What are the specialties of Shunde, Guangdong

Shunde Food Introduction Food in Shunde Kitchen out of Fengcheng In the Pearl River Delta area, Shunde cuisine is the most famous. In the Pearl River Delta area, Shunde cuisine is the most famous. In the past, there has long been "food in Shunde, the kitchen out of Fengcheng," said. Famous dishes and snacks are known far and wide The overall quality of Shunde's chefs is high, and there are traces of good food everywhere. Chicken alone has a variety of different cooking methods, the famous ones include the salt bureau chicken in Nanqiao, Guizhou, the white-cut castrated chicken in Leliu Village, and the four cups of chicken in Shunfu Restaurant, etc. In recent years, Shunde has also awarded the top ten best chicken dishes. In recent years, Shunde has also awarded ten famous gold medal dishes, including Daliang pheasant with pot-sticker milk. Junan Pan-fried Fish Cake, Shunde Fish Rot, Fried Lobster Balls with Milk in Jinbang, Fried Sliced Water Snake with Vegetable Yuan, Secret Net Abalone, Vegetarian on Bodhi Snow Cloth, and One-Piece Sea Cucumber. Just listening to the names, one can already salivate. It is also worth mentioning the snacks of Shunde, such as Daliang's double-skinned milk, South Milk Peanuts, South Milk Pangsha, Fengcheng's Jinbang Cow's Milk, Longjiang Pancake Pile, Lechon Lunjiao Cake, etc., are known far and wide, for the foodies enjoy. Hong Kong and Macao diners love Leliu cuisine When it comes to Shunde Leliu, no one in Hong Kong and Macao diners do not know. According to local people, Hong Kong diners to Shunde, always have to drive a special trip into the Lehliu "eat meal strength", sometimes two to three people, sometimes a whole tour group.　　The dish here is soft fried water snake slice is Shunde's gold medal dish: snake meat color snow white, meat sweet and not tough, fresh and tasty. It is said that the reason why the water snake slice is not tough, the key is fresh, the snake meat up meat, it is best to fry, otherwise half an hour later, the meat quality will be greatly reduced. The fried fish here is also very special, because it is fried not deep-fried, so the fish can maintain a certain amount of moisture, eating especially fresh, in addition, fried fish mouth, Sheng Gua fish head soup, roast goose are famous dishes here. Jibei Water Snake Congee Street Shunde Longjiang Jibei is a must-visit place for Guangzhou and Sihxiang diners, and the signature food here is water snake congee. On both sides of the street, there are water snake congee stores, making it a real water snake congee city. These congee stores have a certain scale, the largest can set up 40 to 50 tables for more than 500 people to eat, the least also have 20 to 30 tables. According to the earliest open water snake congee store Drunken Kee boss, here is the water snake congee are that point that do, guests in the snake cage to pick a good snake, sent to the kitchen that cook, buy how many water snakes to cook how much congee is the customer's discretion. There are three sizes of snakes here, with a difference of 5 to 10 dollars between the various sizes of snakes, and there are other snakes to choose from in addition to water snakes. Inside the congee city, there are also noodles and greens available, and you can also pick and buy snakes and make them into salt and pepper snakes, white burnt snakes and so on. Fried water snake: net meat without bones, with fresh bamboo shoots, peas and other vegetables, snake slices fresh and crisp, snake eggs smooth, and seafood than, a different flavor. Baked Worms: In the Shunde traditional dishes occupy an important place, according to records: "Worms can replenish the spleen and stomach, blood and dampness, can cure edema, have the effect of strong heart". The general method is to rinse fresh worms with water, separated from the water part, with a tile bowl device, put the right amount of oil and salt, Chen Pi, etc., stirred into a gelatinous form, steamed under water, and then add a tile cover, the top and bottom with charcoal fire drying, the original bowl on the table. Big Eel: Big eels from Shunde are also known as striped eels because of the dark lines on their bodies. Eel meat is tender and flavorful, rich in protein, meat ginseng is known as. Wen, steaming, baking and frying and other methods are delicious. The general system is to cut the eel into 4-6 cm section, with garlic, barbecued pork and other condiments, boiled, flavorful, rich and smooth. As for the restaurant system, there are more styles, there are the so-called "black bean sauce pan long eel", "green skewered eel" and so on. Double skin milk: Dalieng "double skin stewed milk", is a dessert in the top quality, sweet, tender and smooth, unique, many Hong Kong and Macao compatriots return home to travel, visiting relatives are to personally visit the restaurant to taste. The production method of "double skin milk" is: put the milk into the food utensils stew rolled into a small bowl (a small amount of milk can be), to be cooled and solidified into a milk skin, and then gently pour out the milk, so that the milk skin to stay at the bottom of the bowl. Another will be fresh milk with sugar stirred well with a rodeo strainer to remove debris, the milk proteins adjusted to the fresh milk poured in, covered with a small dish, to prevent the steam dripping off the surface to affect the quality of the simmering water for 15 minutes that is completed. Junan Pan-fried Fish Cake: Sweet and smooth, the fish meat has elasticity, and the clam sauce makes it even more flavorful. This traditional food has a history of more than one hundred years in Junan Town, Shunde, and was once awarded the title of "Famous Chinese Snacks". Junan Steamed Pork: It has the effect of enriching the muscles and body, moisturizing the skin, moistening the intestines and bones, etc. It can be used to assist in the treatment of post-sickness weakness, kidney deficiency and lumbar pain, menstrual blood thinning, anemia and so on. Young and middle-aged women often eat this dish, good skin beauty effect. Daliang fried milk: this dish has a history of more than 70 