1. Steamed pigs in Jun 'an Town, Shunde have been circulating for more than 1 years. It is said that it was improved by Li Wentian, a flower-exploring worker in Qing Dynasty. It is necessary to prepare a special Chinese fir box, a brick open half-baked high-earth stove, specially prepared fresh Alpinia galanga, salt, sugar and spiced powder. The production process has to go through seven steps: slaughtering, pickling, cooking, unloading oil, pouring wine to remove the smell, pouring ice water and sprinkling sesame seeds. The taste is delicious.

2. White-cut goose: add pork bone soup with dried shrimps, scallops, Siraitia grosvenorii, fragrant leaves and other ingredients to prepare brine, soak the goose in the brine for three times at different temperatures, and bleed at the same time with an iron needle jack, so that the goose meat is firm and refreshing, fresh and sweet with seafood aroma;

3. Charcoal squab: Marinate squab with spices such as salt, sugar, spiced powder, salt and pepper powder for 25 minutes, and then spray the skin with hot water at 12℃ twice. Then, peanut butter, pillar sauce and other sauces are added with ginger paste to spread it all over the inner cavity of the pigeon, and finally it is put into a crock and baked for 3 minutes with charcoal fire. The skin of the pigeon with charcoal fire is crisp and tender, and the meat quality is firm and firm.