Question: It's fun to go to Zhaoqing to eat snacks there! Answer: Zhaoqing has a lot of super delicious food! Apricot chicken and Hejiang fresh are all special foods, as well as authentic snacks such as sealed chestnut, sweet pumpkin, wild vegetables on the hillside and lotus root in Longtan. Zhaoqing's catering is mainly Cantonese cuisine, with a local flavor that combines North and South flavors, Chinese and Western flavors, dishes, snacks and snacks. The local characteristics mainly include: Xijiang seafood, Guangning bamboo shoot banquet, Dawan Maixi carp (pomfret), warm carp, Dinghu Shangsu, Zhaoqing steamed chicken, preserved apricot chicken, Sihui fresh Luo, Sihui oil tea chicken, Deqing bamboo tube powder and so on. Zhaoqing Xinghu's farm dishes and game are in Qixingyan Tourist Resort (Beiling Food Street). Friends who like seafood can go to Jiang Bin Road, Xijiang Road and Qianjin Road for high, medium and low consumption. Friends who eat western food in Zhaoqing Xinghu can go to Xinghu West Road to taste delicious steak and enjoy the unique beauty of Xinghu. Dinghu Shangsu is a famous dish unique to Qingyun Temple in Dinghu Mountain, Zhaoqing, which is full of color, fragrance, taste and shape. It was built in the early Ming Dynasty (1647- 1650). The brewing of Dinghu vegetables includes the following steps: firstly, select high-quality mushrooms, straw mushrooms, shiitake mushrooms (more than three mushrooms), tremella, auricularia auricula, tremella, shaer, osmanthus fragrans (more than 62%), Nostoc flagelliforme, dried bamboo shoots, dried shrimps, yuba, vermicelli, daylily and so on. Then soak in water, wash, stew one by one, and add. Crispy on Dinghu Lake is characterized by bright color, fragrance, sweetness, crispness, smoothness and sweetness. Fengkai apricot chicken is produced in the areas of apricot blossom and fishing waterlogging in Fengkai County, Zhaoqing City. In addition to its excellent variety, it is mainly because local farmers raise it under bamboo forests or pine trees on the mountain by the stream, and often feed it with weeds and insect ants, so it has three major characteristics: two thin, three yellow and two short, that is, the head is thin and the bones are thin; Yellow mouth, yellow hair and yellow feet; Short body and short neck. Apricot chicken has plump muscles and uniform fat distribution. Whether it is boiled or steamed, it is as tender, smooth, fresh and sweet, especially boiled. Apricot chicken is slaughtered and washed, soaked in boiling water at 90 degrees Celsius, so its skin is golden, shiny, fresh and sweet, refreshing and fragrant. The market price is about a catty in 20 yuan. Pomfret, produced in Maixi and Maitang of Dawan, Gaoyao, was famous all over the world during the Hongwu period of Ming Dynasty (1368- 1398). Maixi carp has a thin head, a small mouth, high shoulders, a round belly and a soft body. There are three shiny gold threads on both sides of the fish, extending from the gills to the tail. What's more, Maixi carp has no special seedlings. Common carp can be transformed into Maixi carp when placed in Maixi and Maitang. If you put the Maxi carp in other fish ponds, it will become an ordinary carp in a year and a half. Maxi carp is unique in cooking, especially in steaming. If you want to keep its original flavor, don't put ginger, onion and soy sauce, just add a little salt, raw oil and shredded dried tangerine peel, and the meat will be tender, smooth and sweet without fishy smell. The market price is about a kilo from 20 yuan to 30 yuan. Wen carp (Siniperca chuatsi) is produced in Wenlang, Shapu Town, Dinghu District, Zhaoqing City. It is different from common carp, and its biggest characteristics are: rough appearance, round head, round brain and round body; Look carefully, shrink your head and shrug your shoulders, your mouth is small and your body is round. There are three gold threads extending from the cheek to the tail. Carassius auratus is small in viscera, oily and fleshy, especially suitable for steaming, and rarely cooked by other methods. When steaming, don't put ginger onion or oil, just put a little cooked salt and shredded tangerine peel. This steamed carp tastes crisp, tender, sweet and smooth.