Cantonese sausage is a local food in Guangdong and belongs to Cantonese cuisine. It tastes fleshy but not greasy. Sausage is a technology of food production and meat preservation with a long history. A long cylindrical food is made by pressing animal meat into mud and filling it into casing. Sausages produced in Guangzhou are called flavor sausages because of their sweetness.

Duck eggs in mangrove forests in Beihai

There are thousands of duck eggs in the world, and the best cooking artifact is definitely the mangrove duck eggs in Beihai, Guangxi! Not only is it more delicious than ordinary duck eggs, but it is also super nutritious! Because this sea duck egg comes from the original ecology, it is preserved in an ancient way, delicious and nutritious, and each one has a soft yolk, which is a duck egg that the whole family can safely eat. Break it gently and bite it down, and the oil in the egg will gush out like a volcanic eruption. Take a sip and the oil will overflow your mouth. Full and oily yolk, dense and soft, full of flavor, drink a mouthful of rice porridge, rice-flavored eggs collide with each other, and the meaning is still unfinished ... whether it is eaten with porridge or alone, it will make your appetite open!

Fu Ping persimmon

As for persimmons, I believe everyone is familiar with them. It is a very delicious fruit, and persimmon is made by air drying. Its taste is only better than that of fresh persimmon, not worse. In persimmon, Fu Ping persimmon is the best in the industry. It tastes soft and sweet, without a trace of sour taste. Every persimmon has a layer of natural frost on it. It can be said that face value and taste coexist, and you will never forget it after eating it once.

Braised Chicken, Dezhou Style

I believe many people are familiar with this special dish, and many people have eaten it. After all, its reputation is really great. It is said that the braised chicken in Texas was accidentally made by the founder's apprentice when he was lazy. Because I forgot to watch the fire, I stewed the chicken in the pot until it was boneless. I thought the chicken in the pot was ruined, but it was unexpectedly delicious, so the founder improved the practice and finally became the current Dezhou braised chicken. And its biggest feature is tasty, very tasty. In chicken, every trace of chicken fiber is delicious and addictive once eaten.