Shenzhen, also known as Pengcheng, is a municipal city in Guangdong Province, and a key regional center city (South China). It is located in the south of Guangdong Province, on the east bank of the Pearl River, and is separated from Hong Kong by a narrow strait. It faces the South China Sea and the Pearl River Estuary.It is bordered by the Pearl River Estuary and the Li River.The river Shenzhen flows south, connecting to Hong Kong.It is adjacent to Dongguan and Huizhou to the north.It is the first economic special zone established since China's reform and opening-up, and a window for China's reform and opening-up.

Main CharacteristicsSnacksBeer availableBeefBraised beefLambRice with pork and garlicDeer meat...StewedDuck...Guineafowl...CoconutStewedChicken soup...Sea bass...

CoconutChicken stewSoup

Introduction

Besides excellent craftsmanship, the use of old coconuts is also important because the flavor of old coconuts is particularly rich and fragrant.The resulting soup is quite special.The main customers of this dish are mostly women, because this dish has good beauty effects.Besides beauty, coconut stewed chicken is also nutritious and delicious.This soup is best eaten on hot, humid days.It is not only a good product for cooling and relieving heat, but also a nourishing soup for the internal organs, moisturizing and beautifying the skin, and nourishing and prolonging life.

Method

First, wash and cut the chicken into pieces, remove internal organs and fat, add oil and stir-fry until fragrant.GingerThen add the chicken pieces and stir-fry for a moment, then remove and set aside.Use 2 coconuts, cut open the top, and use the other 2 coconuts to extract coconut water and coconut meat, chop the coconut meat into pieces, and mix with the chicken,longansand meat, put into the coconut shell, add coconut water until full, cover the coconut shell, put it in the pot, and simmer over low heat for 2-3 hours, season and serve.

Pork and garlic with flowers

Introduction

The flavor of pork and garlic with flowers is fresh and fragrant, and very tender and slightly spicy. The color of the dish is also beautiful.It enhances the taste.Pork and garlic with flowers has been awarded the first Shenzhen Famous Dish award.It is a good choice for choosing local specialties in Shenzhen.

Features: fresh, tender, slightly spicy, and beautiful.

Method

Main ingredients: tender pork and flowers

Auxiliary ingredients: wild mushrooms,Bamboo shootsand driedchilileaves, garlic, and seasonings.

Method:

1. Clean the pork, remove internal organs and fat, slice, marinate with seasonings, and blanch the mushrooms and bamboo shoots.2. Add oil to the pot, stir-fry the chili and garlic until fragrant, add the main ingredients and auxiliary ingredients and stir-fry until cooked, add seasonings and cook.Enjoy

Sausage

IntroductionShenzhen Sausage has won the only national quality gold award in the industry. "Shenzhen Sausage" has won the China Consumer Top 10 Famous Brands in the meat product industry, Guangdong Famous Brands and Cultural Heritage, Shenzhen's most loved meat product brand, and the most representative Shenzhen brand, Shenzhen's top 10 favorite consumer brands, and the first Shenzhen old brand, etc.

The company's products are of good quality and delicious, and are sold both domestically and internationally to Southeast Asian countries and Hong Kong.

Features:When it comes to dried meat, people have a special fondness for "Shenzhen Sausage".

Shenzhen Sausage is famous for its delicious taste, nutrition, and safety, and is loved by many consumers in Pengcheng.

Shenzhen Sausageand pork, have absorbed the essence of traditional techniques, and adopted mechanical production and China's first computer monitoring,steamingand dehydration, and automation packaging technology, which ensures that the products are free from any contamination.In addition, the use of high-quality meat, and careful recipe, makes Shenzhen Sausage has a fresh and fragrant color, uniform and dry, clear, fragrant and delicious, and moderately salty and sweet flavor characteristics.Product categories:There are special sausages, first-class sausages, fresh pork sausages, lean pork sausages, grain sausages,dried

sausages, Pengcheng sausages, and mass sausages.

Among these products, especially the gift sets are very popular: four-treasure sausages, king sausages, lucky three treasures, Sichuan and Hunan sausages.Product honors:"Shenzhen Sausage" won the only national gold award for dried meat in 1990, and has been awarded for 10 consecutive years.Sausage, Western-style

ham, sausage, fish sausage, and three-layer ham have all been awarded as national famous food.

