Xunwei journey in Shunde

After the broadcast of Looking for Shunde, Shunde cuisine seems to be more attractive, which makes a group of friends always eager to try Shunde cuisine.

I always thought that this was how Cantonese food was cooked.

Although my father is not a chef, he served many Hong Kong guests in the seafood restaurant in his early years. Dad's three cups of chicken, ginger cabbage, sour plum goose and so on, in my opinion, are not as good as five-star hotels. In addition to the typical Cantonese cuisine, the steak flown in from America, Dad can also make a taste that the guests are full of praise.

My mother works as a pastry chef in a hotel, frying dumplings, beating beef balls by hand and steamed dumplings with fresh shrimp, which are also common breakfasts in our family.

But after watching Looking for Shunde, my father told me that Shunde people and Chaozhou talents are the best in Guangdong.

Going home last week, my sister suggested going to Shunde for two days. Oh, two days. So, I began to look for food strategies on the Internet. Looking at the delicious food broadcast in two documentaries, Xunwei Shunde and China on the Tip of the Tongue, I found that the two dishes, sauna chicken, sauna fish and glutinous rice porridge, were never cooked by my parents and were immediately included in our exploration journey.

At the weekend, we set out. The first stop is Fang Jie Private Cuisine in Rong Gui, Shunde.

Fang Jie's private cuisine did not appear in the two documentaries, nor was it mentioned in netizens' food raiders.

Last year, my best friend got married and got married in Shunde. The night before, she took us to Fang Jie's private kitchen for dinner.

The restaurant is in the boss's house. There is only one room in the house, but there are more than a dozen tables on the open space outside. It was winter, eating hot pot. Sitting outside doesn't feel too cold or too hot, and there are no mosquitoes, so I don't feel uncomfortable.

My best friend knows the boss's wife very well (let's call her Fang Jie). We just sat down and served soon. I think it was my best friend who was afraid that we would wait too long and ordered it long ago.

I can't remember all the dishes except the pot of "pigeon soaked in fresh milk". First, this cooking method is novel, and second, it tastes really good.

Therefore, in this interesting trip, I first chose Fang Jie's private kitchen to take my sister and husband to taste the squab soaked in fresh milk that I never forget.

My husband and I arrived first, so we bought a set meal for four. Because the room in the house had already been booked, we had to sit outside without air conditioning, so the boss turned on two big fans for us. Fortunately, there is shade and no mosquitoes, so the dining environment is acceptable.

My sister arrived at 12, but another friend from Shenzhen was stuck in a traffic jam at Humen Bridge, saying that she would arrive at 1 0.

When serving, we saw the boss making wine. Cantonese people like to make wine with various herbs or fruits, such as chinese wolfberry wine, ginseng wine and snake wine. The boss is making cherry blossom wine. In fact, the method of soaking wine is also very simple, that is, put the medicinal materials in a bottle and soak them in white wine for a period of time, and you can get wine with various functions. Rosa laevigata wine has the effects of fixing semen, reducing urine, astringing intestine, relieving diarrhea, relieving cough and asthma, resisting spasm and reducing blood fat. According to the boss, many guests like to drink the Rosa laevigata wine he brewed, so he will continue to brew it for the guests, and the guests will buy it as a gift.

After talking with the boss, Fang Jie served. The first thing served was pigeons soaked in fresh milk. In addition to squab, there are also red dates, medlar and longan, which are commonly used in Guangdong to make soup. Nourishing and beautifying is the function of this dish. According to reports, the fresh milk used in this dish is fresh buffalo milk, not the sterilized milk we usually drink for breakfast. When the casserole is placed on the stove, the fresh milk will soon boil and bubbles will appear in the middle. It should be the light yellow oil around the squab.

We each brought a bowl of soup to the boiling place. The soup is milky white, just like pure milk. The entrance is very slippery, and the taste is more milky than the soup cooked in plain water. This time it seems not as amazing as the first attempt, but it is also very satisfying.

Pigeons are dipped in ginger, salt and pepper. Soup cook the meat is usually not very flattering, but the pigeon with ginger juice in this dish is unexpected. The pigeon meat is not bad, and the meat on the legs is still chewy. Add some ginger soy sauce, which tastes good and makes people unable to pick out thorns.

The oil used by the boss should be good oil. When ginger is soaked in oil, it will give off an oily smell. Then add some soy sauce and scoop a little on the white rice. I also tried soy sauce bibimbap when I was a child. Today, this bowl of white rice mixed with Jiang Sha soy sauce seems to taste better than when I was a child. This simple collocation makes white rice more fragrant.

