Dongguan cuisine is divided into three types: mountain coriander and water village cuisine, each with its own representative dishes. For example, there are Zhangmutou Hakka Baked Chicken with Salt, Da Lang Fried Rice with Olive Sauce, and Qingxi Root Bean Pit Snail Soup. And keel soup stewed lotus root in Shatian, dried red plum taro clam, baked eel in Humen honey sauce and so on. The "Insect Fish Banquet" in Dongguan has long been famous. Eating bugs is a bit scary. In fact, after mixing them in egg liquid and cooking them, the surface is golden yellow, and the inside exudes a very rich aroma, which is rich in nutrition and worth a try. Seto powder, the traditional food of Dongguan birthday party, means long life. The most famous roast goose in Dongguan is Houjie, of course. The most exquisite thing is a delicious soup, which needs to be cooked with whole chicken, large pieces of meat and bones, and many special herbs and spices. When eating, blanch Seto powder in hot water and put it into a bowl, then add a tablespoon of broth, and spread a layer of crispy roast goose on the noodles. Then the delicious soup is soaked with the smell of roasted goose, which is more delicious and attractive. Dongguan is close to the river and faces the sea, which is rich in aquatic products, and seafood is also one of the characteristics. Dongguan is rich in new prawns, except for cream crabs, heavy-shelled crabs, otter urine shrimps and groupers. The most famous place to eat seafood is Wan Xin Town in Humen. More than a dozen food stalls lined up at the seaside, being in it, listening to the sound of the waves and tasting seafood, is really a kind of enjoyment. It's really easy to eat all kinds of delicious food in Dongguan. There are several famous food streets in Dongguan, including seafood restaurants, western restaurants, bars, porridge courts, tea restaurants, fast food restaurants, bakeries, juice shops, teahouses, Hakka restaurants, dessert shops and so on. During the Spring Festival, if you are too lazy to cook, it is also a good choice to go to these special restaurants to taste the chef's skills for a change. Hunan cuisine: Among the colorful China cuisines, Hunan cuisine is unique, eye-catching, widely sourced, finely cut and matched, exquisite in cooking and various in variety. It is characterized by rich oil color and prominent main flavor, which not only pays attention to the accuracy of connotation, but also pays attention to the beauty of appearance. It is the harmonious unity of color, fragrance, taste, shape and utensils, and Hunan cuisine has diverse tastes. Huaiyang cuisine: Huaiyang cuisine is rigorous in material selection, fresh, prominent in main ingredients, exquisite in knife work, and pays attention to soup blending. Original flavor, moderate salinity, suitable for both north and south. Huaiyang is a delicate, sculptural spirit, with many varieties, exquisite production, rich varieties, fresh and delicious, suitable for all seasons. Sichuan cuisine: Sichuan cuisine includes Chongqing, Chengdu, Leshan and Zigong. The main feature is the variety of tastes. Zanthoxylum bungeanum, capsicum, capsicum and bean paste are the main condiments. In different proportions, spicy, hot and sour, pepper, sesame paste, garlic paste, mustard, red oil, sweet and sour, fish flavor, strange taste and other flavors are all thick and mellow, with the special flavor of "one dish after another" and "all kinds of dishes are delicious". Among them, the most famous dishes are: dry-roasted rock carp, dry-roasted mandarin fish, shredded pork with fish flavor, exotic chicken, kung pao chicken, steamed pork with rice flour, Mapo tofu, beef tripe hotpot, husband and wife lung slices, Deng Ying beef, Lamian Noodles, Lai Tangyuan, dragon wonton soup and so on. In a word, as long as you have the heart, the Spring Festival in Dongguan will definitely make you linger between restaurants, miss home and enjoy yourself.