare dish in families or restaurants can be said to be the legacy of that time.

3. Eriocheir sinensis in Dongping Lake. The crabs produced in Dongping Lake are large (each male crab weighs about 6 Liang, and each female crab weighs about 3 Liang), full of cream, yellow, fresh in color and delicious. They have entered the famous dish series for a long time.

4. Dongping mutton soup, Dongping county is the breeding base of small-tailed Han sheep in Shandong province. Small-tailed Han sheep is tender and nutritious, and it has a long tradition to make soup with small-tailed Han sheep bones and meat as raw materials.