Thin cakes are spring rolls, which are spread on a hot pan by hand after kneading and awakening, and then uncovered when cooked. They are rolled with bean sprouts, shredded pork, shredded bamboo shoots, shredded mushrooms, etc. and made into rolls. There are also rolls that are fried in oil and eaten, which are crispy and have a unique flavor. Small horn is a famous food unique to Songxi. Its ingredients need a catty of white fat, half a catty of refined flour, 3.752 liang of white sugar and three duck eggs. The practice is to chop the white meat into pulp with double knives, and then mix the flour, sugar and pulp well. Then the duck eggs are branded into egg skins as thin as spring cakes. Finally, put the mixed minced meat into a cylinder made of egg skin, and steam them one by one in a steamer with gauze at the bottom, which can become a golden dish with good color, smell and taste. When eating, it is cut into small pieces, which is not only a famous point suitable for all ages on weekdays, but also the top grade of the banquet.

"Xiaojiao", originally called "Chopping", as its name implies, means to chop Qin Gui, a traitor in the Northern Song Dynasty, into pieces and cut them into pulp packages to eat. This is obviously used to commemorate the famous Yue Fei, just like the "fried juniper" (fried dough sticks) everywhere. It can be seen that the appearance of small horns in Songxi has a history of at least eight or nine hundred years.

in addition, there are red beans and small horns. Boil red beans into paste, add glutinous rice flour or flour and brown sugar, make strips, roll a layer of sweet potato powder outside and steam. Every year in the Mid-Autumn Festival, every family makes such a small horn.

The same is true of sweet potato small horn, except that sweet potato is used as the main ingredient, and this kind of small horn is used to make the "first seven" when the old man dies. Stir-fry flour and sugar evenly, add oil after cooking, some are kneaded into pills, some are put in bulk in glass bottles, and you can eat wonton at any time.

Locals call it "flat food". Paste with lean meat, add dried pork and lard residue, mix well to make stuffing, wrap it with thin dough, and cook it, which is smooth and fragrant. If fried, cooked with winter bamboo shoots, cabbage, fungus, mushrooms, diced meat, onions, garlic and other condiments, it is delicious.

there are two kinds of baked buns: sweet and salty. Sweet ones are stuffed with meat and sesame seeds, while salty ones are stuffed with meat, bamboo shoots, onions and garlic.

steamed bread with brown sugar mixed with glutinous rice is made by putting banana leaves on it, adding leavened flour to make skin, and steaming. The big ones weigh two kilos each, and one can't be eaten by three or five people. One steamer can only steam three. Monmaru somehow took this name. Stir the mountain flour, white sugar and lard, knead them into eye-size balls, steam them and serve them. They are sweet and greasy, and are also snacks for family banquets.

social cake ai Guo

seven-layer cake Zhang Gao

fried Zhang

steamed stuffed bun Guo is wrapped with the above-mentioned rice jelly fruit in hot and sour pickled vegetables, shredded radish and other stuffing, kneaded into flat round fruit, and used for steaming cooked food. It was sold at stalls in Huaqiao Market in the 198s.

soaked glutinous rice, steamed, placed in a stone mortar by heat, pounded repeatedly with a wooden pestle to form a sticky shape, squeezed and scraped into small balls, dipped in sesame seeds, and fried with white sugar. Or boil lard with white sugar and mix it with dumplings, which is sweet and pleasant.

Stir-fried rice noodles with water cake are mixed with white sugar and sesame seeds, sprayed with water, compacted in a wooden frame, cut into cubes and packaged with red paper.

light cake dough is wrapped with chopped green onion, minced leek and minced meat, pressed into small cakes, and baked on the inner wall of a charcoal stove. Crispy and delicious.

the taro cake is soaked in glutinous rice, ground and drained, mixed with shredded taro, steamed, sliced and eaten or fried.

Korean Meat Cut the fat into strips, the size of fingers, dip them in batter, fry them one by one in an oil pan, scoop them up, pour them into white sugar and roll them. Korean meat has both color and taste, crispy and sweet.

There are many rotten food altars in rural households in Songxi County. Put ginger, bamboo shoots, garlic stalks, taro, bean sprouts, mustard stalks, etc. into the altars, and add red fermented grains and fermented grains for hot food, which has a unique flavor. When every guest comes, they will cook tea, stir-fry peanuts and soybeans, and take out all kinds of bad Lai Sai to entertain guests.

seasonal soybean milk every year after August, the tofu shop will sell the tofu that can't be sold that day as seasonal soybean milk. The method is to cut the tofu into four small pieces, add some red flour, red wine and double-baked wine (that is, white water wine) to ferment for a day or two, smell some mildew, and then add pepper and pepper to sell.

Ziziphus jujuba paste Pick up wild Ziziphus jujuba, boil it, peel it, put it in a bowl, stir it with chopsticks, remove the stone, and then put it on a board to dry. The taste is sweet and sour, and the food is appetizing. Ziziphus jujuba peel can also be dried and steamed with some seasoning, which is also a delicious snack for children.

glutinous rice candy is dried with glutinous rice, fried into flowers in a pot, shelled, added with sugar oil and brown sugar, mixed with some water to dissolve, then poured into the pot, removed sesame seeds, stirred evenly, kneaded into a tube and a circle, and cut when eating.

sliced glutinous rice and sweet potato. slice glutinous rice and sweet potato, dry them in the sun, fry them in oil, or stir-fry them in sand, and eat them when cooked.

Soak beans (also called green beans) in rice swill until they are full, and drain them in the shade for three days. Stir-fry with a kind of white mud, add sugar oil, brown sugar or sugar, then add beans and mix well, and serve.

Tofu balls are made by mashing tofu, stuffing with diced lean meat (diced lean meat is better than oil), kneading into balls the size of longan, flowing in mountain flour to make the whole surface stick with a layer of mountain flour, and then cooking in pig's foot soup or bone soup. Delicious, popular with the elderly and children, it is a unique beauty of our county.

Cocoon in soup is a sweet food in summer. It is made by grinding 7% glutinous rice and 3% early rice into powder and adding water until it can be made into dumplings. Then, sugar and sesame are used as stuffing and wrapped into cocoon or olive shape. Cooked in boiling water, with sugar water as soup and a few drops of sesame oil, each bowl is one or twenty, which is exquisite and elegant. Eating a bowl in summer night will make you feel comfortable and refreshed.