. 1. Tanbu Areca taro Tanbu Areca taro is a specialty of tanbu town, Huadu District, Guangzhou City, Guangdong Province. Tanbu Areca taro is a big, elementarily shaped taro with a lot of starch, which has the advantages of powder and fragrance. When used for cooking, it is full of fragrance. Tanbu Areca taro is a national product protected by geographical indications of agricultural products. Guangzhou tanbu town Areca taro planting and entrepreneurship base was established on October 14th, 2009, and the planted Wengang taro is mainly sold to Guangzhou, Macau and other places. Wengang taro, which floats in water, is a fine product in taro. It tastes pink and fragrant, and is deeply loved and d by people from all walks of life in the market. Now it has become a characteristic agricultural product in Huadu and a major characteristic industry for local farmers to get rich. Wengang taro planted in Wengang Village belongs to Areca taro. When the taro is cut open, it can be seen that the taro is covered with tiny red tendons, which is similar to the pattern of Areca, so it is called Areca taro in cultivation. Areca catechu is a perennial monocotyledonous herb, and its nutrient content is extremely rich, with protein content of about 14%, starch content of 43.9% and fat content of 2.4%. It can be used as a vegetable and staple food, with high nutritional value, and is a nutritional treasure for infants and the elderly. Areca taro is also loved by merchants and citizens because of its unique meat powder, delicious taste, high yield, high commodity value and good sales, which is also the main reason why farmers are widely planted. Areca taro is planted in many places in our country, and Wengang Areca taro is famous at home and abroad for its fragrance, cotton and other characteristics. The topsoil of Wengang Village contains high phosphorus and potassium, and the taro produced here is large, with a core shape and a lot of starch. It has the advantages of powder and fragrance, and is used for cooking, so it is also called &”;Areca taro&”;. In 1980s, Wengang taro has been exported to Macao, Singapore, New Zealand, Canada and other places. Now Wengang taro has become the fist product of Huadu and a major characteristic industry for local farmers to get rich. Second, the &”;Panlong&”; cottage dish Panlong Country Club is located at the front avenue of Shiling Mountain in Huadu and the side of Nanhang Garden. It is a litchi garden farm facing south by the mountain. The dining room is made of bamboo shed, which is particularly cool and breathable. The decoration inside the farm is full of peasant flavor, which is extremely clean and tidy. There are all kinds of gardening flowers and fruits everywhere, bridges and flowing water, which can be used for tourists to fish and entertain, making people forget to return. The club restaurant operates a variety of farm-featured wild vegetables, such as walking chicken, goose, cereal-eating fat duck, grass-eating pomfret, wild mushroom hot pot and farm delicacies, which are delicious and full of farm flavor. The farm dishes are mostly taken from their own planting bases and cooked on the same day, so they are particularly natural, sweet and fresh. Third, litchi charcoal roast chicken: first burn the red stove with litchi wood in the farm, then take out the charcoal and put the chicken in for 30 to 45 minutes. The chicken baked in this way is golden and crispy in appearance, delicious and smooth in the inside, accompanied by rich litchi woody. 4. south milk Gangu Duck: Choose the farm-raised walking duck to stew with Nanru milk, which is common but has a unique flavor. Friends who have a soft spot for walking poultry should not miss it. 5. Hometown bamboo sausage: made of Shoumei tea and bamboo sausage by authentic farmhouse cooking method, and finally filled with bamboo mesh. Excess oil quilt of bamboo intestinesTea leaves are absorbed and have a faint tea fragrance; Choosing longevity eyebrows over the commonly used Tieguanyin is greedy for its delicate tea branches. With bamboo nets, the peasant flavor will be revealed. Six, nest egg meat broken Tianqi leaves: pork chopped with Tianqi leaves planted by the farm itself, and finally a fresh farm egg, which is both heat-clearing and stasis-removing. Seven, soup ginseng leaves: ginseng leaves with qi-promoting effect are also produced by the farm itself, which is more sweet with broth that has been boiled for a long time. Eight, steamed grass carp with yellow skin leaves: the grass carp nourished by the clear mountain pond water is particularly sweet, and steamed with yellow skin leaves, which makes the grass carp delicious and fragrant with yellow skin leaves. 9. Walking chickens If you go to a farm in the suburbs, there must be walking chickens to catch. There are various kinds of chickens, but it is the key to eat them at once. There are many Taiwanese businessmen in Huatian Town, and one of the most &”;hot&”; practices is &”;Shaojiu Chicken&”;. Looking at its eating method, we immediately understand the reason for the &”;fire&”;: this dish uses 1.5 kilograms of pure rice wine at 20 as the soup base, which is filled with American ginseng, codonopsis pilosula, angelica sinensis, ginger slices, red dates and other medicinal materials, and then the whole ground chicken is added. First, it is boiled for half an hour, and the pot is uncovered. Don&;t move chopsticks until the flame goes out. At this time, there is a thick wine aroma in the chicken flavor, and the blood gas rushes straight to the face. Now eat with full air conditioning, and it is best to eat in winter. The flower orchard is even more exaggerated. There is an idyllic villa in it. You can fish, barbecue, watch flowers and fruits in the orchard and play golf later. The facilities to Furong Resort are more complete, including mountain climbing, swimming, rafting and so on. You can also taste the snails, fish and ground chickens in the mountain pits there. It is also a great pleasure to take a vacation at Furong Zhang Resort. 