Shunde Cuisine Recommendation

Shunde Cuisine Recommendations

Shunde has many delicacies, mainly including Pan-Fried_Gam Fish, London Cake, Daliang Paste Pan-Fry, Shunde Sashimi, Chrysanthemum Sashimi and so on.

Frying_Gam Fish: The production of frying_gam fish is very special, only frying, not deep-frying, and the fire should be mastered properly, so that the effect of frying_can make the fish outside crispy golden brown, and inside the fish meat is tender and delicate, sweet and savory, unforgettable finger sucking.

London Cake: Lunjiao Cake is a typical local pastry in Lingnan, named after the town of Lunjiao in Shunde, Guangdong Province, and is popular as a flavorful snack in Guangzhou.

Daliang Paste Pancake: Daliang Paste Pancake was developed from a kind of food called Paste Pancake eaten during the Cold Food Festival of the ancients, and nowadays, Daliang Paste Pancake is made of sugar, lard mixed with flour and deep-fried.

Shunde sashimi: Shunde sashimi is generally freshwater fish-based, good quality Shunde sashimi to about 750 grams of strong fish as ingredients, bought back in the mountain spring water after a few days of starvation, in order to consume the body fat, so that the fish meat is really sweet and refreshing.

Chrysanthemum fish sashimi: Shunde is a rich place since ancient times, the local people work, like to use local products carefully cooked, each other, the overall culinary skills are quite high, the chef lost to Guangzhou, Hong Kong, Macao and Southeast Asia, some cities, food in Shunde, the kitchen out of the Fengcheng. Shunde dishes are characterized by clear, fresh, crisp, tender and smooth.

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Shunde top ten must-eat food

1, Shunde fish sang:

Tang Dynasty in China, there has been a "Feng Sheng Shuiqi" way to eat fish sang, that is, the slices of raw fish and a variety of ingredients into a large mouth bowl, the diners together stirred, and then called: "Fishing for wind and water!" Finally, they share and eat. Shunde still retains this custom of "fishing up the sashimi", which is regarded as the authentic Chinese sashimi.

2, Fish Soup:

This is a typical example of one of the eight ways of eating fish in Shunde, which is to break up the food. The bighead carp is slightly fried, the bones are removed, and the meat is braised with shredded fungus, melon, mushrooms, tangerine peel, fried vermicelli, and lemon leaves into a soup, and then sprinkled with olives, chopped green onions, and raw ground pepper.

The soup is milky white in color, with a delicious, layered texture, rich flavor, and a strong aromatic smell, making it a popular and authentic traditional dish that is quite famous in Guangdong, especially in Shunde, where it is known both at home and abroad.

3, fried_fish_mouth:

Shunde proverb "big fish head, flat fish belly, grass carp tail", is to describe the best part of the fish. Shunde fried fish mouth is used bighead carp mouth, first marinated, then pan-fried in a wok until golden brown on both sides, and finally splashed with wine and _, the flavor of the rich and juicy, wine intoxicating.

4, vegetable far fried water snake slice:

Lelu one of the four famous dishes. Preparation: choose the thumb thick tender water snake, retreat skin up meat, pull oil to only cooked. The celery, fresh lilies and other accessories boiled water; vegetables far from the first stir-fried, flavored fried plate.

The water snake meat slices and seasonings on high heat slightly fried thickening, placed on the vegetable far that is complete. This dish from the snake slice to become a dish, before and after only spent 5 minutes, the wok gas tantalizing appetite, vegetables far green, snake meat to maintain the original color, is considered an example of Shunde stir-fry.

5, Shunde steamed fish:

As the saying goes, if you don't eat fish in Shunde, you haven't been to Shunde, and Shunde people are especially good at steaming fish. On the ingredients of the know-how, on the fire of the subtle mastery, especially a change in the side of the flat steamed fish millennium habit, the fish back to the sky standing steam, unique and innovative techniques to make the steamed fish unique and delicious, fish flavor, become a representative dish of the Shunde cuisine.

6, hometown stuffed pangolin:

Stuffed pangolin is a Shunde home cooking, but also an original dish. Pangolin is one of the four traditional Shunde fish. Pangolins are flavorful but have many fine bones.

In order to protect children and their families from the bones of the fish, mothers carefully peel out the pangolin with its head and skin intact, then chop up the fish meat and add a variety of ingredients and stuff it back into the skin, and then fry it over a medium flame until it is golden brown on both sides, and then serve it with tsi sauce, which makes it look exactly like the real fish, which is very interesting.

