Abstract: The dietary styles in Dongguan can be roughly divided into water villages in the west and mountain areas in the east. The water town is criss-crossed with rivers and abundant aquatic products, so the diet is also characterized by fish and shrimp, such as Hong Mei taro and silk clams, boiled fish with stone rafts, and fish balls with sand. 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 has a salty taste, such as Tangxia Lu goose and Zhangmutou Hakka salted chicken. Let's learn more about the characteristics of Dongguan's food culture with this article! Dongguan cuisine belongs to Guangzhou cuisine in Cantonese cuisine, and it is a Han food culture with strong local characteristics in Guangdong. It is divided into hilly, Putian, water town and coastal cuisines, and each has its own representative food, such as fried rice with Da Lang olive sauce in Putian, fish and abalone in nave in water town, crab yellow porridge in Daning, Humen in coastal area, Hakka salted chicken in Zhangmutou in mountainous area, litchi, banana in Ma Yong, rice flour in Houjie, sausage in Houjie and so on. The famous food streets in Dongguan are: Garden New Village Food Street, Nancheng Chinese Food Street, Humen Xinwan Food Street, Chang 'an Xinmin Food Street, Shipai Food Street and so on.
Dietary characteristics
Dongguan cuisine is mainly salty and sweet, but in such hot weather, light Dongguan cuisine is on the summer table and becomes people's favorite. Ordinary Dongguan cuisine can be found in the streets and alleys, and it is welcomed by the public for its simple appearance and salty and tasty taste. Middle-to-high-grade Dongguan cuisine attracts people's attention for its delicacy, exquisite, special, light and delicious taste.
Dongguan cuisine belongs to Lingnan cuisine, which has strong local characteristics, including Shanxiang cuisine and Shuixiang cuisine, each with its own representative dishes, such as Da Lang fried rice with olive sauce, Qingxi Maogen soybean pit snail soup, etc. Shuixiang cuisine includes keel soup with lotus root in Shatian, braised clam meat with taro in Hong Mei, roasted eel in Humen honey sauce, Zhangmutou Hakka salted chicken in Shanxiang flavor, etc.
Dongguan is close to the river and faces the sea. It is rich in aquatic products, and seafood is also one of its characteristics. Besides the famous cream crab, heavy shell crab, seta shrimp, grouper and so on, it is also famous for producing metapenaeus ensis. The most famous place to eat seafood is Xinwan Town, Humen. More than a dozen food stalls are lined up by the sea, and listening to Taopin seafood is wonderful.
The most famous flavor snacks in Dongguan are "Sanhe Banquet" and Houjie Roasted Goose. "Sanhe" refers to insects, sparrows (which are now forbidden to prey) and carps. It is rich in nutrition and has excellent taste. Daoshui Town is a good place to taste insects and carps. Roasted 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 delicious food. Other flavor snacks include Houjie sausage and Dongguan rice noodles, steamed dumplings and meatball porridge, maltose and sugar pomelo peel from Shilong, lotus root from Shatian, hibiscus meat and taro sticks from Shijie, Xiansha fish balls from Gaoxian and Aconitum fish from Chang 'an.
In addition, Dongguan has gathered various delicacies from the north and south of the Yangtze River, such as Hunan Restaurant in Yonghuating, Coral Road (Taiwan Province Street) in Houjie, Northeast Cuisine in Dongcheng South Road, and vegetarian chain in Nancheng District.
Classification of diet dishes
Wanyi can be divided into three large areas according to the terrain. The coastal areas of water towns, such as John Wan, Gao _, Hong Mei, Shatian and Humen, are rich in fish and shrimp, and their tastes are mixed with salt and sweet. There is also a piece of Putian between mountains and rivers, mainly in Chashan, Da Lang, Dalingshan, Shipai and other places. 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.
Mountain slice: brewed home-cooked taste
Town: Zhangmutou, Qingxi, Xiegang, etc.
Representative dishes: salted chicken, Hakka-brewed tofu, pot soup, plum meatloaf and Zhangmutou-brewed shad
Hakka cuisine is the main food style of mountain slice. It is understood that there are more than 111,111 Hakkas in Dongguan, and the number of Hakkas in the foreign population is also quite large, which is why mountain films and even local dishes in Dongguan have a strong Hakka style.
In addition to the famous salted chicken, Hakka cuisine also features the word "stuffed", which can be used to "brew" almost any home-cooked dish you want, such as tofu, eggplant and pepper. The reporter saw the stuffed beans in a home-cooked dish called Food and Clothing Zone in John Wan, Dongguan, which was lively and lovely. It is simply that anything you can think of can be used to "brew". 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 things so "brewed" can not deteriorate for a long time.
