After the broadcast of "Taste of Shunde", Shunde cuisine seems to have become more attractive, making a group of friends always eager to try Shunde cuisine.

I always thought that Cantonese cuisine is just that way.

Although my father is not a chef, he served many Hong Kong customers for the boss at a seafood shop in the early years. Dad's three-cup chicken, ginger kale, pickled plum goose, etc., in my opinion, are unmatched by even a five-star hotel. In addition to typical Cantonese dishes and steaks flown in from the United States, Dad can also make dishes that impress the guests.

My mother worked as a dim sum chef in a hotel. Pan-fried dumplings, hand-made beef balls, and shrimp siomai are also common breakfast items in our family.

However, after watching "Taste of Shunde", my father told me that Shunde people and Chaozhou people are the best at eating in Guangdong.

When I went home last week, my sister suggested going to Shunde for two days of fun and, oh, two days of food. So, I started looking for foodie tips on the Internet. Looking through the delicacies broadcast in the two documentaries "Taste of Shunde" and "A Bite of China", the recipes for these two dishes, sauna chicken, sauna fish, and rice porridge, are things that my parents have never made before, so they are included here. on our journey of discovery.

On the weekend, we set off. The first stop was Sister Fang’s Private Kitchen in Ronggui, Shunde.

Sister Fang’s private kitchen did not appear in the two documentaries, nor was it mentioned in netizens’ foodie guides.

Last year, my best friend got married in Shunde. The night before, she took us to Sister Fang’s private kitchen for dinner.

The restaurant is located in the owner's house. There is only one room in the house, but there are more than a dozen tables in the open space outside the house. It was winter at that time, and I ate hot pot. I didn’t feel too cold or hot sitting outside, and there were no mosquitoes, so I didn’t feel uncomfortable.

My best friend is very familiar with the proprietress (let’s call her Sister Fang). The food was served not long after we sat down. It must be that my best friend was afraid that we would wait too long, so she ordered it early.

I can’t remember the other dishes. I only remember the pot of “squab soaked in fresh milk”. One is because this cooking method is novel, and the other is because it tastes really good.

So for this taste-seeking trip, I first chose Sister Fang’s private cuisine, and wanted to take my sister and husband to try the fresh milk-soaked squab that I have always wanted to eat.

My husband and I arrived first and purchased a group meal for 4 people. Since the room inside the house had been booked long ago, we had to sit outside. There was no air conditioning, so the boss turned on two large fans for us. Fortunately, there was shade from the trees and no mosquitoes, so this dining environment was acceptable.

My sister also arrived at 12 o'clock, but another friend coming from Shenzhen encountered a traffic jam at the Humen Bridge and said that she would not arrive until 1 o'clock.

While the food was being served, we saw the boss making wine. Cantonese people like to use various medicinal materials or fruits to make wine, such as wolfberry wine, ginseng wine, snake wine, etc. The boss brewed golden cherry wine. In fact, the method of brewing wine is also very simple, that is, put the medicinal materials into a bottle and then soak it in white wine for a period of time, and you can get wine with various effects. Golden cherry wine has the effects of consolidating sperm and reducing urination, astringent intestines and diarrhea, relieving cough and asthma, anti-spasmodic, and lowering blood lipids. The boss said that many customers like to drink the golden cherry wine he brews, so he will brew it non-stop for guests to drink, and some customers will buy it as a gift.

After chatting with the boss for a while, Sister Fang served the food. The first thing that was served was squab soaked in fresh milk. In addition to squab, there are also red dates, wolfberry, and longan that are most commonly used by Cantonese people to make soup. Nourishing and beautifying are the functions of this dish. According to reports, the milk used in this dish is fresh buffalo milk, not the sterilized milk we usually drink for breakfast. The earthenware pot was placed on the stove, and the fresh milk was boiled quickly, with bubbles constantly popping up in the middle. The light yellow oil that should be coming from the squab was washed around.

We each took a bowl of soup towards the boiling place. The soup is milky white, just like pure milk. It is very smooth in the mouth and tastes more milky than the soup usually made with water. This time it seems not as amazing as the first attempt, but it is also satisfying.

The dipping sauce for squab is ginger and salt and pepper. Meat that has been cooked in soup is usually not very appetizing, but this dish of squab with sand ginger was unexpected. The squab meat is not rotten, and the meat on the legs is still chewy. With a little bit of ginger and soy sauce, the texture and taste are so good that you can't fault it.

The oil used by the boss should be good. When the ginger is soaked in oil, an oily aroma will come out. Add some soy sauce yourself, spoon a little on the white rice with a spoon and mix it with the rice. I also tried cooking rice with soy sauce when I was a kid, and today this bowl of white rice mixed with ginger and soy sauce seems to taste better than when I was a kid. This simple combination makes the rice even more fragrant.

