Because of its unique flavor, exquisite technology and beautiful shape, it has? King of lo mei? Known as.
//Haitian sauce//
During the reign of Qing Qianlong, Maolong Sauce Garden, the first sauce workshop in Foshan, opened. Subsequently, seasoning workshops dominated by soy sauce mushroomed, and Foshan soy sauce became famous in Lingnan.
1955, 25 ancient sauce gardens in Foshan were merged and reorganized. Because the name Haitian was the loudest at that time, so it was named? Foshan Haitian soy sauce factory? . This is the predecessor of Haitian flavor industry today.
//Stone Bay Jade Ice Burning//
The brewing technology of shiwan shochu was founded by Chen Yu 1895, the third generation head of the predecessor of Guangdong shiwan distillery group (starting from 1830), and has been passed down to this day.
The jar is old and hidden, and the fat is soaked? This is the most special process of ice shochu. Soak in meat? Is this wine mellow? Soy sauce , and can absorb impurities in wine, effectively solving the shortcomings of turbid wine, spicy wine taste, sore throat and so on. , unique and clear wine, with a unique fermented bean flavor, mellow and smooth, endless aftertaste.
//Xiqiao School//
According to legend, Xiqiao School has a history of 500 years and is well known.
Xiqiao school is well-deserved, and its shape is round and big. The big one is two kilograms, usually half a catty. And one or two cupcakes. It is pale yellow and white, not burnt, sweet and soft, and will not feel dry after eating, comparable to egg cake.
//Jiujiang fried dumplings//
At the end of Guangxu in Qing Dynasty, Zou Biannan, a native of Jiujiang, found it difficult to eat hard and round fried dumplings, so he changed the round shape of fried dumplings into flat shape and improved the recipe technology to make fried dumplings more crispy and delicious. Jiujiang fried pile was born.
Jiujiang fried pile? Flat? Known for it, it is the only flat-blown pile in China, which has been passed down for hundreds of years. It is golden in appearance and crisp in taste, so it is a must-have snack for Chinese New Year.
//Jiujiang double steamed wine//
Jiujiang double steaming brewing technology was born in Daoguang period of Qing Dynasty. It is mainly made of rice and soybean, and is made by adding steamed rice, fermenting again, cooling distilled liquor, storing lent wine, aging meat, carefully mixing, filtering and packaging.
Jiujiang double steamed wine has a long history in domestic sales and export. Jiujiang double steamed wine is more common in places where there are Chinese, and some overseas Chinese call it Jiujiang double steamed wine. Hometown water hometown wine? .
//Shunde double skin milk//
Double skin milk is called? Sweet brand? , is one of the most beautiful business cards of Shunde cuisine.
Double skin milk came out in the 1930s and has been very popular ever since. Double skin milk is clean and fragrant, which is more delicious than milk cake. Warm, smooth and sweet when eaten hot, and moist and fragrant when eaten cold. The two layers of milk skin are as thin as gauze, the upper layer is sweet and delicious, and the lower layer is moist and delicious, all of which are condensed by essence.
//Jun 'an Steamed Pig//
Jun 'an steamed pigs are selected from high-quality China pigs, which are slaughtered and marinated with seasonings for 2 hours. The whole pig was put in a special Chinese fir box and steamed over high fire. Junan steamed pig has the characteristics of smooth skin, crisp meat, thin skin, tender skin and crisp entrance.
//Chen Cunfen//
In 19 18, Huang Dan, a native of Chencun, Shunde, created a new type of rice flour that can be boiled, fried and steamed, which won the favor of diners and was called Huangdan powder by local people because it was produced in Chencun, also known as Chencun powder.
The freshly steamed Chencun powder is as white as snow and as thin as cicada wings, with a thickness of only 0.5? 0.7 mm. Cut the flour into sections, steam it, and mix it with sesame oil, soy sauce, shredded ginger and fried sesame seeds to make it soft, smooth and delicious.
//drunken goose//
The brewing process of Shunde red rice wine is a fermented soybean-flavor liquor made from brown rice and rice by steaming, drying, koji-making, koji-making, fermentation, distillation, meat soaking and blending. Shunde red rice wine? Traditional brewing technology.
Shunde red rice wine plays an important role in Shunde food culture. Is Shunde wine delicious? It is an important seasoning for seasoning. For example, a drunken goose stewed with wine can remove fishy smell and relieve boredom.