东莞长安美食有什么美食？英文双语对照

东莞菜分山乡风味菜系、水乡风味菜系等，各有代表菜式。比如山乡风味里有樟木头客家咸鸡，大朗榄酱炒饭、清溪茅根黄豆坑螺汤等，水乡风味有沙田莲藕煲龙骨汤、洪梅芋合干拗蚬肉、虎门蜜汁烤鳗鱼等等。

东莞的“禾虫、禾花鲤宴”，名声早已在外。吃虫子，未免叫人有点胆战心惊，其实把禾虫混在鸡蛋液中煮熟后，表面呈金黄色，内里散发出极浓的香气，营养丰富，值得一试。

濑粉，是东莞人寿宴的传统食品，寓意长长久久，多福多寿。东莞最出名的烧鹅濑，当然非厚街莫属。烧鹅濑，最讲究的是一锅美味的高汤，那得用整只鸡、大块肉、大块骨，加许多特种药材和香料熬制。吃的时候，将濑粉在热水中烫一烫放入碗中，然后加上一大勺高汤，粉面再铺上一层皮脆肉嫩的烧鹅，那本就鲜美的汤中浸上了烧鹅的香味，更是美味诱人。

东莞临江面海，水产特别丰富，海鲜也是特色之一。东莞除了出名的膏蟹、重壳蟹、獭尿虾、石斑鱼等等，还以出产基围虾著名。而吃海鲜最著名的地方是虎门的新湾镇。十多家大排档在海边一字排开，置身其中，耳听海涛，口品海鲜，真是一种享受。

在东莞要吃到天南地北的各式美食，实在是一件易事。东莞市区有几条出名的美食街，这些食街有海鲜酒楼、西餐厅、酒巴、粥城、茶餐厅、快餐店、面包屋、果汁店、茶庄、客家菜馆、糖水铺等，应有尽有，各具特色。春节期间，懒得做饭，那么到这些特色的餐饮店里品尝一下饭馆厨师的手艺，换换口味，也是一种不错的选择。

湘菜：在丰富多彩的中国菜系中，湘菜以其特有的风貌而独树一帜，引人注目，它用料广泛，切配精细，烹制讲究，品种繁多，其特点是油重色浓，主味突出，既注重内涵的精当，又讲究外形的美观，是色、香、味、形、器、得到和谐的统一，湘菜味别多样，尤重酸辣，香腊，麻辣，清香浓鲜，具有浓厚的湖南乡土风味。

淮扬菜：淮扬菜选料严谨，讲究鲜活，主料突出，刀工精细，重视调汤，原汁原味，口味咸淡适中，南北皆宜。淮扬细点，造形精灵，品种繁多，制作精巧，富于变化，清新味美，四季有利。

川菜：川菜风味包括重庆、成都和乐山、自贡等地方菜的特色。主要特点在于味型多样。辣椒、胡椒、花椒、豆板酱等是主要调味品，不同的配比，化出了麻辣、酸辣、椒麻、麻酱、蒜泥、芥末、红油、糖醋、鱼香、怪味等各种味型，无不厚实醇浓，具有“一菜一格”、“百菜百味”的特殊风味，各式菜点无不脍炙人口。其中最负盛名的菜肴有：干烧岩鲤、干烧桂鱼、鱼香肉丝、怪味鸡、宫保鸡丁、粉蒸牛肉、麻婆豆腐、毛肚火锅、干煽牛肉丝、夫妻肺片、灯影牛肉、把担面、赖汤圆、龙抄手等。

Department of department of dish of gust of mountain area of Dongguan food component, dish of gust of a region of rivers and lakes, each have delegate dish type. There is salty chicken of camphorwood head the Hakkas in mountain area gust for instance, big bright Lan sauce fries meal, Qing Xi soup of snail of hole of Mao Genhuang beans,

Of Dongguan " standing grain bug, He Huali banquet " , fame is already outer. Have worm, rather call a person a bit terrifying, mix standing grain bug after be thoroughlied cook in egg fluid actually, the surface shows golden scene, inside in send out an extremely thick aroma, nutrition is rich, be worth to try.

