Taishun County delicacies include five-flavor fried crab, fried razor clam tube, pigeon egg and fish brain, dragon head fish, banana yellow croaker sandwich, etc.

1. Five-flavor fried crab: Round-navel swimming crab, cut off the big claws and toes, cut each into eight pieces, sprinkle with flour, and cook with curry, chili oil, tomato sauce and other seasonings.

This dish is bright red in color, fresh and tender in texture, and has all five flavors.

2. Fried razor clam tube: This dish is made of razor clam meat wrapped in egg skin and fried with ginger, green onion and batter.

Its characteristics are that the razor clam meat is fresh and tender, and the outer layer is soft and crispy.

Serve with Worcestershire sauce.

3. Pigeon eggs and fish brains: Cut the fish brains into pieces and put them into a bowl, add high-energy clear soup, ginger wine and other seasonings, steam them over high heat, take them out, and serve them in a lotus leaf bowl.

Use another 10 spoons, apply frozen chicken fat, crack in pigeon eggs, garnish with coriander leaves and minced ham, steam over low heat, remove from the spoon, and place around the fish brain.

Then pour the boiled and seasoned high-grade clear soup into a bowl and serve.

4. Dragon-headed fish: Dragon-headed fish, commonly known as water gurgling.

Cut the fish body into several sections, add condiments, mix well and marinate; after ten minutes, pat in flour, add egg liquid, and fry in the pan section by section.

After frying, take it out, add the ingredients to the wok and cook, simmer over low heat until the soup thickens, then top with sesame seeds and serve.

5. Banana yellow croaker sandwich: Marinate the yellow croaker fillet with condiments to add flavor, put in thick crescent-shaped banana slices, wrap them like dumplings, pat them with flour, dip them in egg liquid and put them into peanut oil, fry them until they form a crust and take them out.

The fish head and tail are also fried in the same way.

Then simmer it with seasonings and boiling water, and plate it in the shape of a whole fish.

Then thicken the marinade in the wok over high heat, add green beans and peanut oil, and pour evenly over the fish.