Is a county-level city in Guangdong Province.Located in the central part of Guangdong Province, in the lower reaches of the Beijiang River, north and northeast of Shaoguan City, and south and southeast of Guangzhou City, it borders Foshan City to the south, and is adjacent to Ziqing City to the west, and is one of the open areas in the Pearl River Delta and the main gathering area for political, economic and cultural exchanges in the northern mountains of Guangdong. It is also the largest county-level city in Guangdong Province.

FeaturesSnacks：Pig's bellyChicken, white cut Qingyuan chicken, braised Qingyuan chicken, mother chickenDuckBoiled chickenmother chicken boiled, knife cut sticky rice, sweet glutinous rice, Zhoushan meat, large Zhoushan meatPorridgefull mushroom feast, full lamb feast, full deer feast, stone dam soy sauce chicken, white cut dog, pearl rice, dog brain boiled, etc.

Stone dam soy sauce chicken

Introduction

Stone dam soy sauce chicken originates from Stone Dam Town in Qingyuan, with golden meat and juicy flavor, and is known locally.

Introduction to Stone Dam Town:

Stone Dam Town, located in Qingyuan's Xinji County, is not a large town, but has a particularly special location: to the northeast is the famous Yingde Yingxi Peak Forest scenic area, and Yingxi Peak's Nine DragonsTofuBecause of its tender and chewy texture, and rich bean flavor, it is known far and wide;To the southwest, there is the QingyuanPeachEcotourism area, with its three-layer large cave formed by the formation of limestone and its imposing and magnificent limestone caves, which are one of the most prominent in Guangdong.Coupled with the water pool path outside the cave and the peach lake, the scenery of water, sky, and forest is stunning, creating a feeling of entering a fairyland.In the northeast and southwest, there are two peculiar areas formed by limestone, with the central axis of which is located in Stone Dam Town.Stone Dam Town is located on the old National Highway 107, and it takes about one and a half hours to drive from Qingyuan.With just one bowl of soy sauce chicken, it has been "gurgling" in this unique Stone Dam Town for more than ten years.

The origin of Stone Dam soy sauce chicken:

The "Stone Dam soy sauce chicken" in an inconspicuous hotel on National Highway 107, is fresh, tender, with a smooth skin and delicious bones, was discovered by a driver who was taking the driving test in Yangshan, and then spread through word of mouth, which quickly attracted the attention of "Food Cats" in Guangzhou, which shows its charm.When there is a food market, it is not surprising to see dozens of cars parked outside, people like its tender meat, smooth skin, and delicious bones, and it is a great accompaniment to a meal in a rural environment.

Process

Main Ingredients:

One chicken.

Ingredients:

Soy sauceold soy sauce, rock sugar, rice wine, preserved tangerine peel (three pieces),Star anise(two), melon seeds,Gingerslice, green onion (cut into threads).

Process:

Heat 1 tablespoon of oil in a pot, sauté ginger and green onion, add chicken broth and water to boil, put the whole chicken in the pot, cover with a lid, cook over low heat, and flip the chicken every few minutes to ensure that all parts of the chicken are colored and flavorful, about 20 minutes, the chicken is completely colored, add 1 tablespoon ofCoffeeSesameoil, cover and cook for 5 minutes, and then let it stand for 5 minutes.Sticky rice

Introduction

Sticky rice is a common snack in the Yindeng area of Guangdong.

It is also occasionally seen in Guangzhou, Qingyuan, and Shaoguan.Sticky rice is a favorite breakfast snack for people in Yindeng.It is made with a square piece ofrice noodles, coated with chili oil and sesame oil, and then topped with friedtofu sticksrolled up, dipped insoy sauceto eat, it is spicy and delicious, with a unique flavor.Features:Color:White (rice noodles) with golden (tofu sticks) on the surface, decorated with golden circles (green onion), black spots (sesame).

Flavor:

The aroma of fried green onions, stir-fried sesame, and sesame oil.

