Shaoguan is a multi-ethnic area, and the dishes here have different flavors, drawing on the strengths of many families. Complex materials, fine selection of materials, excellent skills, good at changing, exquisite flavor, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Summer and autumn strive for lightness, while winter and spring emphasize richness, and are good at small fry.
When you go to Shaoguan, you must eat stir-fried snails. The mountain snail is conical, like the size of a little finger, and every autumn is the best time to eat the mountain snail. In Shaoguan area, the method of stir-frying snail in mountain pit is very delicate. First, soak the snail in clear water and then soak it in cold chicken soup to increase its freshness and sweetness. Stir-fry with green pepper, purple beard, ginger, onion and other condiments. After stir-fry, the snail in the mountain pit is delicious. You can eat it in street shops and midnight snack stalls.
Steamed shrimp paste with plum fragrance and homely taste is a delicious home-cooked dis
h of people in the water town. Shrimp in Jinjiang River is popular among the people because of its bright red color and edible shell. This dish comes from a poor mountain village, a specialty of the people's home. In the rural areas of the 1960s, farmers could not afford meat at first, so they had to make tofu with glutinous rice. But its taste is excellent, and it has been handed down to this day as a delicacy in the countryside.
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