What are the dietary characteristics of Dongguan?

Abstract: The dietary style in Dongguan can be roughly divided into two parts: the western water village and the eastern mountain. Rivers crisscross the water town, which is rich in aquatic products, so the diet is also characterized by fish and shrimp, such as red plum taro and silk clams, boiled fish with stone rafts and sand fish balls. The mountainous area is hilly, and the food is mainly livestock and poultry. Because it is close to Huizhou and other areas, it is deeply influenced by Hakka culture and tastes salty, such as Tangxia braised goose and Zhangmutou Hakka brine chicken. Let's take a look at the characteristics of Dongguan food culture! Dongguan cuisine belongs to Guangzhou cuisine in Guangdong cuisine, and it is a Han diet culture with strong Guangdong local characteristics. It is divided into hilly, Putian, water town and coastal cuisines, each with its own representative food, such as fried rice with olive sauce in Da Lang, Putian, fish and abalone in nave, crab yellow porridge in Daning, Hakka salted baked chicken in Humen, Zhangmutou, Ma Yong litchi, banana, Houjie rice noodle and Houjie sausage. The famous food streets in Dongguan are: Garden New Village Food Street, Cheng Nan Zhonghua Food Street, Humen Wan Xin Food Street, Chang 'an Xinmin Food Street, Shipai Food Street and so on.

Dietary characteristics

Dongguan cuisine is mainly salty and sweet, but on such a hot day, light Dongguan cuisine is on the summer table and becomes people's favorite. Ordinary Dongguan cuisine can be seen everywhere in the streets and lanes, and it is welcomed by the public for its simple appearance and salty taste. Middle and high-grade Dongguan cuisine attracts people's attention for its delicacy, delicacy, characteristics, lightness and delicacy.

Dongguan cuisine belongs to Lingnan cuisine with strong local characteristics, including Shanxiang cuisine and Shuixiang cuisine, each with its own representative dishes, such as Da Lang fried rice with olive sauce and Qingxi hairy root lobster sauce and snail soup. Keel soup stewed with lotus root in Shatian, eel stewed with red plum taro, eel roasted with honey in Humen, Hakka salted chicken with Zhangmutou in Shanxiang cuisine, etc.

Dongguan is close to the river and is rich in aquatic products. Seafood is also one of its characteristics. In addition to the famous cream crabs, hairy crabs, shrimps and groupers, Dongguan is also famous for producing new prawns. The most famous place to eat seafood is Wan Xin Town in Humen. More than a dozen food stalls lined up at the seaside, listening to pottery and seafood, wonderful.

The most famous snacks in Dongguan are "Three Rivers Banquet" and Houjie Roasted Goose. "Sanhe" refers to insects, sparrows (predation is now prohibited) and carp. It is rich in nutrition and tastes excellent. Daoshui Town is a good place to taste insects and carp. The roast goose in Houjie is made of whole goose, large pieces of meat and bones, and many special herbs and spices. It is delicious and attractive, and many tourists from Guangzhou, Shenzhen and even Hong Kong go to Dongguan to enjoy this kind of food. Other snacks include Houjie sausage and Dongguan rice noodles, steamed dumplings and meatball porridge, maltose and sugar pomelo peel of Shilong, lotus root in Shatian, hibiscus meat and taro sticks in Shijie, Xiansha fish balls in Gaoxian and Aconitum fish in Chang 'an.

In addition, Dongguan has gathered all kinds of delicacies from north to south, such as Hunan Restaurant in Yong Hua Ting, Coral Road in Houjie (Shengtai Street), Northeast Cuisine in Dongcheng South Road, vegetarian chain stores in Chengnan District and so on.

Classification of diet dishes

According to the topography, Guan Yi can be divided into three regions. The coastal areas of water towns, represented by, Gao _, Hongmei, Shatian and Humen, are rich in fish and shrimp with salty and sweet taste. There is also a piece of Putian between the mountains and rivers, mainly in Chashan, Da Lang, Dalingshan and Shipai. Families raise more chickens, ducks and geese, and the taste is mainly sweet; The mountainous areas represented by towns such as Zhangmutou and Qingxi are mainly Hakka dishes with salty taste.

