Conghua, a series of foraging around in summer

Conghua, which is more than an hour away from Guangzhou, has many programs in four seasons, such as enjoying flowers in spring, picking fruits in summer, watching leaves in autumn and enjoying plum trees in winter. It is one of our "back gardens" in Guangzhou. Nowadays, it is the time when summer melons and fruits are mature and listed. The garden is full of fragrant plums, which makes people drool. Everyone drives to pick the fragrance at that moment. With a shower of rain and a shower of sunshine, green hills and dense trees all the way, we unconsciously came to Conghua for food. At this time, the restaurant is another scene.

■ Road signs for foraging

By the hot springs and with the current

Guangdong people "take water as their wealth". When they are foraging in Conghua, they can borrow this saying: "Take water as their food". If they follow the "waterway", they will not worry about finding flavor restaurants.

first, we should be near the hot springs. Conghua's popular hotels and restaurants are mostly concentrated in places frequented by tourists, such as Conghua Hot Springs and Liuxi Hot Springs, and are also scattered in the street corner of the county. There are many large and small hotels in Conghua Hot Spring Zone, among which there are three leaders: Happiness Building, which specializes in Chaozhou cuisine and local cuisine; Biquan Hotel, which features Hakka cuisine and local cuisine; and Guangdong Hot Spring Hotel, which specializes in local cuisine.

If you walk along Liuxi River, the Bishuiwan Resort, farmhouse manor and Yinghao Hotel along the road have a good reputation in the local area. Rice congee, the landscape of Liuxihe National Forest Park, is especially recommended. The porridge cooked by Guangzhou Master with the same rice is far less sweet and delicious than that cooked by rice congee in Liuxihe National Forest Park.

Litchi is delicious when it is tasted early

As soon as we stepped into July, all the litchi trees on the roadside in Conghua were fruitful and brilliant. Liangtian Town, next to the street corner, is a high-yield area of litchi in Conghua. Although there are no litchi trees here, there are always three or five litchi trees growing freely from the roadside, water side and restaurant side. In the farmhouse next to Biquan Bay, everyone can pick fresh litchi while waiting for the food.

In addition to fresh food, many restaurants will shell lychees, pick them up and eat them. Litchi is the icing on the cake for dishes. The lighter the dish, the easier it will become the "litchi dish" of the season. The most common lychee dishes are diced meat, celery, lily, lychee and shrimp, which are cooked with slow fire, and a light dish brings out a sweet taste. "Litchi Chicken" from Guangdong Hot Spring Hotel and Litchi juice from farmhouse manor stir-fried bones. Crispy chicken or ribs are seasoned with sweet and sour litchi juice, which is traditionally sour and sweet, but it is special because it has more litchi fragrance. The "double snow" in the stew is Sydney and snow ear, while the "double snow" in litchi dish is litchi and fish slippery. The white fish slippery and snow-white litchi are integrated, and the refreshing and sweet taste come together. According to the chefs, lychee dishes usually use cinnamon lychee with thick meat and fine core, and other materials are cooked first, and then lychee meat is added to stir-fry slightly before serving, just for the freshness and sweetness of fresh fruit.

There is also a "litchi soup" that goes against the trend. There is no trace of litchi in the soup, but it is "local goods" such as salted fish, mustard, wax gourd, sweet potato and pork belly. After asking, I realized that litchi is easy to get bored and get angry. These local soups are just the right medicine for this, so they have become as popular as litchi.

Dendrocalamus latiflorus is huge, fleshy and fragrant.

Conghua is located on the tropic of cancer, with beautiful forests and bamboo seas. Among them, Liuxi Bamboo Garden is the largest bamboo garden in Guangzhou, covering an area of 1, mu, and distributed in Liuxihe National Forest Park with beautiful mountains and waters. * * * There are more than 2 kinds of bamboos, such as Phyllostachys pubescens, Phyllostachys pubescens, hedge bamboo and root bamboo. According to reports, the national treasures "Jiajia" and "An 'an" who have settled in Hong Kong Ocean Park have been enjoying the fresh bamboo supplied here for seven years.

countless spring bamboo shoots grow all over the garden, and summer is the harvest season of Dendrocalamus latiflorus shoots. According to local farmers, bamboo shoots are huge and fleshy, which can be fried raw or pickled into sour bamboo shoots, so they have been used to make a variety of delicious dishes over the years. The Liuxi Bamboo Fragrant Banquet in Liuxihe National Forest Park includes more than 2 kinds, such as whole chicken soaked in fragrant bamboo, steamed fish head with fragrant bamboo leaves, bamboo tube rice stewed with slow fire, fried chicken with bamboo shoots, braised pork with dried bamboo ferns, fried pork with bitter bamboo shoots and buckwheat heads, and bamboo-sliced landscape tofu.

"Five dishes" blossom everywhere and taste in four seasons

Four dishes of "Conghua Five dishes" come from the northern mountainous areas. In fact, they are excavated from 15 folk peasant foods. Since they won the gold medal in the food booth at the Guangzhou International Tourism and Culture Festival last year, their reputation has been greatly shocked. Conghua Municipal Government issued plaques and recommended 15 restaurants, including Bishuiwan Hot Spring Resort, Guangdong Hot Spring Hotel, Shuanghu Hotel and Zaitian Restaurant, so that "five-course dishes" were often eaten in the local area.

The ugly "Guifeng Fermented Tofu" in the "Five-course" is characterized by beans and water. Guifeng Mountain, which is referred to in the name of the dish, is located in the limestone zone, and the local unique "green beans" have smaller particles, about two-thirds of ordinary soybeans, which are relatively flat, and the bean skin is yellow and blue. When cooking dishes, we use local high-quality landscapes and stone mills to make the tofu sweet and smooth, but it is not easy to break, and the brewed meat is slightly fried, crisp outside and smooth inside.

there are four other dishes, rich in soil and complete with chicken, fish and goose. "Fragrant-leaf black-maned goose" is made of grass geese that grow up specially by eating grass, with yellow skin leaves of chicken heart and cinnamon leaves as spices, mashed garlic, glutinous rice, wine and other mixed ingredients, and simmered in a big tile pot. When eating, the goose meat is fine and tough, and the aroma attacks people. "Stewed meat in Lu Tian" is a famous dish with the longest history in Conghua. It is red in color and square in meat, cool but not greasy, and it is the number one dish with bibimbap and wine at any time. "Liuxi Big Fish Head", as its name implies, refers to the delicious big fish head produced in Liuxi River. It is said that this dish was favored by Guo Moruo in the 196s. From the north of Conghua Hot Spring to Liangkou and Lutian, the soil contains many minerals. Where is the soil used? H the ground chicken that grew up foraging in the orchard has a particularly rich and smooth chicken flavor. And restaurants generally only sell 48 yuan/only, which is quite affordable.