According to legend, at the end of the Qing Dynasty, the ancestral temple held an annual autumn competition. Late at night after the meeting, people who come to catch up with the excitement will go to major restaurants in Chancheng to have a snack. Sanpinlou restaurant is close to Wanfutai, the ancestral temple, and every time the delicacies in it are robbed in the early morning. Chef Liang Zhuhou can only explain and apologize to the guests. However, despite this, some guests refused to leave, and Liang Zhuhou had to promise to make up the food.
After Liang Zhuhou returned to the kitchen, he chose a chicken with thin head, short neck, young feet and big ass, weighing about 2.5 Jin, chopped and washed, then mixed it with 2 Liang oil-faced black beans (tofu without black soybean oil) and a little white sesame seeds, mashed it evenly, added a proper amount of lard, sugar and Shaoxing wine to the soup, and then poured the sauce soup on the chicken. When a pot of golden delicious chicken was served on the beam, the guests shouted "delicious!" Since then, the chicken dishes cooked by Liang Zhuhou have been very popular, so people named it "Zhuhou Chicken" after him, and the sauce made of chicken is also very popular, which is called "Zhuhou Sauce".
Double skin milk Double skin milk was founded in the late Qing Dynasty. The earliest double-skin milk was inadvertently prepared by a farmer in Shunde at that time. Later it was improved by different people and merged by different factions. The milk skin on it is very sweet, and the milk skin on the bottom is fragrant and smooth. The aroma is rich, and the entrance is tender and smooth, which makes people's lips and teeth fragrant. Double skin milk is a Cantonese dessert. It originated in Shunde, Guangdong Province since the Qing Dynasty, with water and milk as raw materials. Now all over Guangdong, Macao, Hong Kong and other places.
Xiqiao Cake Xiqiao Cake is one of the traditional snacks in Foshan City, Guangdong Province. It is made of Xiqiao mountain spring, so it is called Xiqiao cake. Together with Guangzhou Egg Cake, Foshan Blind Cake and Zhongshan Almond Cake, it is called the four famous cakes in Guangdong. Xiqiao pie, known as "Guangdong famous food", has a history of more than 300 years and is a famous snack in Foshan, Guangdong.
Xiqiao people take this as a gift for weddings, visiting relatives and celebrating the Chinese New Year, which not only becomes an indispensable food in the catering culture of the South China Sea and the Pearl River Delta, but also becomes a symbolic symbol of Xiqiao Town's tourism catering culture. Xiqiao pie is white and yellow in color, not burnt or rotten, soft in mouth, sweet and smooth, and not dry after eating, which can be compared with egg cake.
People who have eaten horseshoes in Chancheng will never forget their taste, but when you look at them, you will feel that they are quite greasy, thick-skinned and fatty. But when you take the first bite, you will find that your judgment is wrong! The hoof binding is light and refreshing, with crispy skin and fragrant meat, which has nothing to do with "fat". There is a simple reason. I have to pay attention to the materials used to tie my hooves, and choose carefully selected pig's hands, feet and lean meat. Scrape and clean pig's trotters, remove pig's leg bones but keep pig's skin from being cut, and then wrap pig's fat meat and pig's lean meat in pig's skin for brewing.
Brewed trotters are soaked in brine made of more than 60 kinds of pure natural materials, brewed through more than 30 processes, and then wrapped in aquatic plants for 30 minutes to make a trotter. No matter how skilled an old master is, he can only cook more than 20 pieces a day. Slow and meticulous dishes are of course the most delicious. If you go to Xindizhai, convenience food is a must. Apart from its special significance, it tastes first-class.
Lunjiao Cake Lunjiao Cake originated in Lunjiao Town, Shunde County. It is a typical Lingnan Chinese pastry with a history of hundreds of years. Lunjiao cake is made from rice pulp by fermentation and steaming. The cake is crystal white and sweet. Soft and tough products, similar to glutinous rice.
Jiujiang fried dumplings are generally only available for Chinese New Year. They are very fragrant and crisp, and the skin sprinkled with sesame seeds is usually very thin and has a soft and waxy taste. Xiangxiang Nuo Nuo is very special, so it is one of my favorite new year's goods when I was a child! Usually, the chef will make a fist-sized dough bigger and bigger. Usually, guangdong snacks Jiujiang fried dumplings are used as handwritten letters for visiting relatives and friends in the New Year, which means that fried dumplings are full of gold and silver.
Fried dumplings are New Year's Eve dinners, which were first made in longjiang town, Shunde, Foshan in the Ming Dynasty. Glutinous rice flour mixed with sticky rice flour is ground into skin, and popcorn, fried peanuts and syrup are mixed into stuffing. Knead into a ball, the size of a fist, and the surface is full of sesame seeds. It was fried until golden brown in the oil pan. Crispy and sweet, it has long been popular in Guangdong, Hong Kong and Macao.