1. Shiqi squab

Shiqi is rich in squab, which is famous in Hong Kong and Macao markets for its large size, thick breast, full muscles and tender and refreshing meat. Pigeons brewed by many restaurants in Shiqi are also very popular with diners.

2. Shaxi Braised Meat

This dish pays attention to the selection of ingredients first. The pork selected is neither too fat nor too thin, and the fat "Wuhuatang" is the first choice. The most time-consuming work in production is oil bleaching, that is, after the original large piece of meat is cooked in clear water, it is beaten and soaked to make the fat oil float out, then it is marinated with ingredients and braised in brown sauce until the meat surface turns yellow and the skin color and lean meat part turn red, then it is cut into pieces, and each piece is sandwiched with a cooked piece of pueraria lobata (called Ge Kou) or taro Kou (called taro Kou) or with green vegetables or Meilai as the bottom (called Cai Kou), and it is arranged in a bowl and stewed for about one hour.

3. Shenwan Pineapple

Pineapple, which is rich in shenwan town, Zhongshan City, is called "Shenwan Pineapple". Generally, each pineapple weighs about a kilo, with golden color, thin skin and thick meat. What is even more rare is that the meat is fine, crisp and slag-free, sweet and fragrant, and it will last for a long time.

4, Huangpu bacon

Smart and capable Huangpu people, according to the method of curing sausages, later made preserved meat, preserved duck and other preserved products, and constantly studied and improved the production technology, from full manual production to semi-mechanized production or full mechanized production, from air drying to charcoal drying room baking, and then to solar drying technology.