Zhuhai City, Guangdong Province, a county-level city in China, is one of the four county-level cities in Guangdong Province that do not have city-level administrative divisions.Formerly known as Xiangshan County, it is the hometown of the great man, Sun Yat-sen.Along with Shundi, Nanhai, and Dongguan, Zhuhai is known as the "Four Little Tigers" of Guangdong.

ZhuhaiLocal delicaciesZhuhai cuisine is well-known throughout the country and even overseas."Eat in Zhuhai"This is a consensus among residents of the Pearl River Delta, Hong Kong, Macao, Taiwan, and overseas Chinese.Mainly includes Cheung Yan GardenBamboo shootsPlumSteamed bunsand QigangPigeonand Sha Tin flavor, and Long Lang DuckPorridgeand mixedThree yellow chickenand Maosheng Wei Xiang Jiao, Min Tian vegetables, and Sha Xibraised porkand five-spice powderDog meatand Kwan WanPineappleand Xia Lou vegetables, and Xia LouChrysanthemumand ChrysanthemumFried fishand balls, and Huang Pu

Char Siu Bao

Introduction

Char Siu Bao is one of the representative traditional snacks of Guangdong, and is one of the "Four Great Gods" of Cantonese dim sum: shrimp dumplings, steamed buns, char siu bao, and egg tarts.Char Siu Bao is made by enclosing the dough withChar Siu meatfilling, hence the name.Char Siu Bao's dough is made from a fermented dough commonly used in the north, which has been improved.When making, it should be kneaded into a pigeon cage shape, because it is properly fermented, and after steaming,bunThe top naturally cracks, which is actually a flower-shaped bun with char siu meat filling.Char Siu Bao is made by cutting the char siu into small pieces, and mixing it with ingredients such as oyster sauce, etc. The outside is wrapped inflourand steamed in a steamer.Char Siu Bao is generally about five centimeters in diameter, and usually three or four in a tray.Good Char Siu Bao uses char siu with a suitable fat-to-lean ratio, and the skin is soft and slightly cracked, revealing the char siu filling, which emits a fragrant aroma.

Another saying is that the standard requirement for traditional Char Siu Bao is: "high-bodied pigeon cage shape, plump belly, burst mouth, and only slightly exposed filling."Char Siu Bao is a must-have item when eating dim sum.Char Siu Bao is also sold frozen in supermarkets.However, its flavor is far different from the fresh ingredients served in restaurants.History and Culture

In "Char Siu Bao and Hamburger", Char Siu Bao is a symbol of grandfather, while Hamburger represents grandson.

In Guangdong, Char Siu Bao is not only a snack, but also symbolizes unity and harmony, and has meaning.There are also sayings that the meaning of Char Siu Bao comes from the structure of the outer filling.However, the younger generation has given it another meaning, that is, a person's thoughts and actions are sluggish and dull.Powder gold nutIntroduction

Zhuhai powder gold nut is one of the traditional snacks of Zhuhai, with a long history, and the most representative is gold nut.

There are also, leaf,reddates, and cakes.

Powder gold nut is made by mixing,, water,lardand, and then filling withChar Siu meat, winter mushrooms, and fresh shrimp, and then seasoned with

,

,, and oyster sauce.

Features:Fresh, meaty, crispy skin, and delicious flavor.The making of powder gold nut requires fullness but not excess, and the shape is similar to a walnut, making a sound when shaken, and the filling should be fine.Because of the meticulous craftsmanship and unique flavor, it is loved by foodies.Eating method:The eating method of gold nut is important: start from the tip, and then eat the meat filling.Otherwise, if you bite at random, the oil will splash.The neighboring city of Macau calls gold nut "stone carving", and the filling is made withshrimp, meat, and rice grains."Gold nut" is the most local snack in Zhuhai.History and CultureZhuhai powder gold nut has a long history, and the most representative is gold nut.There are also, leaf, red dates, and cakes.There is also a saying that the original gold nut had no name, and in the past, a apprentice learned to make gold nut, but the rice flour could not be made, so he kneaded and squeezed, and the master taught him, while demonstrating, and said in the Zhuhai dialect: " （ ）， ，?"In the 1930s, the Zhuhai-made Char Siu Bao by Sun Yat-sen's son, Li Da Zhong, was famous.It is made with pork belly (which is not greasy) and fermented soybeans, with flower buds, and eight corner spices.The eating method of gold nut is important: start from the tip, and then eat the meat filling.Otherwise, if you bite at random, the oil will splash.

