1, Xianju Eight Bowl: It is a classic of Xianju's traditional food culture with authentic materials, exquisite production, rigorous arrangement and profound cultural origin. Eight bowls are divided into four bowls and four bowls. The top four bowls are: Caihe Lotus Seed (or White Lentils), Xiangzi Sea Cucumber (or Meat Ginseng), Tiezhuan Meat and Zhongzhuan Meat. The next four bowls are: Dong Bin Big Fish, Xiangu Pig Skin Bubble, Fish in Pot, and Lao Guo Tofu.
2. Xianju Sanhuang Chicken: Xianju Sanhuang Chicken has always followed the traditional natural stocking method and has been stocking on hillsides, orchards and streams for a long time. Therefore, it has tender meat, unique flavor and rich nutrition, and enjoys a high reputation at home and abroad. Among them, Sanhuang chicken boiling daylily and Sanhuang chicken boiling chestnut are the firing methods of Xianju people. It will be a great pity if you come to Xianju and don't eat Xianju Sanhuang chicken.
3. Xianju Yangmei: Xianju Yangmei is managed in strict accordance with the requirements of green food. It has the characteristics of early maturity, beautiful color, sweet taste, small stone and high yield. The fruit is beautiful in appearance, juicy and unique in flavor.
4. Rice paste cake: Rice paste cake is made by steaming rice paste. It is fragrant and sweet, and melts in the mouth. After steaming, it tastes fluffy, delicious and soft.
5, Xianju topping noodles: Xianju topping noodles can be described as very Xianju characteristics, a bowl of noodles with shredded bamboo shoots, shredded pork, shredded eggs, dried tofu and other ingredients, soup is clear soup, noodles are strong, very flavor.
6, wheat cake: wheat cake can be said to be the most common snack in Xianju, using flour as raw material, adding pickles, minced meat, onions and so on. Then fry in oil. It is the main food for Xianju people after breakfast or meal.
7, claw hoof: claw hoof is a kind of pasta, shaped like a sheep's foot. It is made of fermented sweet flour in the shape of a sheep's hoof, with a round periphery, a flat bottom and four petals at the top. The surface is sprinkled with sesame seeds and baked after drying. It is sweet and crisp, but there may be few authentic croissants now, and most of them are made of steamed bread chips with different shapes.