1. Roast whole lamb Although Luyang Food Street is a small shop, in the eyes of Guangdong catering experts, the lamb dishes made by the owner Chu Ge are probably the best in Guangdong.

Many star chefs from Guangzhou go to Qingyuan. As long as they know Brother Chu, most of them will ask to "package" a roasted lamb chop to take home, which shows how outstanding its "taste" is.

2. Pepper rice cooker chicken is now a popular dry pot dish in the north and south. It is said that its prototype came from ancient farmhouses.

At that time, villagers usually had a "fire pit" in their homes, which was a small circular pit dug in the center of the kitchen. When entertaining guests, they would put firewood or charcoal in it, put an iron pot on it, and stir-fry delicacies.

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3. Authentic Qingyuan goose pot When it comes to Qingyuan people eating "goose pot", many people will immediately think of "Feiquan delicacies".

Although this is a simple food stall, when you come here, you will find that no matter it is the lunch or night market, Feiquan delicacies with only more than 20 tables are always crowded, it is difficult to find a seat, and even takeaways have to queue up.

4. Braised pork trotters. The braised pork trotters at Banyuewan Food Square is a very famous local dish in Qingyuan.

This pork knuckle tastes like braised trotters, and also like Longjiang pork knuckle.

What's unique about it is that the cooked pork knuckles are oily but not greasy and melt in your mouth.

The elbow is rich in glue and tendons, and the tendons, bones, and meat are intricate. Those who love food will of course hold the pig's hand in their hands and cannot let go of the "hand".

5. Braised Black-maned Goose When it comes to the "Braised Black-maned Goose" from Exiangcun Delicious Restaurant, the beef is braised with "goose".

As all gourmets know, old goose is generally used for braised goose. However, the restaurant's "anti-traditional" approach does not reduce the flavor of traditional braised goose.

6. Gold medal fresh fish and mutton In winter, have a pot of fresh fish and mutton. The ingredients used are real mutton and fresh fish. This mix and match actually creates a taste that becomes more and more delicious the more you eat, and you can also enjoy it slowly.

7. Two meals of slimming fish In order to pursue the original "Qingyuan style", there are only two simple ways to eat the slimming reservoir big head fish at Dongcheng Renjia Restaurant: fish head and belly steamed with oil and salt, and fish tail rolled in tofu and coriander soup.

It's simple and practical, but it will make you feel satisfied and have endless aftertaste.

8. Quanlu Banquet is a place in Qingyuan that is popular among "alkey friends".

It is the Donkey Village, and the "whole donkey feast" here is a good choice for nourishment.

9. Lychee wood-roasted pigeon "Lao Ye Ge" is undoubtedly the top pigeon restaurant in Qingyuan.

Her lychee wood-roasted pigeon is a juicy squab! When making it, the store uses a unique soaking and pickling principle. Instead of applying marinade on the pigeon, the squab is soaked in brine.

, fully absorb the flavor, so that the cooked pigeon can lock in the meat juice to the maximum extent.

10. Big Plate of Fish What you can’t miss when visiting Mong Kok Seafood Restaurant is her signature dish of Big Plate of Fish.

Speaking of which, the large plate of fish is not a new dish, but the store has made it taste different from others, which is also a kind of "fish flavor" of Qingyuan people.