Maoming is located in western Guangdong, back to the mountains and the sea, mountain treasures and seafood food complement each other, rich in food culture, a long history, mainly Cantonese cuisine, mixed with soil cooking, especially in the selection of rigorous and authentic, high-quality authentic famous, the taste is light and fresh.
<h1 class="pgc-h-arrow-right" data-track="2" > He Mao Gong's assorted vegetables</h1>
He Maogong's assorted cuisine is a special flavor of Maoming City, Guangdong Province, and is a local famous specialty. He Mao Gong's assorted vegetables are sliced with raw and cooked papaya, red and white radish shaved, sour star fruit cut into pieces, then soaked with a little salt for half an hour, then washed with boiling water, mixed well and placed in a large basin. Add some parsley, sesame seeds, peanut flour, sugar, sesame oil, sweet and sour vinegar, chili salt, etc. Not only is the color bright, but it is also crispy and delicious, sweet and sour.
<h1 class="pgc-h-arrow-right" data-track="4" > root brisket powder</h1>
Genzi beef brisket powder is a specialty of Genzi Town, Maonan District, Maoming City, Guangdong Province, and is a local famous specialty.
Beef brisket powder is one of the famous traditional Han Chinese snacks. Root brisket powder refers to a brisket powder made by Zhu Yaliu. Zhu Yaliu, a genzi gongyuan person, has been making brisket powder for more than 30 years, and many people do not know his name, but just call him "brisket six". It is said that his father and grandfather also made brisket powder all their lives, which has been passed down for three generations and can be described as a family of brisket powder. The delicious, smooth and dregstened beef brisket powder is unforgettable.
<h1 class="pgc-h-arrow-right" data-track="7" > water east duck porridge</h1>
Duck porridge is a famous Han Chinese dish in the tradition of Maoming, Guangdong, and belongs to the signature dish. Not to mention Mao celebrities, electric whites, even if the guests of Guangzhou and Shenzhen have eaten duck porridge in Shuidong, they are also appreciated. Authentic Shuidong Duck Porridge Shop operates very simple varieties, often only providing porridge, duck, cold vegetables and other foods, but the business can flourish for a long time.
According to the experts, the reason why the duck porridge is cooked delicious is that it is all a good pot of soup. Select the four or five months old foot water duck in the countryside, boil the cauldron of water and then adjust the heat, add the northern qi, dang ginseng and other warm tonic herbs, put more than a dozen treated light ducks under the pot, and slowly soak the ducks completely by water temperature. The duck is then raised, the duck oil is skimmed off, only the clear soup is used, and the newly marketed pearl rice is added to boil into a thick porridge rich in gum. Duck porridge melts in the mouth, the teeth and cheeks remain fragrant, and the duck meat is smooth and slightly tough, and the chewing taste is endless. When paired with two special ginger vinegar and soy sauce, the unique aroma of duck meat is brought into full play.
<h1 class="pgc-h-arrow-right" data-track="10" > Maoming glutinous rice dumplings</h1>
Every year on the 26th or 27th day of the 12th month of the lunar calendar, Maoming citizens have the habit of making rice and eating.
According to legend, once upon a time Maoming was originally a barren land, with no grain, but later a group of people who escaped from the war came, and when they saw that the hills here were continuous and there was no smoke, they took root and opened up the wilderness to cultivate and multiply. At first, people could only grow some potatoes and other grains to fill their hunger.
In order to make full use of grain, people pounded the grains into powder with a mallet, added water and stirred them into a paste and boiled them, which increased their volume several times and became food such as cassava paste and corn paste. Later, people have successfully planted rice on this land and obtained good harvests one after another.
In order to celebrate the harvest and to change the taste, people mash the rice into flour according to the previous method, and with simple fillings such as vegetables, they make food with a certain shape and taste. At the beginning, people only used stem rice (commonly known as "sticky rice") powder to make, and later found that glutinous rice flour was more viscous, easier shape, and better taste, so they specially used glutinous rice flour to make sticky rice flour, and year after year, it gradually became a custom.
