Pengzhou's delicacies include Jiuchi Banya, Juntun Guokui, Diyou jiaozi, Fresh Goose Intestine Hotpot, Tian Peng Spicy Douban, and a visit to Tangyuan.
1, Jiuchi salted duck: It was quite famous as early as the Ming Dynasty. It is a must-have dish for local guests and banquets. There are two kinds of salted duck and marinated duck, which are exquisite in workmanship.
2. Jun Tun Guo Kui: Also known as butter Melaleuca cake, it has a long history and is famous for its fragrance, crispness, crispness and tender slag.
3. Oil-dripping dumplings: Founded in the early 1980s, it was called red oil dumplings. It was named because it was filled with pork without any fresh vegetables and special red oil was dripped on the table.
4. Fresh Goose Intestine Hot Pot: Featuring raw goose intestines, supplemented by kidneys, tongues, claws, wings and hearts of geese and ducks, it is spicy, crispy and delicious, and suitable for all seasons.
5. Tian Peng Spicy Douban: It was built in Qianlong period and has a history of more than 200 years. Divided into spicy douban, golden hook douban, sesame douban and table douban. The sauce is rich, spicy and delicious, with a long aftertaste.
6. Visiting Tangyuan: It has a history of more than 100 years. Each bowl of Tangyuan has five flavors, which are sweet and delicious with different flavors.