Local flavor snacks are a wonderful branch of Chinese food culture. They have unique flavors and are popular among the people. They not only enrich people's cultural life, but also display unique local customs.

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In the shape of a roll. There are also rolls that are fried in oil before being eaten, making them crispy and crispy, with a unique flavor.

Xiaojiao Xiaojiao is a famous food unique to Songxi. The ingredients require one pound of white fat, half a pound of refined flour, three point seventy-five ounces of white sugar, and three duck eggs. The method is to first

chop the meat white into meat paste with two knives, and then mix the flour, sugar and meat paste evenly. Then fry the duck eggs into egg skin, which is as thin as spring pancake. Finally, put the mixed meat filling into a cylinder made of rolled egg skin, put it one by one in a steamer with a gauze bottom and steam it until it becomes a golden delicacy with good color and fragrance. Cut into small pieces

when eating, it is not only a famous snack suitable for all ages, but also a top delicacy at banquets.

"Xiaojiao" was originally called "cut cypress". As the name suggests, it means cutting the corpse of Qin Hui, the traitorous minister of the Northern Song Dynasty, into thousands of pieces and cutting it into meat paste buns for eating. This is obviously

To commemorate the famous general Yue Fei, it is the same as the "fried cypress" (fried dough sticks) everywhere. It can be seen that the appearance of Xiaojiao in Songxi has a history of at least eight or nine hundred years.

There are also red beans and small horns. Boil red beans and pound into a paste, add glutinous rice flour or flour and brown sugar, make into strips, roll a layer of sweet potato powder on the outside and steam until cooked. Every year

every household makes this kind of small horn during the Mid-Autumn Festival to worship ancestors.

The method of making sweet potato horns is the same, but sweet potato is used as the main ingredient. This kind of small horns is used when old people make "Touqi" after death.

Noodles and tea: stir-fry flour and sugar over warm fire until well combined. Add oil when cooked. Some can be made into balls, and some can be packed in bulk in glass bottles. You can eat them at any time.

Wonton is called "Bianshi" by locals. Use lean meat to make a paste, add dried razor clams and lard residue, mix evenly to make a filling, wrap it with thin dough, cook it and eat it, it is smooth and fragrant. If fried, add winter bamboo shoots, cabbage, fungus, mushrooms, diced meat, onions, garlic and other seasonings to cook it, it will be even more delicious.

Shaobaozi are divided into two types: sweet and salty. The sweet ones are stuffed with meat and sesame seeds, while the salty ones are stuffed with meat, bamboo shoots, onions and garlic.

Steamed buns are made by mixing glutinous rice with brown sugar, padding it with banana leaves, adding fermented flour to make the skin, and steaming it. The big ones weigh two kilograms each and can't be eaten by three or five people.

A large steamer can only steam three.

Mengwan got this name for some unknown reason. Stir mountain flour, white sugar and lard into longan-sized balls, steam them and serve them on the plate. It is fragrant and sweet, and is also a favorite for family banquets.

Shebake is made by picking the fleshy white petals of a thorn plant that blooms in the mountains around the spring equinox, mixing them with rice milk, frying them in a pan and spreading them into cakes. The sacrifices made when worshiping the Earth God are commonly known as community cakes.

Ai Kueh: In early spring, you pick the young leaves of mugwort that have grown in the fields, mash them, mix them with rice milk and knead them into a flat cake shape, steam them and eat them. They have a special fragrance.

The seven-layer cake is soaked in water and ground, poured into a square copper-iron container, scalded in boiling water until solidified, and then poured one layer at a time, back and forth for seven layers. When cooked, turn it upside down and cut it into prismatic pieces.

Zhan Gao is a sweet snack made from fermented rice milk and placed in a small porcelain cup, steamed and filled with puffs. It is also called Fa Gao. Every household makes it during the Spring Festival, and it is made every year.

