Yangcun rice wine, also known as Taiping water wine, has a very strong local flavor and excellent taste, which is well known and familiar by the market. Smart Taiping people use their own high-quality glutinous rice and clear and transparent mountain spring water or well water to brew mellow and delicious water wine with unique Taiping flavor. Taiping Shuijiu is fragrant, sweet and charming, with moderate alcohol content, generally around 20 degrees. Both hot and cold drinks are suitable. Taiping water wine is different from others, and its main feature is that the original wine is put into a special jar, sealed, baked and boiled. Therefore, it is mellow and smooth, and it can't be drunk. It is a nutritious alcoholic beverage. According to scientific analysis, the nutritional value of water wine is the king of wine. Moderate drinking water and alcohol can dredge collaterals and promote blood circulation, refresh the mind and be beneficial to health and longevity. Therefore, Taiping Shuijiu has a long history and enjoys a high reputation both inside and outside Taiping. Since ancient times, the unique Taiping Shuijiu is a popular wine that Taiping people can cook and everyone can drink. On holidays, weddings and busy farming seasons, every household will brew their favorite water wine, and happy events will also add fun by guessing boxing. It's very lively, and everyone will be flushed and happy.

If Taiping water wine is brewed in winter, it can be stored for a long time if the winter solstice water is sealed, boiled and put into a big jar. This is called old wine. It is the main diet wine of Taiping people. Homemade, bought on the street, relatives and friends in the market always drink a few cups of Taiping water wine and think with expressions. Now Taiping Shuijiu has been introduced to longnan county, Li Anping and Heping in Guangdong. If we can study anti-corrosion and anti-change, Taiping Shuijiu will enter the domestic and even international markets with its unique flavor and release its fragrance alone in distant places. Yangcun pearl soup, also known as fisheye soup, is not easy to make. Firstly, wash potato flour into dough with boiling water; Secondly, put the dough in a round bottom pot and spread it out (don't burn it). Gently press the dough clockwise on the pot, and keep rotating, so that the dough is slowly decomposed into pearl-like particles, which is called "pearl rice". Then, the uniform pearl rice is filtered by a rice sieve. Next, it's time to cook. Put a spoonful of water in the pot first. After the water boils, sprinkle pearl rice into the pot step by step. When all pearl rice floats on the water, scoop it up with a colander, boil a pot of boiling water again, put it in pearl rice, and add seasonings such as oil, salt, water chestnut and onion, and the pearl soup will be cooked. The boiled pearl soup is steaming and fragrant. Take a bite, your stomach will feel better and your brain will clear up.