Food in Guangdong, taste in Zhaoqing
After a four-month wait, the fishing moratorium ended
The delicacies nurtured by the mighty Xijiang River ushered in a bumper harvest
Mackerel, mud carp, blue knife, Xijiang catfish, bream, bamboo shoot shell, loach, river shrimp
......
Since July, nature has given natural ingredients to the people of Zhaoqing
A wide variety of Xijiang River fresh from the river, jumping into the table
Just for the taste buds to covet a bite of "fresh"
Fishermen catch river fresh. (Photo by Wu Yongqiang)
The natural freshness of the ingredients is rare
Not to mention the good hand cooking
"The Hometown of Guangdong Chefs" is well known
Cantonese chefs have been working hard to demonstrate their culinary skills
Enjoy the "Taste Map"
Zhaoqing cuisine is also called Xijiang cuisine,
It belongs to the Cantonese cuisine family.
Xijiang cuisine is characterized by river fresh,
The method of highlighting the umami taste of the ingredients is "steaming",
As long as the master grasps the time and heat properly,
It will reveal the freshness and smoothness of the river,
Truly authentic.
Freshness:
Zhaoqing's "fresh" - fresh in the most pristine ingredients.
What are the river fresh in Zhaoqing:
Xijiang river shrimp. (Photo by Wu Yongqiang)
Xijiang river shrimp: good toughness, tender meat, white burning is the best way to retain the umami taste.
Blue knifefish. (Photo by Wu Yongqiang)
Blue knifefish: Because of its faint blue back when swimming in the water, the petite fish body is similar to the knife, and it is called "blue knife". Fry it until golden brown, the fish bones are crispy and delicious.
Yellow sand clams.
Yellow sand clam: "Xijiang Yibao", a large meat beauty, white and crispy color, clam meat is sweet and delicious. The cooking is original, with oil, salt, ginger, garlic and sauce, and stir-fry.
Bamboo shoot shell fish: because of the shape of bamboo shoot shell, so named, the meat is more and thick, the bone spurs are very few, the meat is white and tender, the taste is particularly fresh, the taste is very good. It can be fried, boiled and steamed; pickled mustard is added to make soup and soup.
Xijiang crucian carp: Steaming is the most delicious method of crucian carp, and every bite is tender!
Xijiang hairy crab: fat and creamy, the meat is fresh and sweet, without too much processing, steamed in water.
Xijiang carp: Xijiang has both black and white carp. Black carp can be stewed with garlic, the fish is delicate and fragrant. White carp can be made into raw fish, with taro shreds, beans and other ingredients, the taste is also first-class.
There are also bream, catfish, Xijiang catfish, loach, white eel...
Where can you buy fat river fresh in Zhaoqing:
Near the Bamboo PaiCang Pier near the Sogang Bridge.
Kitchen Search:
The live fish is boneless and marinated with pepper, the freshly wrapped wonton is evenly spread on the fish, and the Wenwu fire is alternately stewed... After a few tens of minutes, the mouth-watering "Guangning Wonton Stewed Pepper fish" can be served, which is a delicacy cooked by Zhaoqing master Tan Zhijun with bamboo shoots, mushrooms and other mountain goods rich in Zhaoqing Guangning's hometown.
At present, there are 55,000 chefs in Guangning, accounting for 9.33% of the county's 589,300 registered population, and the catering industry is spread all over the country. The Guangning Chefs Association has 12 branches in Beijing, Shanghai, Jiangsu and other places, and employs more than 10,000 people in five-star and well-known catering enterprises. In 2019, Guangning was awarded the "Hometown of Guangdong Chefs".
With the golden signboard of "the hometown of Guangdong chefs", in recent years, Zhaoqing has vigorously promoted the "Cantonese chefs • Zhaoqing famous chefs" project, and cantonese chef training has been continuously standardized and specialized. Through the "Cantonese Cuisine Master" project, promote "one county, one base, one town, one platform, one village and one chef". Up to now, Zhaoqing has trained 9,033 Cantonese chefs and driven more than 27,000 people to find employment and start businesses.
