Speaking of Guangdong, have you all eaten these delicacies?

Food, as the name suggests, is delicious food, expensive with mountain and sea flavors, cheap with street food. In fact, food is not expensive, as long as it is what you like, you can call it food. China is known as the "culinary kingdom". In this big family in China, there are fifty-six small families, each with its own special cuisine. There are expectations before eating food, there is an aftertaste after eating, and enjoying food also depends on the occasion, and the occasion good food has a taste. The food culture around the world is profound and profound, the nutrients are different, taste more food, enjoy more health, and make people eat more happily.

So let's talk about Guangzhou first

White cut chicken

White cut chicken began in the qing dynasty folk hotel, because the chicken is cooked without seasoning white boiling, when eating with chopping, so it is also called "white chopped chicken". And because of its materials, the three yellow chickens (feet yellow, skin yellow, mouth yellow) produced by Yangshan County, Qingyuan City, Guangdong Province, are also known as three butter chickens. Later, all restaurants and delicatessens in Guangdong operated "white chopped chicken", which was not only finely fed, but also dipped in cooked "shrimp soy sauce" with the chicken. The first is the choice of chickens, the unetheaten hen is the main ingredient of the white cut chicken, but it is believed that the hen that has laid an egg once is the most delicious. The second is the place of origin, Hainan Wenchang chicken is the best, followed by Qingyuan chicken, Zhanjiang chicken, the so-called "three yellow chickens" are not in the category of consideration. The third is the age of the chickens, which is best at 180 days. The white cut chicken is cooked but not rotten, the skin is smooth and smooth, the original taste is original, light and delicious.

Crystal shrimp dumplings

Speaking of Cantonese dim sum, the most well-known is the non-crystal shrimp dumplings. Seemingly simple small shrimp dumplings, but it is an important benchmark to test the skills of Cantonese dim sum masters, and it is really not good to do without two brushes. Shrimp dumplings are also one of the "Four Heavenly Kings (Shrimp Dumplings, Steamed Roasted Wheat, Char Siu Buns, Egg Tarts)" of Cantonese morning tea. Shrimp dumplings are a traditional famous spot in Guangdong, a traditional snack of tea houses and restaurants in Guangdong Province. Cantonese people drink tea, and it is indispensable to come to a cage of shrimp dumplings. The best shrimp dumplings, the skin is as white as snow, as thin as paper, translucent, the filling is faintly visible, it is smooth and fresh to eat, delicious and tempting. The traditional shrimp dumplings are half-moon shaped, spider belly has a total of twelve folds, the filling has shrimp, meat, bamboo shoots, and the popular one shrimp dumplings are now popular.

Burnt

The so-called roasted flavor comes and goes only a few flavors: white chopped chicken, soy sauce chicken, char siu, roast meat, suckling pig, roast duck, roast goose, and hoof. When the guests came to the house and did not have time to add vegetables, they went straight to the roasted flavor shop to "chop the ingredients". The Cantonese word for "material" has a lot of meaning, and it is a noun that already contains a substantial and reliable definite. To say that someone is "material" means to say that he has the ability. The food is also a large piece of the main dish is called "material", and it is not said that adding a plate of fried greens can be regarded as "adding ingredients". It is sometimes called roasted pork, but there is a difference between the two. In addition to selling roasted flavor, "roasted pork" shops in Hong Kong also sell wax flavor in autumn and winter. After the word spread to other parts of China and Taiwan, it has lost its element of wax flavor and become synonymous with the word burning.

Ginger hits the milk

There is such a story, according to legend, in The town of Shawan, Panyu, Guangdong, an elderly woman made a cough disease, and after knowing that ginger juice can cure cough, but ginger juice is too spicy, the old woman can not drink it, the daughter-in-law accidentally poured the milk into the bowl containing ginger juice, strangely after a while the milk condensed, the mother-in-law drank it and suddenly felt full of fragrance. The next day the illness was fine. Therefore, ginger bumping milk spread in Shawan Town, Shawan people call "coagulation" "buried" so "ginger bumping milk" in Shawan is also called "ginger buried milk". Ginger milk is rich in essential iron, zinc, calcium and other inorganic salts and vitamins and other nutrients.

Boat porridge

Guangzhou people love to drink porridge, boat boy porridge is the most classic porridge. Boats refer to the small boats of people on the water, so named because they boil and sell porridge on the boat. The porridge is made of fresh shrimp, fish fillets, green onions, egg shreds, stings, peanut kernels, floating skin, and fritters, and the method of cooking porridge is also based on the method of boiling porridge and scalding porridge. It is characterized by a rotten bottom of the porridge, a fresh and sweet taste, a long set of many materials, crisp and soft and smooth. Whether in street restaurants or five-star restaurants such as the White Swan Hotel, you can taste this unique porridge in Guangzhou. In Cantonese congee shops in Guangzhou, Hong Kong, Macau and overseas, boat porridge is a must-have food. Boat porridge is used in the line as "one bend".

Wonton noodles

Wonton noodles in Guangzhou evolved from the "obtuse" of other provinces. The former is said to be the abbreviation of "hibiscus noodles", the latter is said to be the early wonton noodles are relatively small, in the winter when the lower class holds a small bowl (that is, "hug") in the arms, full stomach and can be warmed, so it is also called "fine hug" ("fine" means small). Wonton is the size of a baby's fist, and the thin dough is wrapped in a full of fresh shrimp meat filling, and when it is bitten down, the taste is extremely tender and smooth. The noodles are made in the traditional way of bamboo noodles, the tendons are transparent, the entrance is elastic, and the egg aroma is strong, which makes people feel endless. The soup is also very exquisite, and it is made of pork bones, dried fish and shrimp skin. The noodle soup dumplings can only emit a warm feeling when they are under the stomach together.

Sand river flour

The raw materials of "Shahe Noodles" are mainly rice, and the rice is first ground into rice syrup with stone grinding and water, and the water is used for natural mineral water from Baiyun Mountain. "Shahe noodles" can be fried with vegetables, seafood, and the most famous is fried with beef. This method of stir-frying with beef, the most important thing is to use stir-frying, which is quick and fragrant. If the firepower is mastered well, it will make the beef taste like a barbecue, after frying the beef jerky but very smooth and tender, after eating a plate of pho, there is no half a soup in the plate, so everyone calls it dry stir-fry, "dry fried beef river" is also named after this. Sand puff flour powder is thin and transparent, tough and smooth. Shahe noodles can be boiled in soup and fried.

Japanese beef offal

Wasai beef offal is a nearly two-hundred-year-old street food that is said to have been invented by a Hui chef who lived near Guangta Temple during the Guangxu period. This master opened a beef incense shop near the Guangta Temple, using beef intestines, beef wings, beef lungs, and radish to simmer slowly for several hours with sauces of five flavors such as peppercorns and star anise, and when the beef chowder was thoroughly cooked, the radish absorbed the sauce added to the beef offal flavor, and then cut open the small pieces, and ate it with a small bamboo skewer with dipped pepper sauce. As soon as this smell came out, it spread locally, and the cantonese who were good at eating followed suit, and the japanese beef offal has been passed down to this day.

The most delicious Japanese beef offal must appear among the sporadic trolley vendors on the streets of Guangzhou. Whenever they appeared, as the steaming aroma of the flesh of the octagonal cinnamon wafted away, a group of loyal diners would surround his stall, and each person would take a small foam bowl and squat or stand, eating with bamboo skewers in spite of etiquette, which was the charm of a bowl of Japanese beef offal.

Salty pancakes

Salty pancakes are traditional snacks in Guangdong and Shandong, also known as vegetable pancakes. It is a delicious food that is not widely known. Its cooking method is simple, nutritious, soft and non-sticky, long shelf life, easy to carry, and is a very popular local delicacy. Salty pancakes have a faint southern milky aroma, salty and sweet, the more you bite into the middle of the cake body, the more crispy, the best taste is in it.

Brachy

A man, a city, a brat!!! The beauty of intestinal noodles lies in the freshness and smooth taste of rice milk, and it is essential to find the right balance between the elasticity and smoothness of rice noodles and the soft aftertaste. Therefore, the old craftsmanship of the bragu is particularly favored by everyone, and the rice milk brush is brushed on the fine and densely woven cage drawer cloth, steamed to the initial shape, and falls off coolly under the crisp and neat shake of the master. Lazy rice milk instantly turns into a lively rice skin. Rice, oil, soy sauce and leeks form the most basic flavor of the sausage.

Pot rice

The "pot" made of tiles is more flexible in terms of heat control, and the rice cooked out is also more fragrant, leaving a fragrance between the teeth and an endless aftertaste. When eating pot rice, remember to taste the taste of the rice charred, fragrant and crisp, pour the hot rice in the soup for a while and then eat it again.

