How delicious is Panyu?

Guangzhou cuisine is everywhere, but Guangzhou people who really know eating will go to Panyu. Located in the center of the Pearl River Delta, Panyu "has tea, tea can be used, water can be used, grass can be used, and there are fields." For eating, the purpose of the Panyu people is "Mo asked the world to change, everything is spoken first." Panyu, how delicious is this fish and rice town that has opened more than 2,000 years of Lingnan civilization?

Pursuing diverse processing

"Gorgeous transformation" of catfish

Panyu's natural environment is unique and located at the junction of salty freshwater, suitable for fish survival. Every late autumn to early spring season is the season of catfish.

The meaty catfish, more fishbone. In the hands of chefs in Panyu, the processing method is very direct: there are many fishbone, then remove it.

Captured from the river or fish pond, and after lying on the cutting board of the chef of Panyu, the catfish will have several "gorgeous transformations".

Most of the ways of handling catfish in Panyu are removed to remove fish bones

The first: Shiqiao White Sale

The city bridge is sold in white, and one of them is named because it is made of catfish glue. This sweet and fragrant fish burning has been popular in Panyu's teahouses since the Qing Dynasty. After peeing the bone of the catfish, the fish meat is made into a glue, the outer skin is made of fish gel, and the color is white. Lax flavors, shrimp, custard, pepper, fish velvet and other fillings can be sublimated in fish glue.

Blade back and forth quickly and lightly scrape the fish to make fish glue

A small piece of sausage or a small bunch of crabs on the top is perfectly in line with the current season.

You start chewing, unlike the greasy selling of pork, the sweetness of the fish began to spread in the mouth, and the rich fish fragrance lingered.

You start to understand why the city bridge is a signboard in many refreshments in Panyu, and it is the taste memory of the "young and small departure boss".

Second road: fried stuffed catfish

Fried catfish, use the method of "brewing" to "reborn". Frying catfish is a dish that tests whether the chef's hand is deep. Carefully scrape the scales and get a complete fish skin, which requires the chef to have a good knife.

After getting fish velvet mix of coriander, sausage, and tan peel, it was cleverly stuffed back, and the ingenious "powder decoration" made this catfish look like nothing happened. After a meal of high temperature, fry the heavy oil, and cut it out of the pan. Various ingredients push the taste of fish to its peak, and the taste really reaches the tenderness of the outer coke.

Taste a bite, and the catfish taste after the bones from the inside to the outside is stunning. A seemingly home -like fried catfish makes people know the flavor of Panyu.

Third: Climbing Jinshan

I think this is Panyu's most interesting catfish eating. Pack to the shape of the raw fish into the shape of a "hill", put the lettuce below, place it in the middle of the iron plate, and the plate is surrounded by a pot of hot water. The diners were picked up from the bottom of the fish with a spoon, and the fish rolled and cooked in hot water. People experience the beauty of cooking ingredients by themselves.

How much to eat, the pot will be released in a few seconds. The fish is rolled in the sauce dish for two laps. With the heat, the flavor of the fresh flavor reaches a new height. "Jinshan climbed, prosperous and developed." This is the "metaphysics theory" given to this dish by people.

The trueness of the pursuit of ingredients

Heweton Jongcun Sanbao Liyunzi

Not all deliciousness is based on inherent cognition, and the first impression of ingredients cannot determine its final taste. In Panyu's secret food rivers and lakes, many of the prestigious ingredients taste unique. Many of them seem to be small or even ugly, but each has the most original taste of food. The insects, the software animals in the river field, grow very much in Panyu with deep soil layers and good water quality.

"Worm Baked Egg"

How many people can forget the taste in the hearts of Panyu people

The bugs baked eggs, in the tender egg custard, from time to time, the surprise of the bug burst from from time to time was made. The protein -rich hormones are steamed after accurate heat, and there will be a flawed taste in the mouth. If the worm is the "entry -level" in Panyu's secret food, then the dragon lice, osmanthus cicada and Lasian rats known as "Zhongcun Three Treasures" are "ashes".

"Dragon Lice", also known as "water", can nourish the kidneys. Many people in Panyu have been coaxed by her mother to eat dragon lice to cure night urine when they were young.

