Chencun powder is one of the special delicacies in Chencun Town, Nanhai District, Foshan City, Guangdong Province. Chencun powder has a long history, which is said to have a history of more than 200 years. It is a major feature of Chencun Town. Chencun powder has become one of the representatives of traditional Cantonese cuisine with its unique taste and mouthfeel.

Method for making Chencun powder

The production method of Chencun powder is relatively simple. First, the following materials need to be prepared:

1. Snail powder: Snail powder is the main raw material of Chencun powder, so high-quality snail powder must be selected to ensure that the produced Chencun powder tastes delicate and soft.

2. Water: making Chencun powder requires water, and the quality of water will also affect the taste of Chencun powder.

3. Oil: cooking oil is needed to make Chencun powder, and the role of oil is to make Chencun powder softer.

4. Salt: used for seasoning.

The manufacturing steps are as follows:

1. Add snail powder into clear water and stir evenly to make snail powder fully absorb water.

2. Pour the stirred snail powder into the pot, add appropriate amount of water, and cook for about 10 minute with medium and small fire until the snail powder becomes translucent.

3. Take out the cooked snail powder and rinse it with cold water to make it softer.

4. Cut the fished vermicelli into strips, stir-fry with oil, and add some salt to taste.

Edible method of Chencun powder

Chencun powder can be eaten with various dishes or as a staple food alone. Here are some ways to eat Chencun powder:

1. Stir-fried Chencun powder: Stir-fried Chencun powder with various vegetables and meat can make dishes with rich taste and nutrition.

2. Boil Chencun powder: Boil Chencun powder with boiling water, which can be served with various soups.

3. Cold-mixed Chencun powder: put the cooked Chencun powder into ice water to cool, and add a proper amount of seasoning and vegetables to make a refreshing and delicious cold dish.