Without a doubt, Qingyuan’s most renowned specialty is Qingyuan Chicken, followed by cured preserved foods such as cured egg, as well as Daoci Ci (Sliced Glutinous Rice Noodles). Speaking of Qingyuan Chicken—don’t buy them from regular markets if you can avoid it. It’s far better to purchase them directly from farms, where you’ll get genuine authentic Qingyuan Chicken. Another option is to dine first at mountain resorts or farm homestays; if you love the chicken there, you can buy some to take home afterward. This way, you won’t get duped. Bamboo shoots are also a local highlight, and Dongpo cured meats from Lianzhou City enjoy widespread fame too. Below is a detailed introduction to all the delicious food you must try in Qingyuan.

When visiting Qingyuan, you absolutely have to taste White-Cut Qingyuan Chicken and Daoci Ci.

Introduction: Select authentic young Qingyuan chickens weighing around 1 kilogram each. After slaughtering, hang the chicken to drain all moisture, then submerge the whole bird in gently simmering water and poach over low heat until just fully cooked. Immediately transfer it into clean ice water to chill, then chop it into pieces and arrange on a plate. Serve with a dipping sauce made of ginger, scallions, coriander, oil and salt. This cooking method fully retains the chicken’s original natural flavor—fragrant, silky and refreshing, earning it the title of "No.1 Dish of Qingyuan". Guangzhou’s famous Qingping Chicken also uses Qingyuan Chicken as its core ingredient, winning it fame across Guangdong, Hong Kong and Macao.

Introduction: Knead non-glutinous rice dough thoroughly and slice it into strips. Simmer the rice strips together with goose gravy, lean pork, snow peas and coriander. The snack carries rich goose aroma with an ultra-smooth texture, deeply beloved by local residents.

Introduction: A signature specialty of Jiulong Town, ground from local soybeans using mineral-rich mountain spring water. It delivers an exceptionally tender mouthfeel with a strong natural bean fragrance, well-known all across Yingde. To taste genuine Jiulong Tofu, you have to head to Jiulong Town itself.

Dongpo cured meats are celebrated throughout Guangdong, Hong Kong, Macao and Southeast Asian nations, a source of great local pride. The residents of Dongpo are master craftsmen; Dongpo cured meats feature diverse varieties and unique production techniques. Here are several classic selections:

One of Dongpo’s most famous preserved delicacies. As early as the 1930s, cured eggs, cured dog meat and wind-cured sausages from the "Suichanghao" shop in Dongpo Town were exported far to Malaysia, the Philippines, Hong Kong and Macao. Its primary raw materials are pork caul fat and eggs—the caul fat forms the outer wrapping, while egg yolk serves as the filling.

Among Dongpo’s cured products, the cured dog meat from Guanwu’s "Suichanghao" shop stands unrivaled. To make it, choose plump suckling dogs weighing 2.5 to 3.5 kilograms. After slaughtering and thorough cleaning, remove all bones, then marinate the meat with stir-fried fine salt. Once marinated, rinse the meat with warm water, air-dry completely, drizzle with ginger wine, and coat with sugar and galangal powder. Shape the meat neatly before air-curing. Dongpo cured dog meat is tender, crisp and aromatic, free of fishy or greasy aftertaste, and can be steamed or stir-fried.

This product boasts a centuries-long production history. During the Wanli reign of the Ming Dynasty (1573–1619), Dongpo was a vital transit stop on the official road linking Lanshan, Xintian and Jiahe in Hunan to Guangzhou, with over 100,000 travelers passing through annually. Local butchers slaughtered cattle daily to supply merchants, yet unsold beef would spoil quickly, leaving vendors facing heavy losses. One resourceful butcher hit upon roasting beef over charcoal fire and discovered the meat developed an exceptionally rich aroma; he then experimented with various seasonings to further enhance the flavor. The craft of making Dongpo dried beef originated from this moment and has been passed down to the present day.

Lianzhou also boasts distinctive local flavors, most notably cured eggs, whole cured dog meat, wild game, river seafood and mountain delicacies. Jiulong Tofu is the signature dish of Yingde. You can sample all these delicacies at night food stalls on Meihua Road, Fengguang Road and the West City Market in downtown Yingde.