Shanpian: the taste of homemade home-cooked dishes

Villages and towns: Zhangmutou, Qingxi, Xiegang, etc.

Representative dishes: brine chicken, Hakka stuffed tofu, bowl soup, plum meat roll, camphor stuffed shad.

Hakka cuisine is the main food style of Shanpian. It is understood that there are more than100000 Hakkas in Dongguan, and the number of Hakkas in the foreign population is also quite large, which is why the mountains and even the local dishes in Dongguan have a strong Hakka flavor.

In addition to the famous brine chicken, there is another feature of Hakka cuisine: the word "brew", which can be used to brew almost any home-cooked food you want, such as tofu, eggplant and pepper. The reporter saw stuffed beans in a home-cooked dish called Eating and Wearing Zone in John Wan, Dongguan, which was lively and lovely. Simply put, anything you can think of can be used for "brewing". A professor at Dongguan Party School believes that it is precisely because Hakka people migrate to various places and live in mountainous areas, which is very inclusive, so they "brew" a lot of delicious food, and the "brewed" things can not deteriorate for a long time.

Watertown coastal area: tasting river fresh.

Town: John Wan, Daoxian, Gaoxian, nave, Hongmei, Shatian, Chang 'an, Humen, Mayong and other representative dishes: Wanxiang fish balls, Hongmeisheng rolling pin, nave beef brisket fried noodles, Hong Mei Shalinzai _ cold melon, Mayong vole jerky, Mayong salty pig neck, Humenzhai stone bowl crab.

Dongguan is a famous water town, and there have been several swimming champions in history. Water towns have nurtured rich products and brought unique food. Food stalls along the Wan Xin in Humen and farmhouse restaurants near water towns and reservoirs always attract many diners to come by car. Look at the parking situation to know the popularity of these seafood.

The river in Dongguan is rich in cockroaches. When the river dries up, you can reach out and catch it. In the past, salted clams were ground, fried with rice grains, canned, sealed for half a month and steamed with pork, which was a good seasoning in winter. In the old society, when you leave your hometown to make a living in other places, you must bring a bottle of salted clams to prevent you from being "acclimatized" in other places and making you homesick. It's just that some rivers are polluted now, and there are fewer cockroaches, which has become a delicious food that people miss.

Where there is a village, there must be a pond, and the fish in the pond is naturally delicious on the stove. Aconitum fish in Humen and Chang 'an are rich in fat. Salted aconite fish is a famous dish in my hometown. Wax gourd, hairy melon, shredded fermented bean with ginger, yuba and bighead carp are the specialties of Gaodao, Daodao, Shijie and nave. The shad is bony. People remove the bones and make meatballs with meat, which are crisp and sweet.

Dongjiang is rich in clams, boiled with pickles and dried with taro stalks. They are common home-cooked dishes in Gaochun, Hongmei, Daoxian and John Wan.

Coastal areas are characterized by fish, shrimp and crabs, and are famous for shrimp and insects. Steamed prawns and roasted worms in pots are still talked about by the old-timers.

Putian slices: sauce and side dishes are better.

Towns: Chashan, Da Lang, Liaobu, Dalingshan, Changping, Shipai, etc.

Representative dishes: boiled fish with white gourd, Tangxia goose and Chashan salted shrimp.

Because the terrain of Putian is between mountains and rivers, some in the water are not as good as water towns, and some in the mountains are not as good as mountains, so people here began to work hard on spices when cooking. Putian area is sparsely populated, local people are more proficient in cooking, and the dishes are few but fine.

They use their own beans to make lobster sauce and soy sauce as seasoning. Whether it is mixed with fish, shrimp, crab, melon and vegetables, it is very delicious. There is a saying in Dongguan: "Black olive, white olive, pine and cypress, sweet potato taro, horseshoe mountain". Da Lang takes fried rice with olive sauce as its hometown specialty. Steamed fish mouth with olive horn and steamed fish mouth with bean paste are more popular and can lower blood pressure. Liaobu, Dalang Douchi? Osmanthus fragrans is a famous hometown dish. Compared with steamed chicken with sausage, it is called "romantic emperor", and steamed chicken with lobster sauce is called "romantic queen" by the people.

