Xinyi nostalgia chicken is known as one of the three famous chickens in Guangdong. Gaozhou brine chicken, Huazhou Sesame Chicken, Steamed Chicken and Xinyi Jiaohua Chicken are the most famous flavor chickens. The pot for eating dog meat in winter is fragrant and nourishing, rich in seafood raw materials and unique in cooking; Glutinous rice steamed bun is a must, including soup steamed bun, vegetable steamed bun, potato steamed bun, peach steamed bun, water steamed bun, sugar cake, sugar board steamed bun, hammer steamed bun, grey water brown steamed bun and moxa steamed bun. The viscosity of glutinous incense blends with all kinds of stuffing incense, leaving fragrance on cheeks and teeth; Maoming porridge is famous for its "clear water and hard rice", which is different from Guangzhou porridge's "harmony between water and rice" and retains the sweet flavor of the original rice. Rice soup is sticky or clear, unique. Melaleuca cake, firewood powder, dustpan stir-fry and other special foods are well known. A series of banquets, such as seafood banquet, fruit banquet and virtuous lady banquet, have been continuously developed, enriched and developed.
Overview of Maoming cuisine
steamed chicken
Steamed chicken across the water is a famous dish in Maoming. Under the impact of brine chicken, the chicken with scallion and white-cut chicken, which people in early Huazhou were proud of, lost their charm. So the restaurant operator thought of the local folk method of boiling chicken, which is actually very simple. After hollowing out the internal organs of the chicken, put the whole chicken into a plate, then put it into a pot with a certain amount of boiling water, heat it with strong fire, and steam it with boiling water. This kind of chicken is delicious and mild, which makes people who are afraid of frying have a big appetite.
Gaozhou brine chicken
Salted chicken is a special food, which originated from a driver's hotel on the roadside in the suburbs of Gaozhou city. This road, called Shizailing, has many long-distance drivers from south to north every day, and most of them will get off there for dinner. In order to attract customers, restaurants make great efforts on food. Among them, a young man named "Prince" has a flexible mind. He found that in the past, most drivers asked for fast food, simple food but could fill their stomachs, and would choose dishes that could maintain energy and have nutritional value. So he came up with a brine chicken who can strengthen the muscles and kidneys at once. Chicken is the main course, and chicken blood can also be used as a side dish. Coupled with some light vegetables and pickles, a bowl of rice fished out with chicken oil, a delicious and warm home-cooked meal that drivers have not seen for a long time came out. This dish was very popular with drivers after its launch, and "Baked Chicken with Prince Salt" became a well-known signature dish, and many people who were dozens of kilometers away came to visit it specially.
Later, there were "Yisheng Salt Baked Chicken", "Tian Zi Salt Baked Chicken" and "Prince Salt Baked Chicken". Among them, "Yisheng" developed and opened branches in Maoming counties and cities, which triggered the craze of eating salted chicken in Maoming.
Huazhou sesame chicken
Guangdong Huazhou Ma Chicken, a Guangdong white-cut chicken, has a long-standing reputation. The chicken skin is crisp and tender, the entrance is smooth, oily but not greasy. With special sesame oil from secret recipe, the tooth fragrance is unforgettable. This name has spread thousands of miles.
The production of Huazhou sesame oil chicken pays great attention to raw materials and production procedures. First of all, chickens must be carefully selected ground-walking capons in rural mountainous areas. Because it grows on the ground and eats wild food in the mountains, the meat tastes good. Then there is the rigorous production process. There are two methods for Huazhou Ma chicken: boiling in water and pouring in hot soup. The steamed water tastes smooth and elastic, with rich flavor and original flavor. The hot water is smooth, tender and fragrant, emitting a faint fragrance. Steam/hot water pouring is very technical. If the time/heat is not enough or too long, the taste and taste of chicken will be greatly reduced. There is also the biggest feature of Huazhou Maji, which is the sesame oil prepared by secret recipe, which is fragrant but not dry.
Shuidong Baizhan Chicken
Dianbai is a famous food town in the south of China. For a long time, "eating in Dianbai" has become a beautiful talk in western Guangdong, and one of the famous dishes is "Shuidong boiled chicken". Its history can be traced back to 600 years ago when the Ming Dynasty first built the water cave enclosure. From then on, "Shuidong poached chicken" and "Shuidong seafood" have the same name and become two daily attributes in Dianbai and nearby places. After the Qing Dynasty, "Shuidong Boiled Chicken" gradually entered the recipes of thousands of families and became the first choice dish for festivals, festive banquets, friends' gatherings and street food stalls.
