In the heart of the continent, the big porridge, roasted pig, roasted chicken, and river delicacies that come from and are made by the folk are not so exquisite. They may seem ordinary in the deep streets and narrow alleys or on the streets beside the buildings, but they are It has created a world of local delicacies.

"The freshest fish and shrimps in the heart of the continent" are the freshest fish and shrimps near the Beijiang River.

Fresh fish from the river in the heart of Zhouzhou: Those who are close to the Beijiang River get fresh fish

Everyone who comes to the center of Zhoujiang likes to have a feast of fresh fish from the river in the heart of Zhouzhou, such as bone fish tofu soup and boiled gorge river. Shrimps, flavored fried shells... Beijiang's specialty fish, such as anchovies, whitebait, eels, red-eyed trout, etc., are all extremely delicious.

The Beijiang River, which is formed by mountain streams, has pure water quality. There are many mountain gorges and river bays connected to the river, which are places where fish and shrimps hide. The fish and shrimp here grow naturally, the water is clear, the fish is fresh, and the meat is firm. The heart of the island on the banks of the Beijiang River is uniquely endowed with rich varieties of river fresh food. Didn’t you see that there are places to eat river delicacies everywhere in the streets and alleys? Every fisherman has the skill of cooking river fresh food, with various techniques.

The first person to engage in river food business in Zhouxin was a local named Liang Jingrong. This native son of a fisherman's family has been inseparable from the river, river fish, and fishing boats since he was a child. In June 1995, he became the boss - "Yarong River Fresh" opened for business, and it has been more than ten years since then. The prices of the fish and shrimps at "Yarong River Fresh" vary, but most of them come from Beijiang, and each one has fresh ingredients.

Of course, at present, Hexian restaurants are blooming all over the heart of the continent, and the market competition is becoming increasingly fierce. "Yarong Hexian" is still popular. However, Liang Jinrong still has enough confidence in the business prospects of "Yarong Hexian"

"Zhou Xin Big Porridge" is a delicacy for the common people. The predecessor of Zhou Xin Big Porridge: Bring your own pig offal, the store provides porridge

Speaking of Zhou Xin, people always think of big porridge first. Zhou Xin Big Porridge uses pig offal as the main raw material. It contains nine kinds of ingredients including pork loin and pig heart. It is large and full of ingredients. It is the first choice of many Qingyuan people for breakfast and late-night snacks.

Every morning, if you go to Chau Hsin Market and take a stroll, you can see the breakfast shops on the roadside crowded with people. Pots and pots of steaming Zhou Xin porridge with lots of sweet meat were brought out from the kitchen. People sit around the table, eating porridge and drinking tea while chatting, which is very comfortable. Some people also say that after eating such a big bowl of porridge, you can save lunch.

Li Ruhe, 58, has been making Zhouxin porridge for 17 or 18 years. If you don’t tell me, you don’t know, but it turns out that he was the first to cook the Zhouxin porridge. Zhouxin people like to eat pig offal, and they eat it with porridge anyway, so they simply cook the pig offal in warm porridge, which is really refreshing and fresh in the mouth. His "Heji Zhouxin Big Porridge City" was opened in Zhouxin Old Market. Boss Li gets up at 3 a.m. to make porridge, and at 6 a.m. diners come to help him until 11 noon. A bowl of porridge with plenty of spices that can be called "luxury" costs only three to five yuan. Boss Li can sell 500 bowls of porridge in one morning, and his business is booming. The big sign "He Ji" is well known in the heart of the continent. To make Zhouxin porridge, Boss Li has to raise at least 70 pigs a year.

In fact, the way to eat Zhou Xin Da Porridge was this way: bring your own pig offal, the store will provide the porridge and water, and leave everything to them. Initially, the store only charged a processing fee of 50 cents per person. It is said that there are still two or three porridge restaurants in Zhouxin that still retain this way of eating, but the charges are not that low - the starting price is about two yuan.

Boss Li’s business has been booming for ten years. Why doesn’t he want the next generation to inherit his father’s business? However, due to the low technical content of the Baozhou Xin Rice Porridge, it is easy for others to "steal" it. As more and more rice porridge stalls appear, the money is not as easy to make as before. In addition, Boss Li is getting older and his energy is not as strong as when he was young. In 2008, he finally decided to "wash his hands in a golden basin".

Precisely because the threshold for making large porridge is very low, large porridges in Zhouxin can now be seen on the streets, and the porridge products are also uneven. But that large bowl of "luxury" pig porridge has always affected people's "food cravings."

