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Guan Yi cuisine in Dongguan cuisine
According to the topography, Guan Yi can be divided into three regions. John Wan, Gaochun, Hongmei, Shatian and Humen, as the representatives, are rich in fish and shrimp, with salty and sweet taste. There is also a piece of Putian between the mountains and rivers, mainly in Chashan, Da Lang, Dalingshan and Shipai. Families raise more chickens, ducks and geese, and the taste is mainly sweet; The mountainous areas represented by towns such as Zhangmutou and Qingxi are mainly Hakka dishes with salty taste.

Watertown coastal area: tasting river fresh.

Towns: John Wan, Daojiao, Gaochun, nave, Hongmei, Shatian, Chang 'an, Humen and Mayong.

Representative dishes: Guanxiang Fish Pills, Hong Mei Raw Bone Rolled Noodles, Fried Noodles with Beef Brisket, Hongmeisha Dried Melon, Mayong Salted Pig Neck and Humenzhai Stone Bowl Crab.

Dongguan is a famous water town, and there have been several swimming champions in history. Water towns have nurtured rich products and brought unique food. Food stalls along the Wan Xin in Humen and farmhouse restaurants near water towns and reservoirs always attract many diners to drive. Look at the parking situation to know the popularity of these seafood.

The river in Dongguan is rich in cockroaches. When the river dries up, you can reach out and catch it. In the past, the salted ribs of snail were a good seasoning in winter. The snail was ground, fried rice grains were added, canned, sealed for half a month and steamed with pork. In the old society, when you leave your hometown to make a living in other places, you must bring a bottle of salted clams to prevent you from being "acclimatized" in other places and making you homesick. Some rivers are polluted, and there are fewer cockroaches, which has become a particularly unforgettable delicacy.

Where there is a village, there must be a pond, and the fish in the pond is naturally delicious on the stove. Aconitum fish in Humen and Chang 'an are rich in fat. Baked aconite fish with salt is a famous dish in my hometown Wax gourd, hairy melon, shredded fermented bean with ginger, yuba and bighead carp are the specialties of Gaobu, Daofen, Shijie and Nawei. The shad is bony. People remove the bones and make meatballs with meat, which are crisp and sweet.

Dongjiang is rich in clams, boiled with pickles and dried with taro stalks. They are Gaochun, Hongmei, Daofen and John Wan's common home cooking.

Coastal areas are characterized by fish, shrimp and crabs, and are famous for shrimp and insects. Bowls of steamed prawns and roasted worms are still talked about by the old-timers so far.

Putian slices: sauce and side dishes are better.

Towns: Chashan, Da Lang, Liaobu, Dalingshan, Changping, Shipai, etc.

Representative dishes: boiled fish with white gourd, Tangxia goose and Chashan salted shrimp.

Because the terrain of Putian is between mountains and rivers, some in the water are not as good as water towns, and some in the mountains are not as good as mountains, so people here began to work hard on spices when cooking. Putian area is sparsely populated, local people are more proficient in cooking, and the dishes are few but fine.

They use their own beans to make lobster sauce and soy sauce as seasoning. Whether it is mixed with fish, shrimp, crab, melon and vegetables, it is very delicious. There is a saying in Dongguan: "Black olive, white olive, pine and cypress, sweet potato taro, horseshoe mountain". Da Lang takes fried rice with olive sauce as its hometown specialty. Steamed fish mouth with olive horn and steamed fish mouth with bean paste are more popular and can lower blood pressure. Liaobu and Da Lang lobster sauce osmanthus fish are famous dishes in my hometown. Compared with steamed chicken with sausage, it is called "romantic emperor", and steamed chicken with lobster sauce is called "romantic queen" by the people.

It is said that some restaurants, in order to make the dishes more delicious, will go around the farmers in Putian to find lobster sauce and bean paste. A chef also told reporters that those excellent sauces in Dongguan can't be bought in shopping malls. Be sure to go to the farmer's house and sell it for 30 yuan a barrel, but it tastes excellent.

Shanpian: the taste of homemade home-cooked dishes

Villages and towns: Zhangmutou, Qingxi, Fenggang, etc.

Representative dishes: brine chicken, Hakka stuffed tofu, bowl soup, plum meat roll, camphor stuffed shad.

In addition to the famous brine chicken, there is another feature of Hakka cuisine: the word "brew", which can be used to brew almost any home-cooked food you want, such as tofu, eggplant and pepper. The reporter saw stuffed beans in a home-cooked dish called Eating and Wearing Zone in John Wan, Dongguan, which was lively and lovely. Simply put, anything you can think of can be used for "brewing". A professor at Dongguan Party School believes that it is precisely because Hakka people migrate to various places and live in mountainous areas, which is very inclusive, so they "brew" a lot of delicious food, and the "brewed" things can not deteriorate for a long time.