The residual temperature of "Flavour World" is still on the tip of the tongue
Another documentary called "Xunwei Dongguan" begins
I brushed the circle of friends from Dongguan and the whole country
In "Xunwei Dongguan"
Wormwood cuisine, litchi cuisine, yuba, blue crab, dried melon,
Yin Vegetables, Dongguan Lawei, Dongguan Zongzi, Winter Solstice Sibao...
To make Dongguan this "famous manufacturing city" full of flavor
Every taste is mouth watering
Use wormwood for food
Sagebrush, also known as wormwood
It is a wild vegetable that spring season is loved by Jiangnan people
People in Dongguan pair it with eggs and crucian carp
Made with fragrant and delicious wormwood omelette, wormwood and crucian carp soup
Can be described as unique
Wormwood
High temperature hot oil, fried with mixed eggs
Wormwood releases strong aroma
Wormwood Omelette
Cook with crucian carp
Add a different finish to the soup
Wormwood Carp Soup
Wormwood cooked in the pan
Add glutinous rice flour and knead to form a ball
Peanut crumble, sesame, sugar, coconut paste as filling
Made into moxa and moxa
Ai Xuan
The bitterness of wormwood brings out the sweetness of the filling
Two seemingly opposite flavors
Echo each other
Ai Jiao
Litchi cinnamon
"There are three hundred litchis per day, and I will continue to be a Lingnan native."
Summer rains in Dongguan
The lychee bred with cinnamon flavor is even more coveted
The shell of Guiwei is obvious
Small core meat, high natural sugar
And what fascinates the people of Dongguan most is its long osmanthus fragrance
Chefs of Dongguan think hard
Make Guiwei a delicious dish
Lychee Sliced Chicken
Lychee amber walnut asparagus
Lychee amber walnut rutin
Litchi jelly
Yuba
Yuba
Is a very popular traditional food
Has a strong bean fragrance
The production of yuba in Dongguan started in Wanjiang
Wanjiang Xincun's production process is best preserved
Soybean paste cooking
Pick the skin from the pan, straighten it, and roll it into a rod shape
It is made into yuba by condensation and drying.
Yuba Simple Cold Salad
You can play the sweet flavor
Cold yuba
Boil with eggs and red dates
It is soft and sweet yuba syrup
Yuba syrup
Dongguan people prefer a practice
Yuba roasted fish
Bighead carp that has been growing for more than two years
After boiling the white soup, add Yuba
Fish meets different amino acids in beans
Umami taste multiplied
Yuba Roasted Fish
Yuba also has a practice
Extra surprise known as traditional craftsmanship
Put the freshly formed tofu into the bowl together with soy milk
Tofu milk
The bean flavor is rich, the texture is sticky and tender, slightly gelatinous
Tofu Soy Milk
Lamb stew with yuba
People in Dongguan like to eat yuba
Also for the good intention of taking its homonym "rich"
Zongzi
Dragon Boat Festival is approaching
Many towns and villages in Dongguan have the habit of making dumplings
It is especially famous for mayong banana leaf rice dumplings, steamed rice dumplings wrapped in Daojiao, and rice dumplings beside Humen forest
Banyan-rich Ma Yong
People pick materials locally
Wrap the filling with banana leaves
Like a small pyramid
Banana leaf-rich plant fragrance
Banana leaf rice dumpling
The filling of steamed rice dumplings wrapped in Daojiao is both sweet and salty
Divided into salty rice dumplings and gray rice dumplings
Peeled mung beans, soft and dense
Salted egg yolk for long-lasting thick salty
Pork belly meat covered with five-spice powder, contributing a lot of fat
In the water town
People use steamed rice dumplings to wrap steamed rice dumplings
Steamed rice dumplings
Linbian zong baskets, fish baskets, etc. woven from the leaves
Loaded with rich fillings
Natural forest leaves are rich in the same aromatic components as rice
Cook for seven or eight hours
Can add more intense rice fragrance to rice dumplings
Lin Pang
Blue Crab
In dongguan
Blue crabs can be tasted all year round
However, its meat quality and flavor
Different in different seasons
Winter Crab
Is an underage female blue crab
Semi-liquid paste, light and sweet
Steamed Crab Crab
Add simple ingredients
Baked in a sealed clay pot, tender and delicious
Baked Crab with Oil
Xia Qiu's Crab Crab
Is an adult female blue crab
Orange Crab Cream
Denser and firmer
Rich and restrained
Steamed Crab
Steamed Crab Rice
But people in Dongguan love more
"Crab in the top stream" butter crab that appeared in midsummer
Overflowing with golden juice
Extremely delicious and long aftertaste
Steamed butter crab
But butter crabs are rare
The cause of butter crab is very complicated
Can't be controlled by man so far
An average of 1,000 blue crabs
Only one can be transformed into butter crab
Steamed butter crab
To enjoy the deliciousness of a butter crab
It requires the fine creation of a local customs
