is a county-level city in Guangxi Zhuang Autonomous Region, located at the southern tip of Guangxi, on the northeast shore of Bohai Sea.is an important starting port of the ancient "Maritime Silk Road" and a national historical and cultural city.Starting in 2005, has been consecutively selected into the "Top 10 Livable Cities in China"., with its abundant marine resources in the Bohai Sea, is one of the "Four Major Fishing Grounds" in China.Famous dishes in include: chicken rice, tiger fish soup, salted shrimp, steamed fish, fried sand worms, ginger crab, fried shrimp, steamed,, etc.Popular snacks in include:,.

, introductionThe varieties in are diverse, with the most popular being " ", " ", and.In particular, the made from sand worms (sea worms) and pig legs, is particularly sweet and fragrant.Historically, there is a story about a poor family: a man in his thirties, several children, and an elderly mother. The woman, unable to bear the hardship, married another man.The man used his savings to open a shop.However, the business was not successful. The family often went hungry, and they could only eat a small amount of porridge.The children were very thin and weak, unlike other children their age.The bodhisattva felt sorry for the family, and told the man about a way to make, using and other ingredients.The next day, the man made according to the bodhisattva's instructions, and used and other ingredients. The was very delicious, and people quickly bought it up. The man made a lot of money, and the family ate a delicious meal for the first time in a long time.The family's life gradually improved.After the man's death, this method was gradually passed down, and people named the " ".Making: First, wash the, remove the blood and impurities, and boil it in a pot for 30 minutes. Then, cut it into small pieces and marinate it with spices.Next, heat some oil in a wok and sauté the scallions, ginger, and garlic until fragrant. Add the and the spice bag (a cloth bag filled with garlic, ginger, cinnamon, peppercorns, fennel, star anise, dried tangerine peel, insect carapaces, and black pepper).

Add broth.

Simmer for 3 to 4 hours, then pour in the original broth and bring to a boil. Add flavor enhancer.

Making: The making method for is different from the general method.You should use, to make fine.Once the water in the pot boils, add the and stir gently. Cook until the strands break when pulled gently, then drain and rinse with cold water.MakingMaking: is made by simply blanching in boiling water, then placing in a bowl with the and original broth.You can also add food, such as (beef balls) and (meatballs).

The of is that it is not only delicious and tender, but also removes impurities and is fragrant.

According to legend, there was once a poor family, with only a man in his thirties, several young children, and an elderly mother who had passed away. The woman had remarried.Introductionis a special dish in.is very difficult to catch, as it requires a very specific environment. It is rarely found in the market.Even if it is, it is often ignored because people know that it has great potential. It is not only delicious, but its fat is also very beneficial for beauty and digestion.The children were hungry and thin, and looked much worse than other children of their age.Introductionis a traditional ChineseThe family gradually improved their lives and lived a good life.made from rice flour, also known as, which is commonly used in Chinese such as, мясные шарики (meat balls), and (bowl cakes).

The is mixed with shredded radish and other ingredients, then steamed until it becomes a cake.

This cake can be eaten in various ways throughout China. It is cheap, delicious, and nutritious.is also a famous food in. The best way to eat it is while it is still hot. It is soft and delicious. If you want to fry it, you can let it cool overnight, and then fry it in a pan. This will give it a different taste.Making: Main ingredients: 500g rice, 1000g radishAdd: 100g ( ), 25g, 50g shrimp: 30g white sugar, 15g salt, 5g flavor enhancer, 5g pepper, 20g scallions, 15g green onions, 15g vegetable oilSteps:1. Soak the rice ( ) for 30 minutes, then wash and grind it into a fine paste (about 2000g), then mix with 250ml water and let it sit in a pot.2. Wash and shred the radish, then cook it in boiling water for 2 minutes, then drain and rinse with cold water.3. Shred the ( ),, and shrimp, then chop them into small pieces.4. Sauté the scallions, ginger, and garlic in a pot until fragrant. Add the shredded ( ),, and shrimp.5. Add the radish and stir until it is well combined.6. Add the rice flour and the. Add salt and sugar and mix well.7. the dough and let it rest for 15 minutes.8. Preheat the steamer and place a bamboo steamer basket inside.9. Gently press the dough into the steamer basket, creating a thin layer.

