What's delicious in Zhanjiang?

Zhanjiang specialty has dustpan cooking. Tian Ai Cake, Muye Clip? Sweet glutinous rice trough, sand snail porridge, white-cut chicken, Leizhou white-cut dog, roasted oysters, steamed sand worms with garlic, and abalone in Naozhou.

The specific flavor is introduced as follows:

Cooking with dustpan: Cooking with dustpan is very popular in Maoming and Zhanjiang. The production method is to put the ground rice flour in a dustpan and cook it in a pot. After the first layer is cooked, gradually add it, usually more than three layers. When the rice noodles are fully cooked, cut them into cubes with a knife and spread sesame oil, sesame seeds and garlic paste (that is, garlic and chicken oil) on the surface. The entrance is delicate and elastic, soft, smooth and non-sticky. With the secret sauce, it is fragrant but not greasy, and the taste is absolutely unforgettable.

Tian Ai Cake: Tian Ai Cake is a famous Han snack in Guangdong. Green and crystal clear, the entrance is faint and fragrant, soft and glutinous, and the charm of hot food and cold food is different. It can also remove impurities and dust from the body, get rid of greasy dirt and build up the body.

Fragment of konoha: On holidays, local people like to make cakes and visit relatives and friends. Wood leaf clip is the most popular variety. There are two kinds of konoha leaves, fragrant and sweet, which are made of glutinous rice flour. The fragrant ones are mixed with peanuts, loach, fish, shrimp and salted radish. Sweet people use sugar, shredded coconut, sesame seeds, peanuts and other mixed stuffing. After cooking, use two loaves of pineapple leaves or banana leaves and steam for about an hour.

Sweet glutinous rice trough: making sweet glutinous rice has a long history and is very popular in the local area. The production method is to cook glutinous rice into rice, then add wine cake, put it in a relatively sealed container, heat it at a certain temperature in winter and ferment it for 36-48 hours. These sweet grains are mellow and sweet, and most people can drink them. If you add a small amount of brown sugar and eggs to cook and eat, it will have more fitness effect. The confinement of local urban and rural women must be both sweet and bad. Most of them are made one month in advance, soaked with a small amount of rice wine, and eat several bowls every day to nourish the body, enhance vitality and promote blood circulation.

Sha Tin snail porridge: Sha Tin snail porridge is extremely exquisite. First, the bottom of porridge should be cooked with stewed pig bone soup. When cooking, you should add some dried seafood such as scallops to taste, stew for a few hours on low fire to make porridge, and then cook seafood. Generally, seafood does not need to be cooked for long, such as worms and snails. Boiling for a long time will shrink and toughen, and the heat should be just right. When cooking, of course, you should fry spices such as ginger in oil. After the snail porridge is cooked, sprinkle a handful of chopped green onion, coriander and pepper, and a bowl of delicious snail porridge can be served.

Boiled chicken: Many places in Guangdong have the habit of eating boiled chicken, but Zhanjiang people especially like boiled chicken, which is the first course of Zhanjiang people's vegetable feast. Zhanjiang locals make boiled chicken, double-selected chicken, double-boiled chicken and three flavors. The chickens selected are all local fine-boned farm chickens, and feed chickens and big-boned chickens are absolutely useless.

Leizhou white chop dog: Slaughter the dog, cook it and eat it on the chopping board, which is called "white chop dog", also known as white chop dog. Leizhou people like dog meat very much. Usually, stalls selling dog meat abound in the market. Especially in winter, people believe that eating dog meat can keep out the cold and is a "Korean ginseng" for the poor. So some people say, "It's better to buy a quilt than a dog." This shows that local people regard dog meat as a precious tonic. Dog meat is not only a tonic, but also a delicious food, and the dog's head and feet are better materials to drink.

Charcoal-roasted oysters: Zhanjiang enjoys a superior geographical position. The cultured oysters are tender and plump in meat, sweet and smooth in taste, and can be used to make a variety of oyster foods. Because the method of charcoal roasting oysters is very simple, just put garlic, sauce and other condiments into the oysters that have just been pried open, and then roast them directly on the fire, which not only ensures the umami taste of oysters, but also effectively removes the fishy smell of oysters, which is really rare.

Steamed worms with garlic: the worm meat is white and clean, and the eating method varies from person to person, including steaming, boiling, frying, rolling, porridge, etc. Such as fried leeks, boiled worms, boiled worm soup, fried worms with vegetable gall and so on. Steamed worms with garlic are thick, fat, tender and chewy. The more you chew, the fresher you get.

Pazhou Abalone: "Pazhou Abalone", famous for its delicious taste, tender meat and rich nutrition, is rich in Pazhou Island, Zhanjiang City, Guangdong Province.