In order to promote the in-depth development of the Yingde "Cantonese Cuisine Master" project, excavate high-quality characteristic ingredients in the countryside, and create a British-German Cantonese food culture brand, on September 29, the "Promoting Food Culture and Helping Rural Revitalization - Yingde Twenty-Four Flavors" specialty dish launch conference was held at the Conch International Hotel, and 24 towns and streets in the city have launched unique specialties, causing many diners to watch and taste.
Yingde City launched the "Twenty-Four Tastes" to welcome diners from all over the world.
As the largest county-level administrative region in Guangdong Province, Yingde has a long history and culture, rich natural resources, profound food culture, and the 24 townships under its jurisdiction have their own characteristics, which is the so-called "one town, one product, one street and one taste". The National Day is approaching, are you sure you don't want to come to England and Germany to taste it?
24 hometown delicacies, which one do you pick? 1. Yingcheng Huang Fin Ai Fin 2. Tai Wan Pig Po Po Vegetable Pack 3. Yokoseki water Dutch beans stir-fried bacon 4. English black tea fragrant chicken crispy bone 5. Kowloon fried yellow tofu 6.Sauerkraut chicken casserole 7.Wangbu shallot oil curd bamboo 8. White sand poplar branch grapefruit 9. Wild fungus with chicken juice under tai tai 10.Lime shop stuffed winter melon 11.Yellow flower tied meat 12.Bridgehead snake lotus pot 13.Meat foam steamed Qingtang cut powder 14.Waterside powdered kudzu steamed meat 15.Xiniu Ma bamboo shoot stew flower meat 16.Dadong raw fried beef caramel 17.Shimutang wild stone osmanthus fish 18. Li Xi Tea Porridge 19. Steamed Lianjiang River Eight 20.Hengshitang Wild Shiitake Mushroom Grilled Vegetable Bile 21.Dazhan Water-immersed Mountain Pit Fish 22.Shakou Sweet Potato Button Meat 23.Dongxiang Steamed Pork 24.Polo Braised Pork Submitted
24 hometown delicacies, which one do you pick?
1. Yingcheng Huang Fin Ai Fin
Around the Qingming Festival, the local rumor is that glutinous rice flour is added to local refined gray water, and processed into yellow fin with different fillings; moxa is made of mugwort leaf buds, and the filling is mainly peanut sesame candy, which is pure handmade, and is a famous snack in Yingcheng Town.
2. Tai Wan Pig Po Po Vegetable Bun
Tai Wan vegetable buns, also known as Tai Wan "stuffed green vegetables", with pork, sausages, bacon, shiitake mushrooms and other fillings for steaming, the entrance is soft and sticky and smooth but not greasy, is the characteristic folk snack of Dawan Town.
3. Stir-fried bacon with dutch beans in hengshi water
The geographical environment of Hengshi Water Town is suitable for growing all kinds of vegetables, and it is the largest vegetable planting base in yingdong. The locally grown Dutch beans are full of grains, emerald green and fragrant, crisp and sweet to bite, and there is a smell of grass in the mouth, which is one of the best choices for green vegetables and accompaniment dishes. With high-quality Dutch beans and farmhouse homemade bacon, it's the best choice for entertaining guests.
4. English black tea fragrant chicken crispy bones
Yingde black tea is one of the five major black teas in China alongside "Qi Hong" and "Dian Hong". The town uses yinghong no. 9 fresh tea leaves to soak in the flavor, and then paired with high-quality chicken crisp bones, making this classic tea dish with strong aroma and crisp bones. In 2018, this dish was selected as a "Famous Restaurant Dish" in Qingyuan.
5. Kowloon fried yellow tofu
Kowloon Tofu is an Anglo-German intangible cultural heritage. It is soft and delicate, tender and smooth to eat, and is a delicacy that the people of Kowloon are proud of. Because of the variety, whether it is fried, fried, stewed, or boiled, it has quite a flavor. The fried yellow tofu launched this time is to fry the yellow tofu for a while with a slow fire, and the skin can be browned, so as to achieve the supreme realm of "the skin is crisp and refreshing, and the inside is smooth and fragrant".
