The top ten snacks in Wanzhou are shoulder pole cake, steamed cake, fried rice and boiled water, folded eggs, Yuanyang noodles, braised duck feet, spiced beef, Gege, crispy potato and grilled fish.

1. shoulder pole cake: a sweet snack made of glutinous rice flour, fried and baked in an oiled pan until the surface of the cake is yellow and the inside is crisp. The cake seller used a pole to hang the oven at one end and the cake ball at the other, and peddled along the street. When walking, tap the bamboo pole with a small wooden handle and make a rhythmic "bang, bang" sound. Therefore, it is called pole cake.

2. Steamed cake: firstly, the rice is soaked in water and ground into water, and then fermented for a certain period of time. When selling, the rice flour is put into a pot with many cylindrical shapes, covered and fried with fire, which is fragrant, sweet, crispy and delicious.

3. Stir-fried rice and sugar boiled water: rice is crisp and refreshing, pure and sweet. It is named after the hawker who carries the burden and peddles in the streets and lanes, because it is made by brewing fried rice and sugar with boiling water. The practice is to fry raw glutinous rice with a special pressure cooker, then brew it with boiling water and add sugar.

4. Folding eggs: fry the eggs and crush them with a spatula in the pot, then put the fried chicken gizzards into the pot and stir-fry. Add chopped green onion and pepper noodles at the beginning and eat them. It tastes better and fresher than eating fried eggs alone.

5. Yuanyang noodle: it is made by mixing and cooking one or two small noodles and one or two wrapped noodles, and adding a few lumps of braised pork as tips. This kind of noodles is mainly made to satisfy the mentality that some people want to eat both small noodles and wrapped noodles. Therefore, Wanzhou people who are good at making up words have taken a nice name: Yuanyang noodles.

6. Marinated duck feet: Remove the floating foam from the duck feet soaked in water, take them out, put them in red brine and continue to cook. After the duck feet can be chewed, take them out, rub them with sesame oil and put them on a plate. You can eat them, or you can eat them as a kind of snacks. The duck feet just out of the pot are golden in color, fresh and fragrant, and salty and fragrant.

7. spiced beef: it is made of high-quality fresh beef as the main material, supplemented with auxiliary materials such as sugar, Sichuan salt, natural spices and refined vegetable oil, and has a unique spiced flavor.

8. Gege: It is placed in a circular barrel-shaped bamboo utensil with taro, potato and sweet potato as the bottom. It is covered with fat sausage, ribs and mutton mixed with seasoning. Then overlap them one by one and steam them.

9. crispy potato: the potato is fried in oil to make a golden crispy potato, mixed with seasoning, coriander and chopped green onion. It tastes crispy and crispy, and the spicy and delicious flavor is the unique taste of Wanzhou.

11. Grilled fish: cut and clean the fish, put it flat in an iron clip, put it on the stove and barbecue it with charcoal, put it in a special iron plate, pour it with seasoning such as butter, red oil, sugar, pepper and pepper, and add some refreshing dishes such as celery and bean sprouts. It tastes salty and spicy.

Extended information:

Wanzhou grilled fish is the most famous snack in Wanzhou. Wanzhou grilled fish has been a district-level intangible cultural heritage project, which has gone through five processes: roasting with fire, wrapping plant leaves, roasting with charcoal fire, roasting in oven and roasting in electric furnace.

The Yangtze River has irrigated the land on both sides of the strait and nurtured the people on both sides. Wanzhou, on the banks of the Yangtze River, has been fishing and hunting for a living since ancient times. Wanzhou grilled fish not only has a long history, but also has been passed down in modern times.

Today's Wanzhou grilled fish combines modern people's eating habits and modern cooking techniques, adopts the unique technique of pickling first, then roasting and then stewing, takes the essence of traditional Sichuan cuisine and Chongqing hotpot, and adopts a unique formula to prepare dozens of different flavors, such as spicy, sauce-flavored, pickled pepper, pepper-flavored, sharp pepper-flavored, oil-consuming, spicy-flavored, fermented soybean, etc., while eating, it continues to simmer with low fire, and is rich in flavor, spicy but not dry.

This unique cooking skill is self-contained and popular all over the country, and has gradually become the "golden signboard" in Wanzhou catering industry.

People's Network-Wanzhou grilled fish has been passed down for 41 generations to become a local "golden signboard".