Shiqi roast suckling pigeon

Shiqi roast suckling pigeon is a big hit with not only locals but also visitors. The pigeon used for Shiqi roast pigeon is strong and big with tender meat and thick brisket, which contributes greatly to the deliciousness. About 20 or 25 days after it hatches, the baby pigeon can grow to be around 500 grams, when it is the best time to cook the pigeon. There are various cooking methods, such as simmering, deep-frying or stir-frying, but roasting is the most renowned and accepted way.

Dongsheng crisp grass carp

Dongsheng crisp grass carp is one of the specialties of Dongsheng town. The special feeding way of grass carp in Dongsheng contributes to the unparalleled crispness of its flesh, especially the fish maw. Due to the elasticity of meat texture, Dongsheng grass carp can be cooked in many ways, such as stir-fried fish slices, stir-fried fish ball, steamed fish rolls and stewed fish head.

Xiaolan deep-fried fish ball

Xiaolan deep-fried fish ball enjoys a high reputation not only for the chrysanthemum used as side dishes but also for the delicious Zhongshan-grown dace. The cooking way of deep-fried fish ball can be traced back to ancient time. The ball is made of fish meat that has been finely pulverized with different spices. After deep-fry, it often goes with edible chrysanthemum and raw cabbage leaves. If eaten with clam sauce, the fish ball will be more unique in taste.

Shenwan standing grain worm

Standing grain worm, rich in protein, is the famous Guangdong food. Standing grain worm can be cooked in many ways, such as simmering, stir-frying, or processing it as dried worm, sauce, pie, or soup in clay pot with lotus root and black-eyed pea. Among them, standing grain worm steaming and roasting in an earthen bowl with condiment and sauce is popular among the eaters. Though small in size, standing grain worm as a nutritious tonic brings great benefit for health.

Shaxi braised pork

This is such a popular specialty that almost all restaurants and families in Shaxi Town can cook. The key lies in the choice of pork. The pork can not be too fat or too lean, pork belly being the best. First cook the meat in boiled water, take it out to a specially-made chopping block, pat the skin side, and then put it into cold water to refine the fat. Braise it with condiment until the skin of the pork belly turns yellow and the lean meat becomes red. Take it out again to slice it into pieces. Put preserved vegetable between the slices or under the meat, and simmer it for about an hour. It is flavorful and agreeably fat. Those not fond of fat meat may find a surprise if they taste it. 

Shalan chicken in Sanjiao town

Shalan chicken is indigenous to Shaln Village of Sanjiao town, which is popular in restaurants across Guangdong, Hong Kong and Macau. Shalan chicken is strong and big, with tender meat and thick brisket. Cooking methods are various; boiling or steaming wrapped up by lotus leaves with lily flowers, fungus, and red dates for 20 minutes are most popular. If you dislike greasy food, a typical Cantonese dish of mixed vegetables in wax gourd tureen is a good choice.

Dried fishes, shrimps and sea whelks in Minzhong Town

Minzhong Town has a vast territory of river network teeming with various fishes. Most of the local people live on fishing and dry the excessive freshwater fishes. Dried fishes, shrimps and sea whelks are common dishes for local people. It is easily cooked by steaming dried fishes, shrimps and sea whelks with shallot and ginger, which tastes appetizing and tasty.

Hengmen crab

The peak season to taste crab starts from June to October every year. During that period, many visitors come to the seafood restaurants of Nanlang Town just for a taste of the delicious Hengmen crab. Hengmen crab packs a great deal of flavor in its small shell. It is eaten by carefully picking the meat out of the shell and legs. This food does not need any seasoning and tastes best when taken piping hot. The thick, creamy texture is sublime. Crab sauce with rice is the best match in taste. 

Sanxiang rice noodle

The history of Sanxiang rice noodle can be traced back to 200 years ago, but it is still popular with Guangdong people, especially people from Hong Kong and Macau. Cooking methods include simmered noodle with or without soup, and stir-fried noodle. Many ingredients can be added, such as sliced chicken, beef brisket, barbequed pork, abalone slices, or shark fin. Bean sprouts can make it more delicious. Almost widely billed as the best place for rice noodle, Daji Restaurant, so called King of Sanxiang rice noodle, draws a crowd for truly authentic flavor.