Jiaozi is one of the famous snacks in Ningbo and the representative of China snacks, with a very long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food emerged all over the country. It was filled with all kinds of sweets, rolled into balls with glutinous rice flour outside, cooked and eaten together. It was sweet and delicious. Because glutinous rice balls float and sink after being cooked in a pot, they were first called "floating elements", and later in some areas, "floating elements" were renamed lanterns. With the northern part of Ningbo during the Spring Festival, people sit together to eat jiaozi, a famous snack in Ningbo and one of the representative snacks in China, which has a long history. According to legend, Tangyuan originated in the Song Dynasty. At that time, a novel food was popular all over the country, which was made of various fruit baits and kneaded into balls with glutinous rice flour outside. After cooking, it tastes sweet and delicious, which is very interesting. Because this kind of dumplings cooked in a pot will float and sink, it was originally called "floating Zi Yuan", and later it was renamed Yuanxiao in some areas. Different from northerners, Ningbo people have the tradition of getting together to eat jiaozi in the morning of the Spring Festival.

Xikou Melaleuca Cake, a special snack with a history of 100 years.

"The best in the country." The real name is "Dietu", which is a local pastry. The main raw materials are flour, taro powder, sugar, salt, vegetable oil, sesame seeds and seaweed. The method is to roll taro powder, flour and seaweed into thin slices, then fold them and bake them with charcoal to make them crispy and sweet.

Xikou Melaleuca Cake is a special snack with a history of 100 years.

The real name of "the best cake in the world" is "Melaleuca cake", which was originally a small cake produced locally. The main raw materials are flour, taro powder, sugar, refined salt, vegetable oil, sesame, moss and so on. The method is to mix taro powder with flour, add seaweed, roll into thin slices, then fold and bake with charcoal fire. The entrance is crisp and sweet.