Guangzhou Wenchang Chicken (广州文昌鸡 Guangzhou wen chang ji)

During the 1930s, Guangzhou master chef Liang Ruijiang created this ingenious dish by removing the bones before boiling, steaming and frying the chicken meat with ham and chicken liver. By doing so, he made the best use of the ingredients, circumventing their disadvantages to result in an immaculate dish.

Cantonese-Style Roasted Duck (广式烤鸭 guang shi kao ya)

In this dish the duck features an eye-pleasing golden color, crispy skin and fragrant meat.

Shangheng Steamed Yellow Sand Clam (上横黄沙蚬/Shangheng Huangshaxian)

Steamed Yellow Sand Clam is a traditional food in Doumen, yet another Intangible Cultural Heritage item in Zhuhai. The wild shellfish abounds in the Maxi River, Lianzhou Town of Doumen District. The clam's golden shell is full of meat. It tastes quite fresh and delicious after being steamed with green peppers, mashed garlic, salt and oil.

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. It's a popular specialty among locals. The roll is made of rice, which is soaked and grounded into a pulp, then steamed into thin strips. Ingredients are covered by a salty and sweet sauce, rice wine vinegar, garlic, peanut oil and sesame oil.

Huadiao Chicken (花雕鸡 hua diao ji)

One of the top eight chicken dishes in Guangzhou, Huadiao Chicken, is a highlight of Guangzhou Beiyuan Restaurant. The chicken is stewed in an earthen pot where heat is transmitted through grease produced from fried fat. A small amount of juice and Huadiao liquor is added to the pot to facilitate cooking.