All About Zhuhai Snacks_Zhuhai Special Local Foods Introduction
Zhuhai, a core city on the western shore of the Pearl River, an economic special zone, and an important city at the southern end of the Zhujiang River Delta, located in the southwest of Guangdong Province, with a superior location, facing Hong Kong across the sea, connected to Macau, and adjacent to the cities of Xinhui District and Taishi City in Guangdong Province, and bordering Zhongshan City to the north. One of the four economic special zones in China that first implemented a policy of opening to the outside world.
Features of Zhuhai Snacks Including colorful butterflies, burnt grasshoppers, and clear soup.Steamed Shrimp, grilled Squid Prepare the ingredients.Cheese Fragrant oysters, white oyster sauce pigeon, secret, bridge-bottom stir-fried crab, etc.
Fisherman's song
Introduction
Fisherman's song is one of the ten best dishes in Zhuhai, with a shape resembling fishermen returning home on boats, creating a sense of imagination.
Features:
Crispy and tender, with a unique flavor.
Making:
This dish is carefully made, first removing the hard shell on the back of the, then cutting a knife in the middle, filling it with the hotel's secret salty and sweet shrimp paste, then covering it with a layer of fried.Fans，After the oil is boiling, put the that has been filled in and fry until golden. When serving, pair with a net made of flour and a sculpture of a fishing boat, making the dish more culturally distinctive.
White oyster sauce cooked pigeon fish
Introduction
White oyster sauce cooked pigeon fish is a famous dish in Zhuhai. Pigeon is a local name for peace pigeons used by farmers in the Doumen area, while white pigeon fish is a local name for white fish used by fishermen in the Doumen area.
White pigeon fish grows in rivers, beaches, and wetlands with salinity, and its characteristics are unique, with tender and delicate meat, moderate elasticity, and no fishy smell, with a natural seafood flavor, which is a high-quality seafood.
Features:
Due to the growth of pigeon fish in rivers, beaches, and wetlands with salinity, and its unique characteristics, with tender and delicate meat, moderate elasticity, no fishy smell, and a natural seafood flavor, which is a high-quality seafood.
Making:
The chef of the famous uses it as the main ingredient, and combines it with composite oyster sauce and seasoning to create the famous Zhuhai dish "oyster sauce cooked pigeon fish," which is nutritious and delicious.
Eating method:
There is a wonderful way to eat this dish: eat from the beginning, carefully find the green small fish, and chew it together with the meat, with a bitter, cool, and fragrant taste, and a great appetite, and endless aftertaste. Locals say that this small fish has the effects of dispelling food, stopping itching, stopping cough, and removing phlegm, which is equivalent to precious snake bile, and is a cherished food.
History and culture
It is said that there was a "fairy bird" that often hunted on the beach and wetland in the old Doumen fishing village, and every tide retreat and tide, this white fish would come out of the hole with the tide, and swim against the current, and go upstream. Later, the "fairy bird" chased and fed on it, and eventually, this "fairy crow" changed its shape and nature. It is tame and often lives on the fisherman's shed, close to the people, and lives in peace. Fishermen also often bring this fish to the fishermen to feed the "fairy bird," and over time, the fishermen no longer call it "fairy bird," but call it "white pigeon," and the fish used to feed the "white pigeon" is also called "white pigeon fish."Thus, the fame of "white pigeon fish" has spread throughout the world and been passed down for generations.
Bridge-bottom stir-fried crab
Introduction
Bridge-bottom stir-fried crab is a famous Han Chinese dish, belonging to the Cantonese cuisine, and is one of the specialties of Zhuhai.In fact, this dish comes from the Hong Kong harbor, where there was a family that sold stir-fried crab on the bridge, and because their flavor was particularly fragrant and delicious, they became the most famous place to eat stir-fried crab in Hong Kong, so the people of Hong Kong called this dish "bridge-bottom stir-fried crab." Taste and characteristics:This dish is very beautiful in color, with red chili and green scallions, which can greatly stimulate the appetite. Especially its aroma is very strong, often stimulating people to eat it in a short time. Crab
The meat is very flavorful, and the texture is very good, it is best to eat with red wine.
