Dingyuan county's delicacies include shredded chicken noodles from Luqiao, three thousand pieces, Chihe snow cake, stewed chicken with chestnut, braised goose in Dingyuan and lion's head in Dingyuan.

1. noodles with shredded chicken in Luqiao: noodles with shredded chicken in Luqiao are northern pasta and eaten in the south. Tear chicken breast into filaments and stir-fry with various side dishes and seasonings. Cover the cooked noodles, and finally pour the soul chicken soup.

2. Sanhe Qianzhang: Sanhe Qianzhang is a specialty of Sanhe Town, Dingyuan County, Chuzhou City, Anhui Province. Sanhe Qianzhang has a long history and excellent quality. Its characteristics are: a single page is as thin as paper, slightly yellowish in color, as thin as tofu, chewy and fragrant, and inexpensive.

3. Chihe Snowflake Cake: Chihe Snowflake Cake in Dingyuan County has a long history. According to legend, it was first made by Zhang's family in Qiaotou, Taiping, and it became famous as a tribute when Emperor Qianlong went to the south of the Yangtze River in the Qing Dynasty. Because the cake slice is transparent, it is also called "cloud slice" and "snow slice" because it melts at the entrance. This cake is a traditional handmade method, which is made of high-quality cake glutinous rice, high-quality common grain and ground sesame oil.

4. Stew the local chicken with chestnut: kill the local chicken, clean it, chop it into pieces, blanch it in boiling water, take it out and wash it. Remove the shell of chestnuts and wash jujube with water. Put the cooked chicken nuggets, chestnuts and Chinese dates into a casserole, add appropriate amount of water, bring to a boil, skim off the floating foam, and simmer for about 2 hours. When the chicken pieces are cooked, add salt and monosodium glutamate and serve. The local chicken takes a long time to stew, so you can fry it before removing the outer skin of chestnuts.

5. Dingyuan Braised Goose: Dingyuan Braised Goose is the most common dish in Dingyuan family table, because its meat is plump and not greasy.

6. Dingyuan lion's head: Dingyuan lion's head lion's head is crispy, delicious and economical, which is a popular breakfast. Ferment the flour first, add more alkali to the fermented flour than steamed bread alkali, knead it and divide it into 2 pieces, each with ginger, onion and salt, and make a lion's head shape. Do it in the afternoon the first day and fry it in the morning the next day. The wonderful thing is to fry it twice. The first time, it will be golden brown with slow fire. After taking out the oil, it will be fried in Wanghuo oil pan. Take out the oil and serve.