What are the top ten cuisines in Foshan?

Foshan is the Pearl River Delta "hometown of food", is one of the birthplace of Cantonese cuisine, so what are the top ten cuisine in Foshan? Here together to see the answer.

1, fried milk spelled pheasant roll. Daliang pheasant rolls, also known as "Daliang meat rolls", is one of the more well-known dishes in Cantonese cuisine. Made of fat meat slices, characterized by sweet and crispy, burnt flavor, fat but not greasy, suitable for wine and tea.

2, Junean steamed pig. Junan steamed pork skin slippery meat cool, fragrant and tender qualities, captured a lot of diners. Junan steamed pork "wonderful pen" is steamed, with the steam to melt away the pig's grease, without harming the freshness of the pork itself.

3, fried fish cakes. Pan-fried fish cakes are sweet and smooth, the fish meat has elasticity, with clams and mealybugs sauce to eat more fresh flavor. This traditional food has a history of more than a hundred years in Shunde, and has been awarded the title of "Famous Chinese Snacks". It is characterized by its fresh color, smoothness and sweetness.

4, four cups of chicken. Four cups of chicken is one of Shunde's traditional dishes, because of the four cups of seasoning that is a cup of oil or a cup of water, a cup of wine, a cup of sugar, a cup of soy sauce seasoning and so named. The three yellow chicken with just the right amount of fat and thinness is in close contact with the sugar, wine, oil and soy sauce, the skin is crisp and the meat is smooth, and the juice is thick and sweet.

5, Fengcheng stuffed melon. Daliang suburbs produced black hair melon, body short meat tender, local people use this specialty, made a family dish - stuffed melon. Characterized by sweet, soft and smooth, sweet and flavorful.

6, Shunde steamed fish. Shunde chef has the first stunt is cooking fish. Steamed fish is the Shunde chef's best. Shunde chef steamed fish, a change in the millennium of flat steam habits, the back of the fish steamed towards the sky, which is conducive to the steam run and the fish body easy to cook, at the same time, so that the fish from the plane still life painting into a three-dimensional sculpture, giving a person the impression of raw and fresh.

7, split fish soup. Split Fish Soup is bighead carp meat as the main ingredient, with fish soup as the soup base, supplemented by a variety of other materials, through the Shunde traditional cooking techniques cooked dishes. The soup is milky white in color, with a delicious taste, distinct layers, rich flavor and aromatic smell.

8, vegetable far fried water snake piece. Vegetable far fried water snake slice vegetable far fried water snake slice, is Leliu (a said Longjiang) a traditional dish, water snake skinned up to remove the bone after slicing. Slices of water snake are sliced after skinning and removing the bones, and then stir-fried with fresh bamboo shoots, peas and other vegetable ingredients. Snake meat sweet lubrication and vegetables far from the fragrance of the fusion together to complement each other, fresh meat color white, vegetables far from the green verdant, sells extremely beautiful.

9, crispy roast goose. As one of the Shunde cuisine "meat" representative, roast goose skin crispy, oil foot, meat flavor, is the Shunde neighborhood word of mouth "delicacy". Freshly baked roast goose, shiny oil, color like red dates, aroma, crispy skin and tender meat, skin as thin as silk without wrinkles, thick gravy along the meat flowing down, let a person mouth-watering.

10, hometown stuffed pangolin. At the end of the Qing Dynasty, a girl from Shunde, A Cai, went to Hong Kong to work as an amah in a big family. The young master coveted A Cai's beauty and wanted to make her his concubine, so he made it difficult for A Cai by saying, "Eat pangolin without getting stuck in the mud". The young master of the family, Ah Cai, then came up with a way to make pangolin by adding eight ingredients to the pangolin tart fish gelatin, stirring them together, and then stuffing them into the fish skin to restore the fish's original shape, making pangolin in the hometown, which was praised by the young master and allowed her to go back to her hometown to get married.

The above is the content of the introduction of what is the top ten food in Foshan.