One, sauna chicken

To say that the original flavor, steam is the most common cooking method. A sauna chicken, so how many diners called "YYDS"! Pick up the lid, a fresh flavor quickly drilled into the nasal cavity. Gently bite, the chicken meat is fat but not greasy, tender and juicy, the meat is firm and smooth, the essence is completely locked, so people can not stop! After eating the chicken, there is still a surprise when you uncover the lid! When steaming, the meat juice from the steam compartment drips down into the soup or congee, becoming a natural condiment and sublimating the bottom of the pot once again. Suck on it while it's still hot, and it's so sweet and flavorful that you can't get enough of it in one bowl!

Second, the water hit the side of the stove

The world of hot pot thousands, only Shunde's water hit the side of the stove, the original flavor to come and let a person over the "mouth" will not forget. Ronggui old - Songji hot pot store, to a pot of water to conquer taste buds, in addition to the ingredients are fresh enough positive, no other tricks. Pork liver should be cut thickly, beef tendon should be picked tendon, pork face meat should be half fat and half lean, everything should be careful. When you are eating a Qing Shui side-stepper, you have to follow the rules. Pork slip, bamboo intestines, chicken, crucian carp should be poured into the boiling water in turn, cooked and quickly fished out.

Three, no rice congee

Initiated in Shunde, no rice congee, is considered to be the 2.0 version of the water hit the stove. At Tai Gung Chau's congee, the chef carefully simmers a pot of smooth white congee for hours, removing the dregs of the rice and leaving the rice broth. Freshly cooked fish slices are "moistened" by the thick congee base, locking in the flavor and making the meat more tender. White scallop and fresh shrimp are full of meat, with the congee base, the fresh flavor is instantly stimulated, and the taste!

Four, Shunde fish sashimi

For the pursuit of food flavor Shunde people, raw food is more proud of the way to eat. Shunde sashimi is another irresistible dish. When eating Shunde sashimi, you must follow the local customs. Mix the deodorizing and aroma-enhancing seasonings into the sashimi to your liking, then use chopsticks to pick up the slices of fish on the plate and say "Liao Liao Liao Liao Liao, Feng Sheng Shui Liao," which implies prosperity in all matters.

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Five, double-skinned milk gold list of cow's milk

Shunde double-skinned milk from the fragrant buffalo milk made of the natural flavor without any seasoning, the taste is sweet but not greasy, melt in the mouth. Before you have a chance to savor it, it seems to "become a spirit", sliding down your throat when you are not paying attention, leaving your mouth full of milky flavor. In addition to double skin milk, Jimbang buttermilk is also on the list of Shunde's must-eat list, and is a perfect match for white congee. A small slice of buttermilk is actually a concentrated essence! It is mellow, creamy, salty and sweet. Put a piece into the porridge, not only to clear the heat and fire, but also make the porridge more smooth and sweet.

Six, Lunjiao cake

Century-old heritage, rice flavor. White and sweet, soft and pliable teeth. Known as "Lingnan first cake", said the Lunjiao cake. "The essence of Lunjiao cake is to eat it while it is cold. Lunjiao cake after cooling, sweet and sour flavor ratio is just right, refreshing and not greasy, after eating there is a light sweetness, so people have a long memory, pack a few boxes to take away.

Seven, Chencun powder

Chencun powder is another sublimation of the Shunde people on the rice. Selection of moderately glutinous early indica rice, by the green stone mill to grind out the delicate rice paste, boiling water to steam for 2 minutes, ding ~ out of the oven! As for the texture of Chencun noodles, it depends on how you eat, steaming, stir-frying, rolling, frying more than 70 different practices, each with its own flavor, giving you a full of freshness, so you never get tired of eating!

Eight, Junean steamed pig

Burned pig is very common, the whole steamed pig you have seen? If you haven't seen it, then you must come to know Junan steamed pig brother. Junan steamed pig production method is simple, the pig marinated into the pig box, with a wood fire to make it cooked through. Steamed pig made in this way has crispy and non-greasy skin, crispy and tender pork, and rich meat flavor. Compared with the charred and crunchy roasted pork, the steamed pork in Junean has a distinctive freshness that makes people's fingers tingle.

Nine, crispy roast goose

As one of the "meat" representatives of Shunde cuisine, roast goose with crispy skin, oil, meat flavor, is the Shunde neighborhood word of mouth "delicacy". Freshly baked roast goose, shiny oil, color like red dates, aroma, crispy skin and tender meat, skin as thin as silk without wrinkles, thick gravy along the meat flowing down, let a person mouth-watering.

Ten, pan-fried fish cakes

Pan-fried fish cakes sweet and smooth, the fish meat is flexible, to clams mealybug sauce to eat more fresh flavor. This traditional food, in Shunde has a history of more than a hundred years, has been awarded the title of "Chinese famous snacks". It is characterized by its fresh color, smoothness and sweetness.

*For reference only~

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