Photo: Shenzhen-Hong Kong Online

Songgang preserved duck

Songgang town is located in the water township, there is a historical tradition of large-scale raising ducks. Duck meat is warm, tender, tasty and nutritious, and is a superior tonic. Songgang people's preserved duck is known far and wide.

Songgang preserved duck is a traditional dish of Guangdong Province, belonging to the Cantonese cuisine. Duck meat is warm, tender, tasty and nutritious, which is a good tonic. It is produced in the towns of Songgang, Shajing, Fuyong and Xin'an in Shenzhen, and is named after the best preserved duck produced in Songgang. It is famous for its white skin, thick meat, tenderness and fragrant mouth.

Guanlan Dog Meat

Guanlan Dog Meat has hot dishes and cold dishes. There are mainly raw dog meat, original boiled dog meat, steamed dog meat, braised dog meat, stir-fried dog meat, dog meat Jiuzi, dog meat soup, etc.; cold dishes are mainly dog mixed, white cut dog meat.

The Hakka people of Guanlan have a proverb that says: "dog meat rolls three times, the gods can't stand still" and "the gods jump over the wall when they smell dog meat". Guanlan dog meat has a long history and a unique practice. Anise, fennel, ginger, tangerine peel and lemon leaf are the main ingredients of Guanlan Hakka dog meat. Ginger can drive away cold, dispel dampness, warm the stomach, and also get rid of the fishy smell of dog meat. Anise, fennel, tangerine peel and lemon leaf can make the dog meat with unique flavor, but also can strengthen the spleen, dispel dampness and help digestion. Eating more dog meat can strengthen the body, expel wind and dampness, warm the body, on the prevention and treatment of rheumatism does have a better therapeutic effect.

Source: Hong Kong and Shenzhen Online

Longgang three yellow chicken

Longgang chicken, special appearance, "three yellow and a beard" that is, the mouth yellow, hair yellow, feet yellow and whiskers; its size is larger than other varieties of broilers, the meat is rich, tender, easier to taste.

Longgang three yellow chicken is Shenzhen is well-known and has a long history of specialties. Compared with ordinary chickens, it has the advantages of easy rearing, strong resistance to disease, high survival rate, fast growth and extremely high yield. Cooking to cassoulet and tile pot soup-based, colorful and flavorful, and nutrients are very easy to absorb. Three yellow chicken body tall and robust, chicken meat thick and tender, skin snow white smooth and bright, bone soft and chewy, food value is very high, is nourishing yin and yang, replenish the energy of the top meal.

Shajing fresh oysters

Oysters are the most famous specialty of Shenzhen, and Shajing oysters are the most famous in the world. Shajing oysters are rich in protein, dry starch and other nutrients, and are known as "undersea milk". Use it to accompany the meal, steamed, fried, are very delicious and tasty.

Shajing oysters every day to gulp hundreds of liters of seawater containing a variety of planktonic microorganisms, not only contains vitamins A1, B1, B2, D, etc., but also 18 kinds of amino acids and biologically active substances, only iodine content than milk and egg yolks 200 times higher. Modern medical research has shown that taurine is essential for human metabolism, and this taurine, which is extremely rare in other organisms, is the highest content of all kinds of aquatic products in the oyster in manhole.

Bright pigeon

Braised bright pigeon is made of pigeon meat as the main ingredients of a dish, is a colorful and fragrant Han Chinese cuisine, belongs to the Cantonese cuisine. This dish is known as the world's first pigeon, is one of the three specialties of Shenzhen, because of its unique flavor and become widely known to the people of Shenzhen cuisine.

Guangming pigeon is known as the "world's first pigeon", is one of the three major specialties of Shenzhen, because of its unique flavor and become widely known to the people of Shenzhen cuisine. Bright pigeon is characterized by crispy skin, tender meat, fragrant bone, fresh and juicy, gently bite on a mouthful, first of all, the crispy skin is bitten open, and then a burst of strong meat aroma, aroma with a slight sweetness, meat because of the tenderness of the very elastic.

Guangming pigeon is one of the four delicacies of Guangming Farm, characterized by moist, smooth, sweet and tender, with a strong and fresh taste. Cooking "Guangming pigeon", because the skin is crispy and smooth, tender and flavorful by the public favorite, become a special food in Shenzhen.

Photo: Shenzhen-Hong Kong Online

Xixiang shrimp

Xixiang shrimp is the main aquatic products of Xixiang town in Shenzhen to generate foreign exchange. Xixiang produced small size, such as the middle finger, the whole body transparent slightly pockmarked, shrimp skin is particularly thin, the meat is very tender, delicious, nutritious, and its protein content is comparable to the Shajing oysters.

Kiwi shrimp generally have three practices: one is white discretion, that is, the water will be cooked kiwi shrimp, and then soy sauce, sugar, ginger and other seasonings seasoning sauce, with cooked shrimp dipped to eat, so as not to lose the shrimp because of the cooking of the freshness of the shrimp, convenient and tasty. The second is to eat raw, this is the simplest way to eat, that is, will be live Kiwi shrimp peeling, and then dipped in green mustard to eat raw, the entrance slippery feeling, sweet aftertaste. The third is deep-fried, which is the general practice of deep-fried shrimp.

Photo: Shenzhen Hong Kong Online

Gongming roast goose

Gongming roast goose is a traditional delicacy around Guangdong, belonging to the Cantonese cuisine. Gongming's roast goose is famous for its excellent color, aroma and taste. Fresh from the oven, the goose is golden and bright, the skin is crispy and tender, the meat is fat but not greasy, and the aroma is strong and pungent.

Gongming roast goose, with good color and taste, tender meat and crispy skin and known far and wide, it belongs to the Guangming New District, Gongming on the village of a special traditional handicraft skills products. As early as in the twenty-eighth year of the Republic of China (1939) was famous overseas. The founder of the production of roast goose surnamed Chen, nicknamed A Bao, was in his fifties. The name was later passed on to his son, Chen Shui De, nicknamed Pot Bean. Chen Shuite, Gongming Shangcun people, Shangcun and Gongming Township adjacent, in 1951 he was more than 40 years old, from his father as a teacher to learn the art of making roasted goose, the father passed on to his son to inherit, naturally learned very quickly. He inherited his father's traditional craftsmanship techniques, burned goose with good quality and low price, flavorful and delicious to win the favor of many diners. Since then, it has been lost in the third generation of heirs.

Nanao abalone

Abalone is mainly produced in the sea cliffs of Nanao Bay, especially the most abundant in Luzui of Dongchong. Abalone meat is very developed, the meat is smooth and crispy, particularly rich in nutrition, since ancient times is regarded as "abalone, ginseng, shark's fin, belly" four sea food treasures of the first.

"Nan'ao abalone, official lake abalone is delicious, is a well-known local specialties in Shenzhen". Shenzhen Aquatic Association, an expert said. It is understood that, at present, "Nan'ao abalone" and "official lake abalone" has created a brand in the Shenzhen market, the fame is loud and clear, the two brands of abalone annual output of more than 300 tons, accounting for more than 80% of the annual output of Longgang District, both best-selling and scenery.