The company pays close attention to quality management, and is one of the first enterprises to obtain ISO9002 international quality system certification.Beer and beefIntroductionFeatures:

Beef is tender and soft, and has a strong beer flavor.

Method

Ingredients

500g of beef

15g of flour

5g of salt

2 bottles of beer2g of white pepper300g of lentilsand yellowSalted duck50g, 2 bottles of beerWhite pepper2g, tenderLentils300gButter50g,Sugar1g, bay leaf 1 piece, vegetable oil 70g.

Method

1. Cut beef leg into pieces, wash and drain, and then boil with 2g of salt,pepperMix well, then add fine flour and mix.Green beans remove both ends.

2. Heat the pot to high, add vegetable oil and heat. Add beef pieces and stir-fry until cooked through. Remove the oil, add beer, 2g of salt, and bring to a boil. Simmer over low heat for about 1 hour until the meat is tender.

3. On the frying pan, heat the butter. Add green beans, 1g of salt, and stir-fry until cooked. Add sugar and stir-fry. Pour into the beef pot and cook for a while. Cook, serve, and enjoy.

Braised Lamb

Introduction

Braised lamb originated in Xinxiang, Henan. The main ingredients are lamb, and the main cooking method is braising.The finished product is tender, flavorful, rich in soup, and affordable, making it very popular among diners.Braised lamb is a fine dish, and its nutritional value and health benefits are self-evident.According to "Compendium of Materia Medica", "Lamb, with a warm nature and sweet taste, nourishes Qi and Yin, warms the body and nourishes the spleen, opens the appetite and promotes health.It can eliminate evil, dispel cold and heat, and strengthen the body.It nourishes Yang, and issuitable fornourishing the body.It is effective in treating cold and heat, unevenness of the body, weakness of the limbs, and postpartum weakness.

Method

IngredientsPrepare: lamb,dates,whiteradish,potato,goji berries, salt, ginger, garlic,star anise,cinnamon, dried chili, rice wine,soy sauce,chili sauce,white pepper, green onion, bay leaf, vegetable oilInstructions: 1, lambleg meatWash and cut into small pieces.White radish,

potatoes, peeled and cut into cubes. 2, boil a pot of boiling water. After the water boils, add the lamb pieces and cook for 2 minutes. Then remove and rinse with hot water. Drain the moisture. 3, heat the oil in the pot, add green onions, ginger slices, and minced garlic to sauté. Add the cooked lamb pieces, pour in rice wine, and stir-fry for 3 minutes. Add chili sauce and soy sauce, and cook until the lamb is colored. 4, place the cooked lamb intopotAdd star anise, cinnamon, bay leaf, and water. Make sure the water covers the lamb. 5, bring to a boil. Remove the foam, add salt and pepper, and then add the radish, potato cubes,dates,goji berries, and simmer over low heat for about 50 minutes. 6, after eating the lamb, continue to cookgreen vegetablesDucklegsIntroductionDuck legs, prepared with braising liquid, star anise, cinnamon, ginger, licorice, tangerine peel, fennel, small fennel,

black pepper, ginger,

lohan fruit,

rose dew, etc. It is made with the right taste and heat.The aroma and flavor are distinct and unforgettable.Rich and aromatic, with a unique braising aroma.No, one bite is smooth and not greasy, it is a genuine Cantonese dish.MethodMain ingredients: duck legs and duck wings, 500g each.Accessories: whitevinegar, minced garlic,

red chili, sugar, rose dew wine, all to taste.

Braising method: 1, use old chicken, chicken bones,

peachto makerich soup.2, pour the soup into the bucket, add a little soy sauce, old vinegar, sugar, and honey. Add a little fish sauce, and the soup will turn to a palecoffee

color, add salt, and put in the spices (white ginger, eight corners, cinnamon, star anise, tangerine peel, Sichuan pepper, coriander, fennel, grass fruit, licorice, ginger). 3, boil the soup, and add vegetable oil.

Prepare:Choose large duck legs and wings, wash them.After the braising liquid in the bucket boils, first put in duck wings, and then add rose dew wine.2, the duck wings cook over medium heat for 10 minutes, then put in the duck legs and cook for 10 minutes. Then close the lid and cook over low heat for 20 minutes.

White vinegar, minced garlic, red chili, and sugar mixed together as a dipping sauce.CoffeeIntroduction, also known as “farmyard style” food, is a local delicacy in Shenzhen.Local cuisine

Legend has it that a long time ago, there was a scholar in Yunxiao. He failed the exam and returned to his hometown.