The neighboring city of Macau calls gold nut "stone carving", and the filling is made with shrimp, meat, and rice grains.

Guangzhou's master chef, Luo Kun, came to Qigang in 1985, and after returning, he used rice grains and as ingredients to entertain Japanese guests, but he couldn't make char siu.Zhuhai powder gold nut has a long history, and the most representative is gold nut. It is made with pork belly (which is not greasy) and fermented soybeans, with flower buds, and eight corner spices.The eating method of gold nut has a trick: start from the tip of the powder gold nut, and then eat the meat filling. If you bite at random, the oil will splash.

Origin of the name

The origin of the name "Powder Gold Nut" also has an old story.Say that the four emperors in the Four Gods are Li Jing, the father of,, and.The four emperors are also called:,, and, and also have different meanings.Char Siu Bao is the most popular snack in Zhuhai.Meat granules, cooking granules."Jinza" is the most local food in Zhongshan.

History and culture.

Zhongshan powder fruit, has a long history, with Jinza as a representative.Also includes corner-shaped, leaf-shaped, and red bean cakes.

There is also a story that Jinza powder fruit was originally not named, and in the past, a craftsman made Jinza, usingRice flourto make, butunable to form, and it was difficult to knead and shape, so the master taught him, while demonstrating, and also used the dialect of Shikig: ""（ ）， ，?In the 1930s, Jinza powder fruit made by Sun Wen West Road Li Dazhong Hall was famous.It is made with pork belly (meat that is not greasy) and South Milk,PepperandCinnamonand other seasonings.The way to eat Jinza is also quite specific: starting from the tip, when the meat filling is ready, first suck in the fragrant oil, then bite the meat.Otherwise, if you bite it carelessly, the oil will splatter.The nearby town of Macau also calls Jinza "Shiji", with fillings of shrimp, meat granules, and cooking granules.In 1985, Guangzhou master chef Luo Kun came to Shikig to investigate, and after returning, he used chicken granules,and

to entertain Japanese guests visiting Guangzhou, but couldn't get Jinza.Zhongshan powder fruit, has a long history, with Jinza as a representative, it is made with pork belly (meat that is not greasy) and South Milk, pepper, cinnamon, and other seasonings.

There is a trick to eating Jinza: starting from the tip of the powder fruit, when the meat filling is ready, first suck in the fragrant oil, then bite the meat.

Origin of the name:The origin of the name "powder fruit Jinza" also has an old story.It is said that there is a king named Li Jing in the God List, and he is the father of Jinza, Muza, and Naza.All three had magical and unique weapons.Specifically, Li Jing used a weapon that was two-headed and oval, with a strange shape.Therefore, he used rice flour to imitate the shape of the weapon and made powder fruit, and named it "Jinza".Later, it was also combined with meat, gradually improving to become the delicious Jinza that we know today.Shikig Red Braised Pigeon

Introduction

Shikig pigeon is a famous Han ethnic snack in Zhongshan, Guangdong. The Shikig pigeon was originally imported by a Chinese overseas from Zhongshan, and was bred from a pigeon breed from Shikig.

These pigeons are known for their large size, thick chest meat, and tender meat, and have many cooking methods, including red braised pigeon, crispy skin pigeon, steamed pigeon, Mangjiang pigeon, Jiangnan white pigeon, fried pigeon, and slice pigeon.Features:

Zhongshan Shikig pigeon is famous both domestically and abroad for its large size, thick chest meat, and tender meat.

Shikig red braised pigeon is famous for its crispy skin, tender meat, delicious and delicious, soft and not greasy, and is considered a delicious dish.Introduction to pigeons:

Shikig is famous for its large pigeons, thick chest meat, full of muscles, and tender and delicious meat.

Many restaurants and diners in Shikig also have pigeons that are popular.One of the most famous is the red braised pigeon from the "Fu Hua Gong" of the China Travel Group. The color is golden, the skin is crispy and tender, the bones are soft and delicious, and it is a delicious dish that leaves a fragrant taste in your mouth.Furthermore, the " " (Huaiqi Stewed Pigeon) is also delicious, with its soup and meat being extremely tender and delicious.Many restaurants also have their own unique methods to make pigeons, such as braised pigeon, fried pigeon,andandand other methods, all of which are popular with diners.

