Yangjiang City is a county-level city established in February 1988, located in the southwest coastal area of Guangdong Province, adjacent to the Pearl River Delta, and controlling the key passage of the western Pearl River.It borders the cities of Enping and Taishi in Jiangmen City to the east, the cities of Luoding and Xinxing in Fangzhou City to the north, and the city of Gaozhou and the county of Dianbai in Maoming to the west, and the sea to the south.

Features of YangjiangSnacksSuch as Jiangnan Hundred Flowers Chicken, Golden Sand Bag, and Roasted.Eggplantand Fried with CornPancakesand Lychee Snow, Mackerel Fish Rice, and Braised.Bamboo Shootsand White Duck, and Pockmarked Fish Balls.etc.Squid

PancakesIntroduction

Squid cakes are a delicious and popular Han Chinese snack, belonging to

Cantonese CuisineCategory.Made from the internal organs of squid (male testes, female ovaries, and sperm sacs).The ingredients (first extracted from the squid's internal organs) are placed in a container, crushed, mixed, and formed into a gel.Then, after being cooked in a pot, it can be eaten as a pancake.Fishermen in the village have the habit of drying and storing squid cakes as medicine. They have anti-inflammatory and cooling properties.Can be eaten raw or dried;Can be used as seasonings or cooked specifically.Squid cakes are particularly delicious and fragrant when cooked;Dried and aged squid cakes can also be used as medicine for heat dispelling and relieving fever.Squid cakes can be stir-fried with

Vegetables and peppersorChinese cabbageand scallion greensand black fungusBlackIt can also beBraisedwith, or cooked withFlowersand smallPorkand braised together, both are delicious and tender.Can be eaten raw or dried;Can be used as seasonings or cooked specifically.Squid cakes are particularly delicious and fragrant when cooked.Squid cakes can be made into various dishes, suitable for both hot and cold, stir-fried or braised.As a cold dish, simply heat the squid cakes and slice them, then arrange them on a plate;

As a hot stir-fry, cut into pieces and add white cabbage greens,or black fungusand peppers, which have distinct colors and are mutually beneficial;If braised, you can braise it with small pork and flowers, or braised with flowers andTaro, both are delicious and tender.Especially the latter, flowers from Dongtou, with thin and long stems, delicate and tender texture, with a slightly sweet taste, when braised with squid cakes, it is a genuine Dongtou fisherman's dish, perfectly matched.

Mackerel Fish Rice

Introduction

Mackerel fish rice is a famous Han-style dish in Yangjiang, Guangdong, belonging toCantonese CuisineCategory.

Features of the dish:

Heat oil in a pot, addGingerand garlic to sauté.Add the fish meat andporkminced meat, and stir-fry.To prevent sticking, stir-fry quickly, and stir-fry evenly.When the meat turns white, add salt,chicken powder，white sugar，and light soy sauce, and continue to stir-fry.After mixing the seasonings, add the previously cookedriceand stir-fry.Continue to stir-fry, at this time, stir-fry evenly, so that the rice and fish are mixed evenly, which makes the flavor and aroma more intense. To prevent sticking, add a little water in the middle, and then add the cut green onions and stir-fry.It can be finished when stir-fried.Method

Ingredients:

Mackerel fish one catty, rice one pot, pork half a catty.

Ginger, garlic, scallions, to taste

Method:

1. Heat oil in a pot, add ginger and garlic to sauté.

2. Add the fish and pork minced meat, and stir-fry.

3. To prevent sticking, stir-fry quickly and evenly.

4. When the meat turns white, add salt, chicken powder, white sugar, light soy sauce, and continue to stir-fry.

5. After mixing the seasonings, add the previously cooked rice and stir-fry.

6. Continue to stir-fry, at this time, stir-fry evenly, so that the rice and fish are mixed evenly, which makes the flavor and aroma more intense. To prevent sticking, add a little water in the middle, and then add the cut green onions and stir-fry.

7. It can be finished when stir-fried.

Pork Intestine Rolls

Introduction

Pork intestine rolls are a signature snack from Yangjiang, Guangdong, because the shape is cylindrical and resembles pork intestines, hence the name.

Characteristics:

Pork intestine rolls are similar to noodle rolls, but the filling is made from

bean sproutsand stir-friednoodlesetc.The current vendors are smart, and have added different ingredients, such as roast pork,beef brisketandhametc.You can eat it whole or cut it into small pieces, and then dip it in special seasonings (such as chili sauce), which is salty and fragrant, and very delicious.Some also dip it in beef brisket sauce, which makes it more flavorful.Method:Main ingredients:Bean sprouts, stir-fried noodlesIngredients:You can eat it whole or cut it into small pieces, then season it with special seasonings (such as chili sauce). It is savory and fragrant, and very delicious.Sometimes it is also seasoned with beef brisket sauce, which makes it even more flavorful.

