Delicious Food in Jiangmen & Top Dining Spots

Laifen is a classic traditional snack that makes many Guangzhou locals yearn for its nostalgic flavour. It features soft, tender rice noodles simmered until slightly mushy, paired with silky rice gravy and an array of rich toppings: minced pork, dried shrimp, diced shiitake mushrooms, crispy pork crumbs, and shredded turnips stir-fried with diced green chillies. The smooth noodles, chewy toppings, and crisp, spicy turnips make for an appetising bite. Once an affordable breakfast treat costing only a few cents, authentic laifen is now hard to find in Guangzhou. Even when spotted, most versions lack the original craftsmanship and flavour, leaving diners disappointed time and again.

Tangerine Peel Chicken is a time-honoured Han Chinese dish belonging to Sichuan cuisine. It boasts tender meat and thick, aromatic broth with a fragrant numbing-spicy taste. Its core ingredient is dried ripe orange peel, air-dried or sun-dried after harvest. The peel has a bright orange-red, yellowish-brown or dark brown surface with a brittle texture that snaps easily. Premium peel is thin yet large, vivid red and richly aromatic. Dish features: glossy reddish colour, balanced numbing-spicy flavour, tender and fragrant meat.

A beloved local specialty native to Jiangmen, Guangdong, duck liver sausage can be served as a refreshing cold appetiser or stir-fried with vegetables to create unique main courses. Feature: fresh, crisp and crunchy meat texture. Nutritional note: Duck liver, one of common duck offal, refers to the liver of domestic ducks from the Anatidae family.

Duruan giant-top bitter melon is an annual climbing herb of the Cucurbitaceae family. It has been cultivated in Duruan for over a hundred years. The sandy soil here creates ideal growing conditions for bitter melons, which grow in a distinctive shape unlike those from other regions. Locals call it giant-top melon or "persimmon-stem bitter melon".

A famous Cantonese pastry popular across Guangdong, Golden Durian Pastry belongs to Cantonese cuisine. Feature: attractive appearance, crispy outer crust and smooth creamy durian filling inside.

A traditional Cantonese rice cake snack made from glutinous rice flour and wheat starch with a sweet taste. Bowl cakes fall into two main categories: traditional old-style bowl cakes and crystal bowl cakes. Old-style varieties were prevalent in the past, while crystal bowl cakes are more widely available nowadays.

A legendary Cantonese classic from Gujing, Xinhui, Jiangmen, Gujing Roast Goose is renowned both domestically and internationally. Flavour traits: ultra-crisp skin, juicy meat with a sweet savoury aroma, adored by food lovers everywhere.

A classic Cantonese pastry popular in Guangdong. Production steps: Peel Lipu taro and steam over water until soft. Mash it into paste while hot, mix with sugar and starch to make filling. Wrap oil pastry dough with water-oil dough, roll thin, fold three times and roll flat again; repeat several times before folding and cutting into equal small dough balls.

Residents of the Five Counties region are fond of dog meat, especially people from Kaiping. Teahouses and restaurants draw customers with dishes like five-spice dog meat, dog meat hot pot and dog meat rice, while rural locals regard steamed dog meat as a delicacy. High in protein and nutritional value, dog meat carries a unique flavour and is believed to invigorate the spleen, replenish qi, harmonise the stomach and boost yang energy.

A classic Han Chinese Cantonese dish. Sand ginger mainly grows in southern China, including Guangxi, Guangdong, Yunnan and Taiwan. Chicken marinated and cooked with sand ginger is an iconic specialty across Guangdong and Guangxi. Dish feature: smooth, tender chicken skin, delicate lean meat with a light, non-greasy finish.