stir-fried water snake slices stir-fried water snake slices far-fried water snake slices are a traditional famous dish in Leliu (Longjiang). Water snakes are peeled and boned and sliced. Stir-fried with fresh bamboo shoots, peas and other vegetables. Stir-fry the water snake with the vegetable far away. The refreshing and sweet lubrication of the snake meat and the fragrance of the vegetable far away complement each other. The color of the fresh meat is white, and the vegetable is far green and beautiful. Delicious, refreshing and palatable. Ingredients: 25g of boneless snake meat, 15g of cooked bamboo shoot meat, 1g of green pepper, 25g of wet mushrooms and scallion, 4g of soup, and appropriate amounts of egg white, Shaoxing wine, pepper, cooking powder, raw flour, sesame oil, minced garlic, ginger flower and seasoning. Method: 1. First, pattern the water snake meat, cut it into pieces about 5 cm long with an oblique knife, marinate it with cooking powder for 3 minutes, then wash it with clear water, squeeze out the water, mix well with egg white, and add wet raw flour. Roll the bamboo shoots with boiling water and cut them into Japanese-shaped pieces. 2. Heat wok and oil, oil snake slices, fish out bamboo shoots after they fly, stir-fry ginger flowers, garlic, bamboo shoots, green and red peppers, water snake slices and wet mushrooms, then add soup, sesame oil and scallion slices, splash wine, season, sprinkle with pepper, thicken with wet raw flour, stir-fry with oil from the tail of the package and serve. Da Liang Fried Milk Da Liang Fried Milk This dish has a history of more than 7 years and is popular in Hong Kong, Macao and South China. It is a typical example of "soft frying" in China cooking technology. It is characterized by bright white, tender and smooth, and rich milk flavor. The ingredients are chicken liver, eggs, crab meat, shrimp, olive, ham and so on. Around 1976, fried milk, a sister dish of fried milk, was introduced. The skin was crisp and sweet, the inside was soft and smooth, and the milk was pleasant. Daliang Fried Shrimp Cake Daliang Fried Shrimp Cake This dish is easy to make and delicious, and many hotels in the province have included it in the menu. It is characterized by golden color, sweet taste, delicious and refreshing. Ingredients include eggs, fried elements, etc. Daliang Pheasant Roll Daliang Pheasant Roll is another name: "Daliang Meat Roll", which is one of the well-known dishes in Cantonese cuisine. Made of fat slices, it is characterized by crispness, delicious burnt flavor, fat but not greasy, and suitable for wine and tea. The top-boned eel, also known as the "boneless eel", is named after removing the spine of eel (river eel) when cooking. It is characterized by pure meat without bones, original flavor, soft, smooth and fragrant, delicious and unique in shape. The ingredients are fire, mushrooms, ham, pomelo peel and so on. Fengchao Sansi Fengchao Sansi Fengchao Sansi was made in the Qing Dynasty, so it was named because it was made of three kinds of filamentary food, such as fried chicken (nicknamed "Feng") and egg shreds. It is characterized by delicious fresh flavor, tender shredded pork, harmonious color and beautiful shape. Ingredients include chicken, braised pork (tongue), braised pork belly, bamboo shoots, green pepper and so on. Ingredients: 3 eggs, 75g shredded chicken, 75g shredded braised pork tongue and 75g shredded braised pork belly, 1g shredded cooked bamboo shoots, 5g shredded green and red peppers, 5g sliced leek, 2g shredded wet mushrooms and 2g scallion, 4g soup, and appropriate amounts of raw flour, Shaoxing wine, ginger rice, garlic, sesame oil, pepper and seasoning. Method: 1. Shell the eggs and stir them thoroughly. Mix the shredded chicken with egg liquid and wet the raw flour. 2. Heat wok with medium heat to remove oil, slowly pour the egg liquid into wok, and stir it with a spoon to avoid gathering into pieces, fry it into filaments, and then pick it up. 3. Oil shredded chicken, scoop it up, add ginger and rice to saute until fragrant, then fry shredded bamboo shoots for a while, then add other raw materials and stir-fry, add soup, splash wine, season, add sesame oil, sprinkle with pepper, hook it with wet raw flour, add tail oil and stir-fry evenly, and serve the fried shredded eggs with four sides. Wine-stuffed Cucumber in Fengcheng The black-haired Cucumber produced in the suburb of Daliang is short and tender. Local people use this specialty to make a famous family dish-wine-stuffed Cucumber. Characterized by sweet, soft and smooth, sweet and delicious. Ingredients are fresh shad meat, fat and lean pork, wet mushrooms, dried shrimps, wet squid and so on. Ingredients: 2 evenly-sliced Cucurbita pepo, weighing about 1kg, 15g of fresh shad meat, 5g of fat and lean pork, 2g of wet mushrooms, shrimps, wet squid and scallions, 5g of two soups, 15g of egg white, and appropriate amounts of raw flour, sesame oil, colored oil, pepper, ginger flower and seasoning. Method: 1. Chop the shad meat and lean pork separately, marinate the fat pork with wine, cut it into rice grains, and mix the three evenly. Add refined salt to tart it until it is gelatinous, add egg white, raw flour, wet mushroom grains, shrimp grains and squid grains, and then tart it. Add onion grains and mix well to make stuffing. 