Maoming food strategy Maoming food what

We all know that Maoming is a seafood city, we guess that Maoming's food must be some seafood, in fact, we can not let people Maoming has been eating seafood it, Maoming has a lot of food, come on, let's take a look at Maoming are some of the what to eat.

People's first impression of the city of Maoming, as if it is a "seaside city". Speaking of what Maoming specialties delicious, many people's first reaction is a variety of seafood products, but the old Maoming people will tell you, Maoming's hometown food is not only when you really eat authentic specialties, you can really understand the unique flavor of Maoming.

Fried snails

Can't stop the late-night snack

Snails are a common ingredient in daily life, snails are delicious, tender meat, nutritious, contains nutrients that have a great deal of benefit to the human body, especially in the hot summer, many people like to go to the stalls to order a plate of snails. Speaking of fried snails, we have to mention the public's well-known "machine shop snails".

Before and after the Mid-Autumn Festival, the snail's laying period is over, and it is the time when the snail is the most fat and full. The snails have to be kept alive in water for three days before they can be cooked. The snails are fished in oil before being put into a pot, and then mixed with spices such as perilla and scallions and stir-fried. The oil used to fry the snails is not ordinary peanut oil, but roast duck oil, so that the fried snails, not only full of juice, but also with the flavor of roast duck.

The freshly fried snails are steaming hot, surrounded by sauce and chili peppers, which is very attractive. The meat is rich and delicate, flavorful, light and refreshing. If dipped in chili oil, the spicy flavor is even stronger, with a long lasting fragrance and long aftertaste. At this time, while picking snails, chatting, and then drink a mouthful of beer, life is just like that!

White Cut Chicken

The skin is fresh, the meat is smooth, light and fresh

As the saying goes: "No chicken is no feast", no matter whether it's New Year's Eve or festivals, not to come to a chicken dish is absolutely not complete. The most representative of the flavor of the city of Maoming people, no better than the white cut chicken, as long as the land in Maoming in-depth life, you must be very familiar with this dish.

White cut chicken belongs to the category of dipped chicken, which is the most common and iconic of the chicken dishes in the Cantonese cuisine. It is said that in Yuan Mei's "Food List for the Garden" of the Qing Dynasty, "White slices of fat chicken are since the taste of Taijiao and Xuanjiu. Especially suitable for the countryside, into the inn, cooking is not enough time, the most convenient." The description is now what we call white cut chicken.

The chicken is plucked, then soaked in hot water, chopped, dipped in green onion and ginger paste is simple to do, even without the ingredients can bring the fresh flavor to its fullest. Finished white cut chicken color white with oil yellow, with oil flavor, green onion playing flower edging, food can be with soy sauce, eating a unique flavor.

Legend has it that once upon a time there was a scholar who couldn't stand the darkness of the officialdom and abandoned his post to work as a farmer. The farmer's life was poor and he had no children. So in the mid-autumn festival, he and his wife killed a chicken, one to pray for God's blessing to give birth to a son, two can also play the teeth. Wife just peeled and cleaned the hen into the kitchen pot, suddenly someone outside the window howling and crying, the original is a child greedy to play with the lanterns brewing fire. At the time of the autumn high tide, see the fire is getting bigger and bigger, he did not say anything, and his wife put up a bucket of water and rushed to put out the fire. Extinguish the fire home, he found the stove fire has gone out, the pot of water slightly warm. It turned out that the two left in a hurry, only in the stove to add firewood, forget to put spices and cover the pot, and the pot of light chicken was actually hot water cooked! So, the husband and wife will chicken white cut to eat, and found delicious to the extreme, this is the origin of white cut chicken.

Maoming white cut chicken with all the local fresh walk-in chicken, walk-in chicken long-term movement, chicken meat is firm, the production of the dish is more chewy, so it has become the Maoming people's favorite delicacies in every household.

Ou Tou Roast Pork

Crispy and fragrant, fat but not greasy

Roast pork, from the Central Plains, flourished in Guangdong. Roast pork has a golden color, attractive aroma, thin and crispy skin, delicate meat, tender and slippery, moist and delicious, dipped in sugar to eat, not greasy, and the taste is more sweet, is the traditional local flavor of Aotou delicacies.

The Aotou roast pork emphasizes on the selection of materials and firing. Generally choose and buy local local pig, this kind of pork meat is firm, fine fiber, less fat, rich in nutrients, crispy and delicious. Earth pork after the master processing and finishing, hanging dry, about 1 hour, and then the preparation of five-spice powder, ginger, onion, garlic, salt, vinegar, sugar, monosodium glutamate and other condiments according to a certain proportion of the mix, plus white rice wine coated in various parts of the pork body, such as slurry soaked through the meat body 1 hour, and then use a brush jiao honey evenly coated in the skin that is on the furnace on the pigskin, the marinated light pig hanging down the furnace in the barbecue, will be the red mud slurry sealing solid! The mouth of the stove, but also use an iron pot to cover the top of the stove mouth. When the time comes, the pig from the furnace to lift out, a color, aroma, taste are good pig suddenly presented in front of diners, people are mouth-watering, eat up tender and smooth, pig skin crispy and fragrant, there is "original" taste, become the public celebrations, festivals and prayers, as well as Ching Ming ancestor of the sought-after goods.