As a famous Zhongshan dish, in addition to its color, aroma, and taste, it can also be used as a medicine for treating injuries and illnesses, because pigeon meat is warm and flat, entering the kidneys and lungs, it can treat long-term lung and kidney injuries, and can also treat stubborn and severe skin sores, ulcers, and madness.

Shikig red braised pigeon is crispy, fragrant, tender, not greasy, and is a delicious dish.The origin of this dish is difficult to trace, but it is estimated to have a history of over a century. During the Anti-Japanese War, the Foshao Tower in Macao became famous for selling braised stone pigeon with sweet and sour sauce, and this dish has been popular for over 50 years.

Recipe

Stone pigeon: Known for its crispiness, freshness, and tenderness, it is made by marinating pigeons that have been raised for 21-28 days, followed byroasting.The pigeons have crispy skin and tender meat, with a layer of broth in the middle.The broth is pure and refreshing, but not greasy, giving it a fresh and delicious taste.The taste of the pigeon is relatively mild, and it can be eaten by people with hot or cold constitutions.Pigeons are good for nourishing the liver and kidneys, and for improving qi and blood circulation, making them a good choice for young men who are developing.These stone pigeons are best eaten by tearing them apart.Take a bite of the skin, suck out the broth inside, and then slowly savor the meat.The skin is crispy, the broth is fresh, and the meat is tender.Ingredients: 1 pigeon (about 250g),soy sauce,

4 tablespoons, 2 tablespoons of sugar, 1 teaspoon of sesame oil,a pinch of salt.Instructions: Mix the ingredients and rub them on the inside and outside of the pigeon, marinate for about 30 minutes.Place 50g of water in a pot and heat to 5 minutes, then add the pigeon and continue to heat for 5 minutes.After cooling the pigeon, cut it into 4 large pieces and arrange it in a flying pigeon shape, then pour the original sauce on it.

Features: Delicious aroma and characteristic Cantonese flavor.Operating steps:1. Prepare a

white sauce: First, put fragrant ingredients such as star anise, cinnamon, cloves, peppercorns, and dried tangerine peel into a spice bag and add water to boil for 2-3 hours to make a fragrant white sauce.

2. Marinate the pigeon: After the white sauce is cooked, add the pigeon and heat it over medium heat. Use a spoon to repeatedly pour the white sauce onto the pigeon (the purpose is to first heat the pigeon inside, so that the pigeon can be evenly heated during the marinating process), then put the whole pigeon into the white sauce and marinate for about 20-25 minutes (the marinating method allows the pigeon to absorb the flavor of the white sauce, and also helps to keep the meat tender).

3. Glaze: To make the pigeon have a golden and crispy color after frying, this step is essential. (Make a glaze by mixing flour, vinegar, and sugar). Then dip the marinated pigeon in the glaze to coat it evenly.4. Dry: After glazing, you can't fry it yet, because the pigeon's skin is still moist, so you need to dry it first. You can hang the glazed pigeon with a wire hook for about 40-60 minutes (of course, the longer the better).5. Fry the pigeon: The oil temperature is very important when frying. High oil temperature helps to keep the meat tender. The best way to fry is to pour oil over it, which can better control the even heating and cooking of the pigeon, and also help to lock in the meat. Fry the pigeon until it is golden brown.

Zhongshan Almond Cake

IntroductionZhongshan Almond Cake is a traditional Cantonese Han ethnic snack.It was created by Erwei Lane Bakery in the early days of this century. Two to three years later, Jueshang Garden Bakery also rose to prominence.

The almond cakes made by Erwei Lane are famous, and from the 20th to the early 30th years, they were in their heyday. The products were even exported to the United States and Southeast Asian countries.

The almond cakes have a rich almond flavor, are crispy and sweet, and are very popular.

Features:

Zhongshan Almond Cake: Because its shape resembles an almond, it is called almond cake.

