Dongguan is a provincial city in Guangdong Province, one of the "Four Little Tigers" of Guangdong, known as the "World Factory," and one of the sub-provincial cities in Guangdong with no city-level administrative divisions.Dongguan is the birthplace of Lingnan culture, the starting point of modern Chinese history, and the pioneer of China's opening up, with its unique Lingnan culture.It is also a famous hometown of overseas Chinese, known as a town of dragons, a town of Chinese folk art, a town of weightlifting, and a town of Cantonese opera.

Dongguan cuisineCantonese cuisineIt has unique local characteristics, divided into mountainous areas, paddy fields, water towns, and coastal areas, each with its own representative delicacies, such as the mountainous area has Changshou Hakka salted chicken, the paddy field area has Da Lang bamboo shoots.Stir-fried rice...Water town area has Zhongtang fish and crab....Characteristic dishes includefish balls,worm clam porridge, duck tail fish bag, stone dragonmilletsugar, millet sugar peel, three-grain feast, white sand oil duck, Maolong fragrant banana.Maolong fragrant bananaStone Ge dragon fruit, Qishi plum, Daojiao wrapSteamedzongzi,, Dongguan, Daojiao meat ball porridge,goose,,Goosefragrant shrimp, grass, sweet potato.fragrant bananaIntroduction

fragrant banana is a classic Chinese dish, belonging to Cantonese cuisine.

It is named after the town of in Dongguan City, Guangdong Province.

It has a long history dating back to the Ming and Qing dynasties.fragrant banana can be divided into flower banana,duck liver,

banana,pig liver,banana, etc.fragrant banana uses strict ingredients and emphasizes elaborate craftsmanship. Its characteristics are freshness, aroma, and crispness.Traditional banana production involves cutting and chopping a certain ratio of fat and lean meat, along with duck liver and pig liver, adding seasonings, and then stuffing it into a casing. It is then hung to dry and remove water, resulting in a dry product.Modern production combines traditional production methods with modern technology.

The entire production process, from selecting materials, mixing, stuffing, making holes, tying knots, hanging, and drying, is achieved with dust-free and smoke-free conditions and sterilization, adopting automatic temperature control infrared drying to achieve high-quality standardized production.Features:fragrant banana has unique color, shape, and taste, typically oval-shaped, with a purple-brown color, slightly larger than a pigeon egg, and has a fragrant aroma.Production method:fragrant banana uses fresh casings, high-quality rear thigh meat, and (Fenjiu), pure

,

soy sauce,

white sugar, and salt (never contains

MSG), the meat is diced, chopped, seasoned, stuffed, and then tied into knots, dried, and finally finished into fragrant banana with unique color, aroma, and taste.Storage of banana: If stored in the refrigerator, it can generally maintain its freshness for about 3 months.Nutritional value:Energy 508 kcalprotein24.1 grams, fat 40.7 grams, carbohydrates 11.2 grams, cholesterol 82 mg, thiamin 0.48 mg, riboflavin 0.11 mg, niacin 4.4 mg, vitamin E 1.05 mg, calcium 14 mg, phosphorus 198 mg, potassium 453 mg, sodium 2309.2 mg, magnesium 52 mg, iron 5.8 mg, zinc 7.61 mg, selenium 8.77 micrograms, copper 0.31 mg, manganese 0.36 mg.Delicious dishes:

Nutritional value:

Pot,,

stewed fragrant banana, fragrant banana,

,stewed fragrant banana, fragrant banana fried rice, fragrant banana pizzaetc.History and CultureRelated anecdotesfragrant banana has a different shape compared to other places. It is an oval-shaped dried meat product that is slightly larger than a pigeon egg.The moving legend of fragrant banana: In the late Northern Song Dynasty, a Wang family lived in the village of.In the late Southern Song Dynasty, Yuan soldiers launched a large-scale invasion of the south, and the villagers packedrice and meat into their mouths and stuffed them into pig intestines, tied them with small strings, and steamed them. Then they carried them into the mountains to hide from the Yuan army.Later, the villagers of continued to improve it, and by the middle of the Ming Dynasty, fragrant banana had basically taken shape.In the 1930s, several famous brands such as,, and, which were famous in Southeast Asia and Hong Kong, continued their production techniques, maintaining their traditional reputation.Dutch beanIntroductionis produced in Dongguan, Guangdong.The main ingredient of is