Texture:When wrapped in tofu sticks, add sour and spicy sauce, sesame sauce, and yellow mustard, and finally sprinkle with fried green onions, tender rice noodles, and a mixture of various seasonings, which is tender on the outside and chewy on the inside, and not greasy.Process

Ingredients:

Fried green onions, half cooked;

stir-fried sesame;

soy sauce, sesame oil, and a little bit of soy sauce.

How to make:

1. First, fry the tofu sticks, which are shorter than the tofu sticks commonly seen, about 20 cm long.

2. Then steam therice noodles.After steaming the rice noodles, cut them in half symmetrically, about 20 cm wide, place the tofu sticks on one side of the rice noodles, and wrap them with the rice noodles.

4. Finally, cut them into about 2 cm long pieces.

1. First, the fried dough sticks are made, which are shorter than the usual ones and about 20 centimeters long.

2. Then,SteamedTofu skin.After steaming the tofu skin, it is cut symmetrically into two rectangular pieces, with a width of about 20 centimeters. The fried dough sticks are placed on one side of the tofu skin, and the tofu skin is wrapped around the dough sticks.

4. Finally, it is cut into pieces about 2 centimeters long.Freshly fried dough sticks wrapped in thin rice noodles and eaten with various seasonings, with a tender and juicy taste.

5. Seasonings are evenly spread on the rolled dough with feathers.

Mug tea porridge

Introduction

Mug tea porridge is a traditional local delicacy in the rural area of Qingyuan, Guangdong. "It is long and plump, with a delicious taste", "Every bowl brings vitality, and every spoonful nourishes the mind." These are the most appropriate descriptions of Qingyuan mug tea porridge.In local rural areas, mug tea porridge is used for communication, entertaining guests, or celebrating weddings. It is a must-have dish, also known as "half meal".

Nutritional value:

Mug tea porridge is said to have many health benefits, including clearing heat and cooling the body, boosting energy and saliva, aiding digestion, improving body condition, and promoting longevity. It is a local food that has been passed down for generations.Many elderly people in the rural area feel unwell if they don't eat mug tea porridge.Despite moving to the city, these people still have the habit of eating mug tea porridge.

From a natural perspective, the area where the Hakka people live is mostly mountainous and rugged, with high humidity and diseases.Historical records say: "If there are diseases such as high humidity, from March to May, it is called green grass disease; from May to June, it is called yellow sprout disease; from September to October, it is called new rice disease. After the winter, the cold air gradually subsides, and the humidity decreases, so the diseases disappear."This means that there are half a year of diseases in this area every year.In such harsh natural conditions, the Hakka people naturally tried to adopt various prevention and treatment measures to survive and develop."Five grains are nourishing, five fruits are auxiliary, five animals are beneficial, and five vegetables are supplementary. When consumed together, they can replenish energy and strengthen the body."This indicates the relationship between medicine and food.Mug tea porridge, made with ginger, salt, and medicinal herbs, has the medicinal effect of dispelling diseases and preventing epidemics.

History and culture

When talking about the origin of mug tea porridge, there are many beautiful and interesting legends, roughly three versions.

Version 1:

During the Eastern Han Dynasty, the main character was General Fang Xian.He led his troops to the south, but encountered high temperature and humidity, and plagues spread. Hundreds of soldiers fell ill and died.When the general was racking his brains to find a solution, a local old woman was moved by his strict discipline and integrity, so she offered him a secret recipe, "Three Life Soup", to treat the soldiers.The old woman put fresh tea leaves, fresh rice, and fresh ginger in a wooden basin, and used a mountain tree to pound them into a paste, then cooked them in boiling water to make a soup for the soldiers to drink.The legend says that it has wonderful effects, and soldiers who drank this "Three Life Soup" quickly recovered, and those who were not sick could also resist the infection.Because it has the effects of dispersing and relieving stagnation, clearing heat, and treating diseases, it has achieved good results in disease prevention and treatment, and has been widely spread.The soldiers were grateful to the old woman for saving their lives, so they named it "Three Life Soup".Local people also ate it and developed into mug tea porridge.