Taro buckle meat

Aromatic and not greasy "taro" can not be

Taro buckle meat is Maoming people feast or banquet on the must-have one of the traditional characteristics of the dish, the ingredients to taro, pork-based, of which the pork selection of the three layers of meat, meat, firm, and fried into a buckle meat. The meat is deep-fried and made into buckled meat. The reason why it is called "buckle", that is, the meat after deep-frying cut into rectangular pieces, and taro between the spell arranged in the sea bowl, steamed through and then overlay buckle in a large plate on the table. Taro will be buckled meat juice absorbed, soft and smooth, eat taro with meat flavor, meat contains taro, unique flavor. Button meat meat rotten flavor, pork skin elastic, eat fat but not greasy, simply "taro" can not stop!

Shilang pig's head skin

Taste of wine dishes

Friends from Shilang, every mention of the Shilang pig's head skin, are a mouth-watering look. The locals say that the pig's head skin to be delicious, the selection of materials is very critical, must be Shilang's farm pig, its fresh aroma is unique. After different cooking methods and adding different seasonings, the flavor of pork head meat also varies. Generally, it is prepared by braising, salting and brining. First of all, the pig head meat, pig ear scalding water, and then after smothering, stewing soft procedures, so as to ensure that the ear of the crispy, the arch of the nose of the live tender, pig head skin of chewy aftertaste. Finally, the sauce made of soy sauce MSG, poured on top, boiled sauce soup is rich and sweet, not salty, not light, not oligo not greasy, used to wine is really delicious!

Ai_ soft and sweet aftertaste

Ai_, also called Tian Ai_, is a common food in the Maoming region, because of its complex technology, taste and carry the traditional customs, popular. Tian Ai, a weed that grows in the fields after the winter harvest, is often picked to make cakes and other pastries to eat, in order to achieve the effect of avoiding evil spirits and driving away cold and poison. According to the Food Materia Medica, it is also effective in removing dampness, warming the stomach and clearing the intestines.

Maoming people always do _ at the end of the year. The last day of the first month of the lunar calendar is also known as the "poor festival", in Maoming because of the local "positive" and "steam" homophone, "poor" that "steam "that" is "steamed poor", that is, the poor and sick from the world "evaporate". Therefore, there is also a folk song: "Poor in the first month, step on Ai茸"，which means to do Ai_. Now Ai_ no longer have to wait until the first month to eat, has become one of the most common street food.

The skin of Ai_ is made by pounding Ai leaves into Ai paste, then mixing Ai paste with glutinous rice flour and rubbing it together, so the skin is black with gray dots, and it is made into a "longevity peach" or a square shape. They are filled with a variety of fillings, including vegetables, meat, shredded coconut, shredded papaya, crushed peanuts, shrimp, etc., and steamed on a banana leaf. Ai cake green crystal, just steamed, the room is filled with the sweet aroma of mugwort, the entrance to the hidden fragrance, soft and smooth, hot and cold food flavor are different.

Steamed African crucian carp

Flavorful for both young and old

Tilapia, often called African crucian carp in Maoming, is also known as Fukushou Fish, Vietnam Fish, Nanyang Carp, etc., is native to Africa, is easy to raise, and is therefore one of the most common edible fish on the market. Maoming City is the country's largest African crucian carp breeding, processing center, its breeding, processing of African crucian carp accounted for 1/9 of the total number of the country, Maoming City, the city sculpture of the Fish Leap Dragon Gate is based on her.

African crucian carp practice is very diverse, whether it is stewing, stewing, frying, deep-frying, boiling, steaming, burning, the flavor is excellent. But if you want to enjoy the flavor of the most delicious fish, there is nothing better than steamed African crucian carp. The slaughtered African crucian carp clean, with ginger and green onion section of the bottom, placed in the steam rack on high heat steamed out, dripping with soy sauce, put on the cut green onion, and finally poured with hot oil, can be eaten, tender fish meat taste excellent.

African crucian carp meat is tender and delicate, meat flavor, bone spurs less, no intermuscular spines, high protein content, rich in a variety of essential amino acids, including glutamic acid and glycine content is particularly high, essential amino acid composition is balanced and rich, belonging to the high-quality high-protein products, some people will call it "do not need protein protein source! It is a high-quality high protein product, and some people call it "protein source without protein". In addition, African crucian carp also has the effect of appetizing and strengthening the spleen, promoting appetite, young and old alike.

Lo powder the most simple flavor

Maoming Liao powder, that is the simplest way, white flowery powder skin, soy sauce, sesame oil a mix, a few cloves of garlic, with chopsticks mix, no matter in the morning and afternoon, the day dark and dawn, the size of the food halls, are supplied with cheap price, package you eat full.

Lo powder, that is, vermicelli is mixed with several seasonings, Maoming people "mix" called "fishing", so called "fishing powder".

The so-called powder, which is also known as vermicelli. Rice as raw material, add water with a stone mill to grind out the rice paste, and then poured onto a steamer basket covered with gauze, steaming on the fire for a few minutes, out of the pot, folded and cut into strips. Liao powder is mainly characterized by: thin powder, tender, smooth, soft and tough, thin strip uniform, smooth and tasty. Therefore, eaten Maoming Liao powder, are aftertaste, endless praise.

Leef oil is the soul of the noodles, eat authentic noodles without it. Chive oil boiling is very time-consuming, peanut oil will be added to leeks and herbs together repeatedly cooked for three hours to have this flavor out. When you eat the noodles, you can also add freshly crushed red pepper to increase its freshness, and with a bowl of boiling hot thin white congee, both the flavor and appetizing.

The most famous thing in Maoming is this noodle! Haha, in my hometown, also has a kind of powder, but the powder is for the skin, accompanied by shredded potatoes and so on. I heard a long time ago that the powder in Guangdong Province is the most delicious, especially delicious, there is no like me so very much looking forward to it!