Jiangmen Food

Last updated by  at 2014/10/27

Jiangmen Featured Food:

Waihai Noodles

The main feature of Waihai Noodle is its different method of rolling. The method is to put the well-prepared paste on the chopping board, and then insert a 2-meter long and 10-meter wide bamboo bar into a hole in the wall. The master of rolling noodles rides on the other side of the bar, repeatedly dragoons the paste and adds some powder each time and folds it in half and then continues dragooning, the same action goes on again and again until the paste is as thin as cloth, and then cut it into lines which is as thin as filamentary silver by a sharp knife. So Waihai Noodles are also honored as Zhusheng Noodles and Filamentary Silver Noodles.

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Xijing River Abalone

Huangsha (Yellow Sand) Clam is called abalone by the people in Xijing River because of its tasty flavor. Huangsha Clam gained its name because here the river has unpolluted water and yellow sand. Therefore clams living here have good and fresh meat. Clamshell is becoming yellow and shining after yellow sand’s long-time scouring. Muzhou Clams are much more famous than other places because the water in the riverbed of Muzhou Water area is very clear. The best time to eat Huansha clam is fore-and after Tomb-sweeping Day (from March to May) because at that time Huangsha Clam is big and delicious.

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Enping Potherb Banquet

Enping, far away from the metropolis, has the homemade cate of original taste and flavor such as shepherd's-purse soup, saxitoxin meal and Zoudi Chicken. The fish lives in the streamlet of valley in the remote mountains, so the fish is very sweet and fresh. Unusually, the fish could grow when he grows as long as the index finger. Deeply fry the fish, and eat it together with plain porridge and rice will be very delicious.

Young Taro With Cooked Goose

Yong Taro with Cooked Goose has smooth skin, tender meat, unique flavor and thinner adipose layer. When you eat slowly and you would feel it is not fat but fragrant, so it is one of the famous ten dishes in Jiangmen. The cooking method: after salted the young taro with red buds together with sauce, and properly put some on the goose. Then the cooked goose will be tasty.

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