The barbecue in the summer night market in the central square, the signature roasted corn, the special snacks on the second and third floors of Jinjiang snack city, the tofu hot pot in Dongguan community (new), and the Huimin snack (mutton paomo) in Huimin Lane, Dongguan.
Hanzhong vermicelli, Hanzhong spicy bean jelly, Hanzhong vegetable tofu, Chenggu vermicelli, Xixiang beef jerky, Zhenba dry fried tits, Lueyang canned tea, Ningqiang spicy chicken, paste noodles, rice cake steamed buns, Ningqiang walnut steamed buns and leaf bean jelly.
Chenggu has been called "Gong Ju" since ancient times and has the reputation of "Orange Town". Chenggu citrus with Shengxian Village as the center belongs to the northernmost edge of citrus distribution in China. For thousands of years, it has experienced ups and downs and lasted for a long time.
Root angle
Root horn, shaped like a half-moon, light brown, 5 petals per section. It is said that it was differentiated from the local traditional vegetarian feast. The first fragrance, the long-lasting prosperity, the strong fragrance, and the vegetarian and meat are juxtaposed. Its main raw materials are starch extracted from wild fern roots as skin, fresh vegetables as stuffing, steamed with quick fire, and then dipped in hot and sour juice. Originally a snack, it has gradually become a luxury banquet.
Wang Jia Walnut Mo
Ningqiang's famous flavor snack "Wang Jia Walnut Steamed Buns" is as small as a porcelain lid, orange in color, rich in flavor, crisp and delicious. It is extremely rare to leave it for more than ten days. In the long years, there are many stories about Wang Walnut Steamed Bun. In the 26th year of Guangxu in Qing Dynasty (1900), Eight-Nation Alliance invaded Tianjin, Empress Dowager Cixi and Emperor Guangxu fled to xi 'an for refuge, and local officials rushed to Xi 'an to enter the DPRK. As soon as the news spread, the steamed bun was worth a hundred times among the masses at once. Wangjia Mould Shop has a long history. At first, the owner in charge of this case was Wang Mingpei Lu, who was born in Tongzhi of Qing Dynasty for five years (1866). At the age of eleven or twelve, he studied with his father Wang Wenxuan. Wenxuan's owner, also surnamed Wang, is from Qingjian Jiajian. He opened a shop called "Fuxing Laohao", which specializes in refining all kinds of baked wheat cakes and also runs a Manchu-Chinese banquet. He became famous in the food industry of this county for a while. Wenxuan was an apprentice who revived the old number during Jiaqing's reign. His teacher looked down on his work on weekdays because he had no children, expecting him to inherit his career in the future. Before he died, he took away the signboard of this shop. It has a history of more than 200 years from the appearance of Fuxing old ship in Qianlong period to the liberation of 1949.
Wenxuan and Pei Lu are in the same strain, specializing in refining all kinds of sesame cakes and Manchu-Chinese banquet cakes. They are unique and have been passed down to this day, but the "Walnut Steamed Bun" show shines brilliantly.
Wang Po spicy chicken
In the early 1950s, Ningqiang quietly developed a flavor snack-Wang Po spicy chicken. Because of its unique flavor of delicious color, tender and crisp meat, fat but not greasy, spicy and refreshing, more and more people like it. Today, it has become a wonderful flower in the street local snacks of the county.