Food culture Cantonese people like to eat, while Dongguan people prefer to eat. If nothing else, there are more than 10000 restaurants and restaurants in Dongguan, which is quite amazing for a city with an area of less than 2,500 square kilometers. Dongguan cuisine has a long history. If you want to talk about the diet in Dongguan, you should start with the history of Dongguan. The establishment of Dongguan County began in the Eastern Jin Dynasty, but the history of Dongguan can even be traced back to the Xia Dynasty. The origin of Dongguan's diet started from the time of Qin Shihuang. Li Ping, general manager of Dongguan Garden Porridge City, told reporters that in the Qin Dynasty, Dongguan belonged to the "land of hundreds of Cantonese". After Qin Shihuang destroyed the six countries, he sent troops to conquer hundreds of Cantonese. Later, some soldiers stayed in the local area, bringing Central Plains culture and Central Plains cuisine, which are still handed down today. For example, the famous snack "Ma Ge" in Dongguan was the food in the Qin Dynasty, and Rong Ai (the sister of Rong Geng), a famous historian in Dongguan, also made textual research on it. The spelling of "Ma Ge" was also given by Rong Ai, because Ma Ge is a Dongguan dialect, and "Ge" means paragraph by paragraph. It used to have a sound without words until Rong Ai named it. There is also a famous local dish in Dongguan, "Fish balls with sand washing", which also originated from Qin Shihuang. Legend has it that Qin Shihuang loved fish, and some people were afraid to assassinate him, because in the Warring States period, when Zhuan Zhu stabbed Wang Liao, he hid the dagger in the belly of grilled fish and finally succeeded. So the dish of fish balls came into being. If you make fish balls, you won't hide anything, and there are no thorns, so it's convenient to eat. Since then, a large number of people from the Central Plains have moved to the south in many times, such as the five chaos, the Anshi Rebellion and the confrontation between Song and Jin Dynasties, which brought the local food culture. The food in Dongguan has been continuously integrated with the Central Plains culture and combined with the local products and customs, gradually forming its own characteristics. In addition to historical elements, geography also plays a vital role in the formation of Dongguan cuisine. Dongguan used to be a county dominated by agriculture and a famous "land of fish and rice", and the diet naturally has an important relationship with "fish" and "rice". In fact, it is this product base that has created two types of local food in Dongguan-snacks and stir-fry. Snacks mainly refer to cakes in Dongguan diet. Dongguan snacks have a long history, with more than 200 varieties, which are very rich. Dongguan snacks are mainly made by farmers themselves, and almost every household will make them. The raw material of snacks is mainly rice, which is divided into glutinous rice and japonica rice. Every autumn when the harvest is finished, farmers will make rice into various cakes. Most snacks are made by grinding rice into powder and then making it, and some are made directly from rice, and grinding is a job that children are willing to do. Because of the lack of water, the snacks can be kept for one winter until the next year's Qingming Festival, so that they can be eaten in winter. Moreover, on holidays, snacks are also good hospitality foods, such as Pueraria lobata, plum bean cake, oil angle, sugar rings and so on, which are very popular. Small fry refers to the dishes in Dongguan diet. It should be said that this part can better reflect the characteristics of Dongguan diet. As a branch of Cantonese cuisine, Dongguan cuisine has its own unique features. Because Dongguan used to be dominated by agriculture, the dishes in Dongguan have a strong peasant flavor. Relatively speaking, Dongguan's dishes are not as light as ordinary Cantonese dishes, and the taste is slightly heavy, and meat accounts for a large proportion, such as Baisha oil duck, Humen cream crab, Xiansha fish balls and Dao? Meatballs, boiled fish with stone chops, Houjie sausage, Tangxia Lu goose, baked Mei Sheng bone rolling and so on are all meat-based dishes. This is mainly related to the rich products in Dongguan, and the low living standard also makes these big fish and big meat more likely to become people's favorite dishes. In practice, the dishes in Dongguan pay more attention to work, and the steps