Recommend "Wuchuan flavor food"

Wuchuan Snacks---Clade Juice

Wuchuan Crab Juice is cheap, good-quality, fragrant and delicious. It can reduce qi and resolve phlegm, remove greasiness, and aid digestion. It is a favorite among local people. Favorite sauces, snacks and condiments are also rare gifts rich in local flavor that can be given to relatives and friends far away. Wuchuan crickets mainly breed in the tidal flats or adjacent rice tidal fields along the coast of Zhiliao, Xiankou, Huangpo and Zhongshan in Wuyang. It is shaped like a small crab, about the size of a thumb, and is also known locally as "yellow pincer". There are many types of crickets, and they are commonly divided into two categories: "red claws" and "white claws" based on the color of their claws. When making juice, the "white claws" that live in tidal fields have the best juice and are easy to digest. The cumulative effect is the strongest. People pickle the caught crickets in salt for a day or two, then grind them into a slurry in a pottery basin carved with cross-patterned teeth, and filter out the shell residue to make the cricket juice. Put the juice into the tile poppy, seal the mouth of the poppy with mortar, and store it in a cool and dry place. After a period of time, the juice inside the poppy will ferment and mature. Open it and eat it. The strong fragrance will make you appetite. Vibrate.

Zhiliao crab

Zhiliao crab is produced in Zhiliao Village, Wuyang Township, Wuchuan County, Guangdong. It is the top grade crab and is well-known at home and abroad. Zhiliao crab is famous mainly because its meat is extremely delicious and has a unique "top corner paste". When you open the Zhiliao crab shell, you can see a layer of egg-yellow crab paste covering the snow-white crab meat. After being cooked, the crab meat is as white as snow and the crab paste is golden. It is delicious and tender in the mouth, with endless aftertaste. Crabs after autumn not only grow fat, but also grow a soft shell under the hard shell. Not only the crab meat and crab roe are delicious, but the soft shell is even more delicious, and you will never get tired of eating it.

Ma Tong

Wuchuan’s unique flavor snack, Ma Tong, is shaped like a banana, golden in color, crispy in the mouth, chewable without residue, sweet and delicious. It is a traditional brand-name snack in Wuchuan and has been around since the Qing Dynasty. There is production. Ma Tong is an ancestral skill inherited from Chen Huatang, an 86-year-old man from Meilutou. Currently, only the Chen family knows how to make it. To make Ma Tong, you need to select fragrant glutinous rice, pound it manually into powder, and then go through processes such as cooking, drying, fire, and frying. It takes fifteen days to make it. Due to the difficulty in selecting materials, multiple processes, complicated production, and thin profits, the Chen family stopped making maton for decades. At the beginning of this year, with the enthusiastic mobilization of relevant departments, the Chen family decided to return to their old business and bring back Ma Tong, a Wuchuan-style snack, and present it at the third Wuchuan Food Festival, so that the ancestral art can be carried forward and the general public can Taste the unique Wuchuan traditional snacks. The delicious food of Ma Tong was widely praised at the food festival.

Shrimp and crab porridge

The rice is distinct, sweet and smooth. It is famous in Wuchuan area and has become a delicacy in the memory. Many Wuchuan fellows who have been out of town all year round will go to his head office to have a bowl of it to satisfy their craving for food when they return home.

White-cut chicken

Many places in Guangdong have the habit of eating plain-cut chicken, but people in Zhanjiang especially like white-cut chicken. One dish. The locals make boiled chicken with one step of selecting the chicken, two steps of boiling the chicken, and three steps of seasoning. The chickens selected are all local thin-bone farm chickens, and no feed chickens or large-bone chickens are used. The chicken needs to be cooked over slow fire until it is 80-90% cooked; the ingredients are ginger and minced garlic. The local white-cut chicken has tender meat and fragrant bones, and is very delicious.

Mei Lu Rotten Wok Fried Noodles

Many gourmets often use the phrase "Mei Lu's fried noodles are better than Guanghe" to praise Wuchuan Meilu's street fried noodles. This is a very strange scenery: one person has a basket of rice noodles, a stove, and an iron pot with rotten edges and chipped edges. Every day, stalls are set up in the corners of the market and on the streets at the end of the market, and diners gather around the iron pot. Squatting or standing on the side, you can taste it with relish, and your teeth and cheeks will be fragrant.

Meilu rotten wok fried rice noodles are famous for their own reasons: 1. The flour must be made from the finest white rice that is soft and delicious. 2. The rice soaking time should be determined according to the temperature in different seasons. 3. When cooking and steaming the vermicelli, the paste should be thin and the fire should be strong. 4. Cut the vermicelli carefully. 5. Stir-frying is the most critical step. First add oil, then lard and sauté the garlic until fragrant. Then stir-fry the flour over high heat. Then add soy sauce, monosodium glutamate, sugar and other appropriate ingredients and stir-fry until cooked through. Bake the flour over slow fire until it turns yellow, then sprinkle with chopped green onion or coriander, and serve on a plate.

Wuchuan "Jidi Porridge"

According to reports, Wuchuan "Jidi Porridge" is also called Sanjidi. Among the ingredients are pork balls, which have the same pronunciation as yuan, which is a metaphor for the number one scholar; Among the ingredients are pig liver, which is used to describe the second batch. It is said that beef stick was originally used, but the beef stick is tough and tasteless, so pig liver is used instead; there is rice intestine, which is not related to Tanhua, but it is used Cut it into small pieces and make two cuts on the outer edge. After cooking, it actually looks a little fancy.

There are also some snacks:

Wuchuan’s various snacks are the focus of many diners. For example, corn cakes are made from glutinous rice and corn, shaped like belly meat, and can only be eaten cold to taste its flavor: soft and glutinous, smooth; taro rolls are also a common snack in Wuchuan, and the ingredients and methods are very simple. The raw material is taro. Put the shredded taro rolls into a pot and fry them, and then you can eat them. The fried shredded taro rolls are golden and taste sweet. There are also Wuchuan shrimp ball balls and Wuchuan flavor. Shrimp pancakes, sweet potato pancakes, wild mugwort pancakes, rich chicken, etc.

Hope it can help you!