Taishan delicacies include Taishan Zongzi, Shuibu Monopterus albus Rice, Taishan Fresh Oyster Banquet, Steamed Fish with Big Flower Shrimp, Taishan Shrimp Lamb and so on.

1. Taishan Zongzi: People are happy to slice Guishui Zongzi and dry it in the sun. The sugar water cooked with dried tangerine peel, chicken feet and taro is very moist and delicious.

2. Shuibu Rice with Monopterus albus: The preparation method of Shuibu Rice with Monopterus albus varies according to personal taste, but all of them are made from local Monopterus albus and high-quality rice, supplemented by shredded ginger and chopped green onion.

3. Taishan Fresh Oyster Banquet: Taishan Fresh Oyster Banquet requires a high growth environment, and it is often easy to breed and fatten at the junction of salt and fresh water. Places with weak water quality are conducive to breeding oyster seedlings, and the junction of Haihe River is suitable for the growth of young oysters. Taishan, with a long coastline, has formed natural oyster farms.

4. Steamed miscellaneous fish with prawns: Taishan City has the narrowest coastline in Guangdong Province, and its seafood is famous for its abundance and vitality. In Taishan, there are countless large and small seafood restaurants, restaurants and food streets, and all kinds of seafood banquets have their own characteristics, but all roads lead to the same goal? Fresh? Words, memorable, and thus attracted many diners.

5. Taishan shrimp lamb: produced in Taishan, Guangdong. In the summer and autumn flood season, a large number of young shrimps are on the market. Choose the young shrimps that are transparent and bright, full of meat and edible with shells, wash them with salt water, remove impurities and dirt, dry them in the air, add salt to the earthenware and mix well, grind them slightly with a sauce-beating stick, cover them for fermentation and add appropriate amount of salt to mix well; Ferment again, and finally add salt and ferment. After three times of fermentation, the young shrimps turned into red shrimps. When the weather is fine, it will be dried in the sun for a week to become shrimp paste. During this period, the sauce should be beaten once every once in a while, and the more times, the better, so that the odor will be distributed, the water will evaporate, the color will change from red to purple, and the taste will be beautiful, smooth and tender. During the processing, the following salts and fermentation are the most critical, which need to be mastered flexibly according to the weather changes. It is suitable to make it in late summer and autumn, when the weather is dry, the fermentation time is easy to master, the shrimp is delicious and clean, and the finished product tastes the most mellow. Finally, sealed and stored. When eating, the oil is released and steamed, and the smell is fragrant and appetizing.