It is a traditional snack made at home. Later, it was developed into a commercial product.In the past, almond cakes were mainly made by putting glutinous rice flour, sugar, and almond kernels into a steamer.With the development of the times, the production of almond cakes has also been developed.Zhongshan Almond Cake:

Features:

Zhongshan almond cake: Because its shape is like an almond, it is called almond cake.Originally made at home, later imitated and sold, and the shape was changed to a round small cake.The cake body is crisp, the heart is sweet, and the fat is not greasy, and it melts in your mouth.

Classification:

Almond cake: Eating plant oil, yellowCream, white sugar,green beanpowder, almond.

Grain almond cake: Eating plant oil, yellow cream, white sugar, green bean powder, almond.

Almond meat heart almond cake: Eating plant oil, yellow cream, white sugar, green bean powder, almond,pork.

Blacksesamealmond cake: Eating plant oil, yellow cream, white sugar, green bean powder, almond, black sesame.

Meat filling almond cake: Eating plant oil, yellow cream, white sugar, green bean powder, almond, meat filling.Steamed rice cake: Eating plant oil, yellow cream,

steamed rice powder，almond, white sesame, white sugar.purplealmond cake: Eating plant oil, yellow cream, white sugar, green bean powder, almond, white sesame, purple.History and culture

Source 1

It is said that during the Yuan Dynasty, the rulers of the Yuan Dynasty continuously levied various taxes on the people, and the people were oppressed and plundered, so there were many uprisings throughout the country, the most representative of which was the uprising led by Zhu Yuanzhang. Zhu Yuanzhang's wife, Mrs. Ma, was a very smart person. In the early days of the uprising, because of the war and famine, food was often scarce, and the army was always fighting, so Mrs. Ma came up with the idea of using

wheatand green beans,and yellow beansto make flour, and made into cakes, which were distributed to the soldiers. Not only was it easy to carry, but it was also easy to eat anytime and anywhere, which was very helpful for marching and fighting.Since these cakes made from mixed ingredients were not very delicious, clever people began to add or reduce ingredients, and improve the methods, and finally people realized that cakes made from green bean powder, pork, and other ingredients were very delicious, and they were tender, not greasy, and this is the origin of almond cake!Source 2

Another story is that during the late Qing Dynasty, there was a family in Xiangshan County (now Zhongshan) who was wealthy and had a good education, but their family was declining, and their finances were in trouble.

When their mother was about to celebrate her birthday, they were worried about the expenses for the party, so their daughter-in-law, Pan Yanyang, who was self-taught, and had good skills in makingcakesand desserts, made green bean and pork cakes, and presented them to their mother-in-law. The cakes were tender, not greasy, and had an almond flavor, which was very popular.After that, the diners wrote down the name " " (teeth and cheeks fragrant)This is the origin of the name "almond cake".Recipe:Ingredients:Green beans, sugar, oil, appropriate amountHow to make:1, Peel and cook green beans, put them in a blender and chop.

2, Chop the green beans, fry until they are in granular shape.

3, Add sugar, and continue to fry until it is dry. Use an eraser to sieve it.

Green beans, sugar, oil, to taste

Instructions:

1 Peel and cook green beans, then blend into a coarse paste.

2 Blend and stir until the green beans form granules.

3 Add sugar and continue to cook until dry. After cooking, filter through a sieve using a rubber spatula. Then add lard.

Yellow Bud Preserved Meat

Introduction

Yellow Bud Preserved Meat, a geographical indication product.Yellow Bud Preserved Meat is produced in Zhongshan City, Guangdong Province.In 2004, the China Food Industry Association recognized Zhongshan Town as a "Town of Famous Preserved Food in China".

Features:

Yellow Bud Preserved Meat is characterized by its high-quality ingredients, skillful production, and complete flavor, making it a famous local preserved food.In September 2006, the State Quality Supervision and Product Inspection Administration approved the geographical indication protection of Yellow Bud Preserved Meat.

Production Situation:

According to information, there are more than 200 preserved food production enterprises and supporting factories in Zhongshan Town.Through a series of technological innovations and product innovations, Yellow Bud Preserved Meat has developed from its original singleSausagespecies to more than 50 varieties, including sausage, liver sausage, pig liver sausage,Meat, pig, duck, duck package, ducksausage,, preserved duck, pigbelly,, chicken,quail,and various fish, etc. These products are sold all over the country, Hong Kong, Macao, Taiwan, South America, Southeast Asia, and other regions.In 2004, the China Food Industry Association recognized Zhongshan Town as a "Town of Famous Preserved Food in China", a major base for producing Cantonese-style preserved foods nationwide, with a market share ranking first in the domestic preserved food market.