Coincidence with chance
Dried winter melon
Fresh dried vegetables
Is the habit of Dongguan people to save food
Winter melon sliced into two millimeter slices
Just dry for two days
It became a home-made ingredient-dried melon
Drying winter melon
Dried gourd after dehydration
Fragrance overflowing
Dried winter melon
Steamed with meat
Dried winter gourd fiber regains activity
Full of sucking soup, flexible and lingering
Steamed Emerald Fish with Winter Melon
Steamed Chicken with Winter Melon
Yin
Yin dishes, it sounds a bit cool
In fact, it is made from a local dried radish
Contains four to five times the sugar content of other similar plants
Is a very complementary thing
The so-called "yin dish is very precious, and it is not easy to make ginseng"
The mild weather in Dongguan
Gives yin vegetables a preserved taste, soft and sweet
People in Dongguan are accustomed to using Yin dishes with thick red meat
Yin vegetable contributes fragrance
It is the best adjunct to dissolve greasy
Steamed Pork Ribs with Yin Vegetables
Steamed Meatloaf with Yin Vegetables
Soup, the best way to show the soul of Yin vegetable
Choose the shank and whole yin
Then add soybeans to further freshen
Cook for two hours
The sweetness of Yin vegetable blends with the fullness of beef
Beef reborn, tender teeth
Beef tender teeth
But soup is the protagonist
The essence of two ingredients
Balance each other, soft and sweet
Yin vegetable beef soup
Chinese food
"Autumn breeze rises, food tastes like bacon
This sentence fully reflects
Dongguan people's preference for cured food
Dongguan people make sausages
Chopped lean meat, diced fat
Close to one to one ratio
Add a lot of white sugar and stir
Fenjiu Sanliang
Pour into the casing and tie it to dry
Dry sausage
Except for salami or bacon
Dongguan people also make bacon scalp
Rub it repeatedly with sea salt
Fine massage is to get the salt deep into the texture of the ingredients
After fully drying, the pig scalp is even and translucent
Bacon Scalp
Steaming is the highest courtesy of the bacon scalp
Gum in the pliable, fat-smelling
Bacon Scalp
There is also a kind of cured
Can only be seen in winter
It has a Jiqing name: Jin Yinrun
Dry pork liver
Simple liver drying
Then select the pork hip fat
Pickled with salt, sugar and wine after freezing
Embedded inside pig liver
Form an exquisite shape
Jin Yinrun
The outer layer is tough
The inside is oily and slightly sweet
Jin Yinrun
Dongguan also has a kind of cured meat flavor-Baisha Youya
Ordinary white duck fattening for a month
Subcutaneous fat becomes rich
Marinate for two days and dry naturally
Until grease oozes out
Become an oil duck on the table of Dongguan people
White Sand Oil Duck
You may eat too much oil duck
Have you ever eaten duck duck throat?
Fat duck esophagus is covered with fat
Turn over by hand to wrap the grease
Esophagus after dehydration tightening
Tighten the grease tightly
Dry duck throat
With plain radish
With duck throat, the soup is clear and rich
Grease has completely melted
Bite hard and burst the pulp between the teeth
This is the most wonderful moment to taste duck throat
Duck throat radish pot
Do Dong Si Bao
Winter Solstice
Is the most important festival of the year in Dongguan
There is a "winter solstice"
Winter solstice customs except chicken and duck
The local villagers will also make a traditional snack
People in the water town area
Wrapped with glutinous rice with sweet and salty fillings
Distinguish taste differences by color
This sticky food is called winter balls
The meaning of winter reunion
Winter Ball
Also use glutinous rice for skin
Hakka people living in the mountains
Filling with fresh meat, bacon, dried shrimp and shredded radish
Wrapped in different shapes, the taste is soft and glutinous, and the fragrance is strong
This is the delicious food that Hakka people must enjoy in the winter solstice: carrot dumplings
Radish
People in the coastal zone prefer to greet the winter solstice with sweetness
Sweet water boiled with sweet potatoes, brown sugar and eggs
Warm color
It's a delicious seasonal meal for coastal residents
Sweet Potato Syrup
Xian Tang Wan is a popular winter solstice food in Putian area of Dongguan
In the cold winter solstice night
Use chicken, pork ribs, lean meat, oyster sauce, squid, scallops,
Shrimp and mushrooms boil into a pot of thick soup
Break the sticky rice sticks into the thickness of the fingers and put them into small pieces
Just add the shredded Chinese cabbage and cook
Hammaru
Every street in the city of Dongguan, every day
All hide a huge and magical world of food
It is also a world of food that retains its traditional appearance
Confirmed eyes
Dongguan is a city with taste!
Author: Liying Min, Zhang live
Pictures and moving pictures are from "Xunwei Dongguan"