Maoming is located in western Guangdong, with mountains on its back and the sea on its back. The delicacies of mountains and seas complement each other. It has a rich food culture and a long history. It mainly focuses on Cantonese cuisine, mixed with local cooking methods. It is especially famous for its rigorous and authentic selection of ingredients and its high quality and authenticity. , the taste is mainly light and fresh.

Xinyi Huaixiang Chicken is known as one of the three famous chickens in Guangdong. The most famous flavor chickens are Gaozhou salt-baked chicken, Huazhou sesame oil chicken, steamed chicken, and Xinyi Beggar Chicken. ; The winter food dog meat stew is fragrant and nutritious, rich in seafood raw materials, and cooked with different characteristics; the glutinous rice dumplings are unique, including soup dumplings, vegetable dumplings, potato dumplings, longevity peach dumplings, water dumplings, sugar heart dumplings, Sugar Banzhi, Hammer Tart Zhi, Gray Water Brown Zhi, mugwort Zhen, glutinous rice glutinous rice cake, eel stick, piece of rice cake, pounded glutinous rice cake, etc. The glutinous consistency is integrated with the aroma of various fillings, and the fragrance remains on the cheeks and teeth; Maoming porridge is famous for its "clear water hard rice", which is different from the "water rice Tonghe" of Guangzhou porridge, retaining the sweet aroma of the original rice. , the rice soup may be thick or clear, all unique. Thousand-layer cake, firewood powder, dustpan cooking and other original foods are famous far and wide. A series of banquets such as seafood banquet, fruit banquet, and Lady Xian banquet are constantly being developed, enriched, and developed.

Overview of Maoming cuisine

Water-steamed chicken

Water-steamed chicken is a famous dish in Maoming. Huazhou people were proud of the onions in the early days. Oiled chicken and plain-cut chicken have lost a certain charm under the impact of salt-baked chicken. So the restaurant operators remembered that there is a local folk method of steaming chicken in water. The preparation is actually very simple. After hollowing out the internal organs of the chicken, stuffing them with mushrooms, shrimps, etc., the whole chicken is put on a plate, and then it is put into a certain amount of food. In a pot of boiling water, use fire to slowly steam, and use the boiling water steam to steam the chicken until it is cooked. This kind of chicken is both smooth and delicious, and has a gentle temperament, which will whet the appetite of people who are afraid of fried food.

Gaozhou Salt-Baked Chicken

Salt-baked chicken has become a special delicacy. It originated from a driver's restaurant on the side of a suburban road in Gaozhou City. This road called Shiziling has many long-distance drivers traveling from north to south every day, and most of them get off the bus there to eat. In order to attract customers, restaurants put great effort into their food. Among them was a young man named "Prince" who was quick-witted. He found that most of the drivers who passed by had fast food requirements, simple meals but full stomachs, and would choose dishes that could maintain energy and have nutritional value. So he came up with the idea of ??salt-baked chicken, which is easy to eat and strengthens muscles and kidneys. The chicken is used as the main dish, and the chicken mixed with chicken blood can also be used as a side dish. It is also served with some light green vegetables and pickles, and a bowl of chicken oil. The rice was served, and a meal that was fragrant and gave the driver a sense of family warmth that he had not seen for a long time was served. After this dish was launched, it was very popular among the drivers. As a result, "Prince Salt Baked Chicken" became a famous signature dish, with many people from dozens of kilometers away visiting here.

Later, "Yisheng Salt Baked Chicken", "Emperor Salt Baked Chicken", and "Prince Salt Baked Chicken" gradually appeared. Among them, "Yisheng" carried it forward and opened a branch in Maoming. Counties and cities have triggered a craze for eating salt-baked chicken in Maoming.

Huazhou sesame oil chicken

Guangdong Huazhou sesame oil chicken is a branch of Guangdong white-cut chicken in Cantonese cuisine. It has a long-standing reputation. The chicken skin is crispy and the meat is tender. It is fragrant and smooth in the mouth. It is not greasy, and is paired with a special sesame oil made from a secret recipe. The fragrance lingers in your teeth and will never be forgotten. From this, the name spreads for thousands of miles.

