廣東蘿蔔新做法，存放12年價值賽黃金，本地供不應求！

It's autumn in the south this season is good It is also a good day for yingcai in Dongkeng Town, Dongguan cut the beef into small pieces cut the Yin vegetable simmer for 2 hours it is super fragrant it is ready to serve Yin vegetable beef soup so tasty Yincai is called Dongkeng ginseng It can be seen that its status is very high its color darkens with age stored for more than 10 years it's jet black But it's worth more than gold This is the food map of Dongguan I designed. Every town has its own tradition and authentic ingredients This is a different map about Dongguan the taste trail the terroir clues All are carefully preserved by Yuan Gongzhao stroke by stroke Yuan Gongzhao entered the catering industry in 1988 Seeing more and more factories in Dongguan and cities are getting bigger But the craftsmanship and ingredients are slowly disappearing Many foreigners can eat things from all over the country in Dongguan Instead, they can't eat local traditional food so I want to open a restaurant which will let customers to eat different traditional Dongguan dishes in the heart of the world's factory What kind of taste memory is hidden? Yuan Gongzhao decided to be the Xu Xiake of Dongguan's traditional cuisine Yincai is known as Dongkeng ginseng If it's old, it's precious I will buy more if I can find it there are so many They've been in storage for twelve years - they're pretty good It's really fragrant. Can you give me some discount? It's ok if you don't plan to buy a lot The results of searching for the past and visiting the present will be presented at the dinner table eventually Yin vegetable and beef In addition to stewing Yuan Gongzhao tries to make soup cut the beef into thick slices Soak the cabbage until soft and cut into sections Steam and stew with lean and pork ribs for 4 hours The moment the seal is lifted We can smell the strong radish smell and a touch of sweetness the soup is brown, red and translucent and there is strong aroma it's sweet and full of aftertaste braised Yin vegetables with pork is another delicious way to spark it Drizzle oil in a casserole and heat it up Fry the blanched pork belly Put three-year Yin vegetables and seasonings Stew for 50-60 minutes The combination of meat and yin vegetables makes the meat no longer greasy The value of ginseng grows by the year The production of yin vegetables is equally cumbersome and time-consuming September has one solar term, Qiufen But there is no sign of autumn in Dongguan In a vacant lot surrounded by an industrial park Bachi radish planted by Lu Deguang are going through a critical test Caterpillars are deadly to radishes when they have four leaves They can eat a lot of leaves in one night it works well This is not a pesticide Lu Deguang is a native boy Farming is a family tradition Around 2000, it began to specialize in white radish Land is critical for this radish This kind of radish generally uses sandy soil These lands are red and loose Dongguan is one of the central cities in the Pearl River Delta There are industrial parks everywhere In a city where every inch of land is expensive To find a piece of land that is suitable for planting radishes is not easy Lu Deguang also cherished it even more In the blink of an eye, the end of October is here It's time to harvest Radishes have to be pulled out gently, otherwise their skins will be destroyed which will affect the quality It seems that this radish is not very big But once it's broken, it has no commodity value. That is to say, it is the inferior-quality product I planted 20 acres of land and got 50000-60000 catties Do not wash these radishes before drying Otherwise the radish skin will be damaged It will lead to the loss of that nutrient After 5 days in the sun Half of the water has been removed from the radish and hang them under the eaves The north wind is coming hang them up to dry them from now on Then the radishes got new names. Yincai Yin vegetables, they are hung under the eaves to dry when the air is dry The moisture of the radish can be slowly drained The sugars and amino acids it contains can be stored After drying Radishes will be smaller in weight and size and be reddish yellow and be dried like tree roots And has a strong dried radish fragrance This food has experienced the baptism of time, let nature take its course radish is plain ingredient Dongguan people use time as a ruler ,seasoned with wind and sun and use the container with patience Make the ingredients delicious It always reminds the people of Dongguan Speed ​​is not the only thing in life Time is the song of all things during the october holiday Wenchang Street, which was built in the Tongzhi period of the Qing Dynasty are welcoming tourists from all over the world The autumn sunshine in Hainan is still fierce Wenchang planted nearly half of the coconut groves in Hainan province Coconut is the first key to unlock