Zibo's food is mostly snacks, but these snacks are no less than those famous dishes in hotels, such as Boshan barbecue, Boshan tofu box, Boshan crispy pot, Zhoucun cooking pot, golden duck eggs, Zhoucun baked cakes, vegetable pancakes, Shijia dumplings (stone toad dumplings), Linzi cake corners, etc., which are everywhere in the streets and lanes of Zibo, but it is not necessary to taste authentic delicacies. Zibo specialty: Wangcun yellow rice wine Wangcun yellow rice wine is mainly made of selected red Gu Mi and fermented and aged by special production methods. The wine is brown, sweet and fragrant, mellow and soft. Drinking this wine often has the functions of relaxing muscles and tendons, promoting blood circulation, nourishing yin and tonifying kidney, expelling wind and removing dampness and promoting metabolism. It can also be used as a traditional Chinese medicine formula or as an auxiliary beverage, and has obvious curative effects on soreness of waist and legs, numbness of bones and muscles, irregular menstruation of women, postpartum lochia and other diseases. At that time, during the period of confinement, yellow rice wine was an essential tonic. Wangcun mature vinegar is a local specialty with the same name as Wangcun yellow wine. Because all workshops for brewing yellow rice wine in Wangcun make vinegar, Wangcun aged vinegar has its own unique characteristics. Wangcun vinegar is made of high-quality sorghum as the main raw material, fermented with wheat koji by traditional methods and aged with yellow wine as the ingredient. The vinegar is brown and fragrant. Full-bodied, with high acidity and no irritation.