1, Xishi tofu: choose through the tender white tofu cut into small pieces, supplemented by enoki mushrooms, fungus, minced meat, mushrooms, as well as bamboo shoots, garlic and wine sauce, respectively, stir-fried, and then braised in chicken broth, and then with the kudzu powder spoon and become a dish wide juice thick, smooth and tender, color and luster of the color, aroma and taste are excellent.
2, dried vegetables buckle meat: selection of local high-quality dried vegetables, with lean pork, according to Su Dongpo "slow fire, less water" "firewood fomentation smoke flame is not" method of cooking, mellow flavor, distinctive flavor.
3, Xishi reunion cake: pure fine flour or buckwheat flour for the skin, with mountainous native crispy radish, green onion, pepper and fresh pork mixed and stuffed, handmade into a flat round cake, the taste of the crisp and not greasy, spicy and not heavy, and fragrant and fresh, by the local people's favorite
4, Zhuji Sanxiu: Steamed Sanxiu thick, layered, the egg skin wrapped in fresh meat, although called "Sanxiu", the meat, the egg skin, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat, the meat. Meat, although called "three fresh" but the ingredients are not only three kinds, there are handmade egg rolls, meatballs, hair system of meat skin, and river shrimp, quail eggs and pig heart pig tongue.
5. Rice Cake Dori: Steamed rice flour is kneaded into rice cake slices and wrapped in freshly baked scallion pancakes, which are soft and sticky on the outside and crispy on the inside.
6, Lingbei Salt-baked Chicken: Legend has it that there has been a history of 1,600 years, salt-baked chicken has a unique method of production, attractive flavor, and the whole chicken is golden in color, which not only maintains the tenderness of the chicken meat, but also makes its skin crispy and tender, with a long lasting aftertaste.