Rice noodle making process: The way to cook rice noodles with beef is different from the general way.Choose rice noodles made from special local rice in Yulin.After the water in the pot boils, add the noodles and stir while cooking.NoodlesWhen the noodles are cooked and separate easily, remove and rinse with water, then dry and use.Rice noodle making process

Making beef noodles: Just blanch in boiling water, put in a bowl, add beef and original sauce, and you can eat it.You can also add local flavors like Yulin-style beef and meatballs.They are not only delicious and chewy, but also remove the skin and have a sweet and fragrant taste.

Tiger fish soup

Introduction

Tiger fish soup is a local specialty in Beihai.Because tiger fish are very picky about their living environment, they are rarely caught by fishermen, and are rarely sold in markets.Even if they look "extreme", they are ignored. However, people who know the value of tiger fish know that not only are they delicious, but the fat also has high medicinal and nourishing value for beauty and stomach health.

RadishCake

Introduction

Radish cakeis a traditional Chinesecakeusing rice noodles, also known as " ", is the best Chinesesnackto use. It can be used in Chinese snacks like radish cake, meat balls, and steamed buns.Then add the prepared radish to the rice noodle slurry, and steam into a snack.This type of cake can be eaten in many ways in large and medium-sized cities in China, and is cheap, delicious, and nutritious.

Radish cake is also a local specialty in Northwest China. This cake is best eaten while hot, soft and chewy. If you want to fry it, you can let it sit overnight, and then fry it when it is firm, which will have a different taste.

Method

Main ingredients: 500g of rice,Radish1000g

Auxiliary ingredients:Dried meat(raw) 100g,Sausage25g,Shrimp50g

Seasonings: 30g of sugar, 15g of salt, 5g of MSG, 5g of pepper,coriander20g, green onion 15g, 15g of vegetable oil

Steps:

1. Soak therice(rice) for 1 hour and 30 minutes, wash and grind into a dry powder (about 2000g), add 250ml of water and mix with the powder, put in a bowl.

2. Wash and peel the radish, then slice it thinly.

3. Cut the dried meat and sausage into small particles.

4. Fry the shrimp with oil.5. Wash and chop the coriander and green onion.

6. Soak the shredded carrots in 500 ml of water and cook until fully tender;

7. Add salted pork andsugarand a type of mold, such as mold, to the cooked shredded carrots. This is considered the "proper" cooking method.6. Boil 500ml of water to cook the radish, then add it to the pot, and cook until it is fully cooked.7. Add the cooked radish and dried meat,

sugar

andsaltand pepper, MSG, mix well, and pour into the rice noodle slurry to make the cake.

8. Take a square plate, smear a thin layer of oil, put the cake into it, and flatten it, then put it into the steamer.

9. Use

high

heat, put it in the steamer, and steam for about 20 minutes.

10. Add sausage and shrimp to the cake and steam for 10 minutes.

11. Add coriander and green onion, and heat for a while, then take it out to cool and cut into small pieces.12. Heat or fry in oil to eat.Notes:

1. Don't add water all at once, add it slowly to form a liquid.Riceflour2. Add cornstarch to increase the Q-feeling.3.Flat

pan,

oven,

baking or cut into pieces and stir-fry is more fragrant.

Plum fishIntroduction

Plum fish is a local specialty in Northwest China.

Plum fish is not a specific type of fish, and this dish has no specific recipe. As long as the fish is large and fresh, you can use it. The making of plum fish is similar to the method of making fresh fish, but the key difference is that plum fish requires "large fish" and the salt should be "abundant".The fermentation time is also relatively longer.Because plum fish are relatively large, after fermentation, the fish skin will turn into a moldy color, but the meat is perfect.The fish meat is very delicious and is a good accompaniment to wine and rice.Method

1. Clean the fish, remove the scales and guts.

2. Salt the fish with abundant salt and place it in a container with a lid.

3. The best way to prepare plum fish is to salt it for 5-7 days.， “ ”The name comes from the fact that when the shrimp is out of the water, it will release a small amount of water, which looks like a baby's urine.This shrimp spends the day hiding in the mud on the seabed, and comes out at night to forage on the beach.Milk-like mold, only then is it enough "heat".Since the Meishang fish are relatively large, after salting, the skin of the fish becomes very salty, but the flesh is just right.The fish flesh is incredibly delicious and is a great dish to accompany drinks or meals.

