The local delicacies in Chijiang Town are taro buns, which are fried after rice and taro are ground into pulp. They are delicious. Lined skin (also called soup skin)], the main raw material is rice, which is ready to eat when cooked, or you can roll some vegetables in it to make it taste like you like. After drying, it is easy to preserve, and it can be boiled, steamed, fried or fried in sand or salt, and the taste is crispy after frying; Huangyuan rice fruit, the main raw material is rice, which is usually made in winter. It is a local delicacy before and after the Chinese New Year, and can be fried in soup. Aimiguo, made of wild wormwood and rice flour, is packed with favorite dishes, and can also be packed with peanuts and sesame seeds to make dessert; Banana rice fruit, named after being wrapped in banana leaves (or wrapped in palm leaves), is a sweet snack that must be eaten every Dragon Boat Festival and Mid-Autumn Festival. The main raw material is glutinous rice. Braised pork (also called pork with pork), made of glutinous rice flour and pork, is a dish that is bound to appear in local weddings and funerals, and will also appear on the dining table of every household in big festivals such as the Spring Festival. Sour taro, a pickle made of taro seedlings, peppers, buckwheat heads, garlic, ginger, etc., is a famous appetizer in the local area; ..... Chijiang Beer, a kind of malt beer produced locally, is pure in taste. Watermelon is also rich in the local area, which is sweet and juicy. There are also loquat, grape, plum, peach, navel orange, sweet pomelo, orange, pear, sugarcane and so on.