Zengcheng wax gourd
Zengcheng is rich in wax gourd and is known as the "hometown of wax gourd". The black-skinned wax gourd produced here is very big, with thick meat and sweet taste. In Zengcheng, the practice of wax gourd is really endless. Chefs with excellent cooking skills will also cook various delicacies with wax gourd with fish, meat and seasonal vegetables according to seasonal changes. For example, the famous specialties here are: stewed duck with wax gourd, scallop wax gourd and wax gourd cup.
Zengcheng roast chicken Zengcheng roast chicken is a red coal stove with firewood, which is put into the original Zengcheng local raw chicken and burned at high temperature 15 minutes. Because the burning process basically does not use charcoal fire, the chicken body is not easy to burn and has no charcoal smell, and the chicken flavor is naturally rich. However, to make the chicken taste bad, the key is to soak the whole body with special sauce before stewing, add some seasonings, and make the heat in the furnace as high as 120 degrees Celsius during stewing, which can make the chicken taste better. Chickens raised in Zengcheng Fruit Farm are naturally the first choice for roast chicken because of their rich food and excellent meat quality. The cooked chicken skin is crispy and delicious, and the chicken is tender and delicious.
As a representative of Zengcheng seafood, there are not many kinds of fried yellow clam, boiled shrimp, steamed fish and steamed lobster sauce in Zengcheng River, which is more than that in Guangzhou. Zengcheng shrimp is only the size of a little finger, but when you put it in your mouth, you will find it very sweet. The hard fish in Zengcheng is crisp and delicious. These are the best in seafood, and gourmets who like seafood should not miss them!
The late-maturing Chinese cabbage produced in Xiao Lou, Zengcheng is also called "He Xiangu Chinese cabbage". As a specialty of Zengcheng, red cabbage is very famous in Gao 'ao, and it is also exported to Southeast Asia and Russia. Late cabbage is worthy of the name. It is planted before beginning of winter every year, cultivated with farmyard manure, and listed before winter. In frost season, the quality is better. Late-night Chinese cabbage is popular because of its thick and fat stems, fast cooking speed and crisp and sweet chewing, which is beyond the reach of ordinary Chinese cabbage.