Dongguan specialties what Dongguan specialties recommended

1, Houjie Rendering. Houjie Rengnian is a Dongguan City, Guangdong Province, the characteristics of the traditional dishes, Dongguan people's birthday feast of the traditional food, symbolizing a long time, more blessings and more life. Dongguan's most famous roast goose, roast duck, of course, is not Houjie. The most important thing is a pot of delicious soup, which has to be boiled with a whole chicken, a large piece of meat, a large piece of bone, plus many special herbs and spices. When you eat, the noodles in hot water into a bowl, and then add a large spoon of soup, noodles and then covered with a layer of crispy skin and tender roast goose, that is already delicious soup dipped in the flavor of roast goose, it is more delicious and attractive.

2, Xiansha fish balls. Xiansha fish ball is a specialty snack in Dongguan City, Guangdong Province, belonging to the Cantonese cuisine - Dongguan water village cuisine, the dish is especially famous for the fish ball in Xiansha Village, Gao Shui Town, which is also known as washed sand fish ball. The fish used for the fishballs must be fresh pangolins, and no ducks or geese can be kept in the fishpond to maintain the purity of the fish flavor. And wash sand fish ball in Dongguan's various cuisines, can be said to be one of the most time-consuming and laborious dish.

3, Tangxia Lu goose is one of the traditional snacks of Dongguan City, Guangdong Province, belongs to the Cantonese cuisine, the dish is not a true Dongguan mountain village dishes. First of all, the word "Lu" is a native Dongguan word, outsiders do not know its meaning, heard the "Lu goose" thought it was "brine goose", the actual "Lu" is the meaning of cooking. In fact, "Luke" means "cook". Tangxia Luke Goose is a Dongguan dish with Hakka flavor. The goose is put inside the prepared soup and boiled, and when it is cooked, all the flavor goes into the goose meat. The marrow, on the other hand, is similar to white cut chicken, with tender meat and marrow with blood.

4, Zhongtang Crouch Kau Fish Buns. Zhongtang Crouched Kau fish buns is a specialty snack in Zhongtang Town, Dongguan City, Guangdong Province, belonging to the Cantonese cuisine, the dish is made of fish made of skin wrapped around the filling and become, has a history of 70 to 80 years. It was first created by a gourmet in Shacun, Xintang, Zengcheng, Guangzhou. It is said that when he tasted Shunde's famous fish skin angle, he thought that the skin was too thick, affecting the flavor of the filling, so he processed the fish skin angle to make the early fish buns. Crouch Kau and Xintang are only separated by a river, the two lifestyles and customs are inherited, Xintang fish packets of the system will soon be transmitted to Crouch Kau, and at that time Crouch Kau Su Kee restaurant chef in Xintang fish packets of the basis of the reprocessing, the creation of the shape of the strange beauty, thin skin and filling of the beautiful, smooth, fresh and tender, excellent taste of the Crouch Kau fish packets.