"In Guangdong, everyone is a foodie!" Wrinkled yarn fish rot, steamed chicken in the water of the bridge, strangled fried milk... Those authentic foods hidden in the Countryside of Guangdong, the style attracts the tip of the tongue of foodies to "linger". Fangzhi Guangdong and Guangdong Agriculture and Rural Area jointly launched the "Rural Food Month" series of articles, quickly follow our footsteps and set off together, looking for the delicious hidden in the village countryside, without losing the "food" machine!
The best (hào) to eat is Cantonese
The best (hǎo) to eat is Cantonese fish
Cantonese people eat fish and know how to eat fish. Steaming, boiling, grilling, frying, frying, stuffed fish, fish balls, fish rot, fish cakes, fish dumplings, eighteen martial arts, wonderful.
1 steamed carp
The simplest and deepest dish in Cantonese cuisine is steaming. Steamed fish is fragrant and fragrant, with little nutrient loss. Zhaoqing's steamed Maixi carp and steamed Wenxi carp are among the leaders.
Silver scales strung with gold thread on both sides
Fishbone contains jade belly full of cream
The head is short and the flesh is tender and smooth
Taste jiawang blood and beauty
Steamed Maixi carp is a specialty of Zhaoqing. This poem fully summarizes the characteristics of the Mai Xi carp. Qing Xuantong's "Chronicle of Gaoyao County" says: "The baixi wheat pond carp in Dawan is particularly famous, with silver scales and cartilage, and its fat and beauty are unique. "Steamed Maixi carp is sweet and delicious, without fishy taste, "fresh and sweet as honey, tender as jade, fat but not greasy."
Steamed Mai Xi Carp (Courtesy of Tai Wan Town Government Office)
Steamed carp is also a specialty of Zhaoqing. The Qing Xuantong "Chronicle of Gaoyao County" has "The Fat beauty of the Carp of Shapu" and "The Three Famous Carps of Gaoyou, the First District of The Upper Olive, the Three Districts of Maitang and Baixi, and the Wen of the Sixth District are the most famous, especially the carp of the Wen Dynasty." There are three gold threads on both sides, which are sold in Yangcheng, especially many".
Wen 㞧 carp is mainly steamed, after the Mid-Autumn Festival, the wen 㞧 carp is particularly fat, when steaming, the skin of the fish is downward, the meat in the fish is up, do not put ginger and shallots, less or no oil, so that the steamed carp taste is prominent, the fish scales are smooth, cool and not greasy. In 2014, the carp was rated as a national geographical indication protected product.
Steamed Carp (Courtesy of Dinghu District Local History Office)
2 Si Qian Night Fish
Siqian night fish mainly refers to white boiled bighead carp in Siqian Town, Xinhui District, Jiangmen City. In the 1960s and 1970s, some villages in Siqian Town were mainly engaged in fish farming, and villagers often fished at night to cook supper, commonly known as "fighting fog". Locals believe that bighead carp is the freshest at night, because at this time bighead carp surface in the fog water, the most vigorous and most vibrant. Freshly caught fish is boiled in oil and salt, and the meat soup is sweet.
Bighead carp that has just been salvaged (Courtesy of the Party and Government Office of Siqian Town)
When making Siqian Night Fish, the bighead carp is cut into pieces, cooked over slow heat, and the pot is immediately cooked at the moment of cooking, and the heat is just right, which is the key to making Siqian Night Fish. When making, it is necessary to use firewood to burn the fire, to preserve the original taste of the original rural flavor, fresh bighead carp does not have a trace of mud and feed taste, the fish meat is also filled with a hint of firewood sweet fragrance, with newly fried peanut oil, sweet and smooth, refreshing and not greasy in the mouth.
Siqian Night Fish (Courtesy of The Party and Government Office of Siqian Town)
3 fish fried
Fish frying, also known as fried fish blocks, fried fish cubes, is the use of fish pieces as raw materials, plus sticky rice flour after frying into the local special cuisine, is a common cooking method for eating fish in many places, more famous are Stone Pond fish frying and electric city fish frying.
Shitang fried fish pieces (Photo by Long Quanming)
Shitang fish fried local raw and fierce grass carp, scales, gills, fish heads, fish tails, washed, the fish body cut into four or five cm wide chunks, with wine, ginger juice, salt and other maceration, filtered and mixed into the frying powder stirred evenly; pure peanut oil into the pot after heating, the fish pieces along the edge of the pot slowly slide into the oil pot, stir evenly until the fish pieces are golden brown, fish out the fish pieces while hot to eat the best taste.
Shitang fish fried is an indispensable dish for banquets in Shitang Town, Renhua County, Shaoguan City, and fried fish cubes are a local delicacy that represents the goodwill of the people and the good health and auspiciousness of the people.
