The concept of Cantonese cuisine has always been very vague and generalized, thinking that as long as it is the dishes of Guangdong are Cantonese cuisine, and then realized how "ignorant" this assertion is. Cantonese cuisine can be divided into Hakka cuisine, Teochew cuisine and Guangzhou cuisine and other factions, in addition, can also be divided into traditional Cantonese cuisine and the new school of Cantonese cuisine; according to the regional distinction, there are northern Cantonese cuisine, western Cantonese cuisine ...... Today, we are going to recognize the Zhanjiang cuisine, is the ranks of the western Cantonese cuisine, but it has its own unique taste, freshness in the delicious appear. Zhanjiang City has more than 1500 kilometers of coastline, seafood resources are very rich, almost all the world's seafood varieties can be eaten here. As the saying goes, "live off the mountain, live off the water", the natural abundance of seafood has naturally become the most famous local delicacy, and the phrase "year after year" has been changed to "fish in every meal" in the Zhanjiang area, so it can be said that there is no fish without fish. The phrase "year after year" has been changed to "fish for every meal" in Zhanjiang, which can be said to be fishless.

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The most important feature of Zhanjiang cuisine is the selection of fresh ingredients, original flavor. Cantonese cuisine has always been known for its light flavor, and western Guangdong cuisine, represented by Zhanjiang cuisine, is the best interpretation of the word "light". Western Cantonese cuisine is made of fresh ingredients, mostly cooked with coarse ingredients, and emphasizes original flavor. In order to maintain the original flavor of the raw materials, western Cantonese cuisine is cooked with blanching, boiling, frying and white blanching methods, and less seasoning to bring out the original flavor of the materials, so that diners have a feeling of returning to the basics of the lighter and more flavorful. This approach and flavor and traditional Cantonese cuisine, as well as Chaozhou cuisine, Hakka cuisine and other Guangdong cuisine, compared to the system can be said to be its own, unique and rich local flavor.

In order to achieve the "original flavor", Zhanjiang cuisine, many of the ingredients and seasonings are directly from the western region of Guangdong, as large as a chicken, a fish, as small as a bottle of soy sauce, a green onion, to ensure that the ingredients are fresh.

For Zhanjiang cuisine, Zhanjiang chicken is probably the most impressive thing in everyone's mind. In fact, in addition to the traditional dishes such as Zhanjiang chicken, white cut goose, salt-water-soaked mixed fish and Shuitong mustard greens, there are many other delicious flavors waiting for you.

■ Representative dishes

White cut sand ginger chicken: the representative of Zhanjiang cuisine, really extraordinary, a end of the table just based on the appearance of the golden oil bright let the reporter in the heart of the 10 points, hold a piece of the entrance, the skin is smooth meat, chicken flavor is very rich. Eat when dipped in a little ginger soy sauce, more "flavorful". According to "Maogang fishing village" chef introduction, these Zhanjiang chicken is really from Zhanjiang farmers to buy over, selected are castrated rooster, generally need to raise more than 200 days before eating, so the meat is particularly tender. With a bowl of rice mixed with chicken oil and a plate of light green vegetables, this is the most authentic western Guangdong family farmhouse meal, simple yet delicious. White burnt Shuitong mustard greens: Shuitong mustard greens are purchased at the point of origin in Dianbai, natural and non-polluting, bright green in color, fresh and sweet, as long as you blanch them in water, they can be served, sweet and crisp in the mouth, with no crumbs, not to mention a little bit of bitterness. Jellyfish with Bean Sprouts Jellyfish with Bean Sprouts: traditional mung bean sprouts, without hormone cultivation, tender, fine, and refreshing. Jellyfish are also from the area of Zhanjiang Dianbai, processed in the traditional way to ensure the original flavor. The two can be stir-fried on fire, fresh and crisp, an extremely common home cooking, but because of the fine ingredients and bring out the fresh flavor of the sea food is difficult to compare.