Stir-fried wonton is not too good. Finally, the ribs are on the table. Ribs are not small pieces, they are long strips, and they are also served in clay pots. Open the lid, the golden ribs are still stained with oil, and they are decorated with several red pepper rings, which looks very attractive. The ribs are delicious, and the faint soy sauce flavor is my favorite. But it may be because the heat is a little over-heated, and the meat tastes a little firewood, so it is not delicious.

Maybe it's because it's a little hot in summer and the dishes in the set meal are greasy, so the three of us quickly stopped chopsticks and said to wait until our friends from Shenzhen came.

When the fresh milk pot is closed for a while, a layer of milk coat will be formed on the surface, just like the surface of double skin milk.

1 o'clock, friends arrived on time, and we started again. By this time, my sister was a little full, hot and tired, so my friend ate a little in a hurry and hurried to the hotel.

After resting in the hotel, we went to the nearby qinghui Garden. After visiting Qinghui Garden, it's almost 4 o'clock. When you come to Daliang, you must eat double skin milk.

Daliang double skin milk is famous for its popular and benevolent old shops. Minxin and Qinghui Garden are only separated by a road, but there are a sea of people, there are long queues outside the door, and there are people standing at the table in the store waiting for the guests to leave.

Sister doesn't want to wait in line, so let's be kind. Renxin is also nearby, but it's a little far from Qinghui Garden, so there shouldn't be so many people.

Go to Renxin old shop, the lobby is bustling. Seeing someone leaving, my sister immediately stepped forward and sat down.

We ordered double-skin milk, some with peach gum or red beans. Double-skin milk is served in a small bowl, with red beans and peach gum piled on it, which is about to overflow.

I can't wait to scoop a spoonful and put it in my mouth. There is milk skin on the surface. The biggest difference from the previous double skin milk is the milk taste and taste. The taste is tender and smooth, the milk taste is very fragrant, and you can't eat any fishy smell of eggs. A few of us don't particularly like desserts such as milk and eggs, but this time the double-skin milk made them full of praise and cried for another bowl. Actually, I can't eat it myself. A bowl is enough.

I walked around the neighborhood, and there were many Li Xiji jumping on the beach nearby. Signs all say "authentic founding old shop", and we chose many people. Bouncing sand is a specialty of Daliang, but because it is fried food, our family doesn't like it, so we didn't buy much.

Walk in the direction of Qinghui Garden, and there is a pedestrian street inside, which is similar in style to Zhongshan Road in Xiamen. On the pedestrian street, I was surprised and delighted to see Sanfu Department Store, which I often went to during my college days. I went in for a long time and caught a small bag.

At 5: 30, we came out from Sanfu for dinner, because we still wanted to eat midnight snack-Huang Yuxian's food stall pig miscellaneous porridge.

My sister has never eaten rice porridge, so this is her favorite dish.

No rice porridge We chose Taigenbao no rice porridge in Daliang area. Arriving at the store after 6 o'clock, the store was full and there were many people waiting in line to get the number. We took 13, and now it's ranked 3 rd. While waiting for the table, we studied the menu.

In fact, when we saw the menu, none of us had any appetite, because we had just finished eating double skin milk for less than two hours. More importantly, everyone is obsessed with the pig miscellaneous porridge in Huang Yuxian's food stall, fearing that if they eat too much at night, they will not be able to eat midnight snacks.

I don't know what to eat after studying the menu for half an hour. Suddenly I remembered that there was a beautiful group, so I bought a set meal for 4-6 people. As it turns out, this package is too much for the four of us.

In fact, glutinous rice porridge is a hot pot at the bottom of porridge. The set meal for four people includes clams, shrimps, chicken, pork balls, miscellaneous vegetables and fish, all of which are hot pot ingredients, as well as 6 or 7 ready-to-eat dishes such as fried rice, fried dough sticks and fish cakes.

You don't have to do it yourself. The waiter will help us serve the ingredients in a certain order. This is different from the hot pot we usually eat. The ingredients in the hot pot are also put in this way. At that time, the waiter will scoop up the ingredients and distribute them to the guests, and then order another ingredient.

The order here is sea clam-sand shrimp-chicken-pork balls. Finally, put the miscellaneous vegetables and fish in, the waiter left, and the rest was eaten as porridge.