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Taste Hunting:
Zhaoqing food map. (Draft:Blue Sheet)
Zhaoqing wrapped steaming
Wrapped and steamed, with its sweet and soft texture and fragrant teeth and cheeks, it has become one of the favorite dishes of the locals. Pork, mung beans, pork belly, sausages and salted egg yolks are wrapped together with winter leaves with a special flavor, put into a large vat filled with boiling water, and cooked over a firewood fire. It usually takes five or six hours to cook, and the aroma of pork belly, mung beans and egg yolks can be well integrated into the glutinous rice.
Crab stewed chicken
Crab stew chicken, this is a famous dish of Xijiang, chicken and crab casserole with the pot, the thick umami flavor comes to the nose, the soup noodles are a dazzling golden yellow, tender white chicken meat absorbs the essence of crab yellow, bursting out of the incomparable sweet fragrance. It is a dish to eat twice, two fresh and one fresh, the soup of food is mellow and fragrant, the chicken is smooth and tender, the crab meat is fresh and sweet, and has the effect of nourishing the blood and nourishing the body and nourishing the six intestines.
Duanzhou Xingyan egg flower tea
Xingyan's frangipani is quite famous ~ plumeria can be brewed and drunk after drying, with a faint sweet taste, drinking heat in summer to relieve heat, and drinking phlegm in autumn to moisten the lungs.
Dinghu landscape tofu flowers
The word "landscape" emphasizes the source of water, Dinghu spring water is clear and sweet, and the tofu flowers made are more smooth and refreshing, soft and tender, while enjoying the lake and mountain color, come to a bowl of cool and smooth landscape tofu flowers, it is really a great enjoyment.
Dinghu Shangsu
Dinghu Shangsu was originally a traditional dish of Qingyun Temple in Dinghu Mountain, which was created during the Ming Dynasty's Yong calendar, with a history of more than 100 years. Its raw materials are selected from the best three mushrooms (shiitake mushrooms, grass mushrooms, mushrooms), six ears (snow ear, wood ear, elm ear, cloud ear, sand ear, osmanthus ear) and hair vegetables, dried bamboo shoots, rotten bamboo, vermicelli, yellow cauliflower, etc., soaked and washed with Dinghu water, plus ingredients, simmered one by one. When eaten, it is tender and smooth, full of fragrance, healthy and light, and is a vegetarian dish.
Wen 㞧鲤
The shape of the carp is different from that of ordinary carp, the head and body are rounded, the head and shoulders are shrunk, the mouth is hooked, and the three golden lines on the body extend from the cheeks to the tail, becoming its most prominent feature. According to legend, after Empress Dowager Cixi tasted it, she personally awarded a plaque with the words "Lingnan First Pond, Wen Nai Carp King".
The best way to cook the carp is "steamed", no ginger, just salt and peel, after about 5 minutes of steaming, after cooking, add peanut oil, sprinkle with green onions and serve.
After steaming, the flesh of the carp is white and the aroma is overwhelming. The most distinctive feature of the carp is its scales, which are soft and smooth to eat, while the flesh of the carp is tender and sweet, and the more you eat it, the more sweet it is.
Four will tea oil chicken
Tea oil chicken is a specialty of Zhaoqing Sihui, and the ingredients are mainly wild camellia oil, native chicken, pepper, garlic, sesame oil, salt, green onion, soy sauce, monosodium glutamate, ginger slices, pepper, rice wine and so on. Among them, the wild camellia oil used is a rare edible oil unique to China, with a special oil aroma, rich in unsaturated fatty acids, and does not contain cholesterol, and has the effect of life and circulation, blood activation and detoxification. Therefore, the tea oil chicken will have a special fragrance when eating, the chicken skin is golden and crispy, and the chicken is fresh and tender, which makes people reminisce.