History and culture

Relevant anecdotes

The in Dongguan is of high quality, and combined with exquisite traditional craftsmanship, it produces very delicious.The containers used to hold are also very unique. It is a ceramic bowl with a lid, with about one of in each bowl.After filling the bowl with, it is immediately sealed and labeled.ContentsBenefits:The here is of high quality, golden yellow and transparent, with a sweet and honey-like taste.Eating regularly can aid digestion, nourish and beautify the skin, and clear the mind and lungs.

It can also treat lung disease and stomach problems.

It can also be used as a seasoning for roasting and weightlifting.

Origin introduction:is located in the north of Dongguan City, located in the southern part of the Guangxi-Guangdong economic corridor, at the outlet of the East River.It has a total area of 11.3 square kilometers, with a permanent population of 14.5, ranking 19th in the national township economic ranking.The Guangxi-Guangdong railway runs through the town, with transportation to all directions.has been a famous commercial town since the late Ming and early Qing dynasties, and together with Guangzhou, Foshan, and Chen Village, it is known as the "Four Famous Towns" of Guangdong. It has a history of 3500 years and a history of building 800 years. It has also been established three times, becoming the economic, cultural, and commercial center of neighboring towns.is also a famous town of weightlifting. The town's weightlifter Chen Jingke is the first Chinese athlete to break the world record. Stone Ge has trained many excellent weightlifters for the country, such as Chen Guoqiang, Ye Hao, Chen Manlin, Chen Jingke, Chen Weiqiang, and Li Congjun.They have won many world and Asian championships, and have broken many world records.

In addition, Stone Ge is also an information industry town, with a GDP proportion of more than 80%, and is one of the first information towns in China.

In recent years, it has also been successively awarded national "Star Fire Technology Intensive Zone," "National Information Town," "National Electronic Information Industrial Base," "China Historical and Cultural Town," and "National Civil Town" honorary titles, and won the first place in the international garden city selection competition in 2009.

oil duckIntroductionis also known as, a classic Chinese traditional dish from.Also can be used as a seasoning, barbecue and preserved food all need maltose.

Origin introduction:

Shilong Town is located in the north of Dongguan City, in the Guangxi-Guangdong Economic Corridor, at the downstream of the East River.With a total area of 11.3 square kilometers, a permanent population of 145,000, and ranked 19th in the Chinese Thousand Strong Towns Economic Ranking.The Guangxi-Guangdong Railway runs through the town, with all-round transportation.Shilong Town has been a famous commercial town in Guangdong Province since the late Ming and early Qing dynasties, and together with Guangzhou, Foshan and Chen Village, it is known as one of the "Four Famous Towns" in Guangdong, with a history of civilization of 3500 years and a history of city construction of 800 years. It has also been established three times in history, becoming an economic, cultural and trade center for neighboring towns (districts).Shilong Town is also a famous "weightlifting town". The town's weightlifting athlete Chen Jingkai is the first Chinese athlete to break the world record. Shilong has supplied a large number of excellent weightlifting athletes to the country, such as Zeng Qiang, Ye Hao, Chen Manlin, Chen Jingkai, Chen Weiqiang, and Li Congjun.They have repeatedly won world and Asian championships and broken multiple world records.In addition, Shilong is also a town of information industry, with a GDP share of over 80%, and is one of the first pilot towns in China for informatization.In recent years, it has successively won a series of national honor titles, including "National Star Fire Technology Intensive Zone", "National Informatization Pilot Town", "National Electronic Information Industry Base", "Chinese Historical and Cultural Town", and "National Civil Town". In the 2009 International Garden City Selection Finals, it won the first place in the "International Livable Town" category.

