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Take stock of 8 special food in Shenzhen

Jiwei shrimp is the main foreign exchange earning aquatic product in Western towns of Shenzhen. Xixiang Jiwei shrimp is small in size, like the middle finger, transparent and slightly pockmarked. Its skin is very thin, and its meat is very delicate, delicious and nutritious. Its protein content is comparable to that of Shajing oyster. If you don't have a lover, you can't let your best friend and brother down. Xiaobian gives you an inventory of 8 delicious food in Shenzhen. If you haven't tasted it, you will be really at a loss!

1. Xixiang Jiwei shrimp

Jiwei shrimp is the main foreign exchange earning aquatic product in Western towns of Shenzhen. Xixiang Jiwei shrimp is small in size, like the middle finger, transparent and slightly pockmarked. Its skin is very thin, and its meat is very delicate, delicious and nutritious. Its protein content is comparable to that of Shajing oyster.

There are three ways to make prawns: one is to drink in white, that is, to cook prawns with water, and then mix the sauce with soy sauce, sugar, ginger and other seasonings, and eat them with the cooked prawns, so that they won't lose the flavor of prawns because of cooking, which is convenient and delicious. The second is to eat it raw. This is the simplest way to eat it. It's to peel the Live Prawns and dip them in green mustard. The taste is smooth and the aftertaste is sweet. The third is fried, which is the general way of fried shrimp.

2. Gongming roast goose

Gongming roast goose is a famous traditional dish in Guangdong Province. Gongming roast goose is famous for its color, fragrance and taste. The newly baked goose is golden, crisp, tender and delicious. The meat is fat but not greasy, and the flavor is strong.

Gongming roast goose is famous for its beautiful color, tender meat and crisp skin. It is a traditional handicraft product of Gongming Shangcun, Guangming New District. As early as the 28th year of the Republic of China (1939), it was famous overseas. The founder of roast goose, surnamed Chen and nicknamed a Bao, was in his fifties. Later passed to his son Chen shuide, nicknamed pen beans. Chen shuide, a native of Shangcun village in Gongming, is close to Gongming town. In 1951, he was over 40 years old. He learned the skill of making roast goose from his father. His father passed it on to his son, and naturally he soon learned it. He inherited his father's traditional technology. The roast goose won the favor of many diners for its high quality, low price and delicious taste. After that, it was lost in the third generation.

Gongming roast goose is named for its good color, fragrance and taste. It uses the local grass goose, the goose fat meat is fine. With sugar, salt, wine, southern milk, garlic, Douchi, star anise and soy sauce as ingredients, honey is used to wipe the skin, and the fire power is not too strong or too weak, but moderate. But at present, the barbecue made of clay is gradually replaced by iron barbecue.

3. Bright pigeon

Braised bright pigeon is a dish made of pigeon meat. It is a famous dish of Han nationality with complete color, fragrance and belongs to Guangdong cuisine. Known as the No.1 pigeon in the world, this dish is one of the three specialties in Shenzhen. It has become a well-known delicacy for its unique delicacy.

Guangming pigeon is known as "the first pigeon in the world". It is one of the three specialties in Shenzhen. Because of its unique delicacy, Guangming pigeon has become a well-known delicacy in Shenzhen. Bright pigeon's biggest characteristic is crisp skin, tender meat, bone fragrance, delicious and juicy, gently bite, first the crisp skin is bitten open, and then a strong meat fragrance, with a slight sweetness in the fragrance, the meat is very elastic because of tenderness.

Guangming pigeon is one of the four delicacies of Guangming farm. It is characterized by moistening, smooth, sweet and tender taste. The 'bright pigeon' is loved by the public because of its crisp skin, smooth meat and delicious taste, and has become a special food in Shenzhen.

4. Nanao abalone

Abalone is mainly produced in the sea cliffs of Nan'ao Bay, especially in luzui of Dongchong. Abalone meat is very developed, smooth, crisp and tender, especially rich in nutrition. Since ancient times, it has been regarded as the first treasure of abalone, ginseng, wing and belly.

Nanao abalone and Guanhu abalone are delicious. They are famous local specialties in Shenzhen. An expert from Shenzhen Fisheries Association said so. It is understood that at present, 'Nan'ao abalone' and 'Guanhu abalone' have created famous brands in Shenzhen market. The annual output of abalone of these two brands reaches more than 300 tons, accounting for more than 80% of Longgang District's annual output. They are both popular and popular.

Abalone to be honest, most of the editors have never eaten abalone, but they are drooling just looking at the pictures and introductions.