Wheat Creek Carp, Wheat Creek Carp
Maixi carp and Maixi carp, produced in the two ponds of Maixi and Maitang in Gaoyao Dawan, belong to the national geographical indication products of China and have the title of "king of fish". It is said that in the Qing Dynasty, Maixi carp and Maixi carp were listed as tributes to the imperial court, and it is said that Empress Dowager Cixi also praised them.
Due to its unique growing environment, the Maixi fish is powdered white and has a delicious taste. What's more, there are no special seedlings of Maixi carp, ordinary carp species are put into Maixi and Maitang, and they can be transformed into Maixi carp after enough years; if Maixi carp is put in other fish ponds, they will degenerate into ordinary carp.
The cooking method of Maixi fish is mainly based on steaming, if you want to maintain the original taste, do not put ginger and shallots and soy sauce, just add a little salt, raw oil and tangerine peel, there is a tender, sweet, sweet and no fishy feeling.
Maixi carp is characterized by a particularly small head, mouth, shrugging, the fish body on both sides of the venus, silver scales, cooked and shrunk into small grains, the meat is fat and tender like chicken, honey, sweet and delicious, intriguing after eating, is an export specialty. Wenqing carp is famous for its fat and sweet fragrance, and Maixi carp is known for its honey flavor and tenderness.
Penny powder
Penny powder is a traditional Han snack with characteristics in Deqing County, Zhaoqing City. Deqing Fragrant Mountain Spring Water is clear, the pho is flexible and refreshing, the geographical location is unique, the bamboo products are positively cool, the pho is placed in the bamboo penny hanging, the combination of the two, the bamboo flour has the characteristics of delicious and hot, coupled with the unique sauce, delicious and refreshing.
Seal the apricot blossom chicken
The apricot blossom chicken got its name from the town of Fengkai apricot blossom in Zhaoqing. Because local farmers stock it under the bamboo forest by the stream, or under the pine trees on the mountain, often fed with wild grass insect ants, the apricot blossom chicken is full of muscle and evenly distributed fat, and can be made into a variety of delicious dishes by cooking methods such as burning, stewing, stir-frying, steaming, stewing, potting, and salt baking.
Among them, the apricot blossom white cut chicken method is the best. After the chicken is slaughtered and washed, it is soaked in boiling water at 90 degrees Celsius, the skin is golden yellow, the oil is shiny, and it tastes clear, fresh, sweet and refreshing.
Seal Cairo Dong beef
Every year in November, from the north wind, the Luo Dong people begin to hang yellow beef on their eaves, naturally air drying, and the beef jerky teeth and cheeks left fragrant.
Quang Ninh bamboo shoot feast
Quang Ninh is famous as the "Hometown of Chinese Bamboo", with more than 200 kinds of bamboo, and there are also many edible bamboo shoots. Among them, it is famous for the "three shoots" of bamboo shoots, bitter shoots and sweet shoots, and the fresh fiber is tender and the meat is thick and juicy; after drying, its flavor is more unique.
Quang Ninh Wonton
What makes Quang Ninh Wonton special is that the skin is smooth and smooth, crisp and fragrant. Quang Ninh wonton skin is a whole egg skin, the egg skin is slightly yellow, the taste is refreshing, the clamp is not soft and rotten, and the wonton skin that has just come out of the pot is the most refreshing, and even the teeth are not excessive.
Huaiji Gangping cut powder
Gangping cut powder is made of locally produced high-quality rice as raw materials, carefully made with traditional craftsmanship, and is famous for its unique flavor of high quality and refreshing, soft and smooth thin, rich and sweet.
Huaiji bridgehead stone goat
Due to long-term stocking, and benefiting from the rich and pollution-free natural food in the mountains and good climatic conditions, the Qiaotou Stone Goat has a moderate weight, a strong physique, a bright red and tender meat, shiny elasticity, less fat taste, boiled meat is cooked but not rotten, sweet in the mouth, delicious and delicious.
[Reporter] Blue List
【Source】Partial synthesis: Zhaoqing release Zhaoqing Xijiang Network Colorful Zhaoqing
【Author】 Blue List
【Source】 Southern Press Media Group South + client