Stinky tofu: generally in the alleys of the deep-fried stalls are sold; characterized by the smell of smell fragrant crispy, indicating that the stinky food is not inferior to the aroma of the food; stinky tofu is generally made of soybeans and stink material (usually with the moldy juice of the vegetables) ground
Moldy dried vegetables: generally featured in the hotels, restaurants and farms can eat; characterized by the mold is dry, unique taste, and different ingredients to make dishes is even more innovative; authentic moldy vegetables are varied in color and taste, the authenticity of the color is endless. ; characterized by the mold that is dry unique taste with different ingredients to make the dishes are more novel, indicating that the color of this product is ever-changing taste endless; authentic moldy vegetables are pickled with dried rape, but now the moldy dried vegetables are also used mustard, radish, bok choy, etc., dried and pickled or cured sun-dried
Fennel beans: general souvenir stores, teahouses can eat, of course, the ancestors went to the dead can also be said to eat (
Fennel bean: general souvenir stores, teahouses can eat, of course, the ancestors to eat (
The meaning is to forget the ancestors of the past, but also can be said to eat the past. Meaning is not to forget the ancestors of the nurturing, teaching and contribution and inspire future generations to strive for excellence, but do not rush); characterized by beans green and yellow, soft and chewy, fragrant smell, taste sweet, eat in a hurry is tasteless to illustrate the color and aroma of the pure Pu actually unique, but in the event of a and but futile; generally the beans with a variety of spices pickled, and then dried or sun-dried
Molded beetroot rods: general characteristics of the hotel, restaurant, farms can eat;
Molded beetroot rods: general specialty hotels, restaurants, and farms can eat;
Molded beetroots: general specialty hotels, restaurants, and farms can eat.
Moldy Vegetable Sticks: generally available in specialty hotels, restaurants, and farms; characterized by a moldy, sweet, easy-to-chew flavor; it is said that no moldy product; indicating that the moldiness of this product requires a high degree of mildew, more moldy, more rotten taste will be deeper; the general use of materials is the old vegetable stalks will be put into the brine soaked until the rotting of the deterioration
Yellow Wine: can be eaten everywhere; characterized by a golden color, a distinctive taste (I do not drink alcohol and I am not very clear on the sense of taste, but I know it is different); the practice is actually the same as the farmers to make the wine.