Who is the fourth most consumed poultry on the Chinese table after the chicken, duck and goose?
The answer is the pigeons.
In the meal can not be separated from the chicken of Guangdong, but there is a "one pigeon wins nine chickens" saying, the status of pigeons on the Table of Cantonese people can not be underestimated!
China produces 600 million meat pigeons a year, half of which go into the stomachs of Cantonese people.
The place where it is recognized that you can make suckling pigeons is Zhongshan, which is 0.5h of Guangzhou City Railway and is called "the hometown of China's suckling pigeons".
In the strong cities of the Pearl River Delta, Zhongshan is economically inferior, but it can't stand the fact that people will live a life!
In 1997, the United Nations Habitat Award, the world's highest award in the field of human settlements, was awarded to Zhongshan, so strictly speaking, Zhongshan is the first livable city in China.
I don't know about other countries, but for Chinese, for a place to be labeled livable, things have to be delicious.
Zhongshan people have absolutely high standards and strict requirements for food - it is better to run a little longer and eat in the corresponding town.
Shiqi's pigeon, which has almost become synonymous with Zhongshan, is delicious and juicy, and even the bone can hide a bag of grease;
As one of the birthplaces of Cantonese-style lak flavor, the soul of pot rice is the huangpu la flavor;
Small olive chrysanthemums in Zhongshan that is quite useful, after enjoying the flowers can also make a whole table of chrysanthemum feast;
Shunde fish raw out of the circle, Zhongshan people only love the fleshy, crisp taste of Dongsheng crisp meat fish;
Guangdong can play more than intestinal powder, Sanxiang sesame powder toppings are changed, and even eating for a week is not tired.
N brushed Guangzhou, which is delicious from Michelin to neighborhood shops, Shunde, Foshan, which pulled grass almost without stepping on thunder, and Chaoshan that can't put teapots and beef balls, but Guangdong's food representatives are more than three.
Ishiki pigeon
The reason why is the Ishiki pigeon is famous is that it is a leader in ingredients.
In the last century, the returned overseas Chinese from the United States brought back the excellent pigeon breeds to Zhongshan, and then the Shiqi pigeons were cross-handed over with the local pigeons, the flesh was thick and skinny, and the chest was large, no matter what the firing method was, it was very suitable.
Ishiki's most famous method of roasting pigeons is braised, but after checking the information, I learned that this braised pigeon is not braised.
Generally, the shop uses "cooked fried", that is, the pigeon is soaked in the marinade, dried and drizzled with hot oil, so that the pigeon is blanched with a red-hot color.
And Zhongshan's shop can use "raw fried" with a higher difficulty coefficient because the ingredients are good enough.
Raw frying does not have the step of brine cooking, directly pouring oil to cook, this practice is one of the higher requirements for the quality of the pigeons, and the other is more difficult to grasp the heat of the oil. In a sacred place like Zhongshan, there is a high probability of tasting.
Shiqi is the urban area of Zhongshan, and restaurants full of streets, regardless of size, basically use suckling pigeons as signboards.
But you will find that the pigeons on the Zhongshan people's table will even be smaller than those eaten in other places. It's not that I'm short of two pounds, but I want to make raw fried pigeons, preferably about 13 days old pigeons.
The shiny pigeon skin is so tight that it is even a little difficult to tear, and it is full of juice after tearing it open. Because the pigeons are still young, the bones are very crisp, and the average per capita is only 2 points!
Ishiki's most famous suckling pigeon is Ishiki, an old shop that opened in 1991 and focuses on local dishes for mass consumption.
The signature Ishiki pigeon is braised and brine, and there are many other Cantonese dishes.
Photo: @Happiness Yang
Personally, I prefer to cook pots, several branches, but also a good and inexpensive neighborhood store. The price of braised suckling pigeons has risen several times, and it is only 22 mosquitoes.
When the pigeon is on, it is best not to cut, tear it open by hand to suck the soup, braised is worthy of the signature, the breast meat is not woody, better than the brine.
Pictured: @Cow cow bumps head
Huangpu town roasted wax
Every Lao Guang is most familiar with the food ranking, morning tea, old fire soup, and roasted pork.
I think that roasted pork is a dish that can see the level of the whole table at a glance, and the origin of the wax flavor recognized by all Cantonese people is also Zhongshan.
Guangzhou's famous roasted wax shop Cangzhou, eight hundred years, behind are the huangpu bosses; online shopping to get the big brand of la flavor Guangzhou Emperor, Hong Kong Ronghua, there are Huangpu teachers sitting on the gate.
Huangpu is 1h away from Shiqi driving, do not want to be so troublesome, Shiqi has an authentic taste of the old gold and silver dragon roast taste, small expensive, and do not support dine-in, but the gold and silver dragon roasted wax production is still very good.
