Jiangmen slow life knowledge of drinking and eating
In the last issue, I felt the culture of overseas Chinese in Jiangmen. After visiting zuonai, the belly began to "protest". It's time to explore the special food of Jiangmen together!
01 Xinhui Gujing roast goose
Why don't you try Gujing roast goose at Jiangmen?
With crispy skin, delicious juice and sweet meat, Gujing roast goose can be said to be a business card of Xinhui diet, which is famous in Hong Kong, Macao and even overseas. In fact, Gujing roast goose has a history of more than 700 years. There is an ancient coffee. It is said that more than 700 years ago, after the end of the song and Yuan naval battle at yamen, Xinhui, a royal chef of the Southern Song Dynasty fled to Xiandong village on the West Bank of Yinzhou lake with his daughter. He opened a local roast goose shop and became famous for his superb roast goose Technology. Later, his daughter, who inherited his father's superb skills, married Gujing. Gujing roast goose was born and became famous.
Now there is a roast goose street in Gujing Town, Xinhui - Tiancheng street. The most famous roast goose shops are "Hengyi" and "Pingxiang".
The authentic raw material of Xinhui Gujing roast goose is black maned goose. The fuel is fruit wood, preferably litchi wood. The honey is colored and put into a deep well shaped mud furnace The freshly baked Gujing roast goose has crispy skin, tender meat and oil fragrance. It tastes good on the teeth and cheeks after eating! My mouth is watering!
Hengyi roast wax
Address: 987 food street, Chenpi village, yinzhouwei, chakeng village, Huicheng, Jiangmen Avenue, Xinhui District, Jiangmen City (opposite to Liang Qichao's former residence)
Hengyi roast wax is one of the spokesmen of Gujing roast goose. The secret unique sauce is its must kill skill. According to the golden ratio, sesame oil, soy sauce, sugar, salt, wine, minced garlic, five spice powder, Xinhui orange peel and other spices are mixed and mixed and poured into the goose belly. Moreover, it is said that Hengyi roast goose sauce will be adjusted according to seasonal changes, showing a different taste.
02 Corbicula flava
Jiangmen Xinhui muzhou yellow sand clam is super famous. It can be said: no food, no food! In the waters of muzhou, Xijiang and Haikou, when the river flows to the sea, it brings a lot of organic matter, and when the sea tide rises, it will pour into a lot of marine plankton, which brings rich nutrition to the aquatic products. Therefore, Lidu is very fat.
Corbicula flava is very proud. The bigger the better. It is medium in size and the most plump and tender. Too thin, too thin, too big and too old. Corbicula flava is the best from March to may in a year. The most popular way for Corbicula flava is to steam with oil and salt. The most simple condiments are used to fully lift the fresh taste of Corbicula flava. The time should be just right. The meat will grow old in more than two minutes. Before coming out of the oven, add a small amount of chili rings and minced garlic, which also cater to heavy taste diners.
The yellow sand clam is the most delicious one. Put a little water, oil and salt in the plate, sprinkle them with sand clams, start the fire, the clams jump in the plate, make a "divination" sound, open the shell in ten seconds and take them away immediately. At this time, the clam expands to the extreme, and the juice bursts out, tender, smooth and fresh! It makes people move their fingers! Zheng acridine!
03 Taishan eel rice
Since ancient times, Taishan has crisscrossed fertile fields. Rice and Monopterus albus are readily available. Smart people in Taishan have combined rice and Monopterus albus to develop a business card of Jiangmen culture - Taishan Monopterus albus rice. Taishan Monopterus albus rice is the essence of tile pot. In fact, eel rice has many different schools. In Wuyi area, in addition to Taishan, there are also Kaiping, Enping, Xinhui and other schools. However, due to the emphasis on taste and practice, Taishan eel rice has always maintained the most primitive and traditional tile pot method, and the ingredients have been continuously innovated and improved according to the taste of modern urbanites, so that Taishan eel rice stands out among many schools, becomes a brand of eel rice and one of the best Guangdong cuisine pursued by the general public.
Taishan Monopterus albus rice is carefully selected, and the wild Monopterus albus with compact meat and fresh and tender meat is selected. Generally, one kilogram of eel is one kilogram of rice, and one kilogram of eel takes out four liang of meat. For authentic Taishan eel rice, first add seasoning to stir fry fragrant eel meat, then add beautiful rice to cook rice and stir fry until it tastes delicious, and then put it into tile pot to bake until the gravy completely seeps into the rice and sprinkles with scallions The rice is golden yellow, crystal clear, sweet, soft and waxy; Eel meat is fresh, tender, crisp and sweet I twist, Li Dao cuisine rice and eel Li two kinds of ingredients make the most perfect spark!
The first Xinghua eel rice in Taishan (pengshakeng head office)
Address: No. 18, Xinning Avenue, Taicheng town
The rice of Xinghua Monopterus albus in miles is not impressive. It is a kind of ordinary large-scale food stall, but it is a brand name in its 40s. It is a place that locals and surrounding people who know drinking and cannibalism say. Every day there are many people in the market. There may not be a coffee in Yan Zuo.
Jiangmen culture, radio, television, tourism and Sports Bureau