The production of Huazhou sesame oil chicken is very particular about raw materials and production processes. First of all, the chicken must be free-range capons raised in selected rural mountains. Because they grew up free-range and eating wild food in the mountains, the meat tastes very good. good. Then there is the rigorous production process. Huazhou sesame oil chicken has two methods: steaming over water and pouring in hot soup. The steaming method has a smooth and elastic texture, rich flavor and original flavor; the hot water pouring method has a smooth texture. And the tender fragrance exudes a refreshing fragrance. Water steaming/hot water pouring is very technical. If the time/heat is not enough or too high, the taste and texture of the chicken will be greatly compromised. In addition, the biggest feature of Huazhou sesame oil chicken is the sesame oil prepared with a secret recipe, which is fragrant but not dry, and has a long-lasting fragrance.

Shui Dong Bai Chopped Chicken

Dianbai is a famous food town in southern China. For a long time, "Eating in Dianbai" has become a popular saying in western Guangdong, and one of its brand dishes is "Shui Dong Bai Chicken". Its history can be traced back to when Shuidongwei was first built in the Ming Dynasty 600 years ago. Since then, "Shuidong Bai Zhan Chicken" and "Shuidong Seafood" have become equally famous, becoming two daily attributes of Dianbai and nearby places. After the Qing Dynasty, "Shui Dong Bai Zhan Chicken" gradually entered the menu of thousands of households and became an indispensable first-choice dish during festivals, festive banquets, friend gatherings, and street food stalls.

Huazhou Blanched Chicken

When it comes to Huazhou Blanched Chicken, many people in western Guangdong and even Guangdong Province are full of praise.

The reason why Huazhou white-cut chicken is famous far and wide does have its unique features: first of all, it is the excellent selection of ingredients. You must choose pure local chicken, preferably about 1.5 kilograms. Secondly, when cooking chicken, after the water boils, it must be cooked slowly and stirred constantly. It is better to cook it until it is eighty-done. It is not good to be too raw or overcooked. It must be just right. Again, frying oil is the most important part. It is said that when frying, they are all fried in a clay pot. In addition to using pure peanut oil, the main ingredients include star anise, angelica root, sand ginger, garlic, onion and so on. The oil produced by the chef of the restaurant is yellow, clear and fragrant, making you mouth-watering. Therefore, many people at home also use the above ingredients for frying, but the taste is not as good as that in restaurants. This is of course a matter of technique.

If you ask the chefs at the restaurant for advice, they will not easily teach it because it is also a "trade secret."

Dianbai white-cut dog

Dianbai people love to eat dog meat, but their eating method is very special. They like to eat it white-cut, and they eat it all year round. The method of making white-cut dog is as follows: select tender dogs, remove the hair and internal organs, cook them in strips in a large pot, scoop them up, and cut them into pieces as needed.

The white-cut dog must be seasoned with minced garlic and chili sauce. In the streets and alleys of Shuidong, Magang, Chencun, Wangfu and other towns, when night falls, fragrant cooked dogs stand on the stalls, and people can be seen squatting in small groups in small groups. At the round table, a plate of white-cut dog is served, along with a few taels of local rice wine or powerful wine, and they are sipped slowly and carefully while chatting. This scene surprises many outsiders. Dog meat is cut into pieces and eaten. It seems primitive, but it maintains its original flavor and is very distinctive. Therefore, it is loved by more and more people. Many outsiders are willing to try its unique flavor when they come to Dianbai. The price of white-cut dog in the market is 25-40 yuan per kilogram.

Dianbai boiled flower crabs

Dianbai people eat flower crabs, and the special way of eating them is to cook them. The method is to wash the flower crabs, put them whole in the pot and cover them without adding water, cook them over slow fire until you smell the fragrance and eat them. Such crab retains its own flavor, making it especially delicious. Flower-eating crabs are indispensable with sweet vinegar as a flavoring, because there is a parasitic fungus in the crab that will die when exposed to vinegar. The price of flower crabs in urban areas is generally 10 to 30 yuan per kilogram. It is cheapest in summer and autumn every year. If there is a big tide, you can hear the sound of flower crabs being sold in the market. Boiled flower crabs are sold in every restaurant.

