Text/Yangcheng Evening News all-media reporter Wu Anqi Intern Lv Qiqitu/Yangcheng Evening News all-media reporter Chen Qiuming
Located in Dagang Town, Nansha District, Guangzhou, it has beautiful landscapes, pleasant scenery, unique geographical environment, rich and unique gastronomic resources. Generations of Dagang people, in the long history of the exploration of a set of ingenious cooking methods, the taste of each ingredient is perfectly transmitted, the unique flavor and production of craftsmanship, is the precious treasure of Dagang Town, is worth the diners to explore the new flavor of food.
Therefore, Dagang Town and Yangcheng Evening News and Food Weekly launched a food campaign of "Flavor in Dagang spreading China", which will select 44 dishes to be selected, and 18 dishes that can best represent Dagang Town will be selected for award. The selection activity will not only refer to the opinions of experts, but also collect food reviews from netizens, come and call together for the Dagang cuisine in your heart!
Selection Rules:
The selection will consist of two parts: jury evaluation and public voting.
The jury is mainly composed of national and provincial F&B association experts and industry professionals, all of whom have unique insights into gastronomy. After tasting the participating dishes in the field, we will make a professional evaluation based on the comprehensive performance of the dishes.
In front of the screen, you can vote for the specialties that you think best represent Dagang Town through the voting at the end of this article. What are you waiting for? Call your friends and family to help your beloved dishes and choose the food business card of Dagang Town.
Voting period: September 23, 2021 - September 27, 2021
Voting Rules: A maximum of 5 votes per person per day
Voting method: Pull down this article, poke at the end of the article to vote, and choose your big gang heart water famous dish
Menu Display:
1. Shunchang Restaurant
1. Betz steamed river shrimp
The river shrimp produced in the DagangtanZhou River, the meat is fresh and thick, the size is particularly large, after the shrimp head is removed, it is steamed with a layer of Betz (mint) on the surface. Freshly baked river shrimp, accompanied by a faint mint fragrance, the entrance is delicious, and the fragrance of raw mint leaves is perfectly integrated into the whole river shrimp, which invisibly highlights the sweetness of the shrimp.
2. Bowl worms
Selected local fat grass worms, stir well with eggs, minced garlic, tangerine peel, pepper and fatty meat grains, steamed and dried to give the grass worms a faint caramel aroma. The soft taste of the grass insects, fresh and sweet and pure, coupled with the organic combination of various ingredients and grass insects, makes the grass insects taste more intense. The freshness of the materials, the positive heat, and the essence of the spices can be described as the three best of the bowls.
3. Haipai beef
Local buffalo beef is wrapped in a diced spring roll skin and soaked in tender oil until the surface is golden brown. Tender beef, wrapped in a golden crispy spring roll skin, crispy on the outside and tender on the inside. Its biggest feature is Shunchang's special salad dressing, in which a small amount of mustard and lemon juice are added to the salad, which is sweet and sour, which greatly reduces the fatness.
Second, Dagang Garden Hotel - Hongyun Building
1. Lotus beef ribs
Fresh lotus leaves from Nansha lotus root, wrapped in imported Angus beef ribs, marinated in secret sauce for 8 hours, then placed in a pot and simmered for 12 hours. After a long period of simmering, the taste of the beef did not become dry and woody, but more elastic, the juice of the beef was tightly locked, the light lotus fragrance, the entrance was refreshing, and the meat was sweet.
2. Hongyun glass pigeon
Select the six or two pigeons of Miaoling, put them into the frying pan at low temperature for a few minutes after marinating, during which the pigeons are constantly flipped to ensure that they are cooked thoroughly while locking the juice in the meat, and then put them into the high temperature oil to "color", and the baked pigeons are covered with a crisp and brown coat. Under the crisp skin, it is juicy and tender pigeon meat, and when you take a bite, the refreshing, crisp and tender taste makes you taste endlessly.
3. Hongyun fried baked moray eel
The biggest feature of this dish is its raw moray eel, which is made of wild moray eels raised in the brackish water unique to Dagang, and its meat is tender and crispy. The golden yellow appearance locks in the umami taste of the moray eel meat, bites open the crispy outer layer, and the inner meat bites with a twist, feeling the unique flavor brought by the brackish water, leaving the population teeth fragrant and endless aftertaste.