White Duck Pigeon

Introduction

Duck is preserved duck, a classic Chinese traditional dish from Guangdong Province.The most famous duck in the port of, called "" "".According to historical records, salt lanes were established in the Ming and Qing dynasties, with soldiers and officials primarily from the Jiang and Zhejiang regions. They were skilled in raising ducks and preferred the pure water of the river. When retiring, they would raise ducks on the riverbanks, and in the south of the river, they would raise ducks. This combination of Jiang and Zhejiang duck-raising experience and Anshan's making techniques created a unique product." ".

Instructions:

The preparation of oil duck is very meticulous. In autumn, the ducks are first fed for 10 days. After slaughtering, they are washed with salt and marinated overnight. The next morning, they are rinsed with cold and warm water to adjust the salt content, and then dried in the sun for three days before hanging to dry.The finished oil ducks are white in color, with lean meat and fragrant, and are exported to Hong Kong and Southeast Asia.Local farmers can earn from three to 300,000 yuan per year by making oil ducks.

Characteristics:

The characteristics of white sand oil duck include: plump, white meat, thick, tender, fragrant, and not greasy.During the late Qing Dynasty, it was already exported to Hong Kong and gained fame both at home and abroad.For over 100 years, it has been a flagship product in foreign trade.Since the Reform and Opening-up, white sand village's oil duck workshops have sprung up, and in the autumn and winter, it is said that everyone is engaged in processing. In recent years, they have also improved the process, diversified and integrated products, and developed sausages and.Sausages...and have been exported in large quantities, with high demand. The annual export income exceeds 10 million Hong Kong dollars.

Classification:

Cantonese sausages can be divided into several types, such as flower sausages, duck liver sausages, and pig liver sausages.Cantonese sausages use high-quality ingredients and require meticulous processing, with fresh, fragrant, and crisp characteristics.The traditional production of early sausages involved chopping and shredding a certain proportion of fat, lean meat, duck liver, and pig liver, then adding seasonings and filling them into casings, hanging to dry in the sun, and removing the moisture to create dry products.Modern Cantonese sausages combine the traditional production principles with modern technology. The entire production process, from selecting, mixing, stuffing, creating needle holes, binding, drying, and baking, meets the requirements of dust-free, smokeless, and sterilization. Using automatic temperature control infrared drying achieves high-quality and standardized production.The main production areas include Thick Street Town and City Food Import and Export Company, City Food Company, etc.

Daojiao Wrapped Zong

Introduction

Daojiao Wrapped Zong is a traditional Cantonese dish from the Han ethnic group, belonging to the summer festival food.

Features:

The ingredients are carefully selected, using high-qualityEggsLycheeGreen beansFive-flavor pork bellyGlutinous rice，plus garlic, ginger

Five-spice powder, etc., seasoning, then wrapped in fresh bamboo leaves or reed leaves, and tied with Dongguan reed grass, and then cooked in boiling water, roasted over an open flame for several hours to make Daojiao Wrapped Zong, which is fragrant and delicious, with a tender, juicy, and moderately salty taste.

Instructions:

Daojiao Wrapped Zong is carefully made, using high-quality eggs, lychee, green beans, five-flavor pork belly, and glutinous rice, plus garlic, ginger, and five-spice powder, seasoning, then wrapped in fresh bamboo leaves or reed leaves, and tied with Dongguan reed grass, and then cooked in boiling water, roasted over an open flame for several hours to make Daojiao Wrapped Zong, which is fragrant and delicious, with a tender, juicy, and moderately salty taste.

Pig Red Porridge

IntroductionPig Red Porridge is a traditional Chinese medicine dish from Guangdong, belonging to Cantonese cuisine.It can be used to nourish blood, repair blood, and is suitable for people with radiation exposure.Wash the rice, drain the water, add a small amount ofSaltand marinate, then put it in boiling water, along withTofu skinandSeaweedand dry.Cook for 20 minutes.When the pig red porridge is cooked, add the cut pieces of pig red, and continue to cook until fully cooked.Serve withSoy sauceand sprinkle with chopped green onions andPepperto taste. You can also add cookedSpring rolls(cut into small pieces) or salted eggs (cut into small pieces) together.Nutritional Value of Pig Red Porridge:

Pig blood: Pig blood contains various trace elements, which are beneficial for nourishing people after illness, such as those with malnutrition, kidney diseases, and cardiovascular diseases. It can treat iron deficiency anemia and effectively prevent cardiovascular and cerebrovascular diseases in the elderly.

