Zhanjiang food recommendation zhanjiang food characteristics

Zhanjiang is the capital of seafood, later I will write another introduction to seafood, but now in the understanding of Zhanjiang's food, Zhanjiang is also brought me a lot of unexpected surprises, there are a lot of small and medium-sized street stalls in Zhanjiang that food, there are also some of Zhanjiang's common people will be home to the practice of the kind of snacks from one generation to the next, look at here, a piece of the family inside the mother to cook, the small children in the kitchen to see their mothers to cook, children! Growing up, and then will be such food to children to eat, this is the food culture brings us the most beautiful memories and feelings. You can find out more about Zhanjiang's cuisine.

String of beef minced meat

A string of beef minced meat from the viscera into a gourmet food to go through a lot of complicated steps: first of all, to repeatedly wash the viscera and other dirt; followed by salt marinade; after the fire boiled to the ninety ripe; and then once again rinsed to the cleanest; and then skewered into a skewer, like a hot pot to eat their own hands into the sauce that is being boiled to the boiling to cook to eat. Eat. Eat of course, do not forget to dip a little chili sauce, eat while gasping, so exciting enough. After the skewers, there are also pickled sauerkraut or pickled carrots, which you can pick up with a toothpick and eat with a few slices.

Skewers of beef foraging place: Ma Zhang Temple, Xiashan cattle one, fat aunt beef and so on

Skip cooking

Skip cooking because of its use of bamboo gabions prepared by the dustpan as a utensil and famous, and then put into the paddle in the dustpan in the middle of the rice flour, to be a layer of cooked through and then gradually add, generally have more than three layers, to be fully cooked, the rice flour, and then cut it into a knife. After the rice noodles are fully cooked, cut them into a grid with a knife to make it easier for diners to eat, and finally put sesame oil, sesame seeds and secret sauce on the surface (but now more soy sauce instead) and then dipped to eat, the entrance is delicate and elastic, and the secret sauce makes people savor the taste of the past.

Foraging place: Chikan four dad beef, Xiashan _ pond market, Xiashan Sixth Middle School near

Pan-fried heap

Zhanjiang different regions of the pan-fried heap is a different approach, but all are the best wishes for the future, Wuchuan pan-fried heap is the choice of the local production of the most beautiful glutinous rice and fillings, cooking oil is pure vegetable oil, the production process is unique and meticulous, with care. Unique and meticulous, heartfelt cooking, made of fried stacks of each is beautiful and dry, delicious to eat; Lianjiang Anpu is a spherical, glutinous rice flour skin, shredded coconut, peanuts, sesame, lotus seed paste and other fillings, the surface of the uniform distribution of sesame seeds, crispy skin, sweet filling, sesame aroma and then put into the hot frying pan fishing pressure until the bulge into a fist-sized spherical, deep-fried to the surface of the skin golden and crispy. The texture is soft, full of oil flavor, special sense of delicious.

Foraging: Wuchuan, Anpu and major markets

Shrimp cake

A spoonful of batter with a few fresh shrimp and a small handful of green onions, hot oil frying, crispy shrimp cake out of the pot, you can eat dipped in chili pepper salt, crispy and tasty, this is the childhood memories of the people of Zhanjiang, and there is a small memory of the memories. This is the memory of Zhanjiang people's childhood, but also the flavor of the snacks inside the memories.

Foraging place: near Xiashan TV station, near Yung Shu Tou, two sister-in-law shrimp cake, three sister shrimp cake and the entrance of the major attractions

Tian Ai_

Tian Ai_ (pronounced hé), is definitely one of the representatives of the snacks in Zhanjiang, because of its complex technology, taste and carry the traditional customs, and popular, Tian Ai_ skin can be used aged cotton wool, but also the skin, the skin can also be used in the skin, the skin can be used in the skin, the skin can also be used in the skin. The skin of Tian Ai can be aged Ai cotton, can also be used fresh Tian Ai, the filling has a fragrant filling and sweet filling, fragrant filling mainly peanuts, dried radish, shrimp, or green beans, sweet filling mainly shredded coconut or sesame sugar is to use the Tian Ai cotton and flour for the skin, wrapped in the filling has been fried steamed, sticky and smooth, is the Zhanjiang people's favorite.

Foraging place: Grandma Tian Ai _, major markets

Leaf cake

Leaf cake, also known as leaf hitchhiking cake, leaf stickers, was once Zhanjiang rural areas in the Spring Festival families must do New Year's Eve snacks. With the improvement of living standards, now the leaf cake has become the most common street food in Zhanjiang, authentic leaf cake, to use the production of glutinous rice flour and into a sweet skin, the inside of the bread full of fillings - salty fillings generally have dried radish, eyebrow beans, shrimp skin, diced pork, etc., and sweet fillings are more varied, can be added to the peanut rice, shredded coconut, sesame seeds, and even green beans and winter melon candy. Afterwards, three freshly picked pineapple leaves are arranged in the shape of a plum blossom, and the stuffed glutinous rice dumplings are placed on top and steamed over high heat until the aroma of the pineapple leaves and the stuffing intertwine with each other, and the glutinous rice skin is soft and permeable, so that eager diners can taste this traditional delicacy.

