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Sichuan-style sausage, on the front and ridge is made of black soil free-range pig fat meat production, with high quality wild original Chinese prickly ash, the blue bar wood wine smoked secret into the system, the smell of partial spicy sweet mouth, black pork flavor.

The taste of the food is cured by soup rice, such as the fresh meat, the old fattah, the quality of the rice, and the special aroma of the salami soup rice. It is easy to boil, easy to cook, and aromatic.

The Guang-style fresh meat sausage was founded in 1886 and continues to this day. It is refined with ancient techniques and modern environmental protection techniques. It insists on killing live pigs in the early morning, selecting pig backs and pork hind legs, filling them with three fat and seven ...

Cured meat started in Lingnan region of Guangdong and Sichuan. The cured meat which are shiny and bright color after being cooked and becomes the memory of the growth of local people.It not only tastes mellow, fat but not greasy. Now, the cured meat has become indispensable food for people.

Fresh pickled butterfish, is the rare edible fish wild in the south China sea, in deep deep overseas along the survival, high dissolved oxygen, pollution-free waters. Its thick fleshy, shark fin, and taste fresh and tender. Starting 600 years ago, local fishermen use fresh pickled wine, keep fish fr...