In Dongguan, tradition and modern narrow roads meet, magically blend, people look back at tradition, while actively seeking change, delicious circulation does not stop. Recently, the last episode (third episode) of the documentary "Taste of Dongguan" jointly produced by the Propaganda Department of the Dongguan Municipal Party Committee of the Communist Party of China and Daolai Media was launched, and the theme of this episode is "Feast Circulation", which revolves around the development and changes of Dongguan over the past few decades, from which we can glimpse the inheritance and change of food culture on the table of Dongguan people.
When the Dongguan flavors appear one by one, they can spoil the foodies. Authentic flavor, eclectic eating style, always hidden in the ordinary streets and alleys after the precipitation of the years. Today we go to Dongguan to explore food, one town and one food, enjoy the ultimate flavor on the tip of the tongue.
Hakka people have lived in Dongguan for generations, experienced a long period of change, they retained their living habits at the same time, but also integrated the local customs and culture of Dongguan, in the diet has a unique Hakka flavor. The Hakka brewed three treasures in the video are the results of the Hakka family's study of food, the seasoned filling is embedded in another ingredient, and the tastes of the two foods are integrated with each other to have a more wonderful taste, just like the Hakka people grew up in the land of Dongguan, that is, they retained themselves and accepted the new culture.
Camphor Wood Town
Hakka cuisine: stuffed tofu
Hakka people mostly live in mountainous areas, the water quality is excellent, and good water makes good tofu. Hakka people are also good at making tofu, in Yongning Road Zhangluo commercial street hakka cuisine, the foam soybeans with the most traditional stone grinding into soy milk, add plaster or brine to make it solidify, heavy compaction precipitate water, the simplest white tofu is completed, the white tofu cut into small pieces into the pot fried, it becomes "oil tofu", tofu plus salt after fermentation, it is made into a unique flavor of tofu milk, tofu stuffed meat, it has become a Hakka name to eat "stuffed tofu". The Hakka people have a special love for "brewing", and the camphor wood people have brewed the most homely taste to a new height, and what has never changed is the strong Hakka love and simple home taste.
Tangxia Town
Tanglong Leisure Farm: Tangxia Lu geese
Tangxia Lu goose is a Dongguan dish with a Hakka flavor. There is a long-established shop in Tangxia Stone Drum, which is popular, especially a Tangxia Luge goose is the most praised, the goose is put into the prepared soup to cook, after cooking, the taste is all into the goose meat. The bone marrow is similar to that of white cut chicken, the meat is tender and the bone marrow is bloody, very fresh and delicious.
In "Taste of Dongguan", the little clam is a common river fresh in Dongguan water town, and after being treated by the chef, it has become the sincere work of Dongguan water town family banquet. The clams are cooked with the rice, the juice of the clams is evenly soaked in each grain of rice, and the distinct clams and rice together play a pot of fresh and warm clam rice. Another way, it becomes clam porridge. In this way, clams have accompanied dongguan natives through year after year.
Lookout Cow Dun Town
Mark the new porridge stall: flower clam porridge
Flower clams are also one of the favorite water town delicacies of the people of Wangniudun. In Wangniudun Shipai Village riverside there is a flower clam food stall called the new porridge stall, the marked flower clam has 3 methods, fried flower clams, salt water soaking, pepper soaking, clam meat is both tender and thick, full of gravy, good flavor, is the local favorite dish to taste.
Wancheng Street
Cotton syrup: Red bean chestnut sago sugar water
The weather in Dongguan is humid and hot, and the red bean chestnut sago sugar water is the most popular among locals. Mian Ji sugar water presents a traditional Guan style flavor, is one of the few sugar water shops in Dongguan open until 12:00 a.m., the price is close to the people, the use of sufficient materials, this long-established brand located in Guancheng Ruilong Road accompanies the growth of generations of Dongguan people. The rustling, soft texture of the red beans, together with the powdered chestnuts and soft sago, is not only sweet and delicious, but also removes moisture.
Dongcheng Street
Tai Chung Dong Hai: Morel mushroom kung fu soup
Located in Guomao, Tai Chung Dong Hai heritage is the peak of Cantonese cuisine, Hong Kong Dong Hai Restaurant, with the honor of National Grand Chef (Five Diamonds), which skillfully integrates internationalization and innovation into Cantonese cuisine. Morel mushroom kung fu soup is recommended, the subtlety of this dish lies in the base, the chef deliberately put a "hot package" on the base, and the whole soup is soaked in the shisha, which can maintain the temperature of the soup without losing the sense of ceremony.
