1. The main specialties are dried radish, Changzhou silver noodles, hemp cake, sesame candy, Liyang wind Goose, wild bamboo shoots, Liyang Oenanthe javanica, Nanshan chestnut and Changdang Lake crab;

2. Steamed bread with crab was first created in the light years of the Qing Dynasty, and was made of refined white flour, cooked suet, crab powder and pork with seasonings. Crab shell yellow, commonly known as sesame cake, is often used as a gift with hemp cake. There are four kinds of stuffing, such as shepherd's purse, scallion oil, sugar and bean paste, and it is baked with refined white flour and shelled white sesame seeds with seasonings.

3. Shrimp cakes have a history of nearly 2 years. The Qing Dynasty writer Yuan Mei's Suiyuan Food List contains shrimp cakes, with a little raw shrimp meat, onion, salt, pepper and sweet wine feet. Add water and flour, and the sesame oil is burnt thoroughly. Horseshoe cakes are made of refined white flour, soft sugar, soybean oil and other raw materials, and baked in a traditional oven.

4. Fermented Yuanxiao is made of Bai Yuan rice and sweet wine, steamed and fermented. If sweet osmanthus is added, it is made of osmanthus wine. The stuffing of Sanxian wonton is made of shrimp, fresh green fish and fresh pork, so it is called Sanxian. Wonton skin is made of refined white flour mixed with egg white and rolled. Wonton soup is made of fresh hen, and silver noodles are made of refined white flour and egg white.