Let's talk about Shenzhen

Bright suckling pigeon

Shenzhen Bright Suckling Pigeon is famous, known as the world's first pigeon, with moist, smooth, sweet and tender to win, its biggest feature is crisp skin, tender meat, bone aroma, delicious and juicy. Take a sip lightly, first the crispy skin, then the strong meat aroma, with the characteristic sweetness of the pigeon, and the meat is very full, people want to eat it. Known as the world's first pigeon, this dish is one of the three specialties of Shenzhen, and has become a well-known delicacy for Shenzhen residents because of its unique delicacy.

Gongming roast goose

The authentic Gongming roast goose has been famous overseas as early as the 28th year of the Republic of China (1939). It also attracted many merchants at the National Economic and Material Exchange Conference in 1952 and was known as a famous brand of specialty products. Freshly baked roast goose golden and bright, the skin is crisp and tender, the meat is fat but not greasy, and the aroma is rich and fragrant.

Songgang wax duck

Songgang wax duck is produced in the towns of Songgang, Shajing, Fuyong and Xin'an, and is named after the best wax duck produced in Songgang. The songgang duck making craft was inherited from the descendants of Wen Tianxiang in Jiangxi region three hundred years ago, and before 1976, it was an important export exchange commodity in Songgang area. Every year around the beginning of winter, the best local breeds of ducks are selected, fattened with brown rice, so that the meat is tender, and after about seven days, when the weather gets cold, the goose meat is washed and coated with salt, and then stacked in the basin one by one and marinated overnight. The next morning, wash with warm water, dry in the sun, and then apply various condiments to store. The skin of Songgang Wax Duck is smooth and delicious, the meat is tender and fragrant, with a heavy aroma.

Longgang three yellow chicken

The name of "Three Yellow Chickens" was given by Zhu Yuanzhang, and the Three Yellow Chickens in Longgang, Shenzhen are more famous and have a long history. Longgang Three Yellow Chicken is a well-known and long-standing specialty of Shenzhen, named after its production in Longgang District. "Three yellow and one whisker" is the mouth yellow, hair yellow, feet yellow and beard; its body size is larger than other breeds of broiler chicken, the meat is rich, tender, easier to taste, chicken after cooking thick and tender, the skin white oil smooth and bright, soft and chewable bone, high edible value, so it has been a boutique specialty in Shenzhen.

Guanlan dog meat

Guanlan dog meat is quite distinctive and is one of the famous dishes in Guangdong. Dog meat set lamb crisp and tender, rabbit meat mellow, chicken delicious as one, nutritional nourishment, with strong bones, disease and prolongation of the effect, so there is "December eat dog meat, June to see the merit" said. Guanlan Dog Meat Shop has a hot business in all seasons, mostly operated by Hakka people. Guanlan dog meat is divided into hot dishes and cold cuts. The hot dish is made of dog meat as the main ingredient, supplemented by nearly 20 kinds of condiments, mainly raw dog meat, original boiled dog meat, steamed dog meat, braised dog meat, stir-fried dog meat, dog meat nine seeds, dog meat soup, etc.; cold dishes mainly include dog offal, white cut dog meat and so on.

Manhole oysters

It is said that local fishermen accidentally found that the oysters on the tiles of the submarine tank were much larger than ordinary, so they used tiles and stones to raise oysters in the deep sea, and the oysters raised were particularly fat ~ since then, a new era of Chinese farming seafood has begun. For thousands of years, Shajing Oyster has bred the "Millennium Oyster Township" with its industrious hands, hard-working quality and wise pioneering spirit, and has also made Shajing Oyster the earliest national-level brand-name export product in Shenzhen. The shajing oyster has also cast a golden signboard, becoming the first delicious taste of foreigners to taste Shenzhen and know Bao'an.

The quality of the manhole oyster is mainly due to the mild climate of the sea and the confluence of brackish water, and the oysters are particularly rich in plankton that they feed in the seawater. Shajing oysters are only white and large, known as "glass belly", oyster meat is full of snow white, no sediment impurities, a single body oyster is one or two times larger than the foreign real estate; shajing oysters are also a kind of nostalgia that Bao'an people remember, stirring up the city's unforgettable taste; shajing oysters inherit the long history of Shenzhen's local food culture, such as the eight methods of oyster feast recorded in the Shajing Chen clan genealogy, starting with garlic steamed oysters, followed by fried oysters, fried oysters, fried oysters, noodles boiled oysters, oyster sauce, pan-fried oysters, assorted oysters and so on.

South Australian abalone

When it comes to seafood, South Australia is the first place to eat seafood. Nan'ao abalone is mainly produced in the sea cliffs of Nan'ao Bay, which is very difficult to catch, so it is also very precious. Nan'ao abalone can be used as a medicinal diet, has medical functions such as blood tonic, eye diseases, etc., can nourish the yin and kidneys, nourish the blood and nourish the face, pleasant the eyes, regulate blood pressure. In addition to nutritional value, the meat quality of Nan'ao abalone is also very delicious, one bite down, the taste is smooth and chewy, and at the same time accompanied by the umami taste of the ocean, it is emitted in the meat.

Fuyong aconite fish

Shenzhen aconite fish is produced at the confluence of brackish water in the western Helan Sea, especially the Fuyong aconitum is the most famous. Aconitum, also known as the new fish, is small and round, the maximum weight is not more than half a kilogram, the whole body has only one backbone, the meat is more boneless, easy to eat, and the meat is delicious. Fuyong aconitum is used for steaming and is very delicious. The processed aconite is coated with thin salt, sprinkled with ginger garlic rice, and even lemon mint, steamed and drizzled with soy sauce, the taste is tender and silky, and the salty fish is in full contact with the taste buds, which makes people can't stop eating.

Saigo Ki Wai shrimp

Jiwei shrimp, also known as hemp shrimp, grows at the confluence of brackish water, and Xixiang has become the most important production area of Jiwei shrimp in Shenzhen because of its unique geographical location. Saigo's basal shrimp is small in size, shaped like a middle finger, transparent and slightly pockmarked throughout the body, the shrimp skin is particularly thin, the meat is very tender, delicious and delicious, rich in nutrients, and its protein content is comparable to that of manhole oysters.

Then there's Foshan

Foshan blind cake

Blind cake is a characteristic traditional famous spot in Foshan City, Guangdong Province, blind cake is made of glutinous rice with sugar, peanuts, sesame seeds, pork, raw oil and other high-quality raw materials. The pork sandwiched in the cake is more exquisite and exquisite, marinated with fine white sugar for several months (the few days) before taking it out and preparing, eating luscious and crispy, delicious and delicious, famous at home and abroad. For more than 100 years, the production method has been simple, baked with tile pots, and produced sitting, with extremely low efficiency. It was not until 1955, after the public-private partnership, that it was changed to the board system and produced standing. Due to the improvement of operating methods, the production efficiency has been greatly improved. Product specifications are available in two sizes, six for large and ten per cartridge for smaller, or packed in cartons and tin cans.

Foshan hooves

Foshan zha hoof, also known as pig trotter, has two forms, one is made of whole pig hand, the other is to use pig's foot to open the skin, remove the tendons and bones, and then use pig fat meat sandwiched with pig lean meat wrapped in the pig's foot skin. The resulting brew is boiled over a slow heat. The former has fewer production processes and the latter has more production processes, but both are loved by The people of Foshan. Because the latter is made by using water weeds, it is called "tie hooves".

Whether it is the selection of ingredients, brewing, seasoning or simmering, there are unique features, and the production process is also more complicated, with more than 30 large and small processes. Pinch a piece of the entrance, gently bite down, feel the pork skin tender, chew very elastic, and there is no sense of fat at all, the taste is sweet, the inside meat is crunchy, full of raw flavor. The so-called "skin is crisp, crispy, sweet and fragrant", which is the best description of Foshan's hooves.

Steamed pork

The earliest and most traditional Jun'an steamed pig is in line with the ancient ancestral hall culture. In the traditional custom, the ancestral worship ceremony is held in the ancestral hall every year during the Qingming Festival and Chongyang Festival (the so-called Spring and Autumn Festival), after which the highly respected people in the village distribute the pork to each family in each village, so that the whole village can get shelter and share a solid meal. The ingredients of the Steamed Pig in Jun'an are a whole pig weighing about 50 kilograms, which takes 6 hours to marinate alone, which is relatively expensive, and only at the local red and white wedding feast in Jun'an can you have the opportunity to eat this famous dish.

For some people, after eating The Junan steamed pig, they found that the best way to cook pork is steaming. And the best steamed pigs are in Jun'an, and the rest are floating clouds. Because the whole pig is steamed with steel needles, the grease is dripped into the pot through the round hole, and the pork is fat and not greasy to eat; the special steaming cabinet can absorb excess water vapor, so the pork is dry and elegant. The finished product retains the original taste of the farm pig, not less sweet, the entrance is not able to distinguish between the skin, fat and lean meat, because of the steaming, the meat is very compact and refreshing, plus the flavor of the five-spice powder, there is no dry roast meat, the greasy stew, the oil of the buckle meat, only fat but not greasy, tender and not chai, fresh and refreshing.

