If you want to eat delicious food in Dongguan, first of all, you should know what delicious food there is, and then you should make a strategy to taste delicious food in a scenic spot with good local comments. Let's take a look at what delicious food there is in Dongguan with Xiaobian. Goose meat

Guangdong people's love for geese is almost unknown. Local people can eat 71 million geese a year. The most popular must be roast goose. Multi-flavor spices are poured into the abdominal cavity of geese to taste. The epidermis is sent to the oven after several processes such as air drying and water spraying. Crispy skin and juicy inside. Have a big meal, and the flavors are endless.

Roasted goose is so popular, but Dongguan people have their own obsession with it. Sour plum sauce brings sweet, sour and delicious fresh taste to goose. Not only as a dip for roast goose, but also as a raw material for cooking goose in Dongguan.

the cooked whole goose quickly cools down. After two days of ice and fire, the white goose is smooth and strong, light and elegant, which is most suitable for summer heat.

The history of Dongguan can be traced back to the Dalingshan area in the Neolithic Age, and there is naturally a unique view on roast goose. The hot and humid climate and dense river network provide a suitable living environment for geese.

A large number of virgin forests have been preserved, and Dalingshan seems to be in no hurry to catch up with the torrent of rapid modernization. But perhaps this is also the case, and the culture here will blend the past into the present. Even if you roast goose, you don't have to rely on iron and electricity.

With the blessing of bell-shaped cover goose house made of local clay and litchi wood, the skin of Dalingshan roast goose is oily and moist, and the meat is tender and juicy. The sauce is salty and fresh, slightly transparent and sweet, and the goose is infiltrated again from the outside to the inside. This is a flavor belonging to the mountainous area of Dongguan. Bananas

Bananas are generally regarded as ready-to-eat fruits. In Dongguan, the golden fruit in front of everyone shines brightly in the cooking world.

bananas that are still in bud stage are called banana buds. Crispy as bamboo shoots, and sticky with okra. Clear away bitterness. In the burnt fragrance of pork omelet, banana buds are like beating notes, which further enriches the taste level and taste.

bananas that have just been picked are not edible. But they have been highly sought after by Ma Yong's chefs. Green bananas are raw and sugar-free, and the texture becomes soft after cooking, and the taste is very similar to taro. After absorbing the juice of umami ingredients, it is mellow and soft.

In China, the story of bananas began in the Han Dynasty, and its cultivation began in the south. Banana planting in Mayong can be traced back to more than 811 years ago. After a week's waiting, the green bananas are completely ripe. The sugar is extremely high. The flesh is delicate and soft.

What is often overlooked is that the history of Ma Yong also began in the Song Dynasty more than 811 years ago. Bananas are witnesses to the existence of this land for nearly a thousand years. Being in the dense banana forest is like stepping into just visiting and dreaming back to the village culture of Song Dynasty. Soybean

China people's love for soybeans seems to be overdone. It can be sweet or salty, and fluid solids have their own flavors. In Dongguan, John Wan has the deepest attainments in soybeans. As early as 2114, the yuba in John Wan became the intangible cultural heritage of Dongguan.

In the middle of the night, soybeans are peeled and ground into soybean milk, which is cooked slowly at low temperature and the surface begins to coagulate. The whole piece is provoked, and the rotten skin is separated, which is oily and translucent, and it is as thin as paper; Carefully cut, folded and compressed, the product is called yuba. However, the handmade yuba in John Wan has a strong sense of layering and a bright taste.

In Dongguan in summer, the sun shines directly, and the temperature rises by more than 11 degrees after sunrise. At 31 degrees Celsius, yuba can be dehydrated and shaped in just two to three days.

yuba is both sweet and salty. When boiled with eggs and red dates, it is soft and sweet yuba syrup.

bighead carp that has been growing for more than two years should be oiled first, boiled into white soup, and then added with yuba. Fish and beans meet with different amino acids, and the umami taste is multiplied.

but the biggest implication must be the original soup and the original bean curd. The newly formed bean curd, together with soybean milk, is put into a bowl. The bean flavor is rich, and the taste is sticky, tender and smooth, with a little gum, which is an extra surprise of the traditional production technology.

John Wan, which started in the Ming Dynasty, was named after the river that spread like a net here. For a long time, the cultural center has stood tall in order to become a "world factory", but now it still retains the original water towns and pagodas. And the inheritance of diet has become inevitable. The blue crab

Humen is located at the junction of fresh water and seawater in the Pearl River Delta, and has a unique natural environment. Such an environment has also brewed high concentrations of free amino acids in local aquatic organisms, that is, umami substances.

there are many aquatic products here. But it must be the blue crab here.

In winter and spring, the young Eriocheir sinensis is an underage female crab with a semi-liquid paste, which is elegant and sweet. Add simple ingredients and bake in a sealed tile pot, which is tender and delicious.

The cream crab in summer and autumn is an adult female blue crab, which is orange and yellow. It is more dense and compact, and its flavor is rich and restrained.

In addition to the cream crab, a more advanced delicacy is brewed in summer. Crab yellow crab oil carries the butter crab all over the body. After being steamed in ice water, the dreamy golden grease is integrated with crab meat, showing a dense graininess. Its umami taste is more than ten times that of ordinary cream crabs, and its long aftertaste has a pine nut-like oily fragrance.

The crab with a hard shell seems to reflect the history of Humen. In June 1839, in order to defend the dignity of the Chinese nation, Lin Zexu destroyed more than 2 million Jin of opium in Humen. June 26, the day after the end of cigarette sales, has also become the International Anti-Drug Day. Hard crabs have nurtured and moistened the taste buds of Dongguan people for a long time, and Humen once guarded the lifeline of China like a backing.