1. The military cap

the marine shellfish and the marginal stones of Wanshan Island grow to look like the hats of the imperial generals in the Qing Dynasty, and its meat is elastic and tough as abalone. Eating methods include steaming, garlic steaming, boiled, stewed peanuts, porridge and so on.

2. Tangjiawan Tea Fruit

Tangjiawan Tea Fruit is a traditional folk snack in Guantang Village, Tangjiawan Town, Zhuhai, Guangdong Province, which belongs to Cantonese cuisine and has a history of several hundred years. Tea fruits are divided into three categories: white balls, with sticky rice noodles and bean paste; Radish cake, with glutinous rice flour and dried radish and meat; Jiaozi, add pork horseshoe or shredded radish with starch. It can be made into sweet and salty flavors, and it tastes fragrant and glutinous. It is a kind of delicious food for people in Guangdong to enjoy tea.

3. Dachakan barbecued pork ribs

Doumen traditional cuisine, an intangible cultural heritage project in Zhuhai. Inheriting the flavor of Lingnan barbecued pork, but original sauce formula and processing technology. Fresh shoulder meat and ribs of young bone pigs from local farmers were selected, pickled and dried with sauce, then baked in a special oven with litchi wood firewood, and cooked thoroughly. The food is crisp and tender, and the fragrance is around the throat.

4. Crispy pomfret in Nanping

Crispy pomfret in Nanping is a pomfret bred by special methods. It is characterized by using the mineral water in the reservoir and feeding it with concentrated feed by the method of intensive culture with running water. The fish has the same appearance, but the meat quality has changed. protein is 12% higher than ordinary mandarin fish, and it tastes more delicious. It also has the characteristics of soft, smooth and crisp meat, especially the belly part of the fish. Because the meat quality of this fish is tough, it has many flavors such as raw frying, steaming and stewing.

5. Hengqin oyster with abalone sauce

Hengqin oyster is plump, fresh, tender and beautiful, sweet and fragrant, and is famous at home and abroad for its "one big, two fat, three white, four tender and five crisp". Hengqin oyster with abalone sauce is made of four famous cuisines in Zhuhai-Hengqin Guifei oyster, which is bright in color and tender in juice.

6. Huang Jinfeng eel

The meat of Huang Jinfeng eel is smooth, with few broken bones and good taste. The fried food is crisp and fragrant, the stewed food is smooth and sweet, and the cooked food is smooth in the side furnace. The steamed soy sauce is delicious and fragrant. Most locals like to slap the fire board with a tile, which has a unique flavor and is always praised by the eaters.

7. Cheese-flavored oyster

Cheese-flavored oyster is fragrant, delicious, sweet and tender. Boil the oysters with their shells in boiling water for ten seconds, scoop them up and wipe them dry. Put butter, onion and garlic in the pot, stir-fry until fragrant, add fresh milk, cook cheese, season with salt and serve as the roasted oyster sauce. Pour a teaspoon of baking sauce on each oyster and put it in the oven for five minutes.

8. Doumen Heavy-shelled Crab

Zhuhai Doumen Heavy-shelled Crab, also known as loose-shelled Crab, is a rare seafood (only 1 Jin per 1, Jin), with bright color, tender and smooth meat, good taste, fresh and fragrant taste and high nutritional value. It is a nourishing delicacy and is well-known in Hong Kong, Macao, Taiwan and Zhuhai.

9. Lotus root with white rattan powder

Lotus root produced by white rattan lake is the most beautiful. White rattan powder lotus root is famous for its fat, rich powder, loose and slag-free, and no silk, also known as heartless lotus root. Raw food is as refreshing and sweet as horseshoe (water chestnut), and it can be stewed, fried and braised, and the mixed meat is better. Made of sugar lotus root, the taste is sweet as honey.

1. Baiteng Water Duck

Baiteng Lake in Doumen, Zhuhai is rich in water resources and has many species in the water, which is especially suitable for the growth of water ducks. The water ducks here are all plump and plump, and their meat is plump and tender, which has become a local delicacy. The nutritional value of the white rattan water duck is very high. The white rattan water duck stewed with yam, round meat and medlar is delicious, sweet and refreshing, but not dry.