, formerly known as "Guangzhou Bay", also known as "Port City", is a prefecture-level city in Guangdong Province.Located on the southernmost tip of the Leizhou Peninsula in mainland China, it is situated at the convergence of the three provinces of Guangdong, Guangxi, and Hainan, facing the South China Sea to the east, with Hainan Province across the Qiongzhou Strait to the south, and facing the North Bay to the west.

The abundant seafood in Zhaojin is famous for its freshness, superior quality, and low price. There is a large supply of seafood dishes in all local markets, and seafood dishes are available in hotels, restaurants, and street food stores, making Zhaojin a perfect place to enjoy seafood and purchase seafood. In recent years, there has been a saying of "Come to Zhaojin to eat seafood".Common delicacies in Zhaojin include shrimp, lobster, and crabs.Seafoodsuch as sea cucumbersand fish.Clay pots

anddogsintroduction

Clay pots and dogs are local delicacies in Guangdong, Zhaojin. Dog meat is marinated with spices and seasonings, then simmered in a clay pot with Guangdong old Chenpi and ginger, resulting in a fragrant aroma that is incredibly tempting.

Nutritional value:Dog meat contains a high-quality and abundant protein, as well as vitamins A, E, B2, amino acids, and trace elements such as iron, zinc, and calcium.High-quality dog meat can enhance the body's immune function, cell vitality, and organ function.

Eating dog meat can strengthen the body, improve digestive function, promote blood circulation, and improve sexual function.

The small amount of rare elements in dog meat can have certain benefits in treating ischemic diseases of the heart and brain and adjusting hypertension.Dog meat can also assist in treating elderly people's weakness.Historical and CulturalLi Zhi's "Compendium of Materia Medica" records: "Dog meat is salty, sour, warm, and non-toxic. It can nourish the five internal organs, heal injuries, and strengthen the body. It is suitable for nourishing the kidneys, strengthening the stomach, promoting yang, warming the waist and knees, and enhancing vitality."It can nourish the five organs and seven injuries, promote yang, replenish blood, strengthen the intestines and stomach, and fill the essence.Tang's "Dietary Materia Medica" says, "Dog meat nourishes the five organs and seven injuries, promotes yang, replenishes blood, strengthens the intestines and stomach, and fills the essence."Song's "Great Compilation of Materia Medica" also mentions that dog meat "nourishes the stomach, strengthens yang, warms the waist and knees, and enhances vitality.""Compendium of Materia Medica" also writes, "(Dog meat) is sour, salty, and warm, non-toxic, suitable for nourishing the kidneys, healing injuries and fatigue, for those who are seriously ill and weak, it can strengthen the body and enhance vitality.""The Record of the Physicians" also points out, "Dog meat, …, warms the spleen and stomach, and also nourishes the waist and kidneys."

It nourishes the cold, promotes yang.

PreparationDog meat, with its delicious taste, rich nutrition, and various health benefits, has become a favorite dish in Guangzhou.The preparation of dog meat stew is as follows:

1. First, clean and de-fat the dog, then boil it in green grass to remove the fur, then open the belly, cut it into pieces, and filter out the water.2. At the same time, wash and cut the heart, liver, lungs, and belly into pieces, and then blanch them in hot water to remove blood, and then filter them.”

3. Marinate the intestines with for about 2 hours.”

4. Rinse the marinated intestines with clean water to remove the taste, and then cut into segments.5. Combine the segments with the dog meat, and then put them in a clay pot and dry-fry over high heat until the water is evaporated, then remove the pot.”

6. Serve the cooked dog meat in a clay pot with sauces such as sesame paste, chili sauce, fermented bean curd, sugar, oil,

MSG

and ginger

and green vegetables

etc. Let the customers cook it themselves, while eating.

This way of eating makes the aroma more intense, especially in the cold winter, which makes it even more delicious and warming.

Wu Chu Moon Cake

IntroductionWu ChuMooncakeis a geographical indication product.It is produced in Wu Chu City, Zhaojin, Guangdong Province.