Electric City fish frying process (Courtesy of Electric Town Government)
Diancheng fish frying is a specialty of Diancheng Town, Dianbai District, Maoming City, which was formed in the middle of the Qing Dynasty. It is made with fresh, high-quality fish (both marine and freshwater), and the fish made with moray eel is the most delicious. In addition, the electric city oyster fried is also very famous.
4 Fried vine eels
Fried cane eel is a special dish of Qianwu Town, Doumen District, Zhuhai, which is made of ganwu town's famous aquatic products, rattan eel through unique cooking techniques, because of the special method and eating method, unique aroma, wok full of wok, crisp and refreshing, very popular.
Qianxi Village (Photo by Luo Jianwei)
Qianwu stir-fried cane eel has a history of nearly 100 years, and its cooking skills have been slowly explored by three generations of the Liang family. The third generation of heirs, Liang Yizhong, began to learn cooking skills from his father at the age of 17, and constantly improved in taste and craftsmanship, and now fried vine eel has become his best dish.
Liang Yizhong was interviewed and filmed by Guangdong Satellite TV's "The Taste of Lao Guang" (Photo courtesy of Doumen District Local History Office)
Vine eel is a kind of eel, growing outside the brackish and fresh water junction, its body shape, pattern and color are similar to old rattan, so the name of the vine eel; although it is prickly but delicious, high nutritional value, it is still not fed with feed.
Fried vine eel mainly has two processes of slaughter and frying, because the surface of the vine eel will secrete a lubricating mucus, slaughtering the vine eel requires special tools and skills, Liang Yizhong will be grandfather to slaughter the tools of the vine eel to this day; fried vine eel pays special attention to the mastery of the fire to ensure the crisp and refreshing of the eel.
The way to eat fried vine eel is very special, you have to use ginger slices to sandwich the vine eel slices while they are hot, and mix the spicy taste of ginger juice with the aroma of rattan eels; but eating eel slices alone also has a different taste.
Qianwu fried cane eel (Photo courtesy of Doumen District Local History Office)
5 fish balls
Fish balls, also known as fish eggs, fish balls or water balls, are a delicacy made with surimi. In Guangdong, Shantou's Dahao Fish Balls and Jieyang Huilai's Shenquan Fish Balls are particularly famous. In addition, Guangzhou Panyu Shawan Ancient Town has also formed a special way of eating "climbing the Golden Mountain".
Dahao Fish Balls (Photo by Wang Haipeng)
The history of Dahao fish balls has been developed for hundreds of years and is an indispensable product of Chaoshi cuisine. The source of the Dahao fish balls is allusions to "the Southern Song Emperor fell into distress and was given a seal", "the bandit Qiu Hui's filial mother created during the Qing Shunzhi period", "the folk artist Liang Jinghe improved during the Qing Xianfeng period".
In 2018, "Dahao Fish Ball" was rated as a national geographical indication protected product, and its production technique was included in the list of the seventh batch of provincial intangible cultural heritage representative projects in Guangdong Province. Haojiang District has held the "Dahao Fish Balls" food festival for four consecutive years.
Dahao fish balls out of the oven (Wang Shaodong photo)
The production of Dahao fish balls is mainly based on high-quality marine fish in Haojiang Hong kong, such as snake mullet (nago fish), mackerel, moray eel, etc. as raw materials, after rinsing, heading, de-belly, deboning, scraping fish meat, kneading into surimi and then put into wooden barrels, quickly tapping the glue with the palm of the hand, adding a certain proportion of egg whites, salt, monosodium glutamate and water starch, patting into a paste, scooping out from the palm of the hand, putting it into warm water after condensing and fixing, after boiling and cooling, cooking and cooking again. The traditional technique of hand-crafting fish balls cannot be completely replaced by machines to this day.
Hand-clapped fish balls and kon noodle soup (Courtesy of Haojiang District Culture, Radio, Television, Tourism and Sports Bureau)
Shenquan fish balls are a famous specialty of Jieyang Huilai, known for their crisp and delicious, smooth and tender meat, and delicious taste. Shenquan fish balls are made by using fresh "Nago fish" as raw material, peeled and boneless, added egg whites and starch, stirred vigorously, squeezed into small balls, and cooked in boiling water. With the change of the times, the raw materials of fish balls are also changing, and today fish balls are most famous for processing eels, light nails, and mackerel. Folk praise god spring fish ball elasticity is so large, fall to the ground can bounce back on the table.
