zhuhou chicken

zhuhou chicken is a special snack in Foshan, Guangdong province, which was created by Zhu Lianghou, a chef in Foshan in the Qing Dynasty. The main raw materials are chicken, pork sauce, lard, cooking wine, monosodium glutamate, sesame oil, wet raw flour, scallion, soy sauce and so on. The bones of the food are soft and smooth, and the flavor is rich.

According to legend, at the end of Qing Dynasty, the ancestral temple held an annual autumn competition. Late at night after the meeting, people who come to catch up with the excitement will go into the major restaurants in Chancheng to have a midnight snack. Sanpinlou Restaurant is close to Wanfutai, the ancestral temple, and every time the delicacies inside are always robbed early in the morning. Chef Liang Zhuhou can only explain and apologize to the guests one by one. However, despite this, some guests still refused to leave, and Liang Zhuhou had to promise to make up the dishes.

After Liang Zhuhou returned to the kitchen, he chose a chicken with a thin head, a short neck, young feet and a buttock, weighing about 2.5 Jin, chopped it up and washed it, then mixed it with 2 Liang oil-faced black beans (tofu without black bean sauce) and a little white sesame seeds, mashed it evenly, and added a proper amount of lard, sugar and Shaoxing wine into 1.2 Jin of soup to boil, and then poured the sauce soup on the chicken. When a pot of golden-colored and fragrant chicken was served on the beam, the guests shouted "delicious!" Since then, the chicken dish cooked by Liang Zhuhou has been very popular, so people named it "Zhuhou Chicken" after him, and the sauce with chicken is also very popular, which is called "Zhuhou Sauce". Double-skin milk

Double-skin milk was founded at the end of Qing Dynasty. The earliest double-skin milk was inadvertently brewed by a farmer in Shunde at that time, and later it was improved by different people and merged by different factions. Its upper milk skin is sweet and the lower milk skin is fragrant and smooth. The aroma is rich, and the entrance is tender and smooth, which makes people's lips and teeth fragrant. Double-skin milk is a Cantonese dessert. It originated in Shunde, Guangdong Province since the Qing Dynasty, and used water and milk as raw materials. Now all over Guangdong, Macao, Hong Kong and other places. Xiqiao Cake

Xiqiao Cake is one of the traditional snacks in Foshan, Guangdong Province. It is made of Xiqiao Mountain spring, so it is called Xiqiao Cake, together with Guangzhou Chicken Cake, Foshan Blind Cake and Zhongshan Almond Cake, and it is also called the four famous cakes in Guangdong. Xiqiao pie, known as "Guangdong famous food", has a history of more than 3 years and is a famous snack in Foshan, Guangdong.

Xiqiao people give them as gifts for weddings, family visits and Chinese New Year holidays, which not only becomes an indispensable food in the diet culture of the South China Sea and the Pearl River Delta, but also becomes a symbolic symbol of Xiqiao Town's tourism diet culture. Xiqiao pie is white and yellowish in color, not scorching, soft in entrance, sweet and smooth, not dry after eating, and can be compared with egg cake. Tie the hoof

Anyone who has eaten tie the hoof in Chancheng will never forget its taste, but if you look at tie the hoof, you think it will be quite greasy, with thick skin and fat. But when you take the first bite, you will find that your judgment is wrong! The hoof-tying is light and refreshing, the skin is crispy and the meat is fragrant, and it has nothing to do with "fatty". The reason is very simple. I have to pay attention to the materials used in the hoof-tying and choose carefully selected pig hands and feet and lean meat. Scrape and wash the pig's trotters, remove the pig's leg bones but keep the pig's skin from being cut, and then wrap the pig's fat meat with pig's lean meat in the pig's skin for brewing.

Brewed trotters are soaked in brine made of more than 6 kinds of natural materials, brewed through more than 3 steps, and then wrapped with aquatic plants for 3 minutes before making a trotter. Even a skilled old master can only cook more than 2 pieces a day, and the slow and meticulous food is of course the most delicious. If you go to Xindizhai, handy food is a must-order item. Apart from its special meaning, it tastes first-class. Lunjiao Cake

Lunjiao Cake originated in Lunjiao Town, Shunde County, and is a typical Han pastry in Lingnan, with a history of hundreds of years. Lunjiao cake is made from rice pulp by fermentation and steaming. The cake is crystal white and tastes sweet and fragrant. Soft and tough products are similar to those made of glutinous rice. Jiujiang Fried Dumplings

Usually, you have the opportunity to eat fried dumplings only during the Chinese New Year. They are very fragrant and crisp, and the skin sprinkled with sesame seeds is usually very thin and has some soft and waxy taste. Xiang Xiang Nuo Nuo is very special, so it is one of the favorite new year's goods when I was a child! Usually, the chef turns from a piece of dough as big as a fist to bigger and bigger. Usually, guangdong snacks Jiujiang Fried Dumplings are used as handwritten letters for visiting relatives and friends during the New Year, which means: Fried Dumplings are full of gold and silver.

Fried dumpling is a New Year's Eve food, which was first made in longjiang town, Shunde, Foshan in the Ming Dynasty. Glutinous rice flour mixed with sticky rice flour is ground into skin, and popcorn, fried peanuts and syrup are mixed to make stuffing. It is kneaded into a ball, which is as big as a fist, and the surface is full of sesame seeds. It is fried in an oil pan until golden brown. Crispy and sweet, it has long been popular in Guangdong, Hong Kong and Macao.