4. Gold medal roast goose
The roast goose in Hongyun Building is loved by the locals because of its special sauce aroma. When baked, the roasted goose skin takes on a jujube red luster, sweet and oily, and the marinade is plump. Roasted goose skin has a different grease than roast duck, dipped in the soul of the sour plum sauce, sweet and sour, crisp but not greasy in the mouth, goose meat juicy but not chai, the more chewy the more fragrant.
5. Bizarre Vegetable Tofu
Using wild spinach leaves, squeezing out spinach juice, mixing with soy milk made of mountain spring water on the famous Eighteen Luohan Mountains in Dagang, making tofu, putting it into a frying pan, crisp on the outside and tender on the inside; pouring on the Hongyun special sauce, slightly salty, slightly spicy, more sweet and tender tofu.
Third, Dagang Garden Hotel - Western Restaurant
1. Angus snowflake beef steak with French foie gras
Selected imported grain-fed snowflake beef steaks, with the store's homemade butter, butter instantly melted with a musket, and a slightly burnt surface layer, adding a touch of "pyrotechnic gas" to the steak. The slightly reddish lining represents the freshness of the beef. Paired with the melting French foie gras in the mouth, the surface is drizzled with sweet and sour blueberry sauce, which dispels the greasy gas of the freshly opened foie gras, leaving a faint fruity aroma between the lips and teeth and the sweet fragrance of foie gras, with an endless aftertaste.
2. Mexican chicken rolls
The two sides of the slightly charred crust, in the middle of the cheese cheese and chicken grains, and a variety of vegetable pulp, together baked in the oven. One bite open, the aroma of cheese instantly fills the entire mouth, the crispness of vegetables, the tender chicken grains, to meet the level of taste, slightly spicy taste, from vegetables, cheese, spread to the mouth, crisp and numb, full of flavor.
4. ShangNan New Estate
1. Dagang Eighteen Luohan Mountain Roast Chicken
Shang Nan New Estate insists on making roast chicken using traditional roast chicken stoves and firing methods. Chickens raised in the mountains, after ancient concoction, have a primitive rustic simple flavor; roasted chicken, the chicken skin is crystal clear, crisp and delicious, the chicken is tender and juicy, even the chicken breast has a bursting taste; simple marinating, but the aroma of the chicken itself, intact in front of the diners.
2. Dagang roasted pork ribs
Braised pork ribs, also fired in the traditional way, need to be brushed with honey juice several times to ensure that the ribs are flavorful. The surface of the ribs is crystal clear, it is the fresh honey juice on the brush after baking, the overflowing honey juice hangs on the edge of the ribs, and the dry but not woody pork rib meat is accompanied by sweet but not greasy honey juice, which is very annoying.
Fifth, the big happy welcome to the restaurant
1. Braised pork with abalone
The marinated abalone and braised pork in a special process, with a carefully boiled sauce of home-selected miscellaneous vegetables and rock sugar, give the original monotonous sauce a vegetable flavor. Special spices, salty and sweet, but also no lack of abalone umami, special treatment of abalone, extra flavor; braised pork with a tasteful sauce, fat and juicy, fat but not greasy.
2. Typhoon shelter Roche shrimp
Selected large Roche shrimp, the processed shrimp and garlic are put into the frying pan and fried until the color is golden, after fishing out, add peppers and other slight stir-frying, after the innovative method of the typhoon shelter Roche shrimp, not only retains the characteristics of roche shrimp crispy inside, slightly spicy and slightly hemp taste, after the entrance, several different flavors and feelings come and go, surprise after surprise.
3. Signature honey bone
The hotel's signature dish, handmade and reduced honey basket, filled with large pieces of honey sauce, boiled with fresh orange juice and syrup sauce, large pieces of pork ribs, tightly wrapped in honey juice, bite open ribs, sour and sweet to stimulate the taste buds, and then the tender pork rib gravy blooms in the mouth, the meat sauce is strong, and the unique sour and sweet taste is favored by the locals.
6. Huaji Restaurant
1. Huaji Gold Medal Eel
A good quality dried fried eel lies in the color, seasoning and dry humidity of the eel, Hua Kee's dried fried eel, which has both a fried golden shape and uniform color; and a unique seasoning style, salty and sweet; dry fried eel, dry and not chai, the fish is still tender. Huaji's gold medal eel has good color, good taste and good taste, which can be described as a fine product.
