The cuisines in Kaiping District include Kaiping Big Twist, Kaiping Sweet Corn, Peanut Crisp, Wan Li Roasted Chicken and Monopterus albus Rice.
1. Kaiping Big Twist: Big Twist is one of the traditional snacks in Kaiping. The golden twist is crisp, soft, fragrant and sweet. After eating, it is full of fragrance and endless aftertaste.
2. Kaiping sweet corn: Sweet corn is a kind of corn, also known as vegetable corn, belonging to Gramineae and Maize. Because of its rich nutrition, sweet, fresh, crisp and tender characteristics, it is favored by consumers at all levels.
3. Peanut crisp candy: Crispy candy, a special product of Tangshan, has a history of hundreds of years and is as famous as Tangshan sesame candy. This product is made of rice, wheat and other food crops, boiled into syrup by hand, and refined by adding pure peanut powder. Golden color, the size is like a 1 cm long gold bar. The entrance is very sweet and crisp, and the aftertaste is refreshing. And rich in nutrition, even the toothless elderly and children love to eat.
4. Wan Li Roasted Chicken: Wan Li Roasted Chicken was founded in 1944 and is a well-known traditional food in Tangshan. It is characterized by its "pipa-like shape, reddish color, fragrant and rotten taste, mellow and sweet taste and pure taste". As the production enterprise of Tangshan authentic Wan Li Roasted Chicken-Wan Li Roasted Chicken Factory, on the basis of maintaining the traditional flavor of Wan Li, it has learned from the strengths of ten famous chickens. After 72 tests, it has developed the scientific formula and batch production technology of Wan Li Roasted Chicken, which is "pipa-like, brownish red in color, delicious, sweet and tender, and pure in taste", and the fragrance is floating in Wan Li, which is amazing!
5. Rice with Monopterus albus: Slaughter Monopterus albus, eviscerate, debone, clean, cut into pieces, put in a dish, and mix well with ginger juice, salt and peanut oil. Put the washed japonica rice into a casserole, add a proper amount of water, first boil it with high fire, then cook it with low fire. After the water content is reduced by half, put the eel on the rice and continue to cook until the rice is cooked.