What is the specialty of Zhanjiang?

I believe many people are familiar with Zhanjiang, so what are its characteristics? Next, what is the Zhanjiang specialty I brought you? Welcome to read! I hope you like it.

Zhanjiang specialty baiqie chicken

Boiled chicken is the most common chicken dish in Cantonese cuisine, and it belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor.

Many places in Guangdong have the habit of eating boiled chicken, but we Zhanjiang people especially like to eat boiled chicken, which is the first course of our Zhanjiang people's vegetable feast. To cook boiled chicken, one is to choose chicken, the other is to cook chicken, and the third is to match the taste. The chickens selected are local fine-boned farm chickens, and feed chickens and big-boned chickens are absolutely useless; Roast chicken needs slow cooking and soaking, and it can be cooked to 80%. Use ginger and garlic as ingredients. The local boiled chicken is tender, smooth and fragrant, which is very delicious.

Zhanjiang specialty baiqiegou

Zhanjiang people love dogs, which used to be a totem, but Zhanjiang people love to eat dog meat, and the way of eating it is very unique, and they like to cut it for nothing. Every night, in the food stalls, there are groups of people, a plate of white-cut dogs, a few liang of rice wine or strong wine, drinking slowly and chatting.

Zhanjiang specialty roasted oyster

Among the practices of oysters, the most common one is charcoal burning, in addition to steaming and boiling. But charcoal burning is the simplest and most popular. Oysters in Zhanjiang are delicious, but they are not necessarily very big. Bite up tight and elastic meat, sweet and delicious, cheap.

Oysters are generally grilled with charcoal fire as high as 100 degrees Celsius, and most of them will kill bacteria. But the oysters are not washed, the barbecue is not cooked enough, and it will have diarrhea! So it's best to find a regular restaurant to eat. First, the chef is good at craftsmanship and pays attention to hygiene, so there is generally no problem; Second, the quality of oysters is also guaranteed. To be on the safe side, it is best to add mustard when eating roasted oysters, because mustard has the function of sterilization and disinfection.

If you want to eat oysters, don't add soy sauce or old vinegar. The two flavors are heavier, which easily overshadow the original taste of oysters, and the sweetness of oyster juice will be greatly reduced. On the contrary, if you add a little salt, it will refresh your mind, while white vinegar or red vinegar can remove the fishy smell.

Zhanjiang specialty Zhu Qing Huaxie

People in Zhanjiang have a unique way to eat crabs. Wash it, put it in the pot and cover it. Don't go into the water, cook slowly, and you can eat it when you smell the fragrance. This kind of crab keeps its own charm, so it is especially delicious. There is a parasitic fungus in the crab, which is not afraid of heating, but it will die when it meets vinegar, so it is necessary to season the crab with sweet vinegar. There is also crab porridge, which is not bad. It is the cheapest in summer and autumn every year. As soon as the spring tide passed, I began to hear the sound of selling flowers and crabs.

Zhanjiang specialty sandworm

Worms are cool but not tough, and taste first-class, similar to jellyfish but more varied. Insect recipes are varied, such as boiled, steamed, insect soup, insect melon and vegetable pot, mixed stir-fried insect melon and vegetable, etc. Whether the worms are boiled in water, steamed alone, or fried with melons, onions and garlic, they are crisp, sweet, crisp and delicious.

Zhanjiang specialty abalone

Abalone, called mullet in ancient times, is a crown fish, but it is not a fish. It is a single-shell animal, belonging to Gastropoda, a marine mollusk. Because of its elephant ear, there are 9 small holes in the shell, also known as "sea ear" and "nine-hole snail" Zhanjiang people are known as abalone.

Abalone meat is soft, tender and delicious, with delicious taste and high nutritional value. It has always been regarded as a first-class tonic and is listed as the first of the "eight treasures of the sea". According to the examination, abalone has been a royal delicacy since the Han Dynasty, and it is a delicious banquet for emperors, generals and dignitaries. Wang Mang, the new emperor of the Western Han Dynasty, and Wei Wu Cao of the Three Kingdoms were very happy. Su Dongpo, a great writer in the Song Dynasty, wrote a poem "Squid Trip", in which the sentence "The chef is good at recommending Huatang to make the carving shine" is even more admirable for abalone. Nowadays, abalone must be among the state banquets in the Great Hall of the People. From 65438 to 0972, US President Nixon visited China and tasted the delicious abalone dishes in China for the first time, which was full of praise.

Zhanjiang specialty Dongfeng snail

Babylonia Zhanjiang is a kind of shellfish, which looks like a snail. Its meat is delicious, crisp and refreshing. After cooking, pick out the meat from the snail with a toothpick and dip it in mustard or garlic sauce when eating. This dish tastes fresh and sweet, and it is good wine. Stir-fried Babylonia is a famous dish in Zhanjiang.

Zhanjiang specialty jellyfish

Zhanjiang jellyfish is especially famous for Wuchuan jellyfish. The local jellyfish is famous for its bright color, plump meat, delicious crispness and delicious taste.