"Wu Chu Moon Cake" is a "Ten Famous Products of Wu Chu".

In September 2010, Wu Chu was awarded the title of "Moon Cake Town of China".Sensory characteristics:

Compact, with a rich, oily, and golden-brown color, with thin and uniform thickness, soft and fragrant, with rich fillings, fragrant and delicious, and a lingering aftertaste.

Quality characteristics:Wu Chu Moon Cake has a long history and deep cultural background.Wu Chu Moon Cake, as a gourmet, is known throughout the country and is widely loved.Especially the large mooncakes, with a weight of up to 4 or 6 jin, are particularly popular.Over the years, through in-depth research, exploration, and innovation, the Wu Chu Moon Cake culture has developed significantly and achieved remarkable results.Wu Chu Moon Cake is a Cantonese mooncake. Traditional types include:

ingredients such as white bean (white beans, longan seeds, lotus seeds,

peanuts,

walnuts, almonds,

apricotseeds)and sesameseeds,candied fruits and nuts,andrice

cakesandgingerand green vegetablesand so on, which are made by customers themselves, and enjoyed while eating.This way of eating enhances the aroma, especially in the cold winter, making it even more delicious and warming.Wu Chu mooncakes:MooncakeIntroductionWu Chu

Mooncake

is a geographical indication product.It is produced in Wu Chu City, Zhaojin, Guangdong Province.

"Wu Chu Moon Cake" is a "Ten Famous Products of Wu Chu".

In September 2010, Wu Chu was awarded the title of "Moon Cake Town of China".Sensory characteristics:

Compact, with a rich, oily, and golden-brown color, with thin and uniform thickness, soft and fragrant, with rich fillings, fragrant and delicious, and a lingering aftertaste.

Quality characteristics:Wu Chu Moon Cake has a long history and deep cultural background.Wu Chu Moon Cake, as a gourmet, is known throughout the country and is widely loved.

Especially the large mooncakes, with a weight of up to 4 or 6 jin, are particularly popular.

Over the years, through in-depth research, exploration, and innovation, the Wu Chu Moon Cake culture has developed significantly and achieved remarkable results.

Wu Chu Moon Cake is a Cantonese mooncake. Traditional types include:

ingredients such as white bean (white beans, longan seeds, lotus seeds,

peanuts,

walnuts, almonds,apricotseeds)

and sesameseeds,candied fruits and nuts,andrice

cakesandginger

（4）and green vegetablesand so on, which are made by customers themselves, and enjoyed while eating.

（5）This way of eating enhances the aroma, especially in the cold winter, making it even more delicious and warming.PreparationPreparationClay pot and dog meat stew preparation:

1. First, clean and de-fat the dog, then boil it in green grass to remove the fur, then open the belly, cut it into pieces, and filter out the water.

2. At the same time, wash and cut the heart, liver, lungs, and belly into pieces, and then blanch them in hot water to remove blood, and then filter them.

3. Marinate the intestines with for about 2 hours.

4. Rinse the marinated intestines with clean water to remove the taste, and then cut into segments.5. Combine the segments with the dog meat, and then put them in a clay pot and dry-fry over high heat until the water is evaporated, then remove the pot.6. Serve the cooked dog meat in a clay pot with sauces such as sesame paste, chili sauce, fermented bean curd, sugar, oil,

MSGand gingerand green vegetablesand so on, which are made by customers themselves, and enjoyed while eating.The quality of ingredients such as flour meets the national standards.

Processing technology

1. Process flow: Raw material pre-processing → Ingredient mixing → Hand-kneading dough → Making dough → Weighing and cutting → Forming patties → Brushing egg liquid → Baking → Cooling → Packaging → Finished products.

2. Main process description:

(1) Raw material pre-processing:

① Raw material pre-processing (making dried meat): Use local pigLeg meatCut into slices, marinated with ginger juice, wine, soy sauce, five spices, and sun-dried outdoors during the day, and dried in a dry room at night for three days and four nights (i.e., "three sun drying, four cooling" process).The dried meat is fried with peanut oil and five spices over low heat for 3 hours, then cut into threads for use.

