beef offal pot

beef offal pot is a popular street snack in Zhanjiang, Guangdong. Zhanjiang beef offal pot adopts the traditional production method, which is to wash beef offal repeatedly, then marinate it, then stew it with slow fire until it is nine-cooked, and after washing again, add fennel, pepper, star anise, cinnamon, dried tangerine peel, galangal, cardamom and other seasonings and sauces to stew it until it is cooked. The beef offal soup cooked in this way is thick and fresh, and it is very distinctive.

Fried shrimp cake is a specialty snack in Zhanjiang, Guangdong Province. The production method is as follows: stir flour with chopped green onion into paste, put it in a flat round iron mold, spread white shrimp with seasoning on the cake surface, and fry it with a white iron mold. The fried shrimp cake has a yellow bottom and white shrimp embedded in the cake surface. It is crispy and delicious, and it tastes better with a little salt and lettuce.

Boiled crab

Boiled crab is a unique cooking method for people in Zhanjiang, Guangdong Province to eat crabs, that is, wash the crabs, cover them in a pot, cook them over slow fire without adding water, and eat them when they smell the fragrance. This cooking method keeps the original flavor of crabs, which is delicious and delicious. Flower-eating crab dipped in sweet vinegar is both bactericidal and delicious, which is a favorite way for Zhanjiang people to eat.

Zhanjiang specialty snack, Mei Lu rotten wok fried powder, is very delicious.

Many foodies often use the phrase "Mei Fan wins Guanghe" to praise Wu Chuan Mei Lu's street fried powder. This is a very strange scenery: each person has a basket of rice noodles, a stove and an iron pot with a broken edge. Every day, stalls are spread out in the corner of the market and the street at the end of the market. Diners gather around the iron wok, or squat or stand to taste, with relish, and their teeth and cheeks are fragrant.

There are many snacks in Jiang, except all kinds of porridge, herbal tea and fruit. There are prawns, fried powder, crabs and so on, so I won't list them one by one, because after all, time is short and the stomach pouch is limited. If you have the chance, you might as well go to Zhanjiang to have a good meal for a few days and nights, and make sure that your mouth and stomach want to sing loudly.

When it comes to Zhanjiang's seafood, everyone knows it, as well as Zhanjiang Chicken, which is famous far and near. In fact, there are many snacks with local characteristics in Zhanjiang, and the prices are not expensive. This trip to Zhanjiang, in addition to people's gains, is a special snack in Zhanjiang. Here are some famous Zhanjiang snacks.

Sandworm

Before going to Zhanjiang, I always played drums in my heart, because although I can say that I have nothing to be picky about eating, I am still afraid of things that look strange and unheard of. As early as before I came to Zhanjiang, I had heard of one of Zhanjiang's special dishes-worm. My colleagues who were born and raised in Zhanjiang have been paying great attention to my trip, because she is also the first half of the glutton. At the farewell party before leaving, she told me that I must eat worms in Zhanjiang.

It is said that the worm looks like an earthworm, which makes my goose bumps fall all over the floor, because although I can be considered fearless, the only thing I am afraid of is those mollusks, from sea cucumber to earthworm, which can make my hair stand at a 9-degree angle. However, the result is contrary to the legend. The sand worm is called Sipunculus, which is shaped like a root intestine, with a thickness of 5-8 mm and a length of 5-1 cm.

The worm usually hides in a sand hole about 2 cm deep. The worm that needs to be dug to get caries alive must poke the worm with a stick, turn the worm over from the inside out and remove the sand in the body with clear water before eating. It looks like a small ivory hose, while the dry worm is golden yellow.

The sandworm is cool but not tough, and its taste is first-class, similar to that of jellyfish, but with more changes. Worm recipes are varied, such as boiled, steamed, worm soup, worm melon and vegetable pot, worm melon and vegetable mixed stir-fried, etc. Whether worm is boiled, steamed alone, or fried with melon, onion and garlic, it tastes crisp and tender, fresh and sweet, crisp and delicious, and never tires of eating. Zhanjiang locals prefer to cook porridge with worms. According to TAXI driver, porridge cooked with worms will be naturally sweet, and the method is very simple. Just put a few worms, a little salt and cook it before cooking porridge.

