There are many varieties of fire in Weicheng. There are several types of noodle fires, such as chopping fires, dustpan fires, shuttle fires, etc. The more famous and distinctive ones are the Gangzitou fire and the fat roasting. The head of the pole is burned, because the surface used for burning is very hard and cannot be rubbed by hand, so it needs to be turned over with a wooden pole, hence the name. They are round in shape and large in size, about 250 grams each, thick on the sides and thin on the inside, with a bulge in the middle. Its characteristics are that it has a hard surface and is cooked thoroughly without any burnt spots. It tastes crispy and becomes more fragrant the more you chew it. Because the dough is hard and roasted over fire, it contains very little water. It can be eaten now and is easy to carry, making it suitable for traveling. Fat roasted cake is named after the special fat roasted cake. To bake the cake, use good lard, mix it with an appropriate amount of steamed flour, add an appropriate amount of peppercorns and cinnamon when the oil is melted, pick out the fried peppercorns and cinnamon after the oil has melted, and then mix it with the dough to make a flame. The fire-roasted skin is kneaded with sesame oil and dough is wrapped, put into the oven, and baked over a slow fire. It is characterized by crispy skin and fragrant but not greasy flesh. Jinmeng Braised Rabbit Head is a local snack in Mengyin and is very popular among eaters. This dish uses 3-4 month old meat

rabbit heads and more than 10 kinds of Mengshan pure natural Chinese medicinal materials, and is made through more than 10 processes. Its characteristics are spicy and salty taste, unique meat flavor, attractive color, and it has the effects of nourishing the skin, strengthening the brain and improving eyesight. There is a particular way to eat braised rabbit head: break the rabbit head apart first, eat the tongue first, then the gills, eat the black eye later, and finally dig out the rabbit brain. This product has a national registered trademark and is operated as a chain. The most representative traditional food in Shan County has a history of more than 200 years. The characteristics of Shanxian mutton soup are: bright and milky color; beautiful soup quality, rich in nutrients; neither smelly nor fishy, ??and extremely delicious. There are many varieties of mutton soup, each with its own characteristics. Smallpox (sheep brain) soup has the effect of strengthening the brain and improving eyesight, and is especially suitable for the elderly and people with neurasthenia; Koutiao soup has the ability to strengthen the body and replenish blood, and is most suitable for those recovering from illness. Eat it regularly; belly silk soup is fat but lean, milk dregs soup is crisp and sweet, there are also Ma Feng Wo soup, Sankong Qiao soup, mutton soup, etc., there are 72 kinds. Shanxian mutton soup is carefully made and is very particular about the use of meat, cooking, ingredients, processing, and utensils. The meat used is green goat meat such as "Chuijie" and "Mengyang" from both sides of the Dasha River in the southeast of Shan County.

The cooking method is: first add 50 kilograms of water into the pot, and when the pot starts to boil, add 30 kilograms of fresh meat, one pair each of haggis and bones, and cook over high heat (wood fire is better) ), push out the foam, then add the seasonings to the pot, and add an appropriate amount of green onions and ginger, and simmer for another 40 minutes. The main condiments include Angelica dahuricae, cinnamon, caoguo, tangerine peel, almonds, etc. They should be added to the pot in an appropriate proportion. If there is too much, the medicinal smell will be strong, and if there is too little, the fishy smell will not be removed. When eating, chop the cooked mutton and haggis in the soup pot and put them into a bowl, then add the mutton soup, add minced garlic and spicy oil.

Shanxian mutton soup has excellent color, aroma and flavor, and enjoys a high reputation in the country. Guests from all over the world enjoy tasting Shanxian mutton soup when they come to Shanxian. After the Battle of Huaihai, two generals, Liu Bocheng and Chen Yi, returned to Xibaipo to report on their work. They passed by Shanxian and praised Shanxian mutton soup. General Secretary Hu Yaobang, Chairman Qiao Shi, Chief of Staff Yang Dezhi and others inspected Shan County. They all tasted Shan County mutton soup and unanimously praised the delicious taste and unique flavor.