1, Guanyinjing salted duck: After a hundred years of tempering, it has excellent technology and excellent quality, and is famous for its excellent color, fragrance, taste and shape.
2. Sugar cake: There is a raised flying saucer in the middle, which is crispy and slightly sweet. You can also take a bite from the side and eat it with cold dishes and cold noodles.
3. Jade braised pork: wash your hair and cut it into cubes, boil it with sugar and water into slurry, monosodium glutamate salt garlic and yellow wine, star anise ginger onion and spicy king. When the meat is cooked, it is full of flavor and the heat is suitable for a long time. A jade braised pork is out of the pot.
4. Bashan native pig incense pot: Select local pig tails, pig feet, pig mouths and pig ears, wash the flying water, take white kidney beans and lotus roots as auxiliary materials, pickle and cut into pieces, and set the plate. Pork is very fragrant and moderately spicy.
5. Nanjiang antelope soup: made by local antelopes. The soup is milky white, fresh but not tender, tender but not tender, and has a unique flavor. It is a famous dish that Nanjiang people are proud of.
6. Nuoshui tribute fish: stew fish with Chili, dried Chili, pickles, salt, bacon and fish to entertain the caravan.
7. Down's braised duck: selected local free-range ducks, carefully marinated with old brine, and secret spices have been circulated for nearly a hundred years. The skin is tender but not greasy, and the meat is thin but not firewood, which is suitable for all ages.