7, Fengcheng four cups of chicken:

Guangdong people often say that "no chicken is not a feast", four cups of chicken is one of Shunde's traditional dishes, because of the four cups of seasoning seasoning and named. Characterized by five flavors and harmony, fresh and strong flavor. 2004, Hong Kong gourmet Wei Ling led a delegation to Shunde taste, he proposed "Shunde has six chicken can not be eaten," which is famous in the first place is the Fengcheng four cups of chicken.

8, fried milk spelled pheasant roll:

Daliang fried milk is a typical example of "soft fried" dishes, but also one of Shunde's traditional dishes, has a history of more than 80 years. The practice is to use egg whites and fresh buffalo milk mixed with shrimp, sausage grains, fried in high-grade peanut oil, and then sprinkled with fried olives on the plate, the color is pure white, the milk flavor is thick and soft and smooth, and can be eaten with chopsticks or spoons, and is suitable for young and old alike.

Pheasant rolls are also a traditional Shunde dish, with aged Shaoxing wine marinated ice meat wrapped in ham, cut into chess pieces, deep-fried until both sides are golden brown, crispy and delicious, distinctive flavors, teeth and cheeks.

9, Shunde Crispy Roasted Goose:

Shunde Crispy Roasted Goose is oily and shiny, as red as jujubes, and the skin is as thin as silk without wrinkles, with an overflowing aroma and a crisp, tender flavor. Among them, Leliu Huanglian barbecue masters adhere to the traditional craftsmanship, with a large tile jar and "grouper branch" wooden charcoal grilled crispy roast goose original flavor, especially famous. Scrupulously abide by the "not beautiful not for sale, outdated not for sale" business purposes from the 1950s to retain to this day.

10, Junan steamed pig:

A "tongue on the tip of China", so that the Junan steamed pig reputation. "Junean steamed pig" has a long history, dating back to the Spring and Autumn period "Taigong divided pork" era, at least has been passed down for thousands of years. Junan Steamed Pork, with smooth skin and tender meat, is one of the four famous dishes of Junan Town, which is quite famous in the Pearl River Delta area of Guangdong Province and is well known both at home and abroad.

Why Shunde is called the world's culinary capital

Xinhua Food learned from the China Culinary Association that only six cities in the world have been honored with the title as of now, namely, China-Chengdu, China-Shunde, South Korea-Jeonju, Colombia-Popayán, Sweden-Udetsson, and Lebanon-Zahle. This also means that Shunde is among the world's top six "world food capitals".

It is reported that this year there are 50 cities around the world*** participating in the selection, and many of them are world-famous gastronomic regions. What makes Shunde the title of "World Gourmet Capital"?

Shunde representative food: Junean steamed pig

"Food in Guangzhou, cooking out of Fengcheng"

A "food in Guangzhou" attracted a number of domestic and foreign tourists for Guangzhou food tour and painstakingly, Guangzhou, the food city! The next phrase, "the kitchen is in Fengcheng," is little known to the world, and the younger generation is even more confused about what "Fengcheng" means.

Shunde, known as Fengcheng in ancient times, is located in the south-central part of Guangdong Province, China, and is known as the "hometown of cooking" and the "source of Cantonese cuisine". Shunde is good at taking the best of all worlds, innovation, cooking river freshness and steam fried various dishes, to the flavor of fresh, light and crispy reputation at home and abroad. According to relevant information, Shunde people like seasoning cooking, since ancient times, food is not too fine, chopping is not too fine, the style of food has been prevalent since the Qing Dynasty, as early as the Qing Dynasty, traveled to the province of Guangdong that is said to be "Shunde milk and honey of the township, the words of the diet, Guangzhou, less than its exquisite"; and in recent times, the Pearl River Delta area of the prevalence of " Food in Guangzhou, the kitchen out of Fengcheng," said also fully demonstrates the important position of Shunde in the field of Chinese cuisine, as well as Shunde people's cooking skills in the Cantonese cuisine in the unique advantages.

The "famous chefs of Fengcheng" are widely recognized by the outside world, and most restaurants in Guangzhou, Hong Kong, Macau and overseas Cantonese settlements are happy to employ Shunde chefs. Shunde is one of the densest areas of the country's famous restaurants, masters. Shunde's local catering talents are even more starry, with 9 "Chinese Culinary Masters" and 34 "Chinese Culinary Masters", 26 "Guangdong Culinary Masters", and in 2004, Shunde was honored by the China Culinary Arts Center (CCA). In 2004, Shunde was honored by the China Cuisine Association as the "Hometown of Chinese Chefs", and has become one of the three major hometowns of chefs in China.

