The meat goose in Magang is the first of the four famous geese in Guangdong and exported to Hong Kong, Macao and other provinces. It is characterized by delicate meat, moderate fat accumulation and rich and sweet taste. This kind of goose can cook n kinds of dishes, such as roast goose, chopped goose, soy sauce goose, sweet and sour cola goose, taro goose, paparazzi goose and so on. There is also an old goose that nourishes yin, and Yang Can also makes soup.

2. Magang Seto powder

"Seto" in Seto powder is a verb. The ancient method of making Seto powder is: after the water boils, put the powder tank on the pot and put benches at both ends. Put the kneaded sticky rice flour dough into the trough, plug it with a cork, then put one end of the wooden stick into the extrusion hole of the flour trough, and several people at one end squeeze it down hard, and the vermicelli will come out of the small hole at the bottom of the flour trough and go down into the pot.

3, glutinous rice cake

This kind of small cake can blossom everywhere in Kaiping city and even in Guangdong province, so that foodies are lucky enough to taste it. After the transformation of craftsmen, there are many kinds of crystal alms cakes on the market besides the old ones, so you can choose!

4. Chikan eel clay pot rice

This kind of clay pot rice is the first choice for almost every foodie who comes to Kaiping, and the products produced in Chikan Town are the most authentic.

Fresh Monopterus albus is boneless, cut into sections or shredded, seasoned with ginger and garlic, and sauteed with sesame oil. Then put the shredded eel into the pot and stew it with rice ... The cooking method is extremely complicated and the cooking temperature is extremely difficult to control, so a good chef often attracts many tourists and is packed.

5, tofu horn

Delicate tofu, cut into small squares, spread with minced fish quickly, then fry in oil pan and roll it up. Although the production process seems simple and rude. In fact, the material selection and technology are not simple at all: oil is fried from fresh pork, which can smell ten miles; The pot should be a flat-bottomed cauldron and heated evenly; The fuel is firewood, and the food fried on the pot has a faint smell of wood; The heat should be properly controlled. If the fire is too big, the meat will zoom and get old, and if the fire is too small, it can't release all the umami flavor. When both sides of it are fried into golden brown, sprinkle with a handful of pepper and chives and serve.