Method

1. Salted Meishang Fish: Gut and scale the fish, reserving the gills (which can be kept for selling or adding weight, but can be removed if you are eating it yourself), and place it in a well-ventilated place to dry for 1-2 days, allowing the fish flesh to naturally ferment. At this point, use salt to coat the entire fish (use plenty of salt) and place it in a large-mouthed jar, layering the fish with salt, and finally, place large stones on top to remove excess air from the fish, allowing the flesh and salt to combine thoroughly, resulting in a firmer texture. After about 5 days, remove the fish, dry it, and it's ready.ProteinThe natural protein will decay, producing decomposition. At this time, you can use salt to coat the fish inside and out (in large quantities), put a large opening jar, layer the fish with salt, and put the fish in one layer and salt in one layer. Finally, the most important thing is to place a few large stones on top, with the purpose of removing excess air from the fish, so that the fish meat and salt can combine completely, making the fish meat more solid. After about 5 days, take out the fish, dry and dry it, and you will succeed.

2 The basic preparation for fresh meat and salted fish is the same, but fresh fish is immediately marinated and not allowed to spoil. The meat is firm and the flavor is delicate. I personally prefer this.

BeihaiSquidSlippery

Introduction

North Hai, Guangxi, is a gem on the shores of the Bohai Sea. The marine resources here are abundant, and it is one of the four major fishing ports in China. It is known for producing high-quality, pollution-free squid.Cuttlefish...Shrimp...Scallops...Eel...Silver carp..."Pure Sea" series of seafood are authentic, and are very popular locally. The dried seafood is processed on board immediately after being caught, which preserves the nutritional value of the seafood and the original flavor of fresh seafood. It is a great gift for family and friends.For eating instructions, please refer to the instructions in the package.

Squid contains a large amount of highly unsaturated fatty acids such as EPA and DHA, plus a high amount of taurine in the meat, which can effectively reduce the cholesterol accumulation in the inner wall of the blood vessels, which is very effective in preventing hardening of the arteries and the formation of gallstones.At the same time, it can also supplement brain power and prevent dementia.Therefore, for middle-aged and elderly people who are prone to cardiovascular diseases, squid is a healthy food.Squid strips are made with strict processing and careful craftsmanship, with fresh and delicate flavor and rich nutrition. They are a popular leisure food for modern people.

Salted Shrimp

Introduction

Shrimp, also known as "Crawfish".The name comes from the fact that when it is out of the water, there is always a stream of water coming out, which is like a baby urinating, so it has a rather vulgar name.These shrimp live in the mud on the seabed during the day, and come out at night to forage on the beach. When it crawls on the muddy beach, it leaves traces like the tail fan of a shrimp.So it's called "Shrimp Trail".The best time to eat these shrimp is from October to April of the following year, at this time, these shrimp are not only fat, but also fresh.There are generally two ways to eat: one is steaming or boiling, then removing the shell and meat, and then dipping in sauce,Vinegar...The other is to marinate with ginger wine and salt first, then deep-fry in oil, and after frying, it becomes a "Salted Shrimp Balls" with delicious meat and crispy skin.You can eat the meat with or without the shell. According to experience, this way of making shrimp makes the shell and meat equally delicious.

Instructions

Ingredients: 1000g of shrimp, 3 red peppers, garlic, ginger, green onions, wine, salt,Soy sauceSalted shrimp powder. Steps: 1. Cut off the sharp corners and tails of the shrimp, remove the impurities, wash and soak in a mixture of ginger, green onions, wine, salt and water for 5 minutes, then drain. 2. Dice red peppers and garlic. 3. Heat a wok over high heat, add a little oil and heat until 80% hot, then add the shrimp and fry until golden brown, then drain in a sieve. 4. Leave a little oil in the wok, heat it up and add chopped chili peppers and garlic, then add salted shrimp powder. 5. Add the fried shrimp, stir-fry evenly, then add a little soy sauce, stir-fry evenly, and then put it in a dish. After frying, you will have a delicious "Salted Shrimp Balls".Salted Shrimp Balls, also known as Salted Shrimp Balls.Introduction to seasonal squid

Squid is a kind of squid, it is a popular seafood in China, and it is a very common seafood.

