One: raw fish in Shunde
Shunde famous fish is a "noble menu" for thousands of years, and it is one of the "top ten famous dishes in Shunde". China people have the habit of eating fish since ancient times, but Shunde people are superb at eating fish. Only you can't think of it, and no chef can't do it. When making, first bleed the fish and cut it into thin slices as thin as cicada wings, which is crystal clear enough to show the chef's exquisite craftsmanship.
Two: Lecong Fish Rot
Fish rot has a history of 100 years in Guangdong, and it is a very representative and famous fish dish. Lecong Town has the most exquisite craftsmanship, which was called "Lecong Fish Rot" in ancient times, and it is also one of the traditional famous dishes in Shunde, Guangdong. Lecong fish rot takes shad as raw material, and shad is one of the four traditional domestic fish farming in Foshan. The mid-September of each year to March of the following year is the maturity of shad, which is plump and the best time to let the fish rot.
Three: Stuffed shad in my hometown
Home-cooked shad looks ordinary, but in fact it hides dried shad, which reflects the superb skills and wisdom of Shunde chefs. The shad is a kind of thorny fish. Shunde people peel the shad completely with the scalp of the fish through imagination and wisdom, then chop the fish, add ingredients to brew it back into the skin, restore the shape of the fish, and then cook it, so that it won't be so troublesome to eat because of the fishbone, and it tastes fresh, sweet and smooth, which is deeply loved by people.
Four: Jun 'an Steamed Pig
The first dish in Shunde is Jun 'an steamed pig. This dish is known as the "noble" in Shunde famous dishes. It has a long history of 100 years, which is well known. Steamed pigs in Jun 'an may be the reason of high cost and time-consuming. Now only weddings and funerals can be eaten in Jun 'an.
Five: Shunde opens fish soup.
Dismantling food is one of the eight ways that Shunde people eat fish. Shunde fish soup has been circulating for hundreds of years. It is the first dish of Shunde's "one fish and eight flavors", which is cooked by every household and has a high standard. It is also one of the top ten classic dishes in Shunde.
Six: swallow milk golden ball
Yan Nai Jin Qiu is a creative dish in Shunde. It is named after the shape of the dish. In 2003, he won the first place in Foshan Golden Cuisine in the food appraisal activities of Foshan Food Festival. Its main ingredients are milk, bird's nest, shrimp and so on. Make it into a ball and wrap it with a layer of crisp silk. Fry slowly with low fire, and remove after golden brown. The taste is crisp outside and tender inside, very delicate. I took a bite. It felt like Explosicum. It was very attractive.
Seven: Ancient Gong Peng Goose.
In the name of "Ancient Gong Peng Goose", Gong Peng refers to Peng Zu, the legendary longevity chef. He stewed the goose with vinegar and ginger and presented it to the Jade Emperor. In return, the Jade Emperor gave him the chance to live to 880 years old. In Shunde, people also designated June 12th of the lunar calendar as "Peng Zu's birthday". This dish can be said to have a long history, and it is a unique famous dish in Shunde, also known as plum goose and sour plum goose. It tastes sour and delicious, and it is very appetizing.
Eight: stir-fried water snake slices with vegetables
"Autumn wind makes three snakes fat", eating snakes is an old tradition of Shunde people, and there are countless gourmet shops that can eat snakes in the streets and alleys. Fried water snake slices with vegetables is the golden dish in Shunde and one of the top ten famous dishes in Shunde. As the saying goes, "one side of the soil and water support one side of the people", dishes are fried with water and snake slices from a distance, which is a model of Shunde's small fry. For them, it can be said that they are eager for it, but in the eyes of northerners, they only admire it.
Nine: Steamed fish head in Shunde
Shunde people "would rather eat without meat than fish". It is not only a land of fish and rice, but also has a strong plot of fish farming. Every fish can be gorgeously transformed and there are hundreds of ways to eat it. The steamed fish head in Shunde is also a classic of Shunde people. Cook in the oldest and simplest way, pay attention to slaughtering and steaming now, handle the heat and seasoning by experience, steam for 5-6 minutes on high fire, and steam it out without fishy smell or aging.
Ten: Fengcheng four cups of chicken
Four cups of chicken in Fengcheng is also one of the classic traditional dishes in Shunde, which is essential in all kinds of banquets, and also embodies the old saying that "no chicken can make a Taiwan". The traditional four cups of chicken, one cup of oil, one cup of sugar, one cup of wine and one cup of soy sauce have been improved.
Reference to the above content: Baidu Encyclopedia-Shunde District