The worms we ate in Zhanjiang were mainly steamed, so we can't compare them with other cooking methods. Next time we go to Zhanjiang to eat worms made by other cooking methods, we will share them with you.

in addition, the price of live worms is generally low, while the price of dried worms is much higher, which is generally around RMB2~4 a catty, because fresh worms can only be kept fresh for 5-7 hours.

oysters

Zhanjiang's oysters are also very famous. There is a little black oyster on Wujiang Road in Shanghai. The owner is from Zhanjiang, and all his oysters were flown from Zhanjiang that day. Even though the price is very expensive (RMB5 yuan/piece), it is often a long time to wait if the market is late. There are many kinds of oysters, some of which are fishy, but it also means that the seafood is heavier and more delicious, while others have no fishy smell.

relatively speaking, generally, big people have less fishy smell. As for which oyster tastes better, it depends on the diners' own tastes. In practice, the most common is charcoal burning, in addition to steaming and boiling. But charcoal burning is the simplest and most popular. The advantage of Zhanjiang's oysters is that they are delicious, but they are not necessarily very big. When bitten, the meat is firm and elastic, sweet and sweet, and the price is cheap. In general, only RMB1 yuan is needed for supper stalls. Therefore, every night after the activity, no matter what time it is, I will take Fengyun and other comrades straight to Zhanjiang's midnight snack restaurant to have a full meal.

If friends are near Zhanjiang, they can consider buying fresh oysters, because fresh-keeping boxes and ice cubes will generally keep them delicious within 2 hours.

if it is far away, it is recommended to buy oyster sauce, which is made into dried oysters, commonly known as "oyster sauce". "Oyster black bean" sounds like a "good market" in Guangfu, so in the past, Cantonese people often used it to cook with Nostoc flagelliforme at the beginning of the year, which was called "making a fortune and making a good market". "Oyster black bean" is considered to be the best when it is sun-dried, while when it is cooked and sun-dried, its taste is poor and its price is relatively cheap. The general price is RMB4~6 yuan/kg.

White-cut chicken

White-cut chicken skin is smooth, light and delicious. It is the most common kind of chicken dishes in Cantonese cuisine, belonging to soaked chicken. It is characterized by its simple production, just cooked and not rotten, and maintaining the original flavor without adding ingredients. When people in Guangzhou eat white-cut chicken, most of them are accompanied by spices made of ginger and onion, which is relatively light and easy to accept. However, because I can't eat without spicy food, I often add a little pepper to the sauce. Although spicy, the taste is still good, and you will feel that spicy is sweet. Friends who are not afraid of spicy suggest a try.

white-cut dog

As we all know, dog meat is a kind of warm food, and it is mostly eaten in braised pork and hot pot. But in the Leizhou Peninsula of Zhanjiang, there is a novel and unique way to eat, which is to cut the dog in white. The so-called white-cut dog, just like white-cut chicken, removes hair and dirt, and slices it with boiling water. The difference is that there is no material in the boiled water for soaking chickens, but ginger slices and mung beans are added in the boiled water for soaking dogs.

the most important thing in eating white-cut dogs is the ingredients. Ingredients are generally divided into fragrant and spicy. The main ingredient of incense is sesame oil. Spicy is mixed with sesame oil, spicy sauce and dried tangerine peel. White-cut dog meat itself is tasteless, but after being stained with spices, it tastes fragrant and memorable. Because I am a dog and like to keep small animals, I can't taste its delicious food in person, but I think it should be good according to the post-eating feeling of Qiukong Editor.

Muye Clip

Muye Clip, the tour guide in Mu Zi told me that the local people called it yé when introducing it, but later my colleague told me that it was called Muye Clip. I'll leave it to you to discuss the exact name. As the name suggests, a wooden leaf clip is a small glutinous rice dumpling with stuffing wrapped in two leaves (it is said that pineapple leaves or banana leaves are generally used).

There are two kinds of fragrant and sweet leaves, both of which are made of glutinous rice flour, and the fragrant ones are mixed with peanuts, loach fish, dried shrimps and salted radish. Sweet people use sugar, shredded coconut, sesame seeds, peanuts and other mixed stuffing. Generally, white is sweet and yellow is salty. Most people think it's sweet and delicious, but I think the salty taste is more special!

Pineapple

Before, it was all about dishes, but now it's about fruits. Pineapple, also known as Jackfruit, has a scientific name of Artocarpus heterophyllus Lam. Its English name is Jack Fruit. Pineapple is native to India and has been introduced to China for more than 9 years.

jackfruit is an evergreen tree of tropical Moraceae. Its fruit ripens from June to July, and it is huge, weighing up to 4 kilograms, so it is called the king of fruits. The fruit bears on the trunk of the tree. When the fruit is cut open, the whiskers are separated into pulp packages the size of golden oranges. There are big cores in the packages, which taste like chestnuts when cooked. The whiskers are tasteless, while the pulp is extremely fragrant and sweet as honey.

Before, jackfruit and durian were always regarded as the same kind of fruit, but it turned out that they were only similar in appearance. Durian smells bad, while jackfruit is slightly fragrant. In particular, jackfruit can be eaten by hand, and the eating method is also very interesting, so it is especially recommended!