Cooked dog meat

Claypot dog meat is popular in Maoming in autumn and winter. It has rich and delicious aroma and high nutritional value. The method is to fry the dog skin. When the customer comes, add slices of dog skin, stir-fry until fragrant, put it in a clay pot, add angelica, tangerine peel, grass fruit, star anise, wolfberry and other precious Chinese medicinal materials, boil it and eat . Served with sesame paste, hot sauce, fermented bean curd, sugar, oil, MSG and other seasonings, as well as ginger, green vegetables, etc., guests can cook it themselves and eat it while cooking. This way of eating does not take away the aroma, especially in the cold winter, it is more fragrant and fragrant. The more you eat, the more delicious and warm you are. The price of dog meat per kilogram is about 70-80 yuan.

Xinyi White-cut Chicken with Scallion Oil

White-cut Chicken with Scallion Oil is the least elaborate but most elegant way to eat chicken, but it has enough reasons to become Xinyi The city’s culinary pride. Don’t bother to point out that the preparation is traditional plain-cut chicken. But the chicken texture took a lot of effort. Xinyi City vigorously promotes three-high agriculture, among which mountain chicken farming was developed under the guidance of the government. The locals set up chicken farms on the mountains and let the chickens eat sand, gravel and insects on the mountains. There is no need to feed feed containing accelerants and the like. Because the chickens have yellow feet, yellow chickens and yellow beaks, Therefore, it is known as "Three Yellow Chicken". Its meat is delicious and less fat, so it does not require any ingredients or preparation methods at all, and it can stand out among other "chickens" with its quality.

Pig Red

Pig Red is the blood released when pigs are killed. When killing a pig, first use a clean basin to catch the pig blood, then immediately add salt and water and stir continuously for a few minutes. Let it sit for two minutes and it will become pig blood. There are many ways to eat pig red, including boiling, (heating), stir-frying, etc. Usually, you need to cook a lot. When cooking pork belly, you need to pay attention to the method so that it is tender and delicious. You need to make the soup first. When the soup is about to boil, slowly add the pig pork that has been inserted (or thoroughly) into cubes. , bring to a boil over medium heat, add chopped green onions or leeks, add peanut oil after a few minutes and serve in a bowl. It would be so tempting if served with chili sauce. But be careful, it's very hot and it won't be good if you burn your tongue. Nowadays, everyone likes to eat ready-made. You can buy it on the street. You can get a bowl of it for only 5 cents, and it has a unique flavor. The benefits of eating pig red: it can remove dust traces in the human body and supplement iron.

Genzi Beef Brisket Noodles

It would be a pity if you have not tasted Genzi Beef Brisket Noodles after swimming through Genzi Guan Li Pavilion, tasting Genzi lychees, and climbing Genzi Fushan Ridge.

Genzi beef brisket noodles refers to the beef brisket noodles made by Zhu Yaliu. Zhu Yaliu, a native of Genzi Gongdong, has been making beef brisket noodles for more than 30 years. Many people don’t know his name and just call him “Beef Brisket Liu”. It is said that his father and grandfather have also been making beef brisket noodles all their lives. This has been passed down for three generations, making it a family of beef brisket noodles.

Shuidong mustard

The characteristics of Shuidong mustard: crisp and delicious, tender and residue-free, fresh and sweet, pure green and pollution-free, naturally grown and irrigated by well water. Mustard greens have high construction value. Mustard greens, also called pickles, are the tender stems and leaves of the mustard plant of the Shi'an flower family. They are pungent and warm in nature and belong to the lung, spleen, and stomach meridians. It has the functions of diuresis and diarrhea, dispelling wind and blood, reducing swelling and relieving pain. It is mainly used to treat conditions such as difficulty in urination, diarrhea, dysentery, hemoptysis, gum swelling and pain, hoarseness due to pain, hemorrhoid swelling and pain, itching of paint sores, bruises, joint pain and other diseases. It is a commonly used herbal medicine among the people. The vitamin C content of mustard greens is more than twice that of Chinese cabbage, and the calcium content is the highest among vegetables, with 1134 mg of calcium per 100 grams. In Taiwan, this dish is known as "longevity dish" because it can clear away heat and detoxify, which is good for the body. Shepherd's purse has strong cold tolerance.

