Rich and light Dongguan cuisine
The essence of Dongguan cuisine lies in its rich Hakka flavor and light rural scenery.
Dongguan is divided into mountain towns such as Zhangmutou and Qingxi according to the terrain. This area is regarded as the owner of Hakka cuisine, and its taste is salty. John Wan, Gaotubu, Hongmei, Shatian, Humen and other places along the water town are rich in fish and shrimp, with salty and sweet taste; Putian, located between mountains and rivers, is represented by Chashan, Da Lang, Dalingshan and Shipai. They are mainly chickens, ducks and geese with a sweet taste.
Hakka cuisine is the main food style of Shanpian. It is understood that there are more than 100,000 Hakkas in Dongguan, which leads to a strong Hakka style in local dishes.
In addition to the famous brine chicken, Hakka cuisine has another feature, which can be used to brew almost all home-cooked dishes, such as tofu, eggplant and pepper. Dongguan is also a famous water town, where rich products are bred. The food stalls along the Wan Xin in Humen and the farmer's restaurants near the water towns and reservoirs always attract many diners, go on road trip. Just look at the parking situation to know the popularity of these seafood and seafood products.
The river here is rich in cockroaches. When the river dries up, you can easily catch it. In the past, salted chopped snail was a good seasoning in winter. Crushed snail was added with fried rice grains, canned, sealed and steamed with pork for half a month. In the old society, when you left your hometown to make a living abroad, you had to bring a bottle of salted clams in case you were "acclimatized" in other places, so you would feel homesick. Only now, some rivers are polluted and there are fewer cockroaches, which has become a particularly unforgettable food.
There are large and small fish ponds here, and pond fish are naturally delicious on the stove. Aconitum fish in Humen and Chang 'an are rich in fat. Salt? What's the matter with you? Wax gourd, hairy melon, shredded fermented bean with ginger, yuba and braised bighead carp are the specialties of Gaotubu, Daofen, Shijie and nave. The shad is bony. People remove the bones and make pills out of meat. This pill is crisp and sweet.
Dongjiang is rich in clams, which are cooked with pickles and dried with taro stalks. It is a common home-cooked dish in Gaotubu, Hongmei, Daomian and John Wan.
The coastal areas are characterized by fish, shrimp and crabs, and are famous for shrimp and insects. Steamed prawns, roasted worms in bowls.
Because the terrain of Putian lies between mountains and rivers, some of them are not as good as water villages in the water, and some of them are not as good as mountains, so we should work hard on cooking and seasoning. Homemade beans are used as fermented beans and soy sauce as seasoning, which are very delicious when mixed with fish, shrimp, crab, melon and vegetables. There is a saying in Dongguan: "Black olive, white olive, pine and cypress, sweet potato and taro, horseshoe mountain". Da Lang uses fried rice with olive sauce as its hometown specialty. Steamed fish mouth with olive horn and steamed fish mouth with bean paste are more popular and can lower blood pressure. Liaobu, Dalang Douchi? What's the matter? This is a famous hometown dish. Contrary to the fact that steamed chicken with sausage is called "romantic emperor", steamed chicken with lobster sauce is called "romantic queen". It is said that many restaurants and restaurants also come here to purchase soybean sauce.
The pre-dinner snacks in local restaurants and peasant restaurants in Dongguan must be some local snacks. Donuts and muffins are snacks that look like you can guess the taste, while marijuana is the kind of snack that you don't know the taste until you taste it.
There are many local snacks in Dongguan. Among them, the sugar ring is a snack that migrated from the Central Plains to the south. Now Dongguan has changed flour into glutinous rice flour. Traditional sugar rings, without cake printing, are just twisted into long strips and kneaded into rings, which are hard enough to eat. The shape of sugar ring, from big ring to small ring, is interlocking, which means endless and endless; Hemp is fried glutinous rice flour, mixed with fried peanuts (ground) and even sesame seeds. The grain size of hemp is similar, about two or three centimeters long, and it is rhombic, and its color is like hemp. A handful of marijuana in your hand is usually overlapped and connected together to form a square (square) pattern. The implication is that the founder is innocent, united and lucky. Muffin is also a snack with glutinous rice flour as the main ingredient. Add sugar powder to glutinous rice flour and sieve into muffin grid. When eating halfway, add peanuts and powdered sugar, then sieve in glutinous rice flour and steam. If you can't finish it, you can dry it and make it into dry food. Soft and sweet when fresh, delicious.
Conghua cuisine is based on farmers.
As the saying goes, "eat mountains by relying on mountains and eat by water." Conghua's rich product resources and beautiful landscape environment gave birth to farmhouse cuisine.
Come to Conghua, mountain pit snail, mountain pit fish and landscape tofu must be tasted. Steamed pomfret is selected from pomfret grown in Liuxihe mountain pit, and the meat is tender, smooth and refreshing; Although the mountain pit snail is small and has little meat, it is a "good heart" for many people, and cooking with perilla is even more irritating. Landscape tofu made of famous soybeans from Lutian and Sweet Landscape tastes tender and smooth.
Conghua black mane goose essence is famous for its thick bone and lean meat, and its practices are also varied. The easiest way is to add a little salt flower, and then fry the goose in the pot until it is cooked. You can also stir-fry ingredients such as pigtails and red onions in the fire, then fill them into the belly of the goose, and then stir-fry the goose slowly. Goose fully absorbs the umami flavor of pigtails and other ingredients, and it tastes particularly delicious.
Conghua is also rich in wild vegetables, regardless of season, a wide variety. Wild vegetables such as bamboo shoots, hemp shoots, slippery ferns, bitter bamboos and wild leeks can be seen everywhere on the dining table. Farmers' special soups, such as finger peach lean broth and wild coriander pork tripe soup, not only have health care functions, but also have their own characteristics and are memorable.