Huazhou baiqie chicken
Many people in western Guangdong and even Guangdong province are full of praise when they mention Huazhou white-cut chicken.
Huazhou poached chicken is famous for its uniqueness: first, the ingredients are excellent. Be sure to choose pure chicken, and it is better to choose 1.5 kg. Secondly, when roasting chicken, after the water is boiled, it must be cooked slowly and turned constantly, so that it is appropriate to do it well, not too raw, not too cooked, just right. Thirdly, frying oil, which is the most important part. It is said that when frying oil, they are all fried in clay pots. In addition to pure peanut oil, the main ingredients are star anise, angelica dahurica, galangal, garlic and onion. The oil released by the chef in the restaurant is from Huang Chengcheng, which is delicious and mouth-watering. So many families also use the above ingredients to fry oil, but in any case, it is not as good as the taste of restaurants. This is, of course, a matter of skill. Ask the chef in the restaurant, they won't teach it easily, because it's also a "trade secret".
Electric white cutting dog
Dianbai people love to eat dog meat, but the way they eat it is very special. They like to cut it into white and eat it all year round. The method of making white-cut dogs is: selecting tender dogs, washing their hair and internal organs, cooking them in an enlarged pot, picking them up and chopping them as needed.
Cut the dog with minced garlic and Chili sauce. In the streets and lanes of Shuidong, Magang, Chencun, Wang Fu and other towns and villages, whenever night falls, at the delicious cooked dog meat stalls, I saw people squatting around the small round table in groups, asking for a dish of white-cut dog meat, plus some rice wine or strong wine, slowly sipping and chatting, which surprised many foreigners. Dog meat is cut for free, which looks primitive, but maintains its original flavor and is very distinctive. Therefore, it is loved by more and more people, and many foreigners are willing to try its unique flavor when they go to Dianbai. The market price of white-cut dogs is 25 ~ 40 yuan per kilogram.
Dianbai poached crab
Dianbai people eat crabs, and the special way to eat them is to cook them clearly. The method is to wash the crabs, put them in the pot and cover them. Don't go into the water, cook slowly and eat when you smell the fragrance. This kind of crab keeps its own flavor, so it is especially delicious. Eating crab must be seasoned with sweet vinegar, because there is a parasitic fungus in crab, which will die when it meets vinegar. The price of flower crabs in urban areas is generally per kilogram 10 ~ 30 yuan, which is the cheapest in summer and autumn every year. If there is a big tide, you will hear the sound of selling crabs in the market. All restaurants sell boiled crabs.
Kaibao dog meat
Boiled dog meat is popular in Maoming in autumn and winter, with rich and delicious taste and high nutritional value. The practice is to fry the dog skin. After the guests come to the door, add dog skin pieces, stir-fry them in a pot, put them in a casserole, add precious Chinese herbal medicines such as angelica, dried tangerine peel, Amomum tsaoko, star anise and wolfberry fruit, and eat them while cooking. Use sesame sauce, hot sauce, fermented bean curd, sugar, oil, monosodium glutamate and other condiments and ginger, vegetables and so on. Let the guests eat while cooking. This way of eating leaves no fragrance, especially in the cold winter, it is more fragrant, the more you eat, the more fragrant it is, and the warmer it is. The price of dog meat per kilogram is about 70-80 yuan.
Xinyi chicken slices with scallion oil
White-cut chicken with scallion oil is the most exquisite way to eat, but it has enough reason to be the pride of Xinyi diet. The traditional white-cut chicken in production is too lazy to refer to. But the texture of chicken takes a lot of effort. Xinyi city vigorously promotes "three highs" agriculture, and chicken raising in mountainous areas is developed under the guidance of the government. The local people set up a chicken farm in the mountains, so that chickens can be choosy about the sand and insects in the mountains, and there is no need to feed them with accelerant at all. Because the chicken feet are yellow, the chicken feet are yellow and the chicken mouth is yellow, it is called "Sanhuang Chicken". Its meat is delicious and has little fat, so it doesn't need any ingredients and production methods at all, so it can become a "chicken" by virtue of its quality.