Version 2:

Three Kingdoms story, the main character was Liu Bei.He fought against Cao Cao, and due to the drought and hot weather, there was an epidemic in the camp. Liu Bei's army ate mug tea porridge made by local people and cured the disease, winning the battle.

Version 3:

Northern Song Dynasty legend.The main character was Pan Renmei.He was ordered by Emperor Song to conquer the Nan Han Dynasty. When he arrived in the south, he couldn't adapt to the local environment, and the soldiers of Liu Bei fell ill. A local old woman helped the soldiers to treat their illnesses by making mug tea porridge.

During the Anti-Japanese War and the Liberation War, the doctors of the English and German guerrilla groups used mug tea porridge to treat the soldiers' injuries.

These legends all have a common core: mug tea porridge has a long history, different styles, and certain health benefits.

Making Mug Tea Porridge

Mug tea porridge is made by grinding mountain tea leaves into a powder with a special clay pot, and then mixing it with cold water,peanuts,oil, and then adding white rice to make a porridge.This shows that the making process of mug tea porridge is very technical.

First, tool selection.Tools: A clay pot with web-like grooves and a narrow mouth and a narrow bottom (commonly known as "tooth pot"), its mouth is large and the bottom is narrow and flat;A special bamboo stick, about 1.5 meters long, with a round bottom, used for pounding and stirring;The wood used for the bamboo stick contains cellulose and wood sugar, which are sweet and salty, and have no toxicity. They have the effects of clearing heat and detoxifying.

Second, tea selection.Mountain tea leaves harvested before and after Qingming Festival are the best. Others include: Mug Tea, Liang Gong Bowl, Dog Ears, Cow Head, Black Brick, Mirror Ear, Sugar Pear Leaf, Maple Leaf.After harvesting the tea leaves, they are first rubbed and then dried with a small pot over low heat, and then cooled naturally. The dried tea leaves are then sealed in a clay pot or driedThe dried tea leaves can be used after being sealed.Some tea farmers in the town have preserved old tea leaves for several decades, selling them for hundreds of yuan per kilogram.Personal preference can be added with sesame, fried peanuts, mint, and dried tangerine peel.White rice.Tofu skin.Introduction， ， ， ，Cantonese style.

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Introduction

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Methods

To make salted dog, select 2.5 to 3.5 kg of fatty dog, after slaughtering and washing, remove the bones, and marinate with dried chopped salt;After marinating, wash with warm water and dry, then pour in ginger wine, and coat with sugar and ginger powder;， ， ， ，

：Hot potAlso suitable for salted rice.， ， ， ， ；Firstly select 3 to 4 month old small dogs, after slaughtering remove the major bones from the dogs, and then marinate with salt and spices for two days.Then wash with warm water and dry, to make the product more beautiful, will use newspaper as filling, make the head of the salted dog back to the shape of the dog, after 15 days of drying, the salted dog like "art" can be put on the market.

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Dongpo salted meat is a national geographical indication protected product in Dongpo Town, Linzhou City, Guangdong Province.Dongpo salted meat is a local specialty food of Lianzhou City, Guangdong, with a history of three hundred years, named after Dongpo Town.Dongpo salted meat includes four main varieties: salted meat, salted sausage, salted duck, and salted dog. It is processed by using fresh poultry and livestock, after selecting, marinating, and drying.Its characteristic is to use local natural conditions for drying, without baking or smoking, and without adding sodium nitrite and preservatives, which has a rich, fragrant, and long-lasting flavor.

Quality characteristics:

According to the introduction, the raw materials for Dongpo salted meat are fresh livestock (pigs, ducks, and dogs) raised according to farming standards and meeting certain quality requirements. It is processed through slaughtering, selecting, seasoning, marinating, and drying.Its characteristic is to use local natural conditions for drying, without baking or smoking, and without adding sodium nitrite and preservatives.Production is seasonal, and the production time is between the autumn equinox and the winter solstice every year.