Product Honors:

Yellow Bud Preserved Meat has more than 60 varieties, known both domestically and internationally for its high-quality ingredients, skillful production, and unique flavor, and its products are sold throughout China, Hong Kong, Macao, Taiwan, Southeast Asia, the United States, Canada, Europe, Australia, and other regions. It has become a prominent symbol of Zhongshan Town.It has maintained a long-term market share of more than 60% of the Cantonese-style preserved food market.

The scale and reputation of Yellow Bud Preserved Meat have enabled Zhongshan Town to be awarded the titles of "Demonstration Base of Food Industry in China" and "Town of Famous Preserved Food in China" in 2004.In 2006, "Yellow Bud Preserved Meat" was recognized as a "National Geographical Indication Product of the People's Republic of China" and a "Famous Brand of Guangdong Province".In August 2009, "Yellow Bud Preserved Meat Traditional Production Process" was listed in the "Provincial Non-Material Cultural Heritage List".

Geographical Indication Product Protection:

According to the "Regulations on Geographical Indication Products", the State Quality Supervision and Product Inspection Administration organized the review of the application for geographical indication protection of Yellow Bud Preserved Meat.After passing the review, approval was granted to implement geographical indication protection for Yellow Bud Preserved Meat from September 25, 2006.

Scope of Protection:

The scope of geographical indication protection for Yellow Bud Preserved Meat is based on the scope defined in the "Reply on Determining the Geographical Indication Protection Scope of Yellow Bud Preserved Meat" issued by the People's Government of Zhongshan City, Guangdong Province ( [2004]443 ), which covers the current administrative area of Zhongshan City, Guangdong Province.

Historical and Cultural

Yellow Bud Preserved Meat has a long history and is known both domestically and internationally for its high-quality ingredients, skillful production, and unique flavor, making it a famous local preserved food. It is a famous local preserved food and Zhongshan Town is therefore known as "Preserved Food Town".

It is said that the first person to make sausage was Wang Hong, a vendor who sold porridge, in the old days.In the 12th year of the Qing Dynasty (1886), on a cold winter day, the weather was very cold and there was snow and rain. Wang Hong's pork,pig liver,and soup ingredients could not be sold.So, he preserved the meat with salt, sugar, and soy sauce.Because of the continuous rain, Wang Hong had to break the pig intestines and chop the pork into small pieces, stuffing them into the intestines, and tying them with water grass.After several days of wind and sun, when the weather was clear, Wang Hong's products had a unique flavor and were easy to store.Wang Hong made and sold these.The pork, combined with the intestines, looked like pig intestines, so it was called sausage.Because it had a unique flavor and was easy to store, the popularity of sausage increased.People in Zhongshan wanted to make sausage.Later, people in Zhongshan also usedpork belly,to make meat, which was called preserved meat.

The hot and humid climate in the Pearl River Delta made it difficult to preserve food. So, the clever people in Zhongshan preserved the meat with salt, sugar, and soy sauce, then dried it in the sun. This not only preserved the food but also made it easy to store.Later, the people in Zhongshan also used this method to preserve various parts of the pig, and they summarized a set of recipes and methods for making various types of preserved meat.Since then, Yellow Bud Preserved Meat became famous.

Jushang Garden Almond Cake

Introduction

The Almond Cake from Jushang Garden is a delicious and tasty Cantonese snack, belonging toCantonese cuisine.It.The Almond Cake from Jushang Garden was founded in 1918 and produced in Zhongshan City, Guangdong.Because its shape resembles almonds, it is named Almond Cake.It has a history of more than eighty years, originally made at home;Later, it was produced as a product, and the shape was changed to a round small cake.First, select first-class green beans, and then use traditional craftsmanship to make green bean powder;And combine it with chrysanthemum.

Features:

The cake body is crisp and crunchy, the center is fragrant and sweet, and the mouthfeel is soft and delicate, with a unique flavor.Zhongshan Almond Cake is authentic, the largest in scale, and the best in quality, also known as Jushang Cake.