Nancheng Street
Overflow fever wax: roast goose
Dongguan goose is good, naturally there will be no less roast goose, Dongguan small to the street side of the shop, large to five-star Chinese food, you can see the appearance of roast goose, like I usually eat roast goose, go more is the South City Street Rainbow Road overflow fever wax. Founded in 1996, the Flaccid Fever Wax Chain has won many culinary competitions in the city and even the Pearl River Delta with a clay pot lychee wood roast goose, the skin is crispy, and the bite will also make a crisp rustling sound, and the meat is tender and smooth, and the taste is rich.
Shijie Town
Yongcheng sugar water: beef brisket powder
A beef brisket powder is the easiest to open the morning time of Dongguan people, in the Yongcheng sugar water shop on Tanghong Jinhuang Road in Shijie, the decoration is simple, but the aroma of food comes to the nose, and the familiar customers are endless. Its beef is soft, the beef tendon is tender and smooth, the soup base is added to the beef bone to boil out the rich flavor, the noodles are smooth, and a bowl of beef brisket powder is extremely delicious.
Stone Pai Town
Juxing Restaurant: Goose Gong Soup
Hidden deep in the Industrial Zone of Shipai Huangjiaqiao, the most famous here is the goose soup. It is very exquisite in the selection of materials and production, the old goose must have more than 5 years, with lotus seeds, orange peel, jade bamboo 3 kinds of medicinal materials put into the crock pot pot with wood or wood chips stewed for 4-5 hours, stewed soup is sweet and delicious, the old goose soup has the effect of nourishing the face, nourishing the yin and supplementing the kidneys, both young and old, the old goose gong soup has the effect of nourishing the face, nourishing the yin and supplementing the kidneys, suitable for all ages.
Qishi Town
Huang JiuJingjia of Riverside Village: Riverside Water Pills
"Riverside Water Pills" is a famous dish in Jiangbian Village, Qishi Town, and the production craft has been passed down for hundreds of years, and every time there is a festival and a happy meal, it must be indispensable to water pills. Due to the high production conditions and smooth taste, it is known as one of the "Nine Gui" of Qishi Cuisine. In the autumn and winter season, many people in Jiangbian Village are busy making water balls, and the best craftsmanship is Huang Jiujing's pure handmade water pills. With two fingers to pinch a little to know whether the water pill is good or not, like this pure handmade water pellet is more elastic, and not sticky to the hand, there is a thick feeling in the middle, that is, the most successful water pellet.
Hengli Town
Hengli Cattle Village: Whole Cow Feast
As a "cattle cooking expert", Hengli Cattle Farm on Hengli North Ring Road has up to 100 ways to eat beef, you can eat cattle from head to toe, from the inside to the outside. In order to allow customers to eat fresh beef, the cattle estate has set up its own designated slaughtering center to ensure that the raw materials are delivered from the table to the table, strictly controlled within two hours. In order to preserve the traditional taste of the ingredients, the cattle village still continues the production process of the handicraft workshop, with its own rotten bamboo workshop, oil mill, rice mill, granary, and wine cellar, so that the original taste of food is continued in the cattle village.
Bridgehead Town
Mingo Leisure Farm: Roast chicken
In Qiaotou Town, Dongjiang Avenue, hidden in a lush green tree, made of elegant and simple bamboo to build a small building, Mingge Leisure Farm's roast chicken makes many people come to visit. Two and a half pounds of three yellow chickens are soaked in a sauce made of more than ten ingredients, marinated for more than an hour, and roasted with bamboo charcoal for 15 to 20 minutes. In the process, someone needs to watch while turning the chicken. Therefore, there is a roast chicken with crispy skin and tender meat, and the flavor is flowing with juice.
Dongkeng Town
Red New Tea Restaurant: Sugar does not fling
There are many places in Guangdong that do not make sugar, but boiling sugar with ginger and adding shredded eggs are unique to Dongkeng. The "Sugar Not To Shake" on Dongxing Middle Road in Dongkeng is crispy in the skin, ribs on the inside, and the taste and texture are worthy of the name. The consistency of the production of sugar does not shake the syrup is very accurate, and the sugar of the hanging syrup is slightly browned, crystal clear, making people's index fingers move, and the sugar produced is not thrown by people.
Changping Town
Dehui Tea House: Soy sauce goose
Soy sauce goose is a traditional dish that must be eaten by Changping people on the New Year's Day table, and the signature dish of Soy Sauce Goose, produced by Dehui Tea House on Zhenxing Road in Changping Town, is loved by diners because of its tender meat quality and unique taste. The soy sauce goose of Dehui Tea House is made of Qingyuan black-maned goose that is naturally stocked for about 120 days, and about 7 kilograms is a good product. In order to ensure the purity of its flesh, it is simply fed with water two days before slaughter, without other feed, so that its internal organs are emptied and then artificially slaughtered. The soy sauce goose after cooking is slightly sweeter, the soy sauce is rich, and the goose meat is sweet and tender, fat but not greasy.
