What are the famous snacks in Songxi? I want something that is not available anywhere else.

Pancakes are spring rolls. After you wake up, spread them on the hot pot with your hands. When cooked, the pancake is rolled with bean sprouts, shredded pork, shredded bamboo shoots and shredded mushrooms. Roll. There are also fried rolls, which are crispy and have no flavor. Small horn is a famous food unique to Songxi. Its ingredients need a catty of white fertilizer, half a catty of refined powder, 3.752 liang of sugar and three duck eggs. The practice is to chop the white meat into pulp with a double knife, and then mix the flour, sugar and pulp evenly. Then the duck eggs are branded as thin as spring cakes. Finally, put the minced meat into a jar made of egg skin and steam it one by one in a steamer with gauze at the bottom to become a golden dish with good color and fragrance. When eating, it is cut into small pieces, which is not only a famous point suitable for all ages on weekdays, but also the top grade of the banquet. "Small trumpet", formerly known as "Qie", as the name implies, means to cut Qin Gui, a traitor in the Northern Song Dynasty, into pieces and eat him into dregs. This is obviously to commemorate the famous Yue Fei, just like the fried juniper (fried fritters) everywhere. It can be seen that the appearance of Songxi Xiaojiao has a history of at least eight or nine hundred years. In addition, there are red beans and small horns. Boil red beans into paste, add glutinous rice flour or flour and brown sugar, make strips, wrap a layer of sweet potato powder outside, and steam. Every Mid-Autumn Festival, every family makes such a small horn. The same is true of sweet potato horns, except that sweet potatoes are the main ingredients, and the old people who died as the "first seven" used this horn to make food. Stir-fry the flour and sugar evenly, put the oil after cooking, some knead into balls, some are in bulk in glass bottles, and you can eat wonton at any time. Locals call it "flat food". Use lean meat paste, add dried pork and lard residue, mix well to make stuffing, wrap it with thin dough, and cook until smooth and fragrant. If you use winter bamboo shoots, cabbage, fungus, mushrooms, diced meat, onions, garlic and other seasonings to fry, it tastes delicious. There are two kinds of steamed buns: sweet and salty. Sweet ones are stuffed with meat and sesame seeds, and salty ones are stuffed with meat, bamboo shoots, onions and garlic. Steamed bread is made by mixing brown sugar and glutinous rice, padding with banana leaves, adding dough to make skin and steaming. The big one is two kilograms, and three or five people can't finish it. One steamer can only steam three. Monmaru somehow chose this name. Stir the stone powder, sugar and lard, knead them into eye-sized balls, and steam them to serve. It's sweet and greasy, and it's also a snack for family dinner. Social Cake Ai Guo's seven-layer cake is fried with steamed bread. The steamed buns are wrapped with the above-mentioned rice frozen fruits, such as pickles and shredded radish, and kneaded into flat round fruits for steaming cooked food. It was sold at a stall in the overseas Chinese market in the 1980s. Soak glutinous rice, steam it, heat it, put it in a stone mortar, pound it repeatedly with a wooden pestle to make it sticky, squeeze it and scrape it into small balls, dip it in bean powder, sesame seeds and sugar and stir fry. Or boil lard with white sugar and mix it with jiaozi, which is sweet and pleasant. Stir-fried rice noodles with water cake are mixed with white sugar and sesame seeds, drenched with water, compacted with a wooden frame, cut into squares and wrapped in red paper. Light cake dough is wrapped with chopped green onion, leek and minced meat, pressed into small cakes and baked on the inner wall of a charcoal stove. Crispy and delicious. The taro cake is soaked in glutinous rice, ground and drained, mixed with shredded taro, steamed, sliced and eaten or fried. The practice of Korean meat is to cut the fat into strips, the size of fingers, dip in the batter, fry them one by one in the oil pan, scoop them up, pour them into white sugar and roll them up. Korean meat is delicious, crisp and sweet. There are many bad dishes in rural families in Songxi County. Put ginger, bamboo shoots, garlic stalks, taro, sword beans and mustard stalks in the altar, and add red grain to hot food instead of bad grain, which has a unique flavor. When every guest comes, they will cook tea, stir-fry peanuts, stir-fry soybeans, and take out all kinds of rotten Lai Sai to entertain the guests. Seasonal soybean milk After August every year, tofu shops will sell tofu that cannot be sold that day as seasonal soybean milk. The method is to cut tofu into four small pieces, add some red powder, red wine and double-baked wine (that is, white water wine) to ferment for a day or two, smell some musty smell, and then add pepper and pepper to sell. Zizyphus jujuba paste Pick up wild Zizyphus jujuba, cook it, peel it, put it in a bowl, stir it with chopsticks, remove the core, and then dry it on the board. Taste sweet and sour, food appetizing. Ziziphus jujuba peel can also be dried and steamed with some seasonings, which is also a delicious snack for children. Glutinous rice sugar is dried with glutinous rice, fried into flowers in a pot, shelled, added with sugar oil and brown sugar, mixed with some water to dissolve, then poured into a pot, sesame seeds removed, stirred evenly, kneaded into a cylinder and a circle, and cut when eating. Slice glutinous rice and sweet potato, dry in the sun, fry in oil, or sand fry, and eat when cooked. In the twelfth lunar month, beans (also called green beans) are soaked in rice swill and dried in the shade for three days. Stir-fry with a kind of white mud, add sugar oil, brown sugar or sugar, then add beans and mix well. Serve. Tofu balls are made by mashing tofu, stuffing with diced lean meat (diced lean meat is better than oil), kneading into balls the size of longan, flowing into stone powder to make the whole surface stick with a layer of stone powder, and then cooking in pig's foot soup or bone soup. Delicious, deeply loved by the elderly and children, it is a unique beauty of our county. Cocoon in soup is a sweet food in summer. Grinding 70% glutinous rice and 30% early rice into powder, and then adding water until jiaozi can be made. Then, sugar and sesame seeds are used as stuffing and wrapped into cocoons or olives. Boiled water, sugar water as soup, add a few drops of sesame oil, each bowl is twenty or twenty, exquisite and elegant. Eating a bowl at night in summer will make you feel very comfortable and refreshed.