Each city has its own unique taste,
Jiangmen,
Beautiful ecological environment,
The ingredients are fresh and authentic,
Celebrity chefs all over the world,
Some cooking techniques are self-contained,
These are all unforgettable,
Come to Jiangmen for a stroll,
Experience the eighteen monsters of food,
The mouth is very busy, and the mood is very good~
【The first monster: Tangerine peel is famous overseas】
The more aged the Xinhui tangerine peel, the clearer its fragrance, the purer its taste, the better its effect, the higher its product, "thousand years of ginseng, a hundred years of orange peel" "one or two orange peels one or two gold, a hundred years of orange peel wins gold", the image of the value of Xinhui orange peel. Tangerine peel is not only a medicinal herb, but also a classic ingredient on the table. Jiangmen people are skillful and ingenious, matching the tangerine peel with various ingredients, so that the tangerine peel becomes the protagonist of the shine from the finishing touch. A series of innovative tangerine peel delicacies such as tangerine duck soup, crispy fried tangerine peel bone, tangerine peel noodles, tangerine peel duck tongue and citrus pu tea contain the infinite love of Jiangmen people for tangerine peel.
【The second monster: grass worms come to make appetizers】
In Jiangmen, there is a special delicacy here, which looks horrible and delicious, and the locals call it "Water Overlord". It is - grass worms, in the past, every household will eat grass worms as small pickles, and now grass worms have become rare, the price of about 160 yuan per kilogram, but also make it a local guest of honor finale dish, grass worms are carrying the local people full of nostalgia.
[The third monster: yellow sand clams as abalone sold]
Yellow sand clam, also known as "Xijiang abalone". To eat real yellow sand clams, you can come to Xinhui Muzhou and Daao, and the quality assurance is first-class! In the waters around Muzhou, the Water Quality of the Xijiang River is excellent, the yellow sand layer is thicker, and the water flow is relatively stable, which is conducive to the growth of the Yellow Sand Clam, so the yellow sand clam grains produced here are yellow orange orange, the flesh is fat and full, there is no mud taste, and it is mouth-watering.
【The fourth monster: water crabs do not use chopsticks with tubes】
Located at the junction of brackish water and water cliff gate, it gives birth to delicious and juicy water crabs, which are deeply loved by the majority of diners! The traditional way to eat crab is to dismantle the crab and cut the crab paste, but the method of eating water crab is very exquisite, one! decide! want! sip! With just one straw, you can fully taste the deliciousness of the water crab.
[The fifth monster: "oysters" are full of arrogance]
Taishan oyster is one of the seven major oyster-producing bases in Guangdong, the reputation has long been spread around the world, in the mouths of diners in other cities in the Pearl River Delta, Taishan Hengshan Village oysters have even been named "golden oyster" reputation. Taishan oysters are different from Zhanjiang, Yangjiang and Zhuhai oysters in that they are large, fat, tender, slag-free, refreshing, and not easy to shrink after cooking. In addition to cooking different dishes, Taishan oysters can also be made with dried oyster sauce and oyster sauce. Oysters are known as "men's gas stations, women's beauty salons", eating Taishan oysters makes you arrogant!
【The sixth monster: the thinner the yellow eel, the better it sells】
As Taishan's food business card, yellow eel rice has an unshakable status, especially in recent years, Taishan yellow eel rice has become popular in the Pearl River Delta, not only blooming everywhere in Taishan, but also guangzhou, Zhuhai and other places of restaurants have also introduced Taishan yellow eel rice. Authentic Taishan yellow eel rice uses wild eel, the body is thinner and "slim", its flesh is firmer and the taste is better. The proportion of eel and rice is just right, the meat of the eel is separated from the bone, the bone is generally used for soup, the rice oil of the yellow eel rice is not greasy, the dry and wet are moderate, the softness and hardness are moderate, the tile nest is boiled, and the eel is overflowing.
[The seventh monster: this "ma" is not a horse queue to buy]
Ma Zai, or "Sachima" or "Sachima", for many people this is a delicacy that cannot be forgotten. The soft and sweet taste often captures the appetite of a family. It is worth mentioning that when Sachima is freshly baked in stores such as Shuangbao Building in Taishan, Meiyuan Bakery and Kaiping Yueshan Wei 3:3 Meirun Bakery, there are customers queuing up to buy Sachima from time to time.
【The eighth monster: chicken coop without chicken to attract guests】
Salted chicken coop, this is a traditional and authentic Kaiping special New Year's snack, the glutinous rice flour and sticky rice noodles are kneaded into a dough, and then wrapped in the authentic traditional Kaiping folk preparation of the filling, gently pinched, it becomes a palm-sized cute salty chicken coop. Although there is no chicken in the filling, this delicacy is quite popular.
[The ninth monster: winter melon will not be bad all year round]
After the Kaipingtan winter melon matures, the skin is covered with a layer of white velvet winter melon powder. After picking it, if you wash the white winter melon powder on the surface, after a week, a layer of winter melon powder will grow on it. At this time, it is kept in a cool place, and it will not rot for more than a year, and the taste will not change. Therefore, people can still eat fresh winter melon until winter. In addition to being made into a winter melon cup, Tan bi dong melon can also be used for traditional methods such as stir-frying and cold mixing.
