Shunde Cuisine Introduction Cuisine is cooked in Shunde, and Fengcheng is located in the Pearl River Delta. Shunde cuisine is the most famous. There used to be a saying that "food is in Shunde and cooking is in Fengcheng". Famous dishes and snacks are well known. The overall quality of Shunde chefs is high, and there are traces of food everywhere. There are many different cooking methods for chicken alone, such as chicken from the Salt Bureau in Nanqiao, Guizhou, white-cut chicken in Liule Mountain Villa, and four cups of chicken in Shunfu Hotel. In recent years, Shunde has also awarded the top ten gold medals for famous dishes, among which Daliang pheasant pot paste milk. Jun 'an Fried Fish Cake, Shunde Fish Rotten, Jinbang Fried Lobster Pills with Milk, Fried Water Snake Slices with Vegetables, Secret Net abalone, Bodhi Xueyi Vegetable, Yipin Sea Cucumber, etc. Just listening to the name is already mouth watering. In addition, it is worth mentioning Shunde snacks, such as Daliang's double-skin milk, Nannai peanuts, Nannai's crumbling sand, Fengcheng's Jinbang milk, Longjiang fried pile, Lecong Lunjiao cake and so on. All of them are familiar and talked about by foodies. Hong Kong and Macao diners love music and food. Speaking of Shunde music, Hong Kong and Macao diners are well known. According to local people, when Hong Kong diners arrive in Shunde, they always drive to Liu Le to "eat hard", sometimes two or three people, sometimes an entire tour group. The dish here, soft fried water snake slices, is a golden dish in Shunde: snake meat is white, sweet but not tough, and delicious. It is said that the key to the toughness of water snake slices is freshness. After the snake meat is cooked, it is best to fry it immediately, otherwise the meat quality will be greatly reduced after half an hour. Fried here? H sweet fish is also very special, because it is fried rather than fried, so the fish can keep a certain amount of water and taste particularly delicious. Besides, fried? H Fish mouth, raw melon fish head soup and roasted goose are all famous dishes here. Jibei Water Snake Porridge Street Shunde Longjiang Jibei is a must-see place for Guangzhou and homesick diners. The specialty here is water snake porridge. On both sides of Jibei Water Snake Porridge Food Street, there are water snake porridge shops. It can be described as a veritable water snake porridge city. These porridge shops have a certain scale. The largest can hold 40 or 50 big tables and more than 500 people can eat. The smallest also has 20 or 30 tables. According to Zuiji, the owner of the earliest water snake porridge shop, all the water snake porridge here is cooked and eaten now. After the guests choose the snakes in the snake cage, they will immediately send them to the kitchen to cook. Customers should do it themselves. There are three kinds of snakes here, and the price difference between them is 5 to 10 yuan. Besides water snakes, there are other snakes to choose from. There are noodles, rape and other supplies in the porridge city, and the selected snakes can also be made into salt and pepper snakes and boiled snakes. Stir-fried water snake: clean boneless meat with fresh vegetables such as bamboo shoots and peas. The snake slices are delicious and refreshing, and the snake eggs are smooth, which is different from seafood. Roasted insects: it occupies an important position in Shunde's traditional famous dishes. According to records, "insects can nourish the spleen and stomach, promote blood circulation and promote diuresis, treat edema and have the effect of strengthening the heart". The general production method is to wash fresh insects with clean water, separate them from clean water, use a casserole, and add appropriate amount of oil, salt, dried tangerine peel, etc. Stir it into jelly, steam it in water, cover it with tile, dry it with charcoal fire, and put it in the original pot. Wenda eel: The big eel produced in Shunde has dark lines, so it is also called striped eel. Eel is tender and delicious, rich in protein, and has the reputation of meat-eating ginseng. Boiled, steamed, roasted and fried are all delicious. The general practice is to cut the eel into 4-6 cm segments and cook it with garlic, barbecued pork and other condiments, which is delicious and smooth. As for restaurants, they have more styles, such as "lobster sauce, panlong eel" and "green string eel". Double skin milk: Daliang's "double skin stewed milk" is the best dessert. It is sweet, tender and unique. Many Hong Kong and Macao compatriots have to taste it for themselves when they travel back to their hometowns to visit relatives. The production method of "double-skin milk" is: put the milk in the tableware, stew it, then pour it into a small bowl (a small amount of milk is enough), let it cool and solidify into 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 out impurities with a bucket, 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. Jun 'an Fried Fish Cake: Sweet and smooth, the fish is elastic, and it is more delicious with clam sauce. This traditional food has a history of 100 years in Jun 'an Town, Shunde, and was awarded the title of "Chinese famous snack". Junan steamed pig: it has the effects of nourishing the body, moistening the skin and moistening the intestines; Can be used for adjuvant treatment of asthenia, lumbago due to kidney deficiency, hypomenorrhea and anemia after illness. Young and middle-aged women often eat this dish, which is beneficial to skin beauty. Stir-fried milk in Daliang: This dish has a history of more than 70 years and is popular in Hong Kong, Macao and Taiwan and South China. It is a typical example of "soft frying" in China cooking technology. It is characterized by bright white, tender and smooth, and