Hainan cuisine red bean, mung bean Peanut, pearl barley Here are 10-20 materials Plus our Fresh Coconut Milk have a taste Hainan's Ching bo leung is the most distinctive local snack it can be enjoyed all year round But it's just part of the taste of Hainan Wenchang was called Zidai in ancient times It was built in the Western Han Dynasty and has experienced more than 2100 years An island history is a food history You can experience the customs of Hainan with one dish This is zaopo vinegar A long time ago people could eat this only when their daughters got married So we also call it woman vinegar distiller's grains and sour vinegar Hainanese call it Zaopo vinegar Huang Caihong inherited her mother-in-law's craftsmanship The taste here never changes It's been 72 years now In our house, the woman is the head of the house These are some of our local seafood and some offal Free mix of different vegetables In fact, eating Zaopo vinegar is quite simple. These are already cooked ingredients Add some sea vegetables at the end and it's almost done It has a strong sour taste and a light fragrance Various ingredients are mixed in vinegar it is more than enough The locals make a living by going out to sea to fish At work, speed is important This way of eating is convenient and quick Affordable and cheap and is nutritious People are definitely happy with it and full we come from haikou we drove a hundred kilometers to eat this vinegar Very tasty A bowl of vinegar looks simple If You Want To Turn Freshly Fermented Vinegar Into Gourmet Food, You'll Need Patience Huang Caihong will return to the store at nine o'clock every morning Our old store opens at 6 o'clock I usually come over after taking care of the kids. Is the vinegar here?—yeah This is the vinegar we processed in the factory This can't be eaten directly because its concentration is too high Because of its high concentration, it is sour we have to dilute it The raw vinegar produced by the winery has a high concentration people cannot eat it directly it needs to be diluted and evaporate the remaining alcohol Cook four or five pots every morning about 400 catties during the holidays we cook a little more About 1,000 catties When it turns milky, it's done We can drink this vinegar in the morning, noon and night Huang Caihong boils the water and raw vinegar according to a certain ratio Add home-made secret seasoning It has become the famous vinegar in the street Hainan has a tropical monsoon island climate it is hot and humid all year round acid boosts appetite It is a better substitute for salt to maintain electrolyte balance in the body It is the diet code for heavy physical laborers to restore their physical strength The times are advancing Running for food and clothing in the past People are rich now Sour has become the representative of Hainan's souvenirs This is for customers to take away Customers want to take them home so we bottled it It's also convenient for express delivery. This vinegar will make people miss These vinegars will be sent all over the country It represents people's longing for the island Among the various food materials in the vinegar there is a type of algae called seaweed Huang Caihong is always willing to collect them by herself We like to pick our own sea vegetables We can enjoy the beauty of the sea by the way It's boring to be in the store all day we can enjoy the sea breeze The Sea Vegetable Said by Huang Caihong is a seaweed called asparagus it is colloid-rich and also known as Longevity Vegetables Before I got married, I was a Qiongju actor after marriage I haven't sung in years So I didn't sing very well please bear with me I have picked a lot, that's great in a bowl of vinegar Topped with fresh sea vegetables when eating it, people should drink soup first it is hot and sour and very appetizing People who are not used to eating this will cry at the first bite because of the pungent taste A mouthful of soup, a mouthful of sea vegetables you're sure to love it that's the smell of the sea Hot pot with vinegar is a more leisurely way of eating in Hainan with friends， vinegar for soup base Follow the rules and drink the soup first Hot and sour vinegar soup to whet your appetite you can cook all kinds of ingredients in the pot as you like Acetic acid changes the characteristics of food materials while sterilizing it's more delicious The original taste of various ingredients dilutes the taste of vinegar and sweetens the soup This taste cannot be described in words at nine o'clock in the evening After a busy day, Huang Caihong can finally sit down and eat a bowl of homemade vinegar to relieve fatigue she knows Tomorrow new tourists will come again The taste inherited from the predecessors will usher in a new day Because the dishes are our traditional ingredients Every year, every household will plant them after planting, sun for two or three days and then let it dry