1, Tangxia braised goose, Tangxia braised goose is a traditional famous dish in Dongguan, which belongs to Cantonese cuisine. This dish is an out-and-out dish in Dongguan. First of all, the word "Lu" is an authentic Dongguan dialect, which foreigners don't understand. When they hear "braised goose", they think it is "red roasted goose", but in fact "braised goose" means cooking. Tangxia braised goose is a Dongguan dish with Hakka flavor. Cook the goose in the prepared soup, and the taste will all enter the goose meat after cooking. The bone marrow is almost the same as the boiled chicken. The meat is tender and there is blood in the bone marrow. It is very fresh and delicious.

2. Xiansha Fish Pill, Xiansha Fish Pill is a traditional dish in Dongguan, Guangdong Province, and it is an authentic Dongguan water town dish. In particular, the fish balls in Xiansha Village of Gao _ Town are the most famous, which are used for sand washing. The fish taken from the sand-washed fish balls must be fresh shad, and ducks and geese can't be kept in the fish pond to keep the taste of fish pure. And sand washing fish balls is one of the most time-consuming and laborious dishes in Dongguan.

3. Dongguan Chang 'an Potted Vegetables. Dongguan Chang 'an Potted Cuisine belongs to Cantonese cuisine, Cantonese cuisine and Cantonese cuisine. It has a long history, starting from Wusha Chen Wu in Chang 'an. In the Southern Song Dynasty, the imperial court retreated to Dongguan and Yashan, and residents along the way went to Wang Qin to entertain guests. The villagers commemorated Empress Chen in the name of Tianhou's birthday, and still kept the dietary custom of eating potted vegetables. Chang 'an Potted Cuisine usually consists of nine layers and ten layers, meaning "long" and "perfect". There are boiled chicken, roast duck, south milk pork, squid, eel, mushrooms, yuba, radish and pigskin.

4. Baisha Oil Duck Baisha Oil Duck, a local classic traditional dish in Dongguan, Guangdong Province, is also a specialty of Humen. Oil duck is preserved duck, which is called salted duck in northern China. According to legend, during the Ming and Qing Dynasties, a salt port was set up in Baisha, Humen, and many officers and men from Jiangsu and Zhejiang were good at raising ducks. They like the purity of the river here, raise ducks by the stream, and live in seclusion in Nan 'an, Jiangxi, which is rich in water and food, which provides them with conditions. Therefore, they combined the experience of raising ducks in Jiangsu and Zhejiang with the production skills in Nan 'an.

5. Daozhen Sanhe Banquet Daozhen Sanhe Banquet is one of the specialties of Dongguan. People catch insects, carp and sparrows, cook them and put them on a banquet to entertain guests, commonly known as the Three Rivers Banquet, which has a unique flavor. The authentic Three Rivers Banquet is the most famous. The most legendary Mi Chong in Sanhe is usually steamed with eggs, Xinhui dried tangerine peel and Zengcheng black beans. Then cool it a little and bake it in a bowl. Only in this way can it be the most fragrant and delicious.

6. Litchi Chai Roasted Chicken, one of the famous dishes in Dongguan, belongs to Guangdong Guangfu cuisine, and is as famous as Litchi Chai Roasted Goose. The roast chicken here is a bit like the roast goose in Dalingshan. It is also baked with litchi firewood. It is also baked in the oven. Cut the chicken belly open, add seasoning, and then bake it in the oven for 20 minutes to take out the roast chicken. The aroma can spread far away, and the roast chicken tastes more like it.