A complete list of specialties in Zhongshan, Guangdong

What specialties are there in Zhongshan, Guangdong? The following is a complete list of specialties in Zhongshan, Guangdong for your reference. Welcome to browse!

01. Xiaolan Chrysanthemum Meat

The Xiaolan area is rich in chrysanthemums. Chrysanthemum meat with chrysanthemum ingredients is the most famous. Chrysanthemum meat is made from pig back fat, cut into thin transparent slices, marinated in sugar, and topped with a layer of half-fresh and half-dried candied chrysanthemum petals.

This kind of chrysanthemum meat looks fat, tastes crisp and not greasy, and is fragrant and delicious. Especially the chrysanthemum petals are fragrant in the throat and fragrant.

02. Yangtze River Crispy Pork Grass Carp

Yangtze River Crispy Pork Grass Carp is one of the main specialties of the Zhongshan Yangtze River Reservoir. It uses mineral water from the reservoir, feeds concentrated feed, and uses a live water intensive breeding method. The appearance of the fish raised is no different from ordinary catfish.

But the meat quality has changed. The protein is 12% higher than that of ordinary grass carp. It also has the characteristics of soft, smooth and crispy meat, especially the fish belly part. The meat of this fish is tough and can be cooked no matter how you cook it. tasty.

03. Misato rice flour

Migora rice flour is made of high-quality sticky rice as the main raw material, and uses local high-quality mineral water, and mixes it into a slurry of moderate consistency. .

Steamed into slender and very tough round strips of fresh noodles, the finished product is paired with soup and meat. The noodles taste smooth, refreshing and elastic, very delicious.

04. March red lychee

March red lychee is the "messenger of spring" in the Zhongshan lychee family. Its shell is bright red in color, its body is plump, its flesh is thick, white and juicy, and its taste is sour but not sour, sweet but not sweet, which wakes up the spleen and stimulates the appetite.

05. Shixia longan

Shixia longan is a longan produced in Zhongshan. In the past, the crispy meat longan from Jiuzhouji in Lanzhen was the most famous. In recent years, a special product of Shikia longan, Zhongshan Crispy Meat Longan, has been created. It is characterized by large fruit, small core, crystal clear and thick flesh, crisp and sweet, and no juice.

06. Hometown Ludou Zong

Hometown Ludou Zong is Zhongshan’s specialty rice dumpling. In ancient times, villagers in the Zhongshan area felt that there were many reed pockets in the countryside and believed that this wild plant of the Liliaceae family could be used to wrap rice dumplings.

The flavor of reed leaf is blended into the rice dumplings, giving it a unique flavor. Over time, the rice dumplings made from this kind of reedou leaves became Zhongshan’s characteristic reedou rice dumplings.

07. Zhongshan Fenguo Jinzha

Zhongshan Fenguo has a long history, among which Jinzha is the representative. It is made of pig cheek meat (the meat is not greasy) with southern milk, Made with Sichuan peppercorns, star anise and other seasonings.

There are tips for eating Jin Zha: start from the tip of the pink fruit, and when it comes to the meat filling, first take a sip of the oily aroma, and then bite the meat. If you bite down, the oil foam will splash everywhere.

08. Maoshengwei Banana

The bananas produced in Zhangjiabian Maoshengwei in Zhongshan Torch Development Zone are top-quality bananas. Mao

Raw bananas have particularly plump bodies, with greenish-yellow skin and small black spots (commonly known as plum blossom spots and ripe bananas). The charred meat is particularly rich and tender, and the taste is delicious and sweet.

09. Almond cakes

Among Zhongshan’s local specialties, Zuixiangyuan almond cakes are the most famous. The almond cake has a rich, crispy and sweet taste. Before the almond cake entered the market, it was originally a folk fried rice (flour) cake. It was later developed by the servants of wealthy families who were in charge of food and beverages. They switched to mung bean flour and added ingredients and upgraded it.

Nowadays, the almond cake making process has been reformed. The almond cake not only maintains the traditional pure and rich fragrance, sweet and melting characteristics in the mouth, but also has a more delicate texture and more exquisite packaging, making it more prestigious. ;