What are the delicious specialties in Dongguan?

Dongguan is a city with a long history and a famous hometown of overseas Chinese. Food represents the taste of a city. What are the delicious specialties in Dongguan? Come and have a look!

Dongguan specialty one: sugar is not dumped

Sugar water is a traditional famous spot in Dongguan, Guangdong Province, with a long history, which originated in Daoguang period of Qing Dynasty. Cook glutinous rice flour directly, knead it into powder pills, cook it in an iron pot with hot syrup, and sprinkle with shredded peanuts or scrambled eggs, and it will be simple. The produced sugar is absolutely crisp, smooth, sweet, refreshing but not greasy, and fragrant, which is suitable for all ages.

Dongguan specialty 2: Baisha oil duck

Duck with white sand oil is a local classic traditional dish in Dongguan, Guangdong Province, and also a special dish in Humen. Oil duck is preserved duck, which is called "salted duck" in northern China. According to legend, during the Ming and Qing Dynasties, Humen Baisha set up a salt port. Many officers and men come from Jiangsu and Zhejiang. They are good at raising ducks. They like the pure rivers here, and after leaving the army, they raise ducks by the stream. People who retired from Nan 'an, Jiangxi, are good at preserved duck, which provides them with conditions. Therefore, they combined the experience of raising ducks in Jiangsu and Zhejiang with the production skills of Nan 'an, and created a unique "Baisha Oil Duck". Baisha oil duck is characterized by fat, white, thick, sweet and mellow, fat but not greasy, fragrant but not vulgar.

Dongguan specialty 3: Dongguan sausage

Dongguan sausage is a traditional specialty of Dongguan, Guangdong. In the folk, it is known as "Dongguan sausage, thick and short", "Guangdong sausage is Dongguan, and Dongguan sausage is hemp". Founded in the late Southern Song Dynasty, it has a history of more than 800 years. The casing is made of fresh pig casing processed that day. Chop the casing with 8:2 lean meat and fat meat, mix in white sugar, salt, special soy sauce and monosodium glutamate, and sprinkle authentic Shanxi Fenjiu before entering the intestine. After binding, it is naturally air-dried to moderate, that is, it is put into a fire cabinet and baked with slow fire until it is transparent and dry. Therefore, Dongguan sausage has the characteristics of unique flavor, bright color, crisp, mellow, salty and beautiful, and has become the top grade of Guangdong sausage, enjoying a good reputation at home and abroad.

Dongguan specialty 4: Humen cream crab

Humen Plaster Crab One of Dongguan seafood specialties, Humen is rich in blue crabs (namely "green shell crabs", belonging to sea crabs).

There are two kinds of green shell crabs: cream crabs and meat crabs. Meat crab refers to male crab, and cream crab is female crab. As the name implies, the meat crab is big and fleshy, which is suitable for ginger frying. Cream crab meat is less, but the cream is crisp, and steamed cream crab tastes best. Humen has produced crabs since ancient times, and the local specialty Humen cream crab has become the best crab because of its large cream. There are many ways to make cream crabs, such as steaming, frying ginger and onion. The most famous Humen crab cake is almost a must for people who come here.

Dongguan specialty five: steamed dumplings with knife bag

Dao _ Steamed Dumpling is a traditional name of Dongguan, Guangdong. Dao _ Steamed dumplings are exquisite in materials. They are made of top-grade salted egg yolk, Xiang Lian, mung bean, pork belly, glutinous rice, garlic, ginger, spiced powder and other condiments. Then, it is wrapped with superior bamboo palm leaves soaked in soft water, and then tied with Dongguan salty grass. After soaking in boiling water and boiling for several hours, Dao _

Dongguan specialty 6: nave Cha _ fish bag

Nave Tea Jade Treasure is a traditional scenic spot in Dongguan, Guangdong Province, with a history of 70 or 80 years. The fish bag is very exquisite, with fish as the main raw material and fish skin wrapped in stuffing. Finally, the fish bag is beautiful in shape, thin in skin, smooth and tender, and excellent in taste. Generally, the best tasting time is from the beginning of autumn to March of the following year. This is because the shad after autumn is the most delicious and sweet, and it is the best ingredient for making fish buns.