<h1 class="pgc-h-arrow-right" data-track="1" > Huaiji Bird's Nest</h1>
Huaiji is a livable town with rich natural resources and is known as the "Yandu of China". There are more than 170 caves in Qiaotou Town, southwest of Huaiji, the largest and most amazing is Yanyan. The stalagmites in the cave are like forests, the stalactite mantles are like flowers and jade, and there are holes in the caves, which are mysterious and mysterious, attracting thousands of swiftlets to gather and inhabit, becoming the only bird's nest producing area in China's inland.
<h1 class="pgc-h-arrow-right" data-track="3" > gangping powder</h1>
Gangping Town has always used rice to process and cut powder tradition, "Gangping cut powder" is well-known in the local area, is a best-selling green and healthy food inside and outside the province, and is famous for its unique flavor of high quality and refreshing, soft and thin.
Gangping cut powder crisp and flexible, smooth entrance, its production process is unique, the processing of cutting powder is smooth and crisp, unique flavor, well received by the masses.
<h1 class="pgc-h-arrow-right" data-track="7" > open apricot blossom chicken</h1>
Fengkai apricot blossom chicken is produced in Fengkai County, Guangdong Province, is a geographical indication product of Zhaoqing City, Guangdong Province, apricot blossom chicken is also known as "rice chicken", is the first of the three famous chickens in Guangdong.
<h1 class="pgc-h-arrow-right" data-track="9" > Dinghu landscape tofu flower</h1>
Dinghu landscape tofu flower using Dinghu Mountain's high-quality mountain spring water secretly made, first use the mountain spring water to make tofu flowers of soybeans soaked well, grind and then steamed, afterwards into the appropriate amount of gypsum, with brown sugar and ginger made of sugar water as the bottom, the tofu flowers will be more delicate and tender, sweet and delicious.
Tender tofu flowers ripple in the sugar water, fragrant and delicious sugar water naturally "drilled into" the bottom of the bowl, before tasting can be properly stirred, so that the sugar water can be imported with the tofu flower, tender and soft tofu flower with the sweet and spicy ginger flavor of the sugar water, drink a few sips, the summer suddenly subsides.
<h1 class="pgc-h-arrow-right" data-track="12" > Deqing cuisine</h1>
Deqing vegetables are made of various vegetables produced in Deqing such as mustard greens, cabbage, kohlrabi, radish, cucumbers, bamboo shoots, beans, peppers, seeds, buckwheat, and pickles. In addition, potato seedlings, taro pods, peanut leaves, and even knife beans, milk yu, etc. can be pickled into sorrels.
<h1 class="pgc-h-arrow-right" data-track="14" > of stalks</h1>
Zhaoqing Shewei bamboo shoots are made by using local specialty high-quality winter shoots as raw materials, adding special broth and various accessories. The white and yellowish and tender bamboo shoots, the soup is fresh and mellow, the color is clear, and the food is unforgettable, which is deeply loved by consumers.
<h1 class="pgc-h-arrow-right" data-track="16" > deqing crisp</h1>
Deqing crisp is a delicious traditional Han Chinese dish, which belongs to Cantonese dim sum. It is crispy and pale yellow with a distinct color. Native to Deqing County, Guangdong Province, it is made by adding sesame seeds, peanuts and other raw materials to the peach crisp. Introduced to Shanghai in the early 1940s, it has now become a traditional delicacy in Shanghai pastries.
<h1 class="pgc-h-arrow-right" data-track="18" > Sihui tea oil chicken</h1>
Tea oil chicken, to the fourth will not fail to try the thing is tea oil chicken, eating place must be in Zhenshan. The Zhenshan Six Ancestral Shrine is a thousand-year-old temple dedicated to the true body of the Six Ancestors Huineng, and there are many rural restaurants nearby.
Tea oil chicken is the best in chicken, wild camellia oil is a rare edible oil unique to China, with a special oil aroma. It produces very little and is a treasure in tea oil. This camellia oil is rich in unsaturated fatty acids, does not contain cholesterol, its nutritional value even exceeds olive oil, and has the effect of rejuvenating and detoxifying the blood.
<h1 class="pgc-h-arrow-right" data-track="21" > Huaiji HuangQingsun</h1>
Huaiji specialty Huangqing shoots are known for their coarse, tender flesh, crisp and refreshing, color and flavor, known as the "king of bamboo shoots", its price is twice as high as ordinary bamboo shoots, the products are very popular, located in Lanzhong Town under the bamboo Huangqing Mountain, the soil is unique, the production of bamboo shoots is known for its fresh color, thick meat, crisp texture, smooth and tender, refreshing, edible and not greasy and other advantages, can be eaten fresh, dried, canned and so on.
<h1 class="pgc-h-arrow-right" data-track="23" > Zhaoqing wrapped steamed dumplings</h1>
Zhaoqing wrapped steamed rice dumplings is a traditional Festival food custom of the Han people, Zhaoqing people are very particular about steaming, one should choose winter leaves with color green, leaf fragrance, antiseptic as the skin of steaming; second, we must choose good glutinous rice and mung beans of the year; third, the pork stuffed with fat and lean is superior; fourth, we must add five-spice powder and koji wine as spices to make the filling mellow and fat but not greasy.
The soaked glutinous rice, mung bean paste, pork filling, etc. are wrapped in a mold and steamed with an angle; then the steaming is put into a bucket and boiled for more than ten hours over an open flame, until the glutinous rice, mung beans and pork are completely fused, and it is delicious and mellow, and has the effect of clearing heat and detoxification.
<h1 class="pgc-h-arrow-right" data-track="26" > Dinghu Shangsu</h1>
Dinghu Shangsu is one of the traditional famous dishes of the Han people in Guangdong, which belongs to one of the vegetarian recipes of Cantonese cuisine, and Shangsu is one of the high-end dishes. Dinghu Shangsu is an old monk of Qingyun Temple in Dinghu Mountain, Zhaoqing, Guangdong Province, founded in the Ming Dynasty during the Yong calendar, using white fungus as the main ingredient, and the cooking techniques of Dinghu Shangsu are mainly steamed vegetables, and the taste belongs to the fragrance. The characteristics of Dinghu Shangsu: fresh and smooth when eating, full of fragrance, is a vegetarian dish.