Yangjiang cuisine includes: Chengcun oyster, pork intestines, Yuma, Fengjiang chicken, three treasures of honey, cuttlefish cake, mud worm porridge, leaf paste, braised bamboo shoots, goose rice, fried eggs with oyster sauce, Yangjiang beef brisket powder, thin leaves and so on. Chengcun Oyster is a specialty food in Chengcun Town, Yangxi County, Yangjiang, Guangdong Province. The oysters produced locally have the characteristics of large size, sweet taste and bright color. They are not only famous in China, but also exported to Hong Kong and Macao.

Pork sausage is a famous traditional food in Yangjiang, Guangdong Province, and a local signature food. The production technology of pork intestines is very particular, which is mainly refined from vermicelli, bean sprouts and fried rice noodles. Bean sprouts, shrimp skin, fried rice noodles and egg skin are wrapped in rice flour, and sesame seeds are sprinkled on the rice noodles.

Goose _ rice is a traditional meal in Yangjiang. The rice is soft and delicious, and the goose is delicious, which is very popular in the local area. The traditional goose _ rice should be made of yellow-maned female geese for more than one year, and the meat quality is more plump and tender. The boneless goose meat is cut into small pieces, mixed with the scattered rice and fried together, and then put into a clay pot to continue heating, and the bottom tastes slightly burnt, which is very delicious.

Ye Tie, also known as Mi _, is a special food in Yangjiang and Chaoshan areas of Shanwei, Guangdong. The production technology of local leaf stickers is very exquisite, mainly using glutinous rice, pineapple leaves and white sugar as raw materials. When making them, they have to go through five or six processes, such as collection, pressing, pasting, construction and labeling. When eating, it is the most distinctive and delicious dessert in the local area, with a soft bite and rich sweetness.