Sunflower chicken
In the Million Sunflower Garden in Nansha, Guangzhou, Guangdong, there is a very special kind of chicken. Since they were born, they don't know the taste of whole grains, and they don't know what clear water is. They feed on fresh sunflower plates and leaves, and the juice squeezed from dried sunflowers is water. Chickens in the sunflower garden are named sunflower chickens because the food they raise has nothing to do with the variety. Sunflower chicken lives in a corner of the sunflower garden and has a system that can control temperature and humidity. According to the person in charge of the sunflower garden, fresh sunflower plates and leaves are their staple food. When the sunflower is about to wither, the staff will cut off the sunflower tray, break it with the sunflower leaves, and mix it with the feed to provide food for the sunflower chickens. Sunflower chickens are young people who don't know the taste of water. From birth, they only drink the juice squeezed from sun-dried sunflowers. In the world of these chickens, this is their water.
Cooking method: The cooking method of sunflower chicken is relatively simple, with no or little seasoning. The key is to highlight the original flavor of chicken. The biggest difference between sunflower chicken and ordinary chicken in taste is that the chicken has the natural aroma of sunflower. Besides the taste, the selling point of sunflower chicken lies in its nutritional value, which is rich in vitamin E, and its content is 8~ 10 times higher than that of chicken on the market.
Sunflower stewed chicken: the raw material is sunflower chicken, just add a few slices of ginger and a little salt, and cook for 2.5 minutes without monosodium glutamate. Open the lid, the fragrance is overflowing, and the fragrance of chicken suddenly evokes people's appetite. Fine products not only have the original flavor of chicken, but also have the astringency and sweetness of sunflower seedlings.
Steamed sunflower chicken: original flavor, almost without seasoning. When spicy chicken is served, the chicken is slightly yellow, which combines the characteristics of sweetness, sweetness and bone crispness, and has the effect of beauty beauty.
Newly cultivated lotus root
Nansha is a famous land of fish and rice, rich in agricultural and sideline products, and the food made from local fresh agricultural and sideline products has strong local characteristics. The newly cultivated lotus root in Nansha is big and pink, which is a local specialty. Many restaurants use it to make special dishes, attracting many diners from Guangzhou, Hong Kong and Macao. Among them, roasted lotus root, duck lotus root and fried lotus root slices with southern milk are all famous local dishes. The most special is the lotus root stuffed with mung beans. The chef first cooked mung beans and peeled them, then poured them into the holes of lotus roots, and then added special ingredients to pour lotus roots into the pot to eat. This dish is delicious and fragrant.
Shawan ginger buries milk
When looking for delicious food in Panyu, remember to taste the ginger milk buried in Shawan, which is a traditional snack handed down from the 1930s and suitable for modern people's tastes. In Panyu Shawan Qinfangyuan Sweet Shop, according to Zeng Zhuang Hui, a descendant of the famous local ginger milk burying master, yellow and starchy ginger and high-concentration fresh buffalo milk must be used for milk burying. When making, put ginger juice at the bottom of the bowl, and pour milk at about 80℃ into the bowl and mix well. The spoon can be stably placed on the surface of milk without sinking, which is considered to be a successful ginger milk burying.