First, sauna chicken
To be authentic, steaming is the most common cooking method. A sauna chicken, how many diners are called "YYDS"! Lifting the lid, a fresh fragrance quickly got into the nasal cavity. With a gentle bite, the chicken is fat but not greasy, fresh and juicy, the meat is firm and smooth, and the essence is completely locked, which makes people want to stop! Eat the chicken, uncover it, surprise! When cooking, steamed gravy is dripped into soup or porridge to become a natural seasoning, which makes the bottom of the pot sublimate again. Take a sip while it is hot, it tastes super sweet, and a bowl is completely "not enough for the throat"!
Second, the clean water edge furnace
There are thousands of hot pots in the world, only Shunde's Qingshui side barbecue stove is authentic and unforgettable. Rong Gui time-honored Songji Hotpot Restaurant conquered the taste buds with a pot of clear water. There is no other trick except that the ingredients are fresh enough and correct enough. The pig's liver should be cut thick, the beef tendon should be removed, and the pig's face should be fat and thin. You must "obey the rules" when eating clean water. Pork, bamboo sausage, chicken and crucian carp should be poured into boiling water in turn and quickly picked up after cooking.
Third, glutinous rice porridge
Glutinous rice porridge, founded in Shunde, can be regarded as version 2.0 of Qingshui Furnace. In Taigenbao, there is no rice porridge. A few hours later, the chef carefully cooked a pot of smooth rice porridge, leaving rice soup and rice residue. Freshly cooked fish fillets are "moistened" by the thick porridge bottom, the umami flavor is firmly locked, and the meat quality is more tender and smooth. The meat quality of Bai Bei shrimp is very full, and with the porridge bottom, the umami flavor is instantly stimulated and provoked!
Four, Shunde raw fish
For Shunde people who pursue the original flavor of food, eating raw is a more proud way to eat. Raw fish in Shunde is another irresistible delicacy. Eat raw fish in Shunde, do as the Romans do. Mix the fishy seasoning into the raw fish at will, pick up the fillets on the plate with chopsticks and say "pick them up, pick them up", which means everything is going well.
Five, double skin milk gold list milk
Shunde double-skin milk adopts mellow buffalo milk, which has a natural taste and does not add any seasoning. It tastes sweet but not greasy, and melts in the mouth. Take a sip, and before you taste it, it's like "refining". When you are not looking, it slides down your throat, leaving only a smell of milk. In addition to double-skin milk, Jinbang milk is also a nail house on Shunde's must-eat food list, and rice porridge is the best partner. Golden milk is a small piece, but the concentration is the essence! It tastes mellow, creamy, salty, sweet and delicious. Putting a piece in the porridge will not only clear away heat and reduce fire, but also make the porridge smoother and sweeter.
Six, LUN Jiao Gao
After years of inheritance, the fragrance of rice is overflowing. White and sweet, flexible and elastic. Known as "the first cake in Lingnan", it means the cake of Lunjiao. "Eat while it is hot" is the essence of Lunjiao cake. After cooling, the ratio of sweet and sour of Lunjiao cake is just right, refreshing and not greasy, and it has a faint sweetness after eating, which makes people memorable. Pack a few boxes to go.
Seven, Chencun powder
Chencun powder is another sublimation of rice by Shunde people. Choose early indica rice with moderate waxy properties, grind it into fine rice paste with bluestone, steam it in boiling water for 2 minutes, and take it out of the pot! As for the taste of Chencun powder, it depends on how you eat it. There are more than 70 different ways of steaming, frying, rolling and frying, each with its own taste, which gives you a full sense of freshness and makes you never tire of eating it!
Eight, Jun 'an Steamed Pig
Roasting pigs is very common. Have you seen the whole steamed pig? No, then you must come and meet Brother Jun 'an Steamed Pig. The method of making steamed meat is very simple. Pickled pigs are put into pig boxes and cooked with firewood. The steamed pig made in this way has crisp skin but not greasy skin, crisp and tender pork and rich meat flavor. Compared with crispy roast pig, Jun 'an steamed pig has a unique freshness, which makes people's index fingers move greatly.
Nine, crispy roast goose
As one of the representatives of Shunde cuisine "meat", roasted goose is crispy, oily and fragrant, which is a "delicious" in Korea.
Ten, fried fish cake
The fried fish cake is sweet and smooth, the fish is elastic, and it is more delicious with clam sauce. This traditional food has a history of 100 years in Shunde, and once won the title of "Chinese famous snack". Its characteristics are full of color and fragrance, smooth and sweet.