How delicious is the "Xunwei Shunde" outside the tip of the tongue?

As the saying goes, "Eat in Guangdong and do it in Fengcheng." And this Fengcheng, the kitchen out of Fengcheng, is Shunde, the hometown of cooking, the source of Cantonese cuisine.

Speaking of the food documentary "Looking for Shunde", it is also in the same strain as "The Tip of the Tongue". The fifth episode of Tip of the Tongue 2 is directed by Fei He, who is also the director of Exploring Shunde.

The score on Douban is even higher than that on Tip of the Tongue 2. The reason why there is such a big gap of 0.5 points is that Shunde is simply a place to open food plugins ... Many foodies once flew to Shunde for one word: eat.

Shunde cuisine comes from the folk, and there are many kinds of flavor snacks, which are simple, pure and original. Next, let's use treading on thin ice to reveal Shunde's "original" food ~

Hand-painted Shunde Food Map @zcool Liang Yiping

1, rich and smooth double skin milk

Speaking of Shunde double skin milk, it must be one of the most authentic foods in Shunde. It is said that when a local farmer in Shunde made breakfast in the morning, he accidentally turned over a pattern in buffalo milk and inadvertently brought out the folk food "double skin milk". The upper skin is sweet and the lower skin is slippery, hence the name "double skin milk".

Shunde double skin milk is sweet, smooth and rich in milk fragrance. In addition to choosing the milk produced by local buffalo, the store does not go with the flow and insists on the traditional production technology, only to preserve the earliest flavor.

Exercise:

① Boil the fresh milk first and pour it into a bowl while it is hot. Hot air will crust the surface of milk.

(2) After the milk is completely cooled, leave the skin at the bottom of the bowl and pour out the milk.

(3) Add sugar and egg white and stir well, then pour it back into the bowl with milk skin just now, so that the milk skin at the bottom of the bowl floats.

(4) Put it on the fire and continue to stew, take it out of the pot at the right time, and cool it, and a new milk skin will be generated, and double-skin milk will be ready ~

Recommended shop

① Minxin time-honored store

Highlight: Eating authentic double skin milk in Shunde has a feeling of returning to tradition. Frozen double-skin milk tastes like ice cream and is thicker, while hot double-skin milk is more mellow and thinner than frozen milk.

Address:No. 1 19, Gai Hua Road, Daliang, Shunde.

② Renxin time-honored store

Highlight: Delicious double skin milk. Ginger milk is healthy and good for driving away cold ~

Address: No.93, Gai Hua Road, Daliang

Per capita consumption: 22~25 yuan

2. golden roast goose

To say that the roast goose in Shunde is a god-class, Step by Step Mushroom will take you to reveal a strange "Big Head Flower Roast Goose" shop today. His gold medal roast goose is limited to 30 a day, and he won't be able to eat it if he goes late.

Exercise:

(1) is fired in a traditional big jar with a height of half a person. The charcoal burned is non-Casuarina (grouper). This charcoal is smokeless, will not pollute the goose, and has a plant fragrance, ensuring the original flavor of roasted goose.

② Using high-grade bee brand pure maltose, sun-dried natural refined salt, Shunde Erqu, Jiujiang double steaming, Haitian Volvariella volvacea soy sauce as raw materials.

Recommended shop

Huanglian datouhua roasted goose branch

Highlight: ancient crock is used and fired with charcoal fire, so the skin is crisp and tender, and the taste is unique. The skin of roast goose is crisp and shiny, which makes people want to eat one. This store is simply the base camp for eating roast goose in Shunde.

Address: No.76, Huanglian Road, Liule.

Per capita consumption: 60~9 1 yuan.

3, smooth Lunjiao cake

Lunjiao cake originated from Lunjiao Town, Shunde District, Guangdong Province, and is a traditional pastry snack in Lingnan area. Shunde Lunjiao cake is known as "the first cake in Lingnan". Its softness and toughness are similar to those of glutinous rice, and it tastes sweet and fragrant.

Exercise:

(1) Wash, grind and dry rice, then pour it into boiled sugar water and mix well;

(2) After cooling, add the cake material, depending on the cold and warm weather, usually about 10 hour;

(3) After the hair is soaked, pour it into a cage with a wet cloth, sprinkle sago on the surface and steam it in the cage.

