Ma Yongxin beef, roasted mutton, steamed buns filled with soup in the old city, crispy meat in the old city, and mulberry meatball soup in the old city, etc.

1. Ma Yongxin Beef

Majia Beef has a history of more than 1 years. Ma Yushun, the founder of Majia Beef, a time-honored brand in China, was famous as early as the Republic of China (recorded in Xinmi County Records). The finished product has the characteristics of fresh color, delicious taste, rotten tendons, meaty noodles, fragrant breath and long aftertaste. Customers who have eaten it all praise it as "spiced beef", which is a masterpiece handed down from generation to generation.

2. Roasted mutton

The production of "roasted mutton" is also applicable to other parts of the whole sheep, namely: head, neck, hooves, belly, fat intestines, liver, lungs, heart, paste and so on. But the head, hooves and scorpions don't need to be fried. If they are served at the same time, they will be "roasted whole sheep".

3. Soup-filled steamed buns in the old city

The essence of steamed buns lies in the soup. The way to ensure the delicious taste of steamed buns is to send the whole soup into the mouth after the soup is slightly cold, so that the soup can completely wrap the steamed buns in the mouth, sealing the delicious taste and not losing it.

4. Crispy meat in the old city

The so-called "original soup is original food", after eating a mouthful of crispy meat, you can drink a mouthful of crispy broth, which is fragrant and light. It must be said that this collocation is the ingenious place of crispy meat in the old city, and a mouthful of light soup can dilute the greasy mouth.

5. Sangji meatball soup in the old city

As a big food country, China is rich in dishes. As a general dish name, meatball soup refers to the food made of soup with meatballs and other materials such as skin or vegetables, covering similar foods in many regions of China.

Baidu encyclopedia-xinmi city