Pig blood can also effectively remove dust and harmful metal particles in the human body.Pig blood should not be eaten in excess, as it can increase cholesterol levels.It is not suitable for people with illness.Rice: Rice is a high-nutrition food, and is the basic food for supplementing nutrients.Rice can provide rich B vitamins.

Rice has the effects of replenishing Qi, nourishing the spleen and stomach, strengthening the heart and kidneys, harmonizing the five internal organs, promoting blood circulation, brightening the eyes, stopping hiccups, stopping thirst, stopping diarrhea, etc.Tofu skin: Tofu skin contains a lot of protein, with high nutritional value.The lecithin in tofu skin can remove cholesterol attached to the blood vessel wall, preventing hardening of the arteries and preventing cardiovascular and cerebrovascular diseases, protecting the heart.

It also contains a variety of minerals, which can supplement calcium and promote bone growth in children and the elderly.It also contains a lot of iron, which is easy for the human body to absorb and has a certain therapeutic effect on iron deficiency anemia.Seaweed: Seaweed contains protein, fat, carbohydrates, vitamins A, calcium, potassium, iron, magnesium, and selenium. It is rich in umami, which is much less pungent than freshClams.

Seaweed has the effects of nourishing yin and benefiting kidney, soothing stomach and calming the heart, treating dizziness, dry mouth, vomiting, asthma, and weakness, and promoting blood circulation, lowering blood pressure and cholesterol, and nourishing the body.According to records, seaweed can also have anti-cancer, soften blood vessels, and prevent arteriosclerosis effects.Nutritional incompatibility:Pig blood: Pig blood should not be eaten with soybeans, as it can cause indigestion.Tofu skin: Tofu skin should not be eaten with raw eggs.Rice: Rice should not be eaten with fresh meat.

Rice: Rice should not be eaten with fresh seafood.

General nutritional incompatibility should be avoided.The nutritional incompatibility of Pig Red Porridge includes:Pig blood: Pig blood should not be eaten with soybeans.Tofu skin: Tofu skin should not be eaten with fresh eggs.

Rice: Rice should not be eaten with fresh meat.Rice: Rice should not be eaten with fresh seafood.General nutritional incompatibility should be avoided.

Methods

Ingredients:

Main ingredients: pig blood (1000g) rice (250g) tofu (100g) dried scallops (15g)

Seasoning: ginger (2g) green onion (4g) black pepper (1g)

Production process:

1. Wash the rice, drain the water, and soak it with a little salt, then put it in boiling water, while adding tofu and dried scallops, cook for 20 minutes on high fire.

2. Cut the pork into small pieces and soak it in water.

3. When the porridge is almost cooked, add the pork, then cook again to complete.

4. When eating, pour soy sauce, sprinkle with chopped green onions and black pepper, and you can also eat with fried dough sticks (cut into small pieces) or salted eggs (cut into pieces).

Guangdong Sausages

Introduction

Guangdong sausages are a traditional Chinese dish from Guangdong Province.Guangdong sausages are short and thick, and the original creator of this sausage is said to be a dwarf, who carried a long sausage on the street for sale, because he was short, some sausages were dragged on the ground and covered with mud, which was not popular with customers.Later, he thought of a way to make sausages short and thick, and also had a different cooking method. He carried a basket on the street, and people could see the thick sausages from afar, and smell the special aroma of the sausages, so the business flourished, and he didn't need to sell on the street anymore.Even today, people use "Guangdong sausages" to describe short and stout and clever people.

Origin

Guangdong sausages are short and thick, and the original creator is said to be a dwarf, who carried a long sausage on the street for sale, because he was short, some sausages were dragged on the ground and covered with mud, which was not popular with customers.Later, he thought of a way to make sausages short and thick, and also had a different cooking method. He carried a basket on the street, and people could see the thick sausages from afar, and smell the special aroma of the sausages, so the business flourished, and he didn't need to sell on the street anymore.Even today, people still use "Guangdong sausages" to describe short and stout and clever people.

