2. Jinwan Shrimp: Also known as "Daming Shrimp", it is one of the eight treasures of seafood. Shrimp has high medicinal value and has certain curative effect on neurasthenia, hand and foot convulsion, scabies and other diseases. Dry-fried prawns In order to keep the delicious taste of prawns, the chef only marinated them with salted flowers for 10 minutes, without adding other ingredients. You can order mustard and soy sauce according to your personal preference when eating. In fact, prawns can also be roasted with tomato juice, and they are also delicious and crisp. Dry frying is the key to grasp the time, and it is best to fry the shrimp shell until it is crisp and tender.
3. Zhuhai sugarcane civet: also known as sugarcane rat, it has high medicinal value, sweet and cold taste, nourishing yin and serum deficiency heat, nourishing liver and kidney. It is a good food for all ages in Xian Yi, so it has the reputation of "one mouse kills three chickens". This kind of mouse is a specialty of Zhuhai, and it is as famous as the sparrow in Sanshui City. Sugarcane raccoons are more common in sugarcane fields in Xiaolin and Doumen dry dock, Wushan and Pingsha. They specialize in sugarcane, weighing more than 2 kg, and are divided into black-haired mice and yellow-haired mice. Whenever the north wind blows, the sugar cane in the pond is harvested. Sugarcane raccoons are particularly fat. Because eating sugar cane pond for a long time has less digestion and heavy sweetness. Besides, I stayed in a cool place for a long time, and the day was full. The meat is especially sweet and tender, and the bones are as soft as crisp. Therefore, the villagers caught more mice and pickled them in the sun to make dried mouse meat, while local restaurants cooked them into various mouse dishes by frying, fire, stewing, steaming, braising in soy sauce, cooking at the same time and making soup. It is usually "Five Pingyang Sugarcane Beaver", which tastes sweet and smooth and has endless aftertaste.
4. Doumen Ai Cake: There are six steps in making Ai Cake: preparing materials, sorting the leaves of Ai, mixing powder, filling, wrapping and cooking. They are all hand-made, and the process is quite complicated. The most tender mugwort leaves can only be picked in March every year, that is, a few days before Qingming. After picking, the wormwood should be washed and boiled for two days, then chopped with a knife, boiled with sugar, mixed with glutinous rice flour and flour and kneaded into dough, then stuffed with stuffing made of pork, peanuts, white cheese and sugar, made into cakes, padded with banana leaves and steamed in a steamer for 40 minutes. The freshly baked wormwood cake is green and crystal clear, and the entrance is soft and waxy.
5. Yujinqiu Litchi: Features: easy flowering, moderate flower amount, less physiological fruit drop and low fruit cracking rate. The fruit ripens in late June, with medium size, spherical shape, bright red skin and golden brown color, and the rate of small pit is 25% ~ 80%. Excellent quality, tender and smooth meat and rich flavor.
6. Shangheng Huangsha Clam: Put oil in the pot, burn the strongest fire, and let the clam cook quickly, because if it is cooked for too long, water will come out and the meat will not be so fresh. Boil the seasoning in oil first, and add some pepper if you like spicy food. After a while, pour in the clams and fry for three minutes. Usually a shell with enough firepower will open, which means it is ripe. If the fire is not enough, cover it and cook for a while! At this time, put some salt, monosodium glutamate and sugar in the city, whatever you like, it's convenient to eat by yourself, and you'll know it's delicious when you taste it! Shangheng Huangsha clam is full and plump, which is a unique natural food in Shangheng Town, Doumen. Steamed with garlic paste and shredded pepper, it tastes very fresh. February to March of the lunar calendar is the best time to taste.
7. Yu Ling in Fenzhou: commonly known as Tukun, Xue Kun, Gong Kun, Huaying, CYPRINIDAE. The pattern of this species originated in China. The body is slender, the abdomen is round, the head is short and the kiss is round and dull. There is a keratinized edge under the mouth and in front of the upper and lower jaws, which is suitable for scraping underwater attachments.
8. Golden Fengshan: It is called "Ginseng in Water" because of its rich vitamin A and delicious meat. Phoenix eel can be steamed or braised. When steaming, open the chest first, then remove the head and tail, cut 2-4 cm long slices with a knife, put them into a basin, and add seasonings such as yellow wine, ginger, onion and oil. You can eat it after cooking. It tastes fresh, tender and delicious. When braising in soy sauce, fry the chicken and eel cut into small pieces into golden brown in the oil pan, then take them out and fry them into bordeaux in another pan, then pour in the fried fish pieces, cook them, thicken them with water starch, and pour in cooked oil, which is fresh, tender, fat, fragrant and tender. Because of its high nutritional value and very good taste, phoenix eel has become a first-class delicacy at the banquet.
9. Lotus root with white vine broken love: it is famous for its fat, pink, pine and slag-free, and enjoys a high reputation in Hong Kong and Macao. For friends and relatives, all banquets are offered. Its methods are "burning lotus root" and "frog stewed lotus root".
10, rattan aquatic fabric: made of rattan aquatic products, exquisite workmanship, not only tough and durable, but also smooth and shiny surface. There are two kinds of aquatic plants of Caulis Spatholobi: triangle grass and Eupatorium adenophorum. The flower mat, floor mat, straw box and straw hat woven by rattan and aquatic plants are tough and durable, full of luster, exquisite and beautiful.