Rongcheng: Jinxianmen Shuangfeng Temple, Confucius Temple, Guandi Temple, Chenghuang Temple, Huang Qishan, Guizhu Garden, TV Tower Stone Water Tank, Forbidden City, Zimo Mountain Guishi, Longzhuma Temple, Hanyuan Pagoda, Rongjiang West Lake-Jiedong: Sangpu Mountain, Fengmen Ancient Path, Shuangxi Mingyue. Ma Si Rock Temple, Peifeng Tower, Wenchang Pavilion, Panlong Pavilion Meimei Xiangxue Tieling Lanxiang Fang Yao's former residence-Jiexi: Longtan Waterfall, Dragon Neck Boguang, Guangde Cave, Hepo Pagoda, Ocean Yunjing Jingxi Xuanchuan Shiduxi Ice Mortar Group Yongchang Ancient Temple Tianzhu Yan 'an Sanshan Ancestral Temple Huaguo Ancient Temple Guo Building Nanqiao Middle School-Huilai Shenquan Scenic Spot Wenchang Pavilion Tarong Stone Baihua Mountain Asia's First Navigation Mark Tower Bird Tail Stalagmite Jinghai Castle Nanhai Yintan Jinwan Green Beach Xuande Ancient Temple Song Dafeng Ancestral Temple ※ Diet Jieyang City has slightly different tide and guest customs, and tastes in mountainous areas and plains are also slightly different. But in general, rice is the staple food, and sweet potatoes, wheat, noodles, melons and beans are the secondary ones. The cooking methods of dishes are varied and unique. Jieyang cuisine belongs to Chaozhou cuisine in the three major cuisines of Guangdong cuisine, and its cooking has the characteristics of Lingnan culture-exquisite selection of materials, fine production, exquisite knife work, complete stewing, stewing, frying, cooking, stir-frying, clearing and pouring; Clear but not light, fresh but not fishy, depressed but not greasy, with color, fragrance, taste and beauty. Jieyang cuisine is good at cooking seafood, and soup, beet and vegetarian dishes also have their own characteristics. Seafood, such as: raw lobster, mandarin duck cream crab, braised shark's fin, are all fresh seafood, fresh and sweet; Soups such as Qing Ye Wu Er Eel and Clear Soup Crab Pills are pure and delicious. Beets such as crepe lotus seed paste, melon taro paste, etc. are sweet and greasy, sweet and delicious; There are also famous vegetarian dishes, such as thick mushroom mustard, national protection dishes, etc. Vegetarian dishes are cooked in meat, fragrant and rotten, soft and smooth, vegetarian but not vegetarian, and they are the representatives of vegetarian dishes in Guangdong. Jieyang cuisine not only pays attention to knife work, exquisite workmanship and pleasing appearance, but also pays attention to seasoning. Every dish must be accompanied by corresponding sauces. In addition, folk snacks and snacks are rich in variety, exquisite in materials, fine in production and strong in local flavor, belonging to the Chaozhou school of the eight major factions of snacks in China. Gourmet Snack [Sharp Rice Pill] Put rice pulp in a pot, heat it and stir it into a paste, then mix it with raw pulp and knead it into a ball. Then take a wooden board with small round holes and put it in a boiling water pot. Put the pulp ball on the board and squeeze it into small pieces and drop it into the pot. When cooked, it will become two pointed heads, which looks like a sharp rice pill. The glutinous rice balls are flexible and smooth, and can be boiled and fried. The original soup of pig bones is brewed with them, and the taste is particularly mellow and delicious. Puning dried bean curd is made of soybean as main material, gypsum, potato powder and brine through multiple processes. Dried beancurd skin is flexible, and the meat inside is tender and smooth. There are three main cooking methods: frying, frying and frying. Fried dried beancurd has a more local flavor, its skin is crisp, the meat is tender and smooth, and its taste is fragrant. It is more delicious when served with Chili sweet vinegar. [Baked Oyster] Mix fresh oysters (oysters), snow powder, rice flour, scallions, etc., add water and mix well, fry them in a pan with high heat, then pour in egg paste and fry until both sides are golden yellow. Sprinkle coriander when eating, dip in fish sauce or Chili sauce, which has the characteristics of crispy outside and tender inside, crispy and delicious. The embryo of Ping-Pong Fruit is made of high-quality glutinous rice flour and peanut oil, and the filling is mainly made of Penang Maifu, with sugar, sesame, fried peanuts, orange cake, etc. The fruit is in the shape of a thin round cake with tofu film at the bottom. "Penang" is to put glutinous millet in a sealed iron can, stir-fry, shell and crush it. Because of its close sound, it is misinterpreted as "ping pong", so it is named. Ping-pong is famous for its clear, soft appearance, fragrant and sweet taste and unique flavor. [Vegetable fruit] Take high-quality rice flour and knead it with water to make fruit embryo. Chop seasonal vegetables such as leek and cabbage, add seasoning and stir well to make stuffing, make it into a round cake, cook it, and fry it in oil until the skin is golden yellow when eating. The aroma is attractive, sweet and delicious. Zongzi is mainly glutinous rice, with shredded mushrooms, dried shrimps, peanuts, fat meat or sausages, mung beans, lotus seeds, etc. It is wrapped in bamboo leaves and bundled with salty grass into a hexagonal ball, boiled (or steamed) in a pot, and sprinkled with sweet soy sauce when eating, which is fragrant and soft. There are also salty and sweet dumplings, which are sweet and salty and have a unique flavor. [Juice] Put the rice paste in a pan, fry it into pieces, cut it into horns, and cook it with the rice paste. When eating, cover the hot fruit juice with braised pork, stewed eggs, dried marinated beans, etc., and pour the marinade. It has the characteristics of lubrication and refreshing.