With a history of over 200 years, this dish gets its name from an extraordinarily large cutting knife — 3 chi long and 5 cun wide, shaped like a hay cutter. The dough is first rolled into a wide sheet over 1 chi across, folded into more than ten layers, then cut into noodles of varying widths with the giant knife. Served with savory toppings and side dishes, it features a pleasant hot and sour taste.

The cooking process is quite elaborate. The beef is marinated first, then boiled in a large pot together with star anise, cloves, dahurian angelica, ginger, garlic, chili peppers and other seasonings. The finished dish has a bright color, rich sauce aroma, moderate saltiness and tender, delicious meat.

Each twist is about one chi long, with a glossy persimmon-red hue and distinct edges. Crispy, golden and sweet, it stays moist even after long storage. This tasty snack is popular among people of all ages.

It is brewed with eggs and rice wine lees following strict ingredient standards and exquisite craftsmanship. The egg yolk turns into a fine reddish-yellow paste with no hard core, blending the aromas of egg, fat and rice wine for a one-of-a-kind flavor.

Made in a traditional primitive way, the dough is baked on heated pebbles. Golden brown in color, the pancake is concave in the center and raised around the edges. Varying thickness creates distinct layers and diverse tastes. Crisp outside and soft inside, it is savory, flavorful and easy to preserve for a long time.

A uniquely shaped flour pastry. Its surface is covered with bubbly crusts, presenting a bright reddish look resembling a Buddha's hand. Crisp on the outside and soft on the inside, it is chewy but not sticky, fragrant yet not greasy.

A traditional snack from Lingbao. It is mainly steamed with glutinous rice (traditionally Wuxi glutinous rice) and jujubes (Lingbao hairy jujubes are the best choice). Moderately soft and firm, the cake tastes sweet, glutinous and full-bodied.

Flat and round in shape with swirling layered patterns, it has a golden glossy surface, and each layer is as thin as paper. Crisp exterior and tender interior release an inviting rich aroma.