Shunde cuisine

The top ten must-eat foods in Shunde are pheasant roll with fried milk, steamed pig in Jun 'an, fried fish cake, four cups of chicken in Shunde, steamed melon in Fengcheng, steamed fish in Shunde, shredded fish soup, fried water snake slices with vegetables, crispy roast goose and home-cooked shad.

First, Shunde cuisine fried milk and pheasant rolls.

Daliangshan chicken roll, also known as "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.

Second, Shunde dishes are all steamed pigs.

Junan steamed pigskin is tender and delicious, which has won the favor of many diners. The "magic pen" of Jun 'an steamed pig lies in steaming, which not only removes the fat on the pig, but also does not harm the delicious taste of the pork itself.

3. Shunde fried fish cake

The fried fish cake is sweet and smooth, and the fish is elastic, which is more delicious with clam sauce. This traditional food has been in Shunde for 100 years and was awarded the title of "Chinese famous snack". Its characteristics are full of color and fragrance, smooth and sweet.

Four cups of chicken in Shunde, Shunde cuisine

Four cups of chicken is one of the traditional famous dishes in Shunde, named after four cups of seasoning, that is, one cup of oil or one cup of water, one cup of wine, one cup of sugar and one cup of soy sauce. Fat and thin Sanhuang chicken, after close contact with sugar, wine, oil and soy sauce, has smooth skin and sweet juice.

Five, Shunde cuisine Fengcheng stuffed melon

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-stuffed zucchini. Characterized by sweet, soft and smooth, sweet and delicious.

6. Shunde cuisine Shunde steamed fish

Chef Shunde's first stunt is cooking fish. Steamed fish is a must for Shunde chefs. Chefs in Shunde steamed fish, which changed the habit of flat steaming for thousands of years. Steaming the fish with the back facing the sky is beneficial to steaming operation and the fish is easy to cook. At the same time, the fish has changed from a plane still life painting to a three-dimensional sculpture, giving people a fresh impression.

Seven, Shunde vegetable fish soup.

Fish soup is a dish made of bighead carp meat as the main ingredient, fish soup as the soup base, supplemented by various other materials, and cooked by Shunde traditional cooking technology. Fish soup is milky white, delicious, layered, rich in flavor and fragrant.

Eight, Shunde cuisine fried water snake slices.

Fried water snake slices with vegetables is a traditional dish in Liu Le (Longjiang). Water snake peeled and boned and sliced. Stir-fry fresh bamboo shoots, peas and other vegetables. The sweet lubrication of snake meat and the fragrance of vegetables combine to complement each other. The color of fresh meat is white, and vegetables are far green and beautiful.

Nine, Shunde gourmet crispy roast goose

Roasted goose, as one of the representatives of Shunde cuisine "meat", is crisp, oily and fragrant, which is a "delicious" passed down from mouth to mouth in Shunde neighborhood. The freshly baked roast goose is shiny and watery, and its color is like red dates. Its fragrance is overflowing, its skin is crisp and tender, and its skin is as thin as silk without wrinkling. The delicious gravy flows down the skin and makes people drool.

Ten, hometown Shunde gourmet stuffed shad.

The shad is made from fish meat and gelatin, and eight kinds of materials are added and stirred evenly, and then the fish skin is brewed to restore the fish to its original state, thus making the homemade shad.