Dongguan

 

Dongguan is a Cantonese dish system , with strong local characteristics , sub- hills, Po land, rivers and lakes , coastal film Cuisine , etc., and each representative of cuisine, such as the hills have Zhangmutou Hakka salty chicken pieces , Po Lam Tin tablets have Dalang sauce fried rice , Water tablets have nave abalone fish , coastal film has Humen Daning Crab porridge. Native litchi , banana mayong , Houjie Seto powder , Houjie sausage , white sand oil duck, shrimp Ma Humen Humen Crab, Yu family dumplings . Dongguan, the famous food street are: Garden Village Shijie, South City Chinese Food Street , Wan Shijie Humen , Changan Xinmin Food Street , Shek Pai food street and so on.

Dongguan ago is predominantly agricultural county, is the famous " land of plenty ", while natural diet with "fish" and "m" has an important relationship. In fact , it is this property basis , creating two types of Dongguan local diet - snacks and fried dishes .

Dishes refers Dongguan diet Aquatica . It should be said , to better reflect the characteristics of this part of Dongguan diet. As a Cantonese cuisine , the cuisine of Dongguan has its very unique place . As Dongguan previously dominated by agriculture, so Dongguan farmhouse dishes with a strong flavor . In contrast, Dongguan Cantonese dishes so than ordinary light , the taste is slightly heavy, and meat accounted for a large proportion of which , such as White Sands oil duck, Humen Crab, Sin sand fish , DaoJiao meatballs, boiled Shek Pai fish, Houjie sausage, Tangxia busy goose , baked plum roll raw bone , etc., are meat-based dishes. This is mainly related with the Dongguan rich resources , while not high standard of living also makes it easier for them to become people's favorite meat and fish dishes . In practice , more attention to work in Dongguan dishes , step down is not very complex, but eat up

Dongguan -based sweet dish with a little salty , but in this hot weather , light dishes boarded summer table Dongguan has become the people's favorite. Generally able to find food in the streets of Dongguan , the sell its earthy , salty and tasty palate obtain public welcome. Dongguan upscale cuisine , places delicate, exquisite, special, light and delicious and attract people's attention .

Dongguan dish Lingnan cuisine, with strong local characteristics , sub- Shan style cuisine, such as rivers and lakes flavor cuisine , each representative of dishes , such as the Shan , there Zhangmutou Hakka salty flavor chicken , fried rice , Long Lam sauce , soy pit stream Chine snail soup , lotus Sha Tin Water flavor soup pot keel , Hongmei taro together dry bend clams , eel , etc. Humen honey .

Dongguan Riverside sea, rich in aquatic products , seafood is one of the features, in addition to the famous Crab, heavy shell crabs, mantis shrimp, grouper , etc., are also known to produce shrimp . The most famous place to eat seafood new Humen Town , and more than a dozen food stalls lined up on the beach , from which, Kikunami seafood products , fantastic.

东莞菜属粤菜系,具有浓郁的地方特色,分丘陵、埔田、水乡、沿海片菜系等,且各有代表美食,如丘陵片有樟木头客家咸鸡、埔田片有大朗榄酱炒饭、水乡片有中堂鱼鲍、沿海片有虎门大宁蟹黄粥等。土特产有荔枝、麻涌香蕉、厚街濑粉、厚街腊肠、白沙油鸭、虎门麻虾、虎门膏蟹、庾家粽子。东莞出名的食街有:花园新村食街,南城中华美食街,虎门新湾食街,长安新民食街,石排食街等。

东莞以前是以农业为主的县,是著名的“鱼米之乡”,而饮食自然跟“鱼”和“米”有重要的关系。实际上,正是这一物产基础,造就了东莞本土饮食的两大类型――小吃和小炒。

小炒则是指东莞饮食中的菜类。应该说,这一部分更能体现东莞饮食的特色。作为粤菜的一支,东莞的菜肴有其非常独特的地方。由于东莞以前以农业为主,所以东莞的菜式具有浓厚的农家风味。相对而言,东莞的菜肴不如普通粤菜那么清淡,味道略重,而且肉类在其中占了很大的比例,比如白沙油鸭、虎门膏蟹、冼沙鱼丸、道滘肉丸、石排煮大鱼、厚街腊肠、塘厦碌鹅、烘梅生滚骨等等,都是以肉类为主的菜肴。这主要是与东莞的物产丰富有关,同时不高的生活水平也使这些大鱼大肉更容易成为人们中意的菜肴。在做法上,东莞的菜肴更讲究工夫,步骤倒不是很复杂,但吃起来

东莞菜以咸香带点甜为主,但是在这样炎热的天气里,清淡的东莞菜登上夏季的饭桌,成为人们的最爱。一般的东莞菜在大街小巷里就能找到,以其朴实的卖相,咸而入味的口感获得大众的欢迎。中高档的东莞菜,则以精致、讲究、特别、清淡可口而吸引了人们的目光。

东莞菜属岭南菜系,具有浓郁的地方特色,分山乡风味菜系、水乡风味菜系等,各有代表菜式,如山乡风味里有樟木头客家咸鸡、大朗榄酱炒饭、清溪茅根黄豆坑螺汤等,水乡风味有沙田莲藕煲龙骨汤、洪梅芋合干拗蚬肉、虎门蜜汁烤鳗鱼等。

东莞临江面海,水产丰富,海鲜也是特色之一,除了出名的膏蟹、重壳蟹、濑尿虾、石斑鱼等等,还以出产基围虾著名。吃海鲜最著名的地方是虎门的新湾镇,十多家大排档在海边一字排开,置身其中,听涛品海鲜,妙不可言。