The signature roast goose, char siu, without too many spices, a taste to know that the baking step is done in place, the sweet taste of the ingredients themselves is very prominent, and the sweet and sour juice without dipping is more delicious.
Figure: @lulap
The flavor of the pot and the pot rice are a match made in heaven, in fact, the pot rice is also the signature, just in one breath to taste the pot rice and the pigeon.
Photo: @Xin _meeeeee
Mitsugo Seto
A day in Guangdong can be summarized into four words - porridge flour rice.
Although the "powder circle" in Guangdong is the most famous for its intestinal powder, the bowl of flour that is most difficult for Zhongshan people to refuse is still set flour from the small town of Sanxiang.
The TV series I want to revisit every year, "Male and Female Love"
The most difficult thing to replicate is that wash powder is best made with local mountain spring water.
Brown rice is soaked, watered, and then ground into rice noodles together with overnight rice, and the rice flour rice from the "Seto" after the rice milk is set is fragrant and does not support the stomach, so it is most suitable for breakfast.
The powder itself is light and tasteless, so the toppings of the powder are usually very hearty. Char siu, roast goose, beef brisket and other fatty meat, the soup base is a broth boiled with pork bones or chicken bones, and a bowl full of Ingredients Migose powder is really not tired.
It is already difficult for the sesame shops in Migo to open up the gap in the powder, so the delicious shops will make a big effort on the toppings.
Originally opened on the edge of the Stone Arch in Migo, it has been open for more than 40 years, and the earliest family workshop, because the reputation has always been particularly good, now there is also a branch in Ishiki. There are more than 40 kinds of toppings, and the most recommended are the side meat set and the intestines.
Pictured: @aha-hmm-ha-hmm
Another one with a particularly good topping, Tsukasa Chicken Set, is also a must-have in Sanxiang Town, but only if you don't hate the ginger flavor.
Their family must eat the signature chicken set, and the powder is served and remember to drink the soup first. Chicken juice, wine and ginger flavors work together perfectly, and Wenchang chicken itself is quite smooth and tender.
Photo: @Lillian
Dongsheng crispy meat fish
Although Zhongshan is not far from the sea (Zhuhai next door is a big seafood eater), the experience of eating river fresh is even deeper.
Crispy meat fish is actually a kind of grass carp, fish protein content is unusually high, and the taste is not the same as ordinary fish - crisp and bouncy, very chewy.
One of the most famous restaurants for eating crispy meat fish in Zhongshan is none other than the Red Sun Hotel.
In their home, you can find almost all the ways to eat crispy meat fish, such as steamed fish brisket, pretzel fish bones, boiled fish fillets, sand ginger crispy meat fish... There are too many ways to do it.
I prefer to eat the side stove, which can best retain the original taste of fish.
Slice the fish, or beat into minced meat to make fish balls, and blanch them for 10 seconds. The hot and crispy meat is quite firm and the taste is unforgettable!
Small olive chrysanthemum feast
Before I met Xiaolan, I still knew about this place through the dish soap at home
Every autumn, Xiaolan will hold a famous chrysanthemum party, on the one hand, Zhongshan people also do their best to use chrysanthemums as ingredients, invent a table of chrysanthemum-related dishes.
There are hundreds of ornamental chrysanthemums, but only four of them are sweet and less astringent.
More common are chrysanthemum chicken, chrysanthemum steamed meatballs, chrysanthemum fish olive, chrysanthemum hot pot, etc., Xiaolan's restaurant even if it does not have a chrysanthemum feast, there will be several chrysanthemum-related dishes.
If you are not used to eating chrysanthemums, then I recommend you to try the "chrysanthemum dessert".
In the case of tianyuan ice room, the oldest sugar water shop in Zhongshan, which opened in 1989, their signature is a bowl of chrysanthemum olives.
Water olive is a traditional dessert made of glutinous rice skin, bean paste and hemp paste as filling, and the soul is the chrysanthemum bran sprinkled on the noodles.
The taste is a bit similar to tangyuan, soft and sticky in the mouth, and there is a strong chrysanthemum fragrance, which is very special.
Although there are still many, many things that have not been written, but the above several Zhongshan "specialties", I think it is still necessary to find a shop to eat.
That said, the old Guang who will eat will also come to eat a trip to Zhongshan, of course, it will not only be this material. Then recommend a few old shops with good reputation~
Kika, Fukushima
Qixiang Village, which is recommended at the beginning, is one of the favorite canteens of the locals, and the most distinctive cuisines in Zhongshan are all available in Qixiang Village, and the products are good, and there are few dishes that step on the thunder.
Pictured: @ Bad Drink Rotten Food
Opened next to the vegetable market, Qixiang Village specializes in a variety of brine private dishes, with a vat of old brine blessings, from the milk pigeon and foie gras that must be ordered at each table, to the home-style beef tongue, large intestine, steak, what ingredients are thrown in are delicious to the disc.