Methods:

East River's Duck, originating in Dongguan, is a famous Cantonese dish.It is made by wrapping fresh duck meat with duck skin, marinated with salt, sugar, and spices, and then dried and cooked.It is a delicious and healthy food that is rich in protein and nutrients.Salt, special-grade soy sauce and flavor, also sprinkled with genuine Shanxi before making sausages, and then tied tightly, naturally dried to the appropriate degree, and then put in a refrigerator to bake with a small fire.Therefore, Dongguan ham has a unique flavor, bright color, and characteristics such as crispness, richness, uniform saltiness, and deliciousness, making it a premium ham in Guangdong and renowned both domestically and internationally.

Central Temple Crab Noodle

Introduction

Central Temple Crab Noodle is a traditional Cantonese dish in Dongguan City, Central Temple is actually a place name located in Dongguan City, Guangdong Province.

Characteristics:

Crab Noodle, thin as silk, texture soft and smooth, and translucent as jade;Cooked in boiling water, lotus root floats to the bowl, and a fragrant aroma is released.

Introduction of origin:

Central Temple Town is located in the northwest of Dongguan City, and is one of the 32 towns and districts in Dongguan City. It is located in the Guangzhou-Dongguan-Shenzhen economic corridor, and is 46 kilometers away from Guangzhou and 12 kilometers away from Dongguan.

Central Temple Town has an area of about 60 square kilometers, with 20 villages (communities), and a population of 745,000, with a permanent resident population of 1404000.(Data as of 2011)

Central Temple Town has been awarded titles such as "Advanced Unit in the Creation of Civilized Towns in Dongguan City", "Land of Folk Culture and Arts in China", and "Land of Cantonese Opera in Guangdong Province".

Procedure

Central Temple Crab Noodle is made by pressing the fish meat into thin slices, then cutting it into approximately 10 cm pieces.NoodlesPut the noodles in clear water and cook for 1-2 minutes, then take them out.MushroomsSilk,Green onionsand other ingredients, add fish sauce and chicken broth.Pig bonesAfter simmering, you can eat it directly.

Tangsia Duck

Introduction

Tangsia Duck is a Cantonese dish with excellent flavor, belonging to the Cantonese cuisine.

Characteristics:

This dish is a truly local Cantonese dish.Firstly, the word " " is a local dialect of Dongguan, which is not understood by outsiders. When they hear " ", they think it means " ", which is actually the meaning of cooking.Tangsia Duck is a Cantonese dish with a Cantonese style.Put the duck in the prepared broth and cook it, then the flavor is all absorbed by theduck.And thewhite chickenis similar to it, the meat is tender and the bone marrow is fresh and delicious.Taste:

The meat is tender and the bone marrow is fresh and delicious.

Production:

The production of Tangsia Duck is special, different from the traditional Cantonese cooking method, so the taste is completely different from the ordinary roasted duck. The taste is relatively heavy, similar to the northern style, but the bone marrow is a characteristic of Cantonese cuisine, which makes it very delicious.

Mung bean paste and pomelo peel

Introduction

Mung bean paste and pomelo peel is a delicious Cantonese dish, one of the local specialties in Guangdong, Dongguan. It uses high-quality Guangxi Sha Tian pomelo, removes the flesh, and only retains the pomelo peel. The production process is quite complex: after drying the pomelo peel, it is soaked in water for a long time, which is to remove the bitterness in the fresh pomelo peel.

Then remove the surface layer of pomelo skin, and cut it into several thin slices.Then use the pre-made mung bean paste, which is made by fermenting mung bean and rice, to soak it in. This process takes many days to make this unique local specialty - mung bean paste and pomelo peel.Then, you need to use the maltose rice liquid made in advance, which is made by fermenting maltose rice (this is maltose). After soaking for many days, you can make this unique local product - maltose.

Development:

Mung bean paste and pomelo peel is also one of the local specialties in Dongguan. It uses high-quality Guangxi Sha Tian pomelo, removes the flesh, and only retains the pomelo peel. The production process is quite complex: after drying the pomelo peel, it is soaked in water for a long time, which is to remove the bitterness in the fresh pomelo peel.Then remove the surface layer of pomelo skin, and cut it into several thin slices.Then use the pre-made mung bean paste, which is made by fermenting mung bean and rice, to soak it in. This process takes many days to make this unique local specialty - mung bean paste and pomelo peel.