The main ingredients for squid are: fresh squid, chili peppers, garlic, ginger, green onions, soy sauce, salted shrimp powder.

The preparation process is: 1. Wash the fresh squid, then slice the chili peppers, garlic, ginger, green onions, and salt into fine pieces. 2. Heat a wok over high heat, add a little oil and heat until 80% hot, then add the squid and fry until golden brown, then drain in a sieve. 3. Leave a little oil in the wok, heat it up and add the chopped chili peppers, garlic, ginger, green onions, and salted shrimp powder. 4. Add the fried squid, stir-fry evenly, then add a little soy sauce, stir-fry evenly, and then put it in a dish.At the same time, you can add a little oil, and the taste will be better.The whole process is to fry the squid, the chili peppers, garlic, ginger, green onions, and salted shrimp powder.Mud snails, also known as "crawler snails."These snails are named "crawler snails" because when they are out of the water, they release water, similar to a baby urinating, which is considered an unpleasant name.These snails live in the mud on the seabed during the day and come out at night to forage on the beach. Their footprints on the mud are like those of a shrimp's fan, hence their name "shrimp fan."The best time to eat mud crabs is from October to April the following year, when mud crabs are plump and have tender meat.There are usually two ways to eat mud crabs: one is to steam or boil them, then peel them, remove the meat, and eat it with sauce, vinegar, and other seasonings; the other is to marinate them in ginger wine and salt first, then deep-fry them in oil, and after they are out of the pot, they are crispy and delicious "fried mud crab".Mud crabs can be eaten with or without shells. Experienced people say that eating mud crabs with shells is a unique experience.

Recipe

Ingredients: 1000g mud crabs, 3 red peppers, garlic, ginger, green onions, wine, salt, soy sauce, rock salt powder.

Instructions:

1. Cut off the claws and tails of the mud crabs, remove impurities, wash them, and soak them in a seasoning water made of ginger, green onions, wine, salt, and water for 5 minutes, then drain and remove the water;

2. Chop red peppers and garlic into minced pieces;

3. Heat a pot over high heat, add oil until it is almost hot, then add the mud crabs and deep-fry until they are golden brown, drain the oil in a colander, and pay attention to the heat, it should not be overcooked;

4. Leave oil in the pot, heat it, then add minced red peppers and minced garlic, and rock salt powder;

5. Add the fried mud crabs, stir-fry evenly, add an appropriate amount of soy sauce, and then cook and serve. After cooking, you will have a crispy and delicious "fried mud crab".Or "fried mud crabs".North Sea Pork Rib Soup

Introduction

Pork rib soup is named after pork ribs, which is spicy and delicious.

Pork rib soup is a local specialty in North Sea.North Sea pork rib soup is made by braising pork ribs with dozens of precious Chinese medicinal herbs.The braised pork ribs are tender and juicy, and the soup is perfectly seasoned, while keeping the original flavor and freshness, and the price is affordable.It has a unique taste.Pork ribs are flat, sweet and salty, which can nourish blood, promote lactation, and detoxify.

The collagen in pork ribs contains calcium and phosphorus, which can strengthen teeth and bones.Eating pork rib soup together can replenish energy and nourish blood.Pork ribs andSquidare a good combination, and eating them together can moisturize the skin and nourish blood.Steamed squid

Introduction

North Sea is rich in 30 kinds of squid, with crab being the most famous.

Crab is large in size, with tender and delicious meat, and is a very nutritious seafood, which is one of the favorite seafood of North Sea people.North Sea people have a high standard for eating squid, and they prefer to eat live squid, natural squid (North Sea people call it fresh squid), andsteamed squid.When dining, they will first go to the fish pond to see the squid, and choose the largestbright squidor flower squid, and then inform the farmer to return the squid.Why eat live squid?There is a local saying in North Sea: "Fish, shrimp, crab, dead is smelly"Why eat natural squid?North Sea people have a saying: natural squid and farmed squid are like home chickens and feed chickens.Why steam squid?Steamed squid retains the original taste, it is fresh, juicy, and tender, and it won't cause fire, so restaurant owners can't fake it.Dead squid can't be fake, because dead squid is not only not delicious, but also black in color after steaming;Farmed squid also can't be fake, farmed squid is red after steaming, and natural squid is light in color, so you can distinguish it easily.Steamed squid – famous Cantonese dish.Steamed squid, after boiling, then mix with seasoning and eat.

