Open hearth roast suckling pig: also known as roast suckling pig. As early as the Western Zhou Dynasty, it was listed as one of the "Eight Treasures", which was called "cannon dolphin" at that time, that is, roast suckling pig. In the Book of Qi Yaomin, there is also a method of making roast suckling pig. It is said that it is "the same color as amber, but it is also real gold, which melts in the mouth. If it is Ling Xue, it is firm, mushy and moist, and it is unusual". During the reign of Emperor Kangxi in Qing Dynasty, it was once a famous court dish. Roast goose in hanging furnace: Qingyuan black mane goose, small in size, tender in meat and delicious in taste. After the goose is evenly coated with special sauce, it is hung with a roast goose ring, put into a small fire barbecue oven and burned until the skin is dry and firm, and then dried. Steamed Oriental Star Spot: Take an Oriental Star Spot, kill it and wash it, then scald the fish with warm water, the fish will shrink, but it can't be scalded for too long, otherwise the nutrition of the fish will be lost, and then take a plate and put two chopsticks on it. In order to heat the fish on both sides, steam it quickly, and then sprinkle salt, monosodium glutamate and white wine evenly on the fish. Lard, onion and ginger, and finally put them on.