rich milk flavor. The ingredients are chicken liver, eggs, crab meat, shrimp, olives, ham and so on. /kloc-around 0/976, the sister dish of fried milk-fried milk was introduced. The skin is crisp and sweet, the inside is soft and smooth, and the milk is pleasant. Has the effects of invigorating qi, nourishing blood, promoting fluid production and moistening intestines; It can be used for adjuvant treatment of habitual mystery, deficiency of qi and blood, physical weakness after illness, and gastric and duodenal ulcers. Daliang Fried Shrimp Cake: This dish is simple to make and delicious, and many hotels in the province have included it in the menu. It is characterized by golden color, sweet taste, delicious and refreshing. Ingredients include eggs, fried elements, etc. Daliangshan Chicken Roll: Another name: "Daliang Meat Roll" is one of the famous dishes in Cantonese cuisine. Made of fat slices, it is characterized by crispness, delicious burnt taste, fat but not greasy, and suitable for wine and tea. Top-boned eel: Also known as "boneless eel", it is named after removing the spine of eel (river eel) when cooking. It is characterized by pure boneless meat, original flavor, soft and smooth fragrance, delicious taste and unique shape. The ingredients are fire, mushrooms, ham, pomelo peel and so on. Six-flavor painted long fish: a traditional famous dish with the characteristics of water town. It is characterized by freshness, fragrance, smoothness, taste, nourishing yin and enriching blood. The ingredients are semi-fat and semi-lean barbecued pork, green pepper, cooked bamboo shoots, leeks, mushrooms, dried rice noodles and so on. Shunde grass carp sausage: Many people don't like it, but Shunde people are skilled in cooking and have created a variety of cooking methods, such as frying and frying, to make it delicious and tasteless. This is a traditional way of eating, which is characterized by sweetness, tenderness and delicacy. Fried shredded fish: fresh and sweet, sweet and smooth. Stir-fried water snake slices: This is a traditional dish in Liu Le (Longjiang), which is characterized by delicious and refreshing taste. Stewed water fish: sweet and delicious, nourishing yin and tonifying kidney. The ingredients are yam, medlar, mushrooms and lean meat. Fengcheng wine-brewed zucchini: the black-haired zucchini produced in the suburbs of Daliang is short and tender. Locals use this specialty to make a famous home-cooked dish-wine-brewed zucchini. Characterized by sweet, soft and smooth, sweet and delicious. The ingredients are fresh shad meat, lean pork, wet mushrooms, dried shrimps, wet squid and so on. Lecong Fish Rot: It is a traditional dish in Lecong Town of this city. Most local people hold wine to entertain guests and reward them with fish rot. "Braised fish in mushroom oyster sauce", "Stewed fish nest with chives", "Braised fish with lettuce and gall" and "Braised fish in hot pot made of fish rot" are all delicious. Characterized by golden color, sweet and delicious. Jun 'an Fried Fish Cake: It is a traditional delicacy in Jun 'an Town with a history of 100 years. It is characterized by bright color, smoothness and sweetness. Chicken nest three silk: first made in the Qing Dynasty, it was named after fried chicken (nicknamed "chicken") made of three kinds of filamentous foods. It is characterized by delicious flavor, tender and smooth shredded pork, harmonious color and beautiful shape. The ingredients are chicken, braised pork (tongue), braised pork belly, bamboo shoots and green peppers. Jinbang Milk: It started in the Ming Dynasty and originated in Jinbang Village, Daliang. It is a snow-white round slice, slightly salty and sweet, healthy and healthy, with the effect of reducing fire, and can be eaten with porridge. Now, in addition to dozens of shops in daliang town, overseas Chinese manufacturers such as Hongkong, Macau, Singapore and Malaysia are also attracting customers with the name of "Golden Milk". Da Liang Dan Sha: A food made of flour mixed with lard, south milk, sugar and other ingredients looks like a golden butterfly. Shunde is commonly known as "playing sand", hence its name. The "Ji Cheng" old shop founded outside the east gate of the county during the Qianlong period of the Qing Dynasty was originally a brittle plate; Later, "Li Xiji" was improved, with sweet and crisp flavor and moderate salty and sweet taste. The varieties are oyster sauce, shrimp sauce, dried plums and south milk. At present, most of the production is south milk blasting sand. Fengcheng fish skin horn: it was first made in Daliang "Feng Bu Ji" old shop in Qing Dynasty. Select fresh shad, scrape and braise in soy sauce, rub it into thin skin with fine flour, add lean meat floss, fresh shrimp, leek, fresh bamboo shoots and white sesame (stir-fried) as stuffing, and package it into a small and exquisite jiaozi shape. Fish skin dumplings can be steamed and fried, and they are more delicious when cooked in soup. Lunjiao cake: It was first made in a porridge shop called Liang in Shiqiaotou, Lunjiao Town, Ming Dynasty. The cake is white and crystal clear, with small eyes connected, even and orderly, soft and elastic in texture, not easy to break, sweet and refreshing in taste, and fragrant in teeth and cheeks. Today, it is very popular at home and abroad. Longjiang Fried Dumplings: It is a kind of Lunar New Year's Eve dinner, which was first made in the Ming Dynasty. Glutinous rice flour mixed with sticky rice flour is ground into skin, and popcorn, fried peanuts and syrup are mixed into stuffing. Knead into a ball, the size of a fist, and the surface is full of sesame seeds. It was fried until golden brown in the oil pan. It tastes crisp and sweet and has long been popular in Hong Kong, Macao and other provinces.