Everyone knows that Maoming is a seafood city. Everyone guesses that Maoming’s delicacies must be seafood. In fact, we can’t let people eat seafood in Maoming all the time. There are many delicacies in Maoming. Come on, let’s all come together Let’s take a look at what delicious food there is in Maoming.
People’s first impression of the city of Maoming seems to be that of a “seaside city”. When talking about the delicious specialties in Maoming, many people’s first reaction is a variety of seafood products, but old Maoming celebrities will tell you that Maoming’s hometown delicacies are more than just that. When you really eat authentic specialties Only then can we truly understand the unique flavor of Maoming.
Fried snails
An irresistible midnight snack
Snails are a common ingredient in daily life. The snails are delicious, tender and nutritious, and contain The nutrients in it are of great benefit to the human body. Especially in the hot summer, many people like to go to the food stalls and order a plate of snails. When it comes to frying snails, we have to mention the "machine repair shop snails" that are well known to the public.
Around the Mid-Autumn Festival, the snails’ birthing period has passed and it is when the snails are most plump. The caught snails need to be kept in clean water for three days before they can be cooked. Fish the snails in oil before putting them in the pot, then add spices such as perilla and scallions and stir-fry until cooked. The oil used to fry the snails is not ordinary peanut oil, but roasted duck oil. The snails fried in this way are not only full of juice, but also have the aroma of roasted duck.
The freshly fried snails are steaming hot and surrounded by sauce and chili, which is really tempting. The meat is plump and delicate, delicious, light and refreshing. If you dip it in chili oil, the spicy flavor will be stronger, the fragrance will last for a long time, and the aftertaste will be long. At this time, while picking snails, chatting, and drinking beer, life is just like this!
White-cut chicken
Smooth skin, smooth meat, light and delicious
As the saying goes: “No feast is complete without chicken.” Whether it’s Chinese New Year or a holiday, it’s definitely not complete without some chicken dishes. The dish that best represents the local taste of Maoming is boiled chicken. If you have lived in Maoming deeply, you must be very familiar with this dish.
Boiled chicken belongs to the marinated chicken category and is the most common and iconic dish among Cantonese chicken dishes. It is said that in the "Suiyuan Food List" written by Yuan Mei in the Qing Dynasty, "the white slices of fat chicken are naturally the same as the taste of tai soup and xuanjiu. It is especially suitable for going to the countryside or staying in a hotel. It is the most convenient when cooking is not enough." It describes what we now call plain-cut chicken.
The free-range chicken is plucked, soaked in hot water, cut into pieces, and dipped in green onion and ginger paste. It is simple to make, and the umami flavor can be maximized even without adding ingredients. The finished white-cut chicken is white with oily yellow color, and has an oily aroma. It is decorated with green onions and can be served with soy sauce, which gives it a unique flavor.
It is said that once upon a time there was a scholar who abandoned his official position and became a farmer because he could not bear the darkness of officialdom. The farmer lives in poverty and has no children. So on the occasion of the Mid-Autumn Festival, he and his wife killed a chicken to pray for God's blessing and give birth to a baby soon, and also to make a tooth sacrifice. The wife had just cleaned the hens and brought them into the kitchen to cook when suddenly someone howled and cried outside the window. It turned out that the fire was caused by children playing with the lanterns. It was a crisp autumn day, and seeing the fire getting bigger and bigger, he and his wife rushed to put out the fire with buckets without saying a word. After putting out the fire and returning home, he found that the stove fire had gone out and the water in the pot was lukewarm. It turned out that the two people left in a hurry and only added firewood to the stove. They forgot to put in the condiments and cover the pot. The chicken in the pot was scalded by the hot water! So the couple cut the chicken into pieces and ate it. Delicious as hell, that’s where plain-cut chicken comes from.
Maoming white-cut chicken uses fresh local free-range chicken. The free-range chicken has been exercised for a long time, and the chicken is firm and the dishes produced are chewier. Therefore, it has become a favorite dish of every household in Maoming.
