Foshan delicacies are as follows:

1. Jun'an steamed pig. This traditional famous dish originates from Jun'an Town, Shunde, Foshan. Jun'an steamed pig must be served at local wedding banquets. Its biggest feature is steamed whole pig, which is a festive Italian dish.

2. Braised pig’s trotters. Also called Foshan Tied Hoof, one is made from the whole pig's trotters, and the other is made by deboning the pig's trotters first, then using the skin of the pig's trotters to stack the meat and leg meat on top of each other, and then tying them with water and herbs to make them. The former has fewer production processes and is troublesome to eat; the latter has more production processes and makes the meat more delicious. The so-called "bringing" means boiling and soaking over slow fire. Because the pig's feet are tied tightly with water and plants to brew, it is called "tied hoof".

3. Daliang Pheasant Roll. Also known as Daliang meat roll, it is one of the classic dishes of Cantonese cuisine. It is similar to the pheasant roll contained in Yuan Mei's "Suiyuan Food List" of the Qing Dynasty. It is wrapped with fat meat and rolled into long strips, steamed, and then cut into pieces and fried until golden. Made of yellow. Daliang meat tastes sweet, crispy, and has a delicious burnt aroma. It is suitable to accompany wine and tea.

4. Jiujiang Yusheng. Foshan's Jiujiang and Shunde are very famous for their yusheng, among which Jiujiang's scooped yusheng is the most famous. "Sweet and snow-white, as thin as cicadas, it's like ice melting into your mouth. People fall in love with the freshness of the water, and they salivate at the sight of yusheng." It can be seen that the yusheng, which is sweet and smooth in the mouth, makes you want to stop eating it.

5. Fengcheng Fish Skin Corner. It is a specialty of Shunde, Foshan. Its shape is smaller than dumplings, not dumplings, but better than dumplings. The outer skin of the fish skin angle is made of fish meat and wrapped with fish and shrimp fillings. It is characterized by being white and tender, smooth and refreshing, and will not rot after being cooked for a long time. It tastes elastic and delicious, with a strong umami flavor, and is suitable for dry steaming and frying_ , boil soup.

6. Double skin milk. This well-known Cantonese dessert originated in Daliang Town, Shunde, Foshan, and has a history of more than 100 years. It is also known as "Daliang Double Skin Milk". Double skin milk is made from local buffalo milk. It is white, tender and smooth in color, has a rich milky aroma, and is sweet but not greasy. According to different personal preferences, it is divided into many varieties such as original double-skinned milk, red bean double-skinned milk, lotus-seed double-skinned milk, double-skinned milk and eggs. It can be eaten hot or cold. Regular consumption can help digestion, nourish the stomach and beautify the skin.