Cuisine in Lusong District includes salted duck, rice noodle fish, stuffed tofu, stewed duck in blood, tuanyu, spicy rice tofu, mugwort and chrysanthemum fish.
1. Sauced duck: The finished product is dark red in sauce color, crisp and tender in meat, rich in sauce flavor and long in aftertaste. This is a traditional flavor that is famous all over the country.
2, rice noodle fish: raw materials include bass, rice noodles, Flammulina velutipes, seasonings can be bean paste, egg white and so on. Rice noodle fish is a semi-staple food.
3. Brewing tofu: Cut the tofu obliquely into triangular pieces about one inch square, fry in an oil pan, remove and drain, add semi-cooked seasoning mixed with glutinous rice, garlic, spiced and Chili powder, and sprinkle some Chili noodles and chopped green onion when eating.
4. Braised duck with blood: This dish is full of duck fragrance, crisp and refreshing, and full of strange fragrance.
5, fish: this dish is light yellow in color, bright and shiny in juice, soft and silky, fresh and salty, exquisite in materials and unique in production.
6, spicy rice tofu: rice tofu contains a variety of vitamins, simple to make and popular.
7. Artemisia argyi Miguo: Similar to Artemisia argyi Baba, because rice fruit is round, it also means reunion.
6, chrysanthemum fish: realistic appearance, bright color, emitting a burst of attractive fragrance, crisp outside and tender inside, sweet and sour and refreshing.