Pig red
Pig red is the blood released when killing pigs. When killing a pig, first catch the pig's blood in a clean basin, then immediately add salt and water, keep stirring for a few minutes, and let it stand for two minutes to turn pig red. There are many ways to eat pig red, such as boiling, frying and so on. Usually it is cooked more. You should pay attention to the practice of braised pork. Tender and delicious. First, you should prepare soup. When the soup is about to boil, slowly add the pork red that has been introduced (or thoroughly cooked) into cubes. After boiling over medium heat, add chopped green onion or leek. In a few minutes, peanut oil can be put in the bowl. It would be tempting if it was served with Chili sauce. But be careful, it's very hot, and it's not good to burn your tongue. Now everyone likes to eat ready-made food, which can be bought on the street. You only need 50 cents to have a bowl, which is unique. The advantages of eating pig blood: it can remove dust traces in the human body and supplement iron.
Genzi beef brisket powder
Swim through the root pavilion, taste the root litchi and climb the root floating mountain. It would be a pity if you haven't eaten the root beef brisket powder.
Root beef brisket powder refers to beef brisket powder made by Zhu. Genrenzhu has been making beef brisket powder for more than 30 years. Many people don't know his name, so they call him "Niu Li Liu". It is said that his father and grandfather have also made beef brisket powder all their lives, which has been passed down from generation to generation, and can be described as a family of beef brisket powder.
Shuidong mustard
Shuidong mustard tuber is characterized by crisp and delicious, tender and slag-free, fresh and sweet, pure green and pollution-free, naturally planted and irrigated by well water. Mustard has high architectural value. Mustard, also known as mustard, is the tender stem and leaf of mustard, belonging to lung, spleen and stomach meridians. Has diuretic, antidiarrheal, expelling pathogenic wind, promoting blood circulation, and relieving swelling and pain. It is mainly used to treat dysuria, diarrhea, dysentery, hemoptysis, gum swelling and pain, hoarseness, hemorrhoid swelling and pain, lacquer sore itching, traumatic injury, joint pain and other diseases, and is a common folk herb. The vitamin C content of mustard is more than twice that of Chinese cabbage, and the calcium content is the highest among vegetables. The calcium content per1000g is1134mg. Taiwan Province Province praised this dish as "longevity dish" because it can clear away heat and toxic materials, is good for health, and shepherd's purse is cold-resistant.
Shuidong beef brisket
When it comes to beef brisket, Guangzhou people must first think of the traditional "beef offal with harmonious flavor". Pepper and star anise mixed with various spices have an attractive fragrance, but when they are dry, they get angry, which also masks the taste of beef brisket itself. "Shuidong sirloin" exists in the opposite posture. The beef brisket cooked in clear soup is original in color, although it is light, it makes people want to stop.
Shuidong duck porridge
Shuidong duck porridge is a specialty of Maoming, not to mention Maoming people and Dianbai people. Even guests from Guangzhou and Shenzhen have eaten duck porridge in Shuidong. The authentic Shuidong duck porridge shop operates a very simple variety, often only providing porridge, duck and cold dishes, but the business can last forever.
Golden soup wings
Golden soup wings is a famous dish of Maoming Zhongying Hotel. Golden soup wing is a kind of green and healthy food, which is a combination of Chinese and western food. It embodies the characteristics of western soup and has a strong flavor. It not only has the function of nourishing yin and beautifying shark fin, but also has a good therapeutic effect on diabetes. It is understood that "golden soup wings" is a major feature of the catering industry in our city. Even in Guangzhou and Hong Kong, only a few restaurants and restaurants offer golden soup wings, and only a few high-end hotels have them. According to Mr. Wu, the executive chef of the hotel, this is the latest recommendation of the hotel. He is personally in charge of this matter. Each cup of soup contains 1.2 fins and auxiliary materials for treating diabetes. Made through strict and complicated procedures, it brings high-star enjoyment to foodies with new tastes and trends. It is reported that the hotel launched this "signature soup" in June. Because of its efficacy, tasteless taste, uniqueness and taste, it is greatly favored by gourmets who like to find special food and have bulging pockets, with 40 to 50 users every day.
Hemaogong Jambalaya
He Maogong and Jambalaya slice raw and cooked papaya, red and white radish and carambola, soak them in a little salt for half an hour, then wash them with boiling water, mix well and put them in a large pot. Add some coriander, sesame, peanut powder, sugar, sesame oil, sweet and sour, salt and pepper, etc. It is not only bright in color, but also crispy and delicious, sweet and sour.
