Cuisine in Dinghu area includes steamed mandarin fish, Hakka copper plate steamed chicken, Dinghu steamed chicken, Dinghu mountain mud stewed chicken, Dinghu vegetables, lotus root ribs soup and so on.

1, steamed mandarin fish: when steaming, no ginger and onion, no oil, only a little cooked salt and shredded dried tangerine peel. This steamed carp tastes crisp and fragrant, with soft scales, and feels fat, tender, sweet and fresh.

2. Steamed chicken with Hakka copper plate: Steamed chicken with Hakka copper plate is a Hakka food culture with a long history. Steamed chicken with red onion and copper plate, delicate and delicious, cooked with native chicken and steamed in copper plate. The copper plate has good thermal conductivity, and the smell of chicken is completely brought out by the red onion. Chicken is golden yellow, which is a dish with good color and flavor.

3. Steaming Dinghu Lake: choose the winter leaves with green color, fragrant leaves and antiseptic as steamed skin; Then choose good glutinous rice and mung beans of that year; Pork for stuffing is better than fat and lean pork; Add spiced powder and koji to make the filling mellow, fat but not greasy. Wrap the soaked glutinous rice, mung bean paste, pork stuffing, etc. And wrap them in an angular package with a mold; After that, put the steamed rice into a bucket and cook it with open fire for more than 10 hour until the glutinous rice, mung bean and pork are completely blended.

4. Braised chicken in Dinghushan mud: wrap the minced chicken in lotus leaves, which are wrapped in processed deep mountain mud, and then wrapped in lotus leaves, so that it can be stewed for about 1 hour, 15 minutes after being tightly wrapped layer by layer. Open the lotus leaf and knock off the mud, and you will see the light yellow and shiny pheasant.

5. Dinghu Shangsu: Dinghu Shangsu is a famous dish of Qingyun Temple in Dinghu Mountain, Zhaoqing, which was founded in Yongnian of Ming Dynasty. Choose mushrooms, straw mushrooms, ground mushrooms, tremella, etc., and cook them with dried bamboo shoots and Dinghushan spring water. It is characterized by bright color, fragrant smell, sweetness, crispness, smoothness and sweetness.

6. Lotus root ribs soup: Zhaoqing is an important lotus root producing area in Guangdong Province, especially in Xinghu Lake and its surrounding ponds and low-lying areas. Fertile soil, mild climate and abundant rain create good conditions for the growth of lotus. Therefore, the lotus root produced in Zhaoqing is fleshy, plump and round, with yellow and brown skin, white meat and slightly sweet and crisp. Raw, crisp, delicious and sweet; Ripe, tender and soft.