Thin bamboo shoots are delicious, tender and crisp, rich in protein, amino acids, fat, sugar, calcium, phosphorus, iron, carotene and vitamins B 1, B2, C, and the thin bamboo shoots are superior in protein. Lysine, tryptophan, threonine and phenylalanine, as well as glutamic acid, which plays an important role in protein metabolism, and cystine, which maintains protein configuration, all have certain contents. The brand series of "Guangya" and "Aijiexin" produced by Lean have been exported to Japan, Singapore, Europe and America.

Thin-flowered pig was once listed as a famous local pig breed in Jiangxi Province because of its tender, sweet and delicious meat. Later, with the large-scale breeding of pigs, Le 'anhua pigs with small size and slow growth were gradually abandoned by the market and even endangered. Nowadays, with the improvement of people's quality of life, the delicacy of lean pork has evoked people's memories, and this local specialty has begun to "come back to life".

Clenbuterol donkey meat is an authentic ancestral dish, which was created by Cui's ancestors (now living in the eleventh village of Guangrao Town) and began in the Qing Dynasty. In the 12th year of Tongzhi (1873), Cui Wuju, the county seat, recommended the Ministry of War for the exclusive use of Beijing Imperial Chef, which enjoyed a long-standing reputation.

Rice flour meat is also called steamed meat. First, cut the pork belly with skin into 4-5 cm long and 5-6 mm wide. If it is too oily, you can add steak or lean meat, then pour soy sauce, salt, cooking wine, monosodium glutamate or chicken essence into the container (these seasonings depend on the amount of meat), or you can add seasonings according to your own taste. After the marinade is mixed, put the cut meat into a container and marinate for 1-2 hours, then add rice flour and mix well. Some people add fresh peas or vegetable leaves to add flavor when the steamed meat is almost cooked. Rice flour meat wrapped in straw leaves is delicious and fragrant. In southern Hunan, especially Yao nationality, rice noodles and meat are one of the main dishes used to entertain guests.

Le 'an moldy fish, also known as the "champion fish", is said to be named after Emperor Gaozong of the Southern Song Dynasty and belongs to the local flavor food of Le 'an. Its production is mostly carried out in winter, and it can be produced all year round with refrigeration equipment. Grass carp is commonly used, and bighead carp and carp are also useful. Its preparation method is as follows: cut off the belly viscera of fish (some even cut off the head), hang upside down to dry, then cut into pieces, add salt and mix well, mix with Chili powder after two or three days, put them in clean bottles one by one, add a little cooked vegetable oil and seal (which can be stored in winter and spring). After 0/5 to 20 days, it can be taken out and fried or steamed as needed. Roasting: fry the cooked moldy fish in vegetable oil, add a little water, onion or garlic, distiller's yeast and monosodium glutamate, and mix well until boiling. Serve. Steaming: put the moldy fish pieces into a bowl, add onion or garlic flower, monosodium glutamate and a little sesame oil, and steam them until cooked.