Shunde cuisine includes: Daliang fried fresh milk, Jinbang milk, Jiujiang fried pile, Lunjiao cake, Daliang crushed sand, fish cake, honeycomb taro horn, Chencun powder, Daliang paste fried, Fengcheng fish skin horn, blind male cake, Lecong fish rot, Shunde fish raw, Jun 'an fish cake, fish soup, vegetable fried water snake slices, fried and brewed.

Daliang milk is a milk product produced in daliang town, Shunde District, Foshan City, Guangdong Province, China. Originally, it was a specialty of nearby Jinbang Township, and its shape was round, so it was also called Jinbang Milk Cake.

making skills

pour 1/3 cup of white vinegar into a teacup, scoop a spoonful of milk into the cup with a spoon, and the milk will immediately solidify into a ball. Then pour the ball of milk into a mold, smooth it with your fingers, squeeze out the vinegar in the milk with your palm, and finally gently lift out the milk slices, put them in salt water, soak for four hours, and take them out to become the famous golden milk.

the key to making jinbang milk is to master the temperature of milk and vinegar, not too hot, otherwise the milk will be old and not delicious; It should not be too cold, otherwise it will be difficult to solidify. The most crucial point is the production of a pot of high-concentration salt water. The salt water for soaking Jinbang milk can't be processed salt, but the unprocessed sea salt is boiled, filtered with gauze, then dried into salt particles, and then the salt particles are melted into high-concentration salt water.