This dish is good for warming and relieving cold in winter.Nutritional value: CrabIn autumn, the crabs are fat and juicy, which is the best time to enjoy crabs.The nutritional value of crabs is very rich, The protein content is several times higher than that of pork and fish, and the content of calcium, phosphorus, iron, and vitamin A is also high. Making
Ingredients:
Crab meat, tapioca starch, Doubanjiang, Ginger, green onion,Fermented bean curd, chili peppers, cooking wine, White sugar Oil Making:
1. Clean and chop the crab meat, then brush a layer of tapioca starch on the crab meat to retain the original flavor;
2. After brushing, put the crab meat aside.
3. In a pot, add Doubanjiang, ginger, green onion, fermented bean curd, chili peppers, and cooking wine. Stir-fry until fragrant. 4. Put the crab meat into the pot, and stir-fry together.5. Add oil and fry until the crab meat is crispy, then add cooking wine and white sugar, and stir-fry. Cheese Oyster Introduction Cheese Oyster is a traditional Han Chinese dish in Guangdong, belonging to the Cantonese cuisine. This dish is one of the ten best dishes in Zhuhai, with a wonderful taste.Place the oysters with the shell in boiling water to cook for 10 seconds, then drain and drain. In a pot, melt butter, onion, garlic, then add fresh milk and cheese, and season with salt.Pour a spoonful of sauce on each oyster and bake in the oven for 5 minutes. The aroma is tempting, and the flavor is delicious and tender.
Making:
Ingredients:
8 oysters, a large spoonful of butter, a slice of cheese, a spoonful of chopped onion, a spoonful of minced garlic, a large spoonful of fresh milk, and a little salt.
Making:
1. Place the oysters with the shell in to cook for 10 seconds, then drain and drain.
In a pot, melt butter, onion, garlic, then add fresh milk and cheese, and season with salt.
Cheese oysters
Introduction
Cheese oysters are a traditional Han Chinese dish from Guangdong, belonging to the Cantonese cuisine. This dish is one of the top 10 delicacies in Zhuhai, and its delicious taste is beyond comparison. Boil oysters with shells in boiling water for 10 seconds, then remove and pat dry. In a pot, put beef tallow,onions, garlic, stir-fry until fragrant, then add fresh milk, melt cheese, season with salt, and you're done. Pour a spoonful of roasted sauce over each oyster and put it in oven for 5 minutes. It has a tempting aroma and is fresh, sweet, and tender.
Recipe
Ingredients:
8 oysters, a large spoonful of beef tallow, a piece of cheese (velveeta), a spoonful of chopped onion, a spoonful of minced garlic, a large spoonful of fresh milk, a pinch of salt.
Recipe:
1. Boil oysters with shells in boiling water for 10 seconds, then remove and pat dry.
2. In a pot, put beef tallow, chopped onion, minced garlic, stir-fry until fragrant, then add fresh milk, melt cheese, season with salt, and you're done. Pour a spoonful of roasted sauce over each oyster and put it in the oven for 5 minutes. It has a tempting aroma and is fresh, sweet, and tender!！
Iron plate eel
Introduction
Iron plate eel is a local delicacy in Zhuhai, Guangdong, and one of the ten most cruel dishes in China. The fun is in the slow cooking, and it should not be killed in one go, but rather to allow the viewer to enjoy the pleasure of slow torture.
Iron plate eel is a delicacy made by placing live eels in a cool soup with seasonings and slow-cooking. Eels are alive. After the water gradually heats up, the eels will drink the soup due to the heat, and the seasonings will naturally enter the eels. As the fire gets hotter, watching the eels rolling in the pot, everyone is extremely excited. Finally, when the eels are cooked, the soup and the soup in the eels will have a taste of soup, which is very delicious.
Preserved river snails
Introduction
Preserved river snails are a local delicacy in Zhuhai. The preparation of this dish requires you to first cut off the hard shell of the preserved river snails, then cut a knife in the middle, fill it with salty and fragrant shrimp paste, then add a layer of fried vermicelli, wait for the oil to boil, and then put in the preserved river snails to fry until golden. When serving, accompany a net made of flour and a sculpture of a fishing man, which makes this dish more culturally distinctive.
Recipe
Ingredients:
500g of preserved river snails.
Seasonings:
30g of chili peppers, 30g of green onions, 10g of ginger, 30g of oil, 5g of salt, 10g of sugar, 5ml of cooking wine.Soy sauce 10ml.
