What is delicious in Yingde? What are the most famous local delicacies in Yingde?

Carrots and beef offal

How can people in England and Germany not eat radish and beef offal? Radish and beef offal can be called the street fighter in the British and German food circles. However, I believe that after many people go out to work, they will have a feeling of wanting to eat the same taste as the school gate when they were young. Because seasonings will change with the changes of the times, and the taste of childhood will always stay in our hearts.

Most of the delicious street beef offal stalls are small shops or small push carts. But pedestrians are willing to stand on the roadside, holding small bowls and eating with small bamboo sticks in the hot air~

Whether it is summer or winter, radish and beef offal are great street food snack! Order radish, beef tendons, various types of beef offal such as lungs, intestines, and tripe, and add a little chili sauce. It's really delicious to have a bite in winter!

Egg Waffles

When it comes to British and German snacks, egg waffles are of course indispensable. When you were a student, you must have hidden memories of that person buying you egg waffles for breakfast, right?

Watching the egg batter being poured into the mold, I always tell the boss to bake it less, because I like to eat it when it is 7-mature. The egg waffles that are not fully cooked are smoother, softer and very tempting~

The egg waffles in winter warm us like a little sun. The strong smell always arouses my appetite. No matter how full I am, I still want another egg waffle!

Egg Pancake

Egg Pancake is also a snack that can be seen everywhere in Yingde Pedestrian Street. Crispy on the outside and soft on the inside, holding it in your hands in winter will warm your heart.

Go shopping on the pedestrian street in winter and eat an egg pancake. The hot aroma is really a healing thing in winter.

Pig's Knuckle Ginger

Pig's Knuckle Ginger is a Cantonese delicacy and can often be seen on the streets and snack shops in Yingde. Because it is rich in nutrients and nourishes the skin, it is loved by many women. You must eat several bowls of hot pig's feet and ginger during confinement.

Eating a bowl in winter will make your mouth feel greasy, but your heart will feel warm.

Curry Fish Eggs

Xiaoyou loves both curry and fish eggs. When I was a child, I often heard about curry fish balls while watching Jade TV dramas, but Yingde had not appeared yet. After all these years, I finally saw curry fish balls on the streets of Yingde.

Not only curry fish balls, but also various fish balls, beef balls, and shrimp balls are all delicious. You can eat them in a bunch or in a small bowl. Coupled with a little bit of hot sauce, the QQ is chewy and delicious, it's really perfect.

Bu Bu Ci / Radish Ci

Bu Bu Ci / Radish Ci has been popular in Britain and Germany for decades. It is loved by the general public because it is soft, crispy and easy to make.

Octopus dumplings

Octopus dumplings are a traditional Japanese delicacy, simple and convenient. After taking it out of the oven, squeeze in various sauces, sprinkle with bonito flakes and chopped seaweed.

Keep the fire low. When the bottom is golden, use a bamboo skewer to turn the meatballs over and continue to cook until golden.

Various Cantonese dim sum

Cantonese dim sum is also called Cantonese dim sum. The steaming dim sum that usually appears in teahouses has also taken to the streets and is available 24 hours a day. Street food available everywhere.

Freshly baked, steaming dim sum ~ shrimp dumplings, dry steamed siomai, Ejie powder fruit, water chestnut cake, barbecued pork buns, glutinous rice chicken, honeycomb taro wedges, chicken cakes, hometown salt water corner, White sugar Lunjiao cake, etc. If you can’t finish it, take it away!

Leicha porridge

Leicha porridge is a traditional food in the rural areas of Yingde, Guangdong. It has an abrupt appearance and delicious taste. It can stimulate body fluids in bowls and soothe the mind in spoonfuls. It is a reflection of the Yingde flavor. The most appropriate description of Leicha porridge. Leicha porridge is a special food with the deepest foundation and the widest audience in rural areas of Yingde. Among them, the areas along the Xiaobei River or related tributaries such as Dadong, Jiulong, Shuibian, Xiniu, Shihuipu, Lianjiangkou, and Lixi are the concentrated areas. According to incomplete statistics, it covers a population of nearly 300,000 and nearly 100 village (neighborhood) committees. It still retains the traditional habit of eating Leicha porridge. Many people, especially middle-aged and elderly people, have a special liking for it, almost to the point where they would rather eat without meat than without porridge (Leicha porridge); it is widely spread that drinking two bowls of Leicha is better than taking two tonics .