Foraging: major markets

Wooden leaf folder

Wooden leaf folder is the top and bottom of the two leaves wrapped around a small stuffed glutinous rice dumplings (it is said that the general use of wooden pineapple leaves or banana leaves), there are two kinds of incense, sweet, both with glutinous rice flour for the skin, the incense with peanuts, loach, shrimp, salted carrots and other mixed fillings; sweet to the sugar, shredded coconut, sesame seeds and other ingredients. Sugar, shredded coconut, sesame seeds, peanuts and other mixed fillings. Generally white for sweet, yellow for salty. Generally people think the sweet one is delicious, but I think the salty one has a more special flavor!

Foraging place: major markets

Potato vermicelli

The traditional method of making potato vermicelli is not easy to master: wash the sweet potatoes, rub them into the mashed potatoes, put them into a cloth bag and squeeze out the potato pulp, and then, after 1~2 days of the potato pulp precipitation, pour out the water and take out the slab of the potato pulp and then dry it in the sun, rub it into powder, and then it will become potato vermicelli. When making vermicelli, the first raw flour with cooked flour and water stirred into vermicelli, thin and thick appropriate, and then the vermicelli into the lower end of the coconut scoop with 3 holes, shake the coconut scoop, vermicelli Xu Xu fell into a pot of boiling water, after cooking, fished out and put into the bamboo baskets neatly. A bowl of sweet potato vermicelli used to be the most refreshing flavor of summer.

Foraging place: major markets

Cool Vermicelli

Made from freshly made Cool Vermicelli, it has the effect of clearing away heat and toxins, clearing away heat and relieving symptoms of colds and sunstroke, high blood pressure, and pain in muscles and joints, and Cool Vermicelli has a wealth of nutrient elements, it contains 70% of carbohydrates, a small amount of protein, fat, pigment, etc., but also contains more mineral elements, this food is cooked into a paste cold go into the cake, using fresh cool powder grass made of cool powder turquoise as jelly, using dry cool powder grass made of cool powder is as black as thick ink, no matter which kind of cool powder is to clear heat and relieve heatstroke of the top dessert.

Foraging place: major markets

Sticky Rice Chicken

Zhanjiang's sticky rice chicken is not the same as the sticky rice chicken that we all know, it is a mixture of flour and some materials deep-fried, perhaps many people will feel a little hot, but this with temperature outside the crunchy inside the soft sticky chicken is a lot of people's Zhanjiang childhood. It is the childhood memories of many people in Zhanjiang.

Foraging place: the market, bakery, Suixi City, Fuqian Road, ten horizontal lane at the mouth of the

Camarilla rice dumplings

Camarilla leaves washed, wiped dry, just a few slices on it, rice dumplings stuffing is generally made with pork, to take a little bit of fat that kind of pork cut into strips, mixing salt, oil, soy sauce, and then use the leaves of the clam piper Then use the clam vulgaris leaves to make a triangle shape, put in the glutinous rice and pork can be wrapped tightly. The clam piper leaves mixed with glutinous rice cooked clam piper leaves is dark green, mixed in the white fat fat glutinous rice, exudes a unique aroma ~

Foraging places: markets, bakeries, sister dumplings

Crystal phoenix claw

Basically as a special product of Zhanjiang to look at the chicken claw-based, are crunchy and delicious, the usual pastime entertainment to a packet, full of flavor. A packet, full of flavor, the field partners have tried to call it addictive.

Foraging place: supermarkets

Pig cake

Pig cake, also known as the "pig cake", is Zhanjiang's famous local snacks, the Mid-Autumn Festival festivals custom. It is a traditional food that Zhanjiang people give to their elders or children during the Mid-Autumn Festival. It is named after the shape of a small pig, and has nothing to do with "piggy bank" or "piggy bun". In short, it is a mooncake without filling, which is just a lump of flour mixed with some sugar for flavor. Although it is not as sweet as a mooncake, it was a happy snack for children during the festival in the old days when the social environment was not so good.

Foraging place: Qian Sheng cake industry, Wei Huang bakery, Yu Tai bakery

Ma Tong

Wu Chuan unique flavor snack Ma Tong shaped like a banana, golden color, crispy in the mouth, chewing without dregs, sweet and tasty, is the traditional brand-name snacks, popular with the public.

Mu leaf folder with a taste of Guizhou snacks are very similar, mugwort plus glutinous rice flour made of that mugwort leaf poop, wrapped in which is the green poop. But the leaves are specially picked with pomelo leaves, steamed out of the poop will have the fragrance of pomelo, Guangdong and Guizhou are southern regions, tracing the roots of perhaps everyone is the same lineage.