【The tenth monster: garlic head fire smoke without sunning】
Jinshan fire garlic is a well-known local specialty of Kaiping City, its production process must be smoked by charcoal fire, in order to achieve its unique delicious taste, the garlic with garlic red, flesh porcelain white, raw spicy cooked sweet, gum rich unique quality and smell at home and abroad. Jinshan fire garlic garlic has a spicy taste, with a strong and strong special smell, has a strong sterilization ability, is mostly used as a daily condiment, can also be salted as food, and can also be used as a medicinal material.
【The eleventh monster: tofu long hair is favored】
Kaiping curd was founded in the Qing Guangxu years, has always been one of the favorite dishes of the Chinese people, many overseas Chinese go abroad to carry, even foreigners also like to eat, affectionately called it "Chinese cheese". During the fermentation process, curd milk will grow long "white hairs", which is exactly a necessary process for the production of tofu milk.
【The twelfth monster: The vegetable has a thorny dish】
It is the most iconic vegetable in Enping, and even when it is grown in the Wuyi area, Enping's vegetables are much more tender than those found elsewhere in Jiangmen. Qingming is the best time for food, whether it is in the roadside food stalls or five-star hotels, you may encounter a variety of delicious dishes cooked by this authentic "signature dish", the rice dish.
【The Thirteenth Monster: Enping Baked Cake Fragrant All Over the World】
Enping baked cake has a long history and strong local characteristics, and is also a more distinctive part of Enping folk culture. Whenever around the Time of the Qing Dynasty, in the bustling and lively streets of Enping City and Countryside, you will see many small sheds made of bamboo, iron pots with charcoal fires in one mouth, and as the lid of the pot is opened, plate after plate of Enping baked cakes will be accompanied by attractive fresh aromas. Unlike the crispy texture of other places, Enping's baked cake is made of glutinous rice, the entrance is soft and smooth, and then a piece of roast pork is sandwiched, which has a sweet and moist taste, which is endless.
[The fourteenth monster: "cowhide" does not blow and sell fast]
In the streets and alleys of Enping, among the crowds who like to taste cow's foot skins, there are beautiful girls, trendy boys, middle-aged couples... Cow's foot skin is actually the meat cocoon on the heel of the cow, formed by years of walking. The cooked beef foot skin looks like pork skin jelly that has been oiled, the taste is crisp and elastic, like beef tendon, slightly soft and cottony, but a little refreshing, and the aftertaste is mellow after eating, and it also carries the unique aroma of beef. A group of foreigners visited Enping, and at first they didn't think much of this plate of white cowhide skin, but after eating it, they all gave a thumbs up and said "delicious" and "distinctive".
【The fifteenth monster: Fish skin making dumplings is really funny】
Kolao Fish Skin Horn has a history of 100 years. It is characterized by exquisite production, small and exquisite, thin skin and beautiful filling, and delicious taste. Dry steaming, frying baking, and putting soup are very delicious, not dumplings, better than dumplings. Some friends may wonder, why is it shaped like dumplings, but it is called a fish skin "horn"? In fact, in ancient times, dumplings were called "horns", and fish skin horns retained their ancient names. Is the fish skin corner made of fish skin? In fact, the "fish skin" is not the skin of the fish, but the fish meat is processed to make a skin thinner than paper, and the filling is the fish skin corner.
【The Sixteenth Monster: Three Years of Firewood Fire Goose Sale】
Jiangmen people love to eat geese, but also good at cooking geese, in Jiangmen there is a food business card is famous to Hong Kong and Macao and even overseas that is the ancient well roast goose. In Gujing, each family has its own recipe for pickled goose, the most distinctive and indispensable flavor of which is tangerine peel. More critical than the tangerine peel is the secret recipe of the marinade, which is said to have been made from the secret recipe of the Southern Song Dynasty court. Another key to the delicious taste of gujing roast goose is that the lychee wood is roasted, and it is 10-20 years old, and then aged 1-3 years old. There is very little old lychee wood smoke, and the roasted goose is more beautiful in color, like a layer of bronzed highlights, and the oil is bright and crispy.
【The Seventeenth Monster: Chilled Cold Melon Relieves Heat】
There is a saying: "Du Nguyen cool melon, crisp and no residue." "The chef uses this delicious raw material, using stir-frying, stewing, stewing, white burning, cold mixing and other cooking techniques, cooking his own style of "cold melon feast", of which the cold cold melon skin should appear high-end and high-grade, select those melon-shaped fat cold melons, cut out the thick melon flesh, after boiling water and put into the ice bucket to freeze, the ice dish on the dish is also very delicate, when eating, it is generally dipped in mustard and soy sauce, bringing out the cold and crisp taste of the cold melon skin, this dish is particularly popular in the summer.
【The Eighteenth Monster: Five Hole Beef Everyone Loves】
There is a new beef street in Wudong Village, where food is thriving, shops are lined up, and from the beginning of the village to the end of the village, you can see the sign of beef hot pot everywhere, and every night, the village road is lined with cars with foreign license plates, and diners come one after another. The beef in Wudong Village is widely praised for its delicious taste and affordability, and everyone loves to eat it.
Source | Jiangmen Cultural Tourism
Source: Guangdong Release