Shunde cuisine

1. Double-skin milk: The method of authentic double-skin milk is very elegant. Put some milk in the tableware, stew it and pour it into a small bowl. When it cools and solidifies into a layer of milk skin, then gently pour out the milk and leave the milk skin at the bottom of the bowl. In addition, mix fresh milk with white sugar, filter impurities with a funnel, pour in fresh milk with adjusted milk protein, cover with a small plate to prevent steam dripping on the surface from affecting the quality, and stew for 15 minutes. Produce two layers of skin, the upper layer of milk skin is sweet and the lower layer of milk skin is smooth.

2. Chencun powder: It has a history of nearly 80 years. 1927, Huang Dan, a native of Chencun, Shunde, created a kind of rice noodle, which was thin, cool, smooth and soft, and became famous in one fell swoop. The locals called it powdered egg. After that, they sent the powder to other places, and foreigners took the name of Chencun powder.

3. Steamed pig: The ingredient of this dish is a whole pig of about 50 kg. Pickling takes 6 hours. First, the whole body was smeared with Qu liquor to remove the fishy smell of pigs, and then pickled with spiced powder, ginger powder, Siraitia grosvenorii and refined salt. Steaming pigs needs fierce fire, so we often choose a brick stove to add firewood and fire. When the stainless steel steamer spews white smoke, we will lift the steamer, and then stick a steel needle into the pork to let the lard under the pigskin flow out, which is more refreshing and not greasy. When the pork is full, scoop up ice water and pour it on the steamed pig. The extreme blend of hot and cold makes pork tighten rapidly. At this time, put it back on the furnace and steam it for 15 to 20 minutes, which is also a complete success. The pork steamed from the oven is full of fragrance. When the blade touches, the pork should be separated, and then a handful of sesame seeds should be sprinkled and mixed well, and then it can be served.

4. Fried pile: Fried pile is made by mixing glutinous rice flour with sticky rice flour, adding popcorn, fried peanuts and syrup as stuffing, kneading into a ball as big as a fist, and covering the skin with sesame seeds. It was fried until golden brown in the oil pan. It tastes crisp and sweet.

5. Lunjiao Cake: Originated from Lunjiao Town, Shunde District, Guangdong Province, it is a typical Lingnan Han cake. Because of its special quality and flavor, it is loved by consumers, especially in summer. Production is very common at present. Lunjiao cake is made from indica rice flour by yeast fermentation, which converts starch into a mixture of starch and dextrin, and then steamed and shaped, with high transparency. Soft and tough products, similar to glutinous rice. The main raw material, indica rice flour, contains protein, carbohydrates, vitamin b 1, iron, phosphorus, potassium and other nutrients, which are easy to digest and absorb, and have the effects of invigorating the middle energizer, invigorating the spleen and nourishing the stomach.