The town's famous flavorful cuisine mainly includes Gao Huang Zheng Ji mutton soup, Weishan Lake special four-hole carp, lobster, crab, weed balls, lead-free salted duck eggs, fried lotus and other specialties. From the surrounding areas to come here to taste the leisure of diners in an endless stream, "car full of venues full of tables, come late to wait for half a break" is not an exaggeration.

LouShanDao specialties

Weed balls. Practice: selected Weishan Lake natural weeds, wash, cut into pieces of foam, mixed with starch, egg white, ginger foam, salt, monosodium glutamate, stirred into a paste, extruded by hand into a pill, directly into the hot frying pan, with bamboo chopsticks to drive, so that it rolled a few times in the pan, to the surface of the skin onion yellow and crisp and hard, that is, the pan on the plate. Characteristics: dark green ping-pong ball-shaped, crispy on the outside and tender on the inside, fresh and tasty.

Fried lotus. Practice: choose Weishan Lake full and not withered lotus petals, cleaning, hanging paste, clip into the hot oil pot, a little stop that is up. Characteristics: or pink or white, bright colors, translucent, thin, crispy, crispy, fragrant, teeth touching that is broken, tongue sticking that is melted, into the throat as spring rain, aftertaste far away.

Eight, drunken green shrimp. Practice: the whole of the dry red pepper, fresh ginger slices, whole cloves of garlic, each appropriate amount, together with the oil, a little while to filter out the oil, and then according to the amount of shrimp poured into the two to four pounds of fresh beer, high-fire boil, start the pot into the basin, static, cool, after pouring into the cleaned fresh shrimp can be on the table. Characteristics: after the table shrimp is still in the soup basin legs and feet, with chopsticks to pick up a, in the soup in and out of the three times can be imported, the taste of sweet and mellow Jingyuan.

Sweet and sour four-hole carp. This dish has long been famous, there have been poems: "This fish is not an ordinary fish, before the Tianchi after the Xu, the reason why the nose on the double holes, the lotus full of micro-lake fragrance full of canal." General carp two nostrils, but Tongshan, Pei County along the Weishan Lake carp produced for the four nostrils. October 29, 1952, Chairman Mao Zedong in Luo Ruiqing and Xuzhou City Mayor Zhang Guangzhong accompanied by people climbed the Yunlong Mountain Xuzhou scenery mentioned Xuzhou's four holes of the world-famous carp, the chef at the time of the meal specially prepared a four holes of the carp, Chairman Mao tasted it after a full of praise. By coincidence, former U.S. President Richard Nixon came to Nanjing to visit China specifically proposed to eat the four holes of Weishan Lake carp. 1990 Spring Festival, Xuzhou Poetry Association in the Banquet Spring Garden Hotel invited overseas poets to gather, on a sweet and sour four holes of carp, a poet tasted the poems after the seat: "Fish leaping to welcome guests, four holes Xinzhang to report the spring. Spring is full of Pengcheng guests want to be drunk, sweet and sour, crispy and tender always pleasant." Sugar and vinegar four holes carp sweet and sour moderate, crispy outside and tender inside characteristics. But to really taste the authentic Weishan Lake sweet and sour four-hole carp, or to go to the lake on the fishermen's boat, they only use green onions, ginger, pepper, chili pepper, four kinds of spices, but can make a pure lake flavor of sweet and sour four-hole carp, so that you can eat full of fish flavor.

Gaohuang Zhengji Mutton Soup

"Gaohuang Mutton Soup" is called the best soup in north Jiangsu Province. The soup is white milky, fresh and clean, not fishy, not stinky, not sticky, not greasy, unique features. Gao Huang mutton soup in the selection of mutton and the selection of ingredients are very careful, burned more to do fine and refined. Mutton selection of three ages above the goat, the current market to net meat weighing more than 60 pounds, mutton oil selection of snow white and fat towel oil or waist oil. In the stove design to have 1 pot and 2 pots, 1 pot for the main pot, simmering soup with, 2 pot for the auxiliary pot, warm water with. Simmering process is: the pot first add cool water over half, high heat burning sound add sheep's whole body skeleton, and then into the corresponding catty weighing fresh lamb and mutton, and then boil, skimming off the blood foam, the fire can not be too large, so as not to blood foam into the water, resulting in black soup. Then add the No. 2 pot of water to the No. 1 part of the pot, the meat did not over prevail, and so open the pot after the mutton oil covered in mutton on top, and then after the Angelica dahurica, cinnamon, good ginger, Chenpi and other spices under the pot, simmering over a small fire for 40-60 minutes to see mutton oil melted, add flavored broth, top soup over a high fire until the white broth. Sheng bowl with a little sesame oil, bamboo material, cilantro, garlic (onion) foam can be eaten.

Wuzhuquan tofu

Liuquan Xinjia tofu has long been known in the countryside, which is characterized by: white and delicate, soft and not scattered, cold smooth and fresh; frying bright as jade, the entrance to the soft and rigid; stewed body such as fat, popping and trembling, the entrance to the soft, tongue that is melted into the throat, such as a thick syrup refreshing heart.