First, pastries: Pastries are divided into two types: ordinary pastries and fine pastries (thick and thin).

For example, three knives, honeyed croissant horns, jujubes, grasshopper legs, bean skins, Liaohua flowers, sesame cakes, etc. are all common pastries.

Fine pastries include Cunjin, sesame cakes, baked cakes, bee cakes, cloud cakes, hawthorn cakes, sugar candies, cakes, chicken bone candy, Beijing honey, etc.

In addition, there are some seasonal pastries: crispy candy, papaya cake, mung bean cake, moon cakes, etc.

There are also gifts specially used for sacrifices, commonly known as "honey offerings".

Honey offerings are a variety of people and objects made from white sugar.

Such as the Eight Immortals, statues, palaces, archways, pagodas, incense burners, wax stands, pots, bowls, basins, bottles, dragons, tigers, lions, horses, cows, pigs, sheep, chickens, ducks, geese, flowers, birds,

fish etc.

These "honey offerings" are exquisitely and perfectly made. They look lifelike when you look at them, and they taste sweet and delicious when you eat them.

Second, Old Town Spicy Soup. It is said that Qianlong passed by this place when he was going to the south of the Yangtze River. He felt hungry. There happened to be an old lady cooking chicken soup on the roadside. Qianlong sat on the roadside and drank a bowl. He felt that it was very fragrant and there were wheat kernels in the soup.

, but Qianlong didn't know that the wheat kernels were left in the belly of the chicken without washing it.

So Qianlong asked the old lady: "What kind of soup is this?" The old lady was old and hard of hearing, so she didn't hear clearly, so she repeated: "What kind of soup is this?" Qianlong mistakenly thought that the name of this soup was "What kind of soup is this?"

Soup".

Later, the name became popular, and now people in Suixi call it "Sha Tang". Because the soup tastes fresh and spicy, some people also call it spicy soup or spicy soup.

Third, Wang Hanzi’s Camellia oleifera Wang Hanzi’s original name is Wang Xincong. His carefully developed camellia oleifera is the leading snack among the snacks in the old city.

Camellia oleifera is a nourishing delicacy in Suixi snacks. People often say that "the camellia oleifera in the old city is fragrant."

At the street food stalls, there is a large pot, wrapped in cotton cloth for heat preservation, with prepared oil tea inside.

When eating, add vinegar, soy sauce, and sesame oil to make it spicy, sour, and delicious.

Its taste is smooth and oily, slightly chewy, and the ghee has a rich aroma and rich nutrition. It is deeply loved by the elderly and children.

In addition to its fragrance, camellia oleifera also has the effects of refreshing, digesting and strengthening the stomach, dispelling dampness and avoiding miasma, dispelling cold and treating colds, etc.!

Baishan Hard Noodles Large Roll Suixi Baishan Hard Noodles Large Rolls are famous for their beautiful shape, comforting appearance, wheat fragrant and chewy texture, and are famous for hundreds of miles around.

Passing merchants and passers-by often taste the hard noodle rolls to satisfy their appetites.

Baishan hard noodle rolls are different from ordinary rolls.

The first is its "hardness"; it cannot make a dent by pressing it with your hand, and it does not deform when held in a fist, like a brick.

The next thing is "big": an authentic large scroll is generally 7 cm long, 3 cm wide, and 15 cm high, which is more than four taels each.

The second is its shape: the upper part is arc-shaped and the lower part is square.

These three features alone are not comparable to those of ordinary large volumes.

The large roll of Baishan Hard Noodle has experienced many ups and downs.

Today, only the Xie family operates exclusively in Baishan Town.

The large volume of Baishan Hard Noodles is on the verge of being lost.

Shuangdui Noodle Fish Suixi Shuangdui Noodle Fish is one of the very simple traditional staple foods among the people.

In recent years, it has appeared in the elegant halls of some large hotels and has become one of the staple dishes that many diners must order.

The preparation of Suixi Shuangdui Noodle Fish is very simple. Fill a bowl with flour, add a certain amount of water, add an appropriate amount of salt, and mash it into a paste. After the water is boiled, use chopsticks to spread the batter into a paste one by one.

Dip it into the boiling water. After entering the boiling water, the batter solidifies and looks like large and small river fish, forming an egg shape.

After the flour fish is cooked in the pot, add an appropriate amount of salt, oil and seasonings and it is ready to eat.

If you add one or two eggs when pounding the batter, the fish will taste softer.

"Shuangdui Noodle Fish" can be meat or vegetarian, and the meat and vegetables of the noodle fish are generally adjusted with ingredients and condiments. For vegetarians, vegetables such as greens and spinach are used as ingredients, and the oil used is mainly ground sesame oil.

For meat-free dishes, the ingredients can be various kinds of diced meat and shredded pork, and the oil used is mainly animal oil, with a small amount of sesame oil.

The soup used to cook noodles and fish is also very particular. Nowadays, most of them use broth made from pork bones, beef bones, lamb racks, etc.

Nanping Xiangdu Suixi Nanping Xiangdu is cooked with fresh pork belly and is a famous dish in Nanping Town.

In Nanping Town, Suixi, "ringing belly" is a must-have at any banquet whether it is a wedding or a gathering of friends. It has the characteristics of delicious taste, pleasant fragrance, crisp and refreshing taste, and makes a "crunching" sound when chewed in the mouth.

, so it is called "Xingdu".

According to reports, the preparation method of ring tripe is also very simple, but the heat during cooking should be carefully controlled according to the ingredients.

You need to buy fresh pork tripe, wash it repeatedly with salt and vinegar water, cut it into strips, cook it in a pot of boiling water and add seasonings, use a small bowl or a large porcelain bowl to scoop out the soup and tripe together, and scoop it out with a small spoon.

Nanping Xiangdu is suitable for all ages, rich in nutrients, good in color and taste, and is deeply loved by urban and rural people.

Nowadays, there are "Nanping Ringing Belly" in cities such as Suzhou, Huaibei, and Bengbu.

Huaibei's famous dishes , Huaibei dog meat, Suixi mutton soup, vegetarian dumplings (made on the eve of the New Year's Eve and eaten on the morning of the first day of the Lunar New Year), dried vegetable dumplings (usually made on the 15th day of the first lunar month), fried ham

Mung bean balls (usually made during the Spring Festival), fried buns, sesame cakes, fried steamed buns, (sesame) dry steamed buns, ground sesame oil, egg tea, (sesame oil) pickled winter melon, soy beans, and boiled eggs.

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