How to make it

Main ingredients:

Bean sprouts, stir-fried noodles

Ingredients:

Green onions, white sesame seeds, beef shank broth;

Instructions:

1. Prepare blanched bean sprouts, rice vermicelli, and wide rice vermicelli.

2. Spread out the wide rice vermicelli, and arrange the bean sprouts and rice vermicelli evenly on top of the rice vermicelli.

3. Roll up the rice vermicelli.

4. Sprinkle with green onions and white sesame seeds.

5. Drizzle a suitable amount of beef shank broth over the prepared pork intestines.

You can find this dish in most parts of Yangjiang, but most small restaurants and eateries serve it during the morning and evening markets.

Yangjiang Duck

Introduction

Yangjiang Duck is famous for its crispy skin duck, prepared with white and yellow skin.To prepare Yangjiang Duck, you need to use locally raised ducks, also known as 'shan xian' ducks, and roast them in a pot with a variety of bones. Once the broth has simmered and the bones are tender, add salt and seasonings to the broth, and place the duck in the pot to simmer.The DuckWait until the meat starts to contract.You can reuse the broth multiple times. The cooked duck meat is tender, flavorful, and not greasy. Most people in Yangjiang know this cooking method, but the specific process varies depending on individual preferences.

The Yangjiang Duck's popularity is due to its strict selection of ducks, which must be young and tender, typically aged 70 to 80 days. Ducks raised near the sea are particularly preferred.Another important step is the 'cutting' of the meat, which requires an experienced chef. The meat must be cooked properly, and not overcooked or undercooked. This is a key skill.

The history of cooking Yangjiang Duck dates back several hundred years in Yangjiang. It is still a popular dish today.Most people in Yangjiang prefer to eat Yangjiang Duck at night.Even now, many restaurants continue to serve this dish.YangjiangLocal specialties.

Instructions

Ingredients:

Duck1 duck (about 1 kg), green onions, ginger slices, cooking wine, salt, and sesame oil to taste.Instructions:

First, prepare the duck by cleaning and gutting it.

Place the duck in a large pot and cover it with water. Add ginger slices and cooking wine. Bring to a boil, then skim off any foam.Reduce the heat and simmer for 10-20 minutes, adding salt to taste. When the duck is cooked, remove it from the pot and let it cool. Then, cut the skin into thin strips and serve.This method of cooking the duck results in a tender and juicy meat.The tenderness of the duck depends on how it is cooked and how much water it absorbs.

When cooking the duck, the heat causes the cells to rupture and release their juices, making the meat firmer.After the duck is cooked, placing it in the broth helps to rehydrate the cells, making the meat tender.Rubbing the duck with sesame oil prevents the skin from drying out and helps to retain moisture.This cooking method ensures that the duck meat remains tender and juicy.Duck meatis tender and juicy, and has a texture similar to that of chicken.This dish is delicious and can be eaten with rice.The cooking process involves several steps, including:Choosing the right duckCleaning and gutting the duckPreparing the broth

Simmering the duck in the broth

Serving the duck with rice and vegetables

This dish is a healthy and delicious way to enjoy duck meat.It is also a great way to introduce duck meat to children.

Overall, this dish is a great way to enjoy a healthy and delicious meal.

The fresh and crispy bamboo shoots from Yangxi are a popular dish in all the restaurants in and around the county.Besides using authentic bamboo shoots, the technique of stir-frying bamboo shoots is also very important. You must master the heat and use the right seasonings to make a delicious dish.

Nutritional benefits:

Bamboo shoots are sweet and slightly cold, belonging to the stomach and lung meridians.They have a cooling and refreshing effectand promote blood circulation,as well as help to clear heat, dispel dampness, relieve thirst, clear heat and promote saliva, and help with digestion.They are also effective in relieving loss of appetite, poor appetite, abdominal pain, constipation, dampness, obesity, and nausea caused by alcohol consumption.

Suitable for:

Generally, everyone can eat it.

It is especially suitable for people who are overweight or have chronic constipation.

2. People with stomach ulcers, gastrointestinal bleeding, nephritis, liver cirrhosis, intestinal inflammation, kidney stones, low calcium, osteoporosis, and rickets should not eat too much.

How to make it

Ingredients:

Bamboo shoots, ginger, scallions, 2 teaspoons of cooking wine, soy sauce, sugar, chicken broth, vegetable oil.

