---Rongcheng: Jinxianmen Shuangfeng Temple, Confucius Temple, Guandi Temple, City God Temple, Huangqi Mountain, Guizhu Garden, TV Tower Stone Water Tank, Forbidden City, Zimo Mountain Turtle Stone, Longzhu Horse Temple, Hanyuan Pagoda,

Rongjiang. Rongjiang West Lake---Jiedong: Sangpu Mountain, Fengmen Ancient Trail, Shuangxi Mingyue, Qingyu Flood, Wengmeizhai Tomb North Point Peeping Sun, Putian Jiaoling, Putian Bamboo Forest---Puning "Liusha Conference" Former Site

, Masiyan Temple, Peifeng Pagoda, Wenchang Pavilion, Panlong Pavilion, Plum Fragrant Snow, Tieling Lanxiang, Fangyao’s former residence----Jiexi: Longtan Waterfall, Dragon Neck Waves, Guangde Cave Sky, Hepo Pagoda, Ocean Cloud

Jingjing Stream, Xuanchuan, Shidu Stream, Glacier Group, Yongchang Ancient Temple, Tianzhuyan Nunnery, Sanshan Ancestral Temple, Huaguo Ancient Temple, Guo's Building, Nanqiao Middle School---Huilai Shenquan Scenic Spot, Wenchang Pavilion Tower, Rongshi Baihua Mountain, Asia's No. 1 Navigation Tower, Bird's Tail Tower

Stalagmites, Jinghai Castle, South China Sea, Silver Beach, Golden Bay, Green Beach, Xuande Ancient Temple, Song Dafeng Patriarch Temple ※ Food The eating habits of the trendy and customary people in Jieyang City are slightly different, and the tastes in mountainous areas and plains are also slightly different.

But generally speaking, rice is the staple food, with sweet potatoes, wheat, noodles, melons, and beans as secondary foods.

The cooking methods of dishes are diverse and unique.

Jieyang cuisine belongs to Chaozhou cuisine among the three major Cantonese cuisines. Its cooking has the characteristics of Lingnan culture - exquisite selection of ingredients, fine preparation, exquisite knife skills, braised, stewed, pan-fried, cooked, stir-fried, clear and rinsed;

But not bland, fresh but not fishy, ??rich but not greasy, with perfect color, aroma, taste and beauty.

Jieyang cuisine is famous for cooking seafood, and soups, beets, and vegetarian dishes also have their own characteristics.

Seafood such as: raw lobster, mandarin duck crab, and braised shark's fin are all made from fresh seafood, fresh and sweet; soups such as Qingye black-eared eel and crab balls in clear soup are pure, delicious and original; beets

Such as crepe lotus paste, pumpkin and taro paste, etc., which are sweet and greasy, sweet and delicious; there are also famous vegetarian dishes such as thick mushroom mustard greens, Huguo cuisine, etc., which are made of meat, fragrant, soft and smooth, vegetarian but not vegetarian, and are Cantonese vegetarian dishes.

Representative of the class.

In addition to focusing on knife skills, exquisite assembly, and pleasing shapes, Jieyang cuisine also pays great attention to seasoning, and each dish must be accompanied by a corresponding sauce.

In addition, folk dim sum and snacks are rich in variety, exquisite in ingredients, fine in production, and rich in local flavor. They belong to the Chaozhou style among the eight major dim sum factions in the country.

Gourmet Snacks [Jianmi Balls] Heat the rice slurry in a pot and stir it into a paste, then mix it with the raw pulp and knead it into a ball. Then take a wooden board with small round holes and place it on the boiling water pot. Place the slurry ball on the board and squeeze it.

Press it into small pieces and drop it into the pot. When cooked, it becomes pointed at both ends, resembling pointed rice "Jianmi Balls".

Jianmi balls are soft and smooth and can be boiled or stir-fried. They are used to cook the original pork bone soup, which has a particularly mellow and delicious taste.

〖Puning Dried Tofu〗 uses soybeans as the main ingredient, mixed with gypsum, potato starch, and brine, and is made through multiple processes.

Dried tofu has a soft outer skin and tender meat inside.

There are three main cooking methods: frying, sautéing and deep-frying.

Fried dried tofu has a more local flavor, with crispy skin, tender meat and fragrant taste. It is even more delicious when paired with chili sweet vinegar.

[Oyster searing] Mix fresh oysters (oysters), snow powder, rice flour, green onions, etc., add water and mix well, fry in a pan over high heat, then pour in egg yolk, and fry until both sides are golden brown.

When eating, sprinkle with coriander and dip it in fish sauce or chili sauce. It is crispy on the outside and tender on the inside, crispy and delicious.

[Ping Pong Fruit] The embryo is made of high-quality glutinous rice flour and peanut oil. The filling is mainly betel fermented wheat flour, plus sugar, sesame, fried peanuts, orange cake, etc. The fruit is in the shape of a thin round cake, with tofu film as the bottom.

"Betel Ferment" is glutinous millet put into a sealed iron can, stir-fried, shelled and crushed. Because of the close pronunciation, it was mispronounced as "ping pong", hence the name.