1. Sweet-scented osmanthus glutinous rice lotus root: Fill glutinous rice in the fat and clean big lotus root channel, cook and cut into pieces, and sprinkle with a layer of sugar and sweet-scented osmanthus. Coupled with a bowl of sweet and thick glutinous rice porridge, it has a unique flavor.
2. "Steamed crab with raw juice" is a famous dish in Zhuhai. Crabs in spring and autumn are the most beautiful time, and crab roe fills the whole crab shell. The main feature of "steamed crab with original juice" is to highlight the original flavor of the crab, which can keep the color, fragrance and taste of the crab to the maximum extent. Open the orange-yellow coat of the heavy-shelled crab, eat the tough brown underwear, and the golden cream on the back of the crab will be displayed in front of you. Carefully peel off the cream, pour vinegar on it, put it in your mouth, and taste it carefully. It is absolutely delicious!
3. Baked white pigeon fish with black soy sauce is a famous dish in Zhuhai. Because pigeon fish grows in rivers, beaches and wetlands at the junction of salt and fresh water, and its peculiar habits, tender and delicate meat without coarse crushing, moderate toughness without stubble and wild taste without fishy smell, natural seafood is full of flavor, which is the nobility of seafood aristocrats. The famous chef of Yili Restaurant took it as the main ingredient, and cooked it with compound soy sauce and ingredients pot. The famous dish of Zhuhai, "White Dove Fish with Soy Sauce", was rich in nutrition and delicious.
4. In Zhuhai, among the "four great delicacies", Hengqin oyster ranks first, and it is famous for its characteristics of "one big, two fat, three white, four tender and five crisp".
Hengqin oyster originated in hengqin island, and the residents on the island have a long history of eating oysters. The long-term contact with oysters has made them have a deeper understanding of oysters than "outsiders", and there are many restaurants and restaurants on the island that are good at cooking oysters, each with its own specialty and oyster dishes.
The characteristic of eating oysters in Hengqin is that tourists can salvage the fresh fat oysters hanging in the sea by themselves in the pollution-free Hengqin oyster farm, and then the staff will pry the oysters on the spot and immediately hand over the fresh fat oysters to the chef for cooking. This method of eating oysters by fishing, prying and cooking is really delicious.
5. Authentic Cantonese cuisine, mainly seafood, has become the main feature of Chinese cuisine in Zhuhai, and people who come to Zhuhai are full of admiration for it. Zhuhai is rich in seafood, so it has the advantage of good quality and low price. The dishes are wide in raw materials, colorful, new in style and full of southern flavor. It has the characteristics of five flavors: fragrant, loose, fat, thick and soft, and six flavors of sour, sweet, bitter, salty, spicy and fresh. It is fried, fried, stewed, stewed, etc. when cooking, forming a cool, light, fresh and crisp taste and a distinctive feature of clear color. Well-known ones are "the King of Pigeons in Zhuhai", "Roasted Suckling Pig", "Peacock Abalone" and "Stacked Stone Oysters in Yinkeng". There are delicious seafood cooked with sea urchins, military hats, dog claw snails and other seafood, attracting tourists from all over the world to taste it. There are also selected native products-insects, which are fried, fried, steamed and boiled to make food with unique flavor.
6. Steamed mandarin fish is a famous specialty in Zhuhai, and its meat is crisp and refreshing. Clean mandarin fish, blanch it with boiling water, wash it and make it into willow flower knives on both sides. Put ham slices, bamboo shoots, mushroom slices and shrimps alternately from the knife edge, then put some onion slices, ginger slices, diced pork chop and cooking wine on the fish, steam it with strong fire for 15 minutes, take it out and remove the onion slices and ginger slices, and pour sesame oil on it to serve.
7. The burnt grass insect is a famous Cantonese dish, which is soft, fragrant and nutritious, and is a favorite delicacy of many Cantonese people. The entomological name is "Nereis verrucosa", which is produced in the Pearl River Delta. It lives in the topsoil of rice fields at the junction of salt and fresh water and feeds on rotten roots. Its shape is like a centipede, but its feet are more than those of a centipede. What's more interesting is that it can change various bright colors alternately at any time, but it will be egg-yellow after cooking. Although it is small, it is rich in protein. It tastes delicious, tender and delicious. It also has the effects of nourishing yin, strengthening the spleen, warming the body and removing dampness.