One, sauna chicken
To be authentic, steaming is the most common cooking method. A sauna chicken, how many diners called "YYDS"! Lift the lid of the pot, a fresh flavor quickly drilled into the nasal cavity. Gently bite, chicken fat but not greasy, tender and juicy, meat firm and smooth, the essence of the complete lock, let a person can not stop! After eating the chicken, uncover, surprise! When stir-frying, the steamed gravy drips into the soup or congee, becoming a natural seasoning and making the bottom of the pot sublime again. Take a sip while it's hot, the flavor is super sweet, and one bowl is totally "not enough for your throat"!
Two, Qing Shui side-roasted stove
There are thousands of hot pots in the world, only Shunde's Qing Shui side-roasted stove, authentic and unforgettable. Ronggui's long-established Songji hot pot restaurant -, conquers taste buds with a pot of clear water. There's no trick to it except that the ingredients are fresh enough and correct enough. Pig's liver should be cut thick, cow's hoof tendon should go, pig's face should be fat and thin. Clean water must be eaten "by the rules". Pork, bamboo sausage, chicken, crucian carp should be poured into the boiling water in turn, cooked and quickly fished out.
Three, no rice congee
Founded in Shunde glutinous rice congee, can be regarded as the 2.0 version of the clear water stove. In Taigenbao, there is no rice congee. After a few hours, the chef carefully simmers a pot of smooth rice congee, leaving rice soup and rice residue. Freshly cooked fish slices are "moist" by the thick bottom of the congee, which locks in the fresh flavor and makes the meat more tender. The white scallop and fresh shrimp are very full of meat, and with the congee base, the fresh flavor is instantly stimulated and provoked!
Four, Shunde raw fish
For the pursuit of food original flavor of the Shunde people, raw food is a more proud of eating. Shunde raw fish is another irresistible flavor. When you eat raw fish in Shunde, follow the local customs. Mix the fishy seasoning into the raw fish as you like, pick up the fish slices on the plate with chopsticks, and say "pick it up, pick it up" to indicate that everything is going well.
Five, double-skinned milk gold list cow's milk
Shunde double-skinned milk is made of rich buffalo milk, which is a natural flavor, without adding any seasoning. It tastes sweet but not greasy and melts in your mouth. A sip, before you have time to taste, it seems to be "refined" out. When you are not paying attention, it slides down your throat, leaving only a mouthful of milk flavor. Apart from double skin milk, golden milk is also on the list of must-eat food in Shunde, and it is the best partner with rice porridge. Golden Milk is a small piece, but the consistency is actually the essence! It's mellow, creamy, salty, sweet and delicious. Put a piece in the porridge, not only to clear heat and reduce fire, but also to make the porridge more smooth and sweet.
Six, Lunjiao cake
Year heritage, rice flavor. White and sweet, soft and flexible. Known as "Lingnan first cake", meaning Lunjiao cake. "Eat while hot" is the essence of Lunjiao cakes. After cooling, Lunjiao cake has just the right proportion of sweet and sour, refreshing and not greasy, with a light sweet flavor after eating, which makes people savor the taste. Pack a few boxes to take away.
Seven, Chencun noodles
Chencun noodles are another sublimation of rice by Shunde people. Choose early indica rice that is moderately glutinous, grind it into a fine rice paste with a green stone, put it into boiling water and steam it for 2 minutes, and take it out of the pot! As for the flavor of Chencun noodles, it depends on how you eat it, steamed, fried, rolled, stir-fried more than 70 different practices, each with its own flavor, giving you a full of freshness, so you never get tired of eating!
Eight, Junan steamed pig
Roasted pig is very common. Have you ever seen a whole steamed pig? No, then you must come to meet Junan steamed pig brother. The preparation of steamed pork is very simple. The pig is marinated and put into a pig box and cooked over a wood fire. The steamed pig made in this way has a crispy skin that is not greasy, and the pork is crunchy and tender with a rich meat flavor. Compared with the crispy roasted pig, Junan steamed pig has a unique freshness that makes people's fingers tingle.
Nine, crispy roast goose
As one of the representatives of Shunde cuisine "meat", roast goose, crispy skin, oil, meat, is Han's "delicious"
Ten, fried fish cakes
Fried fish cakes sweet and smooth, fish meat, rich in elasticity, with clams and other ingredients. rich elasticity, with clam sauce is more delicious. This traditional food in Shunde has more than 100 years of history, has won the title of "Chinese snacks". It is characterized by color and flavor, smooth and sweet.