In Zhongshan, there are eighteen towns including Shiqi, Dongsheng, Shaxi and Nanlang.

Although they are not far apart, each town has its own unique flavor.

It’s like a vivid food map.

The popularity of delicious food stems from the prosperity of the region.

Zhongshan is located in the south of Guangdong. It has rivers and is close to the outlet of the Pearl River. It has been a food custom since ancient times.

Seafood, river freshness, fruits and vegetables, delicious food all year round.

Hence, becoming a true place of good food.

A food map gives you a panoramic view of Zhongshan’s food.

Shi Qi: Squab pigeon. If you go to Zhongshan, you must eat squab pigeon.

The squab of Zhongshan is in Shiqi.

Squabs are only 10 to 12 days old, their real prime years.

Marinate the squab first, add N seasonings while marinating.

Among them, there is Smilax poria.

Smilax smilax, clears away heat and removes dampness.

Pigeon is delicious, but some people are afraid of heat. Adding Smilax poria powder just solves the problem.

The marinated squab is fried until golden red in color, with crispy skin and smooth meat, with flavorful bones and juicy meat.

A pigeon can be eaten like raw fried, salty and sour, spicy, salt baked...each has its own flavor.

Spicy young squab, borrowed from Sichuan spicy chicken method, fried first and then stir-fried, spicy and appetizing, best enjoyed with wine!

Salty and sour pigeon, soaked in ginger as a matchmaker, sour and fresh, fresh and spicy.

Rice cooker with cured pigeon rice. With the cold wind, cured rice is the most delicious.

Cut the squab into cubes and stew them with preserved meat into the rice.

A bowl of hot rice with rich flavor is already a hearty winter feast.

The rice cooker cooks a whole pot, which is just right for the whole family.

Dongsheng: When the fish was still three to four kilograms the previous year, the grass carp was fed with broad beans, mung beans and running water. After one year, the weight of the grass carp can reach about ten kilograms. At this time, it will be reborn into crispy meat.

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At present, Crispy Pork Wan is only farmed in Zhongshan across the country.

And Zhongshan crispy pork belly is located in Dongsheng Town.

A piece of crispy pork belly can be extended to nearly thirty ways to eat it, covering multiple cuisines.

The frozen crispy pork belly is made from the best of other methods. It is braised first and then chilled overnight to make it taste even better.

The meat is cool and crispy, and the tomato sauce with mustard is so refreshing!

Salt-baked crispy fish, served in a clay pot, as a grand dish.

As soon as you lift the lid, the aroma overflows.

The grass carp meat is sweet and crispy, the shrimps are plump and elastic, fresh but not greasy.

Nanlang: Clam meat cake. Clam meat, fish meat, and minced pork are beaten repeatedly into a paste, then leeks are added to form a cake, and then fried over low heat.

Very Q and very flexible.

Shaxi: Mushrooms Shaxi produces mushrooms, which are simmered thoroughly in oyster sauce. The mushrooms are soft and glutinous, and the water chestnuts are crisp. They are fragrant and go well with rice.

Hengmen Salt and Pepper Lotus Root Port Hua Mei Pig Tute Sanxiang: Dim Sum A dim sum platter containing three special snacks.

Pumpkin cake, vegetable dumplings, tea cakes.

Vegetable dumplings, made of glutinous rice and cornstarch, have a translucent skin, which is simple on the outside, and filled with broccoli, dried shrimps and sausages, which are golden and precious.

Tea cakes, sweet and salty.

The skin made of sticky rice flour and glutinous rice flour is soft and delicate.

Sweet tea cake, with bean paste and shredded coconut hidden inside.

Salted tea cake, dried radish, seaweed and dried shrimps.

The two types are easy to distinguish. On top of the salty rice cake, there are sprinkles of sesame seeds.

Xiaolan: Chrysanthemum Xiaolan has long been famous for its "Chrysanthemum Feast".

Chrysanthemums are used in dishes, which are both elegant and healthy.

The chrysanthemum glutinous rice balls are full of fragrance and sweet in the mouth.

Chrysanthemum Smilax Poria Cake, sweet and sour in the mouth.

Chrysanthemum candy, light and crispy in the mouth.

Refresh and remove fire.

PS: Characteristics of each town in Zhongshan Shi Qi: Squab.

Dongsheng: crispy meat.

People: Pink kudzu.

Xiaolan: chrysanthemum.

Dongfeng: dried fish; Nanlang: seafood, duck porridge, dried shrimp.

Sanxiang: Yezi, Sefen.

Shenwan: pineapple, grass worm.

Horizontal column: Hengmen lotus root and water crab.

Huangpu: first vegetables, cured meats.