Coastal area of water town: seafood produced in John Wan, Daoxian, Gaoxian, nave, Hong Mei, Shatian, Chang 'an, Humen, Mayong and other representative dishes: Guanxiang fish balls, Hongmeisheng bone-rolling, nave beef brisket fried noodles, Hongmeisha linzai _ cold melon, Mayong vole jerky, etc. The water town breeds rich products, which also brings unique food. The food stalls along the coast of Humen Xinwan and the farmhouse restaurants next to the water towns and reservoirs always attract many diners to drive. Just look at the parking situation to know the popularity of these seafood and river products.
the river in dongguan is rich in cockroaches. When the river is dry, you can catch it easily. In the past, the salty grilled clams were ground clams, fried 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 left your hometown to make a living abroad, you must bring a bottle of salty clams to prevent you from "acclimatizing" in other places, so that you can feel homesick. Only now, some rivers are polluted, and there are fewer cockroaches, which has become a delicious food that people miss.
where there is a village in Wanyi, there must be a pond, and pond fish is naturally a delicacy 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 hometown in Gao, Dao, Shijie and nave. The shad is bony, and people remove the bones and make pills with meat, which is crispy and sweet.
The Dongjiang River is rich in clams, which are boiled with pickles and dried with taro stalks. They are common family dishes in Gaobu, Hong Mei, Daoxian and John Wan.
Fish, shrimps and crabs are the specialties along the coast, and they are famous for their shrimps and insects. Steamed prawns and roasted worms in bowls are still talked about by the old-timers today.
Putian slices: sauces and dishes taste better
Towns: Chashan, Da Lang, Liaobu, Dalingshan, Changping, Shipai, etc.
Representative dishes: Shipai boiled fish with white gourd, Tangxia Lu goose and Chashan salted shrimp
Because the terrain of Putian slices is between mountains and rivers, there are some in the water, but there are some in the mountains. There are fewer fields and more people in Putian area, and the locals are more proficient in cooking, and the dishes are few and refined.
They use their own beans as lobster sauce and soy sauce as seasoning. No matter they are mixed with fish, shrimps, crabs, melons and vegetables, they are very delicious. There is a saying in Dongguan: "Black olive, white olive, pine and cypress, sweet potato and taro, horseshoe hill". Da Lang uses fried rice with olive sauce as its hometown specialty. Steamed fish mouth with olive horn and steamed fish mouth with bean sauce are more popular and can lower blood pressure. Liaobu, Da Lang Douchi? Osmanthus fragrans is a famous hometown dish. As opposed to steamed chicken with sausage as the "romantic emperor", steamed chicken with lobster sauce is called "romantic queen" by the people.
Food history and culture
There are many delicious foods in "Land of Fish and Rice"
In addition to historical elements, geography has also played a vital role in the formation of Dongguan food. Dongguan used to be a county dominated by agriculture and a famous "land of fish and rice", and 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 food in Dongguan-snacks and stir-fry.
Snacks mainly refer to cakes in Dongguan diet. Dongguan snacks have a long history, with more than 211 varieties, which are very rich. Dongguan snacks are mainly made by farmers themselves, and almost every household will 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 then making it, and some are made directly from rice, and grinding is a job that children are willing to do. Because of the lack of water, the snacks can be kept for one winter until the next year's Qingming Festival, so that they can be eaten in winter. Moreover, on holidays, snacks are also good hospitality foods, such as Pueraria lobata, plum bean cake, oil angle, sugar rings and so on, which are very popular.
Small fry refers to the dishes in Dongguan's 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 features. Because Dongguan used to be dominated by agriculture, 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 meat accounts for a large proportion, such as Baisha oil duck, Humen cream crab, Xiansha fish balls, Dao _ meatballs, boiled fish with stone chops, Houjie sausage, Tangxia Lu goose, baked Mei Sheng bone rolling and so on, 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 dishes in Dongguan pay more attention to work, and the steps are not very complicated, but they taste great.
Local cuisine plays the leading role
Although Dongguan is a small place, its topography and culture are diverse, so its diet is also very diverse. 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 village in the west and the mountain area in the east. And in each piece, different towns have different characteristics.
Because of its criss-crossing ditches and abundant aquatic products, Shuixiang is a veritable land of fish and rice, so its diet is also characterized by fish and shrimp, such as Hong Mei taro, dried clam meat, boiled fish with stone chops, and roasted eel with humen honey sauce. However, the styles of the towns in the water town are different. There is a big difference in diet between the areas dominated by fresh water such as Dao _ and Hong Mei and the areas near the sea such as Baisha and Humen. For example, the cream crabs and prawns in Humen are not found in other places.
Shanxiang District is located in a mountainous area, and its delicacies are mainly 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 its taste is salty. For example, Hakka braised pork, Fenggang Hakka dog meat, Qingxi New Year goose and other dishes are all representative dishes of mountain films.
Famous food in Dongguan
Ten famous dishes in Dongguan: Tangxia Lu Goose, Xiansha Fish Ball, Dongguan Chang 'an Potted Vegetable, Baisha Oil Duck, Daozhen Sanhe Banquet, Litchi Chai Roasted Chicken, Zhangmutou Hakka Salted Chicken, Humen Baked Eel with Honey Juice, Shilong Qixiang Chicken and Dongguan Mud Duck.
Top ten snacks in Dongguan: Houjie Roasted Goose Flour, Dao _ Meatball Porridge, Dao _ Zhensanhe Banquet, nave Cha _ Fish Bag, Plum Bean Cake, Tangbushuai, Dongguan Rice Noodle, Shrimp Lotus Leaf Rice and Shilong Maltose.
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