Great Landslide

Traditional food made from flour mixed with ingredients such as lard, southern milk, and white sugar, was originally crisp and hard flakes, and because of its shape like a golden butterfly, Shunde is commonly known as a butterfly as "bun sand". Later, "Li Xiji" was improved, sweet and crisp, salty and sweet moderate, varieties of oyster sauce, shrimp paste, olive kernel, southern milk, etc., and now tourists taste most of the southern milk beng sand. Although bun sand is only a humble snack, it has become an indelible highlight of the local food culture.

Chen Cun powder

Chen Cun powder has three important characteristics: one is the rich flavor of rice, the other is that the thickness is very thin, only 0.5-0.7 mm, and the thickness of ordinary powder is more than 1 mm, and the third is that the toughness of Chen Cun powder is moderate, better than ordinary powder, it can be said that it is flexible and tender. Compared with intestinal powder, Chen Cun powder is more tough, and people describe it as thin, cool, smooth and soft, which is very appropriate. Ribs Chen Cun powder on the top of the ribs, the sauce is thick, and after steaming, the taste penetrates into the powder, and the flavor is truly reflected.

Double skin milk

Double skin milk, as the name suggests, is also the milk of double skin. Daliang double skin milk, sweet and tender, milky aroma, it is famous in Guangdong, Hong Kong, Macao and Taiwan, full of great rivers and north, overseas tourists mostly come to taste its deliciousness. Traditional double-skin milk is made from buffalo milk, mixed with egg whites and sugar. The upper layer of milk skin is sweet and fragrant, the lower layer of milk skin is smooth and moist, the aroma is strong, the entrance is tender and smooth, and it can also be freely eaten with red beans, mangoes, eggs, etc., making people's lips and teeth fragrant. - Look at the picture below

Golden List Milk

Since the Ming Dynasty, there has been a Golden List of Cow's Milk, but it is not known when it began. It's just that people from the previous generation said that with Jinbang Village, there is Jinbang Milk. Legend has it that in the past, there was very little arable land in Jinbang Village, and most of the local villagers lived by raising buffalo to sell beef, but due to the long cycle, it was difficult to maintain the livelihood of the family, and some Jinbang people began to sell buffalo milk. At that time, the market demand was unstable, and villagers sometimes squeezed out milk but could not sell it. Limited by the conditions, milk preservation is not easy, Jinbang people use vinegar and salt to make milk into crystal clear milk slices——— Jinbang milk to preserve.

Takamine set powder

Whether it is a festive festival or a family gathering, a bowl of high-minded sesame powder is indispensable at the table of the wise people. Takaminose powder and rice have a close relationship. Authentic kominous powder must be made of late-made Heshui yellow grain rice. Yellow millet rice is a rice planted in the second half of the year, and it has a long development time at night, planting for more than 120 days, so it is particularly viscous and suitable for making elastic teeth and taste of sesame powder.

The prepared rice milk is then connected with a small seven-hole powder urn with a wide bottom, and slid into the boiling "shrimp eye water" (that is, when the water just bubbles up) and cooked, and then soaked in cold water. These rice syrup are made of alternate rice and spring water, cold rice, "shrimp eye water" can not boil, almost seventy or eighty degrees is appropriate, cold water is the daily temperature of the water. After washing, the powder is fished into a large bowl, over the cold river, you can according to the different personal tastes, appropriately add beef brisket, pork, fish, egg shreds, ginger and other ingredients, and then pour in the boiled bone broth, a bowl of color and flavor of the powder is completed. After these processes, the powder is delicate and smooth, sweet and delicious, two bowls of belly, still feel not holding, the aftertaste is still there.

Lunjiao cake

Lunjiao cake is a pastry made of indica rice noodles, Xigu rice and other raw materials, originated in Lunjiao Town, Shunde District, Foshan City, Guangdong Province, is a traditional pastry snack in Lingnan region, belongs to the Cantonese cuisine. Due to its special quality and flavor, Lunjiao cake is especially loved by consumers in the summer, and its production is now very common. Lunjiao cake is made of indica rice flour with yeast fami alcohol, so that the starch is transformed into a mixture of starch and dextrin, and then steamed to form a type, which has a high degree of transparency. Soft and tough, similar to the use of glutinous rice products, the taste is sweet and fragrant.

Jiujiang puff pastry frying heap

Flat palm-sized round fried heap, golden in color, a small bite will make a crisp sound of clicking, the peanuts and popcorn in the filling are sweet and delicious, and slightly with a faint sesame fragrance, oily but not greasy. More than ten years ago, Jiujiang Pandui was included in China's first large-scale dictionary introducing China's indigenous specialties - the Dictionary of Chinese Indigenous Specialties.

Nishiki flatbread

Xiqiao flatbread is one of the traditional snacks in Foshan City, Guangdong Province, and is made with Xiqiao Mountain Qingquan, so it is called Xiqiao flatbread. The raw materials are Fuqiang powder, white sugar, water, lard, food powder, fresh yeast. The color of xiqiao flatbread is white and yellowish, not scorched, soft in the mouth, sweet and smooth, not dry after eating, can be compared with chicken cake.

Grass worms

In foshan's South China Sea, grass worms have always been a specialty of Lishui. Authentic water worm method, first clean the worm, wash and then put in raw oil, until the worm sucks up the oil, and then put in the salt, the worm immediately burst the pulp. At this time, add ingredients such as perilla, pepper, etc. and mix well, and then steam and bake. Steaming utensils must use a tile bowl to ensure that the aroma of the grass worms is not lost. The size of the tile bowl and the weight of the grass worm have strict indicators, and the diameter of the 13 cm tile bowl can only put 300 grams of grass worms, and the diameter of 15 cm can only put 400 grams. The water worms that come out of this are full of sweet and fragrant, which makes people feel unfinished.

High-minded roast chicken

What makes the chicken special is that it is not grilled over an open fire, but across the pan. The killed chicken is massaged and coated with a unique secret sauce, and the muscles are stretched and the sauce penetrates into the muscles. Then, after more than forty minutes of roasting, a fat roast chicken came out of the oven. The roasted chicken is firm, the chicken skin is crisp, the juice at the bottom of the basin is filled with offal, and in addition to the ingredients, there is also chicken fat dripping during the cooking process. Don't waste these juices, used to catch rice, a word "absolute", not greasy at all, there is the fragrance of chicken fat, this incense is by no means the fragrance of spices, eat more bowls of rice is no problem.

emmmm...... Dongguan

Pond goose

Tangxia Lu goose is an uncompromising Dongguan mountain village dish. The word "Lu" is a native Ofewan dialect, outsiders do not know its meaning, hear "Lu Goose" and think it is "brine goose", the actual "Lu" is the meaning of cooking. The method of this dish is to put the goose in the oil pot and keep turning it over, and the name of the goose comes from this. And Lu Ge is also one of the very "earthy" Cantonese dishes. The word "Lu" subtly expresses the production process and key of this dish: the goose coated with the secret sauce is put into the oil pot and kept turning. The sauce of the goose is made of soy sauce, sugar, vinegar, ginger, wine, etc., the goose is turned golden in the pot, the juice is completely flowed out and absorbed by the goose body, and condensed into a viscous juice, the goose is finished. The golden skin of the skin with the taste of goose meat, tender, juicy taste, with a strong sauce juice flavor, but not to cover up the wild taste of the goose meat itself, and the bone marrow is similar to the white cut chicken, the meat is tender and the bone marrow with blood, is the most suitable with Hakka rice wine under the wine dish, absolutely make you can not stop.

Roasted goosese powder

Se powder is a traditional food of Dongguan Life Banquet, which means long and long, many blessings and longevity. Dongguan's most famous roast goose is a delicious pot of broth, which must be boiled with whole chicken, large pieces of meat, large bones, and many special herbs and spices. When eating, the powder is blanched in hot water and put into a bowl, then a large spoonful of broth is added, and the flour noodles are covered with a layer of roast goose with crispy skin and tender meat, and the already delicious soup is soaked with the aroma of roast goose, which is even more delicious and tempting. The roasted goose leg skin is crispy and fragrant, making people salivate, and the powder is smooth and slightly elastic. The last thing you definitely can't miss is that bowl of soup. This soup is heard to be made with Chinese medicinal herbs such as red dates, and it also penetrates into the strong aroma of roasted goose meat, which is sweet and flavorful.

Porridge with grass roots

"Mao root porridge" is a unique breakfast in Wanyi, which is made of fresh grass roots, jade bamboo heads, lentils, red adzuki beans, poria and so on, boiled with rice, with cooling, dehumidifying, fire-reducing effects. Once in the countryside of Dongguan, every household would cook thatched root porridge, but it was also a good product that was difficult to eat, and the reason was still the reduction of thatched root.

