Shunde is rich in people and things. Since ancient times, people in the county have never tired of eating meticulous food. They go out to do business, have many bureaucrats, constantly introduce foreign production experience, and gradually form their own unique eating customs. As early as the Qing dynasty, it was called "Fengcheng menu", and cooking became an important part of Cantonese cuisine. At that time, people praised "Shunde's land of milk and honey and Guangzhou's exquisiteness" (Liang's Sleepwalking in Fengcheng). In modern times, the saying that "food is in Guangzhou and the kitchen is in Fengcheng" has been recognized by the outside world; Restaurants and restaurants in Guangzhou, Hong Kong, Macao and overseas Cantonese settlements all like to advertise "Fengcheng (Daliang) famous chef" to attract more people. Chefs in Shunde are especially good at steaming seafood, and stir-frying is also very popular, which fully embodies the characteristics of freshness, tenderness, freshness, smoothness and fragrance. The signature dish is "three kinds of water fish (soft-shelled turtle)": stewed wolfberry, longan, mushrooms and lean meat in one skirt, braised head, tail and claws, sliced meat and fried winter bamboo shoots or cabbage gall. A turtle can make various flavors according to different parts. "Stir-fried water snake slices": peel, bone and slice the water snake. Stir-fry fresh bamboo shoots, peas and other vegetables. Extremely delicious and smooth. "Pheasant roll": Fat and lean pork is sliced separately, mixed with raw flour and other condiments, rolled into a cylindrical shape, steamed and cut into pieces. Deep-fried until golden brown, dish, dip in juice and add salt, sweet and delicious without greasy feeling, which is a good accompaniment; "Daliang Fried Milk" is made by mixing fresh milk and egg white, adding crab meat, shrimp and chicken liver granules. It is tender, smooth, rich and delicious. It is a typical example of soft frying in China cooking technology. Others such as boneless eel, six-flavored stewed long fish, Lecong fish rot, Jun 'an fish cake, Longjiang Misha meat, shrimp cake, ouchi frog, Fengcheng stuffed zucchini, crispy fried spring flower meat and so on. , are well-made and unique.

In terms of eating methods, the local characteristics are distinctive and popular. The cooking methods of freshwater fish mainly include whole food, block food, sliced food, chopped food, fermented food, raw food and pickled food.

Whole food is made by removing internal organs, scales and gills and maintaining the overall shape of fish. The production method can be divided into three types: steaming, frying and frying. Add shredded ginger, shredded onion, cooking wine and salt, steam until cooked, and then pour in cooked soybean oil (boiled peanut oil), which is called "steaming" and is mainly composed of pomfret (grass), pomfret and crucian carp. Frying can be used for all kinds of domestic fish. Generally, after frying, add wine, soy sauce and a little seasoning before steaming or _ _, which can avoid dryness and heat and has a unique taste. Stir-frying first and then calling it "braising" and "steaming" are two common methods. If salted steamed fish (mainly mandarin fish and bighead carp) is served with shredded buckwheat, shredded ginger and sweet and sour sauce, it is called "Wuli fish". It is also common to cut the fish with bones into dominoes. After seasoning, mix with raw flour, soak it in a boiling soup pot, and dip it in cooked soy sauce, shredded ginger and shredded onion. It is smooth and delicious.

Slice the tenderloin of mandarin fish or bighead carp (bighead carp). The most convenient way to eat it is to take out the tenderloin of mandarin fish or bighead carp, slice it, cook it in a boiling soup pot with chopsticks for a while, and then dip it in black beans, cooked oil, shredded ginger and scallion. Commonly known as "fillet edging furnace". If fried with ingredients such as egg white, it is called "fried fish slices"; If you mix the fish fillets with shredded ginger and onion, add them to rice porridge and scald them for a while, it is called "fish porridge".

Dismantling is to fry the head of bighead slightly, soak it in boiling soup, take it out and remove the bones, and add soup to make soup, which is called "Fish Cloud Soup". Soak the whole big fish until it is cooked, then remove the bones and meat to cook porridge, which is called "fish porridge".

Chopping is to chop the tenderloin of shad (shad or bighead carp) into paste, add ingredients and tarts until it is gelatinous, and then knead it into balls, which can be steamed or soaked in boiling soup, or fried, fried and fried with other seasonings.

Brewing is to completely peel off the whole shad with its scalp, chop its meat, and add ingredients such as pork, mushrooms and shrimp skin. Seasoning, brewing and peeling, restoring the original shape, frying or frying until cooked.

Raw food, commonly known as "raw fish", is prepared by peeling the tenderloin and subcutaneous red meat of Siniperca chuatsi (carp can also be used), air drying, cutting into cicada-like slices with a sharp knife, and adding shredded ginger, shredded onion, fried olive kernel (or fried peanuts and fried noodles), shredded sour buckwheat, shredded fruits and vegetables (such as Sydney and lotus root), cooked salt powder, peanut oil and sesame oil. However, due to its susceptibility to parasitic diseases, it is not as popular as in the past in recent years.

In order to make dried fish, the viscera, gills and scales of flounder (silver carp) and mud carp are removed, marinated with appropriate amount of salt overnight, then hung and blown to a semi-dry, and then evenly coated with a layer of black sauce inside and outside to dry, steamed and eaten. It tastes sweet, chewy and wakes up the stomach. Compared with fresh food, it has a unique flavor.

In addition, several traditional snacks are also famous: First, Jinbang Milk, a kind of salty cheese with white round slices, was founded in the Ming Dynasty, which is slightly salty and sweet, and has the effect of reducing fire and matching porridge; The second kind is Daliang double skin milk, which first appeared in the Qing Dynasty. It is a sweet stewed buffalo milk, and the bowl surface is covered with a film formed when fresh milk is cooked. It tastes sweet, smooth and rich in frankincense. Third, the bombing of Daliang is a food made by frying flour with lard, south milk, sugar and other ingredients. It was first made in the Qing Dynasty and looks like a golden butterfly. In the past, Cantonese called butterfly bombing, hence the name; The fourth kind is Fengcheng fish skin horn, which was first made in Qing Dynasty. Scrape fresh shad meat, add refined powder, and roll it thin to make skin. Fresh pines, shrimps and leeks are used as stuffing, and packaged into a small and exquisite jiaozi shape, which is suitable for soup and dry steaming. The fifth kind is Lunjiao cake, which was first made in the Ming Dynasty. The cake is white and crystal clear, soft, smooth and elastic, and tastes sweet and cold. The sixth kind is Longjiang fried dumpling, which was first made in Ming Dynasty. It is a spherical fried New Year's Eve food with glutinous rice flour mixed with rice flour as the skin and popcorn, fried peanuts and syrup as the stuffing. (Shunde)