Daliang sand collapse:
Make dough with sugar and salt, fold, cut, knead into butterfly shape and fry. Shaped like a butterfly, golden in color, sweet and crisp.
Liang Zhangcheng, a great man, founded his "Ji Cheng" fried shop in the 53rd year of Qing Qianlong. Through the inheritance and perfection of Li Xi and his descendants, the old name of "Li Xiji" was gradually formed.
Daliang pheasant roll is a special dish of Daliang in Shunde;
Authentic Daliang pheasant roll does not use chicken, but cuts fat pork, lean pork and ham into strips, spreads lean meat on the bottom of fat meat, then spreads ham meat, and then steamed and fried.
In A.D. 1920, Liang Da Fan Tou (today's Gai Hua market) was created by Dong Chengshou, the master of Yichun Garden Restaurant. He has a dish called "snow ear chicken skin", which is cooked with fat and tender chicken skin. After cooking this dish, he left a lot of broken chicken skin and broken chicken breast, so he rolled chicken and pork together and fried them, which was called "fried chicken roll". After the launch, it was very popular, and the chicken pieces were not enough to eat, so he changed to lean meat and improved the production method. Because there is no chicken, it is called "pheasant roll".
Daliang milk:
Daliang milk, also known as Jinbang milk, is a white round flaky dairy product, which originated in Jinbang Village, Daliang, Shunde (cash list neighborhood Committee). It is one of Shunde's cuisines and is known as "Oriental Cheese". Because of its disc shape, it is also called "Jinbang Milk Cake". Daliang milk began in the Ming Dynasty, which is slightly salty, sweet and delicious, and can be eaten with porridge. In addition to Daliang, many Chinese settlements in Southeast Asia are also produced.