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Dining in DG

 

Rice in lotus leaves

This is a Dongguan folk food that is made by mixing rice with duck, shrimp, roasted pork and eggs, and packed in lotus leaves for steam cooking. It is very tasty often eaten in summer and autumn.

Bao’anwei Pork

Created in the Bao’anwei village in north Gaobu, near the Dongjiang River where the climate is mild with heavy rainfall, Bao’anwei Pork taste sweet, yet not greasy. It is soft and mellow, making it a ......

Wusha Poon Choi (Big Bowl Feast)

Today, Chenwu Village in Wusha has retained a complete Big Bowl Feast custom. During festives and celebrations, family will gather together to enjoy Big Bowl Feast.

Humen Daning Crab Porridge

Each autumn, the Daning crab in Humen, Chang’an, and Shatian taste best in the year. They are often used in cooking crab porridge. After the porridge is boiled, crabmeat and crab eggs will be put insi......

Dongguan Preserved Sausage Rice

Dongguan Preserved Sausage Rice is best known to the world. This rice is coved with Dongguan preserved sausage and other preserved meat, and cooked in sandy pots due to the slow heating and good insul......

Guanxiang Salted Chicken

As a traditional Hakka dish, this chicken is tasty and the meat is tender. The ingredients are chosen carefully, which the chicken needs to be within 130 to 150 days old to ensure the good quality. Th......

Tangxia Goose

The Tangxia goose is a local Dongguan Hakka dish, which goose cooked in the soup. The meat is tender and the bone marrow taste fresh. Compared to other dishes, the Tangxia Goose is specially made and ......

Dongguan Snacks

The snack taste sticky and sweet, and are rice balls is made of glutious. In ancient times, people were very conservative about weddings. When the matchmakers brought the young men to the girls’ famil......