1. Shunde raw fish:

Reason for being selected: unique eating method

Folk popularity: ★★★★

Weishui:

Shunde is rich in fish in ponds, and there is a custom of eating raw fish since ancient times, and Shunde raw fish is regarded as the authentic raw fish in China. In "The Collection of Cantonese Chefs", Shunde is regarded as "raw fish".

technique: fresh

according to the chef, the mandarin fish is fresh or not, just look at the blade position of the slice, it is neat and bright, and it is fresh without dragging the knife.

2. Fry and shrink the bones:

Reason for selection: unique materials

Folk popularity: ★★★★★★

Weishui: known as Shunde aquatic products, it looks strange and is commonly known as bighead fish. Because of its big head and small body, it competes with the same kind for food when raising, and it takes a lot of exercise and a long growth cycle. Generally, it takes more than two years to go on the market (about 2 kg). Therefore, the adult fish is rich in nutrients and delicious.

technique: three systems for one fish. Big head fish can be made; Fried fish head, steamed fish brisket and half-boiled fish tail are all suitable for fish.

3. Fenge red bean shad soup:

Selection reason: soup stands for

popularity among the people: ★★★★ ★

Weishui: After the "No.1 Pot in Asia" was released, the old fire soup selected at the 16th China Chef's Festival was Fenge red bean shad soup, so it was called "Tou".

how to eat: a health soup suitable for Lingnan climate, which belongs to the diet soup, removes dampness, clears heat and fires.

4. Daliang Pheasant Roll:

Reason for selection: long history, prominent position in rivers and lakes

Popularity: ★★★★ ★

Weishui: it became a famous Cantonese cuisine in 1931s and 1941s, occupying a place in the food contest in 198 and the dragon boat banquet for 11,111 people in 2118, and also boarded the "New Man Han Hua Yan" in Hong Kong.

technique: compare with fried milk. In the minds of diners, it is one of the dishes that can best reflect the characteristics of Fengcheng cuisine, such as strict material selection, exquisite knife work, exquisite processing, harmonious seasoning and meticulous cooking.

5. Stir-fried water snake slices:

Reason for selection: characteristics of water town

Popularity of people: ★★★ ★

Weishui: it won the prize in many food skill competitions and the selection of famous dishes with gold medals. It is a traditional water town dish in Leliu.

technique: it is just right to use the sweetness of green vegetables to match the freshness and tenderness of water snake slices.

6. Stir-fried milk in Daliang:

Reason for selection: Weishui can be traced back to more than 71 years ago, and it is the only soft-fried method among the eight major cuisines. Most restaurants in Shunde regard it as a special food with good quality and low price.

popularity among the people: ★★★★★ ★

Weishui: The creator, Master Longhua, was one of the "four eccentrics" in Shunde's kitchen industry in 1931s and 1941s. He was studying "Huangpu Egg" to inspire the making of fried milk.

technique: unique soft-frying method

the creativity and technique of frying colloidal liquid milk into semi-solid heat are hard for many famous chefs to imitate. According to "Shunde Native Cuisine", its seasoning collocation, temperature control, "cold oil and hot pot" and other practices can be called a must.

7. Open-hearth roast pig:

Reason for selection: It is a traditional food with a large number of folk fans and the first dish of traditional banquets.

popularity among the people: ★★★★

Weishui: the history of roast pig can be traced back to South Vietnam

Techniques: roast pig skin in Shunde is crispy.

8. Pigeon pine lettuce bag:

Reason for selection: it is famous and belongs to Fengcheng fried food with fine knives.

popularity among the people: ★★★

Weishui: It was once known as the "king of small fry"

Gesong raw vegetable bag has an extraordinary origin. According to the introduction of the gourmet Tang Lusun, this dish evolved from Manchu vegetable bag. After Eight-Nation Alliance captured Beijing, Cen Chunxuan, the governor of Guangdong and Guangxi, made great contributions to the escort and enjoyed the "cabbage pigeon pine". Later, after improvement, it was taken to Shunde by later generations.