"Zhou Xin Roast Pig" comes from every early morning. Zhou Xin Roast Pork: Fragrant and crispy without the use of spices. Zhou Xin Roast Pork, which has a history of hundreds of years, is famous far and wide. It does not use five spice powder, star anise and other spices, maintaining the original crispy taste. Tourists from the Pearl River Delta "package" several kilograms of food after eating it and take it back home.

Why is Zhouxin roasted pig so delicious? "The recipe is different." The man in the roasted pig business replied.

To roast pig in Zhou Xin, the first step is to remove the pig's waste, and then "remove the dregs" - remove the meat from the pig that is not suitable for roasting. At the same time, the thickness of the pork body is very particular, because if it is too thick, it will not be cooked well, and if it is too thin, it will be easily burnt. After the big bones are removed, salt is sprinkled on it. Salt is the only "seasoning" of Suxin roasted pig. The next step is to heat the stove with firewood. Be sure to use firewood, because the pork cooked in an electric stove is not that fragrant! After marinating the pork with salt for ten minutes, apply a layer of honey water on the skin - the role of honey water is to make the pork skin crispier, but the amount must be controlled appropriately, as too much pork skin will turn black. When the firewood in the stove turns into charcoal, the pig can be officially put in and burned. But you don’t just put it in and wait for the pig to be cooked, because in order to make every part of the roasted pig fully cooked, you have to constantly take the pig out of the oven, adjust the position and then put it back into the oven, and at the same time, you have to put stickers on the cooked parts. Wet paper to avoid burning. Repeat this back and forth ten times until a roasted pig is finally cooked, with crispy skin, tender meat, and full of aroma.

In Chau Hsin Market, the family of He Xijiu and Abo, who have five generations under one roof, are known far and wide as the "roasted pig family". At present, there are dozens of people in charge of the whole family dry-roasted pig business. They usually cook three or two pigs a day on weekdays, and increase the amount during holidays and weekends. They are busiest during the Qingming Festival, when they have to cook hundreds of pigs. Uncle He said that he usually starts cooking roast pig at one or two in the morning, and it is basically finished around seven o'clock in the morning. The step of roasting the pig alone takes more than three minutes, and the total time is five or six minutes.

"He Kee Roasted Pork", this old brand that is well-known among women and children in China, has been popular for a long time. But as the variety of "He Ji" increases, the most original "He Ji" has now changed its name and is called "Jin Aunt" Roast Pork.

"Zhou Xin Roast Chicken" needs to be taken out of the oven and put in again and again.

Zhouxin Roast Chicken: Qingyuan’s "Kentucky"

In Zhouxin, roasted chicken is as famous as roasted pig. "Zhouxin Roast Chicken" has a history of just over 20 years, but it has become a mouth-watering gourmet business card in Zhouxin. It is known as the "KFC" of Qingyuan. "KFC" in the heart of the continent is not a fast food, but a delicacy that can be chewed carefully.

Zhou Xin Roast Chicken is golden in color, crispy in texture, fat but not greasy. Just a brief description is enough to whet your appetite. Naturally, it takes a lot of effort to make it. First of all, the chicken must be beautiful to ensure the delicious meat quality. This is one of the keys to the delicious Zhou Xin roast chicken. The chicken is marinated in salt water for more than two hours before being roasted, and then roasted using the heat from the charcoal. Another key is to control the heat to ensure that the chicken is crispy on the outside, tender on the inside, smooth but not greasy, and moderately soft, with a little elasticity. From the initial killing of chickens to the final finished product that can be put on the market, it takes more than four hours in total, and the "burning" process alone takes more than half an hour. It is the most delicious if eaten within 15 minutes after cooking. Similar to roasted pig, roasted chicken also needs to be brought back and forth from the oven and adjusted in position during the roasting process until the color of the chicken skin is uniform; during this process, it is also necessary to paste paper on the roasted parts to "differentiate" it. In fact, Zhou Xin's food is not that special. Its quality is more due to Zhou Xin people's meticulous attention to every step and detail.

When it comes to roast chicken, "Rugen" must be mentioned. In the 1980s, Liu Rugen from Zhouxin inherited his father's business and ran the traditional business of Zhouxin people - roasted pig. Later, perhaps on a whim, he wanted to change the way to eat chicken, so he put the chicken in the pig roasting oven - and found that the "roasted chicken" with crispy skin and tender meat tasted really good after it came out of the oven! But at that time, Master Liu only makes this kind of roast chicken for his relatives and friends. It was not until the early 1990s that "Rugen" roast chicken became a commodity on the market. Today, this authentic continental delicacy has become famous far and wide. Master Liu’s family makes seventy or eighty roast chickens every day, and when the market is booming, they make hundreds of them, and delivery is included. The aroma of Chau Sum roast chicken can often be smelled in restaurants, restaurants and even "elegant halls" such as government banquets inside and outside Chau Sum Market.