1, Myrica rubra: Made of brown sugar, sesame, glutinous rice and other raw materials, it is a popular traditional name in Dongyang City, Yiwu City and Pujiang County.
2. Fried bell: It is fried with minced meat wrapped in rotten skin. It is as thin as a cicada's wing, with Huang Liang color, delicious taste, crisp as a bell and rich nutrition, and is deeply loved by local people.
3. Clear beef soup: Boiled with ox head bone, and added with beef tendon, ox blood, pepper, pepper and other delicious ingredients. It tastes very good. When you drink a bowl of clear soup and beef soup in winter, your head is sweaty and your body is steaming cold.
Climbing the rice noodle: Knead the noodles and virtual noodles into a finger-wide noodle, tear off a ball on the rice noodle with your thumb, roll it, and then gently pull it out. Taro, potatoes, dried bamboo shoots, pickles and dried radish are mostly cooked together, and the seasoning is freely seasoned according to people's preferences.
5. Pujiang Wheat Cake: It has a long history and is eaten by every household on the 15th day of the first month every year. There are sweet and salty ones. Sweet ones contain sugar and sesame seeds, while salty ones contain shrimp skin, chopped green onion, diced meat and dried incense. Roll it into the size of a round fan and bake it.
6. Pujiang bean curd skin: It has a history of hundreds of years and is famous for its glittering and translucent color, thin as cicada wings and even body.
7. Heading: On the seventh day of the seventh lunar month and the winter solstice (slightly different in different parts of the county), Pujiang people have the custom of eating the head, which is made of glutinous rice flour, sesame seeds and brown sugar.