1 Magang Goose

The meat goose in Magang is the first of the four famous geese in Guangdong and exported to Hong Kong, Macao and other provinces. It is characterized by fine meat quality, moderate fat accumulation and rich and sweet taste. This kind of goose can make N kinds of dishes, such as roast goose, chopped goose, goose with soy sauce, goose with sweet and sour coke, goose with taro, goose with paparazzi, etc., and an old goose with nourishing yin and nourishing yang can also make soup.

2 magang seto

seto in seto is a verb. The ancient method of making seto powder is: after the water boils, put the powder trough on the pot and put benches at both ends. Put the kneaded sticky rice flour dough in the slot, plug it with a wooden plug, then put one end of the wooden bar into the squeezing hole of the powder slot, and several people at one end will squeeze it down hard, so that the vermicelli will come out from the small hole at the bottom of the powder slot and go down to the pot.

3 Bozai Cake

This small cake can blossom everywhere in Kaiping City and even in Guangdong Province, so that foodies are lucky enough to taste it. After the transformation of later craftsmen, there are many kinds of crystal alms cakes on the market besides the old ones, so you can choose!

4 Chikan Monopterus albus Clay Pot Rice

This clay pot rice is the first choice that almost every foodie who comes to Kaiping will taste, and the products produced in Chikan Town are the most authentic.

Fresh Monopterus albus is boneless, cut into sections or shredded, and seasoned with ginger, garlic and sesame oil to saute. Then put the shredded Monopterus albus into the clay pot and stew it with rice ... The cooking method is extremely complicated and the cooking temperature is extremely difficult to control, so a good chef often attracts many tourists and is packed.

5 Tofu Corner

Delicate and delicate tofu, cut into small squares with four corners, quickly spread with minced fresh fish, and then put it in an oil pan to fry and roll. Don't look at the production process as if it were simple and rude. In fact, the material selection and technology are not simple and casual at all: the oil is the oil fried from fresh pork, which can be fragrant for ten miles; The pot should be a flat-bottomed cauldron, which is heated evenly; The fuel is firewood, and the food fried on the pot has a faint woody flavor; The heat should be properly controlled. If the fire is too big, the meat will zoom and get old, and if the fire is too small, it can't release all the umami flavor ...

When both sides of it are fried to golden brown, sprinkle a handful of pepper and chives and serve it on the table.