As the saying goes, "Eat in Guangdong and cook in Fengcheng." And this Fengcheng, where the kitchen is out of Fengcheng, is Shunde, the hometown of cooking and the source of Cantonese cuisine.
Speaking of the food documentary "Looking for Shunde", it comes from the same vein as the tip of the tongue. The fifth episode of Tip of the Tongue 2 is directed by Fei Xuanming and Liu Shuo, who are also directors of "Exploring Shunde".
the score on douban is even a little higher than the tip of the tongue 2. The reason for this big gap of 1.5 points is that Shunde is simply a place where food plug-ins are opened ... Many foodies once flew to Shunde specially for one word: eat.
Shunde cuisine comes from the folk, and its flavor snacks are various, simple and pure, and original. Next, let's reveal Shunde's "original" cuisine together with Step by Step ~
Hand-painted version of Shunde gourmet map @zcool Liang Yiping
1. Rich and tender double-skin milk
Speaking of Shunde double-skin milk, it must be the most representative of Shunde's "original" cuisine. It is said that when a local farmer in Shunde cooked 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 was sweet and the lower skin was smooth, so it was named "Double Skin Milk".
Shunde double skin milk is sweet, tender and smooth with rich milk fragrance. In addition to the choice of milk produced in local buffalo, the store does not go with the flow, insisting on the traditional production process, only to retain the earliest flavor.
Practice:
① Boil the fresh milk first, and pour it into a bowl while it is hot. The hot air will make the milk crust on the surface.
② After the milk is completely cooled, leave the skin at the bottom of the bowl and pour out the milk.
③ Add white sugar and egg white and mix them evenly, and then pour them 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 to continue stewing, take it out and cool it at the right time, and a new milk skin will be generated, and the production of double-skin milk will be completed ~
Recommended store
① Minxin Laopu
Recommended reason: It feels like returning to tradition to eat authentic double-skin milk in Shunde. 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.119, Huagai Road, Daliang, Shunde
② Renxin Old Shop
Recommended reason: very delicious double-skin milk, ginger milk is very positive, and it is beneficial to dispel the cold ~
Address: No.93, Huagai Road, Daliang
Per capita consumption: 22~25 yuan
2. Gold medal roast goose
To say. His gold medal roast goose is only limited to 31 a day, and he won't be able to eat it if he goes late.
Practice:
① Use a traditional large wine jar that is half a person's height, and the charcoal burned is non-Casuarina (grouper). This charcoal is smokeless, will not pollute the goose, and has plant fragrance to ensure the original flavor of roasted goose.
② High-grade bee brand pure maltose, sun-dried natural refined salt, Shunde Erqu, Jiujiang double steaming, Haitian Volvariella volvacea with old soy sauce and raw soy sauce were selected as materials.
Recommended store
Huanglian Datouhua Roasted Goose Store
Recommended reason: the ancient crock is used, and it is baked with charcoal fire, with crispy skin and tender meat, enjoying a unique taste. The skin of a roasted goose is crisp and shiny, and shiny, which makes people want to eat one. This store is simply the base camp for eating roasted geese in Shunde.
Address: No.76, Xiaoda Road, Huanglian, Leliu
Per capita consumption: 61~91 yuan
3. Smooth Lunjiao Cake
Lunjiao Cake originated from Lunjiao Town, Shunde District, Guangdong Province, and is a traditional pastry snack in Lingnan area. The Lunjiao cake in Shunde has the title of "the first cake in Lingnan". Its softness and toughness are similar to those made of glutinous rice, and it tastes sweet and fragrant.
Practice:
① Wash, grind and dry the rice, then pour it into boiled syrup water and mix well;
② Add cake material after cooling, depending on the weather, usually about 11 hours;
③ After being steamed, pour it into a cage with a wet cloth, sprinkle sago on the surface, and steam it in the cage.
Recommended store
Huanjie Lunjiao Cake
Recommended reason: In order to get better raw materials, it is said that Huanjie personally went to other provinces to find high-quality rice to make rice slurry. As for the water used to make cakes, bottled water is used to replace the natural spring water that existed in the past ~
Address: No.51, beihai road North, Lunjiao Town
Per capita consumption: 27 yuan
4. Daliang Pusha
Among the colorful traditional famous spots in Shunde, Daliang Pusha is also well-known, and it was first made in Chengji old shop outside the east gate of the county town during the reign of Qing Qianlong. It is a kind of sweet and crisp snack made of sugar and salt dough, which looks like a butterfly and has golden color.
