How many of these delicacies have you tried in Jiangmen? Let's take a look!

Jiangmen duck liver sausage

has the characteristics of refreshing, fragrant and smooth. Because the liver is an important organ for storing nutrients and detoxifying in animals, it is rich in nutrients, so duck liver has nutritional and health care functions and is one of the most ideal blood-enriching products. Fresh duck livers and intestines from the local area and the Pearl River Delta are used as raw materials, and pork tenderloin is made into a shed with special materials for curing, and complicated and cumbersome procedures are required to make the best products.

Magang Goose

Magang Goose has thin skin, fine meat lines, good meat quality, moderate fat and delicious taste. Coarse food is precocious, grows fast and lays more eggs. Every household in Magang Town has the habit of raising geese. Where there is water, there are Magang geese. Magang Goose grows fast, has good meat quality and strong vitality, and the survival rate of brooding is over 96%. Magang Goose has long been famous and has become a famous brand. The dishes made with it are very popular with eaters.

five-flavored goose

paparazzi goose

taro-cooked goose

plum goose

and braised goose and goose? P soup, goose with soy sauce, sweet and sour goose, lemon goose, white chopped goose, etc.

Shuikou cabbage

is characterized by rich chlorophyll and vitamins, sweet and refreshing, short feet, rich stems, spoon-shaped leaves, dark green stems and white leaves that look like vases

Locals often use Shuikou cabbage to make dried vegetables, which are green in yellow, not fragile and easy to cook. It is a good soup, which has the functions of nourishing yin and reducing fire, relieving cough and moistening dryness.

duruan Dading Melon

duruan Melon has the efficacy of clearing heat and dispelling fire, which has a history of hundreds of years. Its characteristics are that the melon is large, shaped like papaya, flat-topped and coarse in grain, thick and green in meat, slightly bitter and sweet in taste, crisp and slag-free, famous for its high quality and beautiful appearance, and it is unparalleled in other places.

chilled cold melon

scrambled eggs with cold melon

stewed cold melon with pomfret

Xinhui dried tangerine peel

Xinhui dried tangerine peel has the functions of invigorating qi, invigorating spleen, eliminating dampness and resolving phlegm. The dried tangerine peel produced locally has high medicinal value and is a traditional spice and seasoning, so it has always enjoyed a high reputation.

dried tangerine peel with fish (steamed fish, fish Dan, dried tangerine peel with insects, etc.)

dried tangerine peel with livestock (dried tangerine peel bone, dried tangerine peel beef, dried tangerine peel with dog meat, etc.)

dried noodles with black bean paste

dried noodles with black bean paste with black bean paste are dry, low in moisture and heavy in oil, and will not be moldy even after eating the last bit. The fragrance of Gulao noodles and black beans depends on the excellent selection of materials and the traditional natural drying method.

there are nine procedures for making, such as material selection and fermentation. It took 3 months ***9 days from the initial selection to the final product.

Braised pork (beef, etc.) with black bean sauce

Shuikou sufu

Shuikou sufu is a specialty of Shuikou Town, Kaiping City, with a long history. It is made of tofu as raw material through fermentation, salt addition and feeding. It is characterized by crispness, moderate salinity and attractive fragrance. It is an excellent side dish to accompany meals, and can also be used as a seasoning to make the cooked dishes more delicious.

Shuikou Guanghe fermented bean curd, which has a production history of 113 years, is well-known at home and abroad, and exported to more than 8 countries and regions such as Hong Kong, Macao, Taiwan, Europe, America, the Middle East and South Africa. It was once one of the favorite foods brought abroad by the older generation of overseas Chinese, and it was called "China cheese".

Bitou Guiwei Litchi

Bitou Guiwei Litchi was produced in Bitouzui Village, Magang Town, and was transplanted by Wu Wenxi, a Canadian overseas Chinese, in 1915. It is characterized by thick and crisp pulp and sweet-scented osmanthus. Many overseas Chinese and compatriots in Hong Kong and Macao like to send delegations to Bitouzui to spit litchi. Bitouzui Guiwei litchi enjoys a good reputation in the provinces, Hong Kong and Macao.

Off-shore

In Jiangmen, when it comes to pasta, people naturally think of off-shore. Pasta stalls selling off-shore are really blooming everywhere in Jiangmen.

The reason why the outer sea surface can smell the streets naturally has its own advantages. It tastes "smooth" and "elastic", and the entrance is soft, tough, cool and smooth, accompanied by the fragrance of beautiful noodles and fresh eggs, and the taste is full.

It is said that Waihai has a history of more than 1 years in Wuyi hometown of overseas Chinese culture, forming a unique industrial culture, and it is still an intangible cultural heritage craft in Jiangmen ~