10. Pine nut fish &”;Pine nut fish&”;, which is deeply loved by European guests, is transformed from the famous northern dish &”;Squirrel fish&”;. The tenderloin of mandarin fish is used as raw material, which is especially crisp and sweet, and it is delicious to wake up the stomach. The squirrel fish is shaped like a squirrel, while the squirrel fish is shaped like a pine nut, so it is named, and it also adapts to the European custom of avoiding rats. The practice of pine nut fish: First, wash the fish after descaling, viscera and gills, dry the fish with a dry cloth, chop off the head, and then batch it into the head with a flat knife, with the knife facing the spine and biting in the chest. 2. Lay the fish skin down on the chopping block, and cut it obliquely into a shuttle shape with a knife (if the fish fan is thin, the inclination will increase when the knife is cut), and the depth of the fish will be 4/5, and the edges should be cut open at the same depth, so that the knife lines will burst out and roll up when frying. Third, cut the fish head to the mouth with a knife, then break it, and beat it with a knife face for 1-2 times to make the head flat and convex in the middle. Fourth, put the shaped fish fan on the plate, add yellow wine, salt, monosodium glutamate and pepper to marinate for later use. 5. The traditional method of making lake pine nut fish paste is to use egg powder paste, put flour in a basin, pour water, add salt, monosodium glutamate, Chili powder and white sesame powder, pour the eggs into the basin, and stir them together. When stirring, slow down first, then fast, then light, and then heavy, so as to make them thick and sticky. There should be no small powder particles in the paste, but don&;t work hard. Don&;t put it until the paste is basically stirred.Add lard and baking powder and stir for a while before use. This paste should not be stored for a long time, so it should be used with mixing. 6. Hanging Paste Sprinkle dried starch on the pickled and tasty fish fan, and sprinkle it evenly on both sides of each piece, so that the fish looks dry, pores and knife edges are sealed to facilitate pasting, and then pick up the fish tail by hand and shake it a few times to open the knife edge and shake off the dry powder that is not glued. Drag the dried fish fan through the paste, and each stripe should be dragged with paste, and shake off the excess paste. 7. Cooking: 1. Take the oil pan and put 2.5-3kg fresh lard into it. When it is hot, put the pasted fish fan flat on the oil surface with both hands. When the fish fan floats and basically takes shape, rotate both hands in opposite directions to make the fish fan roll into a pine nut pattern, and dip the fish head in the paste and fry it until it floats to the oil surface. When it is golden yellow, take it out with the fish fan and cool it for later use. 2: The oil pan sits on a strong fire and burns to 80%. Then, the fish fan and fish head are re-fried. While frying, the pan is turned and turned with a colander, and it is fried until golden yellow, and the appearance is crisp and hard. Take it out and put it on a plate. 3: Add 22g lard to the wok, add onion, ginger, pine nuts and bean paste to make it smell, then add diced mushrooms, diced cooked ham, diced cooked meat, diced winter bamboo shoots, diced cake, diced green beans, diced lotus root and diced red pepper, add clear soup, yellow wine, sprinkle with salt, monosodium glutamate and pepper, and add tomato sauce, sugar and white vinegar. Features: Fine production and beautiful shape. Crispy appearance, tender and crisp inside, moderate sweet and sour taste, salty, spicy and delicious. 11. The Mid-Autumn Festival of Baiwei Snail is coming soon. Cantonese people like to eat snails while enjoying the moon on the night of the festival. It is said that it has the function of &”;seeing eyes&”;. Therefore, many Cantonese people like to invite three or five confidants or their favorite people to walk along the park, enjoy the scenery and chat after dinner. When you are tired of walking, just sit down at a snail stall, fry two or three dishes of snails, open two or three bottles of beer, blow the autumn wind, taste the wine lightly, and have a heart-to-heart talk. It is really a great pleasure in life. The snails in Huadu street snack bar are delicious: delicious snail stuffed meat, stir-fried snail, medlar snail soup, perilla snail and so on. 12. Lixi Village, Huadong Town, Longyan, Shijie, is located by the Liuxi River in the central and western part of this area, and is a famous fruit town in this area. Litchi, longan and other fruits are abundant here. In particular, the Lixi Shek Kip Longan produced here, through scientific experiments, was grafted with Fujian&;s high-quality Shek Kip Longan and our village&;s high-quality Shek Kip Longan, and the excellent Lixi Shek Kip Longan was cultivated. Compared with the traditional Shek Kip Longan, the fruit was bigger, the meat was thicker and the taste was sweeter and more refreshing. Made into dried fruit, it has the effects of nourishing the heart and spleen, nourishing blood and calming the nerves. Now Lixi Shek Kip Longan is exported at home and abroad. 