Jellyfish can be cold or stir-fried. Stir-fried jellyfish with Zhanjiang vegetables are very distinctive: jellyfish are tender and crisp, and the heat should be properly controlled. Add some mung bean sprouts and red pepper to this dish, and the color and flavor will be better. For example, fried jellyfish with bean sprouts is a famous dish in Zhanjiang. Not only does it often appear on the table of ordinary families, but restaurants often provide this popular side dish. Stir-fried jellyfish with bean sprouts is simple. It is white, tender, tender and refreshing with traditional mung bean sprouts and no hormones. After traditional methods are used to treat jellyfish, the original flavor can be guaranteed. Both can be stir-fried with strong fire. Fresh and refreshing, extremely ordinary' home cooking', but because of the superior materials, it brings out the unparalleled taste of delicacies, which is a good summer product in hot summer.

Zhanjiang specialty Shao squid

Roasted squid is a traditional dish of Guangdong Han nationality, which is red in color and delicious, rich in nutrients such as calcium, phosphorus and iron, and is deeply loved by the people. The squid in Zhanjiang is not really cooked on the fire. To be precise, squid is fried. There is a big iron plate on the stall selling grilled squid, which seems to be a cauldron. Delicious fresh squid is fried on these big iron plates.

Usually, when squid is cooked, seasoning will be added to it constantly (whether squid is cooked well or not is often determined by seasoning).

Zhanjiang specialty Shaluo

In Zhanjiang, the Shatian snail in Wuchuan is the most famous, especially the Jianjiang River Valley from Huang Po, Huang Po Town, Wuchuan, which is the most delicious and famous at home and abroad. Wuchuan Shaluo is big, fat and tender. Whether it's soup, stir-frying, boiling or porridge, it's delicious and you can't get tired of eating it. According to legend, a Wuchuan man took Shaluogan to Beijing to take the exam, gave some to the examiner, and was awarded a scholar, known as Shaluogan.

Sand snail, the scientific name is purple clam, also known as stone tongue. According to legend, when crossing the country in ancient times, he swam across the five lakes and entered the Jianjiang River estuary, where saliva was born. Sand snail is a tribute of Qing Dynasty. Because it is produced at the intersection of Jianjiang estuary and seawater, it is a famous specialty in Zhanjiang, Guangdong Province, with tender meat and delicious taste. It also has the effects of nourishing yin, reducing fire, moistening heart and moistening lung.

Zhanjiang specialty turtle

Nail snail is shaped like a nail, with thin shell and big meat, delicious taste, rich in iodine and selenium, which is good for pregnant women and the elderly. Steamed or stir-fried is delicious. It is really a good choice to fry a plate with a bottle of beer at home in summer. If you like spicy food, you can add pepper or small morning pepper, which is also delicious.

Zhanjiang specialty scallop

Scallops, also known as sea fans, are delicious and nutritious. Obturator internus sun-dried scallop is called "scallop" and listed as one of the eight treasures. Roasted scallops have a faint cheese flavor, and seafood is particularly delicious and looks good. This is a simple banquet dish, giving people strength and face.

Zhanjiang specialty za fish

Zhanjiang Miscellaneous Fish Pot is to mix fresh fry just fished out of the sea and put them in a casserole to make soup. First of all, it needs a casserole to reflect its original flavor and nature. The soup base should be cooked with lean slices or ribs. After boiling, put in the miscellaneous fish larvae. After 3 ~ 5 minutes, add coriander or ginger, salt, peanut oil and other seasonings. There are often more than a dozen small fish mixed together in a pot of miscellaneous fish soup, which is very fresh and sweet. This is a very traditional way of eating in Zhanjiang, which can well show the sweetness of seafood.

Zhanjiang specialty Xia

Shrimp, an arthropod and crustacean, has a long history in Zhanjiang. According to the identification of unearthed cultural relics, 7000 years ago, Zhanjiang aborigines lived a life of fishing, hunting and gathering, knowing how to catch fish, touch shrimps and pick up shells along rivers. There are records of shrimp abundance in Zhanjiang local chronicles in past dynasties. Shrimp is known as Zhanjiang's sea specialty and has a long-standing reputation. Cooked shrimp, red in body, personified as "bowing like wearing a red robe", also known as bearded male. Meaning longevity, Zhanjiang people like to name their babies Su Shrimp and give them milk names. Men call them shrimp, women call them shrimp girls, and even rank them as second shrimp, third shrimp and refined shrimp. Interesting!

Shrimp has a characteristic, unlike some fish, crabs, oysters, fruits and vegetables, which have obvious seasonal harvest period and can be found all year round. Because of this, the market of Zhanjiang shrimp is very prosperous from the beginning of the year to the end of the year, and tasting prawns has become a hot spot in Zhanjiang's tourism and food culture. Shrimp meat is tender, smooth and delicious, sweet and delicious, rich in nutrition, but not greasy. Shelled prawns, shaped like phoenix tails, pipa and crystal, can be put in various colors and patterns, which makes people drool. Hotels, teahouses and restaurants in Zhanjiang have shrimp specialties all year round, and you can choose the cooking color. Boiled shredded pork, salt and pepper, baked with oil and kebabs are all very popular. They can be cooked alone or mixed with various dishes to make various delicious dishes.

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