Huangsha clam is a specialty of Zhou Mu Town, Xinhui. It is famous for its big size, tender meat, sweet taste and beauty, far exceeding that of ordinary mud clams.

Xinhui Zhou Mu Town is located in the lower reaches of Xijiang River, near the sea, with a wide river surface and slow water flow. Before the tributary of Xijiang River passed through Zhou Mu Town, the current was swift, which washed a lot of fine sand and clams to Zhou Mu and left them in the river. Meretrix meretrix "lives and works in peace and contentment" in the yellow sand, enjoys the natural environment endowed by the Xijiang River, grows fat and tender, and becomes a specialty of Zhoumu. Zhou Mu has the reputation of "local abalone", and shi ban cun produces the most clams with the best quality.

Every year around Tomb-Sweeping Day is the harvest time of the yellow sand clam. During this period, people from neighboring areas came to Zhou Mu to eat clams in an endless stream, and vehicles crowded the streets and lanes of Muzhouwei Town. Clams have brought prosperity to Zhoumu catering industry, and the business of restaurant owners has more than doubled every year.

There are many cooking methods for clams, such as steaming, roasting, roasting and frying, each with its own flavor. The simplest thing is to steam the yellow sand clam. As long as it is steamed with ginger, onion and garlic, you can eat pure and sweet "steamed clams". The roasted galangal has a unique fragrance of galangal, which makes people have a big appetite. Roasted clams have game, put the oil in a large plate, dry it under the fire, and then add the raw clams. When the clams are cooked, they will open their mouths one by one and make a "Bubu" sound, so they are also called "Bubu Clam". The best is fried clams. Mix garlic, ginger, wine, sugar, delicious soy sauce, onion, pepper and yellow clam, stir-fry over high fire until the clam is full of mouth.

Three flavors of bighead carp

There is a famous "three-flavor bighead carp" in the local area (commonly known as bighead carp, and the locals also call it fish worship). The so-called "three flavors" means that all parts of bighead carp are cooked in three different ways. The fish head is cooked with ginger onion and soy sauce, which is delicious; Fish bones and fish gizzards are cooked with ginger and garlic, which are original; Some fish are made into fish soup, and the locals call it fish porridge, which tastes smooth.

Gu Jing roasted goose

The roast goose in Xinhui Gu Jing is very famous, and many tourists come from afar to taste this kind of roast goose made with the secret recipe of the Southern Song Dynasty court.

More than 700 years ago, a great naval battle took place in Yamen, Xinhui during the Song and Yuan Dynasties. After the war, a chef in charge of making roast goose in the Southern Song Dynasty palace fled to Xiandong Village on the west bank of Yinzhou Lake in Xinhui with his daughter. The chef opened a roast goose shop in Xiandong village. With the superb craftsmanship of the court's secret roast goose, the roast goose was roasted with all colors, flavors and flavors, and soon became famous. Later, the daughter of the royal chef grew up and got married in Gu Jing Town on the east bank of Yinzhou Lake. Her daughter also brought her father's secret roast goose to Gu Jing and handed it down from generation to generation. This is where the roast goose in Gu Jing comes from.

The production of roasted goose in Gu Jing is unique, from goose selection to roasted goose. Goose is born twice a year. Goose seedlings commonly used in Gu Jing roast goose are one and a half months before and after the Double Ninth Festival in Tomb-Sweeping Day in spring and autumn every year. They should be raised in local fish ponds until they are three or four months old and weigh about 7 kg. It should be noted here that the goose should not be raised too big, otherwise the cooked meat will be old and the taste will not be tender enough. This kind of goose is called "black mane goose", which is pollution-free and has the best meat quality. When roasting the goose, first coat the goose with vinegar. After the goose body is dried, traditional soy sauce mixed with sugar, salt, wine, minced garlic, spiced powder and other secret recipes that can't be circulated abroad is used as sauce, stuffed into the belly of the goose, tied tightly with rope, coated with maltose, and then hung in a hot oven for roasting. Pay attention to the uniform firepower when burning, and be sure to burn it with litchi wood, so that the roast goose will taste like litchi.

