Dongguan, Guangdong Province, is an ancient town with lingering charm, a modern city with rapid economic development, and a gourmet paradise where you can't lose weight once you come.

For the roast goose wrasse, Dongguan people don't know what it's like, but it goes on forever. The encounter between seto flour and roasted goose is even more wonderful, because "when the golden wind meets the dew, it beats countless people".

cut the goose open and wash it, coat it with spiced octagonal seasoning, sew the belly, scald the skin with boiling water, and evenly peel it with sugar water. After pickling, hang it in the oven and bake it with litchi wood. Goose fat was forced out layer by layer by high-temperature firewood, and various spices and aroma molecules took the opportunity to run into the gap between goose meat, and hand in hand composed sweet and delicious entangled love songs of vegetation and poultry meat. When the roast goose skin is roasted to reddish brown, take it out immediately, let it cool for a while, and then chop it up and go on stage.

In Dongguan people's world view of food, the perfect match of roasted goose must and can only be rice flour. Hand-made seto powder is even more fascinating.

Beat the white rice into fine powder, and fully stir the rice slurry at a constant temperature of more than 6 degrees Celsius to obtain perfect taste and toughness. Then the old masters put the paste-like rice paste into a special container, and rotate the container circularly at a uniform speed, so that the rice paste in the container flows out from the special leakage hole at the bottom of the container, and the white and tender powder columns like water flow naturally fall into a large pot filled with hot water.

the seto flour floats in the hot pool, and immediately put it in a cold water tank to cross a "cold river" and air-dry it for a while. When the old diners arrive, the master skillfully grabs a handful of seto flour and scalds it in hot water, puts it in thick soup, then turns around and clicks it to chop the crispy roast goose into pieces, neatly spreads it on the flour, and sprinkles two green and lively chopped green onions and a spoonful of hot goose oil sauce to make a squeak. A bowl of roasted goose is complete.

don't try Dongguan sausage easily. If you miss eating for life, you will lose weight from now on.

Lingnan food culture has always had the tradition and skill of making preserved meat. Dongguan is located in a region where the north wind is fierce, and the dried preserved meat is particularly dry and fragrant. Dongguan people who have a prosperous life also like to add rose wine or rice wine to sausages, so as to make the meat fragrant and lingering a little bit, like a beautiful girl's face with two ambiguous blushes, which is particularly attractive.

The white rice blessed with sausage is so delicious that it makes people cry. The white rice, which was originally grown regularly, finally found its soul mate and combined it into the famous Guangdong flavor-sausage clay pot rice. Wipe the bottom of the casserole with half a spoonful of peanut oil, one part of northeast rice fragrance or northern Jiangsu Xinghua rice, and two parts of clear water. After the fire is boiled, change to slow fire, put it in Dongguan sausage for 2 minutes, and the house is full of strong wine and lard mixed with rice aroma, which is fascinating and sexy enough to stir up every meat lover to lose his mind and dance with ecstasy.

In Dongguan, everything can be "waxed", and duck foot bag is a typical example.

every year after the autumnal equinox, gourmets will go to the market to buy some good duck feet and come back for pickling, then wrap duck heart, duck liver, duck kidney, fat pork and so on in the middle of each duck foot, and then wrap all kinds of materials around with a long, transparent duck intestine. It seems that all the "duck feet buns" in the water are fragrant after steaming, and the taste is salty and fragrant. It is full of toughness when bitten, and the more you bite it, the more delicious it is. It is even more wonderful when used for next meal.

In the past, villagers were busy going to the fields during the day and didn't have time to go home at noon. Duck's feet, internal organs and other things were tied and dried to make a "meal bag". When they went out, they took a few with them, and they could cook in the field at noon, which was delicious and convenient. Nowadays, this ancient and classic food has also become the exclusive delicious food that Dongguan people miss so much.

Although Dongguan is more famous as a manufacturing factory in China after the reform and opening up, walking in the streets and lanes of Dongguan, you can always feel that the ancient and warm atmosphere of the city is coming to your face, accompanied by its endless food culture, which is meaningful and fragrant.

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Wensi Xiaole

Editor | Hu Ti

The original text is taken from Authentic Scenery Dongguan, with some additions, deletions and changes.