1. Taihe Roasted Ribs

The biggest feature of Taihe Roasted Ribs is that it is made of the finest ribs, marinated with various spices, and roasted with local litchi dry wood. It is tender, juicy and tender outside, and the most distinctive thing is that the whole rib is used as a dish, with a hearty taste and a strong northwest flavor.

2. Maofengshan roast chicken

takes the ground chicken stocked by local farmers as raw material, and is soaked with more than ten kinds of medicinal materials, such as osmanthus fragrans, spiced spices, star anise, etc. The pickled chicken is hung in a mud stove and roasted with litchi, pine branches and banana leaves respectively, with different flavors. The skin of the chicken is cooked to be crispy in Jiao Hong, and the meat is juicy and tender. Because the chicken itself contains different oil, it can be made into "dry roast chicken" and "wet roast chicken".

3, Baiyun pork knuckle

Baiyun pork knuckle is one of the traditional famous dishes in Guangzhou, Guangdong Province. Almost every restaurant in Guangzhou has this dish. Take pig's hand as the main material, boil it in boiling water until it is soft and rotten, take it out and cool it, then add seasoning to cool it, and serve.

4. Roasted goose in Shenjing

Roasted goose is a traditional Cantonese cuisine. The "Deep Well Roasted Goose" originated from Shenjing Village, Huangpu District, Guangzhou, is well-known in Hong Kong, Macao and other provinces. The selection of roast goose in Shenjing is extremely strict. Qingyuan Black Brown Goose, which is medium and small in size, is the best goose. This kind of goose has delicious meat, moderate body shape, small bones and tender and juicy meat, and is a superior raw material for cooking roast goose.

5, ponceau

ponceau, introduced to Guangzhou for more than 2 years, is a representative fruit in South China. Carmine guava, called chicken excrement fruit locally, is bright red in color, thick in flesh, crisp and tender, rich in nutrition, and mainly eaten fresh.

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