Liyang has existed in China since the pre-Qin period. It is a famous historical and cultural city with a history of more than 2,000 years. Besides a long history, Liyang's dishes are also very distinctive, among which six kinds of dishes, Huang San and Sanhei, are the representatives.

Among them, Sanbai refers to casserole fish head, white celery and white tea; Three blacks refer to wild mushrooms (xùn), black rice and liver.

Natural food: fish head in casserole, white tea and mushrooms.

There is a beautiful lake in Liyang-Tianmu Lake, which belongs to the remnant vein of Tianmu Mountain. The superior natural environment produces delicious ingredients, which are two of the six special dishes after processing: Tianmu Lake casserole fish head and Tianmu Lake white tea.

The total area of Tianmu Lake is nearly 18 square kilometers, including 7.25 square kilometers of water surface. The vast waters provide conditions for large-scale natural fish farming. In addition, the water quality of Tianmu Lake is between Class II and Class III all the year round, and the natural fish living in it are fresh and tender. Using lake fish as casserole fish head is delicious and memorable.

The emergence of another specialty, Tianmu Lake White Tea, benefited from the local soil and climate conditions. The soil in the south itself is conducive to the cultivation of tea trees, while the soil in Tianmu Lake area is rich in mineral nutrients and has produced tea since ancient times. Since the 1990s, white tea has been produced on a large scale in the local area, and the quality of white tea in Tianmu Lake is higher than that of similar green tea, which has become a major local feature.

Pleurotus ostreatus in "Three Blacks" is a wild fungus growing in Nanshan area of Liyang. The growth of wild mushrooms is related to seasons, so besides autumn, February in the lunar calendar is also called "wild mushrooms".

Wild mushrooms taste flexible and delicious, and can also be paired with other ingredients, such as roasted tofu with wild mushrooms.

Other local delicacies: white celery, black rice and fried liver.

White celery is a kind of cress, but it looks like leek. It tastes crisp and delicious. Known as "a must among seasonal vegetables in the south of the Yangtze River".

Black rice was originally a folk festival food, which has existed since the Tang Dynasty. It is made by mashing Vaccinium bracteatum leaves, filtering juice, soaking glutinous rice, air drying and cooking. Black rice is rich in taste, dark in color and fragrant, which is very attractive.

In addition to the above two kinds, there are also local specialties. When making, the pork belly, pork liver, dried bamboo shoots and other edible essences are wrapped in the pig's small intestine, tied and marinated with seasoning.

To sum up, it is about the introduction of Liyang cuisine "three whites" and "three blacks", hoping to help you.