The cuisines in Xinhui District include steamed yellow sand clam, dried tangerine peel chicken, clear water seafood, bighead carp and vegetable feast. 1. Steamed yellow sand clams: With steamed ginger, onion and garlic, you can eat steamed clams with pure and sweet taste. The baked sand ginger has a unique smell of sand ginger, which makes people appetite. 2. Chenpi chicken: Chenpi chicken is a medicated diet made of clean chicks and dried peppers. Soft rotten soup is thick, fresh and spicy. The orange peel is thin and big, red in color and rich in aroma.

1. Steamed yellow clam: With steamed ginger, onion and garlic, you can eat steamed clam with pure and sweet taste. The baked sand ginger has a unique smell of sand ginger, which makes people appetite.

2. Chenpi Chicken: Chenpi Chicken is a medicated diet made of clean chicks and dried peppers. Soft rotten soup is thick, fresh and spicy. The orange peel is thin and big, red in color and rich in aroma.

3. Clear water seafood: Taishan is located on a mudflat at the mouth of the sea. The sea area is connected with salt and fresh water, with good water quality and moderate salinity. Seafood such as shrimp, crab and oyster produced in coastal areas such as wen cun and Hai Yan are firm and delicious.

4. Three flavors of bighead carp: There are famous "Three flavors of bighead carp" in the local area. The so-called "three flavors" means that all parts of bighead carp are cooked in three different ways, and the fish head is cooked with ginger onion and soy sauce, which is delicious; Fish bones and fish brisket are cooked with ginger and garlic, which are original; Other fish are made into fish soup, and the locals call it fish porridge, which tastes smooth.

5. Vegetable feast: The dishes cooked by different cooking methods, such as steaming, burning, frying, saltwater and soaking in soup, are the protagonists in the vegetable feast. However, when it comes to classics, it is also important to recommend this fried LYSIMACHIA. Freshly picked and washed LYSIMACHIA LYSIMACHIA must be drained before it can be put into the oil pan. In order to maintain nutrition and taste, the chef must control the oil temperature and time properly.