Recipe:
1. Wash and clean the preserved river snails, then blanch in boiling water and drain. Cut the green onions, ginger, and chili peppers into pieces. Rinse the preserved river snails, then chop and set aside.
Cook a pot, add oil, then add ginger, dried chili, salt, sugar, and cooking wine. Add a little water and simmer.
Add the cooked clams and steam until cooked through. Garnish with chopped green onions.
Rainbow Dragon
Introduction
Rainbow Dragon is a famous Han Chinese dish, belonging to the Cantonese cuisine. This dish is one of the ten famous dishes in Zhuhai and is loved by food lovers. Its shape resembles a dragon, giving a feeling of beauty and enjoyment.
Features:
Red and yellow contrast, arranged in a dragon shape, not greasy, smooth and oily, fragrant and long-lasting.
How to make:
Main ingredients:
Large prawns 12; Clams 150g of meat; Auxiliary ingredients:
Cooked
Ham 25g of sliced ham, a little bit of scallion and tomato; Seasoning: Wet flour, Salt and MSG, minced ginger, appropriate amount of soup, Peanuts 750g of oil. How to make:1. Peel the large prawns, leaving the tail shell, cut along the back, remove the sand thread, and cut a knife on both sides. Wash thoroughly. Cut the clams into butterfly-shaped pieces, and put two pieces of ham into each piece to make a butterfly shape.
2. Heat the pot on the stove, add the peanut oil until it is half cooked, then put the prawns and clams into the oil to make balls, then put the clams and prawns into the oil, quickly remove them with a sieve and drain the oil.
Heat the remaining oil in the pot, add scallion, ginger, tomato, and soup to boil, then thicken with wet flour, add the oil and stir-fry the prawns and clams, quickly stir-fry over the fire, transfer to a plate, and arrange the sliced pumpkin into a dragon shape. Grasshoppers Introduction Grasshoppers are a traditional Cantonese dish, belonging to the Cantonese cuisine.
This dish is soft and fragrant, with rich nutrition, which is a favorite delicacy for many Cantonese people. The scientific name of grasshoppers is "wart-lipped silkworm", which is produced in the Pearl River Delta. They live in the soil layer of rice paddies at the intersection of freshwater and saltwater, and feed on rotten rice roots.Its shape resembles a centipede, but its legs are more than a centipede's legs, and it can change various bright colors at will. However, after cooking, it turns Egg yolk color. Features of the dish:Unique flavor, crisp and crunchy, slightly spicy and delicious. Nutritional value:
Grasshoppers live in the soil of the rice paddies at the intersection of freshwater and saltwater, and feed on rotten rice roots, so they are named.
Grasshoppers are widely distributed in the Pearl River Delta's rice-producing areas, and are also a traditional local delicacy in Guangdong.
Grasshoppers contain a lot of protein, fat, iron, phosphorus and vitamin B, with high nutritional value, and are very delicious and fragrant, which is very popular among local people. Grasshoppers can be fried, deep-fried, smoked, steamed, eaten raw, and pickled. Dried grasshoppers are used toSoup, which can also be used to treat rheumatism. There are also many dishes, such as stewed grasshoppers, fried grasshoppers, grasshopper steamed eggs, and grasshopper soup.Lotus root noodles, salted grasshoppers, steamed meat
pancake.
Pork is a source of high-quality protein and essential fatty acids for humans.
Pork can provide
blood, red pigment (organic iron), and promotes iron absorption, and can improve iron deficiency anemia. How to make:Main ingredients:500g of grasshoppers Auxiliary ingredients: 75g of pork (lean),125g of winter gourd, green bean sprouts 100g, mushrooms 25g, red and dried chili 25g.Seasoning: 5g of aged yellow chili, 10g of garlic, 5g of salt, 3g of MSG,soy sauce 5g, 10g of cooking wine, 1g of fragrant oil, 25g of cornstarch, Peppercorns 2g, 25g of vegetable oil.Production method:1. Wash the grasshoppers and put them in a bowl with peanut oil, and let them sit for 10 minutes. The insect body will break and the juice will flow out. 2. Wash the pork and cut it into strips.
