Fried Water Snake

The meat is boneless, with fresh bamboo shoots, peas and other ingredients, the snake slices are fresh and refreshing, and the snake eggs are smooth and fragrant, which is a unique flavor compared with seafood.

Baked Worms

The traditional Shunde dishes have an important seat, according to records: "Worms can replenish the spleen and stomach, blood and dampness, can cure edema, and have the effect of strong heart". The general method is to rinse fresh worms with water, separated from the water portion, with a tile bowl device, into the appropriate amount of oil and salt, Chen Pi, etc., stirred into a gelatinous form, steamed under water, and then add a tile cover, the top and bottom with charcoal fire drying, the original bowl on the table.

Stewed big eel

Shunde produced big eel body has back-shaped dark lines, so also known as grain eel. Eel meat is tender and delicious, rich in protein, meat ginseng is known. Wen, steaming, baking and frying and other methods are delicious. The general system is to cut the eel into 4-6 cm section, with garlic, barbecued pork and other condiments, boiled, flavorful, rich and smooth. As for restaurants, there are more styles of preparation, including the so-called "eel in black bean sauce" and "eel on skewers with green color". Double skin milk Daliang "double skin stewed milk", is a dessert in the top quality, sweet, tender and smooth, unique, many Hong Kong and Macao compatriots return to their hometowns to travel, visit relatives have to personally visit the restaurant to taste. The production method of "double skin milk" is: put the milk into the food utensils stew rolled into a small bowl (a small amount of milk can be), to be cooled and solidified into a milk skin, and then gently pour out the milk, so that the milk skin to stay at the bottom of the bowl. Another will be fresh milk with sugar stirred with a rodeo strainer to remove debris, the milk proteins adjusted to the fresh milk poured in, covered with a small dish to prevent the steam dripping off the surface of the quality of stewed water for 15 minutes that is completed.

Junan Pan-fried Fish Cake

Sweet and smooth, the fish meat is elastic, and the clams and mealybugs sauce makes it even more flavorful. This traditional dish has a history of more than a hundred years in Shunde Junan Township and was once awarded the title of "Famous Chinese Snack".

Junan Steamed Pork

It has the effect of enriching the body, moisturizing the skin, moistening the intestines and bones, etc.; it can be used as an aid in the treatment of post-disease weakness, kidney deficiency and lumbar pain, menstrual blood thinning, anemia and other diseases. Young and middle-aged women often eat this dish, good skin beauty effect.

Daliang fried milk

This dish has a history of more than 70 years, popular in Hong Kong, Macao and South China, is a typical example of Chinese culinary technology, "soft frying" dishes. It is characterized by its bright white color, tenderness, softness and rich milky flavor. Ingredients include chicken liver, egg, crab meat, shrimp, olives and ham. Around 1976, the launch of fried milk sister dishes - fried milk, crispy and sweet skin, wrapped in soft and smooth, milky pleasant. There are qi nourishing blood, promote the efficacy of the body and intestines; can be used to assist in the treatment of habitual secret, insufficient qi and blood, weakness after illness, gastric and duodenal ulcers and other conditions.

Daliang fried shrimp cake

This dish is easy to make and taste very good, many hotels in the province it is included in the menu. Characterized by a golden color, sweet taste, fresh and crisp. Ingredients are eggs, fried olive and so on.

Daliang Pheasant Rolls

Alias: "Daliang Meat Rolls", is one of the more well-known dishes in Cantonese cuisine. It is made of fat meat slices, characterized by sweet and crispy, burnt flavor, fat but not greasy, and suitable for wine and tea.

Top Bone Eel

Also known as "Big Eel with Bone Removed", it is named after the spine bone of eel (river eel) that is removed during cooking. It is characterized by pure meat without bones, original flavor, soft, smooth and fragrant, fresh and tasty, and chic shape. Ingredients include fire brisket, mushrooms, ham and pomelo peel.

Six Flavors of Painted Long Fish:

A traditional dish rich in the characteristics of the water town. It is characterized by fresh aroma and smoothness, delicious taste, nourishing Yin and blood. Ingredients include semi-fat and lean barbecued pork, green and red bell peppers, cooked bamboo shoots, leeks, mushrooms and dried rice noodles.

Shunde grass carp intestines

Many people think not to eat, but the Shunde people cleverly cooking, creating a variety of methods such as frying, deep-frying, so that it becomes fat and tasty and no fishy taste of food. This is a traditional way of eating, characterized by sweet and tender, delicious.

Stir-fried Shredded Fish

Fresh aroma and sweet flavor, sweet and smooth meat.

Stir-fried Water Snake Slices

It is a traditional dish of Lelu (Longjiang), characterized by its delicious taste and freshness.

Stewed Water Fish

Sweet and delicious, nourishing Yin and tonifying the kidney. Ingredients include Chinese yam, wolfberry, mushroom and lean pork.

Fengcheng Stuffed Melon

Daliang suburbs produced black hairy melons, body short meat tender, the local people use this specialty, made a family dish - stuffed melon. It is characterized by sweetness, softness, sweetness and flavor. Ingredients include fresh pangolin meat, fat and lean pork, wet mushrooms, shrimp, wet squid and so on.

