if you want to eat delicious food in dongguan, you should first know what delicious food there is, and then go to the local scenic spots with good evaluation to taste delicious food. Let's take a look at the delicious food in Dongguan and Bian Xiao. Don't miss them.

Goose meat

Almost every Cantonese knows his love for geese. Local people can eat 71 million geese a year. The most popular must be roast goose. Multi-flavor spices are poured into the abdominal cavity of geese to taste. After peeling, watering and other processes, it is sent to the oven. The skin is crispy and the inside is juicy. It smells endless.

Roasted goose is so popular, but Dongguan people have their own obsession with it. Plum sauce brings sweet, sour and delicious flavor to goose. As a dipping sauce for roast goose, Dongguan people use it as a raw material for cooking goose meat.

the cooked whole goose cools quickly. After two days of boiling in ice and fire, the white chopped goose is smooth, light and elegant, which is most suitable for summer heat.

The history of Dongguan can be traced back to Dalingshan area in the Neolithic Age, so it naturally has a unique view on roast goose. The hot and humid climate and dense river network provide a suitable living environment for geese.

With a large number of virgin forests, Dalingshan seems to be in no hurry to catch up with the torrent of rapid modernization. But maybe that's it. The culture here blends the past into the present. Even roast goose doesn't have to rely on iron and electricity.

With the blessing of the bell-shaped goose house made of local mud and litchi wood, the skin of Dalingshan roast goose is oily and the meat is tender and juicy. The sauce is salty and slightly sweet, and the goose is soaked again from the outside to the inside. This is the taste of the mountainous area in Dongguan.

bananas

bananas are generally considered as ready-to-eat fruits. However, in Dongguan, the golden fruit in front of everyone shines in the food world.

Bananas that are still in the bud stage are called banana buds. Crisp as bamboo shoots, sticky with okra. Blanch to remove bitterness. In the burnt flavor of pork omelet, banana buds are like beating notes, which further enriches the taste level and taste.

you can't eat the bananas you just picked. But it has been strongly sought after by chef Ma Yong. Green bananas are sugar-free when eaten raw, and the texture becomes soft after cooking, and the taste is very similar to taro. After sucking the juice of fresh ingredients, it is mellow and soft.

In China, the story of bananas began in the Han Dynasty, and its cultivation began in the south. Banana cultivation in Mayong can be traced back to more than 811 years ago. After a week's waiting, the green banana is fully mature. The sugar is extremely high. The flesh is delicate and soft.

what people often overlook is that the history of Ma Yong also began in the Song Dynasty more than 811 years ago. Bananas bear witness to the existence of this land for nearly a thousand years. Being in the dense banana forest is like stepping into the village culture of the Song Dynasty that you have just visited and dreamed of.

soybeans

China people's love for soybeans seems to be at its peak. Sweet and salty, each liquid and solid has its own taste. In Dongguan, John Wan has the deepest knowledge of soybeans. As early as 2114, the yuba in John Wan became the intangible cultural heritage of Dongguan.

In the middle of the night, soybeans are peeled and ground into soybean milk, which is cooked slowly at low temperature and the surface begins to coagulate. The whole piece is stirred up, the rotten skin is separated, the oil is smooth and transparent, and the thickness is as thin as paper; After careful cutting, folding and compression, the product is called yuba. However, in John Wan, hand-made yuba has a strong sense of layering and a smoother taste.

In Dongguan in summer, the sun shines directly, and the temperature rises by more than ten degrees after sunrise. At 31 degrees Celsius, yuba can be dehydrated and shaped in two to three days.

yuba is sweet and salty. Boiled with eggs and red dates, it is soft and sweet yuba syrup.

bighead carp, which has been growing for more than two years, should be oiled first, boiled into white soup, and then added with yuba. When fish meet different amino acids in beans, the freshness doubles.

but the biggest significance must be the original soup of bean curd. The newly formed bean curd is put in a bowl with soybean milk. The bean flavor is rich, and the taste is sticky, smooth and slightly gelatinous, which is an extra surprise of the traditional production technology.

John Wan, which started in the Ming Dynasty, was named after the river network here. For a long time

Humen, located at the intersection of fresh water and seawater in the Pearl River Delta, has a unique natural environment. This environment has also brewed high concentrations of free amino acids in local aquatic organisms, which are delicious substances.

there are many aquatic products here. But it must be the blue crab here.

The young crabs in spring are young female blue crabs, which are semi-liquid paste, elegant and sweet. Add simple ingredients and bake in a sealed pottery jar, which is tender, smooth and delicious.

The cream crab in summer is adult female blue crab, which is orange, dense and compact, with strong and restrained flavor.

Besides cream crabs, more advanced delicacies are brewed in summer. Crab yellow crab oil is the butter of the crab. After the ice water is steamed, it is like a dreamy golden grease, which blends with crab meat and presents a dense granular feeling. Its umami flavor is more than ten times that of ordinary cream crab, with a long aftertaste and a pine nut-like oily fragrance.

crabs with hard shells seem to reflect the history of Humen. In June 1839, in order to defend the dignity of the Chinese nation, Lin Zexu destroyed more than two million kilograms of opium in Humen. June 26th, the day after cigarette sales ended, also became the International Anti-Drug Day. Hard crabs have nurtured and moistened the taste buds of Dongguan people for a long time, and as a backing, Humen once guarded the lifeblood of China.