As Chinese New Year celebrations continue, Dongguan prepares to showcase its culinary heritage at the upcoming 2025 China International Food and Ingredients Expo · China International Pre-Made Food Industry Expo from April 18 to 20. Ahead of this national-level event, let's explore the city's iconic festive dishes.
Houjie Roast Goose Noodles
A crown jewel of Dongguan cuisine, this dish pairs silky laifen (rice noodles) with aromatic broth and crispy-skinned roast goose. The tender meat and rich broth create a symphony of textures and flavors. Locals overflow with diners during the festivities, all craving this beloved comfort food.
Zhongtang Fish Dumplings
Hailed as "the dish that eclipses all other flavors," Zhongtang's fish dumplings showcase culinary ingenuity. Fresh mud carp flesh is pounded into translucent wrappers, enveloping a savory blend of pork and cured sausage. Shaped like golden carp (symbolizing abundance year after year), these bouncy, umami-packed parcels are a festive must.
Daojiao Meatball Congee
This humble yet luxurious congee stars springy handmade pork balls simmered in velvety rice porridge. The interplay of meaty depth and creamy grains has made it a warming breakfast ritual in Daojiao Town, embodying the essence of homegrown comfort.
Chashan Pine Cake
Celebrated during the Pine Cake Festival on the 20th day of the Lunar New Year, this sticky-rice delicacy balances subtle sweetness with floral fragrance. More than a treat, it's an edible heirloom connecting generations to Dongguan's agricultural roots.
Qishi Giant Peach Buns
These rosy-hued steamed buns—crafted from glutinous rice flour and filled with savory mung bean paste—mimic the mythical "peach of immortality." An edible blessing for health and longevity, they grace every Qishi family's reunion table.
Tangxia Braised Goose
The Hakka-inspired "lu" (simmered) goose is bathed in a master stock until the meat turns fork-tender and the skin crackles with golden perfection. A festival centerpiece, its aromatic depth speaks to Dongguan's multicultural palate.
Shilong Cured Sausages
For over 100 years, Shilong's artisans have perfected these ruby-red sausages. Marbled pork leg is seasoned with secret spices and rice wine, then air-dried to intensify the flavors. Sliced thin, they're the ultimate Lunar New Year charcuterie.
Tang Buluai (Ginger Syrup Glutinous Rice Balls)
These glutinous rice balls are drenched in ginger-infused caramel and crowned with crushed peanuts. Their name (meaning "sugar that won't shake off") mirrors the unbreakable bonds of family.
Dongguan's culinary tapestry weaves history, symbolism, and innovation into every bite. At the upcoming food exhibition, this legacy will collide with global flavors and food tech breakthroughs. Join us in April to savor the flavors shaping Dongguan's identity—and discover how tradition evolves in a globalized world.
Reporter | Xie Maishi
Planner | Jin Yanming, Shi Mei
Photo | Nanfang Plus
Editor | Liu Lingzhi, James, Shen He, Zhang Ying
