Wuchuan laxative is cheap and delicious, which can regulate qi and eliminate phlegm and help digestion. It is a favorite sauce and condiment for local people, and also a rare gift with local flavor for distant relatives and friends. Wuchuan casserole is mainly produced in Liao Zhi, Wuyang Guankou, Huang Po and Zhongshan coastal beaches or adjacent paddy fields. It is shaped like a small crab, the size of a thumb. It is also called "yellow pliers" locally. There are many kinds. Common pliers are divided into "red pliers" and "white pliers" according to their color. The intertidal "white claw" juice has the best taste and the strongest digestion and accumulation. People marinate the salt for a day or two, put it in a pottery basin with cross teeth, grind it into pulp, filter out the shell residue and make juice. Put the fruit juice into a earthen pot, seal the pot mouth with plaster and store it in a cool and dry place. After a period of time, the juice in the pot will be fermented and matured, and it will be eaten in Kaifeng, which will greatly stimulate people's appetite.

Liao Zhi crab

Liao Zhi crab is produced in Liaozhi Village, Wuyang Township, Wuchuan City, Guangdong Province. It is a top-grade crab, which is famous at home and abroad. Liao Zhi crab is famous mainly because its meat quality is very delicious and it has a unique "top corner sauce". When you open the crab shell of Liao Zhi crab, you can see that the white crab meat is covered with a layer of egg-yellow crab paste. After cooking, the crab meat is white, the crab paste is golden, delicious and smooth, and the aftertaste is endless. After autumn, crabs not only gain weight, but also grow soft shells under hard shells. Not only crab meat and crab roe are delicious, but also the soft shell is very popular, which makes people never tire of eating.

Matong

Ma Yong, a unique snack in Wuchuan, looks like a banana, with golden color, crisp taste, no residue in chewing, sweet and delicious. It is a traditional brand-name snack in Wuchuan, which was made in Qing Dynasty. Ma Tong is the ancestral skill of Chen Huatang, an 86-year-old man in Meilutou. At present, only Chen Jia knows how to do it. To make Mahong, we should select glutinous rice with strong gum flavor, pound it into powder by hand, then cook it, dry it in the sun, and stir-fry it with fire for fifteen days. Because of the difficulty in selecting materials, many processes, complicated production and low profit, the Chen family has not made hemp for decades. At the beginning of this year, with the enthusiastic mobilization of the relevant departments, the Chen family decided to return to their old jobs, and let stable boy, a snack with Wuchuan flavor, reappear in the rivers and lakes and appear at the third food festival in Wuchuan City, so as to carry forward the ancestral skills and let the general public taste the traditional snacks with unique flavor. At the food festival, stable boy's food was well received.

Shrimp and crab porridge

Tommy is unique, sweet and smooth. It is quite famous in Wuchuan area and has become a delicious food in memory. Many villagers in Wuchuan, who have been away all the year round, have to go to his head office to eat a bowl to relieve their hunger.

Boiled chicken in sauce

Many places in Guangdong have the habit of eating boiled chicken, but Zhanjiang people especially like to eat boiled chicken, which is the first course of Zhanjiang people's vegetable feast. Local people make boiled chicken, double choice chicken, double boiled chicken and three flavors. The chickens selected are local fine-boned farm chickens, and feed chickens and big-boned chickens are absolutely useless; Roast chicken needs slow cooking and soaking, and it can be cooked to 80%. Use ginger and garlic as ingredients. The local boiled chicken is tender, smooth and fragrant, which is very delicious.

Fried rice noodles with plum sauce

Many gourmets often use the phrase "Plum powder wins Guanghe" to praise Wu Chuan's street fried powder. This is a very strange scenery: everyone has a basket of rice noodles, a stove and a broken iron pot. Set up stalls in the corner of the market and the street at the end of the market every day. Diners around the iron pot, or squatting or standing to taste, with relish, teeth and cheeks remain fragrant.

Mei Lu rotten wok fried powder enjoys a high reputation for its own reasons: First, the flour must be soft and delicious top-grade white rice. Second, the soaking time should be determined according to the temperature in different seasons. Third, when steaming vermicelli, the paste should be thin and the fire should be strong. Fourth, cut the fans carefully. 5. Stir-frying is the most critical link. Add oil first, then add lard to fry garlic seeds, that is, fry garlic seeds with strong fire first, then fry them with soy sauce, monosodium glutamate, sugar and other appropriate ingredients until cooked, then slowly bake the powder to yellow, and finally sprinkle chopped green onion or coriander, and serve.

Wuchuan's "Polar Boat"

According to reports, Wuchuan's "He Di Zhou" is also called, and there are pork balls in the material, which is homophonic with Yuan, which is a metaphor for the champion; There is pig liver in the material, which is the second metaphor. It is said that beef single was originally used, but it was tough and tasteless, so it was replaced by pig liver. There are vermicelli in the material, so there is no chance to explore flowers, but it is actually a bit fancy to cut it into small pieces and then plane it twice at the outer edge.

And some snacks:

Various snacks in Wuchuan are the focus of many diners. For example, millet cake, made of glutinous rice and millet, looks like a brisket, and its flavor can only be eaten cold: it is soft and slippery; Taro shredded pork rolls are also a common snack in Wuchuan. The materials and methods are very simple. The main raw material is taro. Fry the cut taro roll in the pot and you can eat it. The fried taro rolls are golden yellow and have a sweet feeling. There are Wuchuan shrimp balls, Wuchuan flavor shrimp cakes, sweet potato cakes, wild Tian Ai cakes, and rich chickens.

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