Beef and Minced Beef in Casserole is a kind of street food favored by the people of Zhanjiang, Guangdong Province. Zhanjiang Beef Minced Beef Casserole adopts the traditional production method, which is to marinate the beef minced beef after washing it repeatedly, then simmer it over a medium fire until it is nine mature, then wash it again and put fennel, peppercorns, star anise, cinnamon, tangerine peel, shagang, bean curd and other seasonings and sauces to simmer it. This boiled out of the beef soup thick flavor fresh, very characteristic.

Fried shrimp cake is a specialty snack in Zhanjiang, Guangdong, the production method is: the flour plus green onion stirred into a paste, into the flat warped edge of the iron round molds, will join the seasoning of the white shrimp laying on the surface of the cake, along with the white iron molds into the pot deep-fried. Fried shrimp cake cake bottom yellow, cake surface embedded in the white shrimp, crispy and delicious, with a small amount of salt, lettuce, taste better.

Boiled flower crab

Boiled flower crab is Zhanjiang, Guangdong people eat crab unique cooking method, that is, flower crab washed, placed in the pot to cover, do not add water, slow-cooking, smell the aroma can be eaten, such a method of cooking to maintain the crab's original flavor, fresh and fragrant, especially tasty. Eating flower crab dipped in sweet vinegar, both sterilization, but also delicious, is Zhanjiang people more favored eating method.

Zhanjiang snacks, Meilu rotten wok fried noodles, especially delicious Oh

Many diners often use the phrase "Meilu powder better than the Guanghe" to praise the street fried noodles in Wuchuan Meilu. This is a very peculiar scenery: a person with a load of bucket, a basket of rice noodles, a stove, a rotten edge of the gap in the iron pot, every day in the corner of the market, the market end of the street stall stalls, diners surrounded by the iron wok, or squatting or standing to taste, taste, tooth and cheek.

There are many snacks in Jiang, including congee, herbal tea and fruit. There are shrimp, fried noodles, crab and so on, and will not be listed, because after all, the time is short and the stomach bag is limited. If you have the opportunity, you may want to go to Zhanjiang good to eat on a few days and nights, guaranteed to let your mouth and stomach to meet want to sing loudly.

Speaking of Zhanjiang seafood, no one knows, and the famous Zhanjiang chicken, Zhanjiang in fact, there are a lot of very local characteristics of flavorful snacks, and the price is not expensive. The trip to Zhanjiang, in addition to the harvest of people is Zhanjiang snacks. Here are a few of the more famous Zhanjiang snacks.

Sandworms

Going to Zhanjiang before the heart has been playing drums, because although I can say that there is nothing to be picky about eating, but for those who look strange and unheard of things are still a little afraid. As early as in Zhanjiang before, I have heard of one of Zhanjiang's specialties - sandworms. Born in Zhanjiang long in Zhanjiang colleagues have been on my trip to pay attention to a lot, because she is also considered half of the gourmets, before the farewell party, she urged me to eat sandworms in Zhanjiang.

It is said that the sandworms look similar to earthworms, which can make me goosebumps off the ground, because although I can be counted on the sky is not afraid of the earth, the only thing I am afraid of is that those mollusks, as big as the sea cucumber, as small as the earthworms, can make me sweat hairs stand up straight at an angle of 90 degrees. But the results are diametrically opposed to the legend, sandworms named Fangge star worm, shaped like a root intestines, roughness is generally 5 ─ 8 millimeters, the length of the general 5 ~ 10 centimeters.

Sandworms usually hide in about 20 centimeters deep in the sandy hole, you need to dig to get caries live sandworms must be a stick to poke the sandworms, from the inside to the outside of the entire body of the worm turned over and then remove the sand from the body of the water before eating, the shape is like a milky-white tubule, and the dried sandworms are golden yellow.

Sandworms are crisp but not tough, and have a first-rate texture, similar to that of jellyfish but with a little more variation. Sandworm recipes are varied, there are white burnt, steamed, sandworm soup, sandworm squash and vegetable pot, sandworm squash and vegetable mixed stir fry, etc., regardless of the sandworm alone pot, boil, steam, or with squash, green onions, garlic stir fry, eat up the meat crispy and tender, sweet flavor, crispy and delicious, never get tired of eating. Zhanjiang locals prefer to use sandworms to cook congee, according to TAXI drivers with sandworms cooked porridge will have a kind of natural sweetness, the practice is also very simple, just put a few sandworms before cooking congee, a little bit of salt, cooked can be.

We ate in Zhanjiang sandworms are mainly steamed, so can not be compared with other ways of cooking, the next time to go to Zhanjiang to eat other ways of cooking sandworms, and then take out to share with you.

Also, the price of live sandworms is generally cheaper, while dried sandworms are much more expensive at RMB200~400 per catty, because fresh sandworms can only be kept fresh for 5-7 hours.

