What delicious snacks are there in Dongguan? -Food recommendation

If you want to eat delicious food in Dongguan, you must first know what is delicious in the local area, and then go to the local scenic spots to taste delicious food. Let's go with Bian Xiao to see what can't be missed in Dongguan.

Goose Guangdong people's love for geese is almost unknown. Local people can eat 65.438+0.7 billion geese a year. The most popular must be roast goose. Multi-flavor spices are poured into the abdominal cavity of geese to taste. The epidermis is sent to the oven after several processes such as air drying and water spraying. The skin is crispy and the inside is juicy. Have a big meal, the flavor is endless.

Roasted goose is so popular, but Dongguan people have their own obsession with goose. Sour plum sauce brings sweet, sour and delicious flavor to geese. It can be used not only as dipping material for roast goose, but also as raw material for roast goose in Dongguan.

The cooked whole goose soon gets cold. After two days of ice and fire boiling, the white goose is smooth and firm, light and elegant, and is most suitable for summer heat.

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

A large number of virgin forests have been preserved, and Dalingshan seems to be in no hurry to catch up with the torrent of rapid modernization. But perhaps it is also true that the culture here will integrate the past into the present. Even if you roast a goose, you don't have to rely on iron and electricity

Under the blessing of the bell-shaped goose house made of local mud and litchi wood, the skin of Dalingshan roast goose is tender and juicy. The sauce is salty and fresh, slightly transparent and sweet, and the goose soaks again from the outside to the inside. This is a flavor belonging to the mountainous area of Dongguan.

Bananas Bananas are generally considered as ready-to-eat fruits. In Dongguan, the golden fruit in front of everyone shines brilliantly in the culinary world.

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

The bananas that have just been picked are not edible. 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 absorbing the juice of umami 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 800 years ago. After a week's waiting, the green banana is fully mature. Sugar is very high. The flesh is delicate and soft.

What is often overlooked is that the history of Ma Yong also began in the Song Dynasty more than 800 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 a place you have just visited and returning to the village culture of the Song Dynasty like a dream.

Soybeans China people's love for soybeans seems to be overdone. It can be sweet or salty, and liquids and solids have their own taste. In Dongguan, John Wan has the deepest knowledge of soybeans. As early as 20 14, the yuba in John Wan became an intangible cultural heritage in Dongguan.

In the middle of the night, soybeans were peeled and ground into soybean milk, and the surface began to coagulate after slow cooking at low temperature. The whole piece is provoked, the rotten skin is separated, oily and translucent, and as thin as paper; After careful cutting, folding and compression, this product is called yuba. However, the handmade yuba in John Wan has a strong sense of layering and tastes good.

In Dongguan in summer, the sun shines directly, and the temperature rises by more than ten degrees after sunrise. At the temperature of 30 degrees Celsius, yuba can be dehydrated and shaped in just 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 grown for more than two years, is oiled and boiled into white soup, and then yuba is added. Fish and beans encounter different amino acids, and their flavor doubles.

But the biggest implication must be the original soup, the original soybean milk. The newly formed tofu and soybean milk are put into the bowl together. The bean is rich in flavor, sticky and tender in taste, with a little gum, which is an extra surprise of traditional production technology.

John Wan, which started in the Ming Dynasty, was named after a river that spread here like a net. For a long time, the cultural center has stood tall in order to become a "world factory", but now it still retains the original ancient water tower. And the inheritance of diet has become inevitable.

Humen, a blue crab, located at the junction 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 umami substances.

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

Young crabs in winter and spring are juvenile female crabs, which are semi-liquid and pasty, elegant and sweet. Add simple ingredients and bake in a sealed earthen pot, which is fresh and delicious.

The cream crabs in summer and autumn are adult female blue crabs, which are orange and yellow, denser and more compact, with rich and restrained flavor.

In addition to cream crabs, a more advanced delicacy is brewed in summer. Crab yellow crab oil brings butter crabs all over the body. After being steamed in ice water, the dreamy golden grease and crab meat blend together, showing a dense graininess. Its umami taste is more than ten times that of ordinary cream crab, with a long aftertaste and an oily smell like pine nuts.

Crabs with hard shells seem to map human history. 1June, 839, in order to defend the dignity of the Chinese nation, Lin Zexu destroyed more than two million Jin of opium in Humen. On June 26th, the day after cigarette sales ended, it also became the International Anti-Drug Day. Hard crabs have nurtured and moistened the taste buds of Dongguan people for a long time. Humen once guarded the lifeline of China like a backer.