What Shunde cuisines are worth recommending?

Shunde cuisine includes: Daliang fried fresh milk, Jinbang milk, Jiujiang fried pile, Lunjiao cake, Daliang crushed sand, fish cake, honeycomb taro horn, Chencun powder, Daliang paste fried, Fengcheng fish skin horn, blind male cake, Lecong fish rot, Shunde fish raw, Jun 'an fish cake, disassembled fish soup, vegetable fried water snake slices, fried shad and mutton forehead roast.

Daliang milk is a dairy product produced in daliang town, Shunde District, Foshan City, Guangdong Province, China. It turned out to be a specialty of nearby Jinbang Township, which is round in shape, so it is also called Jinbang Milk Cake.

production skills

Pour 1/3 cups of white vinegar into a teacup, and scoop a spoonful of milk into the cup with a spoon, and the milk will immediately solidify into a ball. Then pour the milk into the mold, smooth it with your fingers, squeeze out the vinegar in the milk with your palm, and finally gently take out the milk slices, soak them in salt water for four hours, and take them out to become the famous golden milk.

The key to making Jinbang milk is to master the temperature of milk and vinegar, not too hot, otherwise the milk will be old and not delicious; It can't be too cold, otherwise it will be difficult to solidify. The most critical point is the production of a pot of high concentration brine. The salt water for soaking Jinbang milk cannot be processed salt, but the unprocessed sea salt is boiled, filtered with gauze, then dried into salt particles, and then the salt particles are melted into high-concentration salt water.