Pinghu city gourmet

Pinghu city cuisine includes Pinghu rotten eggs, anchovies first, fried eel shreds, ruler cakes, pickle cakes and Lamian Noodles crabs.

1, Pinghu villain: made of high-quality glutinous rice and distiller's grains, the eggshell falls off without breaking the film, resembling a football, full of wine, soft and refreshing.

2. Anchovies first: made of marine fish with more than a dozen seasonings, with golden color, fresh and tender meat, crispy and delicious, and a long aftertaste.

3. Fried shredded eel: Stir-fry raw eel, sprinkle with garlic and pepper, and cook with chicken soup with two or two fine noodles, which is full of fragrance.

4, ruler cake: Pinghu people want to eat ruler cake in the New Year, indicating that their career is booming. There is also a folk saying: the size of the ruler cake is equivalent to the size of the official seal of the magistrate, indicating that it is promoted step by step.

5, sauerkraut crisp collapse: In Pinghu rural areas, pickles and bamboo shoots will be made into round balls, also known as sauerkraut crisp collapse. The ball out of the pot is smooth and shiny, and a mouthful of pickled bamboo shoots is slightly sour, which is a delicious food in rural areas in spring and summer.

6. Crab dragging: Choose fresh and tender blue crabs with more crab yellow as the main material, and cook the batter with crabs. The thick juice of turmeric is wrapped in an orange crab shell.