Aotou roasted pork
Crispy and fragrant, fat but not greasy
Roasted pork originated from the Central Plains and flourished in Guangdong. The roasted pork has golden color, attractive aroma, thin and crispy skin, delicate meat, tender and smooth, moist and delicious. When eaten with sugar, it is not greasy and tastes sweeter. It is a traditional local delicacy in Aotou.
The key to Aotou roasted pork is material selection and cooking. Generally, you choose local pigs. This type of pork has firm meat, fine fiber, less fat, rich nutrition, and is crispy and delicious. After the local pork is processed and sorted by the master, it is hung to dry. After about an hour, the prepared five-spice powder, ginger, onion, garlic, salt, vinegar, sugar, MSG and other condiments are mixed in a certain proportion, and then added Apply white rice wine to all parts of the pork body, wait for the slurry to soak into the meat for 1 hour, then use a brush dipped in honey to evenly smear it on the pig skin that is ready to be cooked, hang the marinated bare pig into the oven for barbecue, and add the red Mud was used to seal the furnace mouth, and an iron pot was used to cover the top of the furnace mouth. When the time is up, the roast pig is taken out of the furnace, and a roast pig with good color, aroma and taste is immediately presented in front of the diners. People are all salivating. It tastes tender and refreshing, and the pig skin is crispy and fragrant. , with an "authentic" taste, has become a popular item for citizens to have festive banquets, pray for festivals, and worship ancestors during the Qingming Festival.
Taro Braised Pork
Fragrant but not greasy, you can’t stop eating taro
Taro Braised Pork is a traditional specialty dish that is a must-have for Mao celebrities’ banquets or banquets. , the main ingredients are taro and pork belly. The pork belly is made of three layers of meat. The meat is firm and fried to make pork belly. The reason why it is called "kou" is that the meat is fried and cut into rectangular pieces, and is placed in a sea bowl with taro. After steaming, it is covered and buckled on a large plate and served.
The taro absorbs the oily juice of the meat, making it soft, waxy and smooth. It tastes like taro with a meaty flavor, and the meat contains taro aroma, giving it a unique flavor. The pork belly is rotten and fragrant, the pig skin is elastic, and it tastes fat but not greasy. You can’t stop eating it!
Shilang pig scalp
Tasty as a snack
I have friends from Shilang who salivate every time they mention Shilang pig scalp. Locals say that for pig scalp to be delicious, the selection of ingredients is very important. It must be Shilang farm pig, which has a unique flavor. After different cooking methods and adding different seasonings, the taste of pig head meat is also different. The general production methods include braised in brown sauce, pickled in bacon, stewed in braised vegetables, etc. The pig head meat and pig ears are first blanched, then simmered and stewed until tender. Only in this way can the pig ears be crispy, the nose be tender, and the pig scalp be chewy and aftertaste. Finally, the sauce made from soy sauce and MSG is poured on top, and the prepared miso soup is rich and sweet, not salty, not bland, not too greasy, not too salty, not too greasy, and it is perfect to go with wine!
Ai_ is warm, soft, sweet and has an endless aftertaste
Ai_, also called Tian Ai_, is a common food in Maoming area. It is very popular because of its complicated craftsmanship, smooth taste, and traditional customs. Artemisia argyi is a kind of wild grass that grows in the fields after harvesting in winter. It is often picked to make cakes and other pastries for consumption, in order to avoid evil spirits and drive away cold poison. According to "Food Materia Medica", Tian Ai also has the effects of removing dampness, warming the stomach, and clearing the intestines.
Mao celebrities always do _ during the New Year. The last day of the first lunar month is also called the "Zhengqiong Festival". In Maoming, "Zheng" and "Zheng" have the same pronunciation, and "Zhengqiong" means "Zhengqiong", which means that poor and sick people will "evaporate" from the world. Therefore, there is a folk song: "When the first month is poor, step on moxa velvet", which means making moxa. Nowadays, ai no longer has to wait until the first lunar month to eat it, and it has become one of the most common street snacks.