2. Steamed freshwater dragon fish
Longli fish, produced in the Tanzhou River in Dagang Town, Nansha, is called a high-quality dish by the locals as "unattainable", and the thinner the fish, the better the meat quality. Huaji only uses oil, salt and steaming, and uses the most common spices to highlight the aroma of Longli fish itself, just the right cooking time, so that the fish meat of Longli fish is smoother and more tender, and the longli fish in the mouth is as soft and smooth as tofu flowers.
3. Fry the worm cubes
Grass worms are one of the popular local ingredients, with high nutritional value, and are popular among locals. Huaji Restaurant changed the traditional practice of steaming, adding grass worms to the egg liquid, steaming until they were formed, and frying them in a pot until they were golden brown on all sides, so that the fragrant fried grass worm pieces, that is, the aroma of eggs and grass worms, and met the needs of rich taste.
4. Signature braised suckling pigeon
Hua Ji uses traditional craftsmanship to make eight or two suckling pigeons, insisting on frying on order to ensure that the skin of the pigeons is crisp and smooth. After biting open the crispy skin of the braised pigeon, the tender juice hidden in the meat immediately opens in the mouth and seeps into every corner, making people unconsciously speed up the speed of eating, reluctant to waste a drop of juice and a piece of meat. Such high-quality suckling pigeons have become a resounding sign of Huaji.
5. Typhoon shelter baked sea roche shrimp
HuaJi adopts the authentic typhoon shelter Roche shrimp method, insists on using new fried shrimp and garlic on each plate, gently stir-frys the fried shrimp, garlic and breadcrumbs in the pan, crispy shell, wrapped crisp shrimp meat, every bite, simply slightly spicy seasoning stimulates the taste buds, shrimp meat thick elastic teeth, sweet and delicious.
7. Pin Yi farmhouse dishes
1. Steamed pork with kohlrabi in Nancunfang
Kohlrabi is a specialty of Nancunfang in Dagang Town, where the kohlrabi has the right degree of saltiness, it is very refreshing, and you can taste the sweetness after chewing a few bites. Pork, which should be the protagonist, has become a foil for kohlrabi, semi-fat and lean pork, steamed lard that moisturizes kohlrabi, and the slight salty taste of kohlrabi freshens the pork, the two complement each other, and the fragrance is fragrant.
2. Pin Yimei pole squid barrel
Use whole squid larger than the palm of your hand, and after boiling in water, cut the squid barrels evenly and pour a sauce made with Meiji soy sauce and chili peppers on the surface. Pick up the squid, dip it in a little sauce, and send it to your mouth with a little vegetable, salty with sweet sauce, crispy vegetables, bouncy squid, slightly spicy taste, rich and diverse taste.
3. Pin Yi colorful fishing chicken
Peanuts, carrot shredded, ginger shredded, onion and other 7 different color ingredients are "colorful". When the knife falls, a complete salt-baked chicken is transformed into a hand-torn chicken under the master's hands, mixed with colorful ingredients, and the chicken is fished up, the chicken skin is crystal clear and sweet, the chicken is delicate and not oily, and the various ingredients complement each other to form a tempting dish.
4. Pin Yi roast chicken
Pin yi's roast chicken, using an improved firing method, has made great efforts in marinating chicken, even if it is roast chicken, it can also ensure that the skin is crisp and smooth at the same time, the chicken itself has enough flavor, so that diners can not only taste the unique crispy skin of the roast chicken, but also taste the annoying chicken, from the outside to the inside, the taste is from thick to light, but there is no lack of flavor.
5. Pin Yi roasted pork ribs
Different from the products of other stores, Pin Yi chooses ribs without cartilage, so that the color and taste of each part of the ribs can be unified during the baking process. The secret sauce is particularly fragrant, the special pickling technique allows the aroma of the sauce to penetrate into the meat, and the roasted ribs are very flavorful, the meat quality is good, and the taste is fragrant.
6. Pin yi roast pig head
Pin Yi's signature dish is a whole roasted pig's head, which is marinated and roasted until the surface is charred red. The roasted pig's head is crispy in the outer skin; the fat of the pig's head is thicker, and a mouthful of roasted pig's head, accompanied by a mouthful of shochu, can be described as a good product. The pork head is thick and chewy, and it is very enjoyable.