Daojiao wrapped steamed rice dumplings

Daojiao steamed dumplings are a traditional famous spot with the characteristics of Dongguan, Guangdong, which belongs to the Dragon Boat Festival. Exquisite materials, the selection of high-quality salted egg yolk, Xianglian, mung bean, pork belly, glutinous rice, plus garlic, sand ginger, five-spice powder and other condiments to prepare, and then with a soft wash of the fine green bamboo palm leaves wrapped well, tied with Dongguan salty grass, soaked in boiling water, boiled over an open flame for several hours to make, Daojiao wrapped steamed rice dumplings fragrant, the entrance oil is not greasy, sticky and not sticky, salty and sweet moderate, fragrant, tender and delicious is the top product.

Daojiao meatball porridge

Daojiao meatball porridge is a special snack in Dongguan City, Guangdong Province, belongs to the Cantonese cuisine, the dish is based on meatballs, unique in Lingnan porridge, in the meatball porridge unique.

Dongguan dragon boat rice

Dragon boat rice is a common food in Dongguan Water Town, and its source is Sai Dragon Boat. Every year in the Dragon Boat Festival, the water town has to race the dragon boat, the young man rowing the dragon boat wants to eat on the boat, the boat will shake, and it is inconvenient to pick vegetables, so it will be mixed with the dish and rice, and it will become the current dragon boat rice. For more exciting content, please pay attention to the WeChat public account: Kitchen Shadow Cuisine. On the other hand, rowers have to eat well to have strength, dragon boat rice shrimp, fish balls and other water town specialties are essential, other ingredients are different in different places, mostly eggs, roast goose, char siu, shrimp, squid, beans, shiitake mushrooms, etc., anyway, it is appropriate to eat. Dragon boat rice is a combination of meals, and some villages also add more expensive ingredients such as pillars and oyster sauces. The rice is also divided into sticky rice, glutinous rice, etc., especially pointed out that there is generally no fish in the dragon boat rice in Dongguan, because the meal is unified, in order to prevent bone spurs, the dragon boat rice does not put fish inside. At the same time, the villagers will also invite friends from all over the world to participate, and bring out lychees, bananas, sugar water and other hospitality, the more guests feel glorious.

Chaozhou/Shantou

Duck mother twist

It is said that the duck mother twist was first created in the early years of the Qing Dynasty, and was originally a glutinous rice tangyuan. In Teochew dialect, it is called "duck mother twist", which is shaped like a female duck swimming in the water. The difference between duck twisting and tangyuan is that its shape is slightly larger than that of ordinary tangyuan, and it does not have a full circle shape but has a small horn, which is the effect of "twisting", which also makes it more vividly pressed on this name. The shape of the duck twist is as white as a peeled lychee, sweet and fragrant, soft and smooth throat. Filling-in and filling-free. The stuffed duck mother twist has sesame sugar, sweet potato, mung bean sugar and so on, each with its own characteristics. Duck twist with quail eggs, white fungus, lotus seeds, lilies, white fruits, mung beans and other ingredients, a bowl of small desserts, everything is very sweet and refreshing.

Pig's foot ring

Pig's foot ring is a traditional characteristic of the Chaoshan region's fried kway teow snacks, also known as "falling hoof kway teow", "tao bao", because of its circle-shaped, as if it is cut from the pig's trotters of the circle, so people call it pig's foot ring. The fried "pig's foot ring" is not only very cute in color, but also has a fragrant and seductive aroma, which makes people salivate, eat a bite, feel crisp and delicious, the taste is very good, and after eating it, it is more fragrant and fragrant, and the aftertaste is endless.

Teochew Kway Teow

Kueh is the "third staple food" in the hearts of Chaoshan people in addition to porridge and rice, whenever you don't know what to eat, come to a bowl of kueh! What is a kway teow? Its predecessor is just rice with water milled into rice milk, and then steamed and cut strips, such a simple approach, but in Chaozhou is the key to testing whether a small food workshop shop can qualify for a foothold in a small city, because the quality of rice and water, a little bit of rice and water ratio is not right, or the fire is not in place, or even if it is not cold enough to cut the strips, it can 100% affect the appearance and taste of the fruit strips, in the end, the simpler the thing, the more it can test the kung fu.

Saltwater kway

Also known as water kway teow, salt water kway is a local traditional kway teow snack in Chaozhou City, Guangdong Province. It has a long history, delicious taste, cheap price, and is widely loved by the local people.

Vegetable head koeh

The head of the dish is the radish cake. Caitou is a common name for radish, caitou kway is a kind of traditional rice cake in Chaoshan province, and every New Year's season, every household has steaming. When serving, cut the head of the dish into pieces and fry in oil in a frying pan until golden brown. The dish head is crispy on the outside and tender on the inside, and the taste is fragrant but not sweet.

Chaoshan beef hot pot

In Chaoshan Province, people believe that whether beef is fried, roasted, stewed or boiled, it is impossible to taste the fresh sweetness of the beef itself because too many seasonings are added, and only the clear water hot pot is the only way to taste the ultimate taste of beef. If there is an ethnic group in this world that takes the eating of beef to the extreme, I think it is the Chaoshan people! The Chaoshan people's strict demand and persistence on the freshness of beef, and the meticulousness and exquisiteness of the beef parts, are simply breathtaking.

Hand beaten beef balls

Chaoshan beef balls are a very representative of Chaoshan cuisine. Use fresh beef leg wrapped meat as a ingredient, remove the tendons and cut into pieces, forcefully turn the meat mallet into a meat sauce, add the seasoning and mix well, and then stir vigorously with your hands until the meat pulp sticks to the hand. At this time, grab the meat pulp with your hands, clench your fists, squeeze a ball of meat from between your thumb and forefinger, use a spoon to pull it into a basin of warm water, and blanch it to become a crisp beef ball.

Chaoshan raw pickled

The Chaoshan people who live by the sea like raw pickled seafood. The so-called raw pickling refers to the blood cockles, shrimp cockles, crabs, oysters, thin shells and other seasonal seafood with soy sauce, peppers, garlic, coriander and other marinades to soak seafood raw, some marinated for a day, some marinated for an hour or two, some even do not have to wait, that is, pickle and eat. The doorway lies in the preparation of the marinade, which must be enough to penetrate the ingredients and not too strong.

Chaoshan raw pickles have the reputation of "Chaoshan poison", and people who have eaten it will not take too long to look around for tea and rice without thinking, of course, because the taste is so fresh that it is somewhat outrageous. In Chaoshan Province, most of the people used to make raw pickling are some small seafood, the price is close to the people, the umami taste is not bad at all, each meal can come to a portion, do not have to be distressed, send rice and wine.

Unveiling the sun

Puning dried tofu

Dried tofu is a unique flavor food in Puning and has a long reputation. The preparation method is to use soybean refining, plus a little potato flour, gypsum and other raw materials to prepare steamed wrapped into a square, the color is white, yellow two kinds, each piece weighs about 50 grams.

Ping-pong

Speaking of Jieyang Ping Pong, it can be described as having a long history and being famous at home and abroad. In 1997, at the first national Chinese snack recognition meeting, Jieyang Ping Pong was identified as "Chinese Famous Snack" and became the pride of Jieyang's gastronomic community. It is generally flat and round. The bare skin is translucent, soaked in glutinous rice and ground into a pulp, cooked, and kneaded with a small amount of sugar to make the skin soft and consistent.

Putian bamboo shoots

Putian Town, Jiedong District, is the famous hometown of bamboo shoots, and the fried bamboo shoots here (known in eastern Guangdong as: Putian bamboo shoots) is one of the well-known characteristic snacks in Jieyang. Putian bamboo shoots using the freshest bamboo shoots and the best local "hard pulp" kway teow as raw materials, just baked Putian bamboo shoots are golden and slightly red in color, with chopsticks clipped can also see the elastic kway teow slightly shaking, the incense of the cantonese shoots intertwined, delicious and beautiful. Take a taste of chopsticks, the outer layer of crispy inside is soft and tender taste, there are bamboo shoots in the kway, there are kway teows in the bamboo shoots, fresh and sweet and smooth, the mouth is fragrant, and the aftertaste is endless.

Hongyang kway teow juice

Hongyang Kway Sauce is one of the most famous snacks in Chaoshan region, with the characteristics of crisp skin, fresh and refreshing, delicious soup and rich ingredients. In Hongyang Ancient Town, many restaurants have kway teow juice served, and small shops specializing in kway teow can also be found everywhere.

Whether the kway teow juice is delicious depends on the quality of the kway teow skin. The exquisite merchants will handcraft according to the traditional method, mix the two raw materials of rice milk and sweet potato flour into a certain proportion to form a paste, and then slowly fry them in a pan on the charcoal stove. As soon as you taste it, the deliciousness of the soup awakens the taste buds, the slippery grits skin is refreshing and sweet, very chewy, the mushrooms, eggs and pig intestines in the ingredients are very flavorful, so that people can't help but take a bite after eating, the ingredients in the Hongyang fritters are also very famous, crisp on the outside and soft on the inside, soaked in the grits juice, even the kueh juice is also full of the aroma of fritters. The kway teow juice should be eaten hot, very refreshing, and the more you eat it, the more flavorful it becomes.

