1, Guangning bamboo shoot banquet: There are three methods for Guangning bamboo shoot banquet: 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 something new. You can fry green peppers or red peppers. The best choice for cooking bitter bamboo shoots is the bitter bamboo shoots unearthed in late spring and about 20 cm long. 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; You don't need to soften the 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 two ponds of Maixi and Maitang in Dawan, Gaoyao City, and is known as the "king of fish". Maxi pomfret is unique in cooking, especially steaming. If you want to keep its original flavor, don't put ginger, onion and soy sauce. Just add a little salt, oil and shredded dried tangerine peel to make the meat tender, sweet and odorless.

3. Wenqing Carp: Wenqing Carp mainly feeds on aquatic plants such as Euryale ferox, Zizania latifolia, wild horseshoe and straw. Therefore, wenqing carp has the characteristics of sweet meat, tender meat, soft bones, thin scales and no heat and fire after eating. Especially "Steamed Wen Qing Carp", when steaming, you don't need to scale, cut the fish in half, no ginger, no soy sauce, only salt, a small amount of broken tangerine peel and peanut oil. After serving, Wen Qing carp oil is clear, the taste of fish is outstanding, smooth and sweet, 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, Dinghu Mountain, Zhaoqing, Guangdong Province during Li Yong's reign in the Ming Dynasty. Tremella is the main ingredient, and the cooking skills are mainly steamed vegetables. It tastes fresh, tender and fragrant, and it is the top grade of vegetarian dishes.