The fried wontons were average, not outstanding. The last thing served was the ribs. The ribs are not small pieces, but long strips, and they are also served in a clay pot. Lifting the lid of the pot, the golden pork ribs were sizzling with oil and garnished with a few red pepper rings, which looked very attractive. The pork ribs are delicious and the light soy sauce aroma is my favorite. But maybe it was because the heat was a little too high, and the meat tasted a little woody, so it didn't taste good.

Maybe it was because it was a bit hot in summer, and the dishes in the set menu were all a bit greasy. The three of us quickly stopped eating, saying that we would wait until our friends from Shenzhen arrived before eating.

After the fresh milk pot was turned off for a while, a layer of milk coating formed on the surface, just like the surface of double-skinned milk.

At 1 o'clock, my friend arrived on time and we started cooking again. At this time, my sister was already a little full, a little hot, and a little tired, so my friend also hurriedly finished eating and rushed to the hotel.

After resting in the hotel for a while, we went to the nearby Qinghui Garden. After visiting Qinghui Garden, it was almost 4 o'clock. When you come to Daliang, you must eat Double Skin Milk.

The more famous Daliang Double Skin Milk is Minxin Old Shop and Renxin Old Shop. Minxin is only separated from Qinghui Garden by a road, but it is crowded with people. There is a long queue outside the door, and there are people standing at the tables in the store waiting for customers to leave.

My sister didn’t want to queue, so she said to go to Renxin. Renxin is also nearby, but it’s a little further away from Qinghui Garden, so there shouldn’t be that many people there.

When I walked to Renxin’s old store, the lobby was bustling with people. When I saw someone leaving, my sister immediately stepped forward and sat down.

We ordered double skin milk, some with peach gum or red beans. The double-skinned milk comes in a small bowl, with red beans and peach gum piled on top of the double-skinned milk, as if it is about to overflow.

I couldn’t wait to scoop a spoonful and put it into my mouth. There was milk skin on the surface. The biggest difference from the previous double skin milk was the milk taste and texture. The taste is very tender and smooth, the milk flavor is very fragrant, and there is no fishy smell of eggs. None of us particularly like milk and egg desserts, but this time we all praised the double skin milk and asked for another bowl. In fact, I can't tell how amazing it is when I eat it. One bowl is enough.

After walking around for a while, there were a lot of Li Xiji Sand Shops nearby. The signboards all read "Authentic, Original, and Long-established Shop." We picked one with a lot of family members. Bangsha is a specialty of Daliang, but because it is fried food, my family doesn’t like to eat it, so we didn’t buy much.

Walking towards Qinghui Garden, there is a pedestrian street inside, which is somewhat similar in style to Xiamen Zhongshan Road. In the pedestrian street, I saw Sanfu Department Store, which I often visited during my college days. I was surprised and happy. I went in and looked at it for a long time, and bought a small bag.

At 5:30, we came out of Sanfu to finish our meal, because after dinner we also wanted to have a late-night snack - pork offal porridge from Huang Yuxian Food Stall.

My sister has never eaten rice porridge, so this is the dish she wants to eat most.

For rice porridge, we chose Taigenbao rice porridge in the Daliang area. When I arrived at the store at 6 o'clock, it was already full and there were many people queuing up to get a number. We got No. 13, and now we are ranked No. 3. While waiting for a table, we studied the menu.

Actually, none of us had much appetite when we saw the menu, because it was less than two hours after we had eaten the Double Skin Milk. More importantly, everyone is obsessed with the pig offal porridge at Huang Yuxian food stall, and they are afraid that if they eat too much at night, they will not be able to eat as a late-night snack.

I studied the menu for half an hour and didn’t know what to eat. Suddenly I remembered that there is such a thing as Meituan, so I purchased a package for 4-6 people. This package turned out to be too much for the 4 of us.

In fact, Wumi porridge is a hot pot with porridge base. The set meal for 4 people includes sea clams, shrimps, chicken, pork balls, mixed vegetables and fish, which are all hot pot ingredients. There are also 6 or 7 ready-to-eat dishes such as fried noodles, fried rice, fried dough sticks, fish cakes, etc. .

You don’t need to do the hot pot yourself, the waiter will help us place the ingredients in a certain order. This one is different from what we usually eat in hot pot. The ingredients in the hot pot are put in the same place. When the time is up, the waiter will take the ingredients out and distribute them to the guests, and then put in another ingredient.

The order here is sea clams - sand shrimps - chicken - pork balls. Finally, the mixed vegetables and fish are put in, the waiter leaves, and the rest is eaten as porridge.