Diet history and culture

"Land of Fish and Rice" is full of delicious food.

In addition to historical factors, geography also played a vital role in the formation of Dongguan's diet. Dongguan used to be a county mainly engaged in agriculture, and it was a famous "land of fish and rice". The diet naturally has an important relationship with "fish" and "rice". In fact, it is this product base that has created two types of local cuisines in Dongguan-snacks and stir-fried dishes.

Snacks mainly refer to cakes in Dongguan diet. Dongguan snacks have a long history, with more than 200 varieties, which are very rich. Dongguan snacks are mainly made by farmers themselves, and almost every household can make them. The raw material of snacks is mainly rice, which is divided into glutinous rice and japonica rice. Every autumn, when the harvest is finished, farmers will make rice into various cakes. Most snacks are made by grinding rice into powder, and some are made directly from rice, and grinding is a job that children are willing to do. Because of the lack of water, snacks can be kept in Tomb-Sweeping Day from one winter to the next, so that they can be eaten in winter. And on holidays, snacks are also good hospitality foods, such as kudzu root, plum bean cake, oil angle, sugar rings and so on, which are very popular.

Small fry refers to the dishes in Dongguan diet. It should be said that this part can better reflect the characteristics of Dongguan diet. As a branch of Cantonese cuisine, Dongguan cuisine has its own unique characteristics. Because Dongguan used to focus on agriculture, all the dishes in Dongguan have a strong peasant flavor. Relatively speaking, Dongguan cuisine is not as light as ordinary Cantonese cuisine, with a slightly heavy taste and a relatively large proportion of meat, such as white duck with oil, Humen cream crab, Xiansha fish balls, Daowan balls, boiled fish with stone chops, Houjie sausage, Tangxia braised goose, roasted Mei Sheng bone roll, etc., all of which are mainly meat dishes. This is mainly related to the rich products in Dongguan, and the low living standard also makes these big fish and big meat more likely to become people's favorite dishes. In practice, the food in Dongguan pays more attention to workmanship, and the steps are not very complicated, but it tastes great.

Local cuisine plays the leading role.

Although Dongguan is a small place, its topography and culture are quite diverse, so its diet is also varied. Therefore, the diversity of dietary styles is a major feature of Dongguan cuisine. Generally speaking, the diet in Dongguan can be roughly divided into two parts: the water town in the west and the mountainous area in the east. In each work, different towns have different characteristics.

Because of the criss-crossing ditches and abundant aquatic products, the water town is a veritable land of fish and rice, so the diet is also characterized by fish and shrimp, such as red plum taro, dried clam meat, boiled fish with stone ribs, roasted eel with humen honey sauce and so on. However, the style of water towns is different. There is a great difference in diet between the areas dominated by fresh water, such as Shimao and Hongmei, and the areas near the sea, such as Baisha and Humen. For example, the cream crab and prawn in Humen are not found anywhere else.

Because it is located in mountainous areas, the characteristics of mountainous areas are poultry and livestock. In addition, because Shanxiang is close to Huizhou and other areas, it is deeply influenced by Hakka culture, and Hakka people in Zhangmutou, Fenggang and other towns account for a considerable proportion, so the food culture is greatly influenced by Hakka culture and tastes salty. For example, Hakka braised pork, Fenggang Hakka dog meat, Qingxi New Year goose and other dishes are all representative dishes of Shanpian.

Dongguan famous food

Ten famous dishes in Dongguan: Tangxia Luwei, Xiansha Fish Pills, Dongguan Chang 'an Potted Vegetables, Baisha Oil Duck, Daozhen Sanhe Banquet, Litchi Chai Roasted Chicken, Zhangmutou Hakka brine chicken, Humen Honey Sauce Roasted Eel, Shilong Qixiang Chicken and Dongguan Mud Duck.

Top Ten Snacks in Dongguan: Houjie Roasted Goose Powder, Daowan Porridge, Daowan Porridge, Daozhen Sanhe Banquet, Navecha Fish Bag, Plum Bean Cake, Sugar Cloth, Dongguan Rice Noodle, Shrimp Lotus Leaf Rice and Shilong Maltose.