1. Houjie Seto powder. Houjie Seto Rice Noodle is a famous traditional dish in Dongguan City, Guangdong Province. It is the traditional food of Dongguan Life Banquet, which means long life, many blessings and longevity. The most famous roast goose and duck in Dongguan are of course Houjie. Seto powder, the most exquisite is a pot of delicious soup, which needs to be cooked with whole chicken, large pieces of meat and bones, and many special herbs and spices. When eating, blanch the seto flour in hot water and put it into a bowl, then add a tablespoon of broth, and spread the noodles with a layer of roasted goose with crispy skin and tender meat. Then the delicious soup is soaked with the smell of roasted goose, which is even more delicious and attractive.

2. Xiansha fish balls. Xiansha Fish Ball is a special snack in Dongguan City, Guangdong Province, which belongs to the Cantonese cuisine-Dongguan Shuixiang cuisine. This dish is especially famous for the fish balls in Xiansha Village, Gaobu Town, that is, sand-washed fish balls. The fish taken from the sand-washing fish balls must be fresh shad, and ducks and geese can't be kept in the fish pond to keep the taste of the fish pure. Moreover, fish balls with sand washing is one of the most time-consuming and laborious dishes in Dongguan.

3. Tangxia Lu goose is one of the traditional snacks in Dongguan, Guangdong Province, which belongs to Cantonese cuisine. This dish is an out-and-out dish of Dongguan Shanxiang. First of all, the word "Lu" is a native Dongguan dialect, which outsiders don't understand. When they hear "Lu Goose", they think it is "braised goose", but actually "Lu" means cooking. Tangxia Lu goose is a Dongguan dish with Hakka flavor. Cook the goose in the prepared soup, and after cooking, the taste will all enter the goose meat. The bone marrow is similar to that of white-cut chicken, with tender meat and blood in the bone marrow.

4. nave Chajiao fish bag. Nave Chajiao Fish Bag is a special snack in Zhongtang Town, Dongguan City, Guangdong Province, which belongs to Cantonese cuisine. This dish is made of skin made of fish wrapped in stuffing, with a history of 71 to 81 years. It was first created by a eater in Xintangsha Village, Zengcheng, Guangzhou. It is said that when he tasted the skin horn of Shunde famous fish, he thought that the skin was too thick and affected the taste of the stuffing, so he processed it into early fish buns on the basis of the skin horn. Chajiao and Xintang are separated only by a river, and their lifestyles and customs are in the same strain. The method of making fish bag in Xintang was soon spread to Chajiao, and then the chef of Chajiao Suji Restaurant reprocessed the fish bag in Xintang, creating a Chajiao fish bag with beautiful shape, thin skin and beautiful stuffing, smooth and tender, and excellent taste.