Recommended shop

Huanjie lunjiao ointment

Highlight: In order to get better raw materials, it is said that Sister Huan personally went to other provinces to find high-quality rice to make rice slurry. And the water used to make cakes is bottled water instead of natural spring water ~

Address: No.50 Beihai North Road, Lunjiao Town

Per capita consumption: 27 yuan

4. Daliang Dunsha

Among the colorful traditional scenic spots in Shunde, Daliang jumping sand is also famous. It was first made in an old shop in Ji Cheng outside the east gate of the county during the reign of Emperor Qianlong of Qing Dynasty. It is a sweet and crisp snack made of sugar and salt dough. It looks like a butterfly and is golden in color.

Exercise:

(1) is mainly made of ordinary flour (refined flour is strong in gluten and not loose after frying, so it is not suitable).

② Add milk, oil, sugar and water in the proportion of 500g flour, 32g milk, 16g peanut oil, 172g white sugar, half a tablespoon alkaline water and 78g clear water, and knead into dough.

(3) Cutting into pieces, kneading and molding, and then putting into a peanut oil pot for slow fire.

Recommended shop

Li Xi Jidaliangbensha

Highlight: The bouncing sand made by Li Xiji is sweet and crisp, with moderate saltiness and sweetness. There are oyster sauce, shrimp sauce, dried plum, south milk and so on.

Address: No.5 Gai Hua Road, Daliang Street (near the pedestrian street)

Per capita consumption: 8~ 12 yuan.

5, chrysanthemum fish eat raw

At the end of Qing Dynasty, there was a chef named Wang Xian in Daliang, Shunde, nicknamed Wild Fairy. He is a descendant of Wang Xiaoyu, a famous chef in Kanggan. Its stunt is "cutting like a flying knife". Cut the sashimi as thin as cicada's wings in the time of a cup of tea, which is crystal clear and delicious.

Shunde raw fish made by Wild Fairy is very popular in Guangzhou. It is suggested to go to Beijing to cook good food for Li.

Exercise:

(1) Deal with the fish first. Knock hard at the joint between the head and the body with the back of a knife, knock out the fish and bleed immediately.

(2) Lay the fish flat, gently cut a slit along the back of the fish with a knife, cut it along the bone of the fish with a knife, cut it at the joint between the fish tail and the fish head, cut it to two thirds of the sternum of the fish, and cut a fish without spines.

(3) Put the cut fish in a bowl filled with garlic vinegar, soak it for a while, then pick it up, put it in a bowl filled with pure peanut oil, and then put a certain amount into it to mix with the ingredients you need, such as peanuts, shredded ginger houttuynia cordata, citronella, scallion, pepper, etc.

Recommended shop

(1) Daliang is a fishing port.

Highlight: The main ingredient is raw fish with 20 kinds of ingredients. Raw fish is also a dish for one person. Raw fish is thin and white, and the blood is clean. Raw fish works well, and fresh fish is white.

Address: Guifeng Road (Modern Market), East of Daliang Street

Per capita consumption: 25~47 yuan

② Jun 'anjiguo Fish Raw Shop

Highlight: The store is hidden in a path on the right hand side of Shangcun archway. Comfortable environment, picturesque scenery and hospitable boss. A cost-effective hotel. You don't have to order, just report the number of people and you will know how much you can eat ~

Address: side of memorial archway in Shangcun Village, Jun 'an Town

Per capita consumption: 37~50 yuan

6. Jun 'an Steamed Pig

The earliest steamed pigs in Jun 'an are in the same strain as the ancient ancestral temple culture. According to legend, this kind of pork was called "blessed meat" in ancient times, which means good luck and happiness. Jun 'an steamed pig is a kind of fat but not greasy steamed meat.

Exercise:

① Buy a piece of fresh pork, wash it, cut it into half flavors, and marinate it with Daqu liquor, spiced powder, sugar, salt and sesame seeds for 3 hours.

(2) Put it in a steamer, put it on a fire to boil water, then smear Daqu liquor for 35 minutes, take it out, prick the pigskin with a toothpick, and let the excess oil come out.

③ Stir pigskin with ice water to shrink its pores, sprinkle with sesame seeds, then steam for 15-20 minutes, cut into small pieces, sprinkle sesame seeds and proper amount of sesame oil for the third time, stir out of the pot and put on a plate.

