1. Shunde Potted Cuisine: Potted Cuisine can only be tasted during group meals in rural areas, usually in an open place with wooden benches and chopsticks, and heated with charcoal. Chicken, roast goose, shrimp, oyster, fish eggs, tendon, pork, fresh squid, goose web, pig's hand, horseshoe, etc. are placed layer by layer in each pot of hot potted vegetables.

2. Fish classmates Some people say that if you don't eat fish when you come to Shunde, then you have never been to Shunde; Anyone who has eaten Shunde fish will never forget the taste of raw Shunde fish.

These fish used for raw fish are very particular. According to reports, experienced Shunde chefs usually pick "Jindao Fish" weighing about 750 grams, which is delicious, tender and just right. After the fish is bought, put it in the mountain spring and starve for a few days to "slim down" and consume body fat. The fish made is really fragrant and refreshing. When killing fish, cut a knife at the fish's jaw and tail, and then put it back into the water. When the fish swims, fresh blood flows out, and the fillets without congestion are as white as snow.

Fish students pay great attention to "appearance", transparency and bloodletting are very important, which is where the "technical content" lies. If you are not sure, the fish is reddish and contains more water. Moreover, after the fish is sliced, it should be frozen in the refrigerator for a while before it is smooth and sweet.

The special dish for raw fish is hollow and filled with ice cubes to cool down. Pick up a piece of raw fish with chopsticks, which is translucent and has no red marks.

Shunde raw fish, different from ordinary Japanese sashimi, fully embodies the rich and profound food culture in China. Just a dozen kinds of seasonings are needed, such as garlic slices, shredded ginger, shredded onion, shredded onion, shredded Chili, soy sauce, chopped peanuts, sesame, shredded Chili, taro, fried vermicelli, plus oil, salt and sugar. Mix these seasonings together and add sashimi. The entrance is tender and full of fragrance. In addition to sashimi, fish heads can be steamed or steamed in soy sauce, fish skins can be boiled or cooled, and fish bones can be cooked in porridge or with salt and pepper. A variety of eating methods can really make you forget the time and immerse yourself in delicious enjoyment. Do you brew shad in your hometown?

Ingredients: 1 shad, vermicelli, shrimp skin, mushrooms, Nostoc flagelliforme, horseshoe, dried tangerine peel, pepper and star anise; ?

Method: Slaughter fresh shad (about 1.5kg), remove the skin and bones (head and tail removed), make the fish into fish glue, and mix it with vermicelli, shrimp skin, mushrooms, Nostoc flagelliforme, horseshoe and dried tangerine peel. Brew it into fish skin, fry it and stew it with spices such as pepper and star anise.

4. Daliang double skin milk materials: fresh milk, eggs, sugar;

Practice: Boil fresh milk, pour it into a small bowl, stir it gently with a small bamboo stick after solidification, pour out the remaining milk, add egg white and sugar into the fresh milk, pour it into a small bowl, cover the milk skin with water, and steam for 15 minutes.

5. Daliangshan Chicken Roll

Ingredients: 500g of fat pork with a length of 20cm, a width of 1 4cm and a thickness of 1 mm, 500g of lean pork, 50g of raw flour100g, 40g of Shaoxing wine, 66g of salt, eggs1piece and 2.5g of monosodium glutamate;

Methods: 1. Marinate the fat slices with 25 grams of Shaoxing wine for 20 minutes, then mix them with 15 grams of Shaoxing wine, salt, monosodium glutamate and egg yolk, and pat them evenly with sparse flour.

2. Spread the fat slices with raw flour, put the lean slices on the fat, accounting for 2/3 of the width, and mix the remaining 1/3 width with egg white and raw flour, and roll them tightly into a tube.

3. Steamed in a steamer, cooled, cut into 0.5 cm thick slices, fried in oil until golden brown, served with salt.