The production of mung bean paste and pomelo peel has been preserved by traditional craftsmanship. The sweet mung bean paste and pomelo peel is famous in Southeast Asia.

Mung bean paste and pomelo peel in Dongguan Shilong have always been famous.Nowadays, the only mung bean paste and pomelo peel manufacturer in Dongguan is Li Quan Food Co., Ltd., which is located on the West of Dongguan Shiqi Avenue.The famous brand "Li Quan" mung bean paste and pomelo peel has a history of more than 100 years.

Production:

Mung bean paste and pomelo peel was created by the famous brand "Li Quan" in the 6th year of the Emperor Qianlong (1856). The method is to peel the Sha Tian pomelo, soak it in water, and then squeeze it. The main ingredients are mung bean paste.The production of mung bean paste and pomelo peel is still based on traditional craftsmanship. Using mung bean and glutinous rice, after fermentation, it is made into mung bean paste, and then cooked with traditional methods, using copper pots to simmer for about an hour, then pour it into glutinous rice paper to cool, and then it becomes sweet and unique mung bean paste and pomelo peel.Usually, for easy eating, it is cut into triangular pieces and packaged.Mung bean paste and pomelo peel is soft and smooth, delicate and without any residue, and sweet and not greasy.It is said that it has the function of opening up the stomach and digestion, and has been popular in the early days of the founding of the People's Republic of China and the early 1980s. It was produced at a rate of 50,000 kilograms per year, and was known throughout Guangdong and Southeast Asia.

Purpose:Eating mung bean paste can open up the stomach, nourish the body, and refresh the mind;

It can treat lung disease and stomach problems;

It can also be used as a seasoning, roasted meat and ham need mung bean paste.PineCake

IntroductionPine cake is a traditional Cantonese dish in Wenzhou, Zhejiang Province. It is soft and sweet, delicious and popular throughout China.

It is made with

glutinous riceas the main ingredients. It is a kind of cake made by steaming.It can also be made withglutinous rice flourand add sugar.Then put it into a pine cake mold and steam it.Pine cake is a gift for engagement and wedding in Wenzhou."Twenty-fifth birthday" cakes pine cake, to pray for a high-ranking position in the new year.The most famous pine cake in Wenzhou is" "which is actually a pork fat glutinous rice cake. It uses only this year's pure glutinous rice, which is ground into powder, mixed with pork fat, and then steamed.The " " was invented in the later years of the Anti-Japanese War. There was a person named Gu Jinfang in the city of Wenzhou, who set up a stall to make pine cakes on Shimu Street.Because Gu Jinfang was very short, he called the cake " ".These pine cakes are delicious when eaten hot, and more delicious when eaten at room temperature.

Besides this pine cake made of glutinous rice, there is also pine cake made ofpork fat.The recipe for making pine cake is:1. Glutinous rice flour: 100 grams, sugar: 10 grams, white liquor: 15 grams, water: 45 grams.2. Add baking powder.3. Mix well and let it ferment for 8 hours.4. Add the ingredients: dried sweet potato, chicken broth, and black sesame.5. Put it in a mold or steamer.6. Steam for 20 minutes.This maltose is sweet and soft when eaten hot, and becomes more chewy when cooled.In addition to this rice maltose, there is also a maltose made from blood rice, which is also very delicious.

Methods

Ingredients:

5 cups of rice,,,, saltDatesPlumStone ear﹐Stone earBlack

Sesame

Production:

(1) Soak the rice in 20℃ water for 8 hours, then drain and grind it into flour.

(2) Use 100 grams of rice flour, 10% white sugar, 15%, add 45% water to make the dough. Ferment at 30℃ for 8 hours.

(3) Chop the preserved plums into strips, and wash and pick the chicken ear leaves.

(4) Put the dough in a maltose bag or steaming basket, and put the preserved plums and chicken ear leaves and black sesame and stone ear as seasoning.(5) Steam for 20 minutes.