I have to admit that the ingredients are just right at the bottom of the porridge, so they all retain the umami flavor in the most primitive way. The taste of chicken and pork balls is not firewood at all, but it is rare and slippery. Cantonese people pay great attention to the cooking time when they eat chicken. They would rather have a little blood than overcooked chicken.

There are no extra seasoning dishes in the hot pot, only the simplest ginger and onion soy sauce, which is the most refreshing without losing its original flavor.

After eating hot pot ingredients, the rest of the porridge bottom becomes porridge mixed with vegetables and fish. There is no rice in the porridge, only porridge water, which has been cooked with sea cucumber and sand shrimp, and the taste is particularly fresh and sweet.

The rest of the dishes are not so good, but they are satisfactory. The fish cake smells a little fishy, not as delicious as her mother-in-law's.

After dinner, it's already half past eight. In order not to waste food, everyone is full. Speaking of pig miscellaneous porridge, everyone unanimously decided to go back to the hotel first and eat it when they were hungry at night. As a result, when we returned to the hotel after eating, everyone just wanted to sleep, and no one mentioned the pork porridge again.

The next day, I slept in, and it was 10 when I got up. Everyone decided to have lunch early and then go to Fengshui Town in the afternoon.

The lunch on this day was originally sauna chicken and sauna fish, but my sister said it didn't sound interesting, so we chose a pork loin highly recommended by a friend.

At noon, the weather is very hot, and the sun is baking everything overhead. Only air-conditioned rooms are the most attractive. When we arrived at the store at 1 1 o'clock, just as the store door had just opened, we chose the most comfortable seat and began to study the menu. Maybe because we didn't have breakfast, everyone had an appetite and looked at every dish very attractive. Adhering to the principle of not wasting, we have three dishes and one soup. Signature pork kidney soup, goose meat, pork hands with ginger sauce, mustard with ginger sauce.

Pork kidney soup was served first. We ordered two pork loins and one or two chickens. It is said that they are all very nourishing ingredients. The pork tenderloin was cut into large pieces, and each person divided 3-4 pieces of pork tenderloin, so the chicken was not so popular, and finally it was pushed to the husband.

The dipping sauce of pork loin is also ginger and onion soy sauce. This is really a universal dip, suitable for hot pot, soup and porridge. This is also related to the eating habits of Cantonese people. Cantonese people eat fresh food, and all food should be as original as possible. Ginger onions remove the fishy smell and soy sauce is fresh, so that the sauce will not usurp the role of master.

Large pieces of pork tenderloin are very enjoyable to eat and refreshing to bite. There should be a lot of peppers in the soup, which tastes a little spicy. Fourth brother said there should be wine in it, mainly to remove fishy smell.

Jiang Sha trotters are cold dishes. This pig's foot is completely different from the pig's trotters cooked by mom with peanuts. Stewed pig's trotters are soft and rotten, and the gum is full. Eating two tablets is a bit greasy. The pigskin here is fresh and elastic, and the ginger juice is very fragrant. Adding a small piece of coriander to the two doesn't feel greasy at all, but it is very refreshing.

Ginger mustard is completely to mom and dad's taste, but fried with lard, it tastes good.

Lu goose won unanimous praise. The goose is not rotten, and the entrance is just right. The sauce is sweet and sour, which is very appetizing. There are French fries at the bottom. The surface of French fries is fried to golden brown, but the inside is still very soft and waxy. Potatoes soaked in goose oil and dipped in sauce look more pleasing than goose itself.

The last three dishes and one soup were settled by us.

After lunch, we rushed to Fengjian Water Town. Rich and frugal water town, known as Zhouzhuang in Guangdong. There is a small river strung together throughout the scenic spot, and tourists visit the scenic spot by Wu Peng's boat. It was so hot that we threw our umbrellas and felt the sun shining overhead. It didn't take long for us to get too hot. We sat down to chat in the coffee shop in the scenic spot, left the scenic spot at 3 o'clock and went home separately.

The only regret is that I didn't taste the pork porridge in Huang Yuxian's food stall. Some people say that you have to bring two stomachs to Shunde. You can't have two stomachs. You can only stay a little longer to taste more Shunde food.

I have always believed that having requirements for food is the correct attitude towards life. Tasting delicious food will make people happy. Cooking delicious food will make life more interesting. When you leave Shunde, you should also apply the life attitude of Shunde people to your later life and be a person who has requirements for food and life.