Beauty's Treasure-Double Skin Milk \ x0d \ x0d "Double Skin Milk" is the most famous snack in Shunde. It is said that Shunde double skin milk was founded in the late Qing Dynasty. When a local farmer was cooking breakfast in the morning, he accidentally turned over a trick in buffalo milk and inadvertently transferred the folk food "double-skin milk", which has been passed down to this day. \ x0d \ x0d "Double-skin milk", as the name implies, is milk with double skin. Authentic double skin milk is very elegant. Put a proper amount of milk in the tableware, stew and pour it into a small bowl, then pour it out gently, leaving the milk skin at the bottom of the bowl. In addition, mix fresh milk with white sugar, filter out impurities in a bucket, pour in fresh milk with adjusted milk protein, cover it with a small plate to prevent the steam dripping on the surface from affecting the quality, and stew for 15 minutes. Produce two layers of skin, the upper layer of milk skin is sweet and the lower layer of milk skin is smooth. It is said that eating double skin milk often can moisturize and nourish the face, which is undoubtedly a good choice for ladies. \x0d\\x0d\ Fresh snacks-Daliang insects crashing sand \ x0d \ x0d \ Now the most famous Daliang insects crashing sand should be "Li Xiji". Insect-blown sand is a kind of fried noodle food in Shunde, which was founded in Ji Cheng, an old shop outside the east gate of the county seat during the Qianlong period of Qing Dynasty. It used to be a fragile sheet. Because it looks like a golden butterfly, Shunde later improved the "Li Xiji", which is sweet and crisp, moderately salty and sweet, and has a unique flavor and is respected. \x0d\\x0d\ It is reported that the crushed insect sand is made of flour mixed with lard, south milk, sugar and other ingredients, which is simple to make, but the selection of flour materials and the mastery of cooking are the most important. The freshly fried insect sand is "alive and kicking". The fresher it is, the more delicious it is. \ x0d \ x0d \ There are many kinds and tastes of sand blown by insects, including oyster sauce, shrimp paste, dried plum, south milk and so on. Now, most products are made of south milk worm, which is crushed with a "click" and then chewed slowly. The pungent smell of southern milk lingers in the mouth, and the taste is crisp and special. \ x0d \ x0d \ A gift-Longjiang fried dumplings \ x0d \ x0d "Fried dumplings are full of gold and silver". Cantonese people like to make fried piles and eat fried piles. In addition to its delicious taste, its appearance is round, which means reunion and "benefits". It is also a good gift for the Spring Festival. \ x0d \ x0d \ There are many kinds of fried piles, such as Shi Qi fried pile, Jiujiang fried pile and hollow fried pile, among which Longjiang fried pile is the top grade. Longjiang fried dumpling is a kind of New Year's Eve dinner, which was first made in Ming Dynasty. According to the master who made the fried pile, simply speaking, the fried pile is made by grinding glutinous rice flour and sticky rice flour into skin, using mixed syrup of popcorn and fried peanuts as stuffing, kneading into a ball as big as a fist, and scattering sesame seeds on the skin. Deep-fried in oil pan until golden brown, crisp and sweet. \x0d\\x0d\ However, there are two points to pay attention to when making fried piles. One is to choose fresh glutinous rice and soak it in water for about 5 hours. Then grind it into rice flour with stones, sift it with a sieve, knead it into powder balls with water, cook it in a pot, rub it with your hands to make it uniform, then knead it into a fist-sized hollow rice ball and add stuffing. The fillings include peanut candy, coconut, red bean paste, winter melon candy, shredded coconut, sesame, diced meat and winter melon candy. The second is to choose the best coconut oil or peanut oil. When frying, turn it constantly while frying to make it uniform in thickness, pick it up after a few minutes, cool it for a while and then fry it, and so on for three or four times until the skin is golden in color, which makes it look expensive. \ x0d \ x0d \ Variety of delicious-Chencun powder \ x0d \ x0d \ Compared with the above Shunde snacks, Chencun powder has the shortest history. According to legend, in the old society, due to the fine production, Chencun powder production was not high, and only a few hundred kilograms of powder could be produced a day, which made it particularly "expensive". \ x0d \ x0d \ is different now. The output of Chencun powder has been greatly improved. Delicious Chencun powder can be eaten not only in Shunde, but also in other cities. However, it is not easy to choose very authentic Chencun powder. In the past, Chencun powder was made by hand, and the materials used were very particular. Therefore, the traditional Chencun powder has three important characteristics: first, the rice flavor is rich; Second, the thickness is very thin, only 0.5~0.7 mm, while the thickness of ordinary powder is above 1 mm; Thirdly, Chencun powder has moderate toughness and is better than ordinary powder. It can be said to be flexible and gentle. \x0d\\x0d\ Compared with traditional shahe powder, Chencun powder is a rising star. With the continuous innovation of chefs, the cooking methods of Chencun powder have surged from several traditional ones to nearly forty. Steamed waxy, rolled tough. Among them, steaming is the best. Cut the powder into sections, steam it, and pour in seasonings made of sesame oil, soy sauce, shredded ginger and roasted sesame seeds. It tastes soft. \ x0d \ x0d "It rains in succession during the Qingming Festival". According to "Hundred Questions at the Age of Years", "At this time, everything grows clean and bright, so it is clear." Therefore, in this festival, people should eat lightly. The day before in Tomb-Sweeping Day was the ancient Cold Food Festival, and the food custom originated from the Cold Food Festival. It is forbidden to cook with fire, so you can only eat prepared cooked food and cold food. It is said that there were many seasonal foods in ancient Tomb-Sweeping Day, such as wheat cakes, rice cakes and cold porridge. Nowadays, people pay more attention to eating some fresh and seasonal foods. \ x0d \ x0d \ Guangdong also has many related eating customs, such as eating eggs, making rice balls, roasting pigs, and other biscuits and fruits. Guangzhou also has the custom of eating sugar cane. Among them, mustard is an indispensable seasonal vegetable on the table in Tomb-Sweeping Day, Guangdong. Because it is homophonic with "sedan chair", which means that the ancestors went home in a sedan chair. In fact, eating mustard has a scientific basis. Eating more mustard can increase cellulose, minerals and vitamins and help digestion.