are not very complicated, but they taste great. Although Dongguan, the leading singer of local cuisine, is a small place, its topography and culture are quite diverse, so its diet is also very diverse. Therefore, the diversity of dietary styles is a major feature of Dongguan cuisine. Generally speaking, the diet in Dongguan can be roughly divided into two parts: the water village in the west and the mountain area in the east. And in each piece, different towns have different characteristics. Because of its criss-crossing ditches and abundant aquatic products, Shuixiang is a veritable land of fish and rice, so its diet is also characterized by fish and shrimp, such as Hong Mei taro, dried clam meat, boiled fish with stone chops, and roasted eel with humen honey sauce. And the towns in the water town film have different styles. There is a big difference in diet between the areas with fresh water in Hong Mei and those near the sea, such as Baisha and Humen. For example, the cream crabs and prawns in Humen are not found in other places. Due to its location in the mountainous area, Shanxiang District is characterized by poultry and livestock. In addition, because Shanxiang is close to Huizhou and other areas, it is deeply influenced by Hakka culture, and Hakka people in Tangxia, Fenggang and other towns account for a considerable proportion, so the food culture is greatly influenced by Hakka culture and its taste is salty. For example, Hakka braised pork, Tangxia fried pork belly tip, Fenggang Hakka dog meat, Qingxi New Year goose and other dishes are all representative dishes of mountain films. There are many kinds of local cuisines in Dongguan, but there are not many restaurants that can really make local dishes in Dongguan at present. In towns and villages, the flavor of Dongguan is slightly more, and there are not many places in the city that want to eat pure Dongguan food. The most famous one is Garden Porridge Town, which originally featured Dongguan cuisine, and launched a series of "Dongguan Cuisine" in Yongtai Store in John Wan, which was very popular among Dongguan people. In addition, among the established hotels such as Overseas Chinese Building, Dongguan Hotel, Oriental Hotel and Dongguan Villa, there are still many reservations about the local cuisine in Dongguan. I hope I can help you > v

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Dongguan cuisine belongs to Lingnan cuisine, with strong local characteristics, which can be divided into two types: Shanxiang cuisine and Shuixiang cuisine, each with its own representative dishes. For example, in Shanxiang cuisine, there are Zhangmutou Hakka salted chicken, fried rice with Da Lang olive sauce, Qingxi Maogen soybean pit snail soup, etc., and in Shuixiang cuisine, there are Shatian lotus root stewed in keel soup, Hong Mei taro dried clam meat, Humen honey sauce roasted eel, etc. Dongguan faces the sea near the river, and is rich in aquatic products. Seafood is also one of its characteristics. Besides the famous cream crabs, heavy-shelled crabs, shrimps and groupers, Dongguan is also famous for producing metapenaeus ensis. The most famous place to eat seafood is Xinwan Town, Humen. More than a dozen food stalls are lined up by the sea, and listening to Taopin seafood is wonderful. The most famous snacks in Dongguan are the "Sanhe Banquet" and the roast goose in Dense Street. "Sanhe" refers to insects, sparrows (predation is now prohibited) and carps, which are rich in nutrition and have excellent taste. Daojiao Water Town is a good place to taste insects and carps. Roasted goose in Dense Street is made of whole goose, large pieces of meat and bones, and many special herbs and spices. It is delicious and attractive, and many tourists from Guangzhou, Shenzhen and even China go to Dongguan to enjoy this delicious food. Other flavor snacks include thick street sausages and Dongguan rice noodles, steamed brown and meatball porridge in Daojiao, maltose and sugar pomelo peel in Shilong, lotus root in Shatian, hibiscus meat and taro sticks in Shijie, fish balls in Xiansha in Gaosong, and aconite fish in Chang 'an, etc. In addition, Dongguan has gathered all kinds of delicacies from the north and south of the Yangtze River, such as Hunan Restaurant in Yonghuating, Coral Road in Dense Street (Taiwan Province Street), Northeast Cuisine in Dongcheng South Road, vegetarian chain in Nancheng District, and so on.

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