Question: It’s fun to go to Zhaoqing and eat the snacks there! Answer: Zhaoqing has a lot of super good food! Apricot blossom chicken and Hejiang River fresh food are all special delicacies, as well as authentic snacks such as the fragrant sealed oil chestnut, sweet pumpkin, mountainside wild vegetables, and Longtan lotus root. The catering in Zhaoqing is mainly Cantonese cuisine, with local flavors that combine northern and southern flavors, Chinese and Western styles, and integrate dishes, snacks, and snacks. The main local specialties are: Xijiang river fresh food, Guangning bamboo shoot feast, Dawan Maixi carp (grass carp), Wen carp, Dinghu Shangsu, Zhaoqing steamed wrap, Fengkai apricot flower chicken, Sihui fairy snail, Sihui tea oil chicken , Deqing Penny Powder, etc. Zhaoqing Xinghu’s farm dishes and game are in Qixingyan Tourist Resort (Beiling Food Street). Friends who like to eat river fresh food and seafood can go to Jiangbin Road, Xijiang Road and Qianjin Road for high, medium and low-end consumption. Friends who eat Western food in Zhaoqing Xinghu can go to Xinghu West Road to enjoy the delicious steaks. The unique beauty of Xinghu. Dinghu Shangsu is a famous dish unique to Qingyun Temple in Dinghu Mountain, Zhaoqing. It is complete in color, aroma, taste and shape. It was created in the early Yongli year of the Ming Dynasty (1647--1650). To brew Dinghu Shangsu, first select the best winter mushrooms, straw mushrooms, mushrooms (the above are three mushrooms), snow fungus, fungus, elm fungus, cloud fungus, sand fungus, osmanthus fungus (the above are six fungus), and hairy mushrooms. Vegetables, dried bamboo shoots, dried shrimps, yuba, vermicelli, day lily, etc., then soak them in water, wash them, simmer them one by one, add the ingredients, and cook them over high heat. When brewing, cook them while cooking. A large amount of water is added to the dish, and the water from Dinghu Mountain is pure spring water, sweet and sweet, so the Dinghu Shangsu of Qingyun Temple is incomparable to the vegetarian dishes of other temples. The characteristics of Dinghu Shangsu are: bright color, fragrant aroma, sweet and crispy taste, smooth and sweet taste. Fengkai Xinghua chicken is produced in the Xinghua and Yulao areas of Fengkai County, Zhaoqing City. In addition to its excellent breeding, the main reason is that local farmers raise it under the bamboo forest beside the stream or under the pine trees on the mountain. They often feed it with weeds, insects and ants. , so it has three major characteristics: two thin, three yellow, and two short, namely: thin head and thin bones; yellow mouth, yellow hair, and yellow feet; short body and short neck. Apricot Blossom Chicken has plump muscles and evenly distributed fat. Whether it is sliced ??white or steamed, it is always tender, smooth, fresh and sweet. White-cut chicken is especially the best because the chicken is slaughtered, washed and placed at Celsius. It is soaked in slightly boiling water at 90 degrees, so the skin is golden yellow and shiny. It tastes clear, fresh, sweet, refreshing, and fragrant. The market price is about more than 20 yuan per pound. Maixi carp (Current carp) is produced in Maixi and Maitang ponds in Dawan, Gaoyao. It has become famous during the Hongwu period of the Ming Dynasty (1368--1398). Maixi carp has a thin head and small mouth, high shoulders, round belly, fat body, and soft body. There are three shining golden lines on both sides of the fish body extending from the gills to the tail. What’s even more surprising is that there are no special seedlings for Maixi carp. Ordinary carp seeds can be transformed into Maixi carp after being raised in Maixi or wheat ponds for a long time; if Maixi carp is placed in other fish ponds, it will turn into Maixi carp after one and a half years. Once loaded, they will transform into ordinary carp. Maixi carp is unique in cooking and is best steamed. If you want to maintain the original flavor, avoid adding ginger, green onion and soy sauce. Just add a little salt, raw oil and shredded tangerine peel. The meat will be tender, sweet and fragrant. No fishy smell. The market price is about more than 20 yuan to more than 30 yuan per pound. Wen carp (Cun carp) is produced in Wenlang, Shapu Town, Dinghu District, Zhaoqing City. It is different from ordinary carps. Its biggest characteristics are: at a glance, it has a round head, a round brain, and a round body; if you look closely, it has a shrunken head and a small mouth. , the body is fat and round, with three golden lines extending from the cheeks to the tail. Wen carp has small internal organs, rich oil content and plump meat. It is especially suitable for steaming and is rarely cooked by other methods. When steaming, avoid adding ginger and green onion, and do not add oil. Just add a little cooked salt and shredded tangerine peel.

The steamed carp tastes like this. The bones are crispy, the scales are soft, and the meat is tender, sweet, sweet, and smooth