What I like better is Humen Baisha oil duck and maltose pomelo peel. Next, let's take a look.
What are the characteristics of Baisha Oil Duck? First of all, although he is fat, he tastes very sweet.
Because it is bacon, the lips and teeth remain fragrant after eating, and the ducks that make oil ducks have been specially raised before slaughter. The bacon shows the unique fragrance of duck meat and the rich flavor after air drying.
This duck is a legacy of officers and men in Jiangsu, Zhejiang and Jiangxi. At that time, in the Ming and Qing Dynasties, strict father was established in Humen, and Baishaping went there. The officers and men stationed there are both people from Jiangsu and Zhejiang provinces and people from Nan 'an, Jiangxi province.
After the officers and men of the two places retired, Jiangsu and Zhejiang people were good at raising ducks and the water quality in Baisha area was quite good, so the scale of raising ducks gradually expanded. At the same time, people in Nan 'an, Jiangxi Province were good at making preserved meat with ducks.
Baisha region is a famous land of fish and rice, so the experience of raising ducks in Jiangsu and Zhejiang provinces and the experience of making preserved duck meat in Nan 'an, Jiangxi Province are combined to form Baisha oily duck with unique flavor.
Before the oil duck is made, the duck is watered and raised for about ten days.
After slaughter, they are stacked and marinated for one night, and the next morning they are alternately rubbed with cold water and warm water, which of course contains salt. Sun for another three days, and finally hang it to dry.
This kind of duck was exported to Hong Kong at the end of Qing Dynasty, and the technology of Baisha Oil Duck has been improved in recent years. And a large number of exports can generate economic benefits of about10 million Hong Kong dollars every year.
Similar to Baisha oil duck, there is a kind of Houjie sausage which is also very delicious. Its taste is crisp, mellow and delicious, and there are several classifications, such as flower sausage, pig liver and duck liver and child sausage.
There is also roast goose with litchi firewood, which is called a fragrant, bright red color, crispy roast goose skin, smooth meat, and a faint rational memory. The materials are exquisite and unforgettable after eating.
Another delicacy is maltose pomelo peel. This is a local product belonging to Dongguan.
The choice of pomelo peel comes from Shatian pomelo in Guangxi. The production process is as follows: first, the grapefruit peel is dried, and then it is soaked in clear water until the bitterness is lost.
Then, the green peel on the surface of grapefruit is removed, and only the white part of grapefruit peel is taken and cut into thin slices. Then add maltose for pickling, and after a few days, it will become maltose pomelo peel.
What is very rare here is that maltose pomelo peel is still made according to traditional techniques. This sweet and refreshing maltose pomelo peel is very popular in Southeast Asia.