When it comes to seafood in Zhanjiang, we all know that there is also the well-known Zhanjiang chicken. In fact, there are many local snacks in Zhanjiang, and the prices are not expensive. This trip to Zhanjiang, in addition to people's gains, is a special snack in Zhanjiang. Here are some famous Zhanjiang snacks.
1. worm
Before I went to Zhanjiang, I kept playing drums in my heart, because although I can say that I have nothing to criticize about food, I am still afraid of things that look strange and unheard of. Long before I came to Zhanjiang, I had heard of one of Zhanjiang's special dishes-worm. My colleagues born and raised in Zhanjiang have been paying close attention to my trip, because she is also the first half of gluttony. At the farewell party before leaving, she told me that she must eat worms in Zhanjiang.
It is said that this worm looks like an earthworm, which makes my goose bumps fall all over the floor, because although I can be considered fearless, the only thing I am afraid of is those mollusks, from sea cucumbers to earthworms, which can make my hair stand at a 90-degree angle. However, the result is contrary to legend. The worm is called Starworm, which is shaped like a root intestine, 5-8 mm thick and 5- 10 cm long.
Worms usually hide in bunkers about 20 cm deep. Insects that need to be dug up for dental caries must be poked with a stick, turned over from the inside out, and cleaned with clean water before eating. It looks like a small ivory hose, and the dried worm is golden yellow.
Worms are cool but not tough, and taste first-class, similar to jellyfish but more varied. Insect recipes are varied, such as boiled, steamed, insect soup, insect melon and vegetable pot, mixed stir-fried insect melon and vegetable, etc. Insects, whether boiled in water, steamed alone, or fried with wax gourd, onion and garlic, are crisp, tender, fresh, sweet, crisp and delicious, and you can never get tired of eating them. Zhanjiang locals prefer to cook porridge with worms. According to the taxi driver, porridge cooked with worms will be naturally sweet, and the method is very simple. Just put a few bugs before cooking porridge and boil it with a little salt.
The worms we eat in Zhanjiang are mainly steamed and can't be compared with other cooking methods. Next time I go to Zhanjiang to eat worms made by other cooking methods, I will share them with you.
In addition, the price of live worms is generally low, while that of dry worms is much more expensive, generally around 200-400 yuan kilo, because fresh worms can only be kept fresh for 5-7 hours.
2.oysters
Oysters in Zhanjiang are also famous. There is a small black oyster in Wujiang Road, Shanghai. The owner is from Zhanjiang, and all his oysters were airlifted from Zhanjiang that day. Even though the price is expensive (5 yuan/unit), if the market is late, it often takes a long time. There are many kinds of oysters, some of which have fishy smell, but they also mean that seafood is heavier and more delicious, while others have no fishy smell.
Relatively speaking, generally speaking, the big head has less fishy smell. As for which oyster tastes better, it depends on the diners' own tastes. In practice, the most common is burning charcoal, in addition to steaming and boiling. But charcoal burning is the simplest and most popular. The advantage of Zhanjiang's oysters is delicious, but they are not necessarily very big. Bite up tight and elastic meat, sweet and delicious, cheap. The average snack booth is only 1 yuan. So every night after the activity, no matter what time, I will take Fengyun and other comrades straight to Zhanjiang's snack restaurant and have a full meal.
If a friend is near Zhanjiang, consider buying fresh oysters, because the crisper and ice cubes will keep them delicious for 20 hours.
If it is far away, it is recommended to buy oyster sauce and make it into dried oysters, commonly known as "oyster sauce". The pronunciation of "oyster sauce" in Guangfu is close to "good market", so Cantonese used to cook with Nostoc flagelliforme at the beginning of the year, which is called "making a fortune and making a good market". "Oyster black beans" are considered to be the best when dried, but when cooked and dried, the taste is poor and the price is relatively cheap. The general price is RMB 40~60 yuan/kg.
3. white-cut chicken
White-cut chicken skin is smooth, light and delicious. It is the most common chicken dish in Cantonese cuisine, which belongs to pickled chicken. It is characterized by simple production, just cooked and not rotten, maintaining the original flavor and not adding ingredients. When people in Guangzhou eat boiled chicken, most of them are accompanied by ginger, onion and other seasonings, which are relatively light and easy to accept. But because I can't eat without spicy food, I often add a little pepper to the sauce. Although spicy, it tastes good, and you will think spicy is sweet. Friends who are not afraid of spicy food suggest a try.
Free dog cutting
As we all know, dog meat is a kind of warm food, which is mostly eaten in braised pork and hot pot. But in Zhanjiang Leizhou Peninsula, there is a novel and unique way to eat, which is to cut the dog into white. The so-called white-cut dog, like white-cut chicken, removes the hair and dirt and slices it with boiling water. The difference is that there is no material in the boiled water for soaking chickens, and ginger slices and mung beans are added to the boiled water for soaking dogs.
The most important thing in eating white-cut dogs is the ingredients. Ingredients are generally divided into fragrant and spicy. The main ingredient of incense is sesame oil. Spicy is a mixture of sesame oil, spicy sauce and dried tangerine peel. White-cut dog meat itself is tasteless, but after being stained with spices, it tastes fragrant and has an endless aftertaste. Because I am a dog, I like to keep small animals, so I can't personally taste its delicious food, but according to the post-eating feeling of editor Kong Qiu, I think it should be good.
5. Muye clip
The tour guide in Mu Zi told me that the locals called it yé when introducing it, but later my colleague told me that it was called Muye Clip, so I left it to you to discuss the exact name. As the name implies, a wooden leaf clip is a small dumpling wrapped with two leaves (it is said that pineapple leaves or banana leaves are usually used).
There are two kinds of konoha leaves, fragrant and sweet, which are made of glutinous rice flour. The fragrant ones are mixed with peanuts, loach, fish, shrimp and salted radish. Sweet people use sugar, shredded coconut, sesame seeds, peanuts and other mixed stuffing. Generally, white is sweet and yellow is salty. Most people think it is sweet and delicious, but I think the salty taste is more special!
6.pineapple
I used to talk about vegetables, but now I'm talking about fruits. Pineapple, also known as jackfruit, is scientifically called heterophylly jackfruit. Its English name is Jack Fruit. Pineapple originated in India and has been introduced to China for more than 900 years.
Jackfruit is an evergreen tree of tropical Moraceae. Its fruit ripens in June and July, and it is huge and weighs 40 kilograms, so it is called the king of fruit. The fruit bears on the trunk. When the fruit is cut, the whiskers are divided into golden orange-sized pulp packets. There is a big core in the bag, which tastes like chestnuts when cooked. Must be tasteless, the flesh is extremely fragrant and sweet as honey.
Previously, jackfruit and durian were always regarded as the same fruit, but later it was found that they were only similar in appearance. Durian smells bad, and jackfruit is slightly fragrant. In particular, jackfruit can be eaten by hand, and the eating method is also very interesting, especially recommended!