What's delicious to travel to Yangjiang? What's delicious in Yangjiang?

There are more than ten producing areas of Yangxi oysters in Yangjiang, such as Chengcun, Xitou, Confucian cave, sandbar and woven bamboo. Among them, the oysters produced by Chengcun Oyster Farm are the most famous. Chengcun oyster is characterized by its large size, fresh and sweet taste and bright color. It is obviously different from oyster sauce produced in other places. Chengcun oyster is small, but delicious. This is a famous local seafood. Local people like it very much, and it is a must-have dish at people's banquets.

2. Guigang larvae

Different from the fish raised in other fish ponds, the fish in Guigang, Yangjiang grew up eating grass, and the water in the pit is pure and pollution-free. Therefore, the fish in Yangjiang is delicious and rich in meat. After cooking, the fish in Guigang has become a well-known delicacy.

3. Yangjiang blood eel

Blood eel is a specialty of Yangjiang, located at the intersection of sea water and river water in Pinggang and other places. Because of wild farming, the catch is not large, so the price is higher than other eels. Yangjiang has two special cooking methods, one is blood eel rice, and the other is blood eel bean paste. Braised eel with black bean sauce is different from steamed fish with black bean sauce. The amount of black bean sauce is very large. All the blood eels are buried and steamed with slow fire. The blood eels are delicious and have no fishy smell, which is better than the blood eels rice.

4. Salted jiaozi

Yangjiang people will make salted dumplings on holidays, which is a local traditional food, meaning "family reunion, happiness". Actually, it should be said that it is a kind of Noemie meatball similar to glutinous rice balls. Yangjiang dialect is called "Tangyuan", which is made of glutinous rice flour, then moved into strips a little bigger than fingers, and then cut into small balls, square and round with scissors or knives.

5. cured duck

Yangjiang Port has a history of nearly 100 years. Made of high-quality duck with traditional handicrafts, it has the characteristics of bright color, mellow and delicious. The preserved duck in autumn and winter is the best. In recent years, Hong Kong-American preserved ducks have been exported to the Pearl River Delta region of Guangdong Province, and Hong Kong-American specialties have gone out of their homes.