How to make it:

1. Cut the most tender part of the bamboo shoot into large, thick pieces. You can use the back of a knife to gently tap the bamboo shoot pieces to make them easier to absorb the flavor and have a better texture.

2. Heat oil in a pan, then add the bamboo shoot pieces and stir-fry until they are slightly softened. Then addsoy sauceand sugar, then add chicken broth and bring to a boil.

3. After boiling, simmer over low heat for 5-6 minutes, then increase the heat to quickly cook the sauce. Sprinkle with ginger and scallions.This dish is very filling when hot, and it is also a great side dish when cold,such as congee.And it can be used to make

steamed buns.

Introduction

Steamed buns are a popular side dish in Yangxi, and people in Yangxi often use them as a main dish at home.

Product features:

Steamed buns are made from soybeans.Commonly found in markets arewaterand oil-fried tofu.Steamed buns are a traditional product of Yangxi, and water tofu and oil-fried tofu are introduced from outside after liberation.Many farmers in Yangxi can make steamed buns, and they are made with real ingredients, fragrant and delicious, and are very popular with the public.

How to make it

The process of making steamed buns is similar to making water tofu. First, grindthe soybeansand filter out the residue, then cook it slowly over low heat, and add a little salt before serving. Then put them into individual wooden containers and let them cool, then drain the water, and put the steamed buns into a long rectangular iron strainer. Place a hot charcoal underneath, and bake until the steamed buns turn yellow. Then flip them over and bake again.When baking, use a strong fire, and the oven should be well ventilated. After baking, rinse the steamed buns in cold water.The process of making steamed buns is quite complex, from selecting soybeans to adding salt, to baking, all require accurate and precise operation, and many steamed bun workshops in Yangxi are traditional and have been passed down for many years.People often call the owner of steamed bun workshops "steamed bun masters."Therefore, making steamed buns requires meticulousness and dedication, and only through hard work can you achieve perfection.

Jiangnan Hundred Flower Chicken

Introduction

Jiangnan Hundred Flower Chicken is known for its white, green, and red colors, tender and soft texture, and fresh and delicious flavor.

Features:

The meat is juicy and flavorful.The dish is presented with petals arranged around the plate, which is visually appealing.

Nutritional benefits:

According to traditional Chinese medicine, all parts of the chicken can be used for medicinal purposes.Chicken meat is beneficial for the five internal organs, replenishes deficiency, strengthens the spleen and stomach, strengthens bones and muscles, promotes blood circulation, regulates menstruation, and stops leucorrhea.Chicken meat is sweet, warm, and nourishing, belonging to the spleen and stomach meridians.It can replenish qi and fill marrow, and promote blood circulation and strengthen bones.It is effective for treating weakness, poor appetite, abdominal pain, constipation, dizziness, palpitations, irregular menstruation, postpartum milk deficiency, diabetes, edema, frequent urination, tinnitus, and other diseases.The recipe

Nutritional value:Chicken meat,

the content of protein and fat is high, and it is easily absorbed and utilized by the human body, which can enhance physical strength and health.Chicken meat also contains phospholipids, which are important for human growth and development, and are one of the main sources of fat and phospholipids in the Chinese diet.According to traditional Chinese medicine, chicken meat has the effects of warming the center, replenishing qi, strengthening the spleen and stomach, promoting blood circulation, and strengthening bones.How to make itThe dishes from Russia, the United States, Japan, Singapore, Korea, Indonesia, Thailand, and Hong Kong have all been well received.

When holding a banquet, the waiter will always bring a bowl of fish ball soup, a plate of fish noodles, and at the end of the banquet, the waiter will also bring a large pot of hot, fragrant, and delicious horse mackerel rice.

Ingredients:

1250g tender chicken,Shrimp350g,Crab meat25g,Eggs30g clear egg whites, freshChrysanthemum flowers15g, starch (Beans), 10g, salt 8g,Sugar2g, sesame oil 3g, Shaoxing wine 5g,Black pepper2g, vegetable oil 30g.

Instructions:

1. Cut the tender chicken into pieces, remove the skin and bones, wash thoroughly;Cut the chicken into pieces along the spine from neck to tail, and separate the wings from the body;Boil the chicken wings and pieces in boiling water for about 10 minutes, then drain and set aside;2. Peel and remove the skin from the chicken, place the whole chicken on a cutting board, and use a knife to poke several small holes in the skin to prevent it from shrinking too much during steaming;

Then place the chicken on a bamboo grate, with the skin facing down, and sprinkle a thin layer of dry starch on the inside of the chicken;3. Wash the shrimp and cut them into shrimp paste;

