1. Doumen seabass: Seabass meat is tender, delicious, not greasy when eaten regularly, and has extremely high nutritional value. It contains more than 26% protein, and also contains a variety of amino acids, minerals, vitamins, and carbohydrates necessary for the human body. It is a

Nutritious aquatic products.

The main ways to eat it are: stew - stew seabass with red dates, antidote, ginger, salt and water for 40 minutes and drink it. It has the effects of nourishing, strengthening the body and beautifying the skin, and has a wonderful effect on postoperative wound healing.

Sea Bass Tofu Yuanqian Soup - Wash the sea bass and fry it for a while (a little cooking oil).

Then add a moderate amount of water, simmer over slow heat for 30 minutes, and add tofu Yuanqian when serving.

The soup tastes sweet and fragrant, and you will have endless aftertaste after eating it.

Steamed sea bass - first wash the sea bass open or cut it into pieces, put it in a dish with cool water, add raw oil, soy sauce, shredded ginger, corn starch, and salt as appropriate. The heat is moderate, and it is fresh, sweet and smooth.

Enjoy it.

2. Jinwan giant shrimp: also known as "big prawn", it is one of the eight delicacies of seafood.

Shrimp has high medicinal value and has certain effects on treating neurasthenia, tetany, scabies and other diseases.

In order to maintain the umami taste of the dry-fried prawns, the chef just marinated them with salt for more than 10 minutes without adding other ingredients. You can order mustard and soy sauce according to your personal preference when eating.

In fact, large prawns can also be baked in tomato sauce or grilled over charcoal, which is equally delicious and crispy.

For dry frying, timing is the most critical, and it is best to fry the shrimp until the shells are crispy and the meat is smooth and tender.

3. Zhuhai sugarcane civet: also known as sugarcane civet, it has high medicinal value, is sweet and cold in nature, nourishes yin, nourishes the blood, nourishes the liver and kidneys, and is a good food therapy product suitable for all ages, so it is known as "one mouse"

"Top three chickens".

This kind of rat is a specialty of Zhuhai area and is as famous as the grass sparrow in Sanshui City.

Sugarcane civets are mostly produced in the sugarcane fields of Xiaolin, Doumen Ganwu, Wushan and Pingsha areas. They specialize in sugarcane. They can weigh more than 2 pounds and are divided into black-haired rats and yellow-haired rats.

Whenever the wind blows, it's harvest time for sugarcane.

The cane civet is very fat.

Because it eats sugarcane ponds for a long time, it has less digestion and a strong sweet taste. In addition, it has been in a shady place for a long time and is full of food all day long. The meat is particularly sweet and tender, and the bones are soft and crispy.

Therefore, villagers catch more of them and pickle and dry them to make cured meats. Local restaurants use them to make various kinds of rat dishes by stir-frying, roasting, stewing, steaming, braised, grilling and making soup.

Usually called "Wuping Braised Cane Civet", it is sweet, fragrant and delicious.

4. Doumen moxa cake: Making moxa cake mainly consists of 6 steps: preparing materials, sorting moxa leaves, kneading powder, making fillings, making cakes and steaming. All are traditional hand-made, and the process is quite complicated.

The tenderest mugwort leaves can only be picked in March every year, a few days before Qingming Festival.

After harvesting the mugwort, wash it and boil it for two days, then chop it into pieces with a knife, add sugar and put it into a pot to cook, then mix in the glutinous rice flour and rice flour and knead it into dough balls, and then wrap it with pork cubes.

The stuffing made of chopped peanuts, white sesame seeds and white sugar is made into cakes, placed on banana leaves and steamed in a basket for 40 minutes. The freshly baked moxa cakes are emerald green and crystal clear, soft and fragrant in the mouth.

5. Royal Golden Ball Lychee: Characteristics: easy to bloom, moderate flower quantity, less physiological fruit drop, and low fruit cracking rate.

The fruit matures in late June. The fruit is medium-sized, spherical, with bright red skin, slightly golden color, and a small core rate of 25% to 80%. It has excellent quality, tender meat and rich flavor.

6. Shangheng Huangsha Clams: Put oil in the pot and heat it to the highest heat to make the clams cook quickly, because if cooked for too long, water will come out and the meat will lose its freshness.

First put the condiments in the oil and bring to a boil. If you like it spicy, add a few chili peppers.

Once the clams are fried, pour them in and sauté them for three minutes. Usually the shells will open if the heat is enough, which means they are cooked. If the heat is not enough, cover the lid and cook for a while!

At this time, add some salt, monosodium glutamate, and sugar to suit your own taste. It is convenient to eat by yourself. Once you taste it, you will know it is flavorful!

Shangheng yellow sand clams are plump and plump. They are a unique natural delicacy in Shangheng Town, Doumen. They are steamed with minced garlic and shredded peppers and have a particularly fresh taste.

February to March of the lunar calendar is the best tasting period.

7. Fenzhou Lingyu: Commonly known as earth dace, snow dace, dace, and flower dace, from the order Cypriniformes and the family Cyprinidae.

The type origin of this species is in China.

The body is elongated, the abdomen is round, the head is short, and the snout is round and blunt.

In the suboral position, the front of the upper and lower jaws have keratinized edges, which are suitable for scraping underwater attachments.

8. Huangjinfengshan: Because it is rich in vitamin A and the meat is delicious, it is known as "water ginseng".

Phoenix eel can be cooked either steamed or braised.

When steaming, first cut open the abdomen and remove the internal organs, then remove the head and tail, cut into 2-4 cm long connecting sections with a knife, put them in a basin, and add condiments such as rice wine, ginger, green onion, oil, etc.

It can be eaten after steaming.

Its taste is tender, fresh and fat, and very delicious.

When braised, cut the eels into small pieces and deep-fry them until golden brown. Then take them out and add lard, sugar, soy sauce and other condiments in another pot and fry them until they turn jujube red. Then add the fried fish.

Pour it into sections, and after it is cooked, add bamboo shoot slices, mushrooms and other ingredients, then thicken it with water starch, pour it with cooked oil and then serve it in a basin. The taste is oily but not greasy, fresh and fat, tender and delicious.

Because of its high nutritional value and delicious taste, eel has become a delicacy at banquets.

9. White Teng Duanqing Lotus Root: It is famous for its plumpness, much powder, looseness and no residue. It is well-known in Hong Kong and Macao. It is often used as gifts to relatives and friends, and is often used at banquets and banquets.

The cooking methods include "stewed lotus root with pork belly" and "stewed lotus root with frog".

10. White rattan water grass fabrics: Various products made from white rattan water grass are exquisite in craftsmanship. They are not only tough and durable, but also have smooth and shiny surfaces.

There are two types of white vine aquatic grass: triangle grass and round grass.