Roasted Suckling Pig: also known as roasted suckling pig. As early as in the Western Zhou Dynasty has been listed as one of the "eight treasures", then known as "cannon dolphin", that is, roasted suckling pig, in the "Qimin Essentials" book has also recorded the production method of roasted suckling pig, and said that it is "the same color as amber, but also similar to the real gold, the entrance is eliminated! The color is the same as amber, but also like real gold, in the mouth is eliminated, strong as snow, paste paste moist, special different from the usual also", the Qing Kangxi, was the court dishes, become "full of Chinese feast" in a major dish. Hanging furnace roast goose: choose a small head of Qingyuan black maned goose, tender meat, delicious flavor, with a special sauce coated with light goose after the whole body, with a roast goose ring hanging up, into the micro-fire grill until the skin dry tight, and then air-dried. Steamed Eastern Star Garoupa: Take one Eastern Star Garoupa, kill it and wash it, then scald the fish body with warm boiling water, the fish meat can be contracted, can not be scalded for too long, otherwise the nutrients of the fish body is lost, and then take a plate with two chopsticks padded underneath. In order to make the fish on both sides of the heat, steamed faster, and then the salt, monosodium glutamate, white wine evenly sprinkled on the fish. Lard, green onions and ginger, and finally put it on.