It is one of the famous specialties of Zhongshan City, Guangdong Province. The Shiqi squab is originally an excellent pigeon breed introduced by overseas Chinese from Zhongshan. It is a kind of squab hatched after crossing with the excellent pigeons of Zhongshan Shiqi. pigeon. This type of squab is famous for its large body, tender meat and extra-thick breast meat. It can be cooked in many ways. Tea dishes made with squab include braised squab, crispy squab, braised squab, Songjiang squab, and Jiangnan white flower. Pigeon, pigeon in oil, white-cut pigeon, king pigeon in soy sauce, etc.
Shiqi is rich in squab, which is well-known in the provincial, Hong Kong and Macao markets for its large size, thick breast meat, full muscles, tender meat and delicious taste. The squab cooked in many restaurants in Shiqi is also very popular among diners
The most famous one is the braised squab from Fuhua Palace of CTS Group, which is golden in color, crispy in skin and smooth in texture. It is soft and delicious, leaving a fragrant aroma on the teeth and cheeks after eating, and is most praised by gourmets. The pigeon stewed with Huaiqi berries not only has a delicious soup, but also the pigeon meat is extremely tender and smooth. Many restaurants also use their own unique methods to make squab in various ways, such as braised pigeon, raw fried pigeon, brine pigeon, etc., all with different flavors and popular with diners. Squab is a famous dish in Zhongshan. In addition to its perfect color, aroma and taste, squab can also be used as a medicinal diet. Because squab meat is mild in nature and enters the kidneys and lungs, it has the effect of curing long-term deficiencies caused by lung and kidney damage. It can treat malignant skin sores, so this dish has been popular for a long time.
Shiqi squab: famous for its crispness, freshness and tenderness. It is made by pickling squab that has grown for 21-28 days and then baking it in the oven. The pigeon skin is crispy and the meat is tender, with a dip of soup in the middle. The soup is fresh and pure, but not oily. It feels refreshing and delicious. Pigeon has a relatively mild taste, and can be eaten by people with hot or cold constitutions. Pigeons nourish the liver and kidneys and replenish essence and qi. It is better for growing boys. This Shiqi squab was torn into pieces and eaten by hand. After taking a bite of the skin, suck up the soup inside, and then slowly taste the meat. The skin is crispy, the soup is fresh, and the meat is tender.
It uses high-quality sticky rice as the main raw material, and selects local high-quality mineral water, mixes it into a slurry of moderate consistency, and steams it into a slender and very tough round strip-shaped fresh powder. The finished product Served with soup and meat, the vermicelli tastes smooth, refreshing and elastic, very delicious.
Misato Seto powder has a history of more than 200 years, and its ingredients are not simple. It is made from high-quality sticky rice and local high-quality mineral water, mixed into a slurry of moderate consistency, and steamed into slender and very tough round strips of fresh powder. The powder is tough, smooth and refreshing, similar to Guilin rice noodles. . The essence of delicious food is not only the taste itself, but also the soup made from pork bones as the main raw material and other miscellaneous bones.
The taste of Misato Seto powder is not something you can taste at once, but you have to chew it slowly, bite by bite, to taste its soft yet tough texture. Misato rice noodles will have a unique taste depending on the ingredients. If the ingredients include barbecued pork, green vegetables, green onions, etc., the taste will be a little crisp and dry; if the ingredients include chicken, ginger, etc., the taste of rice noodles will be spicy and garlicky.
Zhongshan pink fruit is one of the traditional famous snacks in Zhongshan with a long history, among which Jin Zha is the representative. In addition, there are corner cakes, leaf cakes, red date cakes, etc. Fenguo is made of noodles, corn starch, water, lard, refined salt, mixed well and rubbed into the skin. It is filled with barbecued pork, lean meat, mushrooms, bamboo shoots, fresh shrimps, light soy sauce, white sugar, flavored powder, oyster sauce and other condiments. Carefully packaged. It is characterized by fresh aroma, fresh meat, crispy skin, and delicious taste. The packaging of pink fruit should be full but not solid, shaped like an olive stone, making a sound when shaken, and the filling should be fine. Due to its exquisite production and unique flavor, it is deeply loved by gourmets. Jin Zha is made from pork cheek meat (the meat is not greasy) with seasonings such as southern milk, Sichuan peppercorns, and star anise. You need to pay attention to how to eat Jin Zha: start from the tip, when you get to the meat filling, take a sip of the oily fragrance first, and then bite the meat. Otherwise, if you bite into it rashly, the oily foam will splash everywhere. In Macau, which is close to Zhongshan, Jin Zha is called chisel, and its stuffing is filled with shrimp, meat and vegetables. "Jin Zha" is the food with the most local characteristics in Zhongshan.
Shenwan pineapple, also called pineapple, is native to Brazil in tropical America. It was brought to Macau by Portuguese missionaries in the mid-16th century, and then introduced to various parts of Guangdong. It was later planted in Guangxi, Fujian, Taiwan and other provinces. , after a long period of selective breeding, many varieties have been produced. Pineapple has been cultivated in my country for more than 400 years.
The pineapples that are abundant in Shenwan Town, Zhongshan City are called "Shenwan Pineapples". Shenwan is backed by mountains and faces the sea. It has abundant rainfall and fertile land, which is especially suitable for the growth of pineapples. After long-term selection and breeding, Shenwan pineapples now generally weigh about one pound each, are golden in color, have thin skin and thick flesh. What’s even more rare is that the flesh is fine, crispy and without residue, sweet and fragrant without sourness, and has a long-lasting fragrance on the teeth and cheeks. Not scattered.
Usually there are four ways to eat Shenwan pineapples: one is to peel and eat them fresh, which avoids the trouble of dipping pineapples in salt water from other places, and tastes full of aroma; the other is to squeeze the juice and drink it fresh, It relieves summer heat and quenches thirst, and has a rich aroma; third, it is cooked into pineapple chicken and becomes a famous banquet dish; fourth, it is canned and becomes a good tourist attraction.
Zhongshan’s famous Shenwan pineapple originally had two varieties. One is a large fruit and feels numb after eating. It is called the old variety and no longer exists; the other is a new variety, also known as The "Jinshan variety" is the now famous Shenwan pineapple, with yellow fruit, shallow eyes and an edible core.
Shenwan pineapple is not only famous domestically, but also enjoys a good reputation abroad. It carries the deep affection of the people of Zhongshan and travels far across the ocean and is famous all over the world. This is Zhongshan’s famous specialty—Shenwan pineapple.