Mix the shrimp paste and crab meat;Spread the shrimp and crab mixture on the inside of the chicken, ensuring that it covers the chicken skin;Finally, use egg whites to evenly coat the shrimp and crab inside the chicken;4. Place the steamed chicken in a steamer and steam for about 6 minutes until cooked;

Remove the steamed chicken and cut it into 8 pieces each;Place the chicken pieces with the skin facing up along with the chicken head, wings, and tail in a bowl;5. Heat a frying pan over medium heat, add 10g of oil, and add Shaoxing wine, soup, sugar, salt, and white pepper;

Add wet starch to thicken the sauce, and then drizzle the sauce over the chicken;6. Place the dish on the table and serve.Tips

1. When steaming the chicken, be very careful with the heat. If the heat is too high, the meat will become moldy and unpalatable;

If it is cooked for too long, the meat will become coarse.

2. Jiangnan chicken, at the end of summer and autumn, use night-scented jasmine, at the end of autumn and winter, use white chrysanthemum, which is very seasonal.Roast eggplant

Introduction

You can always see fresh eggplants on the side of the road in Yangxi, Guangdong;

The local people use it to roast and eat;

The roasting method is the same as roasting beef and lamb;The difference is that you need to keep adding seasonings on top; the taste is very special and very fragrant;Eating it is also very satisfying; it is no different from meat;And the most delicious one is eggplant;Place the whole eggplant on a rack and roast it until it is soft and mushy;Then cut it into pieces and add other ingredients,

such as chili peppers,

sauce, mala powder, etc.;

It will make you drool immediately!InstructionsIngredients:Eggplant, wood ear mushrooms, ginger,Cucumber,

Fish broth,

Soy sauce, honey, cooking wine,

Seafood powder

Instructions:

（1）Place the fresh eggplant on the charcoal fire and roast it until the skin is dark brown; then remove it and quickly peel off the skin.

（2）Cut the eggplant into pieces and put them in a bowl; then add wood ear mushrooms, ginger, and cucumber.

（3）Add fish broth, soy sauce, honey, cooking wine, and seafood powder to the pot and bring to a boil.62|63|64|65|66|67|68|69|70|71|72|73|74|75|76|77|78|79|80|81|82|83|84|85|86|87|88|89|90|91|92|93|94|95|96|97|98|99|100|101|102|103|104|105|106|107|Instructions:Guests will eagerly grab their chopsticks and finish it in no time.The characteristics of the processFish balls and fish noodles should be made with horse mackerel, gatefish, and nine-rod fish. Other fish are not ideal and will affect the taste.

The process of making fish balls and fish noodles is all done by hand, which includes chopping, crushing, shaking, pounding, steaming, rolling, cutting, and boiling.

The features of the foodHorse mackerel fish balls are known for their excellent shape, delicious flavor, rich nutrition, and ability to retain the original freshness and flavor of the fish.

How to make it

The production of horse mackerel fish balls is very demanding.

The key is to use fresh

horse mackerel, gatefish, and nine-rod fish, use fresh ingredients, and pay attention to every step of the process.The method is:

Take fresh horse mackerel meat, remove the bones and skin, and cut into small pieces. Then put them in a container with a little water and salt. Use your hands to mash and knead the fish meat until it becomes sticky and has bubbles. Then add more water and salt, and continue to mash until the fish meat becomes a paste.

Finally, you can mold the fish paste into fish balls.The fish balls should be slightly larger than a grape.Then you can put them into cold water to set, and then boil them in boiling water.Finally, you can use a little flour to thicken the soup and pour it over the cooked fish balls.How to make itIngredients:2 pieces of tofu0.5 kg of porkSaltSugarCornstarch

Scallions

Soy sauce

Oyster sauce

How to make it:

Cut the pork into small pieces and marinate with salt, sugar, cornstarch, and scallions.

Cut the tofu into 5 pieces.

Put a little cornstarch in the hole of the tofu.Then put the marinated pork into the hole of the tofu.Serve on a plate and steam over boiling water for 15 minutes.Finally, drizzle with a little cornstarch, soy sauce, and oyster sauce, and garnish with scallions.Then place the marinated ground meat into the indentation of the tofu, place on a plate, and steam for 15 minutes.Finally, thicken with cornstarch and oyster sauce, and garnish with chopped green onions if desired.

Instructions

Ingredients:

2 blocks of tofu0.5 (approximately 280g) of lean meatSaltWhite sugarCornstarchGreen onionsSoy sauceOyster sauce

Instructions:

1. Cut the fresh fish into pieces, and marinate with salt, white sugar, cooking wine, and seafood powder.

2. Cut the tofu into 5 pieces.

3. Place the marinated fish and tofu in a bowl, and stir well.

4. Bring a pot of water to a boil, and gently drop in the fish and tofu.