When visiting Yingxi rural areas, during festivals or when relatives and friends come, Leicha porridge is a high-end food that local villagers use to entertain guests. There is a local rule that determines whether the host is enthusiastic or not, and whether he treats the guests politely or not depends on whether he is served with tea or porridge. The custom is that before entertaining guests for a main meal, they usually have a meal of Leicha porridge, which is called a half meal.

It is said that people as far away as Xinjiang, Tibet, Heilongjiang, Hainan and other places eat Leicha porridge. The reason is that many British and German people now go out to work. No matter where they go, they travel thousands of miles to their hometowns. They brought with them their eating habits, and thus also brought tea pots, tea sticks and tea leaves with them. Interestingly, some tea farmers in Dadong Town have saved old tea leaves for more than ten years and sold them for nearly 100 yuan per kilogram. This shows the charm of Leicha porridge.

Qingtang cut noodles

The hand-made Qingtang cut noodles originated from the Chen family in Juziyan during the Yongzheng period of the Qing Dynasty (1723? 1735). It has been passed down from generation to generation and has been followed to this day. It is ground from high-quality sticky rice and processed using traditional techniques. Vermicelli is white, uniform, pliable and elastic, and can be stir-fried or souped. Its characteristics are that it does not burn into soup when boiled, and does not break easily when stir-fried. It is smooth and refreshing, and full of chewy texture.

If cooked or stir-fried with various dishes or soups, the vermicelli will not become mushy and will taste better.

Qingtang people who work in other places, when they go home during the New Year or on ordinary days, never forget to bring a box of Qingtang cut noodles to their relatives and friends when they leave. Even people passing by from other places couldn’t help but give thumbs up and praise: It’s really delicious!

Dengzhan Ci

Dengzhan Ci? It’s a very appetizing food. Yingde local snacks are golden, unique in taste, crispy and very tempting.

Maybe you are wondering, are the lamps made? By the way, it is made of lamps. To be more precise, it is used to make glutinous rice cakes. Lamps are indeed a bit unfamiliar to people today. Perhaps those of our generation who have read Journey to the West countless times may remember that the monk often used a thin stick to pick up the filament that was about to go out. The small cup used to hold the filament and lamp oil is the lamp.

At the corner of Qingshiban Alley, an aunt can cook delicious glutinous rice dumplings in just one or two minutes with one pot, one stove, one bucket and one basin. The pot is an oil pot, the stove is a coal stove, the bucket is a rice slurry bucket, and the basin is a vegetable basin.

The aunt holds an iron mold with a diameter of five inches and a lamp shape in one hand. With the other hand, she scoops a spoonful of milky white rice milk from the bucket and pours it into the iron mold. She turns the iron mold so that the rice milk evenly covers the iron mold; Put the shredded radish, pork or sweet potato that has been pickled in advance with chopsticks in the middle of the iron mold, and pile it up into a hill shape; then scoop a spoonful of rice milk to cover all the ingredients, hold the iron mold and lower it into the oil pan. With a squeaking sound, the rice milk, shredded radish, pork, and sweet potatoes are gradually matured in the hot oil. After about a minute, turn over the glutinous rice cake and fry for a while. When the glutinous rice cake turns slightly yellow, you can take it out. Place on a wire rack next to the pot to control oil. After the oil is drained, it can be eaten hot.

Ai Ci

As the saying goes: If you eat moxa glutinous rice before and after the Qingming Festival, you will not get sick all year round.