Introduction: The most iconic specialty of the Feilai Gorge area, centered around live, fresh river fish and shellfish from the North River. Steaming is the primary cooking technique, relying only on basic seasonings: oil, salt, ginger and scallions. Over-seasoning would overpower the seafood’s natural original taste.

Introduction: Patrinia is a wild edible herb growing deep in the mist-shrouded Yao mountain valleys, untouched by air pollution all year round. It clears internal heat, detoxifies the body and dispels dampness. Cooking method: Take 50 grams of patrinia herb, soak in cold water for 5–10 minutes, rinse thoroughly and drain. Simmer slowly with pork bones or pork knuckles for 20 to 30 minutes to make nourishing soup.

Introduction: Ganoderma lucidum, dubbed the "Immortal Grass" in ancient times, is a large fungus thriving year-round in unpolluted remote mountain forests, absorbing the essence of heaven, earth, water and soil. The Compendium of Materia Medica records its benefits: tonifying vital energy, replenishing essence and qi, strengthening bones and muscles, beautifying the complexion, and curing consumptive weakness. Modern scientific research confirms ganoderma balances human bodily functions, containing alkaloids, mannitol, coumarin, ergosterol and multiple trace elements; its organic germanium content is several times higher than ginseng. When mature, fine powdery spores called ganoderma spores cover the fungus cap. These spores deliver dozens of times stronger medicinal efficacy than the ganoderma fruit body and exhibit remarkable effects in tumor inhibition.

Introduction: Renowned for ultra-tender, delicious meat, black mane geese are perfect for banquet feasts, family meals and gift-giving, making them the top choice for export and state guest receptions. Popular dishes crafted from black mane geese include Crispy Roast Goose cooked over open flame, Braised Goose with Sour Plum Sauce, Maggie Braised Goose pan-fried in soy sauce, Spicy Salt Goose Heads, Oyster Sauce Goose Webs, and Blanched Goose Intestines. In cold winter months, steaming hot goose casseroles sold at street stalls all over the city are irresistibly mouthwatering, leaving a lingering unforgettable taste.

Introduction: Zhushan kudzu root is a major cash crop of Tangtang Town, Fogang County, and a traditional agricultural product cultivated by the Zhushan Village Committee. Famous for its sweet, residue-free flesh and superior texture, the town’s Shengping, Lianhe and Gaoling Villages all grow "Zhushan" kudzu root, which has become a premium characteristic agricultural brand. Last year, the town’s kudzu planting base applied for national pollution-free agricultural product certification and passed provincial testing standards.

Introduction: Soak premium glutinous rice in alkaline water, wrap the rice into tube shapes with yellow thatch leaves, then boil thoroughly at high heat. Remove the thatch leaves, slice the zongzi and drizzle with syrup before eating. It offers a silky, sweet, refreshing texture with a unique herbal fragrance, fully embodying rustic mountain flavors.

Introduction: Made from seedless wild hawthorn berries native to Yao mountains via refined scientific processing, retaining the fruit’s original shape, color and natural taste. This low-sugar, low-salt, low-calorie preserved fruit is rich in digestible dietary fiber with a pleasant sweet-sour flavor. Premium seedless hawthorn aids digestion, stimulates the appetite, regulates qi circulation, activates blood flow and refreshes the mind. It delivers auxiliary therapeutic effects for arteriosclerosis, hyperlipidemia and hypertension, serving as an ideal health food for modern people with numerous health benefits.

Introduction: Carefully refined from fresh green plums, licorice and granulated sugar, with an exquisite sweet-sour taste. It relieves drunkenness and boosts alertness, an ideal snack for long car rides and travel.

Introduction: Gaogang Tofu is celebrated for three standout traits: tender, silky and crisp. Produced with primitive traditional craftsmanship, the tofu stays smooth and resists breaking down when simmered in oil. The longer it simmers, the softer and silkier it becomes; stewed together with scallions, garlic and fresh river fish, it creates an endlessly memorable flavor