Muzhou Huangsha Clam Huangsha Clam is a specialty of Muzhou Town, Xinhui. The clam has a large body, tender meat, and sweet taste. It is far better than ordinary mud clams and is famous far and wide.

Muzhou Town in Xinhui is located in the lower reaches of the Xijiang River, close to the outlet. The river surface is wide and the water flow is slow.

Before the tributary of the Xijiang River passes through Muzhou Town, the current is very fast, washing a large amount of fine sand and clams into Muzhou and staying in the river.

Clams "live and work in peace and contentment" in the yellow sand, enjoying the natural environment provided by the Xijiang River water, and grow fat and tender, becoming a specialty of Muzhou.

In Muzhou, Shiban Village produces the most clams with the best quality, and is known as the "local abalone".

Every year around the Qingming Festival is the harvest period for yellow sand clams.

During this period, people from nearby places came to Muzhou to eat clams in an endless stream, and vehicles crowded the streets and alleys of Muzhouwei Town.

Clam has brought prosperity to the catering industry in Muzhou. Every year during the clam season, the business of catering industry owners more than doubles.

There are many ways to cook clams, including steaming, baking, roasting, and stir-frying, and each has its own flavor.

The simplest is the steamed yellow sand clam. As long as it is steamed with ginger, onion, and minced garlic, you can have a pure, fresh and sweet "steamed clam".

Baked clams with ginger have a unique scent of ginger, which is very appetizing.

To roast clams, put the oil into a large disc, dry it over fire, and then add the raw clams.

When the clams are roasted, they will open their mouths one by one and make a "bubu" sound, so they are also called "bubu clams".

The most delicious thing is fried clams. Mix garlic, ginger, wine, sugar, very fresh soy sauce, green onions, peppers, etc. with yellow sand clams, stir-fry over high heat until the clams grin.

Three Flavors of Bighead Carp There is a famous local "Three Flavors of Bighead Carp" (Bighead Carp is commonly known as Big Head Fish, and the locals also call it Chongyu).

The so-called "three flavors" mean that each part of the bighead carp is cooked in three different ways. The fish head is steamed with ginger, green onion and black bean sauce, which is delicious; the fish bones and belly are cooked with ginger, garlic, and the other flavors are original.

The fish meat is made into fish soup, which the locals call fish paste porridge. It has a smooth and fragrant taste.

Gujing Roast Goose Xinhui Gujing’s roast goose is very famous. Many tourists come all the way just to taste this kind of roast goose made with the secret recipe of the Southern Song Dynasty palace.

More than 700 years ago, a great naval battle between the Song and Yuan Dynasties occurred at Yamen in Xinhui, which changed dynasties.

After the war, an imperial cook who was responsible for making roast goose in the Southern Song Dynasty palace fled with his daughter to Xiandong Village on the west bank of Yinzhou Lake in Xinhui.

The imperial chef opened a roast goose shop in Xiandong Village. With the superb skills of the palace's secret roast goose, he cooked the roast goose until it was full of color and fragrance, and soon became famous far and wide.

Later, the imperial chef's daughter grew up and married to Gujing Town on the east bank of Yinzhou Lake. The daughter also brought her father's secret roasted goose technique to Gujing and passed it down from generation to generation.

This is where Gujing Roast Goose comes from.

Gujing's roast goose production has its own unique features, and everything from goose selection to roasting is very particular.

There are two geese produced every year. The goose species commonly used for Gujing roasted goose are goose fry one and a half months before and after Qingming Festival in spring and Double Ninth Festival in autumn. They are raised in local fish ponds until they are three or four months old and weigh about 7 pounds.

(It should be noted here that the geese cannot be raised too large, otherwise the cooked meat will be old and not tender enough.) This kind of goose is called "black-maned goose", which is not polluted and has the best meat quality.

When roasting the goose, first smear the goose body with vinegar. After the goose body is dry, use the traditional light soy sauce mixed with sugar, salt, wine, minced garlic, allspice and other unique secret recipes that must not be disclosed to make the sauce.

Put it into the goose belly, tie it tightly with a rope, and smear the back of the goose with maltose before hanging it in a hot stove for burning.

When burning, pay attention to even firepower and be sure to use lychee wood for burning, so that the cooked goose will taste like lychee.