Shuidong Beef Brisket

When it comes to beef brisket, the first thing that Guangzhou people think of is the traditional "Japanese beef offal", which is a mixture of Sichuan peppercorns, star anise and a variety of spices, giving it an attractive flavor. But it was dry and irritating, and it also covered up the flavor of the beef brisket itself.

The "Shuidong Beef Brisket" exists in an opposite attitude. The beef brisket cooked in clear soup has its original color and flavor, which is light but addictive.

Shuidong duck porridge

Shuidong duck porridge is a special signature dish of Maoming. Not to mention Maoming celebrities and Dianbai people, even guests from Guangzhou and Shenzhen have eaten duck in Shuidong. After eating the porridge, I was also very impressed. Authentic Shuidong duck porridge restaurants operate very simple varieties, often only providing porridge, duck and cold vegetables, but their business continues to flourish.

Golden Soup Wings

Golden Soup Wings is a famous dish of Maoming Zhongying Hotel. Golden soup fin is a green health food that combines Chinese and Western food. It embodies the characteristics of Western food soup and has a fragrant taste. It not only has the function of nourishing yin and nourishing the skin, but also has a good therapeutic effect on diabetes. It is understood that "Golden Soup Wings" is a unique specialty in our city's catering industry. Even in Guangzhou and Hong Kong, there are only a few restaurants and restaurants that offer Golden Soup Wings, and only a few high-end hotels. have. According to Mr. Wu Xuguang, the hotel's executive chef, this is the hotel's latest promotion, which he personally manages. Each cup of soup contains 1.2 taels of fin needles and supplements to treat diabetes. It is made through strict and complicated procedures. Bringing high-star enjoyment to gourmets with new flavors and trends. It is reported that the hotel has launched this "signature soup" in June. Because of its efficacy, unique taste, uniqueness, and taste, it is very popular among gourmets who are looking for special delicacies and have bulging wallets. There are four or five soups every day. Ten enjoyers.

He Maogong Assorted Vegetables

He Maogong Assorted Vegetables are made from raw and cooked papaya slices, red and white radish grated, sour carambola cut into pieces, and then soaked with a little salt for half an hour. Rinse with boiling water, mix well and place in a large basin. When eating, add some parsley, sesame seeds, peanut powder, sugar, sesame oil, sweet and sour vinegar, chili salt, etc. It is not only bright in color, but also crispy and delicious, with both sweet, sour and spicy flavors.

Xinyi Tucai Cai

Tucai is a traditional local side dish. What the locals commonly call "grabbing vegetables" is actually what everyone calls sauerkraut.

Green vegetables, cabbage, and green beans are generally used to make grates. Beans must be accompanied by some carob leaves, so that the pickled grates are delicious. This grated vegetable is sour and fragrant. As a side dish, although it is not nutritious, it has a sour fragrance, but it is delicious and appetizing. It has a unique flavor.

Overview of Maoming Snacks

Chai Qian Noodles

Xinyi Xijiang Hot Spring is located in Shuishuiwo Village (also known as Hot Spring Village) in Beijie Town. scenic spots. A kind of delicacy is produced in this scenic area-Chai Gun Noodles. It is a rice product and a delicious snack. It is named after its large middle and pointed ends that resemble a firewood gun (a firewood gun is a bamboo stick used by Xinyi people to pick firewood). Compared with other rice noodles, Chai Qiang Noodles have its unique flavor: thin, tough, tender texture, shiny, uniform thickness, delicious fragrance, and aftertaste after eating.

