Dongguan culture has its own unique taste in food culture.

Dongguan people are most happy to immerse themselves in Wanyi cuisine, so Dongguan people always complain about the local food when they go to a place.

Dongguan people often go out to restaurants. The local delicacies have won the hearts of the people, and supplemented by the changing flavors of foreign food, Dongguan people like to taste the world and enjoy themselves in their own land.

In recent years, Dongguan's leading local food companies have stepped up their exploration of food culture. As a result, diners from the Pearl River Delta have begun to have a "fatal temptation" to come to Dongguan for a big meal.

Liping, CEO of Huayuan Porridge City, a well-known figure in Dongguan's catering industry, believes that the essence of Dongguan cuisine lies in its "rich Hakka flavor and light pastoral scenery of the waterside countryside."

Wanyi can be divided into three large areas according to the terrain. The mountainous area represented by Zhangmutou, Qingxi and other towns. This area mainly serves Hakka cuisine and has a salty taste; Wanjiang, Gaobu, Hongmei, Shatian, Humen and other places.

The coastal area represented by the water town is rich in fish and shrimp, and the taste is a mixture of salty and sweet. There is also the Putian area between mountains and rivers, mainly in Chashan, Dalang, Dalingshan, Shipai and other places, where most families raise chickens.

Duck and goose taste mainly sweet.

Dongguan’s local cuisine, or farm food, is actually very “casual”.

This randomness is reflected in the local materials and simple methods.

Cooking method is just a means, how to show the original taste is the fundamental.

A skilled chef in Dongguan said that with these concepts in mind, as long as customers dare to order, he dares to cook; he picks up any dish and immediately figures out how to make it. This is the difference between home cooking and big hotels.

Mountain slices: home-cooked taste made from brewed townships: Zhangmutou, Qingxi, Xiegang and other representative dishes: salted chicken, Hakka stuffed tofu, bozi soup, pickled meat rolls, Zhangmutou stuffed dace. Hakka cuisine is the main food style of mountain slices.

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It is understood that there are about 100,000 Hakka locals in Dongguan, and the number of Hakkas among the foreign population is also quite large. This is why mountainous areas and even Dongguan local cuisine have a strong Hakka style.

In addition to the famous salted chicken, another characteristic of Hakka cuisine is the word "stuffed". Almost all imaginable home-cooked dishes can be "stuffed" with it, such as the ordinary stuffed tofu, stuffed eggplant, and stuffed pepper.

The reporter saw the stuffed beans in a home-cooked restaurant called Wenbao Zone in Wanjiang, Dongguan. They were lively and cute.

Simply anything you can think of can be "brewed".

A professor from the Dongguan Party School believes that it is precisely because the Hakka people migrate to various places, live in mountainous areas, and are very tolerant that they brew a lot of delicacies, and the food they brew can last longer.

Go bad.

Water towns and coastal films: Jinjinledao river seafood towns: Wanjiang, Daobu, Gaojiao, Zhongtang, Hongmei, Shatin, Chang'an, Humen, Mayong, etc. Representative dishes: Wanxiang fish balls, Hongmei raw bone, Zhongtang

Beef brisket fried noodles, Hongmei Shalinzi braised cold melon, Mayong field mouse jerky, Mayong salty braised pork neck, Humen Village stone bowl crab Dongguan is a famous water town, and has produced several swimming champions in history.

The water town has given birth to rich products and therefore unique food.

The food stalls along the coast of Humen Xinwan and the farmhouse restaurants next to the ponds in the water town always attract many diners to come by car. Just looking at the parking lot shows how popular these seafood and river products are.

Dongguan rivers are rich in crickets, and when the river is dry, you can easily catch them.

In the past, Daojiao's salty pork chop was made by grinding the crickets to pieces, adding fried rice grains, canning them, sealing them for half a month, and steaming them with pork. It was a good condiment in winter.

In the old society, when people left their hometowns and went abroad to make a living, they would bring a bottle of salted crickets with them to prevent them from being acclimated to the local environment and make them miss their hometown.

But now, some rivers are polluted, and there are far fewer crickets, which has become a particularly missed delicacy.

Every village in Wanyi has a pond, and pond fish are naturally a delicacy on the stove.

The blackhead fish from Humen and Chang'an is fat and meaty.

Salt-baked mullet is a famous dish in my hometown.

Winter melon and hairy melon with shredded ginger, tempeh, yuba, and braised bighead carp are the specialty dishes of Gaobu, Daojiao, Shijie, and Zhongtang in the water towns.

Dace has many bones, so people remove the bones and use the meat to make balls, which are crispy, fresh and sweet.

Dongjiang is rich in clams. Clam meat cooked with pickles and clam meat cooked with dried taro stems are common household dishes in Gaobu, Hongmei, Daojiao, Wanjiang and other places.

Fish, shrimps and crabs are the specialty along the coast, and they are famous for shrimps and grass worms.

Steamed sesame shrimps and roasted grass worms are still talked about by the old timers.

Putian slices: the sauce tastes better with vegetables Town areas: Chashan, Dalang, Liaobu, Dalingshan, Changping, Shipai and other representative dishes: Stone steak with winter melon boiled big fish, Tangxia Lu goose, Chashan salted vegetables

Because the topography of Putian is between mountains and rivers, the shrimps found in the water are not as good as those in the water towns, and the ones found in the mountains are not as good as those in the mountainous areas, so people here began to work hard on seasonings when cooking.

In the Putian area, there are many people in Tianshao, and the locals are more proficient in cooking, with fewer but more refined dishes.

They use their own beans as tempeh and bean paste as condiments. Whether mixed with fish, meat, shrimp, crab, melon or vegetables, it is very delicious.

There is a proverb in Dongguan: "Black olives, white olives, pine trees and green trees, sweet potatoes, taros and horseshoe hills."

Dalang's fried rice with olive oil sauce is a hometown specialty.

Steamed fish mouth with olive wedges and steamed fish mouth with bean paste are loved by everyone and can lower blood pressure.

Liaobu, Dalang black bean sauce?

Osmanthus fish is a famous hometown dish.