What's delicious in Shenzhen

First of all, the fresh oysters in the manhole

Oyster is the most famous specialty in Shenzhen, especially Shajing Oyster. Fresh oysters in manholes are rich in nutrients such as protein and dried starch, and are known as "undersea milk". They are delicious with dinner, steaming and frying, and are rich in protein and vitamins. According to rough statistics, there are more than 100 kinds of oysters in Shenzhen Shajing.

Second, Gong Ming Roasted Goose

Gong Ming Roasted Goose is a traditional food in Shenzhen, Guangdong. Choose local grass geese, the fat of geese is delicate, and it takes about 100 days to grow. All kinds of ingredients, I roasted the goose with a medium fire. The roast goose was golden yellow, crisp, rich in flavor, fat but not greasy. In the first half of a few years ago, the roast goose was still 26 yuan, which was delicious and affordable. I don't like eating skin. Roast goose skin is a special case. I was thinking about drooling at that time.

Third, pork belly wrapped in chicken

Chicken wrapped in pork belly, also known as phoenix reincarnation, is the freshest practice among poultry in Guangdong. However, if you are new to Shenzhen, you may not be used to this vegetarian diet, because the pork belly wrapped chicken is similar to Cantonese hot pot, and the dipping sauce is soy sauce. If you get used to it, you will feel original, sweet and delicious.

Four, aconite fish

Fuyong Aconitum is the most famous Aconitum fish in Shenzhen. It has the most plump body, fat abdomen and back, and is particularly fat. It is often regarded as delicious seafood in hotels and restaurants. Aconitum fish has tender meat and more subcutaneous fat. After freezing treatment, the taste is more delicious, and it has a soft and smooth taste! Aconitum fish, which can be simply salted, will be extremely fresh and sweet, and the taste with soy sauce will definitely not be ordinary.

Five, Longgang chicken

This kind of chicken produced in Longgang District, Shenzhen has a special appearance, soft bones, rich flavor and easy to taste. Cooked for a long time in the traditional way, first coated with homemade sauce, then hung up to dry and taste, and then soaked in boiling oil repeatedly. The chicken skin is crisp and shiny, and the meat remains tender and juicy.