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龙门花甲采用泗洲龙门餐饮秘制酱料精心烹制而成，融入传统美食烹饪技法，结合祖国传统花甲烹制食谱，博采众长，成为泗洲龙门餐饮招牌风味系列。经典菜品有龙门花甲、龙门蛏子、龙门蟹脚、龙门香辣蟹、龙门皮皮虾等。

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中国人讲吃，不仅仅是一日三餐，解渴充饥，它往往蕴含着中国人认识事物、理解事物的折理，一个小孩子生下来，亲友要吃红蛋表示喜庆。"蛋"表示着生命的延续，"吃蛋"寄寓着中国人传宗接代的厚望。孩子周岁时要"吃"，十八岁时要"吃"，结婚时要"吃"，到了六十大寿，更要觥筹交错地庆贺一番。这种"吃"，表面上看是一种生理满足，但实际上"醉翁之意不在酒"，它借吃这种形式表达了一种丰富的心理内涵。吃的文化已经超越了"吃"本身，获得了更为深刻的社会意义。通过中西交流，我们的饮食文化又出现了新的时代特色。如于色、香、味、型外又讲究营养，就是一种时代进步。十大碗八大盘的做法得到了改革，这也是十分可喜的。但是，中华饮食文化在与世界各国文化碰撞中，应该有一个坚固的支点，这样它才能在博采众长的过程中得到完善和发展，保持不衰的生命力。我觉得，这个支点就是优秀传统文化特质，也就是中华饮食文化需要探索的基本内涵。因此，对于中华饮食文化基本内涵的考察，不仅有助于饮食文化理论的深化，而且对于中华饮食文化占据世界市场也有着深远的积极意义。我认为，中华饮食文化就其深层内涵来廛，可以概括成四个字:精、美、情、礼。这四个字，反映了饮食活动过程中饮食品质、审美体验、情感活动、社会功能等所包含的独特文化意蕴，也反映了饮食文化与中华优秀传统文化的密切联系。精，是对中华饮食文化的内在品质的概括。孔子说过:"食不厌精，脍不厌细"。这反映了先民对于饮食的很意识。当然，这可能仅仅局限于某些贵族阶层。但是，这种很意识作为一种文化精神，却越来越广泛、越来越深入地渗透、贯彻到整个饮食活动过程中。选料、烹调、配伍乃至饮食环境，都体现着一个"精"字。

Longmen flower armour is carefully cooked with the secret sauce of Sizhou Longmen restaurant. It integrates the traditional cooking techniques, combines the traditional Chinese flower armour cooking recipes, and is a brand flavor series of Sizhou Longmen restaurant. Classic dishes include Longmen flower beetle, Longmen razor, Longmen crab feet, Longmen spicy crab, Longmen skin shrimp, etc. Longmen Huajia stores across the country are well accepted by the market, and the taste is in line with the taste of the public, which is very good; Chinese people talk about eating, which is not only three meals a day, but also thirst and hunger. It often contains the Chinese people 's understanding of things. When a child is born, relatives and friends should eat red eggs to express their joy. "Egg" means the continuation of life, and "eating egg" means the great hope of Chinese people to inherit their families. Children should "eat" at the age of one year, at the age of eighteen, when they are married, and when they reach their 60th birthday, they should drink and celebrate. This kind of "eating", on the surface, is a kind of physiological satisfaction, but in fact, "the meaning of drunk is not wine", it expresses a rich psychological connotation by eating this form. The culture of eating has transcended "eating" itself and gained more profound social significance. Through the exchange between China and the west, our catering culture has emerged new characteristics of the times. Such as in color, fragrance, taste, type and pay attention to nutrition, is a kind of progress of the times. It is also very gratifying that the practice of "ten bowls and eight plates" has been reformed. However, the Chinese food culture should have a solid fulcrum in the collision with the cultures of other countries in the world, so that it can be improved and developed in the process of absorbing the advantages of others, and maintain its eternal vitality. I think this fulcrum is the outstanding traditional cultural characteristics, which is the basic connotation of Chinese food culture to explore. Therefore, the study of the basic connotation of Chinese food culture will not only help to deepen the theory of food culture, but also have a far-reaching positive significance for Chinese food culture to occupy the world market. In my opinion, Chinese food culture can be summed up in four words: refined, beautiful, emotional and polite. These four words reflect the unique cultural connotation of food quality, aesthetic experience, emotional activities and social functions in the process of food activities, and also reflect the close relationship between food culture and Chinese excellent traditional culture. Essence is the summary of the internal quality of Chinese food culture. Confucius once said, "you can't get tired of eating, you can't get tired of being careful.". This reflects the ancestors' awareness of food. Of course, this may be limited to certain aristocratic classes. However, as a kind of cultural spirit, this kind of awareness is more and more widely and deeply penetrated into and implemented into the whole process of eating activities. Material selection, cooking, compatibility and even food environment all embody the word "refined".

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