Steaming is a cooking method that uses boiling water or hot water to cook food.It doesn't add any sauce, and it doesn't add seasoning, mainly to retain the original flavor of the food.The steaming time must be short, the heat must be high, and the food must be fresh.“Sea Crab”“WhiteSea snail” areCantonese cuisinerefined dishes.RecipeCooking method:

1. Wash the fresh squid,

chili

and put it on the dish.2. Heat the oil over high heat, pour it on the chili strips, then addsoy sauce

, sesame oil, green onion, ginger, and salt.3. Boil water in a pot, add the squid, and cook until it is tender, then drain and serve.Fresh sand worm

Introduction

Sand worm is also known as sand eel, which lives in the sand on the sea, is delicious and tender, and is a local specialty of North Sea.

A small wooden stick is used to pierce the sand worm's belly, then clean the sand and internal organs inside, and then wash it repeatedly with water, and then mix it with green onion and ginger, and stir-fry it over high heat. It is white and snowy, with a crispy and sweet taste, and has some bite, which is a rare delicacy.

It is sold in seaside farm restaurants and seafood stalls.A sand worm is about 10 centimeters long, like a finger, and more like a smallsausage

Since the body structure is simple, after cleaning the sand inside the sand worm, it is already delicious.North Sea people believe that sand worms are very nutritious, and you can eat as much as you like.Scientifically, sand worms are cold in nature, sweet in taste, which can moisten the lungs and relieve fire, and have a high nutritional value. The larger the sand worm, the better the taste and texture.The key to cooking sand worms is the heat. If the heat is too high, the sand worms will shrink and lose their crispness. If the heat is too low, the sand worms will not be able to remove the fishy smell.

Cooked sand worms are white and translucent, and plump, which is a delicious Cantonese dish, and is comparable to expensive fish and sea cucumber.Even though sand worms are already delicious, steamed with just water, it is already good. The people of Zhanjiang, who cherish sand worms, have created more than 10 ways to cook sand worms, such as original sand worms steamed, garlic steamed, and rock salt steamed.

Original sand worms are steamed, so they can retain the original flavor of the sand worms to the maximum.Garlic and fans are used to steam sand worms, which can make the sweetness of the sand worms more prominent, and has a different taste.Rock salt sand worms are a delicious snack.Andwatermelon/radish

sand worm soup, and sand worm

congeeare also popular Cantonese dishes.Sand worm congee is also delicious, because simple congee can bring out the freshness of the ingredients, and the most traditional way to eat sand worms in Zhanjiang is to cook sand worms with scallions or chives, which is not only delicious, but also beneficial to the kidneys and yang.A pound of sand worms is not expensive for foodies, but some people may prefer to eat a pound of shrimp, because they don't know how to identify and appreciate sand worms.Old Li said with a smile, "If flipping and cooking sand worms is an art, then eating sand worms is a culture. Only those who understand this culture are truly happy foodies."As forWinter melonand carrot shreds,the soup with mud snails and sand snailsis a favorite dish among people in Guangzhou. The soup is flavorful and nutritious.Mud snail porridge is also delicious because simple porridge is the best way to bring out the fresh flavor of the ingredients.Ingredientsarescallions and/or chives.Stir-fried mud snails are a delicious and nutritious dish, and also helps to strengthen the body.Mud snails, which cost around 20 yuan per kilogram, are not expensive for those who know how to appreciate them, but some diners may prefer to order a kilogram of shrimp because they don't know how to appreciate mud snails and think that eating mud snails is difficult to eat.Old Li said with a smile, if turning and cooking mud snails is an art, then eating mud snails is a culture. Only those who understand this culture are truly happy foodies.

Sand worms that cost tens of yuan per pound are not expensive for those who understand food, but some diners might prefer to order a pound of shrimp because they don't know how to appreciate them, and think that sand worms are hard to eat.Old Li smiled and said that if flipping sand worms and cooking sand worms is an art, then eating sand worms is a culture. Only those who understand this culture are truly happy gourmets.