3. Peel the winter gourd, wash it, and cut it into strips;Bean sprouts wash and drain thoroughly. Mushrooms
remove the stem, wash and cut into strips;
Chili
remove the stem and seeds, wash and cut into strips;
aged yellow chili, garlic
cut into silk.4. Boil water in a pot, add pork strips and blanch until only cooked, then add gourd strips and stir-fry briefly. Finally add the grasshoppers, and blanch them in boiling water.5. Add pepper, soy sauce, fragrant oil, and cornstarch to make a sauce. 6. Use a large fire to stir-fry, add bean sprouts and stir-fry until half cooked, then remove.7. Wash the pot, add oil, add garlic, aged yellow chili, and mushrooms, and stir-fry until fragrant, then add gourd strips, mushrooms, grasshoppers, pork strips, bean sprouts, salt, MSG, and cook with soy sauce and cornstarch, add oil and stir-fry, and then serve. Steamed Grouper
Introduction
Steamed Grouper is a traditional Cantonese dish.Main ingredients: 1 grouper, 20g of pig fat, 10g of dried ham, 10g of soaked shiitake mushrooms, 10g of sliced winter gourd, Dried shrimp 6. The grouper is cleaned, slightly blanched in boiling water, then cut into fish knives.Place the ham, gourd, shiitake mushrooms, and shrimp in the fish, and steam for 15 minutes, then remove and serve. How to make:
Materials:
Grouper, ham, gourd, shiitake mushrooms, dried shrimp, scallions, ginger, pig fat, cooking wine, fragrant oil, cornstarch
How to make:
1. Clean the grouper, blanch in boiling water, cut into fish knives.2. Place ham, gourd, shiitake mushrooms, and dried shrimp in the fish, steam for 15 minutes, then remove and serve. Chop the shiitake mushrooms, then chop and set aside. Chop the chili peppers, mince the garlic. Cut the lemons into strips.4. Boil water in a pot, pour in the pork slices and blanch until just cooked, then immediately add the sliced bamboo shoots and blanch, then drain and pat dry. Finally, add the preserved river snails to boiling water and blanch until cooked, then drain.5. Mix a sauce with pepper, soy sauce, sesame oil, and cornstarch. 6. Use a
hot pot, pour in oil, stir-fry the bean sprouts until half cooked, then remove.7. Wash and stir-fry the pot, add oil, then add minced garlic, chopped shiitake mushrooms, and chili peppers, then add the sliced bamboo shoots and shiitake mushrooms, then add the preserved river snails, pork slices, bean sprouts, salt, and MSG, stir-fry, add cooking wine, and then thicken with a sauce, add oil and stir-fry, then serve.
Steamed tilapia
Introduction Steamed tilapia is a traditional Han Chinese dish. Main ingredients: 1 whole tilapia, 20g of beef tallow, 10g of ham, 10g of dried fragrant mushroom, 10g of sliced bamboo shoots.
6 pieces of dried shrimp.
Clean the tilapia, blanch it in boiling water, then cut it into flower shape.
Place the ham, bamboo shoots, dried fragrant mushrooms, and shrimp in the knife slots, then add green onions, ginger, beef tallow, and cooking wine, and steam for 15 minutes. Remove and trim, then drizzle with sesame oil and serve.
RecipeIngredients:Whole tilapia, ham, bamboo shoots, dried fragrant mushroom, dried shrimp, green onions, ginger, beef tallow, cooking wine, sesame oil Recipe:1. Clean the tilapia, blanch it in boiling water, then cut it into flower shape.2. Place the ham, bamboo shoots, dried fragrant mushroom, and dried shrimp in the knife slots, then add green onions, ginger, beef tallow, and cooking wine, and steam for 15 minutes. Remove and trim, then drizzle with sesame oil and serve.Shrimp, then place scallion segments, ginger slices, and diced pork fat on the fish, steam over high heat for 15 minutes, remove and discard scallion segments and ginger slices, drizzle with fragrant oil and serve.
Instructions
Ingredients:
Sea bass, ham slices, bamboo shoots, shiitake mushroom slices, shrimp, scallions, ginger, diced pork fat, cooking wine, fragrant oil
Instructions:
1. Clean the sea bass, briefly blanch in boiling water, then wash and cut into (willow leaf shape).
2. Place ham slices, bamboo shoots, shiitake mushroom slices, and shrimp on either side of the fish, then add scallion segments, ginger slices, diced pork fat, and cooking wine, steam over high heat for 15 minutes, remove and discard scallion segments and ginger slices, drizzle with fragrant oil and serve.
