Thinking about Dongguan explores the circulation of urban food and feast, and the flavor will last forever

category:Ent
 Thinking about Dongguan explores the circulation of urban food and feast, and the flavor will last forever


Feast circulation witnesses the development of Dongguan City

During festivals and festivals, Dongguans towns and streets have to celebrate. People gather together to share delicious food. The camera of thinking about Dongguan shows us the migration of Dongguan people and the changes and changes on their dining tables.

The small clam is a common river fresh in Dongguan water town. After being treated by the chef, it becomes the sincere work of Dongguan water town family dinner. The clam meat and rice are cooked together, and the juice of the clam evenly infiltrates each grain of rice. The clear-cut clam meat and rice together play a pot of delicious and warm clam rice. Another way, its clam porridge. In this way, the clam has been accompanying the local people of Dongguan for year after year.

Among the Hakka banquets, the most remarkable one is the Hakka stewed pork. After half a days careful cooking, the pork is waiting for the arrival of the clansmen on the Double Ninth Festival. Each family will eat according to the number of people. The whole process is more grand than the ordinary banquet, and it needs special personnel to preside over it.

The program group of thinking about Dongguan not only enriches the content of food with various recording perspectives, but also tries to explore and excavate the essence, spirit and spirit of the city. The migration culture of Dongguan City is worthy of careful taste.

Like Hakka people who cant live without Hakka stewed pork, a family who has lived in Dongguan for more than ten years from Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan, Taiwan. After living in Dongguan for a long time, they gradually accepted the food of other places and learned many local delicacies, such as Northwest lamb chops and fried pork with lotus root in the Yangtze River Valley, and three kinds of delicious food across most of China from north to South happened to meet at this familys table.

The third episode of feast circulation also reflects the old and new collision of Dongguan cuisine. A bowl of plain rice flour in the program can be called a heavy dish on the dinner table of Dongguan people. After grinding the rice into pulp, it is extruded into boiling water through a bag mold. This process called Laifen creates Laifen, which has become an unchangeable classic item on the table of Dongguan people. After the day, the dining table is still full of vitality at night. The noise of baked clams in the street stalls at night, and the silence of a bowl of sparerib rice in the late night canteen in the alley after the morning also have the top flavor of Dongguan people. In addition to the local cuisine with the same practice and taste, there are also young people in Dongguan who transform the traditional hemp kernel tea to make new hemp kernel tea, and many young people bring the delicious food thousands of miles away to Dongguan to carry forward, which also brings a lot of changes and innovation to the table in Dongguan.

After its launch, Dongguan has ranked second on Doubans one-week word-of-mouth drama list; the audience rating of meeting mountains and waters is the sixth in the same period of national satellite TV, and the highest in Guangdong satellite TV this year. Hot words related to the program have also been on microblog topics and hot search lists for many times, and have gained many tap water recommendations.

Source: Netease Entertainment editor: Du Jiayue_ NK6020