Banana Cream

Introduction

Banana Cream is a traditional Cantonese snack from Zhongshan City, Guangdong.Remove the outer shell of the banana, only using the middle part.Cut the banana into strands, soak in salt water for a while, then squeeze out the water forcefully to remove the astringency.Cook rice, after boiling, add banana strands and red date slices, bean curd,cassavaand cook together, simmer over low heat until the porridge is soft and cooked, add a little salt,chicken brothto season.

Features:

Banana Cream porridge is white and creamy, with a fragrant aroma, and a fresh and sweet taste, a delicious porridge from the Sha Tian area.Fresh and juicy bananas not only taste good, but also have high nutritional value, in addition to containing a lot ofproteinand vitamins, it can also clear dampness and detoxify, and moisturize the intestines and stomach.

Method:

Materials:

2 bananas, red dates, bean curd, cassava,gingerslices,

Method:

1. Remove the outer shell of the banana, only using the middle part.

2. Cut the banana into strands, soak in salt water for a while, then squeeze out the water forcefully to remove the astringency.

3. Cook rice, after boiling, add banana strands and red date slices, bean curd, cassava, and cook together over low heat until the porridge is soft and cooked, add a little salt and chicken broth to season.

Shatsui Pork

Introduction

Shatsui Pork is a traditional Cantonese snack from Shatsui Town, Zhongshan, Guangdong, which belongs to Cantonese cuisine.This dish first emphasizes the selection of ingredients, the selected pork is neither too fatty nor too lean, with the "Five-color pork belly"as the first choice.The most elaborate part of the process is to remove the oil, that is, to boil the whole piece of meat in water, and then use a special "nail board" to beat the side withpig skinto remove the fat, then marinate it with ingredients and braised, until the meat surface turns yellow and the lean meat part turns red, then cut into pieces, each piece with a piece of cooked gourd (called gourd) orSweet Potatosweet potatoor green vegetablesor plum vegetablesas a base, arranged in a bowl and cooked over low heat for about an hour.

This braised pork is fragrant and tender, with a fatty but not greasy taste, especially the skin part, is even more delicious. Before people who don't like to eat fatty meat, even after tasting it, they will be surprised.

Features:Rich and fragrant, not greasy, is a famous local dish in Shatsui Town.

Shatsui Pork is one of the "Three Treasures of Shatsui", and has long been famous.

In Shatsui, whether it is a roadside stall or a high-end restaurant, if there is no Shatsui braised pork, it is probably not a genuine Shatsui restaurant, so it is not difficult to find "Shatsui braised pork" in Shatsui.Legend says that in the late Southern Song Dynasty, when the emperor escaped to Zhongshan, the villagers cooked a large piece of pork with sauce and spices and invited the soldiers to eat. The soldiers saw the fatty and large pork and couldn't eat it, and the commander came up with the idea of using the lines of " ，

blood" to describe the large piece of pork as the meat of the enemy and the enemy, to kill the enemy and gain merit, and to eat a lot of enemy meat, so the legend of "enemy meat" has been passed down to this day, and the name has also been gradually changed from "enemy meat" to "braised pork".Method:

The method of making Shatsui braised pork is as follows:

First, remove the fat and gall from the pork, and slice the pork belly, cut the meat into pieces, and marinate it with ingredients.Second, simmer the meat in water for 2-3 hours, until the meat is tender.Third, heat a wok, add the marinated pork and braised ingredients, and stir-fry until cooked.Finally, season with soy sauce, oyster sauce, and a little sugar to taste.Jianlu ZongIntroductionJianlu Zong, a Cantonese specialty, is a delicious Cantonese snack, belonging to the Cantonese food customs during the Dragon Boat Festival.The characteristic is round, about 12 cm in diameter and 30 cm long.The ingredients are divided into sweet and savory.Sweet ingredients include lotus paste, mung bean paste, chestnut puree, and date puree;Salty ingredients includesalted meatandbraised chickenandegg yolksand, and, and.Product features:Jianlu Zong is cylindrical, with a diameter of about 12 cm and a length of 30 cm, with a cross-section that is one-fifth, generally with two ends that intersect, with a flat opening on one side, and the inside is stuffed with cooked glutinous rice (with a small amount of salt), wrapped in bamboo leaves.The method of making Jianlu Zong is as follows:First, cook the glutinous rice, add a little salt, and let it cool.Then, stuff the cooked glutinous rice into the bamboo leaves, wrap them with bamboo leaves, and tie them with bamboo strips.Finally, steam the bamboo wrapped zong at 100 degrees Celsius for 4 hours, and then put it in a pot with boiling water to cook for 4 hours.The zong is fragrant and chewy.In the past, when the south road of Yue Lai Teahouse, there were no other options, so they used the lotus leaves to make zong.

