Huizhou, located in the central and southern part of Guangdong Province, is the east gate of the Guangdong-Hong Kong-Macao Greater Bay Area. Huizhou has a long history, and Hakka food has a unique taste. Not only does Dongjiang have all the signature cuisine, but the hardworking Huizhou people are willing to spend time and think, and have developed many creative dishes that take into account cultural heritage and are unique and novel.
When you come to Huizhou, Guangdong, the must-visit night market is near Shuidong Street next to Dongjiang. This is also the most lively Qiaodong Night Market in Huizhou. Although it is less than three meters wide, at night, it is crowded with people.
Food enthusiast Lai Xiaotong introduced that there is a small seafood restaurant with a very popular family in this night market, so you must come and try it.
It is said that the most popular dish here is this salt pepper 歌語 . 歌語 will be more plump in autumn, and the method of salt pepper is also very popular among diners.
Put the shrimp into the oil pan and fry until golden brown and set aside. After stir-frying with chopped green onion, minced garlic, pepper and salt, add the shrimp and ingredients and stir-fry for a few times. It is crispy on the outside and tender on the inside. This prawn with thick shells and very delicious texture is perfect for pairing with salt and pepper.
Also popular among diners is a pepper shrimp. Wash the plump Roche shrimp and remove the shrimp line , add oil, garlic slices and special seasonings to the pot and stir-fry.
This pot is a dog meat pot made of metal titanium. It locks in high temperatures well, allowing the spice flavor to be quickly refined during the stir-frying process and penetrates into the shrimp meat.
When I waited for 70% of the cook, I used another magical artifact - a hair dryer. I used a blower while frying with fire to achieve the effect of double heating.
Fried pepper shrimps do not need to be placed on the plate, they are usually hung directly on the edge of the pot and can be served with a little decoration. The rich aroma makes people saliva!
Pepper snails made in the same way are also very tasty and have a stimulating taste and are deeply loved by young people.
ginger and green onion stir-fried 600, fengtang big paste crab, all kinds of small seafood not only taste good, but also have high appearance. No wonder it was already eight or nine o'clock in the evening, and there were still people waiting in the alley.
This street also has a steamed flavor that local diners like. There is an old restaurant that is famous for steamed dishes, such as this famous dish of steamed loofah with garlic, which is full of fragrance.
There are also garlic vermicelli scallops, just add extra specially marinated vermicelli; the secret to steaming oysters with garlic vermicelli is to add a little chili oil to steam a sauna for small seafood, not only is it simple, but it can also retain the nutrition of the food.
"Dongjiang" can be called Huizhou's mother river. It has rich aquatic products here, and yellow sand clams are specialties in the Dongjiang area.
To make this "Haohe clam", you must first pour the clams into boiled water, sprinkle with minced chili, minced garlic, and chopped onion, then drizzle with soy sauce, peanut oil, fish sauce, and a little sesame oil, and stir evenly in the pot. The authentic delicacy that Huizhou people love most - Haohe clams, which are original and freshly baked.
base with bamboo cane in a casserole, put the pork belly pieces on it, add light soy sauce, oyster sauce and local Huizhou rice wine, add water and ginger slices, simmer for an hour and a half, then spread the marinated bearded chicken on the pork belly and simmer for about 50 minutes. This is the famous Dongpo pork roast chicken in Huizhou.
This dish is called "Treasure Yellow-footed Waffle". It hides the yellow-footed Waffle Fish in salt. The process of tasting it is definitely fun and fresh enough!
The next flame snail is also very exciting. Put the taste-adjusted conch on coarse salt, evenly drizzle some white wine, then ignite it, heat the snail during combustion, and a flame snail is served, which is absolutely eye-catching!
As an important city in the "Guangdong-Hong Kong-Macao Greater Bay Area", Huizhou has rich natural resources such as rivers, lakes and seas, and has unique ecological advantages.Huizhou Daya Bay is an important bay in the South China Sea, and each place is filled with a passionate atmosphere. The Aotou Port here is a natural fishing port, with the night view of Aotou, and it is also known as "one city is prosperous and half city sea".
restaurant operator Lu Guoliang has just returned from Aotougang to buy it. He wants to make a secret sweet shrimp cake for us.
Remove the shrimp thread and peel the fresh shrimp, take the shrimp, cut it into a smooth shape, then cut the pork fat into pieces, and smooth it with the shrimp, add salt, chicken powder, MSG, pepper and raw powder, and use your hands to pinch the two ingredients to make them fully blended. After repeated kneading, the shrimp meatballs become more elastic. At this time, pour peanut oil into the pot, put the shrimp meatballs into the oil, press it into the cake with a spatula, and turn it over from time to time, and finally fry until both sides of the shrimp cake are golden. The secret sweet shrimp cake is tempting in color and makes people's index fingers move.
There is also a dish of cheese-baked oysters that young people like to eat. The cooked cheese looks like fresh egg liquid, with a strong sense of flow and very smooth.
There is a traditional Hakka delicacy in Huiyang District . Lu Guoliang has also improved it. In the traditional Huizhou dish of Danshui Kuwan, abalone juice and dried oysters are added creatively to make the taste of the crispy balls richer.
Huizhou has a sea area of more than 4,500 square kilometers and is rich in marine resources. When you come to Huizhou, you must not miss Huidong Xunliao Bay . The soft and white sea sand on the beach here has a sand content of up to 99%, which is really a "God-given white sand embankment".
In the Tianhougong Food Street in Xunliao Bay, there are many seafood late-night snack bars, which is the most lively place in the local evening. It is said that there is a very special food here called "Danced Sea Urchin Fried Rice".
