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Authentic dongguan gourmet
Tangxia braised goose

Authentic Dongguan rural cuisine. First of all, the word "Lu" is a native of Dongguan dialect, which foreigners can't understand. When they hear "land goose", they think it is "stewed goose", but in fact "land" means cooking. Tangxia braised goose is a Dongguan dish with Hakka flavor. Cook the goose in the prepared soup, and the taste will all enter the goose meat after cooking. The bone marrow is similar to that of white-cut chicken, with tender meat and blood in the bone marrow, which is very tender and delicious.

Dongguan shankeng fish

Features: spicy

Dongguan Shankeng fish is also an authentic local cuisine. "Shankeng Fish" is a small fish that grows in a mountain stream. The practice of "mountain pit fish" is also very simple. First, put the fish in an oil pan, then mix it with shredded pepper, garlic cloves, lobster sauce, shredded ginger and a little cooking wine, and steam it in a steamer for 20 minutes. If a pressure cooker is used, the high pressure valve will ring.

Submerged mandarin fish

Features: fresh and sweet

Chinese mandarin fish is a wild river fish from the upper reaches of Dongjiang River, which has not been artificially raised. This kind of fish tastes different from domestic fish, and wild fish will be especially delicious.

The method is simple. Find a big pot and ask for a whole fish. First, put ginger and onion into a pot and fill it with water, then boil the water for a few minutes, and then turn off the heat after the fragrance of ginger and onion comes out. Then put the whole arranged mandarin fish in boiling water, soak all the parts except the tail in water, cover it, and then soak the fish until the water cools. Dongguan mud duck

Features: The farmhouse dishes are rich in flavor.

Mud duck is an authentic home-cooked dish in Dongguan. It was served on the dining table after being improved by Dongguan chefs and became one of the signature dishes of the restaurant. This dish fully embodies the characteristics of Dongguan cuisine. It is made by farmers in Dongguan, and it has a strong flavor. Delicious duck meat is processed by the chef after adding garlic, ginger and other condiments. It's a plate of Dongguan food with sufficient weight, which is very suitable for the whole family to taste.

Braised beans with salted fish

Braised beans with salted fish is a typical home-cooked dish in Dongguan. "Dongguan people" basically cook this dish every day. The method is relatively simple. First, boil salted fish and pork bones, and then put fresh beans into the soup for 2-3 minutes. At this time, the beans are still in a semi-cooked state, and the taste will be very fresh and tender, with the effect of clearing away heat and detoxifying.

Shrimp with salt brush

There are many ways to eat shrimp, but string them with salt like this? This is the first time for me to eat this way. It tastes good, sweet and delicious, but the method is more complicated. Eat shrimp first? Ok, string two or three shrimps together with bamboo sticks, then add some onion foam and other spices, wrap them in paper, put them in a casserole, completely cover them with a lot of fried raw salt, and bake them on the fire for a few minutes before eating.

Stewed Pleurotus eryngii with abalone sauce

At first glance, this dish looks like a "fried glutinous rice cake". I didn't know it was apricot wrapped in mushrooms until I ate it in my mouth. This kind of mushroom is a little bitter, so it must be cooked with thick chicken soup, and then beaten with oyster sauce and oyster sauce, so that this "braised Pleurotus eryngii in abalone sauce" has a fresh and sweet taste in flavor and smoothness, which greatly increases the appetite after eating.

"The First Chicken in Shilong" with Unique Flavor

Chicken dipped in special sauce is very delicious.

Shilong Jixiang Chicken was recently selected as a gold medal Cantonese cuisine in China. Jixiang chicken has been in Shilong for 265,438+0 years. For many people, it is a pity not to go to Shilong to taste auspicious chicken.

Chickens are also made of white-cut chicken, but it is very different from white-cut chicken. The chicken with tender skin and tender meat has a bottle of sauce specially made by Zhou Jing. Shake the sauce well and pour it over the cut chicken. When eating, put a piece of chicken in it and dip it in some sauce, and the chicken will become particularly fragrant. It's crisp and fragrant when eaten, and it's memorable after eating. Another feature of Qixiang chicken is to put some onions on the plate. These chopped onions are also delicious when dipped in juice. It is said that some people come to dinner, not to order vegetables, but to order a plate of onions dipped in juice.

Litchi chai roast chicken

There are famous roast goose and roast chicken with litchi in Dongguan. The roast chicken here is a bit like the roast goose in Dalingshan. It is also baked in the oven with litchi wood. Cut the chicken belly open, add spices, and then bake it in the oven for 20 minutes before taking out the roast chicken. Aroma can spread far away, and roast chicken tastes more like game. The spices put in it are distributed into the chicken, which is very enjoyable to eat.

Dongguan xiansha fish balls

Xiansha Fish Ball is a famous dish in Dongguan. Fish balls are a traditional delicacy in Dongguan, especially in Xiansha Village, Gaobu Town. The fish taken from the sand-washed fish balls must be fresh shad, and ducks and geese cannot be kept in fish ponds to keep the taste of the fish pure. There are also sand-washed fish balls in Dongguan. Among the delicacies, it is one of the most time-consuming and laborious dishes. After the shad has scraped the meat, it needs to be hammered repeatedly with two iron bars for more than 6 hours, so that the colloid in the fish, namely protein, can come out, and then it can be preserved as fish balls. The fish balls made by this method are full of gum and tough enough to be thrown on the ground as high as table tennis, and the bite is quite good. The entrance of Xiansha fish balls is really biting and delicious. I deliberately took a fish ball and threw it underground. It really bounced back to the height of a person, and it really lived up to its name.