<h1 class="pgc-h-arrow-right" data-track="15" > Xinyi bean cake</h1>
Xinyi's bean cake is a bean-made food, similar to tofu, and after soybeans are made into tofu, they also need to be pressed with less water and processed into blocks. This food is all over Xinyi. But the most famous is the number of northern bean cakes. The bean cakes made here have a tough skin, tender flesh, orange, firm and skewered, strong bean flavor and stew resistance. Cut into a triangle and semi-split, filled with leeks, pork grains, shrimp filling, fried, called "bean cake corner", its rich and delicious flavor, for family hospitality and other dishes, the restaurant listed it as one of the traditional delicious recipes of Xinyi. Outsiders came to xinyi, and after tasting, they were full of praise. The northern boundary bean cake is mainly produced in the northern boundary town of Potou, Jinqu, peach and other places. Bean cake making began around 1930 and has a history of more than 70 years.
<h1 class="pgc-h-arrow-right" data-track="17" > Xinyi fresh cold powder</h1>
Guangdong cool powder is not the kind of cool powder said in the north, Xinyi fresh cool powder is also directly called by the local people as cool powder grass. Xinyi is the main wild origin of cool powder grass, which grows in small weeds on slopes and valleys. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, the locals introduced the cultivation of tiantou vegetable fields, made cold powder to eat in their spare time, boiled this food into a paste, and cooled it into cakes. Xinyi cool powder grass can prevent heat and quench thirst in summer, and can also be full of hunger and is loved by local farmers, which is a must for every household in the summer and summer. Xinyi fresh cold powder is exquisitely made and has unique ingredients, and the cool powder can both "quench thirst" and "dish". Xinyi is famous for its beautiful mountains and waters, cool powder grass is fragrant and natural, mixed with ginger juice brown syrup and eaten, cool and crisp, cool and smooth, cool and full of ice, making people feel cool.
<h1 class="pgc-h-arrow-right" data-track="19" >.</h1>e
It is a traditional dish of Guangdong Xinyi citizens, and is well-known near and far. Food Habit Mouth is the name of a small village in ChiYa Town, Xinyi City. Legend has it that during the Tongzhi period of the Qing Dynasty (1862-1874), a farmer surnamed Xie in Chidong Town opened a small food shop next to the village avenue, mainly engaged in powder skin. In order to make his powder skin have a unique flavor, he studied hard, and after several trials and explorations, he finally made a different kind of powder skin, which attracted diners from all over the world with its tenderness and softness.
A foreigner living in Malaya, back to his hometown after more than 40 years of absence, remembered that he had eaten pho as a child, and found the restaurant to eat quickly, he said: It may be that the food is habitual, or the powder skin in his hometown is delicious! The owner suddenly got the revelation, he was thinking of naming his own small shop, he used "food habit mouth" as the name of the small shop, because the name of the pink shop has characteristics, the small shop business is more and more prosperous. Over time, even this village was called The Village of Eating Habits.
Xie Laobo passed on his production skills to his descendants and other villagers, and since then, he has opened a shop and passed it on from generation to generation.
<h1 class="pgc-h-arrow-right" data-track="23" > Gaozhou salt-baked chicken</h1>
Salt-baked chicken, which has become a specialty food, originated from a driver's hotel on a suburban road in Gaozhou City. The road, called Shek Chai Ling, has a lot of long-distance drivers coming from the south to the north every day, and most of them will get off the bus and eat there. In order to attract customers, the restaurant has worked the food. One of the young men named "Prince" was flexible, and he found that most of the drivers in the past required fast food, simple but full stomach, and would choose dishes that could maintain energy and nutritional value.
So he came up with a salt-baked chicken that could be quickly eaten and strong, chicken as the main dish, chicken blood can also be used as a side dish, and with some light green vegetables and pickles, and a bowl of rice fished with chicken fat, a fragrant and revealing a warm meal from the driver's long-lost family came out. After the launch of this dish, it was very popular with the driver boss, and "Prince Salt Baked Chicken" has become a well-known signature dish, and many people who are dozens of kilometers away have also come to patronize. Later, there were slowly "Yisheng salt baked chicken", "Tianzi salt baked chicken", "Prince salt baked chicken", among which "Yisheng" carried it forward and opened branches to Maoming counties and cities, triggering a wave of salt baked chicken in Maoming.
<h1 class="pgc-h-arrow-right" data-track="26" > Huazhou sesame oil chicken</h1>
Huazhou fragrant oil chicken is a special cuisine in the Huazhou area of Maoming City, Guangdong Province. Huazhou Sesame Oil Chicken is made by selecting captive castrated chickens raised in rural mountain captivity as the main ingredient, and is made with unique Huazhou sesame oil. Sesame oil production materials include minced garlic, tangerine peel, star anise, cinnamon, cloves, Sichuan root, white root, sand ginger, salt, coriander, soy sauce, sesame oil, peanut oil and so on. The chicken skin of the prepared Huazhou sesame oil is crisp and tender, and the taste is smooth and smooth, the taste is thick, and the oil is not greasy.
