Representative dishes of Zhanjiang cuisine

Boiled chicken: the representative of Zhanjiang cuisine is really different. The golden and shiny appearance at one end of the table made the reporter score 10. At the entrance, the skin was slippery and the chicken was delicious. Dip a little ginger juice when eating, which is more "exciting". According to the chef of Maogang Fishing Village, these Zhanjiang chickens were really bought from farmers in Zhanjiang. They are castrated cocks, which generally need to be kept for more than 200 days to eat, so the meat is particularly tender and smooth. Another bowl of chicken oil bibimbap, a plate of light vegetables, is the most authentic farmhouse meal in western Guangdong, simple and delicious.

Boiled Shuidong mustard tuber: Shuidong mustard tuber was purchased at the designated place of Dianbai origin. Natural pollution-free, green color, refreshing, fresh and sweet. Just blanch with clear water and you can eat it. The entrance is sweet and crisp, without residue and bitterness.

Stir-fried jellyfish with bean sprouts: traditional mung bean sprouts are selected, cultivated without hormones, white, tender and refreshing. Jellyfish is also a jellyfish in Dianbai area of Zhanjiang. After traditional treatment, the original flavor is guaranteed. Both of them can be stir-fried with strong fire, fresh and refreshing, an extremely ordinary home-cooked dish, but because of the superior materials, it sets off the incomparable delicacies of delicacies.

Fried natural shrimp king: the shrimp is very big, but the entrance is very sweet, and the meat is tight and elastic, which makes me addicted to shrimp.

Baked sweet potato taro: a very peasant dish. The skin is a layer of syrup, thin and crisp, and the inside is very pink. Not as sweet as Chaoshan sweet potato. Even if you eat a few more pieces, you won't feel tired.

Dry-fried white fish: in order to pay attention to the original flavor, seafood is transported to Guangzhou in the form of dry ice preservation, and pomfret is slightly marinated between frying to remove the fishy smell and enhance freshness. Large pieces of fish are very enjoyable to eat, with almost no fishbones, crisp outside and tender inside. When eating, you don't need to add any seasoning. What you want is the most primitive delicacy. White-cut dog: Zhanjiang people love dog meat, but they eat it in a special way. They like to cut dogs for nothing and eat them all year round. The method of making white-cut dogs is: selecting tender dogs, washing their hair and internal organs, cooking them in an enlarged pot, picking them up and chopping them as needed. Cut the dog with minced garlic and Chili sauce. It looks primitive, but it keeps its original flavor and is very distinctive. In the urban area of Zhanjiang and the streets and lanes of Xuwen, Leizhou and Suixi, whenever night falls, people are seen squatting around the small round table in groups, asking for a dish of white-cut dog meat, adding some rice wine with a soil gun, and slowly drinking and chatting, which becomes a street scene.

Stir-fried powder: Guangzhou's stir-fried powder is divided into dry and wet. The fried powder in Zhanjiang is more moist than the wet fried powder in Guangzhou, but it is not soft and crisp at all. The powder here is very elastic, quite waxy, and it is never sticky and delicious, and it tastes very pleasant.