Beef offal pot

Beef offal pot is a popular street snack in Zhanjiang, Guangdong Province. Zhanjiang beef offal pot adopts the traditional manufacturing method, that is, the beef offal is washed repeatedly, pickled, stewed with slow fire until it is nine-cooked, washed again, and then stewed with spices and sauces such as fennel, pepper, star anise, cinnamon, dried tangerine peel, galangal and cardamom until it is cooked. Beef offal soup cooked in this way is thick, fresh and distinctive.

Fried shrimp

Fried shrimp

Fried shrimp cake is a special snack in Zhanjiang, Guangdong Province. The preparation method is as follows: stir the flour and chopped green onion into paste, put it in a flat round iron mold, spread the white shrimp mixed with seasoning on the cake surface, and fry it with a white iron mold. The bottom of fried shrimp cake is yellow, and the cake surface is embedded with white shrimp. Crispy and delicious, it tastes better with some salt and lettuce.

Boiled crab

Boiled crab

Boiled crab is a unique cooking method for people in Zhanjiang, Guangdong Province to eat crabs. It is to wash crabs, cover them in a pot, cook them with slow fire without adding water, and eat them when they smell the fragrance. This cooking method retains the original flavor of crabs and is delicious. Eating crab dipped in sweet vinegar is both bactericidal and delicious, which is the favorite way for Zhanjiang people to eat.

Fried rice noodles with plum sauce

Fried rice noodles with plum sauce

Zhanjiang specialty snack, Mei Lu rotten wok fried powder, is very delicious. Many diners often use "Shengguanghe" to praise the street fried powder in Wulu. This is a very strange scenery: everyone has a basket of rice noodles, a stove and a broken iron pot. Set up stalls in the corner of the market and the street at the end of the market every day. Diners gather around the iron pot, or squat or stand to taste, with relish, leaving fragrance on their teeth and cheeks.

sandworm

sandworm

Worms usually hide in bunkers about 20 cm deep. Insects that need to be dug up for dental caries must be poked with a stick, turned over from the inside out, and cleaned with clean water before eating. It looks like a small ivory hose, and the dried worm is golden yellow.

Worms are cool but not tough, and taste first-class, similar to jellyfish but more varied. Insect recipes are varied, such as boiled, steamed, insect soup, insect melon and vegetable pot, mixed stir-fried insect melon and vegetable, etc. Insects, whether boiled in water, steamed alone, or fried with wax gourd, onion and garlic, are crisp, tender, fresh, sweet, crisp and delicious, and you can never get tired of eating them. Zhanjiang locals prefer to cook porridge with worms.

Ou Gester

Ou Gester

Oysters in Zhanjiang are also famous. Relatively speaking, generally speaking, the big head has less fishy smell. As for which oyster tastes better, it depends on the diners' own tastes. In practice, the most common is burning charcoal, in addition to steaming and boiling. But charcoal burning is the simplest and most popular. The advantage of Zhanjiang's oysters is delicious, but they are not necessarily very big. Bite up tight and elastic meat, sweet and delicious, cheap. The average snack booth is only 1 yuan.

Boiled chicken in sauce

Boiled chicken in sauce

White-cut chicken skin is smooth, light and delicious. It is the most common chicken dish in Cantonese cuisine, which belongs to pickled chicken. It is characterized by simple production, just cooked and not rotten, maintaining the original flavor and not adding ingredients. When people in Guangzhou eat boiled chicken, most of them are accompanied by ginger, onion and other seasonings, which are relatively light and easy to accept. But because I can't eat without spicy food, I often add a little pepper to the sauce. Although spicy, it tastes good, and you will think spicy is sweet. Friends who are not afraid of spicy food suggest a try.

Muyejia

Muyejia

Muye clip is a small dumpling wrapped with two leaves (it is said that pineapple leaves or banana leaves are usually used).

There are two kinds of konoha leaves, fragrant and sweet, which are made of glutinous rice flour. The fragrant ones are mixed with peanuts, loach, fish, shrimp and salted radish. Sweet people use sugar, shredded coconut, sesame seeds, peanuts and other mixed stuffing. Generally, white is sweet and yellow is salty. Most people think it is sweet and delicious, but I think the salty taste is more special!

jackfruit

jackfruit

I used to talk about vegetables, but now I'm talking about fruits. Pineapple is also known as jackfruit, and its scientific name is jackfruit. English name: jackfruit. Pineapple is native to India and has been cultivated in China for more than 900 years.

Jackfruit is an evergreen tree of tropical Moraceae. Its fruit ripens in June and July, and it is huge and weighs 40 kilograms, so it is called the king of fruit. The fruit bears on the trunk. When the fruit is cut, the whiskers are divided into golden orange-sized pulp packets. There is a big core in the bag, which tastes like chestnuts when cooked. Must be tasteless, the flesh is extremely fragrant and sweet as honey.

Previously, jackfruit and durian were always regarded as the same fruit, but later it was found that they were only similar in appearance. Durian smells bad, and jackfruit is slightly fragrant. In particular, jackfruit can be eaten by hand, and the eating method is also very interesting, especially recommended!