1. Roasted pork brown Select the top-grade sandwich meat or tenderloin, marinate it with soy sauce, salt and monosodium glutamate for one day, add a small amount of rice wine and pork to marinate it with seasoning, and fill it with shrimp, scallop, flat fish crisp, alkali egg yolk, mushrooms, dried bean curd and chestnuts, wrap it in soaked glutinous rice and cook it with slow fire. The finished product is sweet but not dry, smooth but not greasy.

2. Salt water brown glutinous rice is soaked in salt water, wrapped with green bamboo leaves and cooked with slow fire. The finished product is crystal clear, orange yellow and sticky, and it is cool and delicious when dipped in white sugar or honey. It has a production history of two or three hundred years.

3. There are many kinds of glutinous rice balls, such as small glutinous rice balls with stuffing, salty glutinous rice balls with stuffing, sesame glutinous rice balls, peanut glutinous rice balls, red bean paste glutinous rice balls and jujube paste glutinous rice balls. The stuffing-free dumplings are very distinctive. They are made of pure glutinous rice flour and cut into pieces, kneaded into round balls, or dyed or colored. Boiled in peanut soup, red bean soup and fermented liquor soup, it is colorful, extremely elastic, soft, tough, smooth and sticky. Salted glutinous rice balls are stuffed with salt water and vermicular rice flour. The stuffing is made of minced meat, water chestnuts, celery, onions, mushrooms and waste materials. The soup is eaten with lard and chopped green onion and pepper, which is very delicious.

4. Chop minced chicken wonton, add shrimp, eggs and seasonings, wrap in wonton skin, and cook the broth. It's delicious but not greasy, light and refreshing.

5. Fish balls are mainly shark meat, mixed with small fish, crucian carp, flag color and other fish, beaten into fish slurry, stirred with appropriate amount of salt, white powder and monosodium glutamate, squeezed into balls, and boiled in boiling water. Sprinkle coriander powder and pepper. Delicious, crisp and refreshing.

6. Box tofu is stuffed with minced pork or beef with seasoning and starch; In addition, cut the old tofu into pieces, fry it, dig it into a box, fill it with meat, cover its mouth, stew it in seasoning soup, and thicken it. Golden color, fragrant but not greasy, can be used as snacks, or into hot pot.

7. Zan is a traditional Hakka snack, which generally refers to foods made from rice paste, such as Zanba, Zan Yuan, Hong Zan, Tian Zan, Cai Tou Zan, Xian Tian Zan, Ai Zan and Zan. Boil the pure glutinous rice into rice, and Chu Jiu will boil it; Or grinding glutinous rice, dewatering, cooking and mashing. Make sure that the rice paste is extremely sticky without touching the container, smooth it and cut it into strips and blocks, that is, it will become a glutinous rice cake. Other varieties are based on the addition of other raw materials, such as red hairpin with bean paste; The hairpin circle is the field circle; The sugar stuffing is sweet, and the radish and shredded carrot are vegetable heads. Shrimp and spices are salted and sweet; The one with the heart of Artemisia argyi is Artemisia argyi; Grinding rice into pulp without dehydration, cooking it in a bowl, and cutting it into thin slices and thin strips are the sticks; After the rice paddle is dehydrated, the rice sieve is added with too much white powder. It is often used as a snack before the formal banquet begins.

8. Sun cakes are blended with high-gluten and low-gluten flour in proportion to form dough, and lard is added to knead evenly to form a loose crust; In addition, maltose is mixed to make stuffing, wrapped into cakes and baked. The skin is crisp, the stuffing is not sticky, sweet and delicious, not greasy and not sticky.

9. Tempura is made into a paste with fish paste, flour, white powder, salt and sugar, pressed into a cake by hand, medium-thin and thick-edged, fried and eaten with seasoning. Crispy outside, flexible inside, sweet and spicy.

10. The tripod edge is ground into powder with Penglai rice, mixed with water, scalded into thin skin on a hot pot, cut into strips, and cooked with the soup. Soup materials include: shrimp, lard, day lily, shredded squid, fungus, shredded bamboo shoots, etc. It tastes delicious, smooth and delicious.

1 1. Aiyudong is also called Aiyubing. Scrape the skin off the natural fruit of Aiyuzai, knead it into slurry, dissolve it in boiling water, and let it stand, and then solidify it into a frozen product. Add sugar or honey, rock sugar, ice water, lemon juice, banana juice, etc. Its color is light yellow, translucent, crystal clear, slightly sweet and sour, cool and refreshing. Cold food for summer. It has a production history of more than 100 years.