Muye folder is a kind of small glutinous rice balls with stuffing wrapped in upper and lower leaves. It is said that pineapple leaves or banana leaves are generally used, and the locals call it yé. You can buy it in a small shop on the street.

2. roast squab

People in Zhanjiang like pigeon meat very much, whether it's roast or soup, it's a good choice. Roasted squab is very common in night markets, and the price is about 10 yuan, 1 piece. Roasted squab tastes crisp and tender.

3. Sugarcane

As the largest sugarcane producing area in China, you must try the sugarcane here when you come to Zhanjiang. It is a good choice whether you buy a piece of sugarcane and chew it while walking in the street or choose to taste a cup of freshly squeezed sugarcane juice.

4. Hongjiang orange

Hongjiang orange is characterized by large fruit, thin skin, orange-red flesh color, bright color, delicate interior, juicy and dregs, and moderate sweetness and sourness. Hongjiang Citrus enjoys a good reputation at home and abroad, and is listed as a national banquet fruit, and is known as the "king of fruits".

5. crabs

Crab is a common dish on Zhanjiang people's table. The crabs here are big and delicious. It is produced all over the coast, mainly blue crabs and flower crabs. High-quality blue crabs are called cream crabs, among which the cream crabs produced by Min 'an in Donghai and Liao Zhi in Wuchuan are famous for their yellow cream, tender fat and delicious taste. Flower crabs are cheap and good.

6. Sandworm

Worms are cool but not tough, and taste first-class, similar to jellyfish but more varied. There are many kinds of insect recipes, such as boiled, steamed, insect soup, insect melon and vegetable pot and so on. Whether the worms are boiled, steamed or fried with vegetables, onions and garlic, they are crisp, sweet, crisp and delicious. Zhanjiang locals prefer to cook porridge with worms, and porridge cooked with worms will have a natural sweetness.

7.oysters

Oysters in Zhanjiang are delicious, but they are not necessarily very big. Bite up tight and elastic meat, sweet and delicious, cheap. In practice, the most common is burning charcoal, in addition to steaming and boiling. But charcoal burning is the simplest and most popular.

8, white-cut chicken

White-cut chicken skin is smooth, light and delicious. It is the most common chicken dish in Cantonese cuisine, which belongs to pickled chicken. It is characterized by simple production, just cooked and not rotten, maintaining the original flavor and not adding ingredients.