Five dishes with Conghua specialties

Conghua is located in the north of Guangzhou, with the Tropic of Cancer passing through it. It is known as the "oasis on the Tropic of Cancer" and the "Back Garden of Guangzhou". The unique geographical location has given birth to rich tourism resources. As an important part of Conghua tourism, Conghua farm food is favored by the majority of diners for its natural game, health and environmental protection. The 2005 Conghua Lychee Farm Food Tourism Festival allows tourists from all over the world to taste Conghua’s food. The essence of gourmet food. In order to better demonstrate the characteristics of Conghua farm food, launch the catering brand of "Eat in Guangzhou, Taste in Conghua", launch the signature dishes of Conghua food, and promote the development of agricultural economy, the Conghua Municipal Tourism Bureau solicited and selected the "Five Conghua Dishes" from the society. ".

"Conghua Five Dishes" fully reflects the locality, non-seasonality, popularity and distinctiveness of Conghua cuisine from raw materials to cooking techniques. The selected ingredients of the dishes are mainly Conghua local specialties. Available all year round, the cooking methods are unique and highly operable, and the taste of the dishes can be recognized by the public, representing the characteristics of Conghua farm food.

Before the selection, there are the following fifteen candidate dishes: Guifeng stuffed tofu, Lutian braised pork, Liuxi big fish head, free-range chicken with shallots, Lutian cured meat stir-fried with seasonal vegetables, Perilla mountain Keng snails, steamed and fried Shankeng fish, folk music goose, clay-baked free-range chicken, steamed rock clams with lotus leaves, braised crucian carp with shredded radish, black-maned goose with fragrant leaves, beer duck, barreled emperor chicken, and steamed cattail fish.

After a month and a half, the "Five Conghua Dishes" were finally announced. Guifeng Stuffed Tofu, Lutian Braised Pork, Liuxi Big Fish Head, Clay Baked Chicken, and Bay-leaf Black Mane Goose became people's choices. Five Conghua specialties came out.

I personally recommend the Hualun Clay Baked Chicken. Only you will know the taste after you have eaten it. Last time I went to Conghua with some friends from Dongguan, we went to Hualun Clay opposite Liangkou Bishui Bay. Baked chicken is only authentic at that restaurant. They have a special production site and are very particular about the selection of ingredients. The skin is fragrant and the meat is smooth. My friends actually ate two of them each and packed them back. Of course, having said all that, you have to try it. Only then did I know and remember that only that farm was authentic. Other farms purchased goods from elsewhere or put up symbolic jars and the like, but they were not made by themselves.