1, yellow rice cake: red sticky rice flour and cooked kidney beans are alternately layered, steamed and eaten with white sugar; You can also slice and fry. Sticky and delicious, sweet but not greasy. It has been produced for hundreds of years.
2. Anyang rice paste: made of mung bean paste, millet, soybean, peanut kernel and meat oil, with chopped green onion juice and coriander powder. It tastes mellow and delicious.
3. Chuwang sesame seed cake: Chuwang sesame seed cake was originally a flavor snack in Chuwang Town. Legend has it that it began in the early years of Qing Daoguang and was introduced from Baoding by Ma Kui. The main raw material is buckwheat noodles, cooked with mustard, sesame oil, garlic juice and aged vinegar, which is delicious.
4. Pine kernel corn: After the corn is washed, the corn kernels are smashed in a row, starch is added with a little water to make water starch, and carrots are diced. Pour the right amount of oil into the pot, heat it to 70%, then add the diced carrots and stir fry for one minute. Then pour in pine nuts and stir-fry them quickly over medium heat until the pine nuts turn slightly yellow. Immediately pour in the corn kernels, stir-fry for two minutes, add salt, monosodium glutamate and gouache, and wait until the starch is slightly solidified.
5. Jiamusi Pteridium aquilinum: Pteridium aquilinum has tender leaves and stems, which is called green food. Because of its rich nutrition and no pollution, it is well received by foreign businessmen. In the past twenty years, it has been exported in large quantities and swept all over Japan.