Liyang Local Dishes

Liyang Local Dishes

　　Liyang rural home-style dishes refer to the everyday cooking of farm households. The word "local" (土) exudes a simple and unpretentious charm. Over a hundred signature hometown dishes—such as stir-fried tofu dregs, potatoes cooked with old greens, braised pork liver wrap, greens with radish, duck stewed with cabbage stems, divine eggs, and long-life chicken—emphasize the use, exploration, and deep processing of local ingredients, whether pickled, air-dried, chilled, brined, fermented in sauce, or preserved in liquor. A return to nature and simplicity. Take a large slice each of clean pork belly, pork liver, fried tofu, and rehydrated dried bamboo shoots, then tightly tie them together with a small section of pig’s small intestine. Add scallions, ginger, cooking wine, sugar, vinegar, soy sauce, MSG, and spices, bring to a boil over high heat, then simmer over medium heat for another hour until the sauce is reduced. This creates “Liyang Pork Liver Wrap.” It is a traditional New Year dish, so it is usually made in large batches all at once, cooked in a big basin, and then steamed in the rice cooker to reheat before serving to guests.

　　Although Liyang local dishes may not come from high-end origins, they are rich in distinctive local flavor, with bold tastes and hearty broths, making them a treasured part of Liyang’s folk culinary culture. Though not as famous as the Clay Pot Fish Head, they are deeply loved by the local people of Liyang and are increasingly praised by more and more visitors.