Dragon lice. Not everyone can accept dragon lice, but people who have eaten will continue to remember the practice of Panyu dragon lice. Generally, it is cooked with brine. Peel the wings and break the tail to pull out the internal organs. The meat of the dragon lice looks like a crab paste.

After that, you can taste the delicious taste of the dragon lice.

"Osmanthus Cicada" will impact your inherent impression of the bugs. The osmanthus cicada is called Datian, because it looks like cicada and the glands will be released, and the aroma with osmanthus flowers is named.

Osmanthus cicada has a very strong aroma aroma. The incense of osmanthus cicadas is not smelled, but eaten. The aroma of a strong impact will even stay at the fingertips for two or three days, which is wonderful.

"Hanging field rat" is crispy and smooth, but now its taste may have become a memory in the hearts of Panyu people. Due to the cost of breeding costs, it is difficult for the Sanbao of Zhongcun to eat it again. Even if you go to the famous "Mo Hua" in Zhongcun's famous "Sanbao" store, you have to look at luck.

The roasted field rats are fresh and crispy, and the taste is between the braised pigeons and the braised suckling pig.

"Liyunzi" Panyu people are allowed to mate before the Qingming each year, capture the mother's 蟛蜞 and take their eggs, and make a treasure from the Tianji ingredients.

The Liyunzi of Panyu, orange -red is bright, with clear granules. Every ten pounds can only be made into three or two ritual Yunzi, which is really precious.

Alas, the elegance is called "Liyun". Therefore, there are elegant people in ancient times. A few or two rituals, one or two steamed, one or two fried rice, such as the gorgeous brightness and brightness, such as the exquisite and delicate entrance of the fringe, the ritual Yunzi, the most extreme freshness.

Liyunzi fried rice, bibimbap, delicious fragrance

Pursuing

Pig mixed porridge ginger burying milk

Panyu people's pursuit of freshness is amazing -in order to taste the fresher ingredients, the origin of the ingredients directly connects with the kitchen.

"Pig Miscellaneous" turned the late -night loose field into a climax of the night in Panyu, just like herdsmen lived in the grass. Panyu's pig miscellaneous shop was opened by slaughterhouses. In the 1990s, the slaughterhouse was spread in Panyu. Living pigs were usually slaughtered at 11 o'clock in the middle of the night, and the fresh pig miscellaneous ceded became the sought -after goods in each supper shop in Panyu.

Only when you arrive before midnight can you grab the latest round of pig miscellaneous that day.

Many pork mixed porridge stalls in Panyu Night, the diners look forward to the latest round of fresh pig miscellaneous in the slaughterhouse

The pork heart that is still beating at the hot air, the pork liver and pork belly with damp and humid hand. The fragrant and delicious parts should be made of iron plates with celery and garlic. Pork liver, pork loin, pig heart and other pigs can be rolled into a pot of porridge porridge ... cut the internal organs lightly, and use white porridge thermal power to make pig miscellaneous. Roll until it is cooked, the sweet porridge water has set out the tender fragrance of meat. At night, only the fresh and warm pig porridge knew the fatigue of Panyu people.

Which parts should be cooked in pork miscellaneous parts and which are made of iron plates.

"Ginger Buried Milk", the famous dessert of Panyu, has its own ingredients. Its sources are Panyu's own farm. Not only the ingredients of the dinner are fresh, but the people of Panyu should pay attention to fresh desserts.

Many dessert shops in Panyu are produced and sold, such as "Shawan Cow Queen", breeding more than 200 cows in their own farms to ensure that the daily ginger buried milk is fresh.

Panyu ginger buried milk is not sweet, milk -like solidification, tender water milk with some spicy ginger with some ginger

Don't forget to leave a position in your stomach for Panyu desserts.

Panyu, one of the sources of Cantonese cuisine, has too many foods that can resist the complicated process of handling ingredients, pursue the true and fresh of food, and cook the flavor of the water village in Tianji food. This is the uniqueness of Panyu cuisine. Essence The rich product is the basis of Panyu cuisine. It is tireless to find the most delicious ingredients. From time to time, this is the philosophy of Panyu people. If you are tired of the dishes in the central city of Guangzhou, you may wish to find the taste that has not been on the tip of the tongue, I believe you will not be disappointed.

Source: i Guangzhou

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