Xin Yi Tu cha Cai
Rubbing earth dishes is a traditional dish made of earth. What the villagers commonly call "washing vegetables" is actually what everyone calls sauerkraut.
Generally, vegetables, cabbage and beans are used to pickle vegetables, and beans must be accompanied by some bean leaves, so that the soaked vegetables are delicious. This dish is sour and fragrant. As a side dish, although it is not nutritious, it is delicious and appetizing because of its sour taste.
Overview of Maoming snacks
Firewood powder
Xinyi Xijiang Hot Spring is located in Reshuiwo Village, Beijie Town, and is a famous scenic spot. A delicious food-firewood cannon powder is produced in this beautiful scenic area. It is a kind of rice product and a delicious snack, so it is named because it is big in the middle and its two ends look like firewood guns (firewood guns are bamboo sticks used by Xinyi people to collect firewood). Compared with other rice noodles, firewood cannon powder has its own unique flavor: fine, tough, tender, shiny, uniform in thickness, delicious and memorable after eating.
Dongan bean cake dumplings
Rural soybeans in Gaozhou are not big, but they taste pure. Dried beancurd and bean curd taste first-class, rich in flavor, soft and smooth as solidified fat, but not easy to boil. Dry-fried tofu has a golden surface and a soft and smooth fragrance.
The bean cake corner produced by Dajian Village Committee, which is about five or six kilometers away from Dongan Market, is the most famous. There is Huang Tianlu who has been making bean cakes for decades in the village. According to Huang Tianlu, he and his father have been making bean cake horns for more than 20 years. For decades, he has processed dozens of kilograms of soybeans every day and sold them locally, which is very good. According to him, the most distinctive feature of locally made bean cake corners is that they are brewed with a kind of juice called "yellow". The bean cake horn brewed with "yellow" juice tastes good, and the bean flavor is overflowing, which will be more fragrant and has the effect of clearing heat and eliminating dampness.
Dianbai golden eel porridge
Monopterus albus used in Huishi Square is a kind of wild Monopterus albus selected from rivers, lakes, seas, ponds and rice fields, which is fresh, tender and sweet. Monopterus albus meat has high protein, low fat and low cholesterol. It is rich in vitamin A, vitamin B 1, vitamin B2, nicotinic acid and three special substances, such as DNA, EPA and lecithin. According to Compendium of Materia Medica, eels are sweet, warm and non-toxic. When they enter the liver, spleen and kidney, they can tonify fatigue, strengthen bones and muscles and dispel rheumatism. Modern science also found that Monopterus albus contains Monopterus albus, which has a good therapeutic effect on diabetes.
Honors won: 200 1 the only designated food in the World Women's Beach Volleyball Open; The only designated food in the first China Beach Volleyball Championship; The 11th Guangdong National Games will formulate delicious food; 200 1 top ten delicacies of Maoming Tourism Food Festival; In 2003, China Cuisine Association recognized it as a famous Chinese snack.
"Haima" Yaozhu porridge
Walking around Dianbai in western Guangdong, its colorful nightlife is dazzling, while Maoming people have the habit of eating supper. Among them, the electric white "Haima" yaozhu porridge tastes fragrant and refreshing, which makes people applaud.
"Hippocampus" is a reptile among sea crabs, commonly known as white webbed crabs. Small in size and crab-shaped, it breeds on the beach that adapts to its environment, inhabits the white sand cave, lives in seclusion, goes out at night, and fights in groups. This rare beach animal exists in a large number on the beach in Qianhai Village, Liantou, Maoming. Because this kind of sea crab is difficult to raise, there is no breeding environment, and the output is very small, so it is difficult to catch. Although it is small, it walks very fast, so you can't catch it easily. It walks freely on the beach, just like a galloping horse, so the locals named it "Haima". When people catch it, it is extremely difficult and often painstaking. When you catch it at night, use it to come out for food. Under the blazing light, let it lose its way and give up easily. Another indigenous method is to sweep the hole with a long bamboo pole, which makes it panic and make mistakes, and occasionally produces results.
lotus seed
A good lotus root is to put the first-class sticky rice flour in a dustpan, pour in a proper amount of boiling water, knead it into dough, divide it into strips, knead it into circles, flatten it, and finally put the pretreated diced lean meat, bamboo shoots, sesame seeds and shredded coconut into the embryo as stuffing, knead it into lotus root shape, and steam it in a steamer. You can also add sesame seeds, peanut powder, peppers and so on when eating. Its characteristics are fragrant, crisp, sour and spicy, especially in Gaozhou and other places.
