Last updated by go2c at 2014/10/30
There is a saying that Guangdong (of course including Shenzhen) is a paradise of cate. Foods in Shenzhen almost include all flavors in China: super spicy dishes, sweet and delicate yummy dishes, fresh fish pulled right from the ocean; animals flying in the sky, running on the earth and swimming in the water can be cooked into delicious dishes. No wonder the saying that "to not eat local food, is a great disservice to yourself" is so popular in Shenzhen. As a migrant city, Shenzhen represents all regional cuisines of China: Sichuan Cuisine, Cantonese cuisine, Shandong Cuisine, Anhui cuisine and so on. In a word, in Shenzhen, you will never fail to find a cuisine that arouses your appetite and curiosity.
Shenzhen Featured Food:
The most remarkable feature of the steamed rice lies in that the rice is permeated with the fragrance of lotus leaves. It is because the rice is steamed with the wrap of lotus leaves for quite a long time. Of course, this is just one factor of this delicious food.
Longzai rice with lotus leaves tastes like Baozai rice as they are both savory and delicious. There are many flavors of Longzai rice such as mushroom chicken, cured meat, sauced meat and seafood rice. You can choose the flavor as you like. Baozai rice usually has some crispy rice in it and it is pretty interesting to eat it with spoon. Eating Longzai rice is relatively easier. The refreshing fragrance of lotus sends forth from the rice gradually. The inspiration of creating Longzai rice comes from the traditional Cantonese food—glutinous rice chicken.
Decoct mesona chinensis benth in water and get its liquid. Filter the sediment in the water and add some tapioca to it. Mix it thoroughly and heat it up. Then put the boiling mixture in a cask or an aluminum pot to cool. The cream after the condensation is called Caoke which looks brown and crystal with a refreshing fragrance.
The meat looks crystal in appearance and it is a good choice to dispel the effects of alcohol. The crystal meat is made by pork without the skin, white sugar and slices of melon. You should first cook the pork thoroughly and chop it into pieces. Then, preserve the meat with white sugar for one day. After that, put some slices of melon on it and braise it thoroughly. The meat is tender, fragrant, delicious, a little fat but not greasy.
This snack is made of one kind of mugwort growing on the ridge of fields. Pound this mugwort and wrap it with the rice flour. The flavor of mugwort is sweet with special fragrance in it. Chewing it carefully, the fragrance will come into your throat and your nose. When I was young, I always went to pick up mugwort with my sister. The thing impressed me most was the mugwort growing on the coastal barrier which looked plump. The rice made by this mugwort is especially savory.
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