Dining of page 2 | govt.chinadaily.com.cn

Steamed Yellow Sand Clam is a traditional food in Doumen, yet another Intangible Cultural Heritage item in Zhuhai.

Originating from Shangheng, Doumen, Hengshan Arrowroot becomes a milky soup with a light fragrance and delicate flavor when well cooked.

Baiteng Lake has been a magnet for holidaymakers not only for its beauty, but for Baiteng Lotus Root.

Muyejia features a stuffed glutinous dumpling between two jackfruit or banana leaves.

Mazhang pork has a golden luster and tempting smell.

The soup uses bighead carp raised in a reservoir, and features a milky, sweet and palatable taste.

Spring and summer is a great time for jellyfish – it is rich, nutritious and delicious.

Sticky rice is rinsed and sundried, then fried with fresh lard oil.

Naozhou abalone is known for its fresh taste, tender meat and rich nutrition.