"Fried stinky tofu" is a distinctive flavor of Danyang, which has a long history. Once tasted, it often makes people want to stop. The pressed tofu was soaked in amaranth stalk brine and became stinky tofu. After frying, it was Huang Liang in color, crisp outside and soft inside, with a special fragrance. Pick it up and put it on a plate. When eating, bring spicy powder and dip it in vinegar. Stinky tofu is not beautiful in name, ugly on the outside and beautiful on the inside, plain and strange, and charming in flavor. It is made by carefully selecting materials, blending brine, soaking, fermenting, air drying and frying. Its characteristics are: Huang Liang color, crisp Marie Laure Gigon outside and rich aroma.

Lion's head, commonly known as chop meat, is also called "meatball". Pork belly is selected, which is neither fat nor thin. It is first approved and then cut with a blade, and the meat is cut into rice grains. Then, onion ginger juice, Danyang yellow wine, shrimp, eggs, cold chicken soup, a small amount of starch and a proper amount of refined salt are added to the cut rice grains, and the raw lion head is made by stirring in one direction. The blanched pork ribs are lined in a large casserole, and the green vegetable heart is used as the bottom. The prepared raw meatballs are placed in the casserole one by one, filled with cold chicken soup, covered with a lotus leaf, tightly covered with the casserole, boiled with strong fire, and stewed with slow fire for about two hours. When serving, bring the casserole to the table. Immediately uncover the cover and take away the lotus leaves. At this time, the soup is fragrant and delicious, and the aftertaste is endless after tasting.

Pork trotters with skin are steamed by slow fire and made of rock sugar and other seasonings. The color is like braised pork, but it tastes crisp and rotten like tofu without losing its shape. It is characterized by bright red color, crisp and rotten bones, oily but not greasy, and salty in sweetness. Suitable for eating in winter and spring.

Radish cake is a snack with Danyang flavor. Wash and shred the radish, marinate it with a little salt, squeeze out the water, add the chopped green onion and mix well. In addition, flour and cold water are mixed into a paste, and then an oval mold spoon made of white lead skin is used. The bottom layer is covered with powder paste, shredded radish is added, covered with flour paste, fried in an oil pan until golden brown, and demoulded. It is delicious when eaten.

There is also an ordinary but unusual food here: barley porridge. As long as you have tasted it, you will never forget the endless aftertaste brought by the rice porridge in Huang Chengcheng.

Tangyan fish is commonly known as "stupid tiger idiot" in Danyang. Every year in February and March, he swims in the stream water and beside the lake pond ditch in the hilly and mountainous areas. When he is caught, he often looks silly and doesn't know how to escape, hence the name. When cooking dishes, take two pieces of meat from the gills of the fish and stir-fry them with mung bean vermicelli produced in Douzhuang, Danyang. It is characterized by hot but not scalding, delicious taste and strong local flavor.