Smoked Chicken

The chickens in Luancheng District are mostly braised chickens, while smoked chickens are rare. Li Luohuai is from Qizhou, and his father Li Desheng moved to Luancheng in the late Qing Dynasty and smoked chicken as a business. After Li Desheng passed away, he was succeeded by Li Luohuai. Li's chickens are carefully selected from the ingredients. After killing, the white-striped chickens are rinsed with clean water, cooked in "Babao Soup", and then taken out and smoked and dried with sawdust. The smoked chicken is deep red in color and has a slightly yellowish husk, which has a unique flavor and can be torn apart when eaten. Especially the smoked chicks have delicious meat and crispy bones. After liberation, Li Luohuai passed away and his son changed his career, so his career was not passed down.

2. Bacon

Fan’s Bacon Shop in the south of Yamenmen Road is a snack bar that people like to visit. The Fan family was originally from Huolu County. They moved here during the Guangxu period and started a bacon business. By the time of Fan Quancheng, they were famous for their high quality and low prices. Fan's Butcher Shop specializes in bacon, intestines and "pot elbow". The characteristic of Fan's bacon is that the flavor remains delicious for a long time in winter, and it always has the same taste.

3. Rouzi

Before liberation, the "Rouzi" in front of the Wu Qimao Restaurant of the Xiaoren family outside the south gate of Luancheng District had a unique style. Bake for a certain period of time and sell. At this time, the meat is crispy on the outside, soft and tender on the inside, fragrant in the mouth, not fishy and not greasy.

Small sesame cakes

Wenjia sesame cakes are made from high-quality refined flour. The dough is finely kneaded and fermented using special techniques. Finely ground sesame oil, cloves, galangal, etc. are added during production. The condiments are made into oval shapes, as big as a thumb, and fifty pieces are placed in a pile, and are baked on the wall of a special oven. The oven is in the shape of a half-urn, divided into upper and lower layers, with grate bars underneath, and is baked over charcoal fire. After ignition, the furnace mouth is covered to adjust the fire intensity and control the furnace temperature.