2. Jinyun soil noodles: also known as double-sided and soggy eggs, it is a traditional food of Han nationality in Jinyun County, Lishui City, Zhejiang Province. You can mix it, fry it, and make soup. Because it is slender, flexible and soft, it has become a traditional dish for Jinyun folk festivals and hospitality.
3. McDull Rice: It is a local specialty snack in Songyang. After Tomb-Sweeping Day, local McDull in Songyang will be listed one after another. Farmers will choose fresh maidou grain, fine glutinous rice and various specialties to make maidou rice, which is delicious and delicious.
4. Knocking on the broth: Jinyun is inseparable from this dish, whether it is a wedding banquet in urban and rural areas or a holiday, relatives and friends.
5. Longquan Mushroom: Longquan in Lishui, Zhejiang Province is one of the birthplaces of mushrooms in the world, with superior natural conditions. The produced Lentinus edodes and substitute Lentinus edodes have excellent texture, round mushroom shape, pure color, strong aroma and delicious taste.
6, green tofu: It is a kind of green tofu, although it is called tofu, pure as jade, crystal clear, but the taste is completely different from tofu.
7. Tofu Niang: It is the bean paste just ground by soybeans. Many places in Lishui have the habit of eating tofu niang. Let tofu Niang stew slowly in a pot. Add seasoning according to personal preference after cooking. It tastes very good.
8. Soak lean meat: Lishui people say that it is not the bubble of tea, it is fried. Therefore, if the soaked lean meat is called by foreigners, it should be called fried lean meat strips. This dish is characterized by crispy outside and fresh inside.
9. Yolk Crab: It is a traditional dish in Zhejiang. The crab meat is tender, golden in color, delicate in yolk, salty and delicious.
10, Cod in Chicken Juice: It is a traditional dish of Lishui Han nationality, with yellow color, fresh and tender fish, sour and spicy taste and endless aftertaste.
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12, pickles hot pot: Lishui is located in the mountainous area. Hot pots in mountainous areas are mainly pickles, Chinese cabbage, radish, pumpkin, towel gourd, taro, bamboo shoots, ferns, wild mushrooms and bitter vegetables, and most of them are homemade pickles.
13, Misgurnus hotpot: Misgurnus anguillicaudatus is known as "ginseng in water". The loach hot pot cooked by the local loach in Chafeng, Chatian Town, Longquan has no muddy smell, and it is "fragrant but not greasy, spicy but not hot".