Mugwort: On the Hakka dining table, mugwort is a common ingredient. Every spring, clumps of mugwort will grow beside the fields and water. After steaming the glutinous rice, mix it with mugwort leaves and grind it into a rice paste. Wrap some peanut or sesame filling in the middle. Form into small green cakes and steam them in a pot. This becomes the famous Hakka delicacy, mugwort cake.

Every time during the Dragon Boat Festival, people always place moxa at home to ward off evil spirits. The dried stalks are soaked in water and fumigated to disinfect and relieve itching. Parturient mothers often use moxa water to bathe or fumigate. Traditional medicinal theory believes that moxa leaves regulate qi and blood, remove cold and dampness, warm menstruation, stop bleeding, and prevent miscarriage. Modern experimental research has proven that moxa leaves have antibacterial and antiviral effects; antiasthmatic, antitussive and expectorant effects; hemostatic and anticoagulant effects; sedative and anti-allergic effects; liver-protective and choleretic effects, etc. Mugwort can be used in recipes such as mugwort leaf tea, mugwort leaf soup, mugwort leaf porridge, etc. to enhance the body's resistance to disease.

Take a bite of moxa glutinous rice, the texture is soft, sweet and glutinous, the bean paste slowly flows out, it is delicate and sweet, and the fragrance of the grass between the teeth and cheeks makes you feel like you are holding spring in your mouth Inside, I couldn’t bear to swallow it for a moment.

Huang Ci

Huang Ci, a traditional Hakka delicacy, is made from the branches of Huang Ci trees (also known as gray water trees) and Nizi trees on the mountains, burned into ashes, and then cooked with wood. Buckets and other original farm tools are filtered into gray water, and then glutinous rice flour is added and stirred to create an authentic delicacy that tastes astringent and sweet.

The main raw materials of Huangzi are glutinous rice, alkaline water and stuffing. Soak the glutinous rice in water for two or three hours until it can be crushed by hand. Then you can pick it up, drain the water and beat it into powder. Alkaline water can be bought in the market, or filtered gray water can be used instead. Slowly pour the boiled alkaline water into the pile of glutinous rice flour, and keep stirring with chopsticks. After the glutinous rice flour and alkaline water are evenly stirred, knead the glutinous rice flour and alkaline water into a ball repeatedly. The more you knead, the more delicious the glutinous glutinous rice cake will be. road. The filling is based on personal preference. The more classic ones are lean meat, mushrooms, dried bamboo shoots, and fungus cut into cubes and stir-fried, or shredded radish and stir-fried meat.

There are many ways to eat yellow glutinous rice dumplings. They can be steamed or fried. The sweetness and saltiness are up to your personal taste.

Kowloon Tofu

When it comes to Kowloon Tofu, I believe everyone in Britain and Germany is familiar with it.

Yingde Jiulong Tofu is famous for its freshness, tenderness and smoothness. It is processed from high-quality soybeans produced in Jiulong Town and natural mountain spring water. The appearance is white but not shiny, as fine as gelatin; it feels tender but not slippery, shakes in the hand without falling apart, and is full of elasticity; it does not break when boiled for a long time when boiled in soup, and when put into the mouth, the taste is fresh and tender, and the fragrance lingers on the lips and teeth. It is deeply loved by the majority of diners.

It looks white but not bright, as fine as condensed fat; it feels tender but not slippery, it shakes in the hand without falling apart, and it is elastic; it does not make waves when thrown into the soup and does not break after being cooked for a long time; when you enter the mouth, it is Fresh and tender, delicate and mellow, with a mouth-filling fragrance, Kowloon tofu is endlessly memorable and unforgettable.

Kowloon tofu is delicious. On the one hand, the water used to make the tofu is mountain spring water without any pollution and is highly alkaline. On the other hand, the production process of Kowloon tofu is based on the pressure of water. In the process, large wooden barrels are used, and the shaped tofu can be picked up with chopsticks without breaking. Even if it is cooked in the pot for a long time, it will not rot. This is a highlight of Kowloon tofu.

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