1, stinky tofu, made of soybean, fermented soybean, sodium carbonate, etc. Crisp but not sticky, tender but not greasy, not fragrant at first, attractive, with the fresh and refreshing feeling of white tofu, and the aroma of fried tofu is crisp.

2. Xiaolongbao: During the Daoguang period of the Qing Dynasty, modern forms of Xiaolongbao appeared in Changzhou, Jiangsu Province, and formed their own characteristics in various places, such as Changzhou's delicious food, Nanjing's delicious food and Wuxi's sweet food, but they all have the common characteristics of thin skin and delicious taste, and are still circulating in Kaifeng and Tianjin.

3, fried steamed buns, crispy skin, thick juice, fragrant meat, exquisite. Take a bite and all the delicious food of meat, oil, onion and sesame will stay in your mouth for a long time.

4. Cold noodles, especially buckwheat noodles. Generally, beef soup or chicken soup is used with spicy cabbage, sliced meat, eggs, shredded cucumber and pear strips. When eating, first put a small amount of cold soup and a proper amount of noodles in the bowl, then add seasoning, and finally pour the soup again. Its noodles are thin and tough, and its soup is cold, sour and spicy.

5. Youth League, Jiangnan traditional snack, cyan. It is mixed with the juice of wormwood to make glutinous rice flour, and then wrapped in bean paste or lotus paste. It is neither sweet nor greasy, and has a faint but long fragrance.