13. Boiling dog meat is one of Guangzhou people&;s favorite winter foods. Dog meat has high nutritional value, and it has the effects of nourishing and strengthening yang, warming stomach and promoting blood circulation. After eating it in winter, the whole body will get hot. In Guangzhou, there are many ways to eat dog meat. The most common way to eat dog meat is to burn the slaughtered dog until it is golden, then cut it into pieces, fry it thoroughly with peanut oil, ginger and garlic, and then add the sauce, fermented bean curd, dried tangerine peel, wine, sugar and essence.Stir-fry salt, monosodium glutamate, soup, etc., turn into a crock and simmer until cooked. Finally, serve with lettuce while rolling. What Guangzhou people call &”;boiling dog meat&”; is actually one of the ways to eat &”;hot pot&”;. Boiled dog meat has a strong attractive fragrance, so it has the reputation of &”;fragrant meat&”;. The so-called &”;dog meat rolls three times, and the immortals are stable (unstable)&”;, which shows the attractive charm of its fragrance. Especially in the cold winter and the cold north wind, restaurants, restaurants and even street food stalls selling boiled dog meat are bustling inside and outside, and their business is particularly prosperous. 14. The tofu flower produced by Shanshui Tofu Flower Step Town is made of natural and pure mountain spring water, high-quality soybeans and honey. The production equipment is advanced, and the tofu flower produced is delicate, tender, sweet and delicious, clean and hygienic, and it is exported to all parts of Guangdong. Some tourists made a special trip to the terrace just to taste the landscape tofu flowers here. 15. Baked golden melon with salted eggs is a delicious food that can be tasted in Guangzhou. Sauce boiled with salted egg yolk, served with golden crispy fried pumpkin. Ingredients: one pumpkin (about 500g) and four salted eggs. Cooking oil, proper amount of custard powder, chicken powder, salt, yellow wine and other practices: 1. First, wash and peel the pumpkin. Then cut the pumpkin, remove the seeds, and then cut it into strips with the same size (about 2-3 cm strips). 2. Shell the salted duck eggs and remove the egg whites. Crush the yolk with a knife. 3. Pour the oil into the pot (about half a pot), open a bowl of custard powder pulp, dip the pumpkin in custard powder pulp, and then put it in the hot oil for frying. Fry the pumpkin crisp with slow fire for 7-8 minutes, and take it out after the pumpkin is fried until golden. 4. Add oil (a small amount) to the pot, and put the crushed duck egg yolk into the pot and stir-fry with low fire. Stir-fry until bubbles appear, add a little water (dilute the yolk slightly). Add a little salt and chicken powder to taste, and finally pour the fried pumpkin into the pot and stir fry evenly until the egg yolk is covered with pumpkin. Sixteen, radish beef brisket Radish beef brisket is a famous traditional snack in Guangzhou. It is made of white radish, fresh beef brisket and seasoning for a long time. In some busy sections such as Beijing Road and Shangxiajiu Road, the fragrance of radish brisket floats all over the street. On the street, you will often see people shopping with bowls of radish and beef brisket, especially boys and girls. 17. Dry steaming and selling is one of the traditional breakfasts in tea houses that Guangzhou people like. It is steamed with semi-exposed meat stuffing wrapped in thin noodles, which is delicious in color and refreshing. All tea houses and restaurants are available for sale. There are two kinds of steamed pork and beef. Among them, the history of beef roasting has been 70 to 80 years. The production method of beef siu Shao is: remove the tendons of beef, chop it with a knife, mix it with fat pork, ginger juice, wine, etc., tart it until it is gelatinous, squeeze it into balls and serve. Take two capsules per dish and steam them in a steamer. Now, there are refreshing ingredients such as horseshoe granules and bamboo shoots to make it more delicious and delicious. Eighteen, burned bones come to Huadu, and it is really a &”;treasure&”; not to eat burned bones. The so-called bone-burning is made by selecting the first-class pig spine, curing it with various ingredients, and then grilling it with charcoal under dark fire. Cook porridge and soup with roasted bones.Eating it can reduce fire. In addition, it can also be used to make various melons and vegetables with white gourd, pumpkin and radish. Or you can eat it by heating it in a microwave oven. Yunhaige in Jianshe North Road is one of the best &”;bone-burning&”; shops here, and the brand of bone-burning in 15 yuan has been selling well. Huadu people seem to have a special liking for ribs. Apart from burning bones, there are many &”;ribs dishes&”; here: the dish &”;south milk Huoju ribs&”; is seasoned with south milk sauce to avoid the greasy and hot smell of burning bones in the sauce; &”;Good-tasting bones&”;, small pieces of ribs are pickled, fried crispy and delicious, emitting a sweet honey flavor and a touch of garlic flavor; Butterflies are thick, seasoned with honey and black pepper, and have a Chinese steak posture.