Liaobu Town
Wanfu Family Banquet: White Cut Chicken
Dongguan people have no chicken and no banquet, to test whether the chef team of a Cantonese restaurant is enough to meet the standard, we must order a white cut chicken that must be used in Dongguan people's banquet. The simpler it is, the more challenging it is. Whether the chicken is enough, the water temperature of the chicken is not suitable, and whether the time is just right determines the final taste of the chicken. Guanfu Family Banquet was founded in 2017, in Liaobu Shangtun Southwest Road, is the proposer of intangible cultural heritage Dongguan cuisine and definition of Dongguan cuisine, focusing on the Dongguan intangible cultural heritage cuisine and the flavor of the world into Cantonese cuisine, each white cut chicken will not only be accompanied by Dongguan people to eat chicken must be minced garlic, even garlic cooked oil, according to their own taste to choose.
Huangjiang Town
"Cow Chowder": Beef offal
At the intersection of He'an Third Street and Hefu North Street in Huangjiang, there is a small cattle offal stall, and the pot is grunting and steaming, and a fresh smell of beef offal is heard in the distance. "Cow Miscellaneous Women" has been here for more than 20 years, convincing one diner after another with delicious beef offal. The overall taste of beef offal is elastic, and the fishy taste itself is removed in place, and almost all of it is the fragrance of beef offal after the entrance. The radish, which is a side dish, has been stewed in the pot until it is soft, and the soup that seeps into the tofu is also full of meat aroma.
Fenggang Town
Ziqiang dachshund: Bacon flavor
Located in Fenggang, Dongguan, Ziqiang Sausage is a long-established brand of local sausage, mainly engaged in "salty and fragrant" characteristic Hakka sausage, crystal clear, salty and mellow, known for having a unique aroma produced by the joint fermentation of wine and meat.
Chang'an Town
Fodor Snack Shop: Oil fins
With the gradual departure of the older generation, the craft of making traditional snacks has slowly lost, coupled with the rapid development of industrialization, mechanization has gradually replaced artificial, so now to eat traditional oil fins, often can only be explored in the old brand. In the Fuduoduo snack shop on Changsheng East Road in Chang'an Town, its oil fin color is golden, the skin is crispy and soft, the crisp is fragrant, and the tenderness is sweet, which is the traditional delicacy of many people from snacks to large.
Sha Tin Town
Citatan Seafood Promenade: Blanched hemp shrimp
"Taste of Dongguan Zhong" mentioned that the favorite of seaside diners is the sweet taste of hemp shrimp, and only by accurately controlling time can we lock the most tender moments. No dipping sauce is required to eat, the meat is sweet and moist if frozen. In Sha Tin, the seafood gathering place of Dongguan people's "doorstep", the Xidatan Seafood Promenade is very famous, sitting on the unique stilt floor by the sea, listening to the sound of the waves, tasting the local unique seafood, river fresh, like boiling water fast burning hemp shrimp, the surface of the shrimp body is slightly red, the protein has just solidified, and the shell of the shrimp is as thin as a cicada wing. How beautiful!
Hongmei Town
Foot Auntie: Duck foot bag
Duck foot bun is made of specially marinated duck offal, wrapped in duck feet, and then wrapped with duck intestines, and dried. Famous for its special craftsmanship and excellent taste, it has become an authentic and traditional folk food in Hongmei Town. Meisha village villagers foot aunt's duck foot bag is very authentic, the outside with duck intestines wrapped, steamed after the aroma overflowing, holding a duck foot bag, put into the mouth, along with duck intestines, duck hearts and so on chewing together, in order to experience that special bite and toughness, the most enjoyable is to suck its toes in the sweet taste.
Gaobu Town
Lin Ji Fish Balls: Wash sand fish balls
Xian Sha Fish Balls is an authentic Dongguan water village dish. Fish balls are the traditional cuisine of Dongguan, especially the fish balls in Xian Sha Village, Gaobu Town, which are most famous, that is, washed sand fish balls. Huang Yindi's parents, who are engaged in the production of Xian Sha Fish Balls, have more than 30 years of production experience, and the fish balls and fish meat produced are pure in taste, the taste is refreshing and elastic, and they are the best in their peers, named Xian Sha Lin Ji Fish Balls.
Food represents the character of a city, and the flow of food witnesses the changes of the city and the development of regional culture. At the same time, food is also people's emotional touchpoint and common language, which stimulates the expression of personal emotions across seasons and regions. Do we have any special food in this city? Welcome to break the news with us!