1. Bundled hooves, a specialty of Lianshui County, has a history of more than 100 years. Legend has it that during the Daoguang period of the Qing Dynasty, when the market here was active and businessmen had frequent dealings with each other, Zheng Yunfu Brothers, the master smokers of GaoGou Town, refined the bundled hooves in order to add one more dish for guests to drink. At that time, only four families in the town could produce and supply. The main ingredient of bundled hooves is lean meat on the hoof of a fat pig, with elaborate ingredients and fine production. From the beginning to the end, after more than 10 procedures bundled hooves finished product, color sauce red, tender and delicious, salty, spicy and sweet, chewing slowly when eating, aftertaste. It can be called three meals and four seasons delicacies.

Features: (1) bright red meat, salty and sweet; (2) tender, aromatic flavor; (3) more for cold dishes.

Bundle hooves with selected pig's hooves lean dried pig small intestines as the main ingredient, with cinnamon, cloves: incense, star anise, peppercorns, fennel, meat fruits, licorice, orange peel, cardamom, soybean kernel, fire nitrate, yellow wine, rock sugar, salt, monosodium glutamate (MSG), onion and ginger, sesame oil, soy sauce and other 18 kinds of auxiliary materials, carefully made subterfuge into. The process is generally the first fresh hoof lean meat clean, cut into long strips, and then the ingredients according to a certain proportion of equipped and mashed, withdrawn in the cut pieces of meat, stirring evenly. Then, put into the soy sauce soaked for a few hours, fishing up with cut dry small intestines respectively wrapped into a net column. With a rope (grass rope is best), tightly bound, and then put back into the original soup cooked, bundled hooves are made. Made of bundled hoof each weighing about 400 to 500 grams, about l 8 to 20 centimeters long, about 4 centimeters in diameter. Serving method is to use a quick knife to bundle hoof cross-section cut into thin slices, buckle in the plate, as a cold dish. Or other methods can be used. The color of the sauce red, layered, mellow flavor, rich taste, food is not greasy, is a good dish for wine. And, bundled hooves are also rich in collagen and vitamins, muscle fibers, with the improvement of the human body's nutritional status and metabolism of the subterfuge. At the same time. It also has the function of benefiting essence, tonifying blood, moisturizing skin and glossy hair. Gao ditch bundled hoof not only family production, as the flavor of the meal, and high ditch bundled hoof factory has long begun large-scale production, in 1988 that won the national high-quality health-care products, "Golden Crane Cup" award and China's first Food Expo Silver Medal Award.

2. Bran meat round; raw materials: 500 grams of pork leg meat, raw bran (i.e., water gluten) 250 grams, 12 grams of salt, monosodium glutamate (MSG) 7.5 grams, 25 grams of wine, 25 grams of sugar, onion and ginger 10 grams, 25 grams of wet starch. (color and flavor: this dish is a small white ball, soft skin thin, juicy meat round tender, eat before you have to bite the drum round of thin skin sucking marinade, Ki taste sweet and salty;)

Method: 1) the surface of the water gluten rolled into long strips, cut into 50 small pieces, each piece of pinch into a round, and another chopped pork, plus seasoning stirred into the heart of the 50 fillings;

2) and then the surface of the gluten rounds to pull apart, wrapped into the meat filling pinched tightly; pot of water to boil, add salt, meat rounds as you do with the pot, but the water can not boil, add and put cold water at the right time, lest the boiling water aggravate the broken meat filling, to the rounds all floating in the water, and then add shaoxing wine, monosodium glutamate, start the pot to load the soup bowl is complete.

3. Chicken cake, also known as crispy chicken, is a traditional dish in Lianshui. With a history of nearly 200 years, it is an indispensable delicacy for celebratory banquets.

Features: (1) yellow and white, soft taste; (2) soft and flexible texture; (3) can be made in a variety of high and low-grade dishes.