<h1 class="pgc-h-arrow-right" data-track="28" > Xijiang chai gun powder</h1>
Xijiang Chai Gun Powder is a special snack in xinyi area of Maoming City, Guangdong Province, and its production began in the Qianlong period of the Qing Dynasty. Wood gun flour is ground into rice paste from local rice, steamed with cooking utensils to make a flour skin, and filled with lean meat, leeks, sesame seeds, okara, green vegetables, etc., and rolled diagonally into a thick round shape between the two pointed points. When eaten, it is eaten with special soy sauce, peanut oil, garlic rice, sand ginger and other condiments, and it is delicious and has an endless aftertaste.
<h1 class="pgc-h-arrow-right" data-track="30" > dustpan cooker</h1>
Dustpan cooking is a traditional Guangdong specialty snack, which is very popular in Maoming, Gaozhou, Huazhou and Zhanjiang. Dustpan cooking (Huazhou also known as ge 籺 "籺 pronunciation @"), because of its use of bamboo basket woven dustpan for the container and famous, and then put into the paddle of rice flour in the dustpan, to be matured and then gradually added, generally have more than three layers.
After the rice noodles are fully cooked, use a knife to cut it into a grid shape to facilitate diners to eat, and finally put sesame oil, sesame seeds and garlic paste (that is, garlic chicken fat) on its surface and then dip it to eat, the entrance is delicate and elastic, but because the garlic has an aftertaste, so there are also bad people, so you can simply put peanut oil cooked into sesame oil, its flavor is still the same.
<h1 class="pgc-h-arrow-right" data-track="33" > brisket</h1>
When you are hungry, you can also come to a powder skin, add some brisket juice, add a little pepper, you can solve a meal, soaked in the soup water, fluttering with a seductive taste, especially on cold winter nights, can give people a special feeling.
<h1 class="pgc-h-arrow-right" data-track="35" > steamed chicken</h1>
Steamed chicken is also a famous dish in Maoming, and the onion oil chicken and white cut chicken that Huazhou people were proud of in the early days lost a certain charm under the impact of salt-baked chicken. So the hotel operators remembered that the local folk have a method of steaming chicken in water, the production is actually very simple, after hollowing out the chicken offal, stuffing into the mushroom shrimp and the like, the whole chicken is packed in the plate, and then put it into a pot filled with a certain amount of boiling water, heating slow steam with fire, using boiling water steam to steam the chicken, such chicken is both smooth and delicious and mild temperament, so that people who eat afraid of fried food have a big appetite.
<h1 class="pgc-h-arrow-right" data-track="37" > electric white boiled flower crab</h1>
Electric white people eat flower crabs, and the special way to eat them is boiling. The method is to wash the flower crab, put the whole in the pot and cover it, do not put in the water, slow cook, smell the aroma and eat. Such crabs retain their own flavor and are therefore particularly tasty. Flower-eating crabs are indispensable to sweet vinegar as a flavor, because there is a parasitic fungus in crabs, which dies when it encounters vinegar.
<h1 class="pgc-h-arrow-right" data-track="39" > beef offal</h1>
Different from the Guangzhou beef offal method, Huazhou beef offal pays attention to the heat, and the stewed beef offal must be chewy, and the bite is not soft or hard, and the taste is not too strong or light.
The beef offal in the iron pot is stewed with star anise, grass fruit, orange peel, cinnamon, dried chili, cumin grains, pepper noodles and other ingredients, the smell is fragrant but not greasy, plus the beef offal with tenacity, refreshing in the mouth. In addition, the beef offal in Huazhou is cut with scissors to cut the pot.
<h1 class="pgc-h-arrow-right" data-track="42" > water east mustard</h1>
The characteristics of Shuidong mustard: crisp and delicious, tender and residue-free, fresh and sweet, pure green pollution-free, natural planting, well water irrigation. Mustard greens have high nutritional value. Mustard, also known as snow vegetable, is the young stem and leaf of the mustard of the Shi'an family of flowers, with a spicy and warm sexual taste, belonging to the lungs, spleen, and stomach meridians. It has the effect of diuretic and antidiarrhea, dispelling wind and blood, reducing swelling and relieving pain.
Which of these delicacies in Maoming is your favorite? Feel free to leave a message in the comments section.
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