Rice balls

Jianmi pills are a famous traditional snack in the Chaoshan region of Guangdong Province, which is a round two-pointed rice snack made of local high-quality rice. The Chaoshan people call the rice they usually cook rice "tip rice", hence the name. Because of its resembling a mouse's tail, the rice ball is also known as the "mouse tail". The cooking process pays attention to the "clear, fresh and ingenious" style. The ball body seasoning is kept fresh, first the ball body is soaked in boiling water, and then into the boiling pork bone original soup, plus meat slices, squid, cuttlefish breast, shrimp and other condiments, mixed with fish sauce, pepper and other ingredients, and finally, sprinkle a few pieces of verdant coriander or green onion beads on the clear soup noodles, with the white ball body and bright meat slices, forming a harmonious tone, beautiful taste, beautiful shape

Meizhou

Hakka stuffed tofu

Stuffed tofu, the filling is made of minced shiitake mushrooms, squid, shrimp, pork, a small amount of salted fish, etc., mixed with an appropriate amount of monosodium glutamate, white salt, starch, and stuffed together into the middle of the tender tofu blocks, or steamed or stewed, or boiled or fried or boiled, and can be eaten after cooking. Fry it in a pan until it is half red, that is, braised stuffed tofu, sprinkle a little green onion, dip in the spice sauce and eat while it is hot, "salty and fat and smooth" is suddenly full of taste and has a unique flavor.

Hakka pickled noodles

This is the most popular breakfast variety in Meizhou, Guangdong. Almost everyone who leaves their hometown will want to eat a piece of pickled noodles when they think of their hometown. In Meizhou, in the early morning, pickled noodles are everywhere. But it is not very easy to eat authentic pickled noodles! After adding fried garlic, whether it is the appearance, taste, nutrition, it is very good!

Shanwei

Protector of the Nation

Huguolai is made of sweet potato leaves as the main ingredient. There is also a legend about its origin. According to legend, the Southern Song Emperor fled south to a monastery in Chaozhou, hungry, the monks wanted to make some hearty meals to entertain them, but there were no good dishes in the temple. In the end, I had to go to the back garden and pick a handful of soft sweet potato leaves to cook into a soup and serve it. After eating it, Emperor Song was able to quench his hunger and was given the title of "National Dish" and later this dish was spread to the city and became a famous dish through the development of famous teachers. Now this dish is made with shiitake mushrooms and ham as accessories and stewed with top soup. The soup is turquoise in color, thick in oil, but fat but not greasy.

Raw water crab soup

Shanwei people invite guests, the first dish to order is "raw water crab soup", the white porcelain pot holds a basin of blood-black soup, the soup above the exposed several red crab feet, unique. After scooping the soup, a few pieces of raw ground yellow will be revealed at the bottom of the basin, and when you taste the soup, you will feel bitter and then sweet, salty and fragrant. The locals eat it by biting off the joints of the large sting with their teeth and sucking the meat and soup from the shell into their mouths, and the meat tastes delicious.

Shanwei fried oysters

The main ingredient for oyster roasting is fresh oysters, snow powder and duck eggs. Oyster sauce selected by the local people also known as "oysters" or "pearl oysters", snow powder refers to the fine white potato flour, first hot ding oil, put down the green onion to fry the aroma, and then pour the corn starch water evenly, fry into a round cake shape, about one centimeter thick, until the corn starch water is just ripen into shape, that is, the egg paste is evenly drizzled, and then put oysters on it (with powder water sizing), diced bacon, etc., slightly fried, cut into four corners with a spatula, from the edge of the top and then fall to the sun, turn over and continue to fry until the outside is crispy, tender and smooth inside. The sauce of "oyster roasting" is sand tea with fish sauce.

riverhead

Pork knuckle powder

Pig's foot flour is also a kind of food for Heyuan people from snacks to large, in the morning or late at night, many people will meet their friends to eat a bowl of hot pig's foot powder. The peppery pork broth makes the soup base, blanches the Bawang flower rice noodles in Heyuan, sandwiches a few pieces of white brine pork feet, sprinkles with green onions, and it is a bowl of pork foot powder. Because the powder is pre-cooked, the texture is not soft when eaten, and when combined with a rich soup base, the taste is simply superb. If you don't like to eat pig's feet, you can order meatballs and beef brisket rice.

Tuocheng tofu balls

Tofu balls are often referred to as glutinous rice stuffed tofu balls, but Heyuan people generally call them tofu balls, and they are also one of the snacks that Heyuan people go from snacks to large snacks. Freshly baked tofu balls are the most textured and textured, with a refreshing skin, firm filling and sweet taste. "To cook the stuffed tofu balls deliciously, first put the appropriate water before cooking, put a little radish and bean sprouts at the bottom of the pot, and then put the appropriate salt to heat it!" The oil is best put at the end, so that the tofu balls are smooth and original! ”

Eight knife soup

Eight knives soup is Zijin's signature soup, selected from the eight most essential parts of the pig body including pork heart, pork loin, pork liver, pork belly, pig lung, lean meat and other ingredients, sprinkle a little salt, pepper, monosodium glutamate on it, pour into the mountain spring boiling water, cook it and put it into a large soup bowl at the bottom of the green onion pad. When boiling the soup, it is never allowed to stir and flip the essence of the pig, so as not to destroy the crisp taste of the pig. Because the eight knife soup is delicious, as soon as it enters the street, it will float around, attracting diners from all over the world, and gradually becoming the cuisine of Zijin County.

Turnips are refreshing

Radish shuang is a unique product of Zhongxin, the traditional sour radish has always been the favorite of Heyuan people, with refreshing brain, appetizing and stagnant, detoxification, scraping oil to lose weight, laxative and other effects. On the side of Heyuan Street, you can often see three or five people around a stall selling sour radish eating refreshing sour radish, capers, sour buckwheat heads, cabbage, etc., that taste is really not to say, set sour, sweet, spicy in one, refreshing and delicious, eat one piece after another.

Nine-fold skin

Nine-fold skin is a specialty snack in Lianping County, which can be found in some food stall restaurants in the city. The method is to use a diamond-shaped powder skin, a thin layer of thin layers overlapped together, a total of nine layers, hence the name. The taste is fresh and fragrant, it is very refreshing to eat, when eating, first tear it open layer by layer, drizzle with soy sauce and chili sauce, and then accompany the shrimp and rice fried bamboo skin, and send it to the mouth is the perfect combination of rice milk and shrimp fried bamboo skin.

Huizhou

Pit fish

In the mountain streams of Nankunshan in Longmen County, thousands of pit fish swim happily in the clear and pure mountain spring water. Because it has always lived in the unpolluted mountain spring water of Nankunshan, the mountain pit fish in Longmen, Huizhou has almost no fishy taste, and the entrance is sweet. Mountain pit fish can be fried or fried, however, the most intoxicating to diners is the perilla pit fish, finger-length small fish after the oil, lined with pepper rings and green onions, visually very stimulating appetite, clipped up a small fish, crisp and tender, the taste is very fresh and sweet, and there is a fragrance of perilla, a bite, a bite, a bite is simply unable to stop the rhythm, used to accompany the rice is also a must.

Dog meat stew

There are many ways to eat dog meat, which can be stewed, fried, and stewed, and the habits of Huizhou people are most popular with "boiling dog meat". Huizhou people like to use grass to first burn the braked dog until golden brown, then chop the pieces, put the dog meat into a hot pot and fry the dried blood water, hold it for use, wash the pot, put in peanut oil, fry the dog meat with spices and flavors, add the soup flavor and Guangdong old orange peel, old ginger, and then use a clay pot to slowly cook until cooked. As the saying goes: "dog meat rolls three rolls, the gods are unstable (unstable)", when cooking dog meat, the smell is fragrant, mouth-watering, so Huizhou people call dog meat "fragrant meat", and there is "eat dog meat as a quilt" said.

Eight treasure nest full duck

Babaowo whole duck and salt-baked chicken can be called the "double must" in Dongjiang cuisine. Filled with glutinous rice, shiitake mushrooms, lotus seeds, dried shrimp, squid, meat grains, salted eggs and other raw materials, filled into the duck cavity, and made by continuous work of steaming, potting and steaming, it is rich and aromatic, soft and delicious.

Guanyin dish

To taste food in Huizhou Longmen South Kunshan, there is one dish that is indispensable, that is, Guanyin cuisine. Nankunshan Guanyin dish, also known as "stone garlic", is a vegetable unique to Nankunshan. Guanyin vegetable grows in pollution-free places such as mountains and streams, and is a perennial herb with wide leaves and slightly more fiber content. There are many kinds of descriptions of The Guanyin dish in Nankunshan, some say that it resembles orchid leaves, some say that it resembles garlic, some say that it resembles onions, and some say that it resembles leeks. In fact, this wild delicacy, belongs to a species of stone garlic, leek, garlic, onion flavor three-in-one, slow chewing and fine swallowing, its entrance first feels the taste of leeks, and then chew in turn will feel garlic, green onions slightly bitter and sweet taste. Guanyin cuisine has its own special feature, that is, it cannot leave Nankunshan. It is said that some people have taken Guanyin vegetables to other places to grow, but the taste is far from being comparable to that of growing in situ.