6. Stir-fried sauerkraut chicken casserole
It is a thousand-year-old town, and the large meat mustard is famous throughout the country, and the sauerkraut marinated with large meat mustard has become an original delicacy created by the locals. This dish is boiled with boiled sauerkraut and native chicken, and the chicken has a unique taste and taste because of the addition of sauerkraut. The chicken is smooth and elastic in the mouth, the sauerkraut is refreshing and appetizing, and after eating, the rice is soaked in soup, and every bite is enjoyed!
7. Wangbu onion oil rotten bamboo
Wangbu Town has a long history of rotten bamboo processing, because of its unique processing technology of rotten bamboo, it is fragrant, refreshing and smooth. In the 1990s, many hotels in Guangzhou and the Pearl River Delta used Wangbu Bamboo as a signature dish for entertaining distinguished guests.
8. White sand poplar branches grapefruit
"Sha Tin grapefruit, white sand has". Shatian grapefruit in Baisha is famous for its large fruit, crystalline flesh, sweet and juicy fruit, and is one of the specialties of Qingyuan. This white sand poplar branch grapefruit is made of white sand sand sand grapefruit pulp, with fresh mango, Q bomb sago carefully blended, the taste is smooth and delicious, sweet and not greasy, also known as "human nectar".
9. Under the chicken juice wild fungus
XiataiZhen benefits from its superior natural environment, rich in wild black fungus, and only needs to be seasoned with clear chicken soup for cooking. Keep the original taste of the fungus, and every bite is the ultimate enjoyment.
10. Lime paved with winter melon
The black-skinned winter melon grown in Limepu Town is bright in color, good in strips, white in texture, thick in flesh, sweet and crisp, and in addition to being paired with stir-fried vegetables, the soup is even more delicious.
11. Yellow flower binding meat tie
Huanghua tie originated during the Taiping Heavenly Kingdom of the Qing Dynasty, and has a history of more than 150 years, and was selected as the intangible cultural heritage of Qingyuan City in 2017. The ingredients for tying meat are very exquisite, and the main ingredients are eight kinds of pork (pork tongue, pig face meat, pig ears, pork belly, pork loin, pig heart, pork liver, pork rump meat), which are boiled in boiling water; accessories include yellow tofu, sour shoots, head vegetables, shallots, ginger, beans and so on. There are fourteen ingredients in total, main ingredients and auxiliary materials, which are bundled and shaped in proportion. The taste of the made lashing is sour, sweet, salty, fragrant, crisp and refreshing, and it is chewed slowly one by one, like tasting the five flavors of life.
12. Bridgehead snake lotus pot
The lotus root produced in Qiaotou Town is different, due to the characteristics of the local soil, the cultivated lotus root belongs to the white slender type, the taste is refreshing and sweet, and it has the therapeutic effect of nourishing blood, calming the nerves, strengthening the spleen and stomach.
13. Steamed green pond cut powder with meat foam
Qingtang Town cutting powder began in the Yongzheng period of the Qing Dynasty, has been more than 200 years, using local high-quality sticky rice handmade, processed with traditional craftsmanship, rice vermicelli wet stir-fried without paste, dry fry continuously, smooth and refreshing, full of tendons, a simple plate of cut powder, highlighting more than 200 years of memory inheritance.
14. Steamed pork with waterside powder
There is a saying in northern Guangdong region "fragrant sweet and slag-free, waterside powder Kudzu everyone boasts", it is said that the powder kudzu produced in Yingde Waterside Town, waterside pink kudzu is also called slag-free pink kudzu, rich in amino acids and a variety of trace elements, often eat to nourish the body and lower blood pressure, blood sugar, blood lipids and other effects.
15. West beef ma bamboo shoots stewed flower meat
Xiniu Town enjoys the reputation of "the hometown of ma bamboo shoots". The bamboo shoots are as white as jade, and the meat is thick and tender. This dish is served with fresh western beef and bamboo shoots, served with pork belly, simmered for 15 minutes. The lid can be seen in the golden color of the soup, the entrance is smooth and sweet, crisp and slag-free, giving people the most original green enjoyment.
