Reason for selection: unique way to eat

Folk popularity: ★★★★★

Weishui:

The pond in Shunde is full of fish, and there has been a custom of eating raw fish since ancient times. And raw fish in Shunde is considered as authentic raw fish in China. In the Collection of Cantonese Cooks, Shunde raw fish and Japanese sashimi are listed as two schools of eating raw fish in the world today.

Technology: freshness

According to the chef, mandarin fish is fresh or not. As long as you look at the position of the blade, it is neat and bright, and it is very fresh without dragging the knife.

2. Frying and shrinking bones:

Reason for selection: unique materials.

Popularity: ★★★★★★★★

Weishui: Known as Shunde aquatic products, it looks strange, commonly known as bighead carp. Because of its big head and small body, it competes with its peers for food, takes a lot of exercise and has a long growth cycle. It usually takes more than two years to go public (about 2 kg). Therefore, adult fish is nutritious and delicious.

Manipulation: three systems for one fish. Bighead fish can do it; Fried fish head, steamed fish brisket and half-cooked fish tail are all suitable for eating fish.

3, kudzuvine root red bean shad soup:

Reason for selection: representative of Tang.

Folk popularity: ★★★★★

Weishui: After the "first pot in Asia" was released, the old fire soup selected at the 16th China Chef's Festival was Ge Fen red bean shad soup, also known as the "first soup".

How to eat: Health-preserving soup suitable for Lingnan climate belongs to dietotherapy soup, which can dispel dampness, clear heat and reduce fire.

4, daliang pheasant roll:

Reason for selection: It has a long history and a prominent position in rivers and lakes.

Folk popularity: ★★★★★

Weishui: In 1930s and 1940s, it became a famous Cantonese dish, occupying a place in the 1998 food contest and the dragon boat banquet for 20.08 million people, and also boarded the "Xinman-Han banquet" in Hong Kong.

Manipulation: Contrast fried milk. In the eyes of diners, it is one of the dishes that can best reflect the characteristics of Fengcheng cuisine, such as strict material selection, exquisite knife work, exquisite processing, harmonious seasoning and meticulous cooking.

5, fried water snake slices:

Reason for selection: water town characteristics

Folk popularity: ★★★★

Wei Shui: He has won many awards in gourmet skill competitions and famous dishes selection and won the gold medal. This is a traditional dish in Liuleshui Township.

Technique: It is just right to match the sweetness of green vegetables with the freshness of water snake slices.

6, Daliang fried milk:

Reason for selection: The history of Weishui can be traced back to more than 70 years ago, and it is the only soft frying method among the eight major cuisines. Most restaurants in Shunde regard it as a special food with good quality and low price.

Popularity: ★★★★★

Micro-water: Master Longhua, the creator, was one of the "four eccentrics" in Shunde kitchen industry in 1930s and 1940s. He is studying "Huangpu Egg" to inspire the production of fried milk.

Technology: unique soft frying method

Its creativity and the cooking technology of frying colloidal liquid milk into semi-solid are beyond the reach of many famous chefs, and it is difficult to imitate. According to Shunde Local Cuisine, its seasoning collocation, temperature control, "cold oil hot pot" and other practices can be called a must.

7. Open hearth pig:

Reason for being selected: It is a traditional food with a huge folk fan base, and it is also the first course of a traditional banquet.

Folk popularity: ★★★★★

Weishui: The history of roast pig can be traced back to South Vietnam.

Technology: Shunde roasted pigskin is crispy.

8, pigeon pine lettuce bag:

Reason for selection: it is famous and belongs to Fengcheng cooking with fine knives.

Folk popularity: ★★★★

Weishui: It was once known as the "king of small fish"

The pigeon-floss lettuce bag has an extraordinary origin. According to the gourmet Tang, this dish evolved from Manchu cabbage. After Eight-Nation Alliance captured Beijing, Cen Chunxuan, the governor of Guangdong and Guangxi, made great contributions to the escort and enjoyed the reputation of "cabbage pigeon pine". Later, after improvement, it was brought to Shunde by later generations.

9. Home brewed shad:

Reason for selection: After peeling off a complete fish skin, it is completely restored to a "shad", which is a wonderful flower of traditional hand-processed Shunde cuisine.