East Coast Bean Cake Corner

The soybeans in the countryside of Gaozhou are small in size but have a pure bean flavor. They are made into dried tofu and tofu puffs with first-class taste. The beans are fragrant and soft as gelatin. Smooth, but not easy to cook. The surface of dry-fried tofu is golden, fragrant and soft.

The most famous bean cakes produced in the area of ??Dajian Village Committee, about five or six kilometers away from Dong'an Market. There is Huang Tianlu in the village who has been making bean cakes for decades. According to Huang Tianlu, he has followed his father in making bean cakes for more than 20 years. For decades, he has processed dozens of kilograms of soybeans every day and sold them locally, and the sales have been very good. According to him, the most distinctive feature of the locally made bean cakes is that they are soaked in a kind of juice called "Huang Jingzi". The bean cakes soaked in "Huang Jingzi" juice have a good taste and strong bean aroma, which will make you eat them more. The more fragrant it is on the throat, it also has the effect of clearing away heat and removing dampness.

Electronic Platinum Gold Eel Porridge

The eels used only in Huishi Plaza are selected from wild eels that live in rivers, lakes, ponds and rice fields. They are fresh and delicious. Eel meat has high protein content, low fat and cholesterol content, and is rich in vitamin A, vitamin B1, vitamin B2, niacin and other substances, as well as three special substances such as DNA, EPA and lecithin. "Compendium of Materia Medica" records: eel has a sweet, warm and non-toxic nature, enters the liver, spleen and kidney meridians, and can replenish fatigue, strengthen muscles and bones, and dispel rheumatism. Modern science has also discovered that eel contains eel, which has a good therapeutic effect on diabetes.

Honors received: The only designated food for the 2001 World Women's Beach Volleyball Open; the only designated food for the first China Beach Volleyball Championship; the designated food for the 11th Guangdong Province Games; the 10th Maoming Tourism Food Festival in 2001 Excellent food; in 2003, it was recognized as a famous Chinese snack by the China Cuisine Association.

"Hai Ma" Yao Zhu Porridge

The rich and colorful nightlife in Zuoma and Western Guangdong is dazzling, and Mao people have the habit of eating late night snacks. Among them, Dianbai's "Haima" scallop porridge is fragrant and refreshing, making people applaud.

"Haima" The "hippocampus" selected in the Yaozhu porridge is a kind of reptile among sea crabs, commonly known as the white mandarin crab. It is small and resembles a crab. It breeds on beaches that adapt to its environment. It lives in caves on white sand beaches. It has a secluded nature and travels day and night. It fights and kills in groups. It is abundant on the beaches around Liantou Qianhai Village, Dian Town, Maoming City. This rare beach animal. Because this kind of sea crab is difficult to raise, there is no breeding environment, the output is very small, and it is difficult to catch.

Although it is small, it walks very fast, so it is not easy to catch it. It walks freely on the beach, just like a galloping horse, so the locals named it "Sea Horse". It is not easy for people to catch it, and it often takes a lot of effort. When capturing at night, use the opportunity when it comes out to look for food. Under the hot lights, make it lose its direction and capture it. Another native method is to use a long bamboo pole to sweep the cave violently, causing it to panic and make mistakes, but occasionally with results.

Sanlianpeng

Shanlianpeng is made by putting fine rice flour in a dustpan, pouring an appropriate amount of boiling water into the flour, and then kneading it into a dough, then dividing it into strips and pieces, and rolling it into a round shape. Knead it flat, and finally put the pre-processed diced lean meat, bamboo shoots, sesame seeds, coconut shreds, etc. into the embryo to make the filling, shape it into a lotus pod shape, and put it in a steamer to steam until cooked. You can also add a little sesame, peanut powder, chili, etc. when eating. Its characteristics are fragrant, crispy, sour and spicy, and it is especially popular in Gaozhou and other places.