Fried cup. Take an iron cup and first pour a layer of rice milk to make the outer skin. Place the stuffing of shredded radish, shredded fungus, shredded mushrooms and minced chili on top, and then cover it with a layer of rice milk. Dip in hot oil and fry, crispy and spicy, ready to eat at street stalls.

Mix rice cake with rice slurry and mix it with yellow perfume (a kind of alkaline shrub ash filtered juice), heat it in a pot and stir continuously until it is cooked into a paste, put it in a bowl, and cool the gel Frozen

shaped, cut into strips, topped with ginger and green onion chili sauce for a unique flavor.

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For sale.

Soak the mochi glutinous rice and steam it. Place it in a stone mortar while it is hot. Pound it vigorously with a wooden pestle repeatedly until it becomes sticky. Squeeze and scrape it into small balls, dip it in and stir-fry tonka bean powder, sesame seeds and white rice.

Granulated sugar. Or use white sugar to boil lard and mix it with glutinous rice dumplings, which is sweet and pleasant.

Shui Luo Gao: Fried rice noodles are mixed with white sugar and sesame seeds, sprayed with moisture, placed in a wooden frame and compacted, then cut into squares and packaged in red paper.

Light cake: The dough is wrapped with chopped green onions, minced leeks, and minced meat, pressed into small cakes, and placed on the inner wall of the charcoal oven to bake. Crispy and delicious.

Taro Cake is a mixture of glutinous and indica rice, soaked in pulp and filtered water, mixed with shredded taro, steamed, sliced ??into slices or fried.

Korean pork is cut into strips, the size of fingers, dipped in batter, fried one by one in the oil pan, scooped up, poured into white sugar, mixed and rolled, and it is ready.

Goryeo meat has both color and flavor, crispy and sweet.

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It has a unique flavor. When guests come to their home, they will make tea, fry peanuts and soybeans, and prepare all kinds of bad food to entertain the guests.

Every year after August, tofu shops sell the tofu that cannot be sold out that day to make seasonal soy milk. The method is to cut the tofu into four small pieces, add some red rice flour, red wine, and double-baked wine (white water wine) to ferment for a day or two. If it smells a little musty, add chili and pepper. Powder, ready to sell.

Pure wild jujube paste, boil it, peel it, put it in a bowl and stir it with chopsticks, remove the core, and then spread it on the wooden board until it is dry. The taste is sour

Sweet, and the food is refreshing and appetizing. The jujube skin can also be dried in the sun and steamed with some seasonings until soft. It is also a delicious snack for children.

The glutinous rice krispie treats are made from glutinous grains that are dried in the sun, fried into flowers in a pot, removed from the shell, added with sugar, oil and brown sugar, mixed with some water and boiled to dissolve, then pour the rice krispies into the pot. Remove

Take the sesame seeds, mix well and shape into a tube or round shape, then cut it when eating.

Cake rice cakes and sweet potato slices: Cut the rice cakes and sweet potatoes into thin slices and dry them in the sun, fry them in oil or stir-fry them in sand, and eat them after they are cooked.

Bean skewers: In the twelfth lunar month, soak beans (also called green beans) in rice swill until full, then fish them out and dry them in the shade for three days. Use a kind of white mud to fry, add sugar, oil, brown sugar or granulated sugar, then add the beans and mix well, pick it up and serve.

Tofu balls are made from minced tofu, filled with diced lean meat (diced lean meat is better than oil), kneaded into balls the size of Gui Yuan, and then flowed in mountain flour to make the entire surface

Coat a layer of mountain starch on the noodles, then put it in pig's trotter soup or bone soup and cook it. It is delicious and popular with the elderly and children. It is a unique snack in our county.

Tangyou cocoon is a summer sweet food. It is made from 70% glutinous rice and 30% early rice, ground into powder, and then added with water until it can be formed into dumplings. Then use sugar and sesame as the filling and wrap it into a cocoon or olive shape. Boil it in boiling water, use sugar water as the soup, add a few drops of sesame oil, one or twenty pieces per bowl, it is exquisite and elegant, eat one bowl on a summer night, and you will feel more comfortable.