Zhaoqing cuisine belongs to the Chaozhou culinary school, featured by the characteristics of "light yet not bland, fresh yet fish-free, tender yet undercooked, rich in oil yet not greasy", making Zhaoqing a true paradise for gourmets. Its river delicacies include spot fish, three varieties of shad, Xijiang River prawns and more. Traditional snacks from Deqing such as bamboo pole rice noodles, riverside preserved mustard greens and sour pickles are famous far and wide, and a food festival is held here every two years.

Commonly known as fenzi, Sihui laifen originated among the folk in the Tang Dynasty. Glutinous rice flour is mixed with an appropriate amount of clean water to form a batter, which is then poured into a special laifen strainer. To serve, heat a pot over high heat, pour in premium soup stock, extrude the rice noodles into the soup, and season with soy sauce, white pepper and other condiments.

It is the most renowned signature dish of Sihui. The area around Zhen Mountain is the best spot to taste this dish, with numerous restaurants available near the Sixth Ancestor Temple. Camellia oil chicken boasts an irresistible rich aroma and high nutritional value.

Dinghu Mountain spring tofu pudding is the most iconic local snack, famed for three merits: fresh, tender and silky. All visitors describe its taste with one single word — refreshing.

Baisha bamboo shoots are a specialty of Baisha Village, Qingtang Town, Sihui City. Villagers grow fresh bamboo shoots in the unique soft sandy soil along the Sui River, with harvests taking place in summer. The shoots are plump with thick flesh, crisp and tender. They work perfectly as a main ingredient or side condiment. Sliced thinly and braised with duck or pork slices, they deliver a crisp, fragrant flavour that stimulates the appetite.