出发去中山寻找美食

只有一个字：

“值”

说起中山的美食

你第一个想到的

是不是……

那一只鸟

传说中有“一百种”吃法的鸟？

↓↓↓

还是关于一条鱼的“一百种”做法

抑或是美食小吃扎堆的沙溪镇

把菊花吃出了百花宴的小榄镇

以及广式腊味的发源地黄圃镇

中山的神奇在于

每个镇街都有自己的招牌和特色

石岐乳鸽、三乡濑粉

小榄菊花炸鱼球、脆肉鲩

沙溪扣肉、芦兜粽、粉果金吒

神湾菠萝、黄圃腊味

三墩烧鹅、南朗海鲜…

天上飞的，水里游的

海里浪的，锅里炸的

通通都齐活儿

你看，脆皮乳鸽

香到直嗦手指尖儿

乳鸽腊肠煲仔饭

一碗又一碗

药膳鸽

浓汤滚烫之下

一人一只鸽

就着汤下菜

飘香整条街

还有排长队的脆肉鲩

一鱼六味

已是最简单的操作

寻寻觅觅

都是中山人吃了多年的老味道

N种方法做“妙龄鸽”

还得看中山

“没有一只鸽子能飞出中山”

“一鸽胜九鸡”“无鸽不成席”

看看这引无数人“返食味”的鸽子

有什么过人之处？

进了中山地界，找鸽子店，其实可以随机的。因为有本地人那一句：“在中山，鸽子要是做的难吃，绝对混不下去。”‍

别小看这只鸽子，选材和手法

都极讲究

首先必须挑出生12～13天

貌美如花的“妙龄乳鸽”

做法借用纪录片中的一段描述：

事前准备，要用特制香料均匀涂抹乳鸽，腌制4、5小时入味，焯水后肚子里抹盐，随后放入风干箱以冷热风交替吹拂乳鸽，使鸽肉牢牢锁住肉汁。

炸制时，要先用一勺勺热油给乳鸽冲个澡，才能下锅油炸。全程大厨要对油温进行极其精准把握，才能达到外脆里嫩的化境。

啃鸽的快乐，大抵如此：猛的一口，连皮带汁，让鸽肉的酱香与脆皮瞬间盈满口腔，回味唇齿之间，香的余韵仍在回转。

“嗯，这鸽有鸽味！”便是最朴实无华的高级评价了。

‍

此外，中山在吃鸽上，还在不断创新，新旧融合的吃鸽大法——

生炸石岐乳鸽、陈皮卤香鸽、沙姜焗乳鸽、冬菇煲中鸽、盐焗乳鸽、土茯苓绿豆陈皮老鸽汤、乳鸽煲仔饭、莲子百合鸽蛋糖水。

N种吃鱼法

连骨头都不能放过

从鸽子的世界里出来。又栽进了另一口大锅里。清汤锅，沸水下鱼片，18秒后捞起，鱼片入口鲜嫩又爽脆。

如果喜欢香辣的口味，就在蒜末辣酱里滚一圈，弹牙肉身，脆香脆香的。

有的人是吃不惯这“怪鱼”的。脆脆的口感，煮不烂，煮不软。

而中山人围绕一条鱼，已经做出了100多种花样，并直接写在了菜单上。

鱼肉剁碎成肉丸，软糯粘盘；鱼骨下油锅，炸得酥脆，加椒盐；鱼腩上锅蒸，淋上豉汁，咸香入味；鱼肠炒饭，镬气十足……

鱼香百味，中山至脆。只有完完整整吃过这条鱼，连骨头都不放过，才能惊觉于中山对美食无穷的创造力。

不仅如此。黄圃人在腊味上，不甘落后。腊润肠、腊肉、腊乳猪、腊鸭、腊猪舌、腊猪腰、腊鸡、腊鹌鹑、腊鱼……堪称腊味江湖集大成者。

甚至还被列为中国国家地理标志产品，亦是中国最大的广式腊味生产基地。

在当地，街头巷尾里藏着数不清的腊味店，飘着腊味香。黄圃人招待客人，会奉上独有的大餐——“腊味九大簋”。

西洋菜炖陈肾、腊味蒸土鸡、腊味蒸海鳊、腊味熘肝、乾坤布袋豆腐包、香芋焖腊鸭、腊味蚬肉生菜包、芥菜浸腊味鲮鱼抓、腊肉炒凤尾芥兰，主食是腊味煲仔饭。

但要真正搞懂中山美食，少不了禾虫。

这个长相奇异的物种，在神湾变成极品美味。据说，每年都有游客专门前往，就是为了吃上一顿神湾禾虫。

相比起禾虫，小榄的招牌菊花宴，则要温柔多了。菊花肉、菊花水榄、菊花蒸肉丸、菊花炸鲮鱼球、菊花焖猪肉、菊花炒牛肉…有菊皆成美味。

N种特色小吃

藏在街头

随机“开盲盒”般的街头小吃，也是"吃在中山"的另一大重头戏。

菊花水榄，糯叽叽的汤圆撒上菊花，入口便是清香甜。

中山人的下午茶，除了糖水，还有老店的各种炸物。

在石岐逢源商业街，一头连着民生路，一头通向民族路。开在骑楼下的小吃店，坐得满满当当。招牌的咖喱鸡翅，人手一只。淋上姜蓉的烫青菜，味道很特别。

拐个角，50米之外的小吃店用一只大虾，留住了人们的脚步。

一杯红豆沙冰，一碟油炸大虾，一碟炸牛奶。谁说中山的幸福感，不是吃出来的呢？

走出半生，老街味道依旧。比如鱼蓉蕉蕾粥，将芭蕉花蕾和鱼蓉放入白粥熬煮而成，清而不寡，味感鲜甜。

比如三乡茶果，柔润清香，品种还特别多，有三丫苦茶果、白水饺、角仔、叶仔、豆捞等。

还有柔韧爽口、甜而不腻的栾（luán）樨（xī）饼，取材于一种叫做栾樨的植物，用其叶子和糯米粉、澄粉、粘米粉、冰片糖蒸制而成，是沙溪民间农历四月初八的传统小吃。

中山人对生活的态度，同样藏在街头的细枝末节里。比如他们起名，面馆叫满足面，早餐店叫心意美食。

情怀与烟火相交相融

这，便是中山美食

让人难以忘怀的原因

快带上你爱的人来吃遍中山吧！

转载自《文旅中山》

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