Where can I find delicious food in Mayong?

Food is the most important thing for people, and diet is to meet people's physiological needs. With the improvement of productivity, it will gradually develop, improve and even prosper. Mayong is the central town of Dongguan water town, and its food culture has typical characteristics of water town, which is the crystallization of the inheritance and development of food culture of water town people for hundreds of years.

Ma Yong, known as the "Land of Fish and Rice", is criss-crossed with rivers and ponds, and is rich in agricultural products such as rice, sugar cane, bananas, insects, fish and shrimp, providing people with many natural edible materials.

Mayong people like to be lively and pay attention to holiday food culture. On festive days, they often hold banquets in pavilions and ancestral halls, such as "nine baskets" of dishes. Nine baskets are nine kinds of soup dishes. Although there are regular examples, they can be frugal and flexible with the seasons. Generally, it is boiled chicken, roasted pig or goose, braised pork and fried squid. In autumn, winter and early spring, fish bag is the most common one on the dining table in Ma Yong.

The birth of fish bag is closely related to a kind of shad, and most of the raw materials of fish bag come from this sweet shad. When the weather is cold, it is the season when the shad are the most plump and the meat is the best, and it is also the season when the fish set meal is on the market. First, fresh shad are peeled and pricked to make fish. The meat is in two pieces, so it can't get wet. You can only suck the blood out with a clean dry cloth and air dry it.

After removing the bone spurs, the next step is to skin the fish. The master kept patting the clean fish in the basin.

After the clean shad meat is constantly slapped by the master, it is necessary to roll the fish foreskin. Spread the fish roe on a special chopping board and roll it repeatedly. Raw flour is allowed to be added in this process, but the main function is to make the fish not stick to their hands and the weight is very small. This process is like rolling noodles we usually see until the fish is rolled as thin as rice paper.

After the skin is finished, the master will start to make the stuffing of the fish bag.

The master will mix the selected fish with duck egg white, bacon, sausage, mushrooms, dried tangerine peel, chopped green onion, pepper and other ingredients in a certain proportion. The whole process takes about 20 minutes. The master said that adding dried tangerine peel to the stuffing was his unique skill. Dried tangerine peel can bring out the umami flavor of fish and remove the fishy smell of fish.

In the end, it is naturally wrapped in fish, which is similar to the wonton wrapping method we usually eat.

The fish bag is full and very cute. Ma Yong fish bag can be eaten in various ways. Generally, it is slowly "soaked" at the bottom of the soup with soup and appropriate vegetables.