Text/Yangcheng Evening News all-media reporter Wang Man
Zhongshan is one of the representative cities of Cantonese culture, recently, Zhongshan cuisine is very popular, what are the local specialties? Find out with the reporter now
Ishiki's pigeons are second to none
Zhongshan cuisine is a unique branch of Cantonese cuisine, its biggest feature is the fine workmanship, a wide range of materials, and a variety of characteristic small foods, emerging in an endless stream, the local food culture is vividly expressed.
Ishiki's pigeon is famous, and if you don't eat the "Miaoling Pigeon" in Zhongshan, it will be in vain. In fact, Zhongshan cuisine can be divided into four major genres: "Mintian regional cuisine" to Shaxi, Dachong area as the authentic, pay attention to color, aroma, taste, shape, taste, taste, taste tender and crisp, the representative work is "Shaxi three treasures": hometown buckle meat, white cut chicken, stewed duck; "Shatian regional cuisine" to the port, the people as the authentic, pay attention to affordable, wake up the stomach, local materials, eggplant salted fish pot, shrimp sauce stir-fried vegetables, stir-fried field snails, etc. are representative works; with a variety of aquatic products as the main ingredients, "Xiaolan regional cuisine" is naturally derived from small olive, pay attention to knife skills and fire, The representative works are fried mud carp balls, shrimp balls, chrysanthemum meat, etc.; "Wugui Mountain Vegetable" oil is heavy and flavorful, durable and not easy to deteriorate, stuffed tofu, flavored beef balls and so on are masterpieces.
Guangzhou can also eat Zhongshan famous dishes, the reporter saw in the public comments, located in jiangnan west of the treasured taste of authentic Zhongshan cuisine has won the favor of many foodies. Among them, crispy meat braised chicken, bacon pot rice, salt baked pigeon are the top three recommended dishes for diners. The crispy chicken is thick and crispy with moderate oil, the bacon pot is hot, salty and just right, and the portions are full; the salt-baked pigeon is golden and crispy, tender and juicy.
Pigeon is the premier dish in Zhongshan, and the braised pork is the most popular. The reporter learned that the Shiqi pigeon was originally an excellent pigeon breed introduced from abroad by overseas Chinese from Zhongshan, and after hybridizing with local excellent pigeon breeds, people selected milk pigeons with different days after birth into the dish, of which the 13-day suckling pigeon was particularly delicious, tender and juicy, and even the bones could be eaten together.
It is reported that there are many cooking methods of Shiqi suckling pigeon, among which braised suckling pigeon is famous in the province, Hong Kong, Macao and even around the world. The dish is crispy and smooth, sweet and delicious, tender and delicious, with good color and flavor, and is regarded as a top dish by many diners.
A variety of famous dishes highlight the Zhongshan style
Shaxi button meat is a famous dish in Shaxi Town, Zhongshan, Guangdong Province, and is cooked by almost all restaurants and even ordinary families. This dish is exquisite in its selection of ingredients, with the fatty five-flowered belly as the first choice, because it is fat and not greasy, and it is respected by the locals as the "king of vegetables".
As a supporting role, pink kudzu is also very exquisite, pink kudzu mainly grows in southern China, has high nutritional and medicinal value, and can even be comparable to the northern ginseng, known as "southern ge northern ginseng". Shaxi buckle meat is made of authentic Zhongshan pink kudzu, the best of the two small middle large, the powder kudzu is soft and dense, loose but not scattered, the pork is fat but not greasy, the mouth is fragrant, and the taste is very good when chewed with the powder kudzu. Nowadays, under the continuous improvement of Shaxi people, the buckle meat has become magical, becoming one of the famous "Three Treasures of Shaxi Cuisine".
Xiaolan fresh fried mud carp ball is a traditional dish with full color and flavor, which is said to have originated in Xiaolan Mountain in the Ming Dynasty and was created by a group of refugees from the north to the south. Add the minced mud carp meat to the corn starch, water, bacon or fatty meat particles, tangerine peel, sugar, salt and other spices, stir until the gum is formed, and then squeeze into a ball and fry until golden brown, it can be served, the taste is delicious, the outside is crisp and tender and the teeth are elastic.
Bowl worm is a traditional dish in Zhongshan region of Guangdong Province, there are many cooking methods of worms in the folk, frying, frying, frying, baking, steaming... All are acceptable, the fragrance is unique, and it is a human delicacy in the mouths of many diners.
Zijiang stewed duck is a famous hometown dish in Shaxi and Tai Chung, and is generally based on muscular duck species such as Fan Duck and Peking Duck. The washed raw duck pieces are slightly marinated, then the pot is raw and stewed, and then the duck meat is stewed with ingredients and ginger slices, and when it is cooked, the duck aroma is full of houses, the taste is tempting, plus the slightly spicy and crispy ginger, waking up the stomach and pleasant.
And the first porridge is also a well-known snack in Zhongshan, the use of pork balls, pork liver slices, pig powder intestines, etc. as porridge, people take the meaning of "three yuan and the first" for it named, the porridge is not only auspicious, and the porridge white taste fresh, very delicious and thick.
Sango set flour is a traditional snack in Sanxiang Town with a history of more than 200 years. The noodles are made by a special process, and the powder is tough and smooth, similar to Guilin rice noodles. Setsumi has a variety of methods such as yuse, fishing and stir-frying, and is accompanied by ingredients such as cut chicken, beef brisket, char siu, abalone slices, shark fin soup, etc., making it delicious and refreshing.
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Source | Yangcheng Evening News • Yangcheng Pie
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Editor-in-charge | Wu Anqi