Litchi Xiangxi in the city is delicious.

Summer peripheral foraging series Conghua

Conghua, which is more than an hour away from Guangzhou, enjoys flowers in spring, fruits in summer, leaves in autumn and plums in winter. There are many programs in the four seasons, which is one of our "back gardens" in Guangzhou. Now is the time when summer melons and fruits are ripe for listing. Plum blossoms in the garden make people drool. Everyone drove to pick incense at that moment. Rain all the way, sunshine all the way, green mountains and trees, unconsciously came to Conghua to eat goods. At this time, the restaurant is another scene.

■ Foraging signpost

Except hot springs and downstream water.

Guangdong people "take water as their wealth", so they can borrow this proverb when they are foraging in Conghua: "Take water as their food", and if you follow the "waterway", you will not worry about finding a flavor restaurant.

One is close to the hot springs. Most of the popular hotels and restaurants in Conghua are concentrated in places frequented by tourists, such as Conghua Hot Springs and Liuxi Hot Springs, and are also scattered around the corner of the county. There are many hotels, large and small, in Conghua Hot Spring Area, among which there are three leading hotels: Happiness Building, which specializes in Chaozhou cuisine and local cuisine; Biquan Hotel, featuring Hakka cuisine and local cuisine; There is also Guangdong Hot Spring Hotel, which specializes in local dishes.

If you walk along Liuxi River, Bishuiwan Resort, Farmhouse Manor and Hao Ying Hotel along the way have a good reputation in the local area. Rice porridge, the landscape of Liuxihe National Forest Park, is especially recommended. The porridge cooked by master Guangzhou with the same rice is far less sweet and delicious than the rice porridge in Liuxihe National Forest Park.

Litchi tastes delicious for the first time.

As soon as we stepped into July, the litchi trees on the roadside in Conghua were fruitful and brilliant. Tian Liang Town, next to the corner, is a high-yield area of litchi in Conghua. Although there are no litchi trees here, there are always three or five litchi trees growing freely from roadside, waterside and restaurant. In the farmhouse next to Biquan Bay, everyone can pick fresh lychees while waiting for food.

In addition to fresh food, many restaurants will peel litchi, remove meat and put it into stew. Litchi is the icing on the cake of dishes. The lighter the dish, the easier it is to become the "litchi dish" of the season. The most common litchi dishes are diced meat, celery, lily, litchi and shrimp. When cooked with slow fire, a light dish brings out a sweet smell. "Litchi Chicken" in Guangdong Hot Spring Hotel and fried bones in litchi juice in farmhouse manor. Crispy chicken or ribs are seasoned with sweet and sour litchi juice, which is traditionally sour and sweet, but what is more special is a little more litchi fragrance. The "double snow" in the stew is Sydney and snow ear, and the "double snow" in the litchi dish is litchi and fish slippery. White fish slippery and snow-white litchi blend together, and the refreshing and sweet taste comes together. According to the chef, litchi dishes usually use cinnamon litchi with thick meat and fine core. First, other materials are cooked, and then the litchi meat is slightly fried before serving, just for the sweetness of fresh fruit.

There is also the "litchi soup" against the trend. There is no trace of litchi in the soup, but it is "local goods" such as salted fish, mustard tuber, melon, sweet potato and pork belly. I didn't know until I asked, litchi is easy to get bored and get angry. These local soups are just the right medicine for this, so they have become as popular as litchi.

Dendrocalamus latiflorus is big and fragrant.

Conghua is located on the tropic of cancer, where there are beautiful trees and bamboo seas. Among them, Liuxi Bamboo Garden is the largest bamboo garden in Guangzhou, covering an area of 654.38+ 10,000 mu. Located in Liuxihe National Forest Park, with beautiful scenery, there are more than 20 kinds of bamboo, such as Phyllostachys pubescens, Phyllostachys pubescens, hedge bamboo and root bamboo. According to reports, the national treasures "Jiajia" and "An An" who have settled in Hong Kong Ocean Park have enjoyed the fresh bamboo supplied here for 7 years.

The garden is full of countless spring bamboo shoots, and summer is the harvest season of Dendrocalamus latiflorus bamboo shoots. According to local farmers, bamboo shoots are huge and delicious. They can be fried raw or pickled into sour bamboo shoots, so they have been used to make various delicious dishes for many years. There are more than 20 kinds of Liuxi bamboo banquet in Liuxihe National Forest Park, such as whole chicken soaked in fragrant bamboo, steamed fish head with fragrant bamboo leaves, slow-fire stewed bamboo rice, fried chicken with bamboo shoots, braised pork with dried bracken, fried meat with bitter bamboo shoots and buckwheat heads, and bamboo-sliced landscape tofu.

"Five dishes" are everywhere, and the four seasons are full of flavor.

"Conghua Five Cuisine" comes from the northern mountainous area, but it is actually excavated from 15 folk peasant food. It has gained a great reputation since it won the gold medal of food stall at Guangzhou International Tourism and Culture Festival last year. Conghua Municipal Government issued a plaque recommending 15 restaurants such as Bishuiwan Hot Spring Resort, Yuehai Hot Spring Hotel, Shuanghu Hotel and Zai Tian Restaurant, so that the "five-course" can be eaten frequently in the local area.

The ugly "Guifeng sufu" in the "five-course" is characterized by beans and water. The Guifeng Mountain referred to in the name of the dish is located in the limestone area, and the unique "green beans" are smaller, about two-thirds of ordinary soybeans, relatively flat, and the bean skin is yellow and blue. When cooking, use local high-quality landscapes and stone mills to make tofu sweet and smooth, but not fragile. The cooked meat is slightly fried, crisp outside and slippery inside.

There are also four dishes, rich in soil, with chicken, fish and goose. "Sweet-leaf black-maned goose" is a grass goose that grows up by eating grass specially. It is made of yellow skin leaves and cinnamon leaves of chicken heart as seasoning, garlic paste, glutinous rice, wine and other mixed ingredients and simmered in a big earthen pot. When eating, the goose meat is thin and tough, and the aroma attacks people. "Lu Tian Stewed Meat" is a famous dish with the longest history in Conghua. Red meat, cool but not greasy, is the number one dish with bibimbap and wine at any time. "Liuxi big fish head", as its name implies, refers to the delicious big fish head produced by Liuxi River. It is said that this dish was favored by Guo Moruo in the 1960s. From the north of Conghua Hot Springs to Liangkou and Lutian, the soil contains many minerals. Where is the soil used? H Groundfowl growing up foraging in the orchard has a particularly rich and smooth chicken flavor. And restaurants generally only sell 48 yuan/only, which is quite affordable.