1. Roast goose in deep well. Roast goose in Shenjing is a traditional Cantonese cuisine in Guangdong Province. The required materials are goose, salt, spiced powder, vermicelli sauce, white sugar, galangal powder, soy sauce, rice vinegar, maltose and orange red pigment.

2, oily eel paste. Xiangyou eel paste is a famous traditional dish in Jiangnan area, belonging to Subang cuisine. It is named after the oil in the dish is still crackling after the eel paste is served on the table. Taking fresh eel as raw material, cut the eel slaughtered that day into pieces, add seasoning and stir-fry. Deep red in color, oily but not greasy, fresh and delicious.