What are the specialties in Dongguan?

1, Seto powder in Houjie. Houjie Seto rice noodle is a famous traditional dish in Dongguan, Guangdong Province. It is the traditional food of Dongguan birthday banquet, which means longevity, happiness and longevity. The most famous roast goose and duck in Dongguan is of course Houjie. Seto powder, the most exquisite is a pot of delicious soup, which needs to be cooked with whole chicken, large pieces of meat and bones, and many special herbs and spices. When eating, blanch Seto powder in hot water and put it into a bowl, then add a tablespoon of broth, and spread a layer of crispy roast goose on the noodles. Then the delicious soup is soaked with the smell of roasted goose, which is more delicious and attractive.

2, Xiansha fish balls. Xiansha Fish Pill is a special snack in Dongguan, Guangdong Province, which belongs to Cantonese cuisine-Dongguan Watertown Cuisine. This dish is especially famous for its fish balls in Xiansha Village, Gao _ Town, which is also called sand-washing fish balls. The fish taken from the sand-washed fish balls must be fresh shad, and ducks and geese can't be kept in the fish pond to keep the taste of fish pure. And sand washing fish balls is one of the most time-consuming and laborious dishes in Dongguan.

3. Tangxia Luwei is one of the traditional snacks in Dongguan, Guangdong Province, which belongs to Cantonese cuisine. This dish is an out-and-out Dongguan mountain coriander. First of all, the word "Lu" is an authentic Dongguan dialect, which foreigners don't understand. When they hear "braised goose", they think it is "red roasted goose", but in fact "braised goose" means cooking. Tangxia braised goose is a Dongguan dish with Hakka flavor. Cook the goose in the prepared soup, and the taste will all enter the goose meat after cooking. The bone marrow is similar to that of boiled chicken, with tender meat and blood in the bone marrow.

4, nave if _ fish bag. Nave Cha _ fish pot is a special snack in Tang Zhong Town, Dongguan City, Guangdong Province, which belongs to Cantonese cuisine. This dish is made of fish bag stuffing and has a history of 70 or 80 years. It was first created by a foodie in Xintangxia Village, Zengcheng, Guangzhou. It is said that when he tasted the skin horn of Shunde famous fish, he thought that the skin was too thick and affected the taste of the stuffing, so he processed it into early fish buns on the basis of the skin horn. Cha _ and Xintang are separated by a river, and lifestyle and customs come down in one continuous line. The method of making fish buns in Xintang soon spread to Cha _. At that time, the chef of Cha _ Suji restaurant reprocessed the fish bag in Xintang, and created a Cha _ fish bag with beautiful appearance, thin skin and filling, smooth and tender taste.