My hometown is Maoming! Every time I go home, I am super happy! All kinds of delicious food are waiting for me!

Let's talk about the authentic food in my hometown:

First, cooking with a dustpan

In fact, it is not only a traditional snack in Maoming, but also a traditional snack in the whole western part of Guangdong! Many people on the street sell this! Put it in an iron plate! If you want, you will cut it into squares with a knife! Then pour special sauces such as sesame oil, sesame seeds, garlic, olives or peppers on the surface, and then spread the sauces evenly on each piece with toothpicks or chopsticks! The entrance is delicate and elastic, soft and smooth but not sticky, fragrant and not greasy! It's my favorite snack!

second, the ancient rice dumplings/soup dumplings

The ancient rice dumplings are made by most families in Maoming during the New Year! It's a long strip shape, and there will be enough sausage and semi-fat meat or shrimp in it, which tastes delicious. The shape of the soup pot is like a big ingot. It is made by mixing glutinous rice flour and hot water and kneading it into dough. Fill it with stuffing (usually leek and meat) and then knead it into the shape of an ingot! The combination of glutinous rice and stuffing tastes sticky, which is quite special and different from jiaozi!

Third, hemp cake

In the past, hemp cake was mainly used to worship ancestors and provide enough snacks after sweeping graves. Usually it is not easy to eat, but now the material conditions are rich, and it is basically sold all year round. But what is usually sold is made of moxa powder. Crispy, that is, glutinous rice and Ai Qing are mashed in a stone mortar or a grinder, placed on a board covered with pine pollen, and then pressed to a thickness of half an inch, and topped with pine flowers, which are green inside and green outside. It is said that it has no taste, but it is actually a little salty. Just mashed, it can be eaten directly, with a strong smell of weeds. When eating, the exothermic pot collapses into two hard shells, sticky brown sugar, and some.

Fourth, bamboo shoots

Bamboo shoots are prepared with glutinous rice and glutinous rice in proportion, kneaded into dough, diced bamboo shoots, lard residue, lean meat, onions and bean sprouts, fried into stuffing, stuffed into the stuffing, sealed, kneaded into a tower shape, and steamed in a steamer for about 11 minutes when eating. The steamed bamboo shoots are translucent, and the skin is bitten off. First, it is a puff of noodles.

5. Baked Oyster

This is a local specialty snack in Maoming coastal town, but it has become popular at home and abroad and can be eaten in Cantonese restaurants everywhere. Practice: Prepare materials, mince coriander and onion, mix oysters with salt first, and rinse with water. Hang the oyster paste, add onion, salt, eggs, oil consumption and starch into the oyster, and mix well for later use. Pan-fry the oysters, add some oil to the pan, heat them, pour in the oysters, fry them on medium heat until both sides are golden, and add coriander.

these are the delicacies from my hometown!