Pigeons in Shi Qi are famous for their large size, tender meat and thick breasts.

Crispy pomfret in Dongsheng Town has won many honors because of its unique breeding environment and technology, compact, refreshing, crisp and delicious, and has been exported to Hong Kong, Macao and some countries in South America.

In Huangpu town, because of the hot and humid weather in the delta, the clever Huangpu people pickled it with salt, sugar, soy sauce and wine, and then dried it in the sun to make preserved meat with good color and flavor. After that, all parts of the pig were made in this way. Gradually summed up a set of curing formula and the method of making fancy varieties. Since then, Huangpu people's skills in making bacon are world-famous.

Triangle Jane Shalan chicken is characterized by its large size, thick chest and fat body, and is famous at home and abroad for its delicious taste, smooth bones and crisp tenderness.

Shaxi town braised pork is rich and sweet, crisp but not greasy. It is a famous local dish that all restaurants and restaurants in shaxi town and even ordinary families know how to make.

Sanxiangzhen rice noodles take high-quality glutinous rice as the main raw material, select local high-quality mineral water, mix it into slurry with moderate consistency, and steam it into slender and tough round fresh powder. The finished product is served with soup and meat, which makes the noodles smooth, refreshing, elastic and delicious.

Chrysanthemum in Xiaolan Town is a special chrysanthemum banquet made of chrysanthemum petals, such as three snakes chrysanthemum soup, chrysanthemum fried fish balls, chrysanthemum steamed meatballs, chrysanthemum fish olives, chrysanthemum fish fillets, chrysanthemum chicken, chrysanthemum seafood, chrysanthemum braised pork and chrysanthemum fried beef. Every dish has a delicious taste of meat and a strong chrysanthemum fragrance.

Shenwan town pineapples, after long-term selection and cultivation, are now Shenwan pineapples, each weighing about one catty, with golden color, thin skin and thick flesh. What is even more rare is that the meat is delicate, crisp and slag-free, sweet and fragrant, without sour taste, and the teeth and cheeks remain fragrant for a long time.

Almond cake: It is named because it looks like almonds. The cake body is crisp, the cake heart is sweet, fat but not greasy, it melts in the mouth and has a unique flavor.

Banana bud porridge is milky white, fragrant and sweet, and it is an exquisite porridge with Shatian flavor. Guantang tea fruit:

Dalong cake-also known as Dalong cake, is made during the Spring Festival or when you move into a new house. Steaming with firewood usually takes about ten hours, which is very time-consuming. Sprinkle sesame seeds and red dates on the surface, and put a pair of apples and oranges on it during the Chinese New Year. I usually eat this for breakfast after the fifteenth day of the first month.

Bean fishing-few people call it that now, and dessert shops are called sugar-free. Peel peanuts, bake and fry, peel peanuts, and grind peanuts into pieces with a stone pestle. Cooked jiaozi, mixed with chopped peanuts and sugar, is really delicious. Such a complicated manual procedure is rare in modern mechanization.

Raw japonica cake-that is, bitter tea fruit in Sanya. Sanya Ku is a Chinese herbal medicine for clearing away heat and toxic materials, which is beneficial to prevent diseases at the turn of spring and summer. Mix glutinous rice flour with water soaked in bitter tree juice in Sanya, steam it to make cakes, or make sweet bean paste stuffing with powder bags, knead it into balls and steam it at the bottom of banana leaves. This kind of tea fruit is rare now.

Grinding taro balls-generally use red taro. Add a little sticky rice flour to the ground taro paste to make it paste, hold the taro paste with your hands, squeeze it out of the tiger's mouth into round particles, catch it with your right hand with a spoon, and put it in the soup base made of white shrimp and pork particles. The movements should be clean and neat, and the shape of taro balls should be round. The finished product tastes fresh, fragrant and rich, soft and tender.

Stone oyster sauce: Oyster sauce has the reputation of "undersea milk" and is a seasoning material.

Hengqin oyster is big, fat, white, tender and crisp, which is the most enviable of its kind.

Heavy-shelled crabs in Doumen area are called heavy shells. Crab shell is indeed harder, thicker and more precious than ordinary crabs, because it grows in the fresh water area of Yuxian County, and only the top grade of 1000 kg can be selected. When you taste it, you only feel that the meat is tender and smooth, delicious, and crab meat is easy to separate from the shell.

In Bai Jiao, this insect grows under the paddy field at the junction of fresh water in Yuxian County. It is harvested twice a year. After the Qingming Festival, the first harvest in the tidal period on the first day and fifteenth day of the first lunar month is called "litchi worm", and the harvest around the fifteenth day of the eighth lunar month is called "autumn worm". It is said that at this time, local farmers will bring flashlights, light water lanterns and row boats to the sluice gates of farmland to cast nets for fishing. Protein is rich in content and nutrition. It can be fried, fried, smoked, steamed, dried and pickled. Drying insects in the sun can also be used to make soup and remove rheumatism.

Baiteng water duck, Baiteng water duck is produced in Baiteng Lake, which is rich in water duck food. It tastes fresh, nutritious but not dry. Pueraria Hengshan is loose and slag-free, with natural fragrance. Use it to make soup. The soup is as sweet and smooth as milk. Book of Rites Almond Cake, Egg Roll, Phoenix Roll, Beef jerky, Lard Cake, Egg Roll, Light Crispy Cake, Ginger Sugar, Peanut Sugar, Sweet Old Lady Cake, Salted Crispy Cake, Cowear Cake, Salty Old Lady Cake, Chicken Cake, Peach Cake, Ginger dried pork, Sesame Cake, etc.