Recommended shop

Jun an Zhen nan pu da Banqiao farmhouse

Highlight: Jun 'an steamed pig tastes fat but not greasy, but dry and fragrant. Because the whole pig was pierced by a steel needle during steaming, the oil dripped into the pot through the round hole, and the pork tasted very dry; Super elastic ~

Address: Hejun Road, Nanpu Village, Jun 'an Town

Per capita consumption: 40~69 yuan

7.jinbang milk cake

For Bubugu, who grew up eating Yili and Mongolian milk slices as a child, he always thought that only Inner Mongolia would have dairy products.

But since I came to Shunde, I found that the specialty of Jinbang Township, daliang town, Shunde District is the disc, which is the Jinbang milk cake made of Daliang milk. Not only that, it is also called "Oriental Cheese" cake, which instantly broadens Bubugu's horizons.

Exercise:

(1) Boil fresh buffalo milk and white vinegar in a pot, and then put a little in a teacup in turn.

(2) Stir gently with your hands, then pour the stirred milk into a wooden mold, flatten it with your hands, and squeeze out the vinegar in the milk with your palms.

(3) Pouring the molded milk slices into saturated concentrated salt water for soaking. Four hours later, the milk cake with rich fragrance and white color was quickly made in the hands of Sister Huan.

Recommended shop

Jinbang milk branch

Highlight: Like Shunde's "Double Skin Milk", it is made of buffalo milk, and it is a "Golden Milk" of Daliang, which is dominated by double skin milk. It is made by hand in the traditional way.

Address: Jinxiu New Village 16 Building (Jiazi Road West)

Per capita consumption: 15 yuan

8, slippery Chencun powder

Shunde Chencun powder has a history of more than 90 years. At about the end of the Qing Dynasty and the beginning of the Republic of China, Huang Dan, a native of Chencun, Shunde, created a kind of rice flour characterized by thinness, softness, smoothness and coolness, which became famous, and the locals called it "Dan". Since then, because this rice noodle comes from Chencun Town, everyone named it "Chencun Powder".

Exercise:

(1) gently knead Chencun powder, shred, about 5 mm wide. Stir-fried white sesame.

2 sesame oil, add minced garlic and heat.

③ Mix the soy sauce, vinegar, sugar and dried tangerine peel, and heat to make a secret sauce. Wash fresh ginger, shred and marinate for at least 24 hours. Spread the cut Chencun powder on a wide-mouth dish.

4 Pour in sesame oil and secret sauce, add shredded ginger and sprinkle with white sesame seeds.

Recommended shop

Dan Wong

Highlight: "Chencun Powder", as thin as cicada's wings and as pure as snow, has been passed down for nearly a hundred years and developed to this day. After three generations of efforts, it has become an old brand handed down from family.

Address: Jiuweiqiao South Road 1-2 Store, Chencun Town

Per capita consumption: 15~20 yuan.

9, gurgling glutinous rice porridge

Rice-free porridge is a major feature of Cantonese cuisine-the first-class rice is slowly stewed in a clay pot until the soup is thick and the rice grains are gone. The bottom of the pot used to make hot pot is the best.

The fire rolled, and the thick layer of rice oil on the porridge surface was like a weak willow tree, bubbling and bursting gently, one after another, striking and pleasing to the ear. Hot meat and vegetables are fresh, tender and delicious.

Exercise:

① Pure water containing various minerals and high-quality Thai fragrant rice are selected as raw materials.

(2) After many hours of meditation, rice and purified water are completely integrated, and sugar and starch in rice are eliminated.

Use glutinous rice porridge to cook food. It is not suitable to burn meat. The hotter, the more tender. Different from clear water pot and hot pot, because of the high density of porridge, it can fully lock the nutrition and moisture of food, so everything is fresh and tender.

Recommended shop

Tai gen Bao Wu mi Zhou (Jinlong rd head store)

Highlight: Five-meter porridge, which originated from Shunde, advocates the concept of healthy eating. The storefront is large, the environment is pleasant, and there is a sense of sight of the midnight food store.

Address: No.270 Jinlong Road, daliang town

Per capita consumption: 70~ 130 yuan.

10, Longjiang fried dumpling

"Fried piles full of gold and silver", Longjiang fried piles, three words, is to eat!