The quality characteristic of Dongpo salted meat is fragrant, tender, and crisp, with rich and mellow flavor.Compared with salted meat in other regions, the characteristics of Dongpo salted meat are:Lean meatIt is dark red, and fatty meat is semi-transparent white or pale yellow.Other Cantonese salted meat has beenbaked, mostly red;Hunan and Sichuan salted meat has been colored and smoked, the color is dark brown.Due to Dongpo salted meat relying entirely on local natural wind drying, the production cycle is long, so its appearance is more dry, with strong and elastic texture.In addition, Dongpo salted meat also has the unique salty flavor of dried and salted products, with pure, rich, and long-lasting salty flavor.

Production environment:

The geographical features of Dongpo Town are river valley, located between two mountains and two rivers.Among them, Dongtang River, drilled from the canyon, slowly flows into Dongpo Town, and also brings the cool wind from the two rivers.In autumn, dry cold wind blows from South Wind Valley, mixed with the water vapor from the two rivers, which makes the salted meat hanging on the roof cool and dry slowly.It is precisely the specific wind, temperature, and humidity that creates the unique flavor of Dongpo salted meat.Therefore, Dongpo salted meat is also known as "salted meat" and "natural and favorable conditions".In addition, due to the use of wind drying process, it can only be produced with the natural climate conditions in autumn and winter, and the production time is about between the autumn equinox and the winter solstice, which is seasonal production, and the salted meat produced outside this time range does not have the characteristics of salted meat.The production time and production location are two essential conditions, and they jointly constitute the natural conditions for producing salted meat.Steamed eggTofu

IntroductionSteamed egg and tofu

is a famous dish in Guangdong, Qingyuan, which is made by using internal fat tofu,cabbage

, steamed egg, oil,

green onionand other ingredients, which is a delicious and nutritious dish, simple to make, rich in nutrition, clears heat and dispels fire, and contains various nutrients needed by the human body.Nutritional value:The protein content oftofu is rich, and tofu protein is a complete protein, which not only contains eight essential amino acids for the human body, but also its proportion is close to the human body's needs, which has high nutritional value.It can lower

blood

fat, protect blood vessel cells, and prevent cardiovascular disease.In addition, steamed egg and tofu are also good for post-disease recovery, weight loss, and delicate skin.Braised duck eggsCompared withduck eggs.It is soft, crisp, and juicy, with a savory and delicious flavor, combining the spicy taste of Southern China with the elegant and delicate taste of Lingnan, integrating Lingnan and Central Plains dietary cultures.

The old people who have tasted Dongpo waterbags from overseas Chinese still remember them fondly.Characteristics:Dongpo waterbags are soft, crisp, juicy, and have a savory and delicious flavor, combining the spicy taste of Southern China with the elegant and delicate taste of Lingnan, integrating Lingnan and Central Plains dietary cultures.Contains more minerals, fat and total calories, but slightly decreased.It can stimulate digestive organs, increase appetite, promote the digestion and absorption of nutrients, neutralize stomach acid, cool, and lower blood pressure.It has the effects of clearing away heat, nourishing yin, stopping bleeding, relieving diarrhea, and lowering blood pressure.In addition, Dongxiadan also has the functions of protecting blood vessels, improving IQ, and protecting the brain.

Instructions

Main ingredients:

One box of soft tofu, two slices of salted egg yolk.

Auxiliary ingredients:

Vegetable oil, scallions, green onions, soy sauce.

I will teach you how to make salted egg yolk tofu, how to make delicious salted egg yolk tofu.

1. Soak and cool a large piece of soft tofu, slice the salted egg yolk;

2. Place the salted egg yolk on the tofu, sprinkle with flour, salt, and green onions, drizzle with vegetable oil and scallions.

3. Mix when eating.

WheatPorridge

Introduction

Wheat porridge is a specialty of Yangshan County, Qinzhou, Guangdong." " is a local slang term, which meansCornThe old people who have tasted Dongpo waterbags from overseas Chinese still remember them fondly.Wheat is " ", which means wheat, and wheat porridge is corn soup, corn is ground into fine powder, and then cooked with water to form a state between a paste and water, which is a staple food for fasting, with rich and fragrant flavor, and pure taste.