7. New sand powder kudzu buckle meat
Instead of the taro in the traditional button meat, the local kudzu is sweet and does not have residue, and the fried pork belly is sandwiched between the pink kudzu, poured with southern milk seasoning, and simmered for several hours at high temperature. As the main spice, southern milk can neutralize the fatness of pork belly and make the button meat better.
8. Liang Ji Farm
1. Featured flakes of skin goose
The skin goose is to "slice" the skin of the roast goose, and Liang Ji piece skin goose successfully localizes the skin duck. With a thin crust, wrapped in freshly cut roast goose skin, crisp cucumber strips, local green onion shreds, dipped in a little special sweet sauce, a whole piece put in the mouth, first the sweetness of the cucumber, and then the crisp tenderness of the roast goose skin, the sweet fragrance of the roasted goose skin penetrates throughout the mouth, the more times it is chewed, the more rich the sweet fragrance.
9. Yue Long Restaurant
1. Braised Buddha jumping off the wall
Yuelong braised Buddha jumping wall, a change in the usual Buddha jumping wall practice, the use of fine fresh abalone, selected sea cucumbers, flower glue, goose paws, plus with ham, chicken and other materials boiled for 6 hours of abalone juice, boiled to collect juice, did not use the traditional way of boiling soup production, but with braised, braised Buddha jumping wall soup is more intense, making the ingredients more flavorful, more refreshing.
2. Hongyun Big Suckling Pig
Yuelong insists on burning suckling pigs with open fire charcoal, using pure artificial firing, and the suckling pigs that have been burned after open fire are called peel pigs, and Yuelong's suckling pigs are more brittle than ordinary suckling pig skins and have a longer time of crispness. It not only sells well, the suckling pig skin is ruddy in color, but also accompanied by a burst of burnt aroma, the skin is not only crispy, but also slightly dissolved in the mouth, the suckling pork is tender, fat but not greasy, and the entrance is strange.
3. Ginger and garlic steamed three purees
People often say "spring side autumn carp summer mud", in the year, August to September three mud fish, can be described as exquisite meat quality. YueLong chooses a special seasoning, after an overnight pickled fish, evenly smeared with garlic and ginger on the surface, steamed, the three mud fish after baking, still reveals the freshness, saltiness, aroma, tenderness of the fish, unique salty freshness.
4. Secret curry crab
Through the use of special curry, adding high-quality coconut milk, combining the tastes of the locals, incorporating the vegetable juice boiled from specially selected vegetables, Yuelong has launched a localized curry after carefully mixed proportions, which comes from the natural sweetness of vegetables and enriches the taste level of curry. The selection of Xinken large meat crab, not only large, the meat is also very full and tender, sweet and spicy curry not only does not cover up the aroma of crab meat, but especially highlights the crab aroma.
5. Dragons soar all over the world
After careful selection, the large flower dragon is steamed to separate the meat from the shell, the tender oil is under the pot, and the lobster meat is slowly soaked to make the meat cooler and smoother, locking the juice of the lobster meat. Dragons soar all over the world, starting from steamed egg lobster meat, a mouthful of steamed eggs with a rich lobster flavor, and a bite of crisp and tender lobster meat, chewing makes it leave its unique sweet atmosphere. After eating lobster and steamed eggs, come to a piece of sweet and sour grunt meat to quickly relieve the greasy gas caused by large mouthfuls of lobster and steamed eggs.
6. Yuelong black char siu
The black of the char siu is due to the addition of pasta to the seasoning, which has a special sweetness. The black char siu is wrapped in honey juice, which replaces the traditional honey with the unique sweetness of the noodle sauce to make the taste of the black char siu clearer. The neatly cut black char siu, revealing the crystal flower flesh, glowing with slight oil, refreshing lean meat, and melting flower meat in the mouth, constitute the double-layered taste of black char siu.
10. Yongfu Restaurant
1. Pluck the grunt meat
The high-quality pork belly is fried crispy in tender oil, making the meat elastic and preserving the gravy of the pork belly intact. Poured with sugar, vinegar and orange juice and other sauces, freshly baked Gollum meat, can pull out a long sugar shredded, very enjoyable, the orange juice in the sauce is relatively small, sweeter than other Gollum meat, slightly crisp "sugar coating" wrapped in the inner gravy, crispy on the outside and tender on the inside.