Chicken cake is a traditional dish in Lianshui County, which has a history of several hundred years. Chicken breast meat as the main material. With Mandarin fish meat, fresh shrimp, egg white, yam, bean flour, onion and ginger juice, salt, monosodium glutamate and other auxiliary materials, production and become. The main process is the first chicken breast meat and Mandarin fish meat in the water soaked in blood, fish up and dry after chopping into the puree (the more delicate the better), and then into the auxiliary ingredients and water, stirring vigorously to the degree of immobility, according to the thickness of about 3 centimeters uniformly spread in the steamer, coated with egg yolks on top of the steam with a small fire, that is, made into a chicken cake. Chicken cake can be cut into pieces for collection. When eating, the chicken cake cut into rectangular slices, boiling water in the pot, a roll that is served on the plate. Its color is bright, tender as a crisp, delicious flavor, so there is also a "crispy chicken," the name. Dried radish has been famous among the Huaihai in the Qing Dynasty. Dried radish production has raw dry, cooked dry difference. When cooked dry is ready to eat, it must be cooked to present its delicious flavor. Dried raw radish does not need to be cooked, but can be used as a dish. The production method is not complicated. Cooked dry: wash the radish to remove the beard, the large longitudinal section of four petals, the small two petals. Into the cage, steamed to eight minutes cooked out, sun-dried. Then hide it in the urn - the flavor will never change. Pork can also be added to it, then a different flavor. If you eat, the dried radish in the addition of shrimp for cooking, the flavor is even more delicious. The production of dried radish: the radish washed to remove the beard, cut into long thick fingers, in the sun a little drying, that is, put into the tank. First put to about l 5 cm thick, sprinkled with a layer of thin salt, and then put and then sprinkled, put a layer of sprinkled layer, the top layer of salt should be withdrawn slightly thicker. Total about 50 kilograms of raw radish, withdraw salt 2 to 3 kilograms, salt into too much will reduce the flavor of dried radish. Put well, on the weight of the pressure, after 2 to 3 days, take out the sun dry, become "the original dry". The original dry is not suitable for consumption, must be adjusted to brine. To be put into the original brine. Still with a heavy weight pressure, so that it absorbs the original brine. If the original brine is insufficient, it can be added separately. If you want to enhance the taste, you can pepper, cloves and other herbs fried and crushed, wrapped in cloth, into the tank, you can also boil into the juice to join, and then sealed with mud. Ten days later, you can take out to eat. The color is red, crispy and delicious. Radish contains amylase enzyme, dried radish has the same function of helping digestion, and regulating food to smooth the qi. One side of the soil and water nourishes one side of the people, and one side of the people breeds one side of the products. Lianshui's specialty flavor flow inherent in its long, inherent in its variety, taste inherent in its name, are Lian people generations of hard work, the results of hard work to create. It is a rich and valuable cultural heritage, will inspire today's Lian people to create more miracles.

4. Steamed duck dumplings; raw materials: a live duck (weighing about 2000 grams), 25 grams of rock sugar, 25 grams of soy sauce, 30 grams of wine, 5 grams of star anise, 10 grams of salt, 25 grams of green onions, 20 grams of ginger. (color and aroma: rectangular block, soy sauce red, taste fresh fat and tender, with a chopstick that is separated from the meat and bones, broth clear, floating on the surface of the bowl of golden duck oil )

Method: 1) the live duck slaughtered and cleaned, put into a pot of water, add soy sauce, Shaoxing wine, icing sugar, star anise, scallions, ginger and salt cooked to six mature, take out the duck, chopped into a rectangle weighing 70 grams, divided into eight bowls;

2) then add to each bowl of the original soup filtered, and then add to each bowl. The original soup filtered and added to the individual bowls, on the cage on a high flame steaming for about 2 hours until the duck meat crispy that is.

5. winter melon four spirit; raw materials: tender winter melon a (weighing about 2000 grams), turtle meat 50 grams, cooked ham 25 grams, cooked chicken breast 50 grams, 75 grams of melon ball, 15 grams of mushrooms in water, 25 grams of green cabbage heart, 25 grams of cooked cake, 50 grams of net fish, 25 grams of scallions, 20 grams of ginger, salt 6 grams of wine 30 grams of wine, 200 grams of chicken broth, 1250 grams of lard (consume oil). 100g). (color and aroma: winter melon green, melon belly four flavors penetrate to increase the United States, soup fresh juice mellow, rich in nutrients, can be described as a local dish of the best;)

Method: 1) will be sliced into a long willow leaf-shaped fish, plus seasoning sizing and paddle oil; turtle chopped into long squares, blanch and rinse;

2) ham, chicken breast slices, respectively;

3) will be the chicken slices, slices of ham, slices of fish, snapper pieces, respectively arranged in the four corners of the buckle bowl, put on the melon ball, mushrooms, green onions and ginger, salt, wine, chicken broth, steamed until crispy out, pick off the green onions and ginger;

4) winter melon scrape off the skin, carved with a pattern pattern, at one end of the cover, remove the pith and wash, under the fifty percent of the hot (about 1l0 ℃) in the frying pan warmed up to the break, fish out into a bowl of soup, scooped into the chicken broth, add salt, wine, green onions and ginger, even covered with a cage! Steam through, take out and decant the soup, put the winter melon mouth up into another soup plate, will buckle into the bowl of the "four spirit" dragged into the winter melon, and then add chicken broth, salt, wine, the top of the winter melon ball, cake slices, green cabbage heart, steamed for 5 minutes, take out that is complete.