Dongguan specialty 1: Dongguan sausage
Dongguan sausage is a traditional specialty of Dongguan, Guangdong. In the folk, it is known as "Dongguan sausage, thick and short", "Guangdong sausage is Dongguan, and Dongguan sausage is hemp". Founded in the late Southern Song Dynasty, it has a history of more than 800 years. The casing is made of fresh pig casing processed that day. Chop the casing with 8:2 lean meat and fat meat, mix in white sugar, salt, special soy sauce and monosodium glutamate, and sprinkle authentic Shanxi Fenjiu before entering the intestine. After binding, it is naturally air-dried to moderate, that is, it is put into a fire cabinet and baked with slow fire until it is transparent and dry. Therefore, Dongguan sausage has the characteristics of unique flavor, bright color, crisp, mellow, salty and beautiful, and has become the top grade of Guangdong sausage, enjoying a good reputation at home and abroad.
Dongguan specialty four: Shijie longan
Longan in Shijie is one of the specialties of Dongguan. Longan has a long history of planting in Dongguan and is widely distributed. Dongguan is one of the main longan producing areas in Guangdong. Longan varieties in Dongguan are: Shijie, Yan Guang, Wuyuan, Yanfu, Dongbi and Huake. There are the most varieties of Shijie longan, which is popular because of its large causal shape, thin skin and thick meat, sweet and crisp taste and rich nutrition. Longan can be eaten raw, but Jackie Chan's dry eyes are often dried or baked with fire, and its meat can be used as medicine, named longan meat, which has the effects of invigorating the spleen, calming the nerves, nourishing blood and nourishing the face. Eye tree is hard, heavy, water-resistant and moisture-proof without decay, and it is a good material for shipbuilding and furniture.
Dongguan specialty five: maltose pomelo peel
Pomelo peel is a delicious traditional name, which belongs to one of the local products in Dongguan, Guangdong. Select high-quality Shatian pomelo in Guangxi, remove the pulp and only take pomelo peel. Its production process is quite complicated: after the pomelo peel is dried, it is soaked in clear water for a long time in order to remove the bitter taste of fresh pomelo peel. Then remove a layer of pomelo green from the surface and cut the rest into several thin slices.
Then, using the liquid prepared in advance, fermenting with malt rice (this is maltose) and adding salt by secret method, it will take many days to make the local unique product-maltose pomelo peel. The old-fashioned "Liquanhe" sugar pomelo peel produced here has a history of 100 years.