There are several kinds of traditional snacks, which are also famous: First, Jinbang Milk, a kind of salty cheese with white round slices, was founded in the Ming Dynasty, which is slightly salty and sweet, and has the effect of reducing fire with porridge; The second kind is Daliang double skin milk, which first appeared in the Qing Dynasty. It is a sweet stewed buffalo milk, and the bowl surface is covered with a film formed when fresh milk is cooked. It tastes sweet, smooth and rich in frankincense. Third, the bombing of Daliang is a food made by frying flour with lard, south milk, sugar and other ingredients. It was first made in the Qing Dynasty and looks like a golden butterfly. In the past, Cantonese called butterfly bombing, hence the name; The fourth kind is Fengcheng fish skin horn, which was first made in Qing Dynasty. Scrape fresh shad meat, add refined powder, and roll it thin to make skin. Fresh pines, shrimps and leeks are used as stuffing, and packaged into a small and exquisite jiaozi shape, which is suitable for soup and dry steaming. The fifth kind is Lunjiao cake, which was first made in the Ming Dynasty. The cake is white and crystal clear, soft, smooth and elastic, and tastes sweet and cold. The sixth kind is Longjiang fried dumpling, which was first made in Ming Dynasty. It is a spherical fried New Year's Eve food with glutinous rice flour mixed with rice flour as the skin and popcorn, fried peanuts and syrup as the stuffing.