Practice:
① Take ordinary flour as the main material (the refined flour is not suitable because of its strong gluten and does not loosen after frying).
② Add south milk, oil, sugar and water, and the ratio is: 511g of flour, 32g of south milk, 16g of peanut oil, 172g of white sugar, half a tablespoon of alkaline water and 78g of clear water, and knead into dough.
③ cut into pieces, knead and shape, and then put them into a peanut oil pot for slow fire.
Recommended store
Li Xiji Daliang Bouncing Sand
Recommended reason: Bouncing Sand made by Li Xiji is sweet, fragrant and crisp, with moderate saltiness and sweetness, and its varieties include oyster sauce, minced shrimp, dried plums and south milk.
Address: No.5 Huagai Road, Daliang Street (near the pedestrian street)
Per capita consumption: 8~12 yuan
5. Chrysanthemum fish was born
In the late 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 flying". Cut the sashimi as thin as cicada's wings and crystal clear in the time of one cup of tea, and the taste is fresh and sweet.
Wild immortals made Shunde raw fish, which was popular in Guangzhou, and was even recommended to go to Beijing to make delicacies for Li Zhongtang.
Practice:
① First, deal with the fish. First, use the back of the knife to strike the joint between the fish head and the body, knock the fish out 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 fish bone with a knife, cut it at the joint between the fish tail and the fish head, slice it to two-thirds of the fish sternum, and slice a piece of fish without thorns.
③ Put the sliced fish into a bowl filled with garlic vinegar, soak it for a while, then pick it up, then put it into a bowl filled with pure peanut oil, and then put it into a certain amount and mix it with the ingredients needed by everyone, such as peanuts, shredded ginger houttuynia cordata, citronella, scallion and pepper.
Recommended store
① Daliang Shengran Fishing Port
Recommended reason: It focuses on raw fish, with more ingredients, including 21 kinds. The raw fish is also placed in a dish for one person. The raw fish is thin and white, and the blood is very clean. Raw fish works well, and fresh fish is white.
Address: Guifeng Road (Modern Market) in the east of Daliang Street
Per capita consumption: 25~47 yuan
② Jun 'anguoji Fish Raw Shop
Recommended reason: the store is hidden in a path on the right hand side of Shangcun archway, with comfortable environment, picturesque rural customs, hospitable boss and good knife skills! A hotel with high cost performance. You don't need to order, you just need to report the number of people to know how much you can eat ~
Address: the side of the memorial archway in Shangcun Village, Jun 'an Town
Per capita consumption: 37~51 yuan
6. Steamed pigs in Jun 'an
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 lucky and blessed. Jun 'an steamed pig is a kind of fat but not greasy steamed pork.
Practice:
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 big fire and boil water, then smear it with Daqu liquor for 35 minutes, take it out, and use a toothpick to prick the pigskin fiercely to let out the excess oil.
③ Stir the pigskin with ice water to shrink its pores, sprinkle sesame seeds, then steam for 1.5-21 minutes, cut into small pieces, sprinkle sesame seeds for the third time and appropriate amount of sesame oil, stir out of the pot and put on a plate.
recommended store
Nanpu Dabanqiao Farm in Jun 'an Town
Recommended reason: Jun 'an steamed pig tastes fat but not greasy, and it is dry and fragrant. Because the whole pig is pierced by a steel needle in the steaming process, the oil drops into the pot through the round hole, and the pork tastes dry; Super elastic ~
Address: Junhe Road, Nanpu Village, Jun 'an Town
Per capita consumption: 41~69 yuan
7. Jinbang Milk Cake
For Step by Step bacteria who grew up eating Yili and Mengniu milk slices as children, it was 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 a round disk, and it is a Jinbang milk cake made of Daliang milk. Not only that, it is also known as the "Oriental Cheese" cake, which instantly broadens the horizons of Bubugu.
Practice:
① Boil fresh buffalo milk and white vinegar in one pot, and then put them in a little bit in a teacup.
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) Pour the formed milk slices into saturated concentrated salt water and soak them. After 4 hours, milk cakes with milky fragrance and white color are quickly made in Sister Huan's hands.
