Maoming is located in western Guangdong, with mountains on its back and the sea on its back. The delicacies of mountains and seas complement each other. It has a rich food culture and a long history. It mainly focuses on Cantonese cuisine, mixed with local cooking methods. It is especially famous for its strict and authentic selection of ingredients, high quality and authentic taste. Its taste is light and fresh.

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Xinyi Huaixiang Chicken is known as one of the three famous chickens in Guangdong. Gaozhou salt-baked chicken, Huazhou sesame oil chicken, water-steamed chicken, and Xinyi Beggar Chicken are the most famous; winter food dog meat pot is fragrant.

Nutritious, seafood is rich in raw materials and cooked with different characteristics; glutinous rice dumplings are unique, including soup dumplings, vegetable dumplings, potato dumplings, longevity peach dumplings, water dumplings, sugar heart dumplings, sugar plate dumplings, and hammer tart dumplings.

, gray water palm, mugwort, glutinous rice cake, eel stick, lump rice, pounded glutinous rice cake, etc.

The glutinous consistency is integrated with the fragrance of various fillings, and the fragrance remains on the cheeks and teeth; Maoming porridge is famous for its "clear water hard rice", which is different from the "water rice Tonghe" of Guangzhou porridge, retaining the sweet aroma of the original rice.

, the rice soup may be thick or clear, all unique.

Thousand-layer cake, firewood powder, dustpan cooking and other original foods are famous far and wide.

A series of banquets such as seafood banquet, fruit banquet, and Lady Xian banquet are constantly being developed, enriched, and developed.

Overview of Maoming Food Steamed Chicken in Water Steamed Chicken in Water is a famous dish in Maoming. The scallion oil chicken and white-cut chicken that Huazhou people were proud of in the early days have lost a certain charm under the impact of salt-baked chicken.

So the restaurant operators remembered that there is a local folk method of steaming chicken in water. The preparation is actually very simple. After hollowing out the internal organs of the chicken, stuffing them with mushrooms, shrimps, etc., the whole chicken is put on a plate, and then it is put into a certain amount of food.

In a pot of boiling water, use fire to slowly steam, and use the boiling water steam to steam the chicken until it is cooked. This kind of chicken is both smooth and delicious, and has a gentle temperament, which will whet the appetite of people who are afraid of fried food.

Gaozhou Salt-Baked Chicken Salt-baked chicken has become a specialty delicacy. It originated from a driver's restaurant on the side of a suburban road in Gaozhou City.

This road called Shiziling has many long-distance drivers traveling from north to south every day, and most of them get off the bus there to eat.

In order to attract customers, restaurants put great effort into their food.

Among them was a young man named "Prince" who was quick-witted. He found that most of the drivers who passed by had fast food requirements, simple meals but full stomachs, and would choose dishes that could maintain energy and have nutritional value.

So he came up with the idea of ??salt-baked chicken, which is easy to eat and strengthens muscles and kidneys. The chicken is used as the main dish, and the chicken mixed with chicken blood can also be used as a side dish. It is also served with some light green vegetables and pickles, and a bowl of chicken oil.

The rice was served, and a meal that was fragrant and gave the driver a sense of family warmth that he had not seen for a long time was served.

After this dish was launched, it was very popular among the drivers. As a result, "Prince Salt Baked Chicken" became a famous signature dish, with many people from dozens of kilometers away visiting here.

Later, "Yisheng Salt Baked Chicken", "Emperor Salt Baked Chicken", and "Prince Salt Baked Chicken" gradually appeared. Among them, "Yisheng" carried it forward and opened branches in various counties and cities in Maoming, causing a stir in Maoming.

There is a craze for eating salt-baked chicken.

Huazhou sesame oil chicken Guangdong Huazhou sesame oil chicken is a branch of Guangdong white-cut chicken in the Cantonese cuisine. It has a long-standing reputation. The chicken skin is crispy and the meat is tender. It is smooth in the mouth, oily but not greasy. It is paired with a secret recipe of specially made sesame oil. It will stay in your teeth for a long time.

The fragrance is unforgettable, and the name spreads thousands of miles.

The production of Huazhou sesame oil chicken is very particular about raw materials and production processes. First of all, the chicken must be free-range capons raised in selected rural mountains. Because they grew up free-range and eating wild food in the mountains, the meat tastes very good.

Then there is the rigorous production process. Huazhou sesame oil chicken has two methods: steaming over water and pouring in hot soup. The steaming method has a smooth and elastic texture, rich flavor and original flavor; the hot water pouring method has a smooth texture.

And the tender fragrance exudes fragrance.

Water steaming/hot water pouring is very technical. If the time/heat is not enough or too high, the taste and texture of the chicken will be greatly compromised.

In addition, the biggest feature of Huazhou sesame oil chicken is the sesame oil prepared with a secret recipe, which is fragrant but not dry, and has a long-lasting fragrance.

Shuidongbai Chopped Chicken Dianbai is a famous food town in southern China.

For a long time, "Eating in Dianbai" has become a popular saying in western Guangdong, and one of its brand dishes is "Shui Dong Bai Chicken".

Its history can be traced back to when Shuidongwei was first built in the Ming Dynasty 600 years ago.

Since then, "Shuidong Bai Zhan Chicken" and "Shuidong Seafood" have become equally famous, becoming two daily attributes of Dianbai and nearby places.

After the Qing Dynasty, "Shui Dong Bai Zhan Chicken" gradually entered the menu of thousands of households and became an indispensable first-choice dish during festivals, festive banquets, friend gatherings, and street food stalls.

Huazhou Blanched Chicken When it comes to Huazhou Blanched Chicken, many people in western Guangdong and even Guangdong Province are full of praise.

The reason why Huazhou white-cut chicken is famous far and wide does have its unique features: first of all, it is the selection of excellent ingredients.

You must choose pure local chicken, preferably about 1.5 kilograms.

Secondly, when cooking chicken, after the water boils, it must be cooked slowly and stirred constantly. It is best to cook it until it is eighty-done. It is not good to be too raw or overcooked. It must be just right.

Again, frying oil is the most important part.

It is said that when frying, they are all fried in a clay pot. In addition to using pure peanut oil, the main ingredients include star anise, angelica root, sand ginger, garlic, onion and so on.

The oil released by the restaurant chef is yellow, clear and fragrant, making you mouth-watering.

Therefore, many people at home also use the above ingredients for frying, but the taste is not as good as that in restaurants. This is of course a matter of technique.

If you ask the chefs at the restaurant for advice, they will not easily teach it because it is also a "trade secret."

Dianbai white-cut dog Dianbai white people love to eat dog meat, but the way they eat it is very special. They like to eat it white-cut, and they eat it all year round.

The method of making white-cut dog is as follows: select tender dogs, remove the hair and internal organs, cook them in strips in a large pot, scoop them up, and cut them into pieces as needed.