Shunde's representative cuisine: double-skinned milk

Putting the "Cantonese flavor" to the "bone"

It is well known that as one of the eight major Chinese cuisines, Cantonese cuisine has a wide range of influences in the world. The Pearl River Delta, as the southern gate of China, with the modern wave of immigrants, Cantonese cuisine has spread to all over the world, the United States, Britain, France, Holland, Japan, etc. There are nearly 10,000 Cantonese teahouses, restaurants, Cantonese cuisine through the compatibility of absorbing the essence of various cuisines to form a series of unique local characteristics of the cuisine, in the whole world on behalf of the Chinese cuisine is a unique trend.

What are the famous dishes of Shunde

One, Junan steamed pig

Tongue on the tip of the Chinese special introduction to the Junan steamed pig, this dish is known as Shunde dishes in the "aristocrat", the filming place is Shunde's "Dabanqiao Farms The filming took place at the "Dabanqiao Farm" in Shunde. The local practice is to remove the bones of the pig, with salt, sugar, cooking wine, pepper, five-spice powder, star anise and other marinade 5, 6 hours after the special steamer into the steamer, because the pig is steamed, lard are steamed out, so the pork is fat and thin, fragrant and not greasy.

Two, sheep forehead roast goose

There is a saying in folklore: "Guangdong three treasures: roast goose, lychee, herbal tea store." After eating roast goose and lychee, to a cup of herbal tea under the fire, really complement each other. To eat roast goose, the most famous than the Shunde Lunjiao sheep amount of roast goose. This kind of roast goose boy with materials and production is very careful, choose 4-5 pounds of black maned goose, burned and woke up ten minutes, and then served, so that the roast goose skin crispy meat tender, oil fragrance overflowing.

Three, sauna chicken

Shunde people are the best at doing is chicken and fish, and do a variety of practices, which sauna chicken must try. Shunde people in the diet can be said to be the sky is the limit, this sauna chicken practice is actually not difficult, is in the steamer will be steamed chicken, but the difference is that the Shunde people use the soup instead of water to steam chicken, usually pork bone soup mostly. Each table's steamer is equipped with a timer, and the time it takes to steam different foods is posted on the wall. Once diners have placed their ingredients, they press the timer, steam them, and then enjoy the flavor while it's still fresh and hot.

Four, Fengcheng four cups of chicken

Shunde selection of fat and thin suitable for the three yellow chicken, and then with oil, sugar, wine and old soy sauce cooking and become, with simple ingredients, but the food flavor and harmony, the chicken skin, smooth, juicy and sweet, it is very authentic Shunde cuisine.

Five, anti-bone snake

Anti-bone snake is one of the signature dishes of Shunde Ronggui Haojinglai Restaurant. The snake is cut into segments and fried in hot oil so that the segments are rolled up in reverse, which has a strong flavor and is an extremely popular dish for drinking.

Sixth, vegetable far fried water snake slice

Fried water snake slice is the famous dish of Lelu, the water snake slice, with mushrooms, fresh bamboo shoots, peas, cucumber, etc., fried together, the snake meat of the sweet and the fragrance of the vegetables together, the white and green, sells very well.

Seven, big pot fish

To the fish country Shunde, how can not eat big pot fish? This meal is not only fish Oh, there are a lot of prawns, shellfish, flower crab, etc., a variety of seafood on the table, the lineup is quite luxurious!

Eight, Shunde stewed goose

Shunde's countryside feasts must have goose, goose eating method is also a lot of, which is the most popular stewed goose. The local selection of 5, 6 pounds of black maned goose, cut into pieces and added ginger and garlic hot frying pan for a few minutes, such as goose meat slightly golden, add the secret sauce, _ 5 minutes on the table, but do not immediately uncover Oh, usually also on the table to stew for 20 minutes and then open the pot, the goose meat at this time has become a golden brown, the entrance to the mouth is fragrant, and will not feel the slightest bit of fat.

Shunde has a long history of food, as the saying goes, "Eat in Guangdong, kitchen out of Fengcheng." Shunde's famous chefs in China and even the world are quite famous, Shunde snacks from the people, rooted in thousands of households, streets and alleys, is the crystallization of the wisdom of the people of Shunde for thousands of years, it and Shunde cuisine interdependent.

Shunde dishes mostly from home cooking, not the pursuit of the extraordinary knife work, God's cooking, more is to do a delicious dish of persistence. As the saying goes, "Eat in Guangdong, cook in Fengcheng", many people say that all the people in Shunde are cooks, and the pursuit of food is almost religious. In fact, the mouse two think this sentence is not accurate enough, should say even eat should be in Shunde only right.