But his money was stolen by bandits on the way.

Because scholars are not good at dealing with people, he couldn't ask for help.So he was very hungry.

By chance, he found a mountain chicken that had been injured by a hunter.So he built a small kiln and made a fire.He wrapped the mountain chicken in wet mud and put it in the kiln to roast.

When it was cooked, he peeled off the mud.

The aroma was very tempting.

So he thought that since he couldn't make a career, he could make a business.So he started selling "oven-roasted mountain chicken"..

Historical and Cultural

It is said that long ago, there was a scholar in Yunxiao who went to the capital to take the exam, but he failed and became discouraged.On the way back home.His money was stolen by a robber.As a scholar, he didn't want to beg for help.He was very hungry, and he found a wild bird that had been shot by a hunter.A wild chickenHe built a small oven with stones and made a fire.He roasted the chicken in the oven.The chicken was cooked and the mud was peeled off.A delicious smell.He had a sudden idea: since his career was hopeless, he could start a business.So, after returning home, he started selling "oven-roasted chicken".Oven-roasted chickenThe most important and unique step in the production of oven-roasted chicken is that all the chicken must be soaked in aged brine. The longer the brine is aged, the more fragrant it becomes. The brine is made with a variety of ingredients, and each ingredient has a strict proportion. Different proportions of brine have different flavors.Due to the unique flavor of roasted clay pot chicken, the meat is tender, fragrant, and highly sought after.The roast clay pot chicken, meticulously crafted and improved by the chef, is made with carefully selected ingredients.Currently, the chicken is selected locally, wrapped in, and roasted in the clay pot.Chicken cooked in this way.The chicken is tender and flavorful.The chicken has a golden color and a unique flavor.

Method

1. Kill and bleed the chicken, remove the feathers, and cut into pieces.Arrange the chicken...Along the...To the tail.Remove the internal organs, wash with water to remove blood, and hang to dry.

2. Mix soy sauce,,, and MSG.Apply to the entire chicken.Add minced garlic and ginger to the chicken cavity, then arrange the chicken head, neck, and feet in the chicken cavity.Then wrap with 10*40cm.

3. Build a clay pot oven with small stones (or brick corners). When the stones are heated to a high temperature, remove the unburnt wood, and put the wrapped chicken in the oven (moisten the paper).Then remove the clay pot stones, cover with a pot lid for half an hour, and then remove, peel off the and tin foil, and arrange on a plate.

MangoGlutinous riceRice cake

Introduction

MangoGlutinous rice cakeThis is a special...DessertSnack, simple to make, soft and chewy, combination of mango and coconut, fragrant.CantoneseCakeSnackThe mangoes are shaped and combined with glutinous rice, creating a harmonious combination of mangoes and glutinous rice.The skin is firm and plump, and the taste is delicate and addictive.The inside is fresh, and the juice bursts in the mouth, full of energy.Of course, most of the time, people can't analyze it rationally, and their senses quickly take control, only remembering the fragrant atmosphere.

Method

Main Ingredients:Glutinous riceRice flour80 grams,Rice flour10 grams, cheese powder 10 grams,

Ingredients: Sugar 40 grams, water 50 grams, coconut milk 100 grams, coconut flakes, mango 1-2

Method:

1,Milkand butter, heat until the butter melts.

2. Add flour and mix well.

3. Add cold water and steam for 15 minutes.

4. Peel and cut mango into small pieces.

5. Mix the steamed glutinous rice flour.

6. Take a small piece of cooked glutinous rice flour in a plastic bag, flatten it, and put in mango pieces.

7. Seal and knead.（The glutinous rice flour is very sticky, and it is very easy to knead, please pay attention, do not touch it with your hands）

8. Add coconut flakes, and stir to coat.

9. Pack the glutinous rice cake into a plastic box and refrigerate.

Tips

1. Coconut milk was not easy to buy before, but more and more supermarkets can buy it now.Coconut milk is a thick white liquid with a strong coconut fragrance, which can give glutinous rice cake a very fresh taste.

2. The freshly steamed glutinous rice flour is very sticky, it will become easier to knead and refrigerate after cooling. But even so, you still need to knead some cooked glutinous rice flour to prevent sticking.If you don't use cooked glutinous rice flour, you can also wrap it with plastic wrap.

