1.         Chicken broth

It is a kind of common soup (a little thicker than regular soup) in local banquets, a dish that is most welcomed as it is served as the first dish.

Ingredients: fresh naturally-raised chicken breast, fried crispy skin, eggs, a small amount of lean meat, starch, edible oil, salt, gourmet powder, black pepper powder, chopped green onion and coriander.

Feature: delicious, smooth and tender.

2.         Boiled chicken smeared with oil

Ingredients: A capon more than 1 year’s old. The cooking method is simple and there is no need to introduce. 

Feature: It takes exquisite effort to make the chicken tender, with bones a little red from the blood, and the color bright.

3.         Stewed duck with mushroom

Ingredients: mushrooms and a 3-jin (1,500 grams) local duck that is pickled, dried, soaked in sugar, fried and steamed.

Feature: It looks eye-catching, and is agreeably sweet and smooth.

4.         Honey-stewed barbecued pork

Hog shoulder with a little fat is chosen to be pickled with special ingredients over 5 hours, then fried and roasted.

Feature: flaky, tasty, full-bodied, fat but not greasy

5.         Braised pork

Streaky pork is cut along lines into 20-centimeter dices, steamed to 40% of maturity, drained, pierced, soaked in rice vinegar, fried with peanut oil to 80% of maturity, drained, and sliced. Put the slices into a bowl, with the skin below, and pickle them in the specially-made brine for over three hours, steamed for two hours, then put the slices upside down into a plate. Taro is not used in this dish because, as the cook says, it will absorb most of the brine, leaving the pork not soaked by the brine. Taro was used previously because of a lack of material, thus saving money.