1. Yangxichengcun Oysters There are more than ten oyster producing areas in Yangxicun, including Chengcun, Xitou, Rudong, Shapa, and Zhihui, among which the oysters produced at Chengcun Oyster Farm are the most famous.

Chengcun oysters are characterized by their large size, sweet taste and bright color.

There are obvious differences from oysters produced in other places.

Chengcun oysters are small in size but very delicious. They are a famous local seafood.

Local people like to eat it very much and it is a must-have dish at people's banquets.

2. Guigang Taipa fish Yangjiang Guigang Taipa fish is different from fish raised in other fish ponds. It grows up eating grass feed. In addition, the water quality of mountain pit water is pure and pollution-free. Therefore, Taipa fish has a delicious texture, rich meat and not fat. Cooking

After that, the fish smell overflowed, and Guigang Taipa fish has become a well-known delicacy.

3. Yangjiang Blood Eel Blood eel is a specialty of Yangjiang. It is found at the intersection of salty and fresh water of sea water and river water in Pinggang and other places.

Because of wild breeding, the catch is not large, so the price is higher than other eels.

There are two special cooking methods in Yangjiang, one is blood eel rice, and the other is blood eel baked with black bean sauce.

The baked blood eel with black bean sauce is different from the usual steamed fish with black bean sauce. The amount of black bean sauce is very large. All the blood eels are buried whole and steamed over slow fire. The resulting blood eel is delicious without any fishy smell and is even more delicious than blood eel rice.

4. Salty glutinous rice balls. People in Yangjiang will make salty glutinous rice balls, a local traditional delicacy, during the New Year and festivals, which means "family reunion, happiness and happiness".

In fact, it should be said that they are small glutinous rice balls similar to glutinous rice balls.

In Yangjiang dialect, it is called "Nuomi Yuanzi". It is made from glutinous rice flour and rolled into glutinous rice balls, then rolled into strips a little bit larger than the fingers. Then cut with scissors or use a knife to cut into small balls, square and round.

5. Waxed Duck Yangjianggang Meadely Duck has a history of nearly a hundred years. It selects high-quality shelduck and uses traditional handicrafts to make it. It has the characteristics of bright color, mellow flavor and deliciousness. The waxed duck in autumn and winter is the best.

In recent years, Gangmei’s cured duck has been exported to the Pearl River Delta region of Guangdong, and Gangmei’s special delicacies have made their way out of the country.