Shi Qi: Pigeon.
You must eat squab when you go to Zhongshan. Zhongshan's squab is in Shi Qi. Pigeons only 10 to 12 days old are really young.
Pigeons are pickled first, and then N seasonings are added. Among them is Smilax glabra.
Smilax glabra, clearing heat and promoting diuresis. Pigeons are delicious, some people are afraid of hot air, and the addition of Smilax glabra powder just solved it. The marinated squab is fried until the color is golden red, the skin is crisp and the meat is smooth, and the bone is fragrant with gravy. Eat a pigeon n, such as fried, salty and sour, and roasted with spicy salt ... each has its own flavor.
Spicy squab, learn from the practice of Sichuan spicy chicken, stir-fry first and then stir-fry, spicy appetizer, wine is the most enjoyable!
Salty and sour squab, soaked in ginger, is fresh in acid and spicy in fresh.
Rice cooker bacon pigeon rice, coupled with the north wind, bacon rice is the most irritating. Cut the squab into pieces and stew it with bacon.
A bowl of fragrant and hot rice is already a rich winter feast. The rice cooker makes a whole pot, the whole family, just right.
Dongsheng: Crispy pomfret
When the fish weighed three or four kilograms a year ago, by feeding broad beans, mung beans and running water, the weight of mandarin fish can reach about ten kilograms a year later, and it will be completely transformed into crispy meat. At present, there is only Zhongshan culture in the country. Zhongshan crispy pomfret is located in Dongsheng town.
A crispy pomfret can be expanded to cover nearly 30 ways to eat a variety of delicious food. Frozen crispy pomfret absorbs the strengths of each family. It is pickled first and then refrigerated, and the taste is better after overnight. The meat is cold and crisp. How cool it is to order ketchup and mustard!
Grilled crispy pomfret with salt, served with casserole and Chinese cuisine. When the lid is lifted, the fragrance is overflowing. Pomfret meat is sweet and crisp, and Loki shrimp is full and elastic, fresh but not greasy.
Nanlang: Clam Pie
Muddle mucus, fish and minced meat repeatedly, then add leeks, knead into cakes and fry over low heat. Very q, very elastic.
Shaxi: Mushrooms
Mushrooms are produced in Shaxi, stewed in oyster sauce, soft and glutinous, with crispy horseshoes and rich aroma.
Hengmen salt and pepper lotus root
Port huamei pork knuckle
Sanxiang: Dim Sum
A dessert platter containing three special snacks. Pumpkin cake, vegetable jiaozi, tea cake. Vegetable dumplings, glutinous rice and raw flour are filled with translucent skin, which is simple. Broccoli, shrimp and sausage are filled with gold and jade.
Tea, sweet and salty. The skin made of sticky rice flour and glutinous rice flour is soft, smooth and delicate. Sweet tea cake with shredded coconut and bean paste. Salt tea, dried radish, shage, shrimp. The difference between the two models is easy to distinguish, both of which are sprinkled with sesame seeds on the salty cake skin.
Xiaolan: Chrysanthemum.
Xiaolan is famous for its "Chrysanthemum Banquet". Chrysanthemum is elegant and healthy. Chrysanthemum jiaozi, full of fragrance, sweet in the mouth.
Chrysanthemum and Smilax glabra cake, sweet and sour. Chrysanthemum candy is crisp in your mouth. Fresh, remove fire.
PS: characteristics of Zhongshan town
Shi Qi: Pigeons. Dongsheng: Crispy pomfret. Person: Pueraria lobata. Xiaolan: Chrysanthemum.
Dongfeng: dried fish; Nan Lang: Seafood, duck porridge and dried shrimps.
Sanxiang: Ye Zi and Seto.
Shenwan: pineapple, grasshopper.
Horizontal bar: lotus root and water crab.
Huangpu: First course, bacon.