Put the onion grains into the pot and stir-fry, add the sea urchin after the molding, continue stir-frying, wrap the rice with egg yolks, and pour it into the pot. At this time, pay attention to the heat and the strength of the spoon. If the heat is right, you can see the rice grains jumping in the pot after a while, and you really start dancing!
The golden sea urchin and rice gradually formed the effect of gold-covered silver. At this time, add a little salt and embellish the tender green onion particles. The dancing sea urchin fried rice is freshly released, with a full color, fragrance and taste. It is said that the taste is also strong and unique.
Fresh sea urchin and eggs are also an ideal pair. Steamed sea urchin eggs are delicious and nutritious.
And this "never separate" is made by mixing curved cucumber strips and sesame paste together, and the name is well-known.
Typhoon Lobster is crispy on the outside and fragrant on the inside, burnt without being mushy, and is very delicious.
For fresh crabs, the steaming method is the most helpful to keep it delicious.
In Xunliao Bay, people usually do not necessarily drink beer when eating seafood, but drink a unique local beverage - lychee vinegar.
I heard that there is a traditional snack in Huizhou that is very famous. Its history has been more than 300 years and its name is "Ah-know".
To make this snack, you need to rub the white radish into shreds, then mix the fried shrimp into filling, season it and put it in a special iron bucket, then drizzle it with even batter, and fry it in a pan for a while. More than 300 years ago, the man-in-law started eating this dish. Now he is 2 yuan per person, and there are endless people buying it.
Food lover Lai Xiaotong:
"Many years ago, when I was making this kind of snack on the roadside, I attracted a lot of children to come and watch. The owner was afraid that the hot oil would splash on the child, so he told the child that you, you, the aunt told you to go home for dinner soon, so the child dispersed. Over time, this kind of snack was called by the locals."
Huizhou people have a very exciting late-night snack life. It was already 11 o'clock in the evening, and the restaurant selling pork soup ushered in the most lively time of the day.
Guangdong people love to make soup and drink soup. Make the pork soup, select only about 4-6 kilograms of shoulder meat on each pig, cut it into strips, and add two slices of fresh pork powder liver in each bowl of pork soup, then add pig powder intestines, and add a slice of fat meat so that the soup will not be stewed.
Diets say that the pork soup tastes sweet, but there is no added sugar. The boss told us that the secret to making pork soup delicious is to use the spring water of General Spring.
The clear spring is in Xiamazhuang Village on the south bank of the river in Huicheng District. It turned out that it was in 206 BC. Zhao Tuo, a famous general of Qin, led his troops to station in the Jiugang Mountain area and opened a new spring for people to drink. The "General Spring" was named after it. Now the place where the spring water is filled has been built into a spring pool. The water quality is clear and the spring water continues to flow out. It is also the only ancient spring in Huizhou City that is still in use today.
Before you can make all kinds of nourishing soups, drinking a bowl of refreshing desserts can bring a perfect end to Huizhou people's day.
Huizhou has beautiful mountains and rivers. In ancient times, it was known as the "famous county in Lingnan" and the "gateway to eastern Guangdong", and was abbreviated as Eicheng. There is also a famous delicacy "Luge". In Lilin Town, Zhongkai District, almost every household raises a few geese.
Spread the packed grass goose evenly with dark soy sauce, put it in the oil pan and fry the skin of the goose until golden brown. After stirring the seasoning, add the fried goose just now, cover the pot, and simmer patiently for about an hour. During the stewing period of about an hour, the lid of the pot should be opened every ten minutes and flipped the goose body with a spatula so that all the noodles could taste evenly. The goose rolls around in the pot, so it is named "Ruge".
After nearly an hour of slow heat, the goose body skin is oily, brown and yellow, and it is salty and fragrant.
In October 1094, Su Dongpo arrived in Huizhou and lived here for nearly 3 years. As an avid food lover, what did he discover in Huizhou? What profound food experiences and life insights have been passed down?
In this restaurant, we finally found a big dish related to Su Dongpo.
To make this dish, first put the top pork belly into the pot and cook for about ten minutes. Then, use this gadget with nails to slim the skin.
, President of Huizhou Chef Association of Guangdong, Xu Hexin:
"The oil in the meat runs out from the pinhole, and it won't be too greasy when eating."
The next step is to apply the pork belly evenly with light soy sauce, put it in an oil pan and fry it, take it out when frying until golden brown, and tighten it with cold water, so that the meat will be more vigorous.
Next, cut the fried pork belly into slices, and neatly arrange it and put it in a bowl for later use. Put the famous specialty of Huizhou, dried plum vegetables, soak them in water, remove them and cut them into small pieces, put them in a pot and stir-fry them for a few times to remove excess water, and then cover the treated plum vegetables on the pork belly slices, pour the ingredients on the plum vegetables and meat, put them in a steamer, and steam for forty or fifty minutes. At this time, the master brought a plate, covered it on the bowl, flipped the bowl and buckled it on the plate, and prepared a dish of " plum vegetable buckle pork ". There are so many things to pay attention to!
Food lover Lai Xiaotong:
"It is said that when Su Dongpo was in Huizhou, he sent two famous chefs to Hangzhou to learn Dongpo's pork buckle. After the famous chef returned from his studies, Su Dongpo asked the famous chef to use Huizhou's specialty plum dishes to make plum buckle pork. Unexpectedly, it was very popular with Huizhou people."
broadcast notice
1 October 1 at 19:28 CCTV Finance Channel CCTV2 "Consumption Proposal" broadcast "2020 China Night Market Full Guide: Huizhou, Guangdong", replayed at 16:29 the next day. Please pay attention!
