How to Cook Dongguan Cuisine —— A Brief Introduction to Dongguan Cuisine

1, Dongguan cuisine is mainly salty and sweet, but in hot weather, light Dongguan cuisine comes to the summer table and becomes people's favorite. Ordinary Dongguan cuisine can be seen everywhere in the streets of Dongguan, and it is welcomed by the public for its simple appearance and salty taste. Middle and high-grade Dongguan cuisine attracts people's attention for its delicacy, delicacy, characteristics, lightness and delicacy.

2. Dongguan cuisine belongs to Lingnan cuisine with strong local characteristics, including mountain coriander and water town cuisine, each with its own representative dishes, such as Da Lang fried rice with olive sauce and Qingxi hairy root lobster sauce and snail soup. Keel soup stewed with lotus root in Shatian, dried clam with red plum taro, roasted eel with honey sauce in Humen, Hakka salted chicken with Zhangmutou flavor in Shanxiang, etc.

Dongguan is close to the river and faces the sea. Aquatic products are abundant here, and seafood is also one of its characteristics. In addition to the famous cream crab, heavy shell crab, shrimp, grouper and so on. It is also famous for producing new prawns. The most famous place to eat seafood is Wan Xin Town in Humen. More than a dozen food stalls lined up at the seaside, listening to pottery and seafood, wonderful.

The most famous snacks in Dongguan are "Three Rivers Banquet" and Houjie Roasted Goose. "Sanhe" refers to insects, sparrows (predation is now prohibited) and carp. It is rich in nutrition and tastes excellent. Daoshui Town is a good place to taste insects and carp. The roast goose in Houjie is made of whole goose, large pieces of meat and bones, and many special herbs and spices. It is delicious and attractive, and many tourists from Guangzhou, Shenzhen and even Hong Kong go to Dongguan to enjoy this kind of food. Other snacks include Houjie sausage and Dongguan rice noodles, steamed dumplings and meatball porridge, maltose and sugar pomelo peel of Shilong, lotus root in Shatian, hibiscus meat and taro sticks in Shijie, Xiansha fish balls in Gaoxian and Aconitum fish in Chang 'an.