2. Remove the pedicel of the Cucurbita pepo, gently scrape off the skin with bamboo slices, keep a little skin green, cut it into pieces about 5 cm thick, dig out the flesh of the Cucurbita pepo, roll it with boiling water until it is half-ripe, absorb the moisture with a clean cloth, coat the inner wall of the cavity with dried fennel, and brew the stuffing. 3. Burn the wok with oil and pick up the brewed zucchini oil. Stir-fry the ginger flowers, pour in two soups, add the brewed zucchini until it is only cooked (based on the insertion of chopsticks), pick it up and put it on a plate. Add a little color oil to the original juice, thicken it with wet raw flour, drizzle with melon noodles, and add coriander leaves for color. Hometown-brewed shad Hometown-brewed shad is located in the countryside, and fresh materials are naturally a major feature of rural flavor. Traditional hand-made shad skin is brewed with fish glue, which retains its unique hometown flavor and is also a unique dish in Shunde. Ingredients: 1 shad, vermicelli, dried shrimps, mushrooms, Nostoc flagelliforme, horseshoe, dried tangerine peel, pepper and star anise. Method: Fresh shad (about 1.5 kg) is slaughtered, peeled and boneless (leaving the head and tail), fish is made into fish glue, mixed with vermicelli, dried shrimps, mushrooms, Nostoc flagelliforme, horseshoe, dried tangerine peel, etc., brewed into fish skin, fried, and braised with seasonings such as pepper and star anise. The outer layer of the gold medal swallow ball is rotten silk, and the inner layer is crispy and fried with cuttlefish glue, coconut sauce and snow nail. Jun 'an Fried Fish Cake Jun 'an Fried Fish Cake Jun 'an Fried Fish Cake is a traditional food in Jun 'an Town, which has a history of more than 1 years. It is characterized by bright color, smoothness and sweetness. Jun 'an fried fish cake is sweet and smooth, and the fish is elastic, which is more delicious with clam sauce. This traditional food has a history of more than 1 years in Jun 'an Town, Shunde, and was awarded the title of "Chinese Famous Snack". It is characterized by delicious color, smoothness and sweetness. Raw materials: fresh shad meat, onion, parsley, sausage, lobster sauce, clear water, sugar, raw flour, monosodium glutamate and salt. Method: 1. Peel shad meat, add monosodium glutamate and salt until it is elastic, then add a proper amount of clear water and mix well to form a paste, and then mold it into a pancake shape. 2. Cook the oil in the pan with slow fire, put down the fish cake, and fry it until it is golden on both sides. From fish rot to fish rot, it is a traditional famous dish in the town. The local people put on wine and hold banquets with fish rot. "Braised fish with mushroom and oyster sauce", "Stewed fish nest with chives in soup", "Braised fish with lettuce gall" and "Braised fish in hot pot" made of fish rot are delicious on the selling table. Characterized by golden color, sweet and delicious. Ingredients: 1 kg of shad meat, 8 eggs, 2.5 yuan of refined salt, 5 yuan of raw flour, 5 Liang of clear water, 2 kg of crude oil, a small amount of sesame oil, and a moderate amount of vegetables. Method: 1. Scrape the shad meat with a knife, add salt and stir, and then add the eggs, clear water and raw flour in several times and mix well for later use. 2, slow fire with raw oil to 7 degrees oil temperature, squeeze the prepared fish into small balls with a spoon, put down the oil pan one by one, and fry until it is cooked. 3, stewed fish rot: use wok to add oil and saute garlic, add soup, add seasoning and fish rot, boil for about 5 minutes, then thicken, stir-fry the dish and build it, then add fish rot. Six-flavor painted long fish Six-flavor painted long fish is a traditional famous dish with the characteristics of water town. It is characterized by fresh, fragrant, smooth, delicious, nourishing yin and enriching blood. The ingredients are semi-fat and lean barbecued pork, green pepper, cooked bamboo shoots, chives, mushrooms, dried rice noodles and so on. Baked fish with open fire (dried fish) Baked fish with open fire (dried fish) Shunde Leliu's traditional famous dish has a long history and won numerous awards. Steamed fish balls steamed fish balls steamed water snake balls steamed water snake balls Mountain Villa Fan Chicken Mountain Villa Fan Chicken, also known as "Leliu Gonggong Chicken", the meat is solid and fragrant, the skin is cool and the meat is smooth! Shunde grass carp intestines Many people dislike eating Shunde grass carp intestines, but Shunde people skillfully cook them and create a variety of cooking methods, such as frying and frying, which makes them delicious and tasteless. This is a traditional way of eating, which is characterized by sweetness, tenderness and deliciousness. Stir-fried shredded fish: fresh and sweet, sweet and smooth. Baked crystal melon with garlic; baked crystal melon with garlic; soaked garlic in water melon and fried. Wugufengdeng (dessert platter) Wugufengdeng (dessert platter) Gansun Soup Pills, Fried Meat Bags, Crispy Pearl Tarts, Salted Egg Crisps and Chrysanthemum Crisps, with a mountain made of sugar gum in the middle. Baixue Hidden Dragon (Shrimp Ball) Baixue Hidden Dragon (Shrimp Ball) protein constitutes white snow, shrimp ball constitutes panlong, the protein is tender and smooth, and the shrimp ball is refreshing.

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