the first course: steamed pig in junan is the first dish in Shunde, and it must be steamed pig in junan. This dish looks magnificent and can be called a "noble" dish. You may not expect that this dish is marinated with a whole pig weighing 5 kilograms for 5-6 hours. This time-consuming and expensive meal can only be seen at large banquets. After more than a hundred years of vicissitudes, Jun 'an steamed pig is famous at home and abroad for its unique charm. Shunde people really have good intentions in order to satisfy their desire for words. They can make such a whole pig soft and delicious, fat but not greasy, sprinkled with sesame seeds and sesame oil, and the taste is excellent, which can make meat lovers addicted. The second way: brewage shad in my hometown. Many people may think that this dish is ugly and nothing special when they see it for the first time. As everyone knows, it actually hides mystery and vividly reflects the extraordinary wisdom and skills of Shunde people. Many people love to eat fish, but they are troubled by fishbones. Smart Shunde people thought of a way. They peeled off the head and skin of the shad completely, chopped the fish, added ingredients, and then cleverly stuffed it back into the skin of the fish, restored it to its original state, and cooked it again, so that the pain of the shad's thorns could be perfectly eliminated, and the fish would be more tender and smooth. When you go to Shunde, you must experience the delicious "no stickleback fish". The third way: Shunde fish students say that China can eat fish to perfection, and Shunde is absolutely second to none. When eating fish in Shunde, you can use your imagination as much as possible. Shunde fish has continued the "aristocratic recipe" of the Chinese nation for thousands of years and has long been famous. This dish is enough to reflect the skill level of a chef, a good raw fish, as thin as cicada's wings, crystal clear and rich in taste. Generally, it can eat sour and spicy, fresh and sweet, fragrant and tender, smooth and so on, leaving a long aftertaste. The fourth way: Shunde can tear down fish soup and talk about endless fish. Shunde people are obsessed with fish. They can make fish into various patterns, such as steamed fish heads, cold fish skins, fish bone soup, fried eggs with fish intestines and so on. Dismantling fish soup is a local classic delicacy with a long history, and it is a famous dish in Shunde. Although the skill requirements are extremely high, it is highly accepted and almost every family can cook it. Removing fish soup is to remove fish bones to make fish paste, add fish paste, shredded loofah, shredded auricularia, shredded carrot and other side dishes to the fish bones to cook the soup and thicken the powder. The finished product is colorful, smooth, soft and fragrant. It looks like a plate of vegetarian soup from a distance, but it is actually delicious fish soup. This delicious dish was once regarded as the first dish of "one fish and eight flavors". The fifth way: Fried milk with pheasant rolls Shunde people are crazy about milk and have developed a variety of milk delicacies. Fried chicken rolls with fried milk, although the name is pheasant, but the meat inside is actually fat, fried fat rolls and fried milk together, it tastes fragrant and sweet, and the fat is fresh but not greasy, crisp but not oily. This dish looks white as milk, ruddy as fat, exquisite in shape, and also known as "Daliang Meat Roll". It is one of the most famous Cantonese dishes and worth tasting.