Dongguan cuisine is divided into mountainous countryside flavor dishes, water countryside flavor dishes, etc., each with representative dishes. For example, the hometown flavor in Zhangmutou Hakka salted chicken, Dalang fried rice, Qingxi thatched root soybean pit snail soup, etc., the water township flavors have Shatian lotus root pot keel soup, Hongmei taro dry clams, Humen honey roasted eel and so on. Dongguan's "harvest bugs, harvest carp feast", reputation has long been outside. Eat worms, inevitably called a little scared, in fact, the worms mixed in the egg boiled, the surface was golden yellow, the inner exudes a very strong aroma, rich in nutrients, it is worth a try. Segen is a traditional food for Dongguan people's birthday banquet, which symbolizes long life and many blessings and longevity. Dongguan's most famous roasted goose, of course, is not Houjie. Roasted goose, the most important thing is a pot of delicious broth, that has to use the whole chicken, large pieces of meat, large pieces of bone, plus many special herbs and spices boiled. When you eat, the powder in hot water into a bowl, then add a spoonful of broth, powder and then lay a layer of crispy skin and tender roasted goose, that would have been delicious soup dipped in the flavor of roasted goose, it is more delicious and enticing. Dongguan is located near the river and the sea, and is particularly rich in aquatic products, seafood is also one of the specialties. In addition to the famous crab, heavy shell crab, otter urine shrimp, grouper, etc., Dongguan is also famous for the production of kiwi shrimp. The most famous place to eat seafood is Xinwan Town in Humen. More than a dozen stalls lined up in the seaside, in which the ear to hear the waves, mouth seafood, really a kind of enjoyment. In Dongguan to eat all kinds of food from all over the world, is really an easy thing. Dongguan city has several famous food streets, these food streets have seafood restaurants, western restaurants, wine bar, congee city, tea restaurants, fast food restaurants, bakeries, juice stores, tea houses, Hakka restaurants, sugar water store, etc., everything, each with its own characteristics. During the Spring Festival, if you are too lazy to cook, then it is a good choice to go to these specialty restaurants to taste the craftsmanship of the restaurant chefs and change your taste. Hunan cuisine: in the rich and colorful Chinese cuisine, Hunan cuisine with its unique style and unique, eye-catching, it uses a wide range of materials, cut with fine, well-cooked, many varieties, which is characterized by heavy oil and color, the main flavor is prominent, not only pay attention to the connotation of the essence of the moment, but also pay attention to the appearance of the beautiful, is the color, aroma, taste, shape, ware, get a harmonious unity, Hunan cuisine taste different kinds of, especially hot and sour, spicy, spicy, spicy, fragrant, thick fresh, with thick local style of Hunan. It has a strong Hunan local flavor. Huaiyang Cuisine: Huaiyang Cuisine is strict in choosing ingredients, fresh and alive, with prominent main ingredients, fine knife work, emphasis on soup mixing, original juice and flavor, and moderate salty and light tastes, which are suitable for both the north and the south. Huaiyang fine point, the shape of the elves, a variety of exquisite production, rich in change, fresh flavor, four seasons favorable. Sichuan cuisine: Sichuan cuisine flavor including Chongqing, Chengdu and Leshan, Zigong and other local cuisine characteristics. The main feature lies in the variety of flavors. Chili, pepper, peppercorns, bean paste and other major condiments, different ratios, out of the spicy, hot and sour, pepper, sesame sauce, garlic, mustard, red oil, sweet and sour, fish, strange taste and other flavors, all thick and mellow and thick, with a "one dish, one frame", "a hundred dishes, a hundred flavors It has a special flavor of "one dish, one style" and "a hundred dishes, a hundred flavors", and all kinds of dishes are popular. Among the most famous dishes are: dry-roasted rock carp, dry-roasted osmanthus fish, shredded pork with fish flavor, strange chicken, Kung Pao chicken, steamed beef, ma po tofu, maw maw hot pot, dry stirred shredded beef, husband and wife sliced lungs, lampshade beef, put tandan noodles, lai soup dumplings, dragon hand and so on. In short, as long as the person who has the heart, the Spring Festival in Dongguan will let you linger in the various food halls between the feast and not think of home.