Xinzhou tile cake is named because it looks like a tile. Production began in the late Ming and early Qing dynasties. Wasu, about 10 cm long, 4 cm wide and 0.5 cm thick, is golden yellow inside and outside, and the watermark is "Xinzhou Wasu". It is crisp, sweet and fragrant, and it is one of the best stove foods. The color and taste remain unchanged for a long time, and regular consumption has the function of strengthening the stomach and strengthening the body. To make crisp tiles, refined flour, pure egg yolk, high-quality edible oil and fine sugar are used as raw materials. Flour mixing ingredients also have special requirements. When forming, it is supported by a mold, and then fried into a tile shape after taking out of the pot. In recent years, Xinzhou's famous tile crisp has been thoroughly remoulded and rated as the best food by the provincial commercial system.
2. Sorghum noodle fish
This is a daily food made of coarse grains by rural people in Xinzhou area. In recent years, some hotels and restaurants use folk customs to develop them into flavor foods to entertain domestic and foreign tourists. Sorghum noodle fish is made from ordinary sorghum by washing, cooking, bleaching, drying, grinding into flour, blending with boiling water and rubbing by hand. It is an artistic enjoyment to watch Xinzhou peasant women rub fish. The method is to put five pieces of pimples as big as garlic cloves at both ends of the noodle table, and then knead them with two palms, from far to near, and gradually get closer, so that the 10 fish under the table becomes longer from short to long, and becomes one. Crunchy fish generally have the thickness of sorghum rice, and when they are put together, the length is consistent and the thickness is uniform. After the sorghum fish is steamed, it is served with mutton or tomato soup, which is refreshing and delicious.
3. Wo Wo, your face.
Naked oats are one of the main food crops in Xinzhou area. Oil noodles have high nutritional value and contain a lot of calcium, phosphorus, iron and riboflavin. The method of making holes in the oat noodle is to add twice the amount of boiling water or cold water to the oat noodle, push one on the smooth surface with your palm and roll one with your forefinger, so that it becomes a tube like a cat's ear, slender as a leaf and yellowish in color. It's over, standing side by side in a cage like a hive. It smells delicious when cooked, and when eaten with mutton or mushroom soup, it makes people salivate, appetizing and memorable.