years, popular in Hong Kong, Macao and South China, is a typical example of Chinese culinary technology, "soft fried" dishes. It is characterized by its bright white color, tenderness, softness and rich milk flavor. Ingredients include chicken liver, egg, crab meat, shrimp, olives and ham. Around 1976, the launch of fried milk sister dishes - fried milk, crispy and sweet skin, wrapped in loose soft and smooth, pleasant milk flavor. There is a tonic blood, body and intestines and other effects; can be used to assist in the treatment of habitual secret, blood deficiency, after the disease body weakness, gastric and duodenal ulcers and other diseases. Daliang fried shrimp cake: this dish is easy to make and taste very good, many hotels in the province it is included in the menu. Characterized by golden color, sweet taste, fresh and crisp. Ingredients are eggs, fried olive and so on. Daliang Pheasant Rolls: Otherwise known as "Daliang Pork Rolls", it is one of the more well-known dishes in Cantonese cuisine. It is made of fat meat, characterized by sweet and crispy, burnt flavor, fat but not greasy, suitable for wine and tea. Big Eel with Top Bone: Also known as "Big Eel without Bone", it is named after the removal of the backbone of eel (river eel) during cooking. It is characterized by pure meat without bones, original flavor, soft, smooth and fragrant, fresh and tasty, and chic shape. Ingredients include pork belly, mushrooms, ham and pomelo peel. Six Flavors of Painted Fish: A traditional dish rich in the characteristics of the water town. It is characterized by freshness and smoothness, deliciousness, nourishing Yin and blood. Ingredients are half fat and thin barbecued pork, green and red pepper, cooked bamboo shoots, leeks, mushrooms, dry rice noodles and so on. Shunde grass carp intestines: many people think not to eat, but the Shunde people skillfully cooked, created a variety of methods such as frying, deep-frying, so that it becomes fat and tasty and no fishy taste of food. This is a traditional way of eating, characterized by sweet and tender, delicious. Fried Shredded Water Fish: Fresh and sweet flavor, sweet and smooth meat. Stir-fried Water Snake Slices: a traditional dish of Lelu (Longjiang), characterized by fresh taste and refreshing flavor. Stewed Water Fish: Sweet and delicious, nourishing Yin and tonifying the kidneys. Ingredients include Chinese yam, wolfberries, mushrooms and lean pork. Fengcheng Stuffed Melon: The black hairy melons produced in the suburbs of Daliang are short and tender, and the locals make use of this specialty to make a famous family dish - stuffed melons. It is characterized by sweetness, softness and sweetness. Ingredients include fresh pangolin meat, fat and lean pork, wet mushrooms, shrimp and squid. Lecong Fish Rot: This is a traditional dish of Lecong Township in the city, and local people often use fish rot to pay for their guests at banquets. Fish rot made of "mushrooms oyster sauce grilled fish rot", "leeks on the soup fish rot nest", "lettuce gall grilled fish rot", "hot pot fish rot "The dish is characterized by its golden color, sweetness and sweetness. Characterized by golden color, sweet and fresh. Junan Pan-fried Fish Cake: It is a traditional cuisine of Junan Township with a history of more than one hundred years. It is characterized by its bright color, smoothness and sweetness. Phoenix Nest Three Shreds: It was first made in the Qing Dynasty, because it is made of three kinds of silk ingredients intertwined horizontally and horizontally like a bird's nest of fried chicken (elegantly known as "phoenix") eggs, so it is named. Characterized by fresh flavor, tender meat, color and luster harmony, beautiful shape. Ingredients are chicken, marinated pig (tongue), marinated pork belly, bamboo shoots, green and red peppers and so on. Jinbang cow's milk: began in the Ming Dynasty, originated in the village of Jinbang, Daliang. For the snow-white round-shaped slices, taste slightly salty and sweet and tasty, positive gas tonic body, have the effect of falling fire, can be porridge with rice. Now in addition to dozens of stores in the town of Daliang production and operation, Hong Kong, Macao, Singapore, Malaysia and other overseas Chinese production merchants, but also to "Jinbang cow's milk," the name to the wide range of recruitment. Daliang Boom Sand: flour mixed with lard, milk, sugar and other ingredients into the food, shaped like a golden butterfly, Shunde commonly known as the butterfly for the "Boom Sand", hence the name. Started in the Qing dynasty in the Qianlong period of the county outside the east gate of the "Cheng Kee" old store, the first for the crisp hard sheet; later "Li Xi Kee" to improve the flavor of sweet and crispy, moderately sweet and salty, varieties of oyster sauce, shrimp, olive oil, milk and so on. The current production is mostly for the South Milk Boom Sand. Fengcheng Fish Skin Jiao: It was first made in the Qing Dynasty at the old store of "Feng Buji" in Daliang. Fresh pangolin meat scraping and stewing, and the best flour rolled and milled thin for the skin, lean pork, fresh shrimp, leeks, fresh bamboo shoots, white sesame (fried) and so on are mixed as a filling, wrapped into small and exquisite dumplings. Fish skin dumplings can be steamed, can be fried, put into the soup boiled flavor is more delicious. Lunjiao cake: started in the Ming Dynasty Lunjiao town stone bridge at the head of a Liang congee store. Cake body color snow white crystal, horizontal and vertical small eyes connected, uniform and orderly, the texture is soft and smooth and elastic, not easy to break, taste sweet and cool, teeth and cheeks. So far it is popular at home and abroad. Longjiang Pancake: It is a kind of Lunar New Year's Eve food, which was first made in the Ming Dynasty. Glutinous rice flour rubbed with sticky rice flour milled for the skin, to popcorn and fried peanuts with syrup mixed for filling, pinched into a ball, as big as a fist, the table into a reel full of sesame seeds, deep-fried in a frying pan to a golden brown that is. Taste crunchy and sweet, long popular in the province, Hong Kong and Macao.