Therefore, this lotus leaf zong has become a local specialty.In the past, when people in Zhongshan were still poor, they would use lotus leaves to make zong.

So, lotus leaves became a local specialty.

In the past, when the south road of Yue Lai Teahouse, there were no other options, so they used the lotus leaves to make zong.Therefore, this lotus leaf zong has become a local specialty.Method:Cook the glutinous rice, add a little salt, and let it cool.Then, stuff the cooked glutinous rice into the lotus leaves, wrap them with lotus leaves, and tie them with bamboo strips.Finally, steam the bamboo wrapped zong at 100 degrees Celsius for 4 hours, and then put it in a pot with boiling water to cook for 4 hours.

The zong is fragrant and chewy.

This dish is slightly spicy but has a good texture and is also delicious.

Instructions:

Ingredients:

Ingredients: 2 pieces of eel intestine, 3 eggs, 1/2 piece of fried dough, 1 tablespoon of chopped green onion, seasonings: 1/2 teaspoon of salt, 1/2 teaspoon of wine, 1 teaspoon of minced ginger.White pepper1/4 teaspoon

Process:

1. Clean the eel intestine and remove the fat and pig bile. Cut the eel liver into pieces and wash the eel intestine, cut it into segments.

2. Beat the eggs and mix with eel liver, eel intestine, and seasonings. Pour into a pre-oiled and greased dish.

3. Cut the fried dough into thin strips and place on the egg. Steam for 10 minutes. Remove and sprinkle with chopped green onion and a little sesame oil. Serve hot.

Zhantou Zong (Zhongshan Zong)

Introduction

Zhongshan Zong, a local snack in Guangdong, is a delicious and popular Han Chinese snack, which belongs to the traditional food of the Dragon Boat Festival in Guangdong.Its characteristics are round and cylindrical, with a diameter of about 1-2 cm and a length of 30 cm.The ingredients are also divided into sweet and savory.Sweet ingredients include: lotus seed paste, red bean paste, mung bean paste, date paste.Savory ingredients include:salty meat,,cooked chicken,,egg yellow,ginger,

dried mushroom,

green beans,braised porkand ham.Product Characteristics:Zhongshan Zong is cylindrical with a diameter of about 1-2 cm and a length of 30 cm, with a crossed top and a flat bottom. The inside is filled with washedglutinous rice(with a small amount of salt and oil), and wrapped with cooked pork belly, salted egg yolk, etc.It is made by tying the glutinous rice with cooked pork belly and salted egg yolk with round water grass.The cooked pork belly and salted egg yolk are wrapped with round water grass.

After cooking, it is cooked in boiling water for 4 hours, with occasional addition of water, and then left to simmer for 4 hours.

It is fragrant and chewy.In the past, at the Joyful South Road, the Qionghong Tea House, people would wrap zong in the street, which had a practical effect.It is said that the cooked pork belly used was also mixed with a small amount of salt, which made it taste better.The cooked pork belly and salted egg yolk are wrapped with round water grass.Indeed, the flavor of the lotus leaves is infused into the sticky rice, creating a unique taste.Therefore, "Lotus Rice" became a local specialty.Through the years, in the tea markets of hotels and restaurants, during the months of April and May, there are still vendors offering freshly made lotus rice to tea drinkers. Even outside the entrances of restaurants, you can see displays and advertisements for lotus rice, with large quantities being sold.

Instructions

Wash glutinous rice, then mix with a small amount of salt, oil, and tie with braised pork belly (a type of Cantonese braised meat) and salted egg yolks.The sticky rice is shaped into a cylindrical form, with a flat top and a crossing base, typically 12 cm in diameter and 30 cm long.First, boil water and add the sticky rice. Cook over low heat for 4 hours, adding more water as needed. After cooking, simmer in the hot water for 4 hours, then steam for an additional 10 hours. The resulting sticky rice is flavorful, chewy, and smooth.