2. Buddha jumps off the wall
Yongfu Buddha jumped off the wall, using traditional ingredients and preparation methods, put the boiled abalone, sea cucumber, flower glue, etc. into the pot, and stir-fry the secret abalone juice slightly. Then put the boiled chicken soup in abalone sauce into a pot to re-season and drizzle on the surface of the ingredients. Each ingredient is a delicious one-bite, and the crispness and sweetness of abalone and sea cucumber are natural gifts.
3. Chicken wings in thick soup
Steamed chicken, pick the chicken breast to tear the shredded, put the chicken shredded and shark fin in the bowl, with the old chicken, ribs boiled for 4, 5 hours of thick soup covered, full of aroma, not only has a strong chicken aroma, fine shark fin, accompanied by chicken shredded, slippery shark fin, wrapped by chicken shredded, chicken aroma, fish fresh together in the mouth burst, one bite after another, let people call out not enough to eat.
4. Oat snowflake denim grains
Oats are a highly nutritious ingredient, play an important role in maintaining human body function, the oats added to the pot and constantly stir-fried, sprinkled with black pepper powder, and then added fried snowflake beef grains, so that black pepper, oats, beef grains fully integrated, very annoying. This approach is very innovative, combining healthy oats with tender beef, which is very creative.
5. Jade Ring Arhat Jai
Luo Han Zhai, as the name suggests, is a vegetarian dish as the protagonist of the dish, mainly with Dutch beans, Chinese cabbage, white fungus, bamboo sheng, white fruit, fungus, golden needle vegetables, hair vegetables and other vegetables put into the pot and stir-fry, vermicelli, winter melon base, and finally poured with a special sauce made with southern milk, very annoying. The sauce is salty, ticking out the fresh sweetness of the vegetables, selling elegantly, and it is worth a try.
6. Warring States Overlord Bone
Local pork ribs are selected, simmered with special herbs, and then the ribs are placed in a roaster to dry, cooked and sprinkled with dried and fried cumin. Vegetables such as garlic hearts and bell peppers on the surface are served with rolled fried spring roll skin, and then torn braised ribs are spread on the surface, and the crispy dough is wrapped in various vegetables, cumin ribs, which is very suitable for the tastes of the locals.
11. Strong restaurant
1. Shrimp balls with thousands of flowers
Shrimp made of fresh river shrimp, kneaded into meat balls, wrapped in spring roll skin, dipped in low-temperature oil pan until golden brown. The skin on the outside is crisp and delicious, the shrimp meat balls are hollowed out, perfectly holding the fresh and tender shrimp juice flowing out of the soaking and frying, biting open the shrimp meat balls, the rich shrimp flavor overflows the mouth, bursting out the juice of fresh shrimp, and the thick shrimp meat balls are bouncing teeth.
2. Flower pepper specialty fish
After the sliced osmanthus fish meat is boiled in water, it is again in the oil pot and placed on the plate; the fresh peppercorns are fried in hot oil, and the flower peppers with hot oil are poured directly into the plate and poured on the surface of the fish. Snow white and smooth fish, fresh and sweet, fried pepper oil left in the mouth, hemp ensued, full of stamina.
3. Crispy melaleuca meat
A self-concocted secret sauce based on southern milk and garlic juice is marinated in large pieces of high-quality pork belly, soaked in 100 degrees Celsius of hot oil, and the crust becomes brown and crispy. Wrapped in a thin dough crust, dipped in a special salty and sweet sauce of crisp cucumber strips and green onions, bite open, the gravy bursts out instantly, not only the sweetness of cucumbers and green onions, but also the caramelized and southern frankincense of pork belly.
4. Signature white cut chicken
Qiangsheng restaurant strictly controls the quality of the chicken, can make the chicken thoroughly cooked and tender, the chicken skin is golden in color, crisp and not greasy, the chicken is thick and tender, chewed up, the taste is thick, it can be described as "very chicken flavor"; to ensure that the "chicken flavor" is enough at the same time, with the simplest ginger mushroom oil dipping sauce, dipped in ginger chicken, the taste is more fragrant, more prominent the taste of the chicken itself.
(For more news, please pay attention to Yangcheng Pie pai.ycwb.com)
Source | Yangcheng Evening News • Yangcheng Pie
Editor-in-charge | Chen Yuxia