Double skin milk \x0d\ is also called "double skin stewed milk" in Daliang. It is the best dessert, sweet, tender and unique, and many Hong Kong and Macao compatriots have to taste it in person when they travel and visit relatives in their hometowns. \x0d\ Lunjiao Cake \x0d\ was first made in a porridge shop named Liang in Shiqiaotou, Lunjiao Town, Ming Dynasty. The cake is white and crystal clear, with small eyes connected, even and orderly, soft and elastic in texture, not easy to break, sweet and refreshing in taste, and fragrant in teeth and cheeks. Today, it is very popular at home and abroad. \x0d\ Chencun vermicelli \x0d\ Chencun vermicelli is an authentic snack in Chencun Town, Shunde, which has been deeply loved by Cantonese people. It is often eaten in the form of "dry fried beef river", "beef brisket vermicelli" and "steamed ribs vermicelli". With the continuous innovation of restaurants in recent years, river noodles have gradually become snacks or staple foods. \x0d\ Chencun vermicelli Banquet \x0d\ uses authentic Chencun vermicelli as the main ingredient, and is accompanied by various dishes. The characteristics of the vermicelli banquet are: highlighting the various flavors of vermicelli. \x0d\ Daliang Tiaosha \x0d\ is a fried noodle food in Shunde, named after a red-orange butterfly (called "Tiaosha" by locals). It is said that it was created by Qianlong in 53 years and has a history of more than 200 years. "Da Liang Dan Sha" is made from high-grade flour, refined sugar, south milk and lard by kneading dough, making cakes and frying them. Due to different materials, it can be divided into several types: if fresh shrimp floss or olive meat is mixed, it is called "shrimp paste jumping sand" or "olive paste jumping sand"; If it is mixed with Nannai, it is called "Nannai jumping into the sand". At present, "Nannai Tansha" is the main flavor feature of "Daliang Tansha" with Nannai flavor. \x0d\ Daliang fried milk \x0d\ is one of the most famous historical dishes in Shunde, with a history of about 70 years (100). After the victory of the Anti-Japanese War, it became quite popular and spread to Hong Kong, Macao and South China, becoming a "famous Cantonese dish". \x0d\ Daliang pheasant roll \x0d\ alias: "Daliang meat roll", which is one of the famous dishes in Cantonese cuisine. Made of fat slices, it is characterized by crispness, delicious burnt taste, fat but not greasy, and suitable for wine and tea. \x0d\ Honeycomb taro horn \x0d\ is made of taro paste as skin and fried with lean pork, shrimps and mushrooms. , stuffing, wrapped into corners, fried in oil. It is golden yellow after frying, with small eyes on the surface and a honeycomb shape. \x0d\ roasted insects \x0d\ occupies an important position in Shunde's traditional famous dishes. According to records, "insects can replenish the spleen and stomach, generate blood and promote diuresis, treat edema, and have the effect of strengthening the heart." \x0d\ Fried shad in hometown \x0d\ shad is a kind of freshwater fish unique to Guangdong. Its meat is delicious, but it has many thorns. After the master peeled off the fish and bone spurs, he added finely cut water chestnuts, mushrooms and a little dried tangerine peel, stirred them with refined starch, and then put them back into the fish skin. Their appearance is exactly the same as that of real fish, and they are fried in the oil pan until they are nearly ripe. This dish is called "fried mud fish in hometown". Its entrance is not only delicious, but also has dense meat and no fishbone. When chewed with horseshoes and mushrooms, it is light and refreshing. \x0d\ Jinbang Milk \x0d\ originated in Jinbang Village, Daliang. It is a snow-white round slice, slightly salty and sweet, healthy and healthy, with the effect of reducing fire, and can be eaten with porridge. Now, in addition to dozens of shops in daliang town, overseas Chinese manufacturers such as Hongkong, Macau, Singapore and Malaysia are also attracting customers with the name of "Golden Milk". \x0d\ Jun 'an Fish Cake \x0d\ Shunde is a famous pond fish producing area, which has been used to make various flavor foods for hundreds of years. Jun 'an fish cake can be regarded as the masterpiece of this kind of food. \x0d\ Longjiang fried dumpling \x0d\ is a kind of New Year's Eve dinner, which was first made 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. It tastes crisp and sweet and has long been popular in Hong Kong, Macao and other provinces. \x0d\ water chestnut cake \x0d\ horseshoe powder, with fine powder, large crystals and sweet taste, can be made into various snacks and snacks. The water chestnut cake made from it is a traditional dish of Panxi Hotel, which is suitable for all seasons. \x0d\ water snake porridge \x0d\ Fried water snake has no bones, and served with fresh bamboo shoots, peas and other vegetables, the snake slices are delicious and refreshing, and the snake eggs are smooth, which is different from seafood. \x0d\ Shunde Fish Rot \x0d\ Fish Rot: It is a traditional dish in Lecong Town of this city. When local people hold wine banquets, they often entertain guests with fish rot. "Braised fish in mushroom oyster sauce", "Stewed fish nest with chives", "Braised fish with lettuce and gall" and "Braised fish in hot pot made of fish rot" are all delicious. Characterized by golden color, sweet and delicious. \x0d\ Shunde sashimi \x0d\ Shunde sashimi is different from ordinary Japanese sashimi, which fully embodies the rich and profound food culture in China. There are more than a dozen seasonings alone, such as garlic slices, shredded ginger, shredded onion, shredded onion, shredded pepper, soy sauce, chopped peanuts, sesame, shredded pepper, taro, fried rice noodles, plus oil, salt and sugar. Mix these seasonings together and add sashimi. The taste is smooth and tender, and the mouth is full of fragrance. In addition to sashimi, fish heads can be steamed or steamed with soy sauce, fish skins can be boiled or cold, and fish bones can be cooked with porridge or salt and pepper. A variety of eating methods can really make you forget the time and immerse yourself in delicious enjoyment. \x0d\ Fish skin dumplings \x0d\ Da Liang Feng Buji old shop in Qing Dynasty. Select fresh shad, scrape and braise in soy sauce, rub it into thin skin with fine flour, add lean meat floss, fresh shrimp, leek, fresh bamboo shoots and white sesame (stir-fried) as stuffing, and package it into a small and exquisite jiaozi shape. Fish skin dumplings can be steamed and fried, and they are more delicious when cooked in soup.