Longkou Dog Meat Longkou is famous for cooking dog meat. In recent years, overseas and Hong Kong and Macao hometown associations will go to Longkou to taste every time they send a delegation back to their hometown, which has an excellent reputation and is praised as "really delicious and interesting to eat".

Matou peasant-style pencai

There are golden perilla goose and perilla chicken on the left and right sides of the bottom dish of Matou farmhouse, a circle of black mushrooms and a row of red and white roast meat in the middle, and a circle of herring stuffed with green peppers on the outside. The colors of the food match well.

Matching and selling are good, better than those pot lists piled up casually. Perilla goose and perilla chicken are very tasty, the meat is fresh and not greasy, and there is a strange smell, especially papaya and grapefruit at the bottom of the pot.

The skin and dried taro seedlings fully absorb all kinds of gravy and ingredients, which are soft and sweet. Boiled cabbage and potted vegetable juice are delicious.

Shangnan roasted meat

Shangnan Roasted Meat Shangnan Roasted Meat originated from Yunliao Market in Shangnan, Yayao, so it is also called Yunliao Roasted Meat. It was made in 1965. It has won many customers with its crispy skin, crispy meat and delicious food. Every festival, especially Tomb-Sweeping Day, Dragon Boat Festival and Double Ninth Festival.

On festivals and other festivals, the butcher shop was snapped up as soon as it opened. Even in Guangzhou, Foshan and other places, many diners order by phone, and even Hong Kong and Macao compatriots bring them back to relatives and friends when they return home.

Shuanghe Jiang Sha chicken

Shuanghe Jiang Sha Chicken Shuanghe Jiang Sha Chicken is one of the famous dishes in Heshan. This dish is famous for its fresh and smooth chicken skin, tender and delicious meat and crispy bones. In fact, it originated from "Dongjiang brine chicken".

Over the years, the teaching of Guangzhou famous chef Mai Daguang, whose ancestral home was Baikuai Village in Shuanghe more than ten years ago, has been widely circulated.

Diwu seedless watermelon

Zhaiwu seedless watermelon Zhaiwu seedless watermelon is mainly produced in Zhaiwu town. Zhaiwu watermelon is famous for its seedless, high sugar content and delicious taste. Every year during the watermelon harvest season, businessmen from Hongkong, Macau and China come to order. Planting Watermelon in Zhaiwu

It was from 1978 that a large number of "Dahongbao" and "purse" were introduced and planted for export. 1986, seedless watermelons were introduced from the provincial academy of agricultural sciences, and green husk (He Ming No.2) was planted first, and then flower husk was developed (heming).

3) and Huang Bei (He Ming 4).

Beihu roasted goose

Beihu Roast Goose The producer of Beihu Roast Goose is Beihu Hotel, so it is famous for its name. This delicious food is well known, and it has a fragrant aroma and attractive color on the dining table. The skin of the food is crisp and the meat is smooth, which is by no means false. It can be compared with the roast goose in Shenjing, Hong Kong. Beihushao

Goose pays great attention to the selection and production of materials, using black and brown geese from Qingyuan or Gaoming, with spiced powder, ginger, dried tangerine peel and cinnamon as seasonings; When barbecuing, firmly grasp the heat, bake the skin until it is crisp and golden, and then slowly transfer the heat to the skin.

In the layer, the secreted fatty oil juice is heated and transpired, and the meat is forced to fry until it is cooked and the epidermis is raised. This processing makes the goose not burnt, bright red in color, and all kinds of flavors blend together.

Qing ping qi er chicken

Qingping beggar chicken is made by hanging the chicken naked to dry, baking it for one and a half hours, filling it with spice tin foil, and baking it in a clay-stewed firewood stove. It is not only fragrant and smooth, but also oily but not greasy, and has a strong chicken flavor. clean

Pingqi Erji is famous far and near. This dish is the main dish of Qingping gourmet restaurant. The newly developed second generation Qingping Qier Chicken in our restaurant has a unique processing method, which inherits the traditional production and tastes better. Second generation beggar chicken

Bones are fragrant, but skin is cold. Wear clean disposable gloves and tear open the imported chicken, which has a unique flavor.

Sheng ping Zhu ye Qing noodles

Shengping Zhushengmian Shengping Zhushengmian prevailed before liberation and in the 1950s and 1960s. The founder is an "Annanzi" master who rose from Gulao to Shengping market. He put the dough on the chopping board, and used a "Zhu Sheng" (round bamboo pole) as a rolling pin with one end fixed.

Set it as a fulcrum, move it hard at one end and rub it, and pull it into a strip. The prepared noodles are uniform in size, flexible, smooth and elastic, and can be cooked for a long time; It tastes smooth and crisp, which makes people never tire of eating. if

Mixed with fish fillets and brisket, it tastes endless.

Shuangqiao fish porridge

Shuangqiao Fish Porridge Shuangqiao Fish Porridge has a long history of more than 100 years, especially in the restaurants in the ancient Shuangqiao City, and its reputation is well known. Method: Boil the whole cut fish (herring) or fish tail in water.

Cook, scoop up, remove bones and spines, mash meat, add ingredients, mix well, put it in rice porridge, then roll it, put it in a bowl with shredded ginger and chopped green onion, sprinkle with pepper and chopped twist. Its taste is clear, fresh, sweet, fragrant and sweet.

Slippery, it makes people eat a lot, so people say: thousand porridge is not as good as Shuangqiao fish porridge.

Gulao douchi

The ancient town is located on the beautiful Xijiang River with a history of more than 600 years. Gulao and his old ancestors moved here from other places and built a market, hence the name Gulao. According to legend, since the Qing Dynasty, the Gulao people have always had the style of instant noodles and fermented beans.

Traditionally, Gulao Mianchi has become a local specialty, which was produced and sold on a large scale in Daoguang period of Qing Dynasty, including the famous Diaozhen Soy Sauce Garden at that time.

Dunxian bamboo rice

The bamboo tube of fresh bamboo tube rice is newly cut and used once, which feels very fresh. Use the best fragrant rice, and then bake the bamboo rice with charcoal for about an hour. The fresh bamboo rice has a special taste. Unforgettable