② Raw material pre-processing (making sugar meat): CutPig meatinto granules, marinated with white sugar, soy sauce, wine, five spices, and fermented in a clay jar for 7 to 15 days, then ready for use.

③ Raw material pre-processing (making cake powder): Wash and dry glutinous rice, then grind into cake powder for use.

④ Raw material pre-processing (making sugar): Mix white sugar and pure water in a certain proportion, then cook for 3 to 4 hours to make sugar, and store for 20 days to obtain sugar.

⑤ Raw material pre-processing (making flavoring oil): After removing the leaves, stems and outer skin of scallions, wash and dry them, then deep-fry with peanut oil, remove the oil, and use the liquid for flavoring.

(2) Ingredient mixing: Accurately measure and mix all required ingredients, then stir in the order to form the dough.

(3) Making dough: Mix wheat flour and cake powder in a certain proportion, then add sugar and peanut oil, knead into a soft dough, place at room temperature for 1 hour.

(4) Forming patties: Use the dough to wrap all the measured filling, then press the edges of the formed patties into special molds to form.

(5) Brushing egg liquid: Take fresh duck eggs, remove the shell and egg yolk, then mix thoroughly.Apply evenly to the dough.(6) Baking: Bake using a phased heating method.

(7) Cooling: Cool the dough surface to a range of 35 to 40°C by natural cooling in a clean and hygienic environment.

(7) Steamed bun: In a clean and hygienic environment, the temperature of the bun is lowered to the range of 35 to 40℃ by natural cooling.

Introduction

, Guangdong specialty, local delicacy.

In the past several food festivals in, ""has been awarded "Ten Golden Food Awards""Most PopularFlavorSnacketc. awards, and ""Ten Famous Dishes of Wu Chow"one.Quality features:

is a traditional snack in Wu Chow, because it is specially made with "

", which makes the bottom of the wok flat, the fire is even, and the wok is fragrant and is commonly called """Stinky tofu"Many chefs use "

"to praise the Guangdong Wu Chow's roadside.This is a very unique scenery: one person, one basketThis is a very peculiar landscape: one person and one bamboo basket.one stove, one wok, every day in the market corner,, street stalls, and diners surround the wok to taste, chewing and enjoying."

"

has a long history, and it has been made since the Ming and Qing Dynasties.Although the process seems simple, it is the most complex in similar products.The flour must be made from high-quality white rice, and the soaking time must be determined according to the different seasonal temperatures.The flour slurry must be thin, the fire must be strong,The noodles must be cut evenly.When making noodles, the fire must be strong, and the wok must have sufficient heat.The freshly baked noodles have a strong aroma of scallion, garlic, and oil, which makes people want to eat.ProcedureThe fame of is due to:1. The flour must be made from fragrant and delicious white rice.2. The soaking time must be determined according to the different seasonal temperatures.3. When making noodles, the flour slurry must be thin, and the fire must be strong.

4. The noodles must be cut finely.

5. The most important step in making noodles is to first add oil, then

Oil

sauté the scallions, then add noodles and quickly stir-fry, then add soy sauce, flavor,

Sugarand other ingredients and cook through, then slowly bake the noodles to a yellowish color, and finally sprinkle with scallions or coriander."Skin tofu"Introduction

is a specialty of, Guangdong.

The most common way to cook oysters is to roast them over charcoal, and other methods include steaming and boiling.But roasting over charcoal is the simplest and most popular, and oysters are delicious and affordable, so they are known as "Sea milk"SugarNutritional value:

Oysters are rich in protein, and contain 8 essential amino acids, a small amount of fat, as well as sugar, taurine, glutathione, Vitamin A, Vitamin B1, Vitamin B2, Vitamin D, Vitamin E, and algae, as well as copper, zinc, manganese, barium, phosphorus, calcium, magnesium, aluminum, and iron.