Shaoguan

Maba oil sticks to rice

Maba oil sticky rice grains are small and exquisite, no belly white, crystal clear, translucent, rich in oil texture, the color is slightly green, slender, the Qing Dynasty was once made "Gong rice". Maba oil sticky rice quality is excellent, with casserole pot rice aroma overflowing, rice noodles flooded with oil, the rice grains put on the paper there are oil traces left, so called oil sticky, because of its origin in Qujiang Maba and named "Maba oil sticky".

New Feng Chayote

Xinfeng chayote, also known as agglomerate melon, Xinfeng County produced chayote crisp and juicy, tender meat, delicious taste, can be used as a dish, but also can be processed into pickles, chayote drinks, meal snacks, preserved fruits and so on. Especially due to the limestone region and the alpine climate, the chayote is particularly sweet, crisp and flavorful.

Southern male plate duck

"Nanxiong Plate Duck" has a thousand years of history, and the locals also call it "exposure pickling", of which the plate duck in Zhujie Lane is the most famous. Plate duck color golden, rich aroma, oil tail plump, thin skin tender flesh, taste a bite only feel fragrant tough bones crisp, wax flavor strong aroma, long smell. Locals are accustomed to boiling the duck, and when the winter chill hits, they drink a clear and fragrant soup with delicious flesh, which is really warm to the heart.

Cold water pork belly

Longgui cold water belly is a specialty of Shaoguan, which is actually made of pork belly, but it is fresh and crisp, and Shaoguan people love to eat it very much. Cold-water pork belly is a characteristic traditional dish of Longgui Town, Wujiang District, Shaoguan City, Guangdong Province, which belongs to the Cantonese cuisine family. The raw material is pork belly, which is delicious and tender, so cold-water pork belly is famous in Shaoguan, and the public often goes to Longgui Town to taste this delicacy.

Stir-fried mountain pit snails

When you go to Shaoguan, there is one delicious - stir-fried mountain pit snail, be sure to remember to taste. The pit snail, thin and long pointed, is conical in shape, the size of a small finger. Its tail, in particular, at first glance, seems a bit like a screw, with a circle of threads that are dark green or black in color. If the whole mountain pit snail is erected, the thread of the circle seems to be in a beautiful woman's circle, so some people also call the mountain pit snail a fairy snail.

The mountain pit snail is extremely picky about the growth environment, one is that the water quality is clear and clear, not muddy, and the other is that the stone gap is hidden and not allowed to be turbulent or advective. Shaoguan is located in the mountains of northern Guangdong, there are many mountain pit streams, streams crisscrossing, the stream is clear as a mirror, with the mountain pit snail most like to grow the natural environment of the mountain, therefore, the streams in Shaoguan counties are native to grow a lot of mountain pit snails, eating mountain pit snail has become the most popular local snack, is definitely a trend dish that never ends all year round in the street shops and supper stalls.

Qingyuan

Wax eggs

Lak egg is one of the famous Dongpi la flavors. As early as the 1930s, the eggs, dogs and wind sausages of the "Suichang" in Dongpi Town were exported to Malaysia, the Philippine countries and Hong Kong and Macao. The main raw materials of wax eggs are flower oil (lard oil) and eggs, the flower oil is the skin, and the egg is the filling.

Knife cut fin

Knife cut fin is a local snack in Qingyuan City, Guangdong Province, and a festive food custom. Cut into strips with thoroughly kneaded sticky rice balls, then put them into boiling goose soup, and then add celery, turnips, snow beans, etc. after cooking, which is both goose-scented and slippery enough.

Beijiang River Fresh Feast

Beijiang River Fresh Feast is the biggest specialty of Feilai Gorge, and the sensitive Qingyuan people will use the natural river fresh in the Beijiang River to make a variety of delicious dishes as early as a hundred years ago. With fresh Beijiang River fresh as the main ingredient, there are many varieties, and you can choose with the king. Because of the natural texture and umami taste, the cooking method is mainly steamed, oil, salt, ginger and shallots are enough, if the seasoning is used too much, it will cover up its original taste, which is like a violent object.

Kowloon Tofu

Kowloon tofu is a traditional snack known to the locals of Kowloon Town, Yingde City, Guangdong Province, and belongs to the Cantonese cuisine family. There is a local saying that "Huanghua tofu Kowloon is famous". The tofu made with high-quality mountain spring water is also particularly tender and sweet, with unique characteristics. Kowloon tofu looks fine as gelatin on the outside, tender and not slippery to touch, dangling in the hand but not scattered, full of elasticity; when boiling soup for a long time, it is not broken, put into the mouth, the taste is fresh and tender, the lips and teeth are fragrant, and it is loved by the majority of diners. Kowloon tofu with different methods, the flavor is not the same, steaming, frying, frying, stewing, brewing can be, evocative.

Zhaoqing

Dinghu Shangsu

Dinghu Shangsu is a characteristic traditional dish in Guangdong Province, which belongs to Cantonese cuisine, and Shangsu is the meaning of high-end cuisine. Dinghu Shangsu is an old monk of Qingyun Temple in Dinghu Mountain, Zhaoqing, Guangdong Province, founded in the Ming Dynasty during the Yong calendar, using white fungus as the main ingredient, and the cooking techniques of Dinghu Shangsu are mainly steamed vegetables, and the taste belongs to the fragrance. The characteristics of Dinghu Shangsu: fresh and smooth when eating, full of fragrance, is a vegetarian dish.

Zhaoqing pepper salt shoot worm

A small bamboo shoot worm that parasitizes the tail of bamboo, and will not eat other foods in its lifetime except eating the juice and bamboo of bamboo. Therefore, the body of the bamboo shoot worm contains a lot of protein and rich vitamins, and eating a bamboo worm is equivalent to eating the essence of many bamboo shoots. Fried, white-seared, onion shredded stir-fry, these cooking techniques have always been inferior to pretzel, such a method of cooking out of the bamboo shoots, sweet and delicious, crispy aroma, golden yellow appearance also makes people happy to eat, the entrance chewing has a special protein delicious, used to send wine is even more a must.

Xijiang first Lu

Xijiang first Lu refers to snake Lu, is the guangdong Zhaoqing Deqing County special flavor cuisine, its selection of good meat snake, with different methods and ingredients, brewed out of the snake Lu taste natural and delicious, dry, no oil, fragrant and taste, rich in nutritional value, deeply loved by people.

Zhaoqing tea

I believe that many Zhaoqing people have not heard of it, but this is one of the staple foods of Jiaojiao Village of Jiangtun Town, Jiangtun Town, Guangning County, and it is also a delicacy for hospitality. Doucha, also known as Sansheng Soup, is a Hakka cultural specialty food. When making tea, grab a handful of green tea and put it in a bowl, hold a half-meter-long stick, and frequently pound and rotate. While beating, he constantly added sesame seeds, peanut kernels, and herbs (vanilla, yellow flowers, incense leaves, phylloscopus, etc.) to the bowl. When the contents of the bowl are mashed into a puree, the tea is beaten. Then, with a handful of scoops to sift the tea, put it into a copper pot, add water to boil, and the fragrance is full of fragrance for a while.

Penny powder

Penny flour is a traditional snack with a special character in Deqing County, Zhaoqing City, Guangdong Province, located in western Guangdong Province, and belongs to the Cantonese cuisine family. It is characterized by delicious and refreshing, unique sauce, a taste that is significantly different from ordinary pho, and it needs to be hung with a bamboo penny. In recent years, in the streets and alleys of Deqing City, penny powder has been seen everywhere.

Crab stewed chicken

Crab stewed chicken is a traditional dish in Zhaoqing, Guangdong Province, which belongs to the Cantonese cuisine family. This dish soup is mellow and fragrant, the chicken is smooth and tender, the crab meat is fresh and sweet, and it has the effect of nourishing blood and nourishing the body and nourishing the six intestines. Autumn is followed by a good time to eat crabs. Crabs are eaten in a variety of ways, but the best ones are inseparable from fresh characters

Zhanjiang

Rotten wok stir-fried powder

Rotten pot stir-fried powder is a traditional snack in Wuchuan City, Zhanjiang, Guangdong Province, which belongs to the Cantonese cuisine family. Because of the special use of a large iron pot to knock off the ear of the pot and cut the edge of the small pot and specially made of "rotten pot" hype, so that the bottom of the pot is flat, the fire is uniform, the fire is fragrant and commonly known as "rotten pot powder". In previous Zhanjiang Food Festivals, "Rotten Pot Fried Powder" has won the honors of "Top Ten Gold Medal Snacks" and "Most Popular Flavor Snacks", and is also one of the "Top Ten Business Cards of Wuchuan".