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Xinhui, known as Zhou Gang in ancient times, is the largest and oldest urban area in Jiangmen, standing on the bank of Yinzhou Lake in the Pearl River Delta and choking the southwest of Guangdong. In the history of Xinhui civilization in 1500 years, in addition to producing outstanding figures such as Chen Baisha, Liang Qichao, Chen Yuan and Sean, as well as a long-standing Kwai township culture, Xinhui is also known as the land of plenty, the land of fruits and the land of Pu Kui.

Restaurants and food stalls abound in Xinhui, and seafood-themed food stalls are concentrated in Guifeng Road, which is inexpensive and has a wide variety. The porridge shops in Xinhui are mainly located in Dong Qing North Road, Zhougang Avenue and Qiaoxing North Road. In the direction of Jiang Hui Road and Qiaoxing Road, it is another food street in Xinhui, such as Yan 'an Dafu Restaurant, which brings fresh seafood from reclamation every day, and Chenpi Duck Restaurant, which has been open for more than ten years. All kinds of food can be tasted.

Lianggua feast

Xinhui has fertile land, clean water and high quality. Many vegetables here are of high quality, such as radish with double water, which is white, tender, sweet and residue-free. Duruan cold melon has thick green skin, exquisite surface pattern, unique taste and beautiful shape. Chefs will naturally not let go of the delicious raw materials here and concoct a unique "cold melon feast". A seat is all striking green. First of all, I served oyster sauce, white bean and melon soup. In the soup, sauerkraut and ribs are put together. Cold melon is the main dish, and the entrance is cold and refreshing, which fully highlights the superiority of cold melon in duruan.

Then there are crispy and delicious shredded cold melons, stewed cold melons with fish bones and rich flavor juice, traditional and home-cooked cold melons fried with black bean sauce, boiled cold melons dipped in sugar. There is sweetness in bitterness and endless aftertaste-this is the beauty of duruan Lianggua.

Chenpi feast

When you go to Xinhui, you must mention Xinhui Chenpi. The local people strongly recommend the dried tangerine peel banquet to us.

The first course of the Chenpi banquet is carefully carved Chenpi duck and wax gourd cup. According to Li Zhongqiu, deputy general manager of Zhougang Hotel, Chenpi Duck Soup is a traditional dish of Xinhui. It is made by taking duck from Xinhui, unhairing and washing it, and decocting it with dried tangerine peel and other materials. Finally, put it in a cup of melon with meat and stew it while it is hot. It is delicious, not oily or greasy.

Another delicious diced chicken with dried tangerine peel looks unremarkable, but the chicken has a strong aroma of dried tangerine peel as soon as it enters. Master Pan revealed that the trick of this dish is to soak the chicken in Chenpi water instead of boiling water. Among the "Top Ten Hometown Famous Cuisine in Xinhui", there is fried eel with dried tangerine peel and peanuts. The difficulty in cooking this dish is to keep the eel slices crisp. Master Pan said that the key is that eel meat must be fried raw and cooked, and it is not allowed to cross the water in advance, and it is not allowed to drag oil.

The most eye-catching thing is fried prawns with dried tangerine peel. Master removes the head and ridges from the fresh and thick Roxburgh shrimp, and fries them in an oil pan with moderate oil temperature until golden brown. Finally, he fished it twice in dried tangerine peel, and the crispy skin was sweet with dried tangerine peel.

Steamed vegetables with garlic sauce won the hearts of the people. What would it taste like to replace the ingredients with dried tangerine peel? This really puzzled Xiaoji for a long time. Steamed Chinese cabbage with shredded tangerine peel is self-evident, depending on the speed at which the dish is "hollowed out".