3. The method of cooked glutinous rice flour: Heat a small fire on a wok, pour the glutinous rice flour into the wok and stir-fry for a while until it becomes slightly yellow, then cool and use.

4. If the mango is relatively large, you can cut large mango pieces, put one mango piece into each glutinous rice cake. It's easier to pack multiple small mango pieces.

Oven-roasted chicken is not only popular with ordinary people, but also with many celebrities, dignitaries, and officials.

Introduction

is known as "the first pigeon in the world," one of the three special foods in Shenzhen. It is a popular food in Shenzhen because of its unique deliciousness.The biggest feature of is that its skin is crispy, its meat is tender, its bones are fragrant, and it is juicy. When you bite into it, first the crispy skin is broken, then a burst of fragrant meat fragrance, with a slight sweetness, and the meat is tender and has a lot of elasticity. When youthe pigeonleave, be careful not to drip the delicious meat juice.

Features:

uses strictly selected 25-day-old pigeons. These pigeons are fed with corn,,, peas, and wheat. They drink pollution-free underground water. These pigeons are tender and rich in nutrients that are easy to absorb. If the pigeons are too big, the meat will be old and the taste will be worse. 25-day-old pigeons have internal organs and feathers removed, and the net weight is 6-7 grams. The meat is very tender and delicious, and even the pigeon bones can be eaten.The most crucial and distinctive step in the production of is that all the pigeons are made with aged broth. The longer the broth is aged, the more fragrant it is. The ingredients of the aged broth are very exquisite, and they are made by simmering 20 different herbs at the same time. Each material has a strict configuration ratio, and the different configurations produce different flavors.To taste the authentic, you can only go to the three places:,, and.The feature of is a 30-year-old aged sauce broth. This is something that other places cannot do. For 30 years, countless pigeons have been cooked in this broth, and the broth has absorbed the essence of the pigeons. This is what true gourmets pursue.is a state-owned enterprise led by the government. The taste of the pigeons is authentic. The advantage and disadvantage of are the same. To eat, you must go to.'s pigeons are relatively late compared to the previous two, and the taste is also authentic. The biggest feature is that there is a resort in the area, where you can enjoy the pigeon while relaxing.is not only popular with ordinary citizens, but also many celebrities, dignitaries, and officials will repeatedly visit to taste.

Chicken, cured meats, brine dishes, seafood rice, etc. are available.IntroductionThe biggest feature of is the fragrant rice with fragrantlotus leaf.The lotus leaf is similar toCongee rice has a thick layer of crispy rice, which is very interesting to dig with a spoon. However, lotus leaf rice is less complicated, and the aroma of lotus leaves permeates the rice.

in terms of fragrance and taste. The fragrant lotus leaf is fragrant and delicious. The fragrance is from the lotus leaf.

The inspiration for making fragrant lotus leaf comes from the traditional Cantonese food

.MethodTo make fragrant lotus leaf, you need to fry and steam.Taking the most popular fragrant lotus leaf as an example, first put the lotus leaf in boiling water, then drain and place in the lotus leaf. Then, cut the chicken into pieces and rub it with the marinade, then add seasonings and stir-fry.Add cookedriceinto the chicken and lotus leaf, then wrap in lotus leaf and steam. The lotus leaf fragrance will be absorbed into the rice. This is a genuine Cantonese dish.The inspiration for creating lotus leaf rice comes from traditional Cantonese food:Sticky riceThe inspiration for creating the fragrance rice comes from traditional Guangdong food.MethodLotus leaf rice is fragrant and delicious to eat, but also complex to make. In general, it is said that the rice should be stir-fried and then steamed.

For the most popular lotus leaf rice, such as mushroom, ear fungus, and chicken, first, soak the lotus leaves in water, then drain and place them. Then, chop the chicken into pieces, pat dry, and marinate in a sauce. Then, stir-fry the chicken, mushrooms, and ear fungus with seasonings. Finally, thicken with cornstarch.

Cook with eggsRicePlace it on the chicken and ear fungus, then wrap it in lotus leaves and steam it in a steamer. The lotus leaf fragrance will slowly infuse the rice, creating this authentic Chinese lotus leaf rice.RicePlace the rice on top of chicken and ears of grass, then wrap it in lotus leaves and steam it in a steamer. The aroma of the lotus leaves slowly permeates the rice, creating authentic Chinese steamed rice.