1, Doumen sea bass: sea bass meat tender, tasty, often eat not greasy, high nutritional value, containing more than 26% protein, but also contains a variety of essential amino acids, minerals, vitamins, carbohydrates, is a nutritious aquatic products. Its edible methods are mainly: stew - sea bass and red dates, anti-party, ginger, salt and water together, stewed for 40 minutes to drink, nourishing and strengthening the body, the effect of nourishing the face, the healing of postoperative wounds has a wonderful function. Sea bass tofu yuan Xi soup - wash the sea bass, frying pan for a moment (a little cooking oil). Then put into the water moderate, easy fire boil for 30 minutes, on the pot and then into the tofu yuan Xi. Soup flavor is sweet and fragrant, after eating, aftertaste. Steamed slippery sea bass - first sea bass open side washed or broken pieces, cool dry water in a dish, put raw oil, soy sauce, ginger, cornstarch, salt appropriate, moderate fire, have fresh sweet and smooth enjoyment.
2, Jinwan large sea shrimp: also known as "big bright shrimp", one of the eight treasures of the seafood. Higher medicinal value of shrimp, the treatment of neurasthenia, hand and foot convulsions, scabies and other sores have a certain effect. Dry-fried prawns in order to maintain the freshness of its sea shrimp, the chef just marinate it with salt flower for more than 10 minutes, and then did not add other ingredients, eat according to personal preference point mustard, soy sauce. In fact, prawns can also be baked in tomato sauce or charcoal grilled practice, also fresh and crispy. Dry frying is the most critical grasp of time, in order to fry until the shrimp shells crispy, tender meat for the best.
3, Zhuhai cane civet: also known as cane rat, it has a high medicinal value, sweet and cold, nourishing yin and blood to clear the heat, liver and kidney, is a kind of young and old savory therapeutic delicacies, so there is a "rat top three chickens" reputation. This kind of rat is the specialty of Zhuhai area, and the Sanshui city of WoHuaQiao. Cane civet is mostly produced in the small forest and Doumen Qianmou, Wushan, Pingsha area of the sugar cane area, specializing in sugar cane, as large as 2 pounds, divided into black and yellow hair rats. Whenever the wind starts to blow, it is time to harvest the sugar cane. Cane civet grows particularly fat. Due to its long-term food cane pond, digestion, less, sweet taste, coupled with a long time in the shade, full of food for three days, the meat is particularly sweet and tender, bone soft as crispy. Therefore, the village people more catch, it will be pickled dried rats for waxy flavor, and the local restaurants are used to fry, fire bureau, stew, steam, braised, hit the side of the stove and soup, etc. cooked into a variety of rat dishes. Usually "Wuping Braised Cane Civet", eat the sweet and lubricating, endless flavor.
4, Doumen Ai cake: the production of Ai cake is mainly prepared materials, finishing Ai leaves, and powder, making traps, wrapping cakes and steaming six steps, all traditional handmade, the process is quite complicated. The most tender mugwort leaves can only be picked in March, a few days before the Ching Ming Festival. Mugwort pick back to wash and boil bleaching for two days, and then chopped with a knife, plus sugar together into the pot to cook, and then mixed into the glutinous rice flour and powder and kneaded into a powdered dough, and then wrapped into the pork, ground peanuts, white sesame seeds, white sugar to do the filling, made into cakes, pads on the banana leaf on the drawer steaming for 40 minutes, freshly baked cakes emerald-green crystal, the entrance is soft and sticky and smooth.
5, Royal Golden Ball Lychee: Characteristics and features: easy to flower, flower volume moderate, physiological fruit drop less, low rate of fruit cracking. Fruit ripening in late June, the fruit is medium large, rounded, bright red skin, slightly golden yellow, small nucleus rate of 25% to 80%; excellent quality, tender flesh, rich flavor.
6, on the horizontal yellow sand clams: pot of oil, to burn the most fierce fire, so that clams quickly cooked, because cooking too long will be out of the water, the meat of the fresh is also less. First put the spices in the oil to boil, if you like spicy also put a few chili. Blast for a while and pour the clams, fried it for three minutes, generally enough fire power shells will open, which means that it has been cooked, if the fire is not enough, and then covered with a lid to cook for a while! At this time, the city put some salt, monosodium glutamate, sugar, with your own taste, they eat on the convenience, taste will know enough flavor! Shanghong yellow sand clams full of fat, is unique to Doumen Shanghong town natural food, with garlic, pepper, steamed together, the taste is very fresh. The best time to taste them is from February to March in the lunar calendar.
7, Fanzhou diamond fish: commonly known as pangolin, pangolin, pangolin, pangolin, pangolin, carp order, carp family. The type origin of this species is in China. The body is prolonged with a rounded abdomen, a short head, and a rounded snout. The mouth is inferior, and the anterior part of the upper and lower jaws have keratinized edges, suitable for scraping underwater attachments.
8, golden phoenix good: because it is rich in vitamin A, coupled with the meat flavor delicious, known as "water ginseng". Phoenix eel cooking, both steamed, and braised. Steaming, first disemboweled to remove internal organs, and then remove the head and tail, with a knife cut 2-4 centimeters long connected to a small section, placed in a basin, add spices yellow wine, ginger, green onions, oil and so on. Steam can be eaten. Its flavor is both tender and fresh and fat, very tasty. Braised, it will be cut into small sections of the eel, first deep-fried into golden brown in a frying pan, fished out with another pot into the lard, sugar, soy sauce and other condiments fried into jujube red, and then the fried fish into the section, cooked and put on the bamboo shoots, mushrooms and other ingredients, and then thickened with water starch, drizzled with cooked oil can be loaded into pots to be eaten, the taste of the oil is not greasy, fresh and fat, tender and tasty. Because of the high nutritional value of the eel, the flavor is very good, so become a feast on the top dishes.
9, white vine broken love lotus root: fat, more powder, fluffy without slag famous, in Hong Kong and Macao has a good reputation, and to gift to friends and relatives, all feasts and banquets, not introduced. The practice of "stewed lotus root with hot brisket", "stewed lotus root with chicken".
10, white rattan watercress weaving: it is made of white rattan watercress made of a variety of products with exquisite craftsmanship, not only tough and durable, and the product surface is smooth, glossy. White vine watercress has a triangular grass, round grass two kinds. White vine watercress woven flower mats, mats, straw boxes, straw hats, tough and durable, glossy, delicate and beautiful.