Weining buckwheat crisp is made of buckwheat flour as the main raw material, with white sugar, brown sugar, lard, vegetable oil and other ingredients. The main varieties are sugar, sand washing, rose, fire elbow, crystal, jujube paste and so on. The annual output is about 654.38+10,000 kilograms, which is exported both inside and outside the province and is an exclusive domestic specialty. Buckwheat crisp is also called "golden crisp" because of its golden color. Legend has it that Shexiang, the wife of Ai Cui, a Yi toast in Shuixi, added brown sugar, lard, eggs and spices to buckwheat noodles in Wusa (now Weining and Hezhang areas) to make "Jiulong Changshou" shortcake as a tribute to Zhu Yuanzhang. Zhu Yuanzhang was amazed after tasting it and called it "the treasure of the South China". Weining buckwheat crisp tastes fragrant, and the entrance is crisp and easy to melt. It can not only satisfy hunger, but also has the health care function of cooling and relieving fever. Anyone who has tasted Weining buckwheat crisp is full of praise for its crispness and delicious taste.