Product details:

Corn, also known as " ", " ", " ", and " ".Yangshan is located in the northern suburbs of Guangdong, with a climate suitable for growing corn.It is the county with the largest corn planting area and the highest yield in Guangdong.The people of Yangshan grind corn into flour and then cook it intowheat flourwhich is "wheat porridge".

Product history:

Yangshan wheat porridge is a staple food for the residents of Yangshan mountains, which has been used for survival and health protection, and its name is "wheat porridge". The actual ingredient is corn.Yangshan wheat porridge has been passed down in Yangshan County, and currently, only the villagers of Jiangying Town in Pitian Village can still produce it using traditional manual methods.

Production method:

The traditional process of making wheat porridge, first use a stone to pound away the outer skin of the corn kernels, and then pound the corn kernels into a mixture of flour and small grains.Then usewheat flourand cold water, pour it into boiling water, and add a liquid called " " by the people of Yangshan, and cook for about two hours on low heat.

Taste and texture:

Yangshan wheat porridge is delicate, smooth, fragrant, and delicious.It can be eaten with sugar (or salt), or eaten plain with dishes.

ShrimpIntroduction

Shrimp is a traditional Cantonese dish, belonging to the Cantonese cuisine.

Production process:

Put

porkwash, cut into minced meat, and make a paste;Use a knife to cut the large shrimp into two circles of hard shell at the tail, and use a cone to extract the shrimp meat from the shrimp;Wash and clean the shrimp shell;Wash and cut the shrimp meat into shrimp paste;Put the shrimp and meat paste into a bowl, addsalt, sugar, cornstarch,MSG, five-spice powder, and other seasonings, and mix well;Then, pack the shrimp paste into the shrimp shell;Place the pot on the fire, add vegetable oil and heat until 60% hot, and add scallions and ginger to sauté the fragrance;Put the shrimp in and stir-fry, add yellow wine, and addchicken brothto appropriate amount, and then simmer over low heat for about an hour.Add salt, MSG, and drizzle with sesame oil.Production methodMaterialsEditingMain ingredients:

500g of shrimp

Auxiliary ingredients:

50g of pork (lean)

Seasonings:

6g of salt, 2g of red sugar, 10g of cornstarch, 2g of MSG, 10g of yellow wine, 1g of five-spice powder

Production:

1. First, wash and cut the pork into minced meat and make a paste;

2. Use a knife to cut the large shrimp into two circles of hard shell at the tail, and use a cone to extract the shrimp meat from the shrimp, and clean the shrimp shell;

3. Wash and cut the shrimp meat into shrimp paste;

4. Put the shrimp and meat paste into a bowl, add salt, sugar, cornstarch, MSG, and five-spice powder, and mix well;

5. Then, pack the shrimp paste into the shrimp shell;

6. Place the pot on the fire, add vegetable oil and heat until 60% hot, and add scallions and ginger to sauté the fragrance;

7. Put the shrimp in and stir-fry, add yellow wine, and add chicken broth to appropriate amount, and then simmer over low heat for about an hour.

8. Add salt, MSG, and drizzle with sesame oil.

Food tips – Health tips:

This product can treat all kinds of osteoporosis.

Food tips – Food incompatibility:

Shrimp: Shrimp meat should not be taken with the medicine (Chinese caterpillar fungus) and (Tomyline);

It should not be taken with

beef,

lamb,

beans, pork, shellfish, noodles, corn,winter melon,honeydew melon,mushrooms, and sugar;Eating snails should not drink ice water, otherwise it will cause diarrhea.Special eating method:IntroductionDongping Waterbag is one of the most famous traditional snacks in Guangdong, Qinzhou.The skin is crisp and tender, the meat is salty and sweet, with the spicy taste of the southern people and the fresh taste of the northern people, integrating the culinary culture of the south and the north.Overseas Chinese who have tasted Dongping Waterbag still remember it fondly.Characteristics:The skin of Dongping Waterbag is crisp and tender, the meat is salty and sweet, with the spicy taste of the southern people and the fresh taste of the northern people.Dongping Waterbag is made of wheat flour and shrimp meat, with scallions, ginger, and white pepper.It is a popular snack in Guangdong and other southern provinces.The skin of Dongping Waterbag is crispy and tender, the meat is salty and sweet, and the aroma is fragrant.