Longjiang fried dumpling is a traditional Chinese New Year's Eve food in Guangdong Province, which was first made in longjiang town, Shunde, Guangdong Province in the Ming Dynasty. It is local snacks named after Longjiang in Shunde.

Exercise:

① Knead high-quality glutinous rice flour by hand, knead it into fist-sized jiaozi, and then knead it with a stick.

② The stuffing of fried piles is mainly composed of white sugar, popcorn and peanuts. First, put the sugar into the pot and stir-fry until it is shredded.

(3) Put the popcorn and peanut kernels into the syrup in proportion, stir them evenly, and then rub them into a ball shape by hand.

(4) Put the prepared fried buns outside the stuffing, seal the edges, roll them in a sesame pool to evenly coat the skin with sesame seeds, and then put them in an oil pan.

Recommended shop

Longjiang quxiang restaurant

Highlight: Guangdong time-honored brand, a modern enterprise specializing in producing and selling Longjiang fried dumplings, also provides morning tea and various traditional Chinese snacks, which is great!

Address: No.40, Liang Long Road, Wan 'an Village, longjiang town

Per capita consumption: 6.5~9.5 yuan.

1 1, raw rolled pig miscellaneous porridge

Pork porridge is a traditional snack in Guangdong. After adding Lycium barbarum leaves, it becomes a pot of warm porridge. After porridge water and pig viscera absorb its essence, the more you eat, the more delicious it is.

There is also pig miscellaneous porridge in Shunde, which can be said that both foreign diners and local diners love to eat.

Exercise:

① Cut pork liver and pork tenderloin separately, soak them in clear water, and add some cooking wine to the water to remove fishy smell. Chop the pork into minced meat and marinate it with a little salt and oil.

(2) Put the rice into a casserole and cook it into a pot of rice porridge, add ginger slices, pour in oil, then pour in pork liver and cook for 2 minutes, then pour in pork tenderloin and minced pork, break it up with a spoon and cook for 3 minutes. Before taking it out, add salt and soy sauce, sprinkle with pepper and chopped green onion, and sprinkle with sesame oil.

Recommended shop

Mandarin friends

Highlight: Sixteen years of fine cotton porridge and fresh pig offal (to ensure the freshness of ingredients) make this humble shop always queue up!

Address: No.0/60, Hua Fu Road.

Per capita consumption: 25~43 yuan

12, clay pot rice

Claypot rice, also known as claypot rice, mainly includes bacon-flavored claypot rice, mushroom slippery chicken, lobster sauce ribs claypot rice, pork liver, roast duck, boiled chicken and so on.

Of course, Shunde's "authentic" clay pot rice belongs to Niuzhan clay pot rice ~

Exercise:

① Marinate the ribs with oyster sauce, soy sauce, starch, sugar, garlic oil, a little soy sauce, a little salt and a little monosodium glutamate 1 hour in advance, and the longer it takes, the better.

(2) Add washed rice, add appropriate amount of water, select rice for about 10 minute, exhaust and open the lid;

③ Put the marinated spareribs and mushrooms into an electric pressure cooker, put a little oil in it with a spoon, gently pour it around the edge of the cooker, select the spareribs button for about 15 minutes, and open the lid after exhausting;

(4) Blanch the rape in boiling water and eat it in the stewed ribs rice.

Recommended shop

Niuzhan flour food branch

Highlight: Crab King Clay Pot Rice, White Jade Furong Fresh Cheese, Braised Pork, Sichuan Beef Rice, Curry Pit Rice and Yuebei Egg Beef Rice are all their specialties. You must try it when you come to the cattle show ~

Address: Xingui North Road, Daliang Street, Foshan (opposite to Global Business Hall)

Per capita consumption: 20~46 yuan

(After being reminded by a friend, the attitude of Niuzhan clay pot rice is not friendly enough, so it is better to add a step by step. )

Hong xing guang fa clay pot rice

Highlight: peerless delicious clay pot rice, warm heart and stomach, antique restaurant environment.

Rice is crispy and chewy ~

Address: North Side of Huayi Hotel (North) Bus Station, No.7 Wenhai West Road, Rong Gui, Shunde District, Foshan

Per capita consumption: 40~50 yuan

Shunde's food is dazzling,

Truth is king,

If you still need to decide, come to Shunde.