When traveling in Taishan, Guangdong, you can try some local specialties.

First of all, let's have a 49% beef bone soup, and this beef bone clear soup is only made of beef bones. It only takes half a bowl to wake up the taste buds that have been numb for a long time, which makes people feel cold and refreshing. Then take out the beef bone and put it in your mouth for a bite, only to feel that the meat is rich, fat, fresh and soft, and the taste of the bone will make people linger.

The meat dish is Taishan wen cun Five-flavor Goose, which is cooked with pure Taishan wen cun domestic goose and five-flavor juice made from local soy sauce, vinegar, rock sugar, wine, licorice and cinnamon in proportion. When eating, the meat of the goose is full of fragrance, and the five flavors are fully integrated, which makes people chew more and more fragrant.

Taishan has good land and water, beautiful scenery and rich products. It is especially good for oysters to grow in such a place.

There are many ways to make oysters, such as frying, burning, stewing, steaming, frying and soaking, which can make delicious oysters. The cooking of oysters is very particular about the temperature. One more point makes them old, and one less point makes them unfamiliar. The most important thing is that oysters with large palms always shrink by half when cooked, but the oysters cooked by Taishan women are always full and plump. With an open mind to ask for the secret, women always proudly answer: "Nothing but oysters."

Anyone who has eaten authentic Taishan oysters knows that this statement is not false. Stir-fried ginger and scallions, or simply steamed with shells, are refreshing, fresh and sweet, and have no residue.

There are also fresh local seafood ashore in Taishan. The shrimps and crabs are boiled, and the fish is steamed, tender, smooth, fat, delicious and sweet, which makes people memorable.

stir-fried cauliflower with preserved vegetables in Taishan Duhu. This kind of Duhu cauliflower, which is as big as a basin and as white as jade, was introduced by overseas Chinese living in the United States and has a history of more than 1 years. This Caicai flower is sweet and crisp, and the bacon is delicious.

finally, we'll have a famous eel rice in Taishan. It is made of locally produced shredded Miao rice, local Monopterus albus, shredded ginger and chopped green onion. Monopterus albus in rice is tender and smooth, and the rice with fragrant and soft grains tastes soft and delicious, which makes people memorable.

Authentic Taishan Monopterus albus rice requires that the proportion of eel and rice should be just right. The meat of the eel is separated from the bone, and the whole eel is intact after the bone is removed. Rice grains are distinct, the taste is soft, the meat of Monopterus albus is crisp, soft and delicious, and the gravy will be absorbed by rice.

Taishan Monopterus albus rice looks like fried rice, but it doesn't have any greasy feeling, which only makes people want another bowl after eating one bowl. Even people who resist eating onions can't refuse in front of eel rice mixed with onions. It's so delicious that they won't pick onions out again.

is this delicious food attractive enough?