Vermicelli (made of soybean or sweet potato starch)
The so-called vermicelli is vermicelli. The flour in western Guangdong is different from that in Guangzhou. The main ingredients in Guangzhou are soup powder and rice rolls. What I am not used to most is that there is a smell of rice flour hidden in the thick soup, which is nowhere to be found. It's different in western Guangdong. Its fans, like those in Guangzhou, are cut neatly from time to time. Instead, white and square "skins" were put in a bamboo basket. If you want, just tell the boss how many you want and weigh them. Otherwise, you can tell the weight, and the boss will be all right. To put it simply, there are only two fashionable words: simplicity. This is the theme of all cuisines in western Guangdong.
Leffen
In ancient times, the method of making Lai powder was to boil water in an iron pot, put a copper sieve on the pot, pour the soaked fine sticky rice flour into the sieve, and then press it down with a plank with a handle, so that the rice flour strips fell into the pot from the sieve holes, and immediately picked up and cooled after cooking. Add boiling water to heat it when eating. According to diners' hobbies, stir-fry to make soup, and add sesame, garlic and pepper. Its taste is tender and smooth, and the soup is delicious and unique.
North street bean cake
The bean cake in Xinyi is a bean food, similar to tofu. After soybean is made into tofu, it needs to be squeezed with less water and processed into blocks. This kind of food is all over Xinyi. But the most famous is the northern bean cake. The bean cakes made in this area have tough skin and tender meat, orange color, strong gluten, strong bean flavor and stew resistance. Cut into triangles, cut in half, stuffed with leeks, pork and shrimps, and fried. It is called "Bean Cake Corner", which is rich and delicious, and is the first-class food for family guests. The restaurant listed it as one of Xinyi's traditional delicious recipes. Outsiders came to Xinyi and were full of praise after tasting it.
Xinyi bean curd residue
Xinyi bean curd fried, also known as bean fried, is a kind of bean food. After soybeans are processed into tofu, they are fried into fried tofu with unique local characteristics, and then leeks are stuffed into the fried tofu to make fried tofu with leeks.
Fried leek with tofu is a unique local dish in Xinyi. It is characterized by delicious taste, bean flavor and leek flavor. It is not only a dominant dish for people as a family, but also a dish with unique local characteristics at banquets in hotels and restaurants in recent years. This dish has a history of over 300 years. It is said that leeks were fried with tofu in the early Qing Dynasty. It's convenient to eat this dish now, because there are professional households who specialize in frying tofu. As long as you buy tofu and stir-fry leeks in the market and process them at home, you can enjoy fried leeks and tofu.
Potoutou
Cooking with a dustpan (rice begging) is famous for using a dustpan made of bamboo sticks as a container, and then putting the rice flour ground into a paddle in the dustpan, and gradually adding it after one layer is cooked, generally more than three layers. After the rice noodles are fully cooked, they are cut into cubes with a knife to facilitate diners to eat. Finally, put sesame oil, sesame seeds and garlic paste (that is, garlic chicken oil) on the surface and dip it. The entrance is delicate and elastic, but because garlic has a aftertaste, some people are not very good at it. You can simply put some sesame oil cooked in peanut oil, which has an old taste.
Xin Yi Shi Guanzui rice noodles
Eating habits fans, which originated from the eating habits mouth (place name) of Dongchi Town in this suburb, have a history of 100 years. This kind of vermicelli is made of rice, ground with water, and then steamed into white slices in a steamer. The polishing is very delicate and the materials are excellent. In winter, we should use yellow rice, carefully process it into white rice, soak it in a proper proportion of water for one hour, and then grind it twice: the first rough grinding, the second fine grinding, and appropriate ingredients. Steamed rice noodles, one must be fine, the other must be fierce, especially to master the heat. After steaming, cut into strips, add seasoning and serve. The main characteristics of vermicelli are: thin powder, tender and smooth, soft and tough, even thin strips and delicious.
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Hope to adopt ~ ~ ~