Zengcheng wax gourd
Zengcheng is rich in wax gourd and is known as the "hometown of wax gourd". The black-skinned wax gourd produced here is very big, with thick meat and sweet taste. In Zengcheng, the practice of wax gourd is really endless. Skillful chefs will also cook various delicacies with wax gourd with fish, meat and seasonal vegetables according to the seasonal changes. For example, the famous specialties here are: stewed duck with wax gourd, scallop wax gourd and wax gourd cup.
Zengcheng Roast Chicken Zengcheng Roast Chicken is to burn a red coal stove with firewood, put in the original Zengcheng local raw chicken, and burn it at high temperature 15 minutes. Because there is basically no charcoal fire in the combustion process, the chicken body is not easy to burn and has no charcoal smell, and the chicken fragrance is naturally rich. But to make the chicken unpalatable, the key is to soak the whole body with special sauce before stewing, and then add some seasonings. When stewing, the heat in the furnace should be as high as 120 degrees Celsius, so as to make the chicken delicious. Chickens raised in Zengcheng Fruit Farm are rich in food and excellent in meat quality, so they are naturally the first choice for roast chicken. The cooked chicken skin is crispy and delicious, and the chicken is tender and smooth.
Zengcheng River, the representative of Zengcheng seafood, has few kinds of fried yellow sand clams, boiled shrimps, steamed fish and steamed lobster sauce, more than Guangzhou seafood. Zengcheng shrimp is only as big as a little finger, but when you put it in your mouth, you will find it is very sweet. The hard fish in Zengcheng is crisp and delicious. These are the best in seafood, and gourmets who like seafood can't miss them!
The late-maturing Chinese cabbage produced in Xiao Lou, Zengcheng is also called "He Xiangu Chinese cabbage". As a special product of Zengcheng, red cabbage is very famous in Gao 'ao, and also exported to Southeast Asia and Russia. Late cabbage is worthy of the name. It is planted before beginning of winter every year, cultivated with farmyard manure, and listed before winter. In frost season, the quality is better. The reason why late flowering Chinese cabbage is popular is that its stems are thick and fat, cooked quickly, chewed crisp and tasted sweet, which is beyond the reach of ordinary flowering Chinese cabbage.