Huilai Shenquan Fishing Pill (Courtesy of the Propaganda Department of Huilai County CPC Committee)
"Climbing Jinshan" was originally named "Stalk Heap Turning" (Shawan dialect), because this way of eating mud carp and fish slipping is similar to a series of actions of "stalk heap turning" (in the past, wheat straws were usually piled into a pile when burning firewood in the local area, and a few were extracted from below when used), and later renamed "Climbing Jinshan".
"Climbing the Golden Mountain" model (Photo courtesy of The Bureau of Culture, Tourism and Sports, Panyu District)
"Climbing the Golden Mountain" is mostly based on more than ten centimeters of small mud carp as raw materials, the mud carp meat is sliced and finely chopped, repeatedly beaten to the glue, forcing out the umami taste of the fish, with green onions, pepper, salt and other seasonings, made into a fish slippery and piled into a small mountain (fish ball), placed on the lettuce leaves, moved into the center of the flat bottom water hot pot, when eating the fish gelatin scraped into boiling water and cooked.
Scraping fish mud (Photo courtesy of The Bureau of Culture, Tourism and Sports, Panyu District)
6 Fish rot
Fish rot is a traditional surimi (the main ingredient is fresh mud carp) cuisine in Guangdong, compared with fish balls, the overall process of the two is similar, but the former is fried and the latter is cooked. Because its main ingredient is fish, the shape resembles fried tofu, so it is called "fish rot". Luoding wrinkled yarn fish rot, Foshan Lecong fish rot, Shiwan fish rot are well-known in Guangdong.
Fish rot processing and production (Photo by Su Hanrong)
Wrinkled yarn fish rot is a traditional delicacy in Yunfu Luoding City. According to reports, during the Qianlong period of the Qing Dynasty, the Luoding people used mud carp to make "fish three flavors", that is, fish balls, fish rot, and fishbone balls (also known as crispy fish). Because the wrinkled yarn fish rot is shaped like a round ball, there is a meaning of reunion and happiness, and the pronunciation of "fish rot" is harmonious with "the richer", which has the meaning of attracting wealth and treasure, getting richer and richer, so the locals often use it as the finale dish of the banquet, which means family reunion and happiness.
In February 2010, Luoding wrinkled yarn fish rot was rated as a National Geographical Indication product. In 2014, Luoding wrinkled yarn fish rot was selected as "100 kinds of special snacks in Guangdong". In 2015 and 2017, luoding wrinkled yarn fish rot was selected into the catalogue and list of famous and excellent new agricultural products in Guangdong Province three times in 2015 and 2017, and in 2018, Luoding wrinkled yarn fish rot making technology was selected into the list of the seventh batch of provincial intangible cultural heritage representative projects in Guangdong Province.
Wrinkled yarn fish rot (courtesy of Luoding City Local History Office)
Shiwan fish rot is a traditional dish of Shiwan in Foshan's Chancheng, which was formed at the end of the Qing Dynasty. Shiwan Taodu fish rot produced by Foshan Guanfang Food Co., Ltd. is the most authentic, and has been rated as "China's Famous Dish", "Foshan Famous Dish", "Chancheng District Top Ten Brand Cuisine", "Zhangcha Top Ten Famous Dishes" and so on.
Shiwan Taodu Fish Rot (Courtesy of Zhangcha Street Publicity, Culture and Sports Bureau)
Lecong Fish Rot originated from Shajiao Village, Lecong Town, Shunde District, Foshan City, and after nearly a hundred years of inheritance and innovation, it is most famous for the production of Liyuan Restaurant, a long-established restaurant in Shunde Catering Industry in Lecongwei. In 1998, it won the gold medal of Shunde City Food Competition, in 2007, the dish of "Hometown Grilled Fish Rot" won the Bronze Award of Shunde Gold Medal Dish Selection, and in 2007, "Shrimp Bamboo Sheng Grilled Fish Rot" was rated as "Top Ten Famous Dishes of Lecong".
Spring flower rolls spelled fish rot (Courtesy of Lecong Town Government)
7 fish cakes
Fish cake is a traditional dish made of mud carp surimi, its process is similar to fish balls and fish rot, different from the first two cooking and frying processes, the final product is fried, so it is also called fried fish cake. Representative Guangdong fish cakes include Foshan Jun'an fish cakes, Jiangmen Lotus Pond fish cakes and Zhongshan Haizhou fish cakes.
Fried fish cake (Courtesy of Zhongshan City Local History Office)
Junan has a cake centennial
Tempt the villagers to taste the wine
I am even more happy to be on the Dragon and Tiger list
Farmhouse snacks are king
This poem describes the Jun'an fish cake in Foshan. Jun'an fish cake was formed during the Qing Dynasty, and Ouyang Lizhi, a Jun'an Cangmen man, initially set up a stall on Jun'an Wei Central Street (now Hua'an Zhi Street) to create fried fish cakes, and his son Shou Zhao inherited his father's business and hung up the sign of "Shou Zhao Fish Cake".