The ingredients of Dongping Waterbag are: wheat flour, shrimp, scallions, ginger, and white pepper.

The production process of Dongping Waterbag is: first, make the wheat flour dough; then, chop the shrimp, scallions, ginger, and white pepper; next, mix the shrimp meat, scallions, ginger, and white pepper; then, shape the dough into small balls; finally, steam the shrimp balls.

The taste of Dongping Waterbag is: salty, sweet, spicy, and tender.A bowl of waterbags should be paired with a delicious side dish, the side dish for waterbags is particularly special, made from top-grade mustard, oil,chili

oil, and a small amount of old soy sauce.

Customers take a waterbag, dip it in the side dish, and eat it slowly, which is fragrant, delicious, and satisfying, making people happy and forgetful, and enjoy it.Methods

The production process of Dongpo waterbags is quite elaborate.

It is necessary to pre-order a large pot, with a diagonal bottom and straight sides, which is larger than a large cooking pot.Place the pot on the stove, and the stove surface should be wide enough for easy operation.First, make the waterbag skin, wash 8 to 10 kg of high-quality glutinous rice (rice

), and grind it into a fine paste.

Then, light a fire under the pot with dry wood, and fry the rice paste in oil twice, pour it into the pot with warm water, and wait for the rice paste to heat up slightly. Use a wooden pestle to knead the rice paste evenly in the pot, continue to heat the pot, and the more the rice paste is kneaded, the thicker and harder it becomes, until the rice paste is sticky to the pestle, then add a littlelardand continue to knead, the rice paste is now semi-cooked;Put all the rice paste on the pestle, and then put it in the pot to cook, and then take it out to flatten with a wooden board, and then roll it into a bowl-shaped sheet, which is the skin for wrapping the filling.The filling is made of finely ground meat, sweet potato, and green onion.First, marinate the finely ground meat with sugar, soy sauce, potato starch, tea oil, and ginger juice;Peel and pound the sweet potato, and chop the green onion into small pieces, and mix the three ingredients evenly. When filling the waterbags, put onewhite pepperin each waterbag.Then, use your hands to wrap the skin with the meat filling. The shape of the waterbag is both like the northdumplingand like the south shrimp, which is a waterbag.Put the waterbags on a small circular sieve, put one sieve in each, and put it into a pot of boiling water to steam for 20 minutes. After taking it out, use a wooden board to flatten it, and then flip it over, and use a thin sheet to stack it, and put it in a bowl, and sprinkle with fried sesame seeds and green onion.The filling ingredients include lean meat, lotus root, and scallions.First, marinate the lean meat with white sugar, soy sauce, cornstarch, tea oil, and ginger juice.Peel, chop, and pound the lotus root into small pieces; chop the scallions into grains; and mix all ingredients evenly. When filling the water pouches, place one grain in each.White pepper|Then, use your hands to wrap the meat filling in the dough, and the water pouch shape resembles the northern dumpling,or the southern shrimp, this is the water pouch.Place the water pouches on a small sieve, filling one sieve completely, and place them in a boiling pot to steam for 20 minutes. Remove and cover the sieve with a round plate, turn it over, and remove the sieve. Fold the dough into small dishes, coat with fragrant oil and sesame oil, sprinkle with fried fragrant sesame seeds, and place two sprigs of fragrant coriander on top, creating a complete combination of taste, smell, and appearance.Individual water chestnuts are placed on a small colander, filling the colander, and then cooked in boiling water for 20 minutes. After removing, the colander is covered with a round plate, flipped over, and emptied. The chestnuts are then stacked in a dish, coated with fragrant oil and sesame oil, sprinkled with toasted white sesame seeds, and garnished with two sprigs of fresh coriander. The dish is complete in terms of taste, aroma, and appearance.