5. Fresh oyster in Shajing

Oyster is the most famous specialty in Shenzhen. Shajing oyster is the most famous in the world. Shajing fresh oyster is rich in protein, dry starch and other nutrients, known as' sea bottom milk '. It's very delicious for food, steaming and crispy frying.

Shajing oyster has to deal with hundreds of liters of seawater containing various planktonic microorganisms every day. It not only contains vitamins A1, B1, B2, D, etc., but also contains 18 kinds of amino acids and bioactive substances. The iodine content alone is 200 times higher than that of milk and egg yolk. Modern medical research shows that taurine is essential for human metabolism, and this kind of taurine, which is extremely rare in other organisms, has the highest content in Shajing oyster, ranking the first in all kinds of aquatic products.

From winter solstice to Qingming, oyster meat is very fat. The oyster season is from October to march of the next year. Oysters taste best before winter. Oyster sauce dried before winter is golden and bright in color. It stays for a long time without turning damp. There are hot pot, Teppanyaki, fried, fried, stewed, soup and so on. Shajing people also like to cook oyster porridge. Dried oysters are called raw dried oysters and cooked oysters. During the Spring Festival, oysters are usually stewed with Nostoc flagelliforme, or boiled with lettuce. One of the necessary dishes for Shajing people on the first day of the Lunar New Year is Nostoc flagelliforme and oyster sauce, which means "rich and good market". Oyster sauce, which is made from the concentrated oyster soup, has become an indispensable condiment for Cantonese cuisine.

Oysters are a must-have for the night.

6. Longgang Sanhuang chicken

The chicken produced in Longgang has a special appearance, namely, yellow mouth, yellow hair, yellow feet and beards. Its body size is larger than that of other breeds of broilers, and its meat is rich, tender and smooth, which makes it easier to taste.

Longgang Sanhuang chicken is a famous specialty with a long history in Shenzhen. Compared with the general chicken, it has the advantages of convenient feeding, strong anti disease ability, high survival rate, fast growth, and easy to improve the yield. The main cooking methods are stew and earthen pot soup, which are full of color, fragrance and nutrition. Sanhuang chicken is tall and strong, thick and tender, with snow-white skin, smooth and bright skin, soft and chewable bone. It has high edible value. It is a superior diet for nourishing yin and strengthening yang and replenishing energy.

7. Guanlan dog meat

Guanlan dog meat can be divided into hot dishes and cold dishes. It mainly includes raw dog meat, original stewed dog meat, steamed dog meat, braised dog meat, stir fried dog meat, dog meat Jiuzi, dog meat soup, etc.; cold dishes mainly include dog miscellaneous, white cut dog meat, etc.

There are proverbs in Guanlan Hakka: "when the dog meat rolls three times, the immortals can't stand steadily", "when they smell the dog meat, the immortals will jump over the wall". Guanlan dog meat has a long history and unique method. Star anise, fennel, ginger, tangerine peel and lemon leaf are the main raw materials of Guanlan Hakka dog meat. Ginger can not only dispel cold, dampness, warm stomach, but also remove the smell of dog meat. Star anise, fennel, tangerine peel and lemon leaf can not only make dog meat have a unique flavor, but also can invigorate the spleen and remove dampness, which is helpful for digestion. Eating more dog meat can strengthen the body, expel wind and dampness, warm and tonify the body, and has a good effect on the prevention and treatment of rheumatism.

8. Songgang cured duck

Songgang town is located in the water town, which has the historical tradition of raising ducks on a large scale. Duck meat is warm and nourishing, tender and delicious, rich in nutrition, it is the best tonic. Songgang people are famous for their preserved duck.

Songgang cured duck is a famous traditional dish in Guangdong Province, which belongs to Guangdong cuisine. Duck meat is warm and nourishing, tender and delicious, rich in nutrition, it is the best tonic. It is produced in Songgang, Shajing, Fuyong and Xin'an towns of Shenzhen city. It is named because Songgang produces the best preserved duck. It is famous for its white skin, thick meat, tender and fragrant taste.

Before and after the beginning of winter every year, ducks of 'Wuzhou', 'Shimei' and 'local' breeds are selected and fattened with brown rice to make their meat tender. After about seven days, when the weather gets cold, kill the ducks, wash them, daub them with raw salt, then put them in a basin one by one and marinate them overnight; wash them with warm water the next morning, dry them in the hot sun, and then store them with various seasonings.

Is it just the name that makes my mouth water? Xiaobian has set a goal for himself. In 2018, he must eat all these Shenzhen delicacies. Only delicacies can live up to him!