In December 1997, in the national snack evaluation competition held in Hangzhou, Junan Pancake was rated as "Chinese Famous Snack" by the China Cuisine Association. In the 1998 Shunde Food Competition, the Jun'an fried fish cake made by Cuihu Mountain in Jun'an Town was rated as a gold medal dish. In 2013, fried fish cakes were included in the four famous dishes of Jun'an.
Jun'an Fish Cake (Courtesy of Jun'an Town Publicity, Culture and Sports Office)
Lotus pond fish cake originated from Hetang Town, Pengjiang District, Jiangmen City. Legend has it that there was a royal cook in the Tang Dynasty who was forced to flee with his son to live in a small fishing village in present-day Hetang Town because of his offense. The royal chef's son has been weak since childhood, and he is particularly uncomfortable with the fishy taste in the south, so the royal chef uses local mud carp to start meat, uses the recipe of ancestral secret meatballs, hands hit the fish meat tendons, and uses the iron plate to fry into fish cakes, fresh but not fishy, refreshing and elastic teeth, lotus pond fish cakes gradually spread.
Fragrant fried lotus pond fish cake (courtesy of Hetang Town Cultural Station)
Haizhou fish cake is a traditional food in the area of Haizhou Administrative Village, Guzhen Town, Zhongshan City. At the end of the Qing Dynasty and the beginning of the People's Republic, Haizhou villagers used the mud carp farmed in the local fish pond to make delicious fish cakes, and now Haizhou fish cakes have become a common dish in restaurants. In 2006, Haizhou Fish Cake won the gold medal of "Zhongshan Famous Dish Point".
Haizhou fish cake (Courtesy of Guzhen Town Party and Government Office)
8 Fish Skin Corner in Water Country
Fish Skin Corner, also known as Gulao Fish Skin Corner, is popular in Andehan Gulao Town, Jiangmen. Fish skin horn with fish mushroom porridge is a special breakfast for the people of The "Water District" of Gulao.
Fish Skin Corner in Shuixiang (Courtesy of Heshan City Culture Center)
Gulao Water Town, also known as Weidun Water Town, since the beginning of the Ming Dynasty, large-scale construction of embankments on the edge of the West River to prevent flooding, in the place of alluvial beaches in the embankment, excavate fish ponds to raise fish. Legend has it that the shopkeeper killed and washed the two large squid in the large water tank, peeled off the fish skin, and chopped the fish into meat balls; and then cut the fish skin into two inch wide pieces, cut the two fish into thirty-eight pieces, put the seasoned fish balls in the small fish skin according to the amount, and then stitched the fish skin with a five-inch long short line, and the tail of the line was stuffed into the horn meat, leaving a long line head for eating.
After all the processing was completed, the shopkeeper steamed thirty-eight small fish horns in two plates and over fire, and the cooked fish skin horns were like the water diamond horns growing in the water village river. When eating the corner, first grasp the thread of the corner with your hand, then click on the small dish containing the flavor of the seasoning, and then eat, and only one line is left after the corner is finished. At that time, the couplet of "sweet and crisp cuisine, a line of fish skin horns in Guangqiao" was left behind, and it was widely circulated in the local area.
Making fish skin horns (Courtesy of Heshan City Culture Center)
9 Let the mud carp
"Let mud carp" is actually "stuffed mud carp", because "brew" and "let" are homophonous in Cantonese, so "stuffed mud carp" has become "let mud carp". Jean mud carp is a famous dish of Cantonese cuisine, which is more famous for the town of Shunde Lecong in Foshan.
Lecong stuffed mud carp (Courtesy of Lecong Town Government)
Lecong let the origin of mud carp is not available, in the old days people used to call it "fake fish", the dishes are ingenious, although the method is complex, the test technique, take time, but people's ultimate pursuit of delicious, giving it vigorous vitality.
Goji juice (Courtesy of Lecong Town Government)
The main process of making mud carp is: first clean the fresh mud carp belly, in the case of keeping the head and tail connected to the original fish skin, use a knife to peel off the meat of the fish belly, add tangerine peel, shiitake mushrooms and other ingredients to chop into minced fish, mix with pepper, salt and other seasonings, backfill the belly, fry the fish in the pot until both sides are golden brown, cut into pieces and put back into the fish shape, drizzle with tempeh, minced garlic, salt, sugar and other seasonings to eat.
Production steps (Courtesy of Lecong Town Government)
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Source: Fang Zhi Guangdong