Landlord, we are really kindred spirits, and enjoying food is also a great event in my life! I also know a little about the special snacks of Zhenfeng Shuangrufeng. I hope I can help you. Zhenfeng glutinous rice was a famous snack as early as Jiaqing period of Qing Dynasty. When making glutinous rice, soak it in cold water, steam it twice, fry it with cooked lard, put it in an iron pot, and keep warm with slow fire for later use. Select lean meat, marinate it with special seasoning for a few days, and fry it until it is half dry. When serving the bowl, cut the meat into thin slices and cover it with glutinous rice for eating. Rolling powder is also called cutting powder. I feel a bit like cold rice noodles. Soak the rice in water first, beat it into rice slurry, and pour it into a drawer-type iron cage for steaming (the rice slurry is not poured much, so cover the cage with a layer). The steamed rice skin is thin and somewhat transparent, and the taste depends on the quality of the rice. Good rice is thin, but it tastes good and has toughness. There are two ways to eat locally. One way is to spread soybeans, cooked bean sprouts, broken ears, coriander, pickled radish and, of course, prepared oil peppers on the whole rice skin, and then wrap them into rolls to eat as snacks. The other is to cut the rice skin into three centimeters wide with scissors and put it in a bowl. I like to eat cold noodles, add garlic water, peanut butter, red oil, bean sprouts, peppers and many other things, and then I can eat ribs and jiaozi. First of all, in terms of shape, it is not a triangular cone or a Shanghai zongzi, but a long pillow brown. Anyone who has been to Guangxi knows that zongzi in Guangxi is also pillow brown. Different from pillow brown in Guangxi, it is not white glutinous rice, but dyed with vanilla ash, covered with ribs and chestnuts (I have eaten a lot of fat wrapped in Guangxi zongzi). This kind of sparerib zongzi is bigger, and I can't finish one. After being cooked, it can be eaten directly or fried. I like fried food. I want to choose one with many chestnuts in it. Preserved eggs, Zhenfeng preserved eggs, egg white crystal clear, but also with beautiful pine flowers, with a strong cedar flavor in the taste. Cold preserved eggs: Take five preserved eggs, cut them into four pieces and put them on a plate. Garlic, soy sauce, vinegar, pepper and coriander are sprinkled on preserved eggs and can be enjoyed ~ ~ ~