Lai pink, it is the traditional food of banquet of Dongguan person life, the message is long, much Fu Duoshou. The Lai burning goose with the famousest Dongguan, be not large market to not be belonged to of course. Burn goose Lai, most cultured is the soup-stock with one delicate boiler, that must use character of flesh of whole chicken, chunk, chunk, add a lot of special type medicinal materials and flavor to boil make. When eating, iron Lai pink in hot water in putting a bowl, add soup-stock of on one big spoon next, powdery face spreads fragile flesh of a skin to burn goose tenderly again, that went up to burn the fragrance of goose with respect to the dip in delicious soup, more delicate and inviting.

Dongguan overlooks river side lake, aquatic product is particularly rich, seafood also is one of characteristic. Dongguan creams besides what became famous shrimp of make water of crab, serious case crab, otter, grouper is waited a moment, still in order to produce base surround shrimp famous. And the new bay town that taking the place with the most distinguished seafood is tiger door. Archives of more than 10 big platoons in the seaside one word is discharged, place oneself among them, ear listens Hai Tao, the mouth tastes seafood, it is one kind is enjoyed really.

Want to eat the various cate of far apart in Dongguan, it is an easy thing really. Dongguan urban district has a few famous cate markets, these feed a street to have hall of seafood wine shop, Western-style food, alcoholic drink cling to, shop of shop of food of village of inn of inn of dining-room of congee city, tea, snack, biscuit house, fruit juice, tea, the Hakkas, syrup, have everything that one expects to find, each have distinguishing feature. During the Spring Festival, be disinclined to cook, so sample in the meal inn of these characteristic the craft of chef of house of one go with rice, change taste, also be a kind of right choice.

Hunan dish: In the Chinese dish department of rich and colorful, hunan dish with its characteristic style and features develop a school of one's own, conspicuous, it is used makings is extensive, cut match careful, cook exquisite, breed is various, its characteristic is oily heavy color thick, advocate flavour is outstanding, pay attention to the precise and appropriate of connotation already, what pay attention to an appearance again is beautiful, it is color, sweet, flavour, form, implement, the unity that gets tune, hunan food taste fastens diversity, especially heavy acid is hot, sweet dried meat, hemp is hot, faint scent thick delicacy, have grumous Hunan local flavor.

Dish of raise of the Huaihe River: Dish of raise of the Huaihe River is chosen makings is rigorous, exquisite and fresh, advocate makings is outstanding, knife work is careful, take air boiling water seriously, former juice raw ingredient, taste is salty weak moderate, north and south all appropriate. Raise of the Huaihe River is bit finer, shaping demon, breed is various, the choiceness that make, abound change, pure and fresh and delicious, the four seasons is advantageous.

Plain dish: Plain dish gust includes the Chongqing, Chengdu and Le Shan, distinguishing feature that waits for local dish from tribute. Main characteristic depends on flavour diversity. Sauce of chili, peppery, Chinese prickly ash, beans board is main dressing, deserve differently to compare, change gave hemp hot, sour hemp of hot, any of several hot spice plants, sesame paste, mashed garlic, mustard, red oil, sweet-and-sour, fish is sweet, strange all sorts of flavour such as flavour, all without exception is thick alcohol is thick, have " one dish one case " , " 100 dish 100 flavour " special gust, various dish nods win universal praise of all without exception. Among them the dish of the most negative great reputation has: Chicken of sweet shredded meat of the dry carp that burn cliff, dry fish that burn bay tree, fish, strange flavour, palace keeps old woman of beef of evaporate of gallinaceous man, pink, hemp lung of silk of beef of chaffy dish of abdomen of bean curd, wool, dry fan, husband and wife piece, lamp shadow beef, carry.