As a member of Greater Guangdong, the hometown of food, Jieyang’s food is something that makes people drool just by talking about it.

In Yi Zhoujun’s impression, Jieyang’s delicacies are inseparable from the word “粿”.

Because local people call food made from rice noodles, flour, potato starch, etc. "Kui".

The signature beef cake soup, whether it is fried cake or soup cake, is a perfect combination!

The fresh beef is freshly cut. Come and order a meal. Cut a portion of beef. There is a lot of beef and a lot of green onions. It will instantly satisfy your taste buds. It is also served with the store's special sand tea sauce. You can have soup noodles or fried noodles. It's up to you.

choose.

In addition, there is also Kueh Sauce, which consists of two parts: Kueh Sauce Skin and Braised Meat. Put the Kueh Sauce Skin into thin rice slurry and cook, scoop it up, and add various braised sauces such as braised eggs, braised meat or braised dried beans, as well as oil.

Fried rice cakes, then drizzled with marinade, sprinkled with onion beads and garlic, are delicious; after steamed, the rice cakes become crystal clear, soft and elastic, and the fillings include leek fillings, pumpkin fillings, topped with minced garlic, fresh

Various ingredients such as squid, special sweet soy sauce, ordinary fresh soy sauce, chili sauce, etc., when you take a bite, the tough and smooth kueh skin is very chewy, accompanied by the fragrant juice of the filling, it is very refreshing and delicious.

If you mix meat fillings into the flour and wrap it in bean curd skin, it is called "kueh meat". It is steamed and then fried. The outer skin is golden and shiny, and the texture is crispy and not hard or oily.

Since Jieyang is a fishing port, fish-related snacks are definitely indispensable.

Yi Zhoujun’s favorite is fish tongue. As the name suggests, it is a delicacy made of fish that is shaped like a tongue.

The making of fish tongue is a test of the maker's knife skills. First, put a small piece of meat paste on the cutting board, flatten it back and forth with a knife and then scrape it up. The slightly wrinkled fish tongue is completed, put it into the clear soup, and add

The lush green vegetables and the sweet and tender taste are simply irresistible.

My love for fish tongue has been with Yoshiya until now. I love eating all kinds of shrimp slippers and fish slippers.

In addition, in Jieyang, fresh oysters are everywhere, just like the noodles in Wuhan.

Although many people are afraid of the fishy smell of oysters, the soft and tender oysters here allow people to taste the smell of sea water.

First spread the oysters and pork shreds in a pan and fry them, then add the egg drops and fry them over slow fire until golden brown. Drain off the remaining oil and sprinkle with a little coriander as a garnish. This is a plate full of color, flavor and flavor.

The oyster pan is ready.

The fragrant oyster bake will make you swallow your saliva and whet your appetite. Dip it in fish sauce or chili sauce before eating, which will make it crispier and more refreshing in the mouth.

The first time Yizhou Jun ate oyster pancakes was in Vietnam to be precise. I was very surprised at that time. In fact, more of the flavor of Vietnamese oyster pancakes comes from the fish sauce dipping sauce. The fresh and sweet dipping sauce adds to the taste.

There is a sense of richness; in Jieyang's oyster roasting, the oyster meat is larger and more tender, so tender that you can pinch out the water. One bite is completely satisfying.