Yingli roast pig

Yingli roast pig is a traditional dish of Yingli Town, Leizhou City (formerly known as Haikang County) in Guangdong Province, located at the southern tip of Leizhou Peninsula, belonging to the Cantonese cuisine family. The skin is smooth, fragrant and crisp, the meat is delicate, tender and smooth, fragrant and delicious, and it is a delicacy on the table. For hundreds of years, it has been sold as "pure natural, pollution-free, and green food", attracting many foreign tourists to come and taste.

Sea fish soup

Sea fish soup is a traditional dish with a full range of colors and flavors, which belongs to the Cantonese cuisine family. Guangdong Zhanjiang people love to eat "sea fish soup", all because of its geographical environment, different cultural and folk customs. Haizai fish soup is "crisp" and endless, both appetizing and delicious. The aroma is immediate, the soup is like light milk, its surface is silver and dotted, and the fish skin is made; There is soup and fish in the pot, and the fish come from the soup and enjoy it separately, which has a different flavor.

Steamed sandworms with minced garlic

Sandworms are also called sand sausages, and many people will be prejudiced when they first eat sandworms because they are shaped like earthworms, but after trying, you will be completely conquered by its delicious taste. The reputation of sandworms is not only because of the rarity of the expensive, its taste is tender, sweet, can be used as a main dish, can be used as an ingredient, can be eaten fresh, can be eaten dry. As long as you change the trick to eat, it will change the trick to tease your taste buds. Minced garlic steamed sand worms can be said to be the representative of Zhanjiang cuisine, the meat is thick and fat and tender, and there is a chewing head, the more chewy the fresher.

Wood leaf clip

The leaves are sandwiched with incense and sweetness, both of which are made of glutinous rice flour as the skin, and the incense is mixed with peanuts, loach, dried shrimp, salted radish and other mixed fillings; Sweets are filled with sugar, shredded coconut, sesame seeds, peanut kernels and other mixtures. After making it, wrap it in wood pineapple leaves or banana leaves on both sides and steam for about an hour to cook.

Maoming

Huazhou sesame oil chicken

Huazhou sesame oil chicken is a traditional local dish in Guangdong Province, belongs to the Cantonese cuisine Guangdong famous dish white cut chicken, the reputation has a long history, the chicken skin is crisp and tender, the entrance is smooth, the oil is not greasy, with the secret recipe special sesame oil, the teeth are too fragrant, the teeth are not forgotten, and the name has been passed down for thousands of miles.

Huazhou beef brisket powder

Huazhou beef brisket powder is a traditional local dish in Huazhou, Guangdong Province, with beef brisket and rice noodles as the main materials. The biggest feature of Huazhou beef brisket powder is the sesame oil prepared by the secret recipe, which is fragrant but not dry, and the teeth are too fragrant. Huazhou's pho is handmade, a sheet of snow white square "skin" resting in a bamboo basket, cut to the right size, transparent, oily, it looks like it is very slippery to eat, and not like the pho elsewhere is white, not too big must be local to Huazhou.

Eat the powder skin of the mouth

This flour skin is made of rice, refined with water, and then steamed with a steamer to form a white paper-like powder skin. For more exciting content, please pay attention to the WeChat public account: Kitchen Shadow Cuisine. Grinding is very exquisite, the selection of materials is superior, it is said to use winter rice and yellow grain, carefully processed into white rice, with an appropriate proportion of water, soaked in an hour before grinding, must be milled twice: the first rough grinding, the second fine grinding, appropriate addition of ingredients, steaming powder skin when one to thin, two to fierce fire, and especially to master the fire. After steaming, cut into strips, add condiments, and serve. The main characteristics of the habitual mouth powder skin are: thin powder, tender, smooth, soft, thin strips even, delicious and delicious.

Huazhou sugar water

Huazhou sugar water is one of the traditional desserts in Huazhou City, Guangdong Province. As the saying goes: the world's sugar water is in China, China's sugar water is in Guangdong, Guangdong sugar water is in Huazhou, the implication is that Huazhou sugar water is not only the best sugar water in China, but even flaunts the world. In fact, the huazhou sugar water shop that blooms everywhere in Guangdong and the scene of his customers Yingmen and the praise of the public also fully confirm this point.

Electric white boiled flower crab

Steamed flower crab is a famous Han Chinese dish in Maoming, Guangdong, which belongs to the Cantonese cuisine family. Electric white people eat flower crabs, and the special way to eat them is boiling. The method is to wash the flower crab, put the whole in the pot and cover it, do not put in the water, slow cook, smell the aroma and eat. Such crabs retain their own flavor and are therefore particularly tasty. Flower-eating crabs are indispensable to sweet vinegar as a flavor, because there is a parasitic fungus in crabs, which dies when it encounters vinegar. Electric white boiled flower crab perfectly interprets the deliciousness of crab, greatly preserving the original taste of flower crab, the food is tender, the teeth and cheeks remain fragrant, and the aftertaste is endless.

Yangjiang

Pig intestines

Pork intestines are a famous traditional snack in Yangjiang, Guangdong Province, and the local signature specialty snack belongs to the Cantonese cuisine family. Because the shape of the pig intestine is round and resembles the pig intestine, it is named pig intestine. Pork intestines are similar to flour rolls, but the taste is very different, the traditional pork intestines are made of bean sprouts, fried pho, wrapped in a whole sheet of pho as a skin, sprinkled with white sesame seeds, drizzled with some gravy, the taste is salty and fragrant, very delicious.

Yangjiang goose rice

Nǎ rice is made from the local characteristic goose species Yangjiang yellow mane goose as raw material, which can be regarded as the best on the table in the minds of the people of Yangjiang. Take a yellow-maned goose, peel and bone, take only its flesh, finely cut into grains and then go through a series of seasonings and ingredients, stir-fry with fierce heat, then bake with rice, and finally add green onions, anyone who sees it will salivate. Full of aroma, soft and refreshing, fat but not greasy, authentic flavor.

Yangjiang cow scalp

"Cow scalp, eat a taste", in the Yangjiang ancient saying is often heard? Cow's scalp is one of the specialties of Yangjiang. The cowhide tastes very unique, rustling, soft and soft when bitten, and a little refreshing, not tough at all. When eating, it is better to cut thin slices and dip them in chili vinegar.

Yangjiang fried rice cakes

Yangjiang fried rice cake is commonly known as flour crisp, and other places in Guangdong fried rice cake is different, that is, do not use brown sugar and water to boil into sugar glue and powder, but directly use white sugar to and powder, and then use the carved pattern of wood mold to tample and take out, after baking, eat sweet and not greasy, crisp and crisp, is the best gift for guests to return the Gift in the New Year. But fried rice cakes are not unique to Yangjiang,

Pu Yuanzi

It is actually a kind of salty rice balls, which is a solid powder ball, that is, in addition to the powder is powder (no filling), and it is super chewy to bite! To compensate for the monotony of its taste, wise Cantonese people boil raw rice balls in a special soup. The soup usually contains shredded white radish, shredded vegetables, mud carp meatballs, pork balls, dried shrimp, fish fillets, sausage slices, and green onions, and when they are cooked, they are directly fished up with the tangyuan. When solid balls are combined with all the carefully prepared soup ingredients, they will bring out the three-dimensional taste of "sweet, fragrant, fresh and salty"! One bite of a dumpling, one bite of a spoonful of soup, and then a mouthful of soup, it's great!

Paparazzi

Yangjiang folk like to use the young stems and leaves of spiny vegetables and glutinous rice flour to make a dog tongue-shaped pastry, named "Dog LiZai", which is an authentic snack in Yangjiang.

Seto brace

What exactly is "Sesakura Brace"? It turned out to be a kind of powder of Yangjiang. It turns out that the brace of this sabe is a meal of two meals, but because it is too delicious, people often can't stop eating, so they will support a full stomach, so it is called a seto brace.

Jiangmen

Jiangmen Ai Fin

In Jiangmen, near the Qingming Dynasty, there is a custom of eating moxa to dispel dampness. The fragrance of Ai Fin is unique and full of Hakka ingenuity. The rich aroma of wormwood is combined with sweet glutinous rice, and the turquoise dumplings are full of spring scents. Mugwort is generally divided into two types: salty and sweet. The former is filled with meat, peanuts and sesame seeds, which are salty and sweet because the skin contains brown sugar, while the latter is filled with oil, peanuts, sesame seeds and sugar, which is very refreshing and sweet, and is the favorite of children.

Enping baked cake

Every year after the Lantern Festival, from the beginning of the Qingming Festival, the streets and alleys of Enping will have more stalls selling burnt cakes. Burnt cakes before and after the Qingming Dynasty are definitely the most popular food of the Enping people, and their popularity is no less than that of the mooncakes of the Mid-Autumn Festival, or even above it. Over the years, the baked cake has developed from a single variety to a variety of flavors, becoming the pride of Enping people. All Enping people who returned to their hometowns to worship their ancestors would bring out Enping baked cakes to share with their relatives and friends. Baked Enping yakita has a delicate aroma of sticky rice.