Oysters

Zhanjiang oysters are also very famous. Shanghai's Wujiang Road, there is a small black oyster love, the owner is Zhanjiang people, his family oysters are the same day from Zhanjiang air transportation to go, even if the price is very expensive (RMB 5 yuan / only) but it is also the door of the market to go to the late often have to wait for a long time. There are many varieties of oysters, some are very fishy, but that also means they have a heavier, fresher sea flavor, while others have no fishy taste.

Relatively speaking, larger oysters are generally less fishy. As for which bell oyster tastes better, it depends on the diner's own taste. In terms of practice, the most common is charcoal grilled, in addition to steaming, boiling and other practices. However, charcoal broiling is the simplest and most popular. Oysters in Zhanjiang are fresh, not necessarily large, but firm and elastic, sweet and sweet, and inexpensive, generally only RMB 1 yuan a night at the stalls. So every night after the activity regardless of the time early or late, I will certainly pull the wind and clouds and other comrades straight to the Zhanjiang night snack restaurants, go to the mouth full of service a turn.

If your friends are close to Zhanjiang, you can consider buying fresh oysters, because there is a fresh box and ice will generally keep it fresh within 20 hours.

If you are far away, it is advisable to buy oysters, which are made into dried oysters, commonly known as "oysters"." Oyster sauce" in Cantonese is close to "good market", so in the past, Cantonese people often used it to start the New Year with hairy vegetables cooked together, called "Fat Choy Good Market"." Dried oysters are considered to be the best in raw sun-dried form, while cooked sun-dried form is less flavorful and cheaper, generally priced at RMB40~60 per catty.

White Cut Chicken

White cut chicken has smooth skin and meat, and is light and delicious. It is one of the most common Cantonese chicken dishes and belongs to the category of dipped chicken. It is characterized by its simplicity of production, just cooked and not rotten, and keeping the original flavor without adding ingredients. Guangzhou people eat white cut chicken, mostly with ginger, green onion seasoning to accompany the meal, eat a relatively light, so that people can easily accept, but because I can not eat without spicy, so often to the dipping material to add a little chili. Despite the spiciness, the flavor is still good, and you will feel the sweetness in the spiciness, so if you are not afraid of the spiciness, we recommend you to try it.

White cut dog

It is well known that dog meat is a kind of warm food, and it is mostly eaten in both braised and hot pot. But in Leizhou Peninsula of Zhanjiang, there is a new and unique way to eat it, which is white cut dog. The so-called white cut dog, just like white cut chicken, remove the hair and dirt, with boiling water immersion cooked slices to eat. The difference is that the boiling water in which the chicken is dipped has no ingredients added, while the boiling water in which the dog is dipped has sliced ginger and green beans added.

The most important thing about eating white cut dog is the toppings. The toppings are generally categorized into two types: fragrant and spicy. The main ingredient of fragrant is sesame oil. Spicy, on the other hand, is made from sesame oil and mixed with hot sauce and tangerine peel. White cut dog meat itself is tasteless, but when dipped in spices, it tastes fragrant and has a long aftertaste. Since I'm a dog person and a lover of small animals, I wasn't able to taste it for myself, but based on the editor's comments, I think it's pretty good.

Muyeonjiao

Muyeonjiao, which Muzi's tour guide told me locally is called yé, but a colleague later told me it's called muyeonjiao, so I'll leave it up to you to figure out what it's really called. As the name suggests, the wooden leaf folder is the upper and lower two leaves wrapped around a small glutinous rice ball with filling (it is said that the general use of wooden pineapple leaves or banana leaves).

The wooden leaf folder has two kinds of fragrant, sweet, all with glutinous rice flour for the skin, fragrant with peanuts, loach, shrimp, salted radish and so on mixed for filling; sweet with sugar, shredded coconut, sesame seeds, peanuts and so on mixed for filling. Generally white is sweet and yellow is salty. Generally people think the sweet one is delicious, but I think the salty one has a more special flavor!

Wooden Pineapple

While I've been talking about dishes before, I'm now talking about fruits. Wooden pineapple, also known as pineapple honey, scientific name: Artocarpus heterophyllus Lam. English name: Jackfruit. tree pineapple, native to India, introduced into the Chinese cultivation has a history of more than nine hundred years.

Pineapple honey is a tropical mulberry evergreen tree, fruit ripe in June to July, the fruit is huge, the heaviest up to 40 kilograms, known as the king of fruits; fruit in the trunk, cut open the fruit, whiskers separated by a golden orange-sized package of flesh, the package has a large nucleus, boiled flavor with chestnuts, whiskers tasteless, and the flesh is extremely fragrant, sweet as honey.

Previously, pineapple honey and durian have been regarded as the same kind of fruit, and later found that the original appearance is only similar. Durian has an unpleasant odor, while pineapple honey is slightly fragrant. Especially pineapple nectar can be torn with the hands to eat, eating method is also very interesting, so it is particularly recommended!