1. Guangning Bamboo Shoot Banquet: Guangning Bamboo Shoot Banquet can be made in three ways: stir-frying, mixing and soaking. The flavor is mainly salty and light. In the local area, the common way to stir-fry bitter bamboo shoots is to stir-fry pork belly with bitter bamboo shoots. You can also make something new by adding green peppers or red peppers. When cooking bitter bamboo shoots, the best choice is the bitter bamboo shoots that are just unearthed in late spring every year and are about 20 centimeters long. In order to maintain the original flavor of the bitter bamboo shoots, it is not advisable to heat the bitter bamboo shoots for a long time during initial processing; there is no need to boil the bitter bamboo shoots until they are soft during cooking, otherwise the flavor will be lost. The way to eat bitter bamboo shoots is to pay attention to their bitterness, refreshingness and tenderness.

2. Maixi Carp (Chub), Dawan Town, Gaoyao City: Maixi Carp is produced in the two ponds of Maixi and Maitang in Dawan, Gaoyao City. Maixi Carp is known as the "King of Fishes" " title. Maixi grass is unique in cooking and is best steamed. If you want to maintain the original flavor, avoid adding ginger, green onions and soy sauce. Just add a little salt, raw oil and shredded tangerine peel. The meat is tender, sweet and fragrant. No fishy smell.

3. Wenqing carp: Wenqing carp mainly feeds on aquatic plants such as gorgon seeds, aloe vera, wild water chestnuts, and straw that grow in ponds. Therefore, Wenqing carp has sweet and tender meat. , the bones are soft, the scales are thin, crisp and smooth, and it does not make you feel hot or angry after eating. Especially "Steamed Wenqing Carp", when steaming, there is no need to remove the scales, cut the fish in half, do not add ginger, do not add soy sauce, only add salt, a small amount of chopped tangerine peel, and peanut oil. The Wenqing Carp oil is clear after being served. , the fish taste is outstanding in the mouth, tender and sweet, extremely delicious, the fish scales are smooth, and the appetite is strong.

4. Dinghu Shangsu: Originated from Dinghu District, Zhaoqing City, Guangdong Province, it is a specialty vegetable dish of Guangdong and belongs to Cantonese cuisine. Shangsu means high-end cuisine. Dinghu Shangsu was created by an old monk from Qingyun Temple in Dinghushan, Zhaoqing, Guangdong during the Yongli period of the Ming Dynasty. It uses Tremella fungus as the main ingredient. Its cooking technique is mainly steamed vegetables. When eaten, it is tender and smooth, with a fragrance overflowing. It is a vegetarian dish. Top grade.