1, Guangning bamboo shoot banquet: Guangning bamboo shoot banquet has three methods: frying, mixing and soaking. The taste is mainly salty and light. In the local area, it is common practice to stir-fry bitter bamboo shoots with pork, or to make some new things. You can fry green pepper or red pepper. For cooking bitter bamboo shoots, the best choice is about 20 cm long bitter bamboo shoots unearthed in late spring. In order to maintain the original flavor of bitter bamboo shoots, it is not advisable to heat bitter bamboo shoots for a long time during the initial processing; There is no need to soften bitter bamboo shoots when cooking, otherwise it will lose its flavor. The way to eat bitter bamboo shoots is to pay attention to bitterness, freshness and tenderness.

2. Maixi Carp (Bermudagrass) in Dawan Town, Gaoyao City: Maixi Bermudagrass is produced in Maixi and Maitang ponds in Greater Bay Area, Gaoyao City, and is known as the "king of fish". The cooking method of Maixi pomfret is unique, especially steaming. If you want to keep its original flavor, you should never put ginger, onion and soy sauce, just add a little salt, oil and shredded tangerine peel, which makes the meat tender, fragrant and sweet without fishy smell.

3. Wenqing Carp: Wenqing Carp mainly feeds on aquatic plants such as Euryale ferox, wild water bamboo, wild horseshoe and straw. Therefore, wenqing carp has the characteristics of tender meat, soft bones and thin and crisp scales, and there is no heat or fire after eating. Especially "Steamed Wen Qing Carp", when steaming, you don't need to remove scales, cut the fish in half, no ginger, no soy sauce, only salt, a small amount of dried tangerine peel and peanut oil. After serving, the oil of Wenqing carp is clear, the taste of the fish is outstanding, smooth, sweet and delicious, the scales are smooth and the appetite is strong.

4. Dinghu Shangsu: Originated from Dinghu District, Zhaoqing City, Guangdong Province, it is a vegetarian dish with Guangdong characteristics and belongs to Cantonese cuisine. Shangsu means high-class cuisine. Dinghu Shangsu was founded by an old monk in Qingyun Temple in Dinghu Mountain, Zhaoqing, Guangdong Province during Li Yong's reign in the Ming Dynasty. Tremella is the main ingredient, and its cooking skills are mainly steamed vegetables. It tastes fresh, tender and fragrant, and it is the top grade of vegetarian dishes.