The skin of mugwort is pounded into mugwort with mugwort leaves, and then mixed with mugwort and glutinous rice flour and kneaded. Therefore, the skin is black with grayish white spots, and is made into a "longevity peach" or square shape. . The fillings are versatile and suitable for anything, including vegetables, meat fillings, shredded coconut, papaya shreds, crushed peanuts, dried shrimps, etc. Finally, they are topped with banana leaves and steamed. The mugwort cake is emerald green and translucent. When it is freshly steamed, the whole room is filled with the sweet fragrance of mugwort. It has a subtle fragrance in the mouth, is soft and waxy, and has a different flavor when eaten hot or cold.
Steamed African crucian carp
Great taste and suitable for all ages
Tilapia, often called African crucian carp in Maoming, is also known as Fushou fish, Vietnamese fish, Nanyang fish Crucian carp, etc., is native to Africa and is easy to raise, so it is also one of the common edible fish in the market. Maoming City is the largest African crucian carp breeding and processing center in the country. The African crucian carp it breeds and processes accounts for 1/9 of the country's total. The fish leaping over the dragon gate in Maoming City's urban sculpture is based on her.
There are many ways to cook African crucian carp. Whether it is braised, stewed, pan-fried, deep-fried, boiled, steamed or roasted, it all tastes great. But if you want to enjoy the most delicious fish taste, nothing is better than steamed African crucian carp. Clean the slaughtered African crucian carp, put the shredded ginger and green onion segments on the bottom, put it on the steaming rack and steam it over high heat, take it out, pour the steamed fish with soy sauce, put the sliced ??green onion, and finally pour hot oil on it. Eat it, the tender fish tastes great.
The meat of African crucian carp is tender and delicate, with delicious meat taste, few bone spurs, no intermuscular spurs, high protein content, and rich in various essential amino acids for the human body, among which glutamic acid and glycine are particularly high in essential amino acids. It has a balanced composition and rich content. It is a high-quality high-protein product. Some people call it a "protein source that does not require protein." In addition, African crucian carp also has the effect of appetizing, strengthening the spleen and increasing appetite, and is suitable for all ages.
The simplest and most delicious flavor of laofeng
Maoming laofeng is the simplest way to make it. Mix white flower vermicelli, soy sauce, sesame oil, a few cloves of garlic, and mix well with chopsticks. , no matter morning or afternoon, day or night, restaurants of all sizes have supplies, the price is cheap and you are guaranteed to be full.
Lao Fen, that is, the vermicelli is mixed with several seasonings. Mao people call "mixing" "Lao", so it is called "Lao Fen".
The so-called powder is powder skin. Use rice as raw material, add water and use a stone mill to grind the rice slurry, then pour it into a steamer covered with gauze, steam it for a few minutes, take it out of the pot, fold it and cut it into strips. The main characteristics of the noodles are: thin, tender, fragrant, soft and tough, even thin strips, smooth and delicious. Therefore, those who have eaten Maoming Laofeng will have endless aftertaste and praise it full of praise.
Chive oil is the soul of Lao Fen. You can’t eat authentic Lao Fen without it. The cooking of chive oil is very time-consuming. Add peanut oil to chives and medicinal materials and cook it repeatedly for three hours to get the aroma. When eating Lo Fen, you can also add fresh crushed red pepper to increase its umami flavor, and then serve it with a bowl of hot thin white porridge, which not only harmonizes the taste but also appetizers.
The most famous one in Maoming is the rice noodles! Haha, in my hometown, there is also rice noodles, but the noodles are made into skin and served with potato shreds or something like that.
The editor has long heard that the noodles in Guangdong Province are the most delicious and particularly delicious. Are there any of you who are looking forward to it as much as I am?