1. Liyang Dali

Liyang hilly area is rich in chestnuts and is listed as a dry fruit production base in Jiangsu Province. Castanea mollissima is called "big chestnut" by the catering industry because of its large fruit shape and suitability for vegetable use. Liyang chestnut has the advantages of beautiful shape and color, uniform size, large grain, thin shell, white meat with Huang Liang on the surface, crisp, tender and rich flavor. Chestnut roast chicken, chestnut braised pork, sweet-scented osmanthus sugar chestnut and other famous dishes cooked with Liyang chestnut are quite famous.

2. Liyang Oenanthe javanica

Liyang Oenanthe javanica is of excellent quality. People feed on its tender stems and leaves, which can be fried with meat or mixed with vegetables. Among them, mixed celery and fried celery are popular fresh vegetables on the table in winter and spring because of their color, fragrance, taste and shape, and are regarded as one of the best delicacies in the south of the Yangtze River.

3. Fish head in casserole

is made of live silver carp in Tianmu Lake, with scales and gills removed, viscera removed, fish head washed and chopped, injected into Tianmu Lake, and simmered for several hours with proper seasoning. Its soup is as white as milk, delicious and excellent, its meat is white and red, tender and incomparable, which can be described as fresh but not fishy, fat but not greasy, and it is praised as "the first dish in the world" by many Chinese and foreign gourmets.