9. Hometown-brewed shad:

Reason for selection: After peeling an intact fish skin, it will be restored to a "shad" intact, which is traditionally hand-processed, making it a wonderful work in Shunde cuisine.

popularity among the people: ★★★★ ★

Weishui: the fastest peeling takes no more than 2 minutes

Skill: Skillful workmanship

Slaughter a fresh shad, peel and remove the bones, leaving the head and tail intact, which takes a lot of time and not everyone can do it. In addition to the special appearance of the dish, the material is a "fermented" dish in which fish is made into fish glue, mixed with vermicelli, shrimp, mushrooms, Nostoc flagelliforme, horseshoe, dried tangerine peel, etc., and brewed into fish skin.

11, bamboo sheng wins melon soaking in fish rot:

Reason for selection: The fish rot in the material is widely used by Shunde people, and it can be used to pick vegetables or put soup, and it is dry, fragrant, smooth and refreshing.

popularity among the people: ★★★★ ★

Weishui: It is said that there was a filial daughter in Shajiao, in the west of Lecong, who invented the method of fish rot so that her elderly father could eat fish.

How to eat: versatile and unique

11. Fried fish cake:

Reason for selection: it is unattractive but most popular, and the dishes recommended by chefs are extremely delicious.

popularity among the people: ★★★★★

Weishui: Almost all housewives in Shunde know how to cook this dish, and it is also a common dish recommended by locals to foreign friends. Jun 'an Fish Cake is one of the best. Shunde people are very particular about making fish cakes. Besides being fresh, they also stipulate that three dishes per catty are the most standard. Of course, you have to pay attention to the master's feel. Although fried fish cake is a snack, Shunde people use their wisdom to wrap fish in Chili skin and fry it golden, which has become an indispensable food in restaurants.

technique: fresh and delicious, suitable for all ages. The delicious fish itself does not need too much seasoning. Simple methods can best bring out the fresh flavor of the food itself.

12. Wumi porridge:

Reason for selection: Wumi porridge is an idea from Shunde, which combines the traditional practices of "raw porridge" and "clear water hot pot" in Lingnan, innovating the traditional connotation of "eating porridge" and embodying Shunde people's innovative concept of food culture.

popularity among the people: ★★★★ ★

Weishui: Daliang Wumi porridge is ready to apply for the World Heritage, and Wumi porridge is a true work of Shunde people. At present, Daliang glutinous rice porridge is "fragrant inside the wall and fragrant outside the wall", and * * * has opened seven branches, six of which are outside Shunde District. Techniques: Innovating in tradition

A kind of Thai high-quality rice is selected at the bottom of porridge, which is boiled with fresh chicken and soup. The porridge is clear and the water and rice blend together, and the hot pot is particularly fragrant. With seafood, shellfish, poultry, meat, edible fungi and vegetables, the taste of porridge is clear, fresh, cool, tender, smooth and fragrant, which is a veritable fish Mi Liang porridge with endless aftertaste.

13. Brewed melon in Fengcheng:

Reason for selection: Most Shunde women over 41 can cook home-cooked dishes.

popularity among the people: ★★★★★★

Weishui: It is a trendy dish and is very popular among the people. There are many ways to make festival melons, and there was a reception in Shunde.

technique: the key to making depends on the heat and the time of cooking.

14. Daliang double-skin milk:

Reason for selection: popular, the first choice snack for external promotion.

Popularity: ★★★

Weishui: Needless to say, in Shunde, double skin milk is well known. Renxin and Minxin, a century-old store, are full of guests all the year round, which shows their high popularity. Strictly speaking, double-skin milk is a snack, but because of its great fame, many restaurants will list double-skin milk as a dish.

Techniques: There is a habit in Daliang double-skin milk industry: "Pass it on inside but not outside", that is, the ingredients and production methods unique to the family for making double-skin milk are kept secret, and its descendants are both shop operators and double-skin milk producers. This has brought difficulties to the external promotion of double-skin milk. Shunde double skin milk is made of buffalo milk, and a thin layer of skin floats on the surface after it is made, which is quite attractive.

15. Lunjiao Cake:

Reason for selection: long history

Popularity among the people: ★★★

Weishui: started in the Ming Dynasty, has a good reputation among the people, and has become the name of many restaurants.

technique: different from other sweets, it is slightly sour, which makes people "try it and remember it for a long time".