Zhuhai, a prefecture-level city in Guangdong Province, is located in the southwest of the Pearl River Estuary in Guangdong Province, with a superior location and bordering the South China Sea, and is the second largest port city in China after Shenzhen.
White soy sauce emperor baked white pigeon fish
White pigeon fish is a famous dish in Zhuhai. Because pigeon fish grow in rivers, beaches and wetlands at the junction of brackish and fresh water, coupled with its peculiar habits, the meat is tender and delicate but not coarse, the toughness is moderate and not numb, the taste is wild and does not contain fishy, so the natural seafood flavor is full, is the noble of seafood. The famous chef of Yili Restaurant takes it as the main ingredient, accompanied by compound soy sauce emperor and ingredients cooked in the pot mouth, and carefully prepared the famous dish of Zhuhai, "soy sauce huangkou white pigeon fish", which is rich in nutrition and delicious taste.
White vine pink lotus
Lotus roots are sold all year round, but the best ones are produced in autumn. Lotus root is rich in starch, a variety of vitamins, protein and calcium, phosphorus, iron and other minerals, the nutritional value is quite high. Its sexual taste is sweet and cold; into the heart, liver, spleen, stomach four meridians, raw food can eliminate stasis and cool blood, clear heat and quench thirst, appetizer; cooked food can strengthen the stomach, nourish blood and muscle.
The lotus roots produced in Baiteng Lake are the most beautiful. White vine powder lotus is famous for its fat, powdery, loose residue-free, broken silkless lotus, also known as ruthless lotus. Raw food is like horseshoe (荠) is refreshing and sweet, and can be boiled, stir-fried, and stewed, and the flavor of meat is better. Made into sugar root, the taste is as sweet as honey.
Abalone button yokozuna oysters
Hengqin oyster body fat, fresh and beautiful, sweet and fragrant, with "one big, two fat, three white, four tender, five crisp" well-known at home and abroad. Bao juice buckle Hengqin oyster using Zhuhai's four major delicacies - Hengqin Guifei oyster as the main raw material, bright color, oyster tender juice, rich nutrition, nourishing and strengthening.
Golden wind eel
The golden wind eel, also known as the blue eel, eel and river eel, is one of the precious fish in freshwater and is known as "ginseng in the water". Zhuhai Jing'an Town Golden Village Bay, because of its water quality environment is not polluted, is a good place for the growth of golden eels, here the eel is fat, tender meat, wind eel meat is less bone, tender meat, meat delicious and delicious, rich in fat and vitamin A, has a high nutritional value.
Golden wind eel meat is smooth, less broken bone, good taste, fried food crisp and fragrant, stewed glue smooth and sweet, playing side stove to eat smooth, soy sauce steamed, umami flavor, locals like to use the tile palm fire bureau, unique flavor, vegetarian for food to respect.
Dry cartilage carp
Dry cartilage carp grows quickly and has a short maturity period, and is famous for its bone quality different from ordinary mud carp, and is highly respected by food in the Pearl River Delta and Hong Kong and Macao. Dry cartilage carp is suitable for steaming with soy sauce and has a unique flavor.
Qianwu cartilage carp is famous for its production in the Area of Puzhu Pit in Qianwu Reservoir, Doumen District, Zhuhai City, resembling ordinary mud carp, but the fish body is silver and smooth, the chest is dented, and its bones are transparent and milky after cooking, and the food is like a vermicelli, and the fish is tender and delicious.
Cheese oysters
Cheese oyster is one of the top ten famous foods in Zhuhai, with a compelling aroma, delicious and tender. Oyster is a kind of high-grade seafood with rich nutritional and therapeutic value, which can strengthen the spleen and stomach, replenish weakness, benefit qi and blood, soft and firm loose knots, and often eat oysters to make the skin smooth and white.
The cheese oysters are blanched in boiling water for ten seconds with their shells, then dried. Put butter, onion grains, garlic grains in the pot, stir-fry until fragrant, add fresh milk, cook the cheese, add salt to taste and become a roasted oyster sauce. Drizzle each oyster with one teaspoon of grilled sauce and place in the oven for five minutes.
White vine water duck
Baiteng Lake in Doumen, Zhuhai, is rich in water resources and has a wide variety of species in the water, which is particularly suitable for the growth of water ducks. The warm and humid climate of Baiteng Lake, fat aquatic grass, water ducks flock to the lake, pecking at the fish, shrimp, crabs and plankton in the lake, because of the abundant food, the water ducks here are fat and fat, the meat is fat and tender, and it has become a major local delicacy.
White vine water duck has a high nutritional value, with Huaishan, round meat, goji berries stewed white vine water duck, taste fresh, sweet and refreshing, supplement but not dry.