Pictured: @Hip Hop Skinny Fat Stick
Although it is made of old brine, the taste is light and hanging.
The foie gras sold by tablet is a pale pink color, melts in the mouth, and the meat aroma instantly rushes from the mouth to the brain! Although the price is small and expensive, it is 38 yuan / piece, but it is still worth a try.
Pictured: @ Good big fried chicken
Tang Ji Seafood Restaurant
For the fat and strong butter crab, it is a good reason to come to Zhongshan!
Nanlang in Zhongshan has a kind of water crab raised in the waters at the junction of brackish and fresh water, which is qualified for the market and weighs at least one pound, which can be called the giant stone Johnson among crabs.
Nanlang's water crab has both the thick meat head of the river crab and the umami taste of the sea crab, as long as it is simply steamed.
Pried open the crab shell juice immediately gushed up, first drink the soup, then dismantle the meat, even the crab legs are eaten clean.
Every year from the end of May to the middle of August in the lunar calendar, the butter crab is a limited time to market, and everything you can eat is earned!
Figure: @Bao_Rita
Nanlang has a seafood street specializing in crab eating, which is close to the crab farmers trading place in Yakou Town. If you don't want to bargain so much trouble, then go directly to Tangji Seafood Restaurant.
Their home is one of the most well-known seafood eating places in Yakou, the fresh seafood quality is very good, and the average person of 150 is also a good deal.
Photo: @ Whole Wine Beauty
Songpi Shed Hotel
Nakayama is famous for eating suckling pigeons, but it is impossible to drop without eating roast goose
As the name suggests, the Pine Skin Shed Hotel is built with a roof of pine skin, and is a well-known fly restaurant, and the business is so good that it is difficult to find a lunch on weekdays.
Although the environment is not bad, it is very exquisite from the selection of materials to the practice.
The goose should use the magang goose that is less than two months old, blowing, boiling water, boiling the skin, over-cold water, burning lychee wood to maintain the temperature, and patiently waiting for the wonderful chemical reaction between the goose skin and the marinade.
Goose meat is quite in place, the goose skin is crisp, the goose meat is tender, a piece of fat is commensurate, a thin layer of fat, and the mouth is full of wine, fruit and wood, and oily aromas.
Photo: @Wuling Mountain Stream
The goose skin is crisp and tender, the fat is evenly thin, and a thin layer of fat makes the roast goose taste more tender. Half a roast goose 80 mosquitoes, the portion is also sufficient, enough for 3-4 people to eat.
Yongli tofu flower
A long-established sugar water shop of the same age as me, the storefront is small, very old, but the taste of Yongli is definitely the memory of a generation of Zhongshan people.
Figure: @Chaossa
Yongli's sugar moisture four categories, bean blossoms, double skin milk, dairy products and snacks, in addition to beef balls, the others are only single digits, the cost performance is really amazing.
Photo: @Yibao
The most recommended tofu flowers and double skin milk, tofu flowers are quite smooth, cold and cool very cool.
Double skin milk is also very different from Shunde's, the milk taste is lighter, the bean flavor is stronger, and it is also delicious.
Pictured: @Eat me a jio
I also thought about the souvenirs, and it was appropriate to bring almond cakes.
The almond cake of "hanging sheep's head to sell dog meat" is actually made of mung beans, the first of which is Zhongshan's century-old brand Tsui Xiang Yuan, but I don't know why when I mention the almond cake, it automatically associates it as a Macao specialty.
In addition to food and Sun Yat-sen, Zhongshan does not have a particularly eye-catching tourist business card, but the whole city feels comfortable and comfortable.
This time I deliberately did not write About Shaxi, because that is the next place I want to pull grass, please feel free to tell me if you have a recommendation!
The next time you go to Guangzhou, you can also consider adding Zhongshan of the 0.5h city railway to your plan
/Transportation Tips/
For tourists from other provinces, the most convenient mode of transportation is still from Guangzhou to high-speed rail / urban railway, as long as 0.5h, the daily frequency is very much;
Among them, Zhongshan Station is in torch development zone, Zhongshan North Station is in Shiqi District, Xiaolan also has Xiaolan Station, mainly in the urban area to eat, to Zhongshan North Station is the most convenient;
If it is the Pearl River Delta, then self-driving travel is also very good, from Guangzhou, 1.5h can arrive.
/Accommodation Guide/
Zhongshan high-end brand hotels are still very complete, Zhongshan Poly Le Meridien is closer to Shiqi, the East District has Hilton, to Zhongshan Station / Zhongshan North Station can be; Xiaolan has Hampton By Hilton, Crown Holiday, take the car to Xiaolan Station closer.
Related Reading: