I'll tell you my personal opinion.
Liyang has existed in China since the pre-Qin era and has been a famous historical and cultural city for more than 2,000 years since then. In addition to its rich history, Liyang's cuisine is also very unique, which is represented by six kinds of dishes known as "three kings" and "three blacks".
The three whites refer to fish head in casserole, white celery and white tea, while the three blacks refer to wild goose mushrooms (xùn), oolong rice and liver.
Nature's Gifts: Fish Head in Casserole, White Tea and Yan Lai Mushroom (xùn)
Liyang is blessed with a scenic lake, Tianmu Lake, which belongs to the remnants of Tianmu Mountain. The excellent natural environment has produced delicious ingredients, which, after processing, are two of the six specialties: fish head in Tianmu Lake casserole and Tianmu Lake white tea.
Tianmu Lake has a total area of nearly 18 square kilometers, of which the water surface is 7.25 square kilometers, a vast area of water for large-scale natural fish farming provides the conditions, coupled with the water quality of Tianmu Lake year-round in the second category, between the three types of natural fish living in which the meat is tender. And the use of lake fish to make casserole fish head flavorful and memorable.
And the emergence of another specialty, Tianmu Lake white tea, is due to the local soil and climate conditions. In itself, the soil in the south is favorable for the cultivation of tea trees, and the Tianmu Lake area is rich in soil mineral nutrients and has been producing tea since ancient times. Since the beginning of the 1990s, white tea began to produce on a large scale in the region, Tianmu Lake white tea is higher quality than similar green tea, and has become a major feature of the region.
And the wild goose mushroom (xùn) among the three blacks, scientifically known as the pine milk mushroom, is a kind of wild mushroom growing in the south mountain area of Liyang. The growth of Yanlai Mushroom is related to the time of the year, so it is called "Yanlai Mushroom" in the fall, and also in the second month of the lunar calendar.
Yanlai mushrooms have a tender, flavorful texture and can be combined with other ingredients, such as tofu with yanlai mushrooms.
Other local delicacies: white celery, omiyage, and liver
White celery is a type of watercress, but it looks a lot like leeks, and tastes fresh and crispy, with a very good flavor, and has been honored as "the best of the seasonal vegetables in the south of the Yangtze River".
Wu rice was originally a folk festival food, since the Tang Dynasty has existed. Its production is the Wu rice tree leaves pounded, filtered juice, and after that, soak glutinous rice, dry and steam can be. Wu rice has a strong texture, black color has a refreshing flavor, very attractive.
In addition to the above two, there is also a local specialty, Za Liver. The production of small intestines wrapped in pork, pork liver, bamboo shoots and other food flavors, bundled up into the seasonings marinated in flavor over high heat.
Summary of the above is about Liyang cuisine "three white" and "three black" introduction, I hope to help you.