Procedure

Material:Oysters, scallions,Redpepper, chopped scallions, chopped red pepper, salt, oilProcedure:1. Clean and shuck the live oysters, remove the oyster meat and one side of the shell, and rinse with water.

2. Roasting live oysters can be divided into three flavors: garlic, soy sauce, and original.

Garlic flavor: Chop scallions and red pepper, mix with oil, salt, and flavor.

Soy sauce flavor: Chop scallions and red pepper, mix with oil, salt, and flavor.

3. Place the cleaned oyster shell on the charcoal, put a piece of oyster meat on each shell, and roast while adding the sauce.

When the oyster meat is cooked, turn it over and add the sauce again, and then bake it.ChiliIntroduction

, a local specialty of Guangdong.

For several years, it has been sold by "

Pure natural, no pollution, and green food"

tagline, which attracts many tourists from other places to taste.Features:Mix well, with a bit more salt.

The pork skin is smooth and fragrant, the meat is tender and juicy, and it is a delicious dish.Quality features:is a traditional dish in Wu Chow, Guangdong, which belongs to

Cantonese cuisine.The pork skin is smooth and fragrant, the meat is tender and juicy, and it is a delicious dish.

The people of are very particular about raising and making pigs. They usually choose 40-60 kg of locally raised pigs, and feed them with sweet potatoes,

Sweet potato

and other feed, and let them eat green leaves on the hillside, and some even use their mouths to dig into the soil to eat earthworms and snails.Over the past few centuries, it has been sold by..."Pure natural, pollution-free, green food"This has attracted many tourists from outside to taste.

Features:

Yingli braised porkPork skinSmooth and fragrant, tender and juicy, delicate meat, tender and smooth, fragrant and delicious, a delicious dish.

Quality features:

Yingli braised pork is a traditional Han dish from Luzhou, Zhanjiang, Guangdong (formerly Hai Kang County). It belongs to...Cantonese cuisine.The skin is smooth and fragrant, the meat is delicate and tender, and the taste is delicious.People in Yingli attach great importance to the selection and production of braised pork. They generally select 40-60 kg of local, free-range pigs. These pigs eat sweet potatoes,

Cassavaand other feed, and eat green grass leaves on the hillside near the village. Some even use their mouths to dig out earthworms and snails,to supplement the phosphorus, potassium, calcium and other minerals they need.In the pot, there is soup and fish, the fish came out of the soup, and everyone can share it, which is a unique flavor.Fans steamed sand wormsTherefore, this type of pork is firm in texture, with fine fibers, low fat content, rich in nutrition, fragrant and delicious, and the pigs are raised for 6-7 months, with small size, easy to roast, and easy to sell.

Culinary Value:

Medically, pork is considered to be neutral in taste and sweet in flavor, with the properties of promoting digestion and absorption, generating saliva, nourishing the kidneys, detoxifying, and treating fever, heat-dampness, thirst, emaciation, kidney deficiency, weakness, postpartum blood deficiency, dryness, cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing the skin, promoting urination, and stopping thirst.Consuming pork soup can quickly replenish fluids and alleviate symptoms such as dryness, cough, constipation, and difficulty giving birth due to insufficient fluids.

Methods

After selecting, the pigs are put in cages 3-5 days in advance, before slaughtering, they are made to quickly run around the pigpen several times to circulate their blood, then immediately slaughtered and bled. This helps to remove the skin and makes the meat look beautiful when roasted. Then the gutted and cleaned pork is hung up, dried, and the moisture is removed, approximately 1 hour later, the chef will add a mixture of five-spice powder, ginger, scallions, garlic, salt,vinegar,and sugar, along with a certain proportion of cooked white rice wine, which is applied to all parts of the pork, after the mixture has soaked into the pork for 1 hour, use a brush toapplyhoney evenly to the pork skin, and then roast the pork in the oven. Place a pot of mud on top of the oven to seal the opening, and the chef uses his experience to smell the aroma of the pork in the oven and knows how well it is cooked.When the time is up, the pork is taken out of the oven, a perfectly cooked pork with a great aroma and taste is presented to the diners, and everyone drools over it. It is tender, juicy, and the pork skin is crispy and fragrant.Original and authentic flavor.Seafood soup

Introduction

People in Zhanjiang love to eat "Seafood Soup", which is due to their different geographical environment and cultural customs.