I have to admit that the ingredients have been in the porridge base for just the right time, so they retain the most original umami flavor. The chicken and pork balls don't taste dull at all, but are rare and tender. Cantonese people are very particular about cooking time when eating chicken. They would rather have a little blood than overcook the chicken.

There are no extra seasoning dishes in hot pot, but the simplest ginger, green onion and soy sauce, which can enhance the freshness without losing the original taste of the food.

After finishing the hot pot ingredients, the remaining porridge base turned into vegetable and fish porridge. There is no rice in the porridge, only porridge water. Sea clams and sand shrimps have been cooked, and the taste is particularly sweet.

The rest of the ready-to-eat dishes are not that outstanding. They are just average. The fish cakes have a little fishy smell and are not as delicious as those made by my husband’s mother.

After dinner, it was already 8:30. Everyone ate to their fullest in order not to waste food. Speaking of pig offal porridge, everyone unanimously decided to go back to the hotel first and eat later if they were hungry in the evening. As a result, when we returned to the hotel after eating, everyone just wanted to sleep, and no one mentioned the pig offal porridge again.

The next day, I slept in and woke up at 10 o'clock. Everyone decided to go for lunch early and then go to Fengjian Water Village in the afternoon.

Our original choice for lunch that day was sauna chicken and sauna fish, but my sister said it didn’t sound very interesting, so we chose the pork loin Shijia, which was highly recommended by a friend.

The weather is very hot at noon, and the sun is scorching everything overhead. Only air-conditioned rooms are the most attractive. When we arrived at the store at 11 o'clock, the store had just opened. We chose the most comfortable seat to sit down and started studying the menu.

Maybe because they didn't have breakfast, everyone had a great appetite, and every dish was very attractive. Adhering to the principle of not wasting, we have three dishes and one soup. Signature pork loin soup, goose, ginger pork trotters, and mustard with ginger juice.

The first thing served was pork loin soup. We ordered two pork loins and one or two chickens. It is said that they are all very nutritious ingredients. The pork loin was cut into large pieces, and each person was given 3-4 pieces. The chicken was not so popular, and in the end, it was all given to my husband.

The dipping sauce for the pork loin is also ginger, scallion and soy sauce. This is indeed a versatile dipping sauce, suitable for hot pot, soup, and porridge. This is also related to the eating habits of Cantonese people. Cantonese people eat fresh food, and all food should be as authentic as possible. The ginger and green onions remove the fishy smell, and the soy sauce enhances the freshness. This kind of sauce will not overwhelm the dish.

The large pieces of pork loin are very enjoyable to eat, and it is refreshing to bite into it. There must be a lot of pepper in the soup, which makes it taste a bit spicy. The fourth brother said that there should be wine in it, mainly to remove the smell.

Sha Jiang Pork Knuckle is a cold dish. The taste of this pig's trotters is completely different from that of the braised pig's trotters with peanuts made by my mother. The braised pig's trotters are very soft and full of gelatin, making it a bit greasy after eating two pieces. The pork skin here is very refreshing and chewy, and the ginger soy sauce is very fragrant. When paired with a small sprig of coriander, it doesn't feel greasy at all, but is very refreshing.

The ginger mustard is exactly like the taste of Mom and Dad, except that they use lard to fry it, which makes it taste delicious.

Lugoose received unanimous praise. The goose meat is not bad, and the taste is just right. The sauce has a sweet and sour taste and is very appetizing. Use French fries as the base. The French fries are fried to golden brown on the surface and very soft on the inside. The potatoes absorb the goose fat and then dipped in the sauce, which seems to be more enjoyable than the goose meat itself.

In the end, we cleared out three dishes and one soup.

After lunch, we rushed to Fengjian Water Village. Fengjian Water Town is known as Zhouzhuang, Guangdong. There is a small river running through the entire scenic area, and tourists take awning boats to visit the scenic area. The weather was so hot that day that we held umbrellas and felt the sun shining brightly above our heads. Not long after we walked, we couldn't bear the heat. We sat down and chatted in a cafe in the scenic spot. We left the scenic spot at 3 o'clock and went home.

The only regret is that I didn’t try the pork offal porridge at Huang Yuxian Food Stall. Some people say that you should bring two stomachs with you when going to Shunde. It's impossible for two stomachs, so you can only stay longer to taste more Shunde delicacies.

I have always believed that having requirements for food is the correct attitude towards life. Tasting delicious food makes people happy. Cooking delicious food will make life more enjoyable. After leaving Shunde, we must also learn and apply the life attitude of Shunde people to our future lives, and become a person who has requirements for food and life.