Folk popularity: ★★★★★

Slight water: the fastest peeling is less than 2 minutes.

Craft: exquisite craft

It takes a lot of time to kill a fresh shad, skin and bone, and keep the head and tail intact. Not everyone can do it. In addition to the special appearance of the dish, the material is a "fermented" dish made of fish gelatin and mixed with vermicelli, shrimp, mushrooms, Nostoc flagelliforme, horseshoe and dried tangerine peel. , and brewed into fish skin.

10, bamboo wins melon and soaks fish rot:

Reason for selection: The fish rot in the material is widely used by Shunde people and can be used to pick vegetables or put soup. The taste is dry, fragrant, smooth and refreshing.

Folk popularity: ★★★★★

Wei Shui: It is said that there is a filial daughter in Shajiao, west of Lecong, who invented the method of fish rot so that her old father can eat fish.

How to eat: versatile and unique.

1 1, fish cake:

Reason for selection: it's not good-looking, but it's the most popular, and the dishes recommended by the chef are the most delicious.

Popularity: ★★★★★

Weishui: Almost housewives in Shunde can cook this dish, which is also a common dish recommended by locals to friends from other places. Jun 'an Fish Cake is one of the best. People in Shunde are very particular about making fish cakes. In addition to freshness, they also stipulate that three dishes per catty are the most standard. Of course, you have to pay attention to the owner's touch. Although fried fish cake is a snack, Shunde people use their wisdom to wrap fish in Chili skin and fry it golden, which has become an indispensable food in restaurants.

Tip: Fresh and delicious, suitable for all ages. Delicious fish itself doesn't need much seasoning. Simple methods can best bring out the delicious flavor of food itself.

12, no rice porridge:

Reason for selection: Five-meter porridge is an idea from Shunde, which combines the traditional practices of "raw porridge" and "clear water hot pot" in Lingnan, innovates the traditional connotation of "eating porridge" and embodies the innovative food culture concept of Shunde people.

Folk popularity: ★★★★★

Weishui: Daliang glutinous rice porridge is going to apply for World Heritage, and glutinous rice porridge is the original of Shunde people. At present, the fragrance inside the wall and the fragrance outside the wall in Daliang glutinous rice porridge has opened seven branches, six of which are outside Shunde District. Technology: innovation in tradition.

The porridge base is made of Thai high-quality rice, with fresh chicken and soup. The porridge is very clear, mixed with water and mixed with rice, and the aroma of hot pot is particularly rich. With seafood, shellfish, poultry, meat, edible fungi and vegetables, the porridge tastes clear, fresh, refreshing, tender, smooth and fragrant, and it is a veritable fish Mi Liang porridge with endless aftertaste.

13, stuffed zucchini in Fengcheng:

Reason for selection: Most Shunde women over 40 can cook home-cooked dishes.

Popularity: ★★★★★★★★

Wei Shui: This is a fashionable dish, which is very popular with people. There are many ways to make holiday melons, and there was a banquet in Shunde.

Skill: The key to making depends on the heat and cooking time.

14, Daliang double skin milk:

Reason for selection: popular, the first choice snack for external promotion.

Folk popularity: ★★★★

Weishui: Needless to say, in Shunde, double skin milk is well known. People's trust and people's trust, a century-old shop, are full all the year round, which shows the high popularity. Strictly speaking, double skin milk is a snack, but because of its great fame, many restaurants will list double skin milk as a dish.

Skill: There is a habit in Daliang double-skin milk industry: "It is passed on from inside to outside", that is, the ingredients and production methods unique to the family for making double-skin milk are kept secret, and their descendants are both shop operators and producers of double-skin milk. This has brought difficulties to the external promotion of double-skin milk. Shunde double skin milk is made of buffalo milk, and a thin layer of skin floats on the surface after it is made, which is quite attractive.

15, Lunjiao cake:

Reason for selection: long history.

Folk popularity: ★★★★

Weishui: It started in the Ming Dynasty and enjoys a high reputation among the people. It is very grassroots and has become the name of many restaurants.

Technique: Different from other sweets, it is slightly sour, which makes people "taste it and never forget it".