Tofu Corner is a kind of flavor snack with tofu as the main raw material, which has a long history in Kaiping, among which the "Tofu Corner" in Chikan Town is the most famous. When Tao Zhu was in charge of Guangdong, he came to Mazai Lane in Chikan for a taste, which was highly appreciated. Since then, the reputation of Tofu Corner has become a living signboard of this city, so most of the Tofu Corners sold in Kaiping City are under the banner of Chikan. The method of making tofu horn is simple, but it tastes delicious. When making tofu, first cut tofu into small cubes, then put fresh fish rot in these tofu blocks, then put them in a pot and fry them in hot oil. When frying, stir fry in time until golden brown. Tofu horn tastes smooth and crisp outside and inside, especially when it is hot.

Guangdong duck porridge

Cantonese people like to drink porridge, so the variety and preparation method of porridge are also very rich. Kaiping is especially famous for crucian carp porridge and duck porridge in Chikan town, and it is also the most popular.

At present, there are many porridge shops specializing in crucian carp porridge in Kaiping city, among which Shuguang Road is the most concentrated. Some porridge shops here are large in scale and their business is particularly prosperous, which shows the popularity of crucian carp porridge in Kaiping. The practice of crucian carp porridge is actually not complicated. The main raw materials are polished rice and fresh crucian carp. When cooking, first put the rice into the earthen basket, and after it is cooked thoroughly, add the auxiliary materials such as crucian carp, and blanch it quickly. This porridge is smooth and the fish is delicious, which is the top grade of porridge. Crucian carp is steamed until it is ripe, and topped with Kaiping specialty soy sauce, which is delicious and fragrant.

Chikan Town in Kaiping has always been rich in delicious food, and duck porridge is one of them. Because of its outstanding taste, it often attracts many Kaiping citizens to come to Chikan to taste it. Duck porridge should be boiled with polished rice, and the selection of ducks should be equally particular. Duck age and fatness should be moderate to ensure that the meat is tender but not greasy. When cooking, put the polished rice into the earthen basket and cook it. After cooking, put the half-cooked and chopped ducks in the same pot until they are completely cooked. This kind of porridge keeps the original flavor of duck meat, and has a refreshing taste, which is suitable for all ages.