Le Cong fish rot

The traditional dish of Le Cong Town, the local people use fish rot to pay for their guests at banquets. Fish rot made of "mushrooms oyster sauce grilled fish rot", "leeks in soup fish rot nest", "lettuce gall grilled fish rot", "hot pot fish rot "The dish is characterized by its golden color, sweetness and sweetness. Characterized by a golden color, sweet and fresh.

Junan Pan-Fried Fish Cake

It is a traditional food of Junan town with a history of more than 100 years. It is characterized by its bright color, smoothness and sweetness.

Phoenix Nest Three Shredded Pork

Beginning in the Qing Dynasty, the dish was named after the egg shredded by three kinds of shredded ingredients intertwined with the egg shredded by the fried chicken (elegantly known as phoenix), which looks like a bird's nest. Characterized by fresh flavor, tender meat, color and luster harmony, beautiful shape. Ingredients are chicken, marinated pork (tongue), marinated pork belly, bamboo shoots, green and red peppers.

Jinbang cow's milk

Began in the Ming Dynasty, originating in the village of Jinbang, Daliang. For the snow-white round-shaped slices, taste slightly salty and sweet and tasty, positive gas tonic body, have the effect of falling fire, can be congee under the meal. Now in addition to dozens of stores in the town of Daliang production and operation, Hong Kong, Macao, Singapore, Malaysia and other overseas Chinese production merchants, but also to the "Jinbang cow's milk" labeled name to wide recruitment.

Daliang Boom Sand

For the flour mixed with lard, milk, sugar and other ingredients into the food, shaped like a golden butterfly, Shunde commonly known as the butterfly for the "Boom Sand", so the name. Started in the Qing dynasty in the Qianlong period of the county outside the east gate of the "Cheng Kee" old store, the first for the crisp hard sheet; later "Li Xi Kee" to improve the flavor of sweet and crispy, moderately sweet and salty, varieties of oyster sauce, shrimp, olive oil, milk and so on. The current production is mostly for the South Milk Boom Sand.

Fengcheng Fish Skin Corner

Beginning in the Qing Dynasty, it was made in the old store of "Feng Bu Ji" in Daliang. Fresh pangolin meat is scraped and stewed, then rubbed with the finest flour to make the skin, and lean pork, fresh shrimp, leeks, fresh bamboo shoots, and white sesame seeds (sautéed) are mixed to make the filling, which is wrapped up into small, delicate dumplings. Fish skin dumplings can be steamed, can be fried, put into the soup boiled flavor is more delicious.

Longjiang Pan-fried Dumplings

It is a kind of New Year's Eve food, which was first made in the Ming Dynasty. Glutinous rice flour rubbed with sticky rice flour milled for the skin, to popcorn and fried peanuts with syrup mixed for filling, pinched into a ball, as big as a fist, the table into the reel full of sesame seeds, under the frying pan fried to a golden brown that is. Taste crunchy and sweet, long popular in the province, Hong Kong and Macao.

I'll start with it, Daliang Qinghui Park next to the Li Xi Ji Boom Sand and Dang Dang sugar, the same Qinghui Park opposite the Minxin double skin milk, Ronggui Di Red Star Boiled Rice ....

Sautéed Osmanthus Perch

Shunde is rich in river food resources, how can you eat Shunde cuisine and not eat fish? The owner has spared no expense in setting aside a ten-meter-long space in the hall to raise a variety of Shunde aquatic fish, and the variety is quite complete, even the usual fish, where you can find a "large" version of the fish that is about one-and-a-half feet long. To taste the original flavor of Shunde cuisine, the first choice is stir-fried osmanthus perch slices. This osmanthus perch a foot more than two kilograms, and therefore a huge portion, due to the use of condiments to take away its true flavor, Shunde cuisine focus on the original flavor of the characteristics of the prominent performance here, fat and unusual and "fish" full of flavor.

Steamed pangolin with preserved duck

Shunde cuisine is keen to change the cooking method, and the "crude vegetables" is a major feature. Take the local famous pangolin as an example, "Pan-fried stuffed pangolin" is a dish that foreigners are afraid to regard as magical --- take out the whole skeleton of the pangolin, chop up the fish meat, add finely chopped auxiliary materials, stir well, and then stuffed back into the fish's skin, so that it is restored to the full shape of the fish before cooking. The fish is then stuffed back into its skin pouch to restore its full fish form before cooking. Steamed pangolin is also a must-try dish during the winter season, when the chef pairs it with preserved duck for a commendable taste and texture.

Stir-fried grasshopper

Foodies who are obsessed with grasshoppers can also get their fill. Because they are warm in nature, they can nourish the spleen, warm the stomach, and promote blood circulation, making them even more suitable for consumption in winter. The chef is using the popular practice of stir-frying in recent years, will be rinsed clean worms into the red iron pot, slowly simmer the water dry, and then burn the red frying pan, with a variety of auxiliary materials stir-fried, the fire is just right to eat fresh and mellow thick, wonderful