Shunde cuisine introduction

Shunde cuisine is famous for its rich and varied cooking materials and is good at learning from other people's cooking skills. Its characteristics are clear, fresh, refreshing, tender and smooth, and it belongs to Guangfu cuisine in Cantonese cuisine. Shunde cuisine is mainly composed of specialties of Daliang, Liu Le, Lunjiao, Chencun, Lecong, Beijiao, Longjiang, Xingtan, Jun 'an and Rong Gui. Daliang has fried milk, double-skin milk, ginger milk, golden milk, sand, pheasant rolls, dirty Cao chicken, A 'er soup and hot pot with porridge bottom; Liu Le's chrysanthemum water snake soup and Huanglian roast goose; Lunjiao cake, roast goose with sheep forehead, paparazzi duck with sheep forehead; Chencun powder of Chencun; Lecong's golden pig jade leaf, babao buckle golden duck, and Yudingxiang; Water snake porridge in the north of Longjiang, fried piles, and barbecue in Dongtou Village; Xingtan Babao stuffed shad and river fresh; Jun 'an hanging needle chicken, Jun 'an fish cake, Jun 'an steamed pig; Rong Gui has egg cakes, four-base pork liver porridge and spiced kohlrabi; There are bijiang shrimp wonton and bowl worm in the northern suburbs, all of which are famous.