Ancient well roast goose

Gujing roast goose is a special dish in Xinhui District, Jiangmen City, Guangdong Province, which belongs to the Cantonese cuisine family. This dish is well-known at home and abroad, famous all over the world, its flavor has the characteristics of crispy and juiced, sweet meat, and is loved by diners. It is said that the ancient well roast goose was made using the secret recipe of the Southern Song Dynasty court. The roast goose production of The ancient well has its own unique features, from the selection of goose to the roast goose are very exquisite. The Kaiping Magang goose, the first of the four famous geese in Guangdong, is not large, the meat is slender, the meat is smooth and tender, the fat is moderate, and the taste is delicious. The tangerine peel made of locally produced large red mandarin oranges is a traditional spice and condiment that makes the meat taste both mellow and greasy, and then dipped in Heshan sour plum sauce, which is sweet and sour, and the icing on the cake is wonderful. It is also worth mentioning the roasted wood, in the ancient well, roast goose must use lychee wood. The town's families claim that the recovered logs must be exposed to the sun for a year and become "African black" before they can be used, otherwise the firewood will not dry up, and when it is burned, it will produce black smoke and smoke the geese.

Tangerine Pi Feast

Come to Jiangmen, of course, can not miss the local specialties of the new meeting chen pi feast! Jiangmen people, especially Xinhui people, have a special affection for Chen Pi. The attitude of respect for tangerine peel allows them to include tangerine peel in the necessary condiments such as oil, salt, sauce, vinegar and so on. Steaming, boiling, potting, stewing, desserts, it seems to be inseparable from the tangerine peel, it can be widely matched with different dishes of soup, tangerine peel duck soup, tangerine peel bone, tangerine peel pigeon and so on are guangdong famous dishes.

Cloud floating

The Six Patriarchs of the Arhats

Luohan Zhai, also known as Luohan cuisine, is a traditional Han Chinese vegetarian dish. It was originally a Buddhist temple. Named after the eighteen arhats gathered together, this dish is a "family portrait" of the temple flavor, carefully prepared with 18 kinds of fresh and fragrant ingredients, and is the top of the vegetarian dish.

Big bran

Da Chaff is a special snack in Liantan Town, whenever it is almost dawn, there will be peddlers riding bicycles shouting "meal bags, big bran bran, printing bran, mala cake", and at this moment the elderly will jump out to sell a few reliefs, especially the primary school students who are going to school for classes are more fond of eating! And this scene can only be seen in Liantan Town, if people in the city want to eat, they can only go to the market or some places that sell breakfast, but there will never be a bicycle vendor to your house to shout and sell! It is not only popular in Yunfu City, but also in neighboring cities such as Zhaoqing, Foshan and Wuzhou in Guangxi. In fact, it is equivalent to the same as glutinous rice fin, but the method is different from ordinary glutinous rice fin, the big bran is to cook the glutinous rice flour first, and then wrap it with peanut white sugar filling to eat, people often eat while doing it, and when they eat it, they will be stained with a lot of dry powder on the side of the mouth, which looks very cute. If you can't finish eating the big bran that you made on the day, you can save it and put it in oil the next day in a non-stick pan. After frying, the sugar in the large chaff filling will melt, the filling will become fragrant and sweet, the skin is fragrant and soft, very beautiful!

Roding fish rot

Wrinkled yarn fish rot is a traditional cuisine in Luoding area, mainly made of fresh mud carp meat, starch, fresh egg fried, rich in nutrition, soft and smooth, sweet and fragrant, long cooking is not rotten. Because its objects are as thin as cicada wings and as transparent as light yarn, it has the reputation of "wrinkled yarn fish rot". Luoding fish rot can be eaten when fried, fresh fried fish rot is sweet and crispy, mellow and attractive, and it is more flavorful to eat with condensed milk; at the same time, Luoding fish rot is also a versatile delicacy, and the various dishes made of it are delicious and delicious, and the fish rot is soft and tender.

Zhongshan

Ishiki pigeon

I believe that every friend who goes to Zhongshan for the first time will want to try the famous authentic Ishiki pigeon. Shiqi pigeon is a famous specialty of Zhongshan City, Guangdong Province, which was originally an excellent pigeon breed introduced from overseas By Overseas Chinese in Zhongshan, and was incubated after hybridizing with the excellent pigeons of Zhongshan Shiqi. This kind of pigeon is famous for its large flesh thickness, tender and refreshing, among which the braised pigeon is golden in color, the skin is crisp and the meat is smooth, the bone is soft and delicious, it is really fragrant after eating, and the most appreciated by the eaters; and the Stewed Pigeon of Huaiqi, in addition to the delicious soup, the pigeon meat is also extremely tender. In addition, there are roast pigeons, raw fried pigeons, brine pigeons, etc., all with different flavors and are popular with diners.

Zhongshan marzipan

Zhongshan almond cake is one of the traditional pastry snacks in Zhongshan City, Guangdong Province, originally created by yiwei lu cake makers in the early this century, and two or three years later, there is another Tsui Xiangyuan cake family. The almond cakes are as famous as The E-Flair, which was at its peak in the 1920s and early 1930s, and the products were exported to the Americas and Southeast Asian countries. The almonds are fragrant and sweet, and are popular with diners.

Small olive fried fish balls

Xiaolan fried fish ball is a traditional dish in Xiaolan Town, seasoned with mud carp meat with corn starch, water, bacon or fatty meat, stirred until gum, squeezed into balls until golden brown, and then accompanied by Xiaolan famous chrysanthemum petals and shredded lettuce, dipped in clam juice, very delicious.

Small olive chrysanthemum flesh

The Lam region is rich in chrysanthemums. Making full use of chrysanthemums as food came into being, the most prestigious of which is chrysanthemum meat. Chrysanthemum meat is made from the fat flesh of the pig's back, cut into transparent thin slices and marinated in sugar, and mixed with a layer of semi-fresh and semi-dried candied chrysanthemum petals. High-quality fatty pork is selected, the greasy is removed after careful processing, and then sugar is marinated to make translucent "crystal meat". Xiaolan town a local kind of small yellow chrysanthemum, commonly known as chrysanthemum, shaped like the size of money, its petals dried, sprinkled on the cooked meat, when eating the fat meat sweet and delicious, cool and not greasy, chrysanthemum petal liquid fragrant throat, fragrant, is a fine traditional dim sum in the Xiaolan area of Zhongshan, is also a valuable gift.

Small olive steamed fruit

The skin and shape of the powder fruit is slightly larger than that of the shrimp dumplings, not necessarily half-moon shaped, but the filling has shrimp meat, fresh pork, char siu, bamboo shoot meat, winter mushrooms, etc., the flavor is different from the shrimp dumplings; another difference with shrimp dumplings is that the powder fruit can be steamed in water, or it can be fried in oil for the fried powder fruit. Because it is shaped like a olive core and crystal clear, it is called a pink fruit.

Zhuhai

Yokozuna oysters

Hengqin oyster is an oyster that grows on Hengqin Island in Zhuhai. Yokozuna oysters grow in brackish water, have appropriate sunlight exposure, at high tide, water can cover, at low tide, can be exposed to the sun. Therefore, it has delicious characteristics.

Zhuhai cream crab

The crabs produced in Zhuhai do not have the muddy smell of crabs produced in inland rivers and freshwater lakes. The crabs produced in The South Water, Qi'ao Islands and Doumen Wushan are particularly delicious. Its crab meat is thick and thick, and the paste is filled with crab covers, which is called "top horn cream crab". Delicious delicacies such as "crab yellow grilled melon fu", "crab meat fried fish belly", "steamed cream crab" and other delicacies will definitely make you linger. Crab meat is very delicious, nutritious, and indeed extraordinary, used to make "crab yellow grilled melon fu", "crab meat fried fish belly", "steamed cream crab" and "crab meat silver needle osmanthus wings", "crab box" and other dishes, which is a good dish. It is best to eat crabs before winter and after spring, when the cream crab is "crab sealed tender jade double full, shell near red fat block incense."

Doumen River shrimp

Doumen's unique natural environment and moderate brackish water are the most conducive to the growth of river shrimp. Therefore, Doumen's famous local specialty sand shrimp has the characteristics of freshness, sweetness, beauty and crispness, and is recommended by diners, accompanied by seafood soy sauce, which tastes delicious.

White vine lotus root

Zhuhai Doumen is located in the sea of The Xijiang River, rich in silt, high in organic nutrients, fertile in argillaceous and rich in lotus roots. The area of lotus roots planted in the whole region is 3,000 mu, and the lotus roots produced by Baiteng Lake are the most beautiful. White vine powder lotus is fat, powdery, loose to no slag, broken without silk and famous, also known as ruthless lotus.

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