Generally, the north is cold and the south is warm, northerners pay attention to eating and drinking, and the taste is strong, while southerners pay attention to eating and drinking, and the taste is light. Seafood is usually eaten with fish soup.Therefore, fish soup is usually the best way to eat seafood.Taste of Seafood Soup:First, drink the soup, with a moderate pace, and the aroma is fragrant, non-greasy, and sweet and salty, which has a deep meaning.After that, eat the seafood, carefully scoop out the fish meat.The seafood is tender but not scattered, fragrant but not greasy, easy to separate from the bones, and easy to eat.”

After separating the bones, use chopsticks to dip the seafood in sauce and eat it, and eat it slowly and carefully. You can taste the true flavor of the seafood.

After eating seafood and soup, you will feel refreshed.Making:To make seafood soup, no oil or salt is used, and it is made and eaten immediately to maintain its freshness and flavor.One or two seafoods are cleaned, gutted, and washed. Then, the pot is filled with water and boiled.After boiling, the seafood is added to the pot, and it is cooked until the fish's eyes turn white, which means it is cooked through.The seafood soup is served on the table, and when the pot is opened, the aroma immediately fills the air. The soup is clear and milky, and the fish skin is translucent.

Cooking seafood:

The seafood is cooked in the soup, with fish and seafood cooked together, which is a unique way to enjoy seafood.The seafood is cooked in the soup, with the fish and seafood cooked together, which is a unique way to enjoy seafood.The seafood is cooked in the soup, with the fish and seafood cooked together, which is a unique way to enjoy seafood.

The seafood is cooked in the soup, with the fish and seafood cooked together, which is a unique way to enjoy seafood.The seafood is cooked in the soup, with the fish and seafood cooked together, which is a unique way to enjoy seafood.The seafood is cooked in the soup, with the fish and seafood cooked together, which is a unique way to enjoy seafood.The seafood is cooked in the soup, with the fish and seafood cooked together, which is a unique way to enjoy seafood.The seafood is cooked in the soup, with the fish and seafood cooked together, which is a unique way to enjoy seafood.The seafood is cooked in the soup, with the fish and seafood cooked together, which is a unique way to enjoy seafood.Introduction

Sand worms are soft-bodied marine creatures that live on the beach. Their scientific name is "sand worm", and they live in the beach.

Seaweed

and mud-rich coastal areas;They come out of the water at high tide and retreat into the mud at low tide, so they are also called "sand worms".Features:They are very similar to earthworms. It is said that they are marine creatures that survive by eating sand.

People in Guangdong like to cook sand worms in dried sand worms, which is said to have health benefits. However, the health benefits have not been confirmed, but the soup is white and creamy like milk, and the taste is very sweet.

Fresh sand worms are available in Zhanjiang, and sand worms cooked with fans are another kind of delicious food.Anyone who likes to eat insects can try it.Method:Ingredients:

250g fresh sand worms, minced garlic, ginger, green onion, fans

Steps:

1. Soak the fans in cold water and cook in a separate pot.

2. Wash the sand worms and marinate them with salt for 5 minutes, then rinse them with water, and place them on the fans.

3. Chop the ginger, garlic, and mix them with oil, a little salt, chicken broth, and MSG.

4. Sprinkle the ginger and garlic on the sand worms.

5. After the water boils, put it in the pot and steam for 8-10 minutes, and sprinkle with chopped green onions.

Advantages:

The sand worms cooked in this way not only have flavor, but the minced ginger and garlic can also eliminate the earthy taste of the sand worms, making them taste authentic.