Powder skin

The so-called powder is powder skin. The rice noodles in western Guangdong are different from those in Guangzhou. The ones in Guangzhou are mainly soup rice noodles and rice rolls. The most unaccustomed thing is that the thick soup obscures the fragrance of the rice noodles and is nowhere to be found. The ones in western Guangdong are different. The noodles are often cut neatly like those in Guangzhou, but the white and square "skin" is placed in a bamboo basket. If you want it, just tell the boss how many pieces you want. , and then weigh it. Otherwise, just tell the weight, and the boss will take care of everything. To "transform" pieces of tasteless vermicelli into delicious delicacies, to put it simply, there are only two words that are now fashionable: simplicity. This is the theme of all cuisines in western Guangdong.

Lai Fen

The ancient method of making Lai Fen is: first boil water in an iron pot, put a copper leaky sieve on the pot, and pour the soaked fine rice flour into the sieve Then press it down vigorously with a thick log with a handle, and the rice vermicelli will fall into the pot from each mesh. When the rice vermicelli is cooked, immediately pick it up and cool it. When eating, soak it in boiling water and heat it. You can stir-fry or make soup according to the diners' preference, add sesame seeds, minced garlic, pepper, etc. The taste is tender and smooth, the soup is delicious and the flavor is unique.

Beijing Bean Cake

Xinyi’s bean cake is a soy food, similar to tofu. After the soybeans are made into tofu, they need to be pressed into a small amount of water and processed into blocks. This kind of food can be found all over Xinyi. But the most famous one is Beijie Bean Cake. The bean cakes made here have tough skin, tender meat, orange color, strong enough to be skewered, strong bean aroma, and can withstand stewing. Cut into triangles and half-split, filled with leeks, pork cubes, and dried shrimps, and fried. It is called "bean cake corner". It has a rich and delicious aroma. It is an excellent dish for entertaining guests at home. Restaurants classify it as a trustworthy dish. One of the delicious traditional recipes. When people from out of town come to Xinyi and taste it, they all praise it.

Xinyi Tofu Fried

Xinyi Tofu Fried, also known as bean fried, is a soy food. After the soybeans are processed into tofu, they are deep-fried to form a tofu-fried dish with unique local characteristics, and then leeks are used as stuffing and embedded into the tofu-fried dish to create a leek-studded tofu fried delicacy.

Fried leeks with tofu is a unique local dish in Xinyi. Its characteristics are: delicious and fragrant, with both bean flavor and leek flavor. It is not only regarded as a top-quality dish at home by the people, but has also been listed as a dish with unique local characteristics at banquets in hotels and restaurants in recent years. This dish has a history of more than 300 years. It is said that fried leeks and tofu were served in the early Qing Dynasty. It is very convenient to eat this dish now because there are professionals who specialize in making fried tofu. Just go to the market to buy fried tofu and leeks, and process them at home, and you can enjoy fried tofu with leeks.

Dustpan Cooking

Dustpan Cooking (Miqi) is famous for its use of a dustpan made of bamboo strips as a container, and then rice flour ground into a paddle is placed in the dustpan. , add gradually after one layer is cooked, usually there are more than three layers. After the rice noodles are fully cooked, use a knife to cut them into grids for the convenience of diners. Finally, put sesame oil, sesame seeds and garlic paste (i.e. garlic chicken fat) on the surface and eat it with a dip. The mouth is delicate and elastic, but Because minced garlic has an aftertaste, some people are not good at this method. Therefore, you can simply add sesame oil cooked with peanut oil, which will have an old flavor.

This type of vermicelli is made from rice, which is ground with water and then steamed with a steamer to form a white paper-like vermicelli. The grinding process is very particular, and the materials are selected from the best. Winter rice huang is used, and it is carefully processed into white rice. It is soaked in an appropriate proportion of water for an hour before grinding. It must be ground twice: the first time is coarse grinding, and the second time is fine grinding. Grind and add appropriate ingredients. When steaming the vermicelli, the skin must be thin and the heat must be strong, and the heat must be controlled. After steaming, cut into strips, add condiments, and serve. The main characteristics of vermicelli are: thin, tender, smooth, soft and tough, even thin strips, and delicious.

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