What are the more distinctive delicacies in Shunde?

Jun'an steamed pig, with smooth skin and meat, fragrant and tender characteristics, has captured many diners. The "magic pen" of Jun'an steamed pig lies in steaming, using steaming to remove the fat of the pig, without harming the deliciousness of the pork itself. Four-cup chicken is one of the traditional famous dishes in Shunde, which is named after the seasoning with four cups of seasoning, that is, a glass of oil or a glass of water, a glass of wine, a cup of sugar, and a cup of soy sauce.

After close contact with sugar, wine, oil, and soy sauce, the skin is smooth and the meat is smooth, and the juice is thick and sweet. Water snake soup, snake soup is crystal clear, soft and sweet, and the appearance and taste are very attractive. The taste is fragrant and smooth, and the delicious taste is like the feeling of first love, which will make you unforgettable.

And the fragrance of chrysanthemums in the snake soup can make you chew the strong taste of autumn. According to the chef, this snake soup has the effect of nourishing and nourishing the skin, and Hong Kong and Macao foodies regard it as a supreme product. Daliang Pheasant Roll, also known as Daliang Meat Roll, is one of the more well-known dishes in Cantonese cuisine.

In the twenties of the twentieth century, Daliang Yichunyuan Restaurant was created by Master Dong Cheng. The name is the same as the pheasant roll contained in Yuan Mei's "Suiyuan Recipe" in the Qing Dynasty, but the materials and production are different. It is made of fatty meat slices, which is characterized by crispy crispiness, burnt flavor and beauty, fat but not greasy, and suitable for wine and tea.

Pork Po, Renxin, Lunjiao Cake, and Red Rice Wine are all very distinctive, so you can try them.

Double skin milk must be tried! The taste of jelly is completely different from that of other places, it melts in the mouth, and the milky taste is super strong, and the double skin milk in other places is no longer double skin milk after eating.

A lot, such as fried rice noodles or something.

Daliang: fried milk, double skin milk, ginger milk, Jinbang milk, sand sand, pheasant rolls, dirty chicken, Ah Erliang soup, porridge bottom hot pot;

Rong Gui: chicken cake, four-base pork liver porridge, Honoxiang Wai kohlrabi;

Lunjiao: Lunjiao cake, sheep roast goose, sheep paparazzi duck;

Lunjiao cake looks like a white sugar cake, but it is more delicate than the white sugar cake, it is steamed with fermented rice milk alone, the taste is sweet, the bite is a little elastic but delicate, the chewing is a bit like the slight sour when the rice is chewed slowly, it is not much delicious, but I like to eat it because of the feelings, the era of material shortage, the tasteless rice, without other materials, turned into a snack.

Leliu: chrysanthemum water snake soup, coptis roast goose;

Chen Cun: Chen Cun Fen;

Jun'an: Hanging needle chicken, Jun'an fish cake, Jun'an steamed pig;

Xingtan: Eight treasures stuffed dace, river fresh;

Of all the cuisines, breakfast in Shunde is the most amazing. Most of the old-fashioned breakfast shops in Shunde are porridge stalls that are closed at noon, only do breakfast and afternoon markets, and the raw porridge is very good, and the store will have relatively simple Cantonese dim sum: chicken feet, pork ribs, dry steaming, glutinous rice chicken, fried zongzi, radish cake, taro cake, rice noodles and so on.

In Shunde, people always wish to have four stomachs like a cow right away, so that they can hold so many delicacies in the world.

Ronggui is the "food town" of Shunde, with the food album "Taste of Ronggui", "Ronggui Food Tourism Map" and the documentary "Taste of Shunde".

Ronggui food tourism map.

There is a saying in the food industry, "Eat in Guangzhou, cook out of Fengcheng", and Fengcheng is Shunde. Eighty percent of the chefs of Cantonese cuisine are from Shunde. Shunde's celebrity chefs are quite famous in China and even the world, Shunde snacks come from the people, rooted in thousands of households, streets and alleys, so if you want to eat food, you must use "find".

Transportation: <> transportation.

Shunde cuisine is a Cantonese cuisine in Cantonese cuisine, and it is also one of the important birthplaces of Cantonese cuisine.

Shunde cuisine is known for its rich and diverse production materials, and is known for its cooking skills, which are characterized by clear, fresh, refreshing, tender and smooth. Shunde has a long history of food culture. Historically, a large number of Central Plains people crossed the Nanling Mountains and came to Guangdong and Shunde.

The combination of the Central Plains food culture and the local rich agricultural and fishery products has become the origin of Cantonese cuisine culture and Shunde food culture. The developed economy has greatly promoted the development of Shunde's food culture, and has given birth to a large number of traditional famous dishes and dishes such as Daliang fried milk and double skin milk. After the liberation, especially since the reform and opening up, Shunde's food culture has been further promoted and developed. Shunde's catering industry continues to absorb the essence of China's major cuisines, widely learn from the strengths of Western cuisine, and constantly innovate business models, innovative catering raw materials, and innovative production methods with the spirit of "daring to be the first in the world", creating a large number of new dishes and new desserts such as fragrant jiji, water fish stewed fins, steamed Su Mei belly, Jinbang milk fried lobster balls, golden silk taro crisp, honeycomb horn, etc.

All kinds of restaurants and restaurants have sprung up. Among them, the hotels of Shunfeng Villa, Leliu Donghai Seafood Restaurant and Shunde Long were awarded the highest award in China's catering - "Chinese Famous Restaurant".

Double skin milk, Chen Cun noodles, steamed pigs, fried dumplings, Lunjiao cakes, etc. 1. Double skin milk: The practice of authentic double skin milk is very elegant, put the appropriate amount of milk into the eating utensils and stew and pour it into a small bowl, wait for it to cool and solidify into a milk skin, and then pour out the milk lightly, so that the milk skin remains at the bottom of the bowl.

In addition, the fresh milk and sugar are stirred well, and then the debris is filtered out with a funnel, and the fresh milk with milk protein is poured in, and covered with a small dish to prevent the steam from dripping on the surface and affecting the quality, and it is simmered for 15 minutes.

Shunde's double-skin milk is one of the most famous desserts in the local area, and the most authentic double-skin milk originated in Shunde during the Qing Dynasty.

The main ingredient is made by steaming milk, sugar, and eggs, and this simple dessert has now spread to people all over the world to be recognized, and the praise it has received can circle the globe for several weeks.

Double skin milk, Chen Cun noodles, steamed pigs, fried dumplings, Lunjiao cakes, etc. Eat, eat, eat, eat ten pounds a week