Recommended store
Jinbang Milk Store
Recommended reason: It is made of buffalo milk, which is the same as Shunde's "double-skin milk", and it is Daliang's "Jinbang Milk", which leads the way with double-skin milk, and makes milk by hand in the traditional way.
Address: Block 16, Jinxiu New Village (west of Jiazi Road)
Per capita consumption: 15 yuan
8. Slippery Chencun powder
Chencun powder in Shunde has a history of more than 91 years. Around 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 "Fendan (Dan)". Since then, because this rice noodle comes from Chencun Town, everyone named it "Chencun Powder".
Practice:
① Gently knead Chencun powder and shred it, with a width of about 5mm. Stir-fried white sesame seeds.
② sesame oil, add chopped garlic and heat it.
③ Mix soy sauce, vinegar, sugar and dried tangerine peel, and heat them to form 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 drizzle with sesame oil and secret sauce, fill with shredded sour ginger and sprinkle with white sesame seeds.
Recommended store
Dan Wong
Recommended reason: The "Chencun Powder", which is 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. With the efforts of three generations, it has become an old-fashioned brand that has been handed down from family to family.
Address: Shop No.1-2, Jiuweiqiao South Road, Chencun Town
Per capita consumption: 15~21 yuan
9. Glutinous glutinous rice porridge
Glutinous glutinous rice porridge is a feature of Cantonese cuisine-the first-class rice is simmered in a earthenware pot until the soup is thick and the grains are gone. The bottom of the pot used to make hot pot is the best.
when the fire is boiling, a thick layer of rice oil on the porridge surface is like a weak willow blowing the wind, bubbling and popping gently, which is eye-catching and pleasing to the ear. The hot meat and vegetables are all fresh, tender and delicious.
Practice:
① Pure water containing various minerals and fine Thai fragrant rice are selected as raw materials
② After many hours of meditation, the rice and pure water are completely blended and the sugar and starch in the rice are eliminated
③ Rice porridge is used for scalding food, and scalding meat is not suitable for aging, and the more hot and tender it is. Different from clear water pot and hot pot, because of the high density of porridge, it can fully lock the nutrients and moisture of food, so everything is fresh and tender.
Recommended store
Taigenbao Wumi porridge (Jinlong Road Head Office)
Recommended reason: Wumi porridge, which originated from Shunde, advocates the concept of healthy eating, with a large storefront and pleasant environment, giving Midnight Food Store a sense of sight.
Address: No.271, Jinlong Road, daliang town
Per capita consumption: 71~131 yuan
11, Longjiang fried pile
"Fried pile is full of gold and silver", Longjiang fried pile, three words, that is, eat and eat!
Longjiang fried dumpling is a traditional Chinese New Year's Eve food in Guangdong, which was first made in longjiang town, Shunde, Guangdong in the Ming Dynasty. It is a local snacks named after Longjiang in Shunde.
Practice:
① Rub the top quality glutinous rice flour with your hands, knead it into a fist-sized dumpling, and then rub it into a piece with a stick.
② The stuffing of frying pile is mainly composed of white sugar, popcorn, peanut kernel, etc. First, put the white sugar into the pot and stir-fry it until it starts to silk.
(3) Put the popcorn and peanut kernels into the syrup in proportion, stir them evenly, and then rub them into balls by hand.
(4) put the prepared fried dough bag outside the stuffing, seal the edges, roll it in a sesame pool to make the skin evenly covered with sesame seeds, and then put it in an oil pan.
Recommended store
Longjiang Quxiang Restaurant
Recommended reason: It is an old restaurant in Guangdong Province, which is a modern enterprise specializing in the production and sales of Longjiang fried dumplings. At the same time, it also provides morning tea and various traditional Chinese snacks. Great!
Address: No.41, Lianglong Road, Wan 'an Village, longjiang town
Per capita consumption: 6.5~9.5 yuan
11. Raw boiled pig miscellaneous porridge
Pig miscellaneous porridge is a traditional snack in Guangdong. After adding Lycium barbarum leaves, it becomes a pot of warm porridge water. After the porridge water and pig offal absorb its essence, the more you eat, the more delicious it becomes.
The pig miscellaneous porridge in Shunde is loved by both foreign diners and local diners.
Practice:
① Cut pork liver and pork loin separately, soak them in clear water, and add some to the water.