Pork skin

Dumplings

IntroductionPork skin dumplings are a local Han snack in Zhanjiang, Guangdong. It is a popular snack among people in Zhanjiang, and it is also a must-have item for early tea and snacks in Zhanjiang tea houses and restaurants. Therefore, pork skin dumplings have become an essential food for many people in Zhanjiang.

Features:

The steamed pork skin dumplings are similar to...rice noodlesand are steamed into thin skin with a bamboo basket, then the skin is rolled up into long strips, and because of its shape, it is also called "rolled skin". It is white, thin like paper, and is known for its delicate texture.

Historical and cultural background

The original name of pork skin dumplings isrice noodles, which is a local food in Zhanjiang.

According to legend, when the Qing emperor visited the south, he heard from his minister, Xi Xiaolan, that there were many delicious foods in the south and west of Guangdong, so he was interested and decided to visit.

One day, the Qing emperor came to the Zhanjiang area in the south and west of Guangdong. He saw that the local people were eating white-colored, long-shaped food at the market. The emperor was curious, so he asked the local official, "What is this food?" The local official said, "This is a food made of rice, called rice noodles."The emperor tasted it and praised, "Good, good, good, tender, smooth, delicious, it really is a delicious food in the south and west of Guangdong!"He said, "The shape of this rice noodle is like pork skin."Because the emperor spoke, the name of pork skin dumplings spread throughout Zhanjiang, and this is the origin of the name "pork skin dumplings".Method:Ingredients:Ricesalt, dried tangerine peel powder,

star anise

powder, salted sweet bean paste, red sugar, rice vinegar, garlic, mature peanut oil, fried shrimp, fried peanuts, fried shrimp

and cooked pork, green onion.Method:1. Choose half-year-old rice, soak it in water, then grind it into a paste with a stone mill, and steam it into thin pieces, and finally roll it into pig-shaped pieces, about 1 foot long;2. The seasoning is made with salted sweet bean paste, and red sugar is cut into slices, mixed with a little water, and cooked over low heat for several hours to make the sauce.3. Add locally brewed rice vinegar, garlic, mature peanut oil, fried shrimp, fried peanuts, fried shrimp, and cooked pork, and green onion;4. Cut the pork skin into small pieces and place them in a bowl, and add the above seasoning and ingredients in appropriate amounts, and mix well.

Sweet potato

Congee

Introduction

Sweet potato congee is also called "crab jumping pond" in Cantonese, and it has a soft, chewy, and sweet taste.

Every autumn, sweet potatoes are harvested before the Mid-Autumn Festival, and sweet potato congee is also available.

Features:Sweet potatoes, also known as sweet potatoes, yam,

taro

taro, line taro, white taro, golden taro, red taro, etc.It is a common perennial plant, with a slender, creeping stem and a round root.

The root is without oxygen, and lactic acid is produced, so the skin is white or red, and the flesh is mostly yellow, but some are purple.

Nutritional value:Sweet potatoes contain various nutrients needed by the human body. There are about 635 kilocalories per 500g of sweet potato, with 11.5g of protein, 14.5g of sugar, 1g of fat, 100mg of phosphorus, 90mg of calcium, and 2g of iron. It also contains B vitamins, vitamin C, and essential fatty acids.Method:Ingredients:Sweet potatoes, sesame seeds,rice flour

red sugar, water

Steps:1. Roast the sesame seeds over low heat.2. Wash and peel the sweet potatoes, then puree them.

3. Add a suitable amount of rice flour and a little mature sesame seeds to mix into a thick slurry, and scoop it into boiling red sugar water and cook until it is just cooked, then remove it.

Ingredients:

Sweet potato, sesame,Rice flour,Sugar, water

Instructions:

1. Sauté sesame over low heat until fragrant;

2. Wash, peel, and puree the sweet potato;

3. Add appropriate amount of rice flour and a little cooked sesame to create a thick paste, then scoop into boiling sugar waterand cook until just cooked, then remove and eat.Cook until just cooked, then remove.