16. Big hole raw fried beef caramel
Due to the abundant water resources and dense forests of Dadong Town, the local cattle are mostly stocked in the mountains, and the pure green wild grass quilt is eaten, making its beef particularly tender and tough. This dish is made of yellow beef from the original ecology of Dadong, which has a strong taste, tender meat, smooth and elastic teeth, and fragrant teeth and cheeks.
17. Wild stone osmanthus fish in Shimutang
Shimutang is rich in tourism resources, including grasslands, Tianmengou, Jintan Reservoir, national forest nature reserves, etc., and high-quality natural resources have bred local delicacies - "wild stone cinnamon fish". This fish only lives in the pure water of the wild stream, the fish meat is white and fat, the taste is fresh and sweet, known as "freshwater grouper" reputation.
18. Li Xi tea porridge
"Tea porridge" is a traditional name in the Yingde countryside. "Wrestling" in Hakka means grinding and mashing, as the name suggests, "doucha porridge" is porridge boiled after grinding tea leaves. The mellow aroma of tea and the smoothness of porridge are all in a bowl of Lixi tea porridge, the entrance is slightly bitter and sweet, and the teeth and cheeks are fragrant, which is endlessly evocative. Some elderly people in Yingde have even reached the realm of "preferring to eat no meat, not eating porridge without porridge (tea porridge)", which shows the status of tea porridge in the hearts of the British and German people.
19. Steamed rivers and rivers
"Eat river fresh, go to Beijiang; the most delicious, in Lianjiang." Lianjiangkou Town's Heba Fresh is a special dish that gathers Beijiang River fresh, with fresh Beijiang River fish as the main ingredient, and there are many varieties, accompanied by Beijiang screws, river shrimp, yellow bone fish, blue knife fish and so on. Cooking is mainly steamed, simple oil and salt seasoning can be, the fusion of different flavors of the river fresh delicious, fragrant, fresh, tender, mellow, after eating endless aftertaste.
20. Hengshitang wild shiitake mushroom grilled vegetable bile
The wild shiitake mushrooms abundant in Hengshitang Town are not only nutritious, green and healthy, but also have a strong aroma and excellent taste. Cooking is also very simple, soak the wild mushrooms well, put ginger and shallots marinated into the flavor, after cooking, take out the abalone dish and place it neatly, the disc is surrounded by exquisite small pond vegetable bile, and finally drizzle with abalone juice.
21. Big station flooded mountain pit fish
Dazhan Town is built by the water and contains rich aquatic resources, such as anchovies, carp, yellow bones, and shun fish, and so on, and the fish species are very rich. The mountain pit fish of the big station only needs a little salting of green onion and ginger for cooking, put an appropriate amount of salt after boiling in the water, put the mountain pit fish in, turn off the heat and cover and soak for five minutes.
22. Sandy taro button meat
Shakou town has a unique soil, water quality and climatic environment, because of the abundant production of red melon seeds and "betel nut taro" famous, betel nut taro cut open inside the betel nut pattern, so also known as "betel nut taro", betel taro starch content is high, the meat is delicate, with the effect of nourishing the kidneys, strengthening the spleen and stomach.
23. Dongxiang steamed pork
Donghua Town's local lotus root, pig front feet, pork belly marinated into the flavor, put on the plate and steamed thoroughly, a simple Dongxiang steamed meat out of the pot. The finished dish is golden in color, rich in flavor, melted in the mouth, fat but not greasy, and is a representative of the Hakka flavor of Yingde Dongxiang.
24. Polo braised pork
The Polo pig refers to the native Pig Breed of England and Germany, also known as the "Stone Pig". The Polo pig is petite and grows extremely slowly. Because the local area is mountain free range, the exercise is sufficient, the meat is compact, the fat content is only one-sixth of that of ordinary pork, and the meat profile is marbled.
[Reporter] Jiao Ying
【Vote】Lin Weijie
[Correspondent] Huang Minhua
【Author】 Jiao Ying; Lin Weijie
【Source】 Southern Press Media Group South + client
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