Shiqi Pigeon is an excellent pigeon species introduced from abroad by overseas Chinese from Zhongshan, which is bred by crossing with local excellent pigeons. This kind of squab is famous for its large size, tender meat and extra thick breast meat. There are many cooking methods, among which braised squab is famous all over the province, Hong Kong and Macao. Tea dishes made from young pigeons include braised young pigeons, crispy young pigeons, roasted young pigeons, Songjiang young pigeons, Jiangnan white pigeons, oil-soaked young pigeons, white-cut young pigeons, and young pigeons with soy sauce, etc., especially braised young pigeons, which are well-known at home and abroad.

shiqi braised pigeon skin is crispy and smooth, sweet and delicious, tender and delicious, oily but not greasy, with good color, smell and taste, so it is promoted as a top-grade delicacy. There is no way to prove when it began, and it is estimated that it has a history of one hundred years. During the War of Resistance against Japanese Aggression period, Foxiao Building in Macau became famous for operating red-roasted shiqi squab, and it was a feast treasure for more than fifty years.

Shiqi's "Golden Bell"-Zhongshan Pink Fruit has a long history, among which Golden Bell is the representative. In addition, there are horns, leaves and red jujube cakes. There is an old story about the origin of the name "Pink Fruit Golden Bell". It is said that there is a Tota King named Li Jing on the list of deities, that is, the father of Jin Bai, Mu Bai and Nezha. Both father and son have magical and unique weapons. Let's just say that the gold hairpin is a weapon with two sharp ends, an ellipse in the middle and an interesting shape. Therefore, rice flour was used to imitate the shape of its weapon and kneaded into powder fruit, which was named as "Jin Bai". Later, it was accompanied by meat, which gradually improved to become today's gourmet gold coffin. It is also said that the golden bell powder fruit was originally unknown. In the past, because an apprentice learned to make golden bells, he couldn't crack the shells with rice flour and couldn't knead them well. The master taught him, gesticulating while talking, and said in Shiqi dialect, "Snap (homophonic golden bell), snap, and be kind." It is made of pork cheek meat (not greasy) with spices such as milk, pepper and star anise.

The eating method of Jinbiao is more particular: from the cutting-edge food to the meat stuffing, suck the oil fragrance first, and then bite the meat. Otherwise, if you bite it rashly, the oil foam will splash. In Macao, the golden casket is called a stone chisel, and its stuffing is mixed with dried shrimps, minced meat, washed garlic and so on. Master Luo Kun, a special pastry chef in Guangzhou, visited Shiqi in 1985. When he returned, he used chicken granules and yaozhu as ingredients to entertain Japanese guests who came to Guangzhou, but he couldn't eat the unique flavor of Jin Jing, so he went back to using pork cheeks as stuffing.

Yangtze Crispy Meat Sauce is one of the main specialties of Zhongshan Yangtze River Reservoir. It is a special variety of Anhui fish cultivated by using the mineral water of the reservoir, adopting specially selected comprehensive feed and long-running water fish culture method. This kind of fish has the characteristics of delicious taste, soft and crisp meat, especially the belly part. The main dishes are: raw fried fish fillets, raw fried fish balls, steamed fish rolls, stewed fish heads, etc., all of which have unique flavors.

Zuixiangyuan almond cake-the almond in the mouth is rich in flavor, crisp and sweet, which is very popular among diners. Almond cake was originally created by the "Yiweilu" bakery at the beginning of this century, and two or three years later, there was a sudden emergence of Zuixiangyuan bakery. The almond cake is as famous as Yiweilu, which reached its peak in the 192s and early 193s. The products are exported to America and Southeast Asian countries.