Steamed brown
Yangjiang people are used to wrapping a kind of zongzi on important festivals. This zongzi is ten times bigger than ordinary zongzi, and it contains pork, chicken, duck eggs, mung beans and ham. One is a cut zongzi head for people around to eat. It is the most delicious Yangjiang snack. Because it takes a lot of time to make, it is difficult to prepare materials. At present, this kind of dumpling head is rare. Just don't forget to pack zongzi for your daughter when she goes back to the countryside.
Salted shrimp
Setaria viridis, also known as Fu Gui Shrimp and Pipa Shrimp, etc. Shrimp squid is its scientific name. The cream in shrimp is said to be particularly moist, and the high content of protein can also beautify the face. The fried crispy shrimp skin is wrapped in salt and pepper outside, which is very tasty. But the meat inside is tender and juicy, with a faint seafood flavor, and the shrimp meat is very soft, which is completely different from the chewy feeling of the Q-bomb of the new prawn with a knife. No wonder some people call salt and pepper shrimp fingersucking shrimp. This kind of prawn with thick shell and fragrant meat is really without traces of salt and pepper. It is said that Guangdong seafood market has shrimp imported from Thailand, which can reach 30 cm in length and is relatively expensive. However, the body length of crayfish in China is generally around 10 to 15 cm. Although there are more shells and less meat, the protein content is as high as 20%, the fat content is 0.7%, and it contains vitamins, chloric acid, inosinic acid, aminopropionic acid and other nutrients needed by human body.
Yangjiang beef brisket powder
Beef brisket powder is one of the famous traditional snacks of Han nationality in Yangjiang City, Guangdong Province.
It is named after the cooked beef brisket is used as seasoning. It originated from the people and became famous before liberation. It has spread all over Nanning, Wuzhou and other cities.
In addition to the taste of beef brisket, the quality of beef brisket powder is also very particular. The rice noodles in Yangjiang are thinner and tougher than those in other places, and the taste is more refreshing. This kind of sirloin rice noodle has tasted once and I want to eat it again. Beef brisket powder is the favorite of many people in Yangjiang! Have a bowl of beef brisket powder with some fat intestines for breakfast. That's a real treat!
Yangjiang cuttlefish cake
Squid cake, also known as "squid cake", is a processed food for fish. Using squid viscera as raw material. The raw materials (first separated from the internal organs of squid) are put into a container, crushed and evenly mixed to form a colloid. Then put it in a pot and fry it into cakes to cook. You can eat it fresh or dry; It can be used for seasoning and soup. The cuttlefish cake burns soup, which is especially tender and sweet; The dried and aged squid cake can also be used as medicine to clear away heat and reduce fire.
Pan Tian Niu tou pi
Yangjiang people have an old saying, "Cow's scalp, eat blindly", which means that things are sloppy and inflexible. Although this is the only way, Niutoupi, located next to Shutian in Heshan Town, Yangdong, has gained a great reputation, prosperous business and endless customers, and won the title of "Cowhide Treasure". Cowhide has also become one of the top ten traditional cuisines in Guangdong.
Hailing pearl horseshoe
The crispy taste of pearl horseshoe is different from that of ordinary horseshoe, almost as big as cashew nuts. Every one tastes powdery, waxy, tough, fresh and sweet. "Stir-fried three fruits with horseshoe" is to mix horseshoe with cashew nuts, almonds and peanuts and put a spoonful into your mouth. The pearl horseshoe is tough and sweet, and the nuts are crisp and fragrant, which collides with a unique taste. It is a unique dish favored by diners. Pearl horseshoe is rich in nutrition and is the first choice for vegetarians and people who pursue a healthy diet.
Chunwan chestnut
Chunwan Town is the only chestnut producing area in Yang Chun, which is harvested once a year. Due to the special climate and soil, compared with the surrounding cities and counties, the chestnut in Chunwan Town is black in appearance and shiny in color, like being coated with oil, also called oil chestnut. It is characterized by golden meat and delicious crisp powder, and it is a standing food for people in our city to enjoy the Mid-Autumn Festival. Every year on the eve of Mid-Autumn Festival and National Day, chestnuts in this town are continuously supplied to the market.
The harvest of chestnut in Spring Bay is a hard job, which generally involves three steps: picking, airing and smashing fruit. Chestnut trees in Spring Bay are tall and big, chestnuts are hung high and their skins are covered with thorns. If you are not careful, you will be scarred. When picking, the villagers put on heavy clothes and hats, climbed up the tree and knocked chestnuts off one by one with bamboo poles or wooden sticks. Then they put the chestnuts on the ground to dry for a few days until the skin breaks due to dehydration, and then break them open with a sickle or hammer, so that the chestnuts will shell.
Pig intestine busy
Pork sausage is similar to rice rolls, but the stuffing is bean sprouts and fried rice noodles. Wrapped in the whole rice noodle skin, rolled with a thin layer of rice noodle skin to fry bean sprouts, it became pig intestines. Then brush a layer of oil on it and sprinkle with white sesame seeds, shallots and so on. It tastes salty and fragrant, and it is very delicious. A wanderer who goes out to study and work always has a pig intestine when he returns to his hometown. Maybe it smells like their hometown!
seton
Guaxian is a kind of sweet potato (scientific name white melon) unique to Yangjiang City, which is made by pickling and sun exposure. Salted melons are made by adding a lot of salt to melons in the field, pickling them overnight and then drying them in the sun.
Yangjiang City, Yuan Xian City, Ma Zi
Yangjiang people will make salted dumplings on holidays, which is a local traditional food, meaning "family reunion, happiness". Actually, it should be said that it is a kind of Noemie meatball similar to glutinous rice balls. In Yangjiang dialect, it is called "Tangyuan", which is made of glutinous rice flour, then moved into strips a little bigger than fingers, and then cut into small balls with scissors or knives, which are square and round.