Let me tell you my personal opinion.

Liyang has existed in China since the pre-Qin era and has continued to flourish for more than two thousand years. It is a famous historical and cultural city.

In addition to its rich history, Liyang's food is also very unique, the representative of which are the six dishes known as the "Three Emperors" and "Three Blacks".

Among them, three white refers to casserole fish head, white celery, and white tea; while three black refers to wild goose mushroom (xùn), black rice, and liver.

Food gifted by nature: fish head in casserole, white tea and wild goose mushroom (xùn) Liyang has a beautiful lake - Tianmu Lake, which belongs to the remnants of Tianmu Mountain.

The superior natural environment produces delicious ingredients. After processing, they become two of the six special dishes: Tianmu Lake Casserole Fish Head and Tianmu Lake White Tea.

The total area of ??Tianmu Lake is nearly 18 square kilometers, of which the water surface is 7.25 square kilometers. The vast water area provides conditions for large-scale natural fish farming. In addition, the water quality of Tianmu Lake is between Category II and Category III all year round.

The natural fish meat in it is fresh and tender.

Using lake fish to make fish head casserole is delicious and unforgettable.

The emergence of another specialty, Tianmu Lake white tea, benefits from local soil and climate conditions.

In itself, the soil in the south is conducive to the cultivation of tea trees, and the soil in the Tianmu Lake area is rich in mineral nutrients and has been producing tea since ancient times.

Since the 1990s, white tea has been produced locally on a large scale. Tianmu Lake white tea has higher quality than similar green tea and has become a major local feature.

Among the three blacks, xùn is a wild fungus that grows in the Nanshan area of ??Liyang.

The growth of the wild goose mushroom is related to the season, so in addition to calling it the wild goose mushroom in autumn, it is also called "yanlai mushroom" in the second month of the lunar calendar.

Wild goose mushrooms are soft and delicious, and can be paired with other ingredients, such as wild goose mushrooms and tofu.

Other local delicacies: white celery, black rice, and liver celery. White celery is a kind of water celery, but it looks a lot like chives. It tastes fragrant, crispy, tender, and has a very good texture. It is honored as "one of the best vegetables in Jiangnan."

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Black rice was originally a folk festival food and has existed since the Tang Dynasty.

It is made by mashing the leaves of black rice and filtering the juice, then soaking the glutinous rice, drying it and steaming it.

Black rice has a strong texture, black color and fragrant taste, which is very tempting.

In addition to the above two kinds, there is also local specialty delicacy Ziegan.

When making it, pig intestines are used to wrap pork belly, pork liver, dried bamboo shoots and other delicacies, then tie them up and add seasonings to marinate them over high heat.

To sum up, this is an introduction to the “Three Whites” and “Three Blacks” of Liyang delicacies. I hope it will help you.