Hengshan Arrowroot (横山粉葛/Hengshan Fenge)
Originating from Shangheng, Doumen, Hengshan Arrowroot becomes a milky soup with a light fragrance and delicate flavor when well cooked.
Baiteng Lotus Root (白藤莲藕/Baiteng Lian'ou)
Baiteng Lake has been a magnet for holidaymakers not only for its beauty, but for Baiteng Lotus Root.
Muyejia (木叶夹/Muyejia)
Muyejia features a stuffed glutinous dumpling between two jackfruit or banana leaves.
Mazhang braised pork (麻章扣肉/Maizhang Kourou)
Mazhang pork has a golden luster and tempting smell.
Hechun fish head soup (河唇鱼头汤/Hechun Yutou Tang)
The soup uses bighead carp raised in a reservoir, and features a milky, sweet and palatable taste.
Mixed Cold Jellyfish (凉拌海蜇/Liangban Haizhe)
Spring and summer is a great time for jellyfish – it is rich, nutritious and delicious.
Steamed Zongzi (蒸粽子/Zheng Zongzi)
Sticky rice is rinsed and sundried, then fried with fresh lard oil.
Steamed Naozhou abalone in clear soup (硇洲清汤鲍鱼/Naozhou Qingtang Baoyu)
Naozhou abalone is known for its fresh taste, tender meat and rich nutrition.
Zhanjiang steamed vermicelli roll (湛江蒸肠粉/Zhanjiang Zheng Changfen)
Steamed vermicelli rolls are white as snow and thin as paper, and have a glistening luster and delicious taste.
