The whole big fish is put on a plate with a diameter of more than one meter, and there are all kinds of fish, shrimp, crab, chicken and vegetables. Four people served the table, and one plate occupied the whole table. This domineering eating method is most suitable for many people, relatives and friends to get together and eat big fish around the table. The atmosphere of the whole meal was very lively and noisy.
Double skin milk Shunde double skin milk belongs to Cantonese cuisine, which was founded in the late Qing Dynasty and has a long history. The top milk skin is sweet, and the bottom milk skin is fragrant and smooth. It tastes rich in aroma, and the entrance is tender and smooth, which makes people feel fragrant. Because there are two layers of milk skin, it is called double skin milk. There are also various allusions about double skin milk. At that time, a farmer named He in Shunde accidentally turned buffalo milk into a pattern when making breakfast. One of them asked a friend to buy a recipe and opened a shop specially, so Shunde double-skin milk came from this and has been circulated since the late Qing Dynasty.
Shunde fish is eaten raw. In the Tang Dynasty in China, there was a "Feng Shui" method of eating raw fish, which was to put sashimi and various ingredients in a big bowl, and the people who ate it worked together to stir them evenly, and then shouted "Feng Shui!" Finally share it. Shunde still retains this custom of "fishing for raw fish" and is regarded as authentic raw fish in China.
A delicious food with Shunde characteristics is sashimi with freshwater fish, but not everyone dares to eat it, and people who like it will like it very much. A friend of mine in Suzhou likes it very much. Most raw fish are mandarin fish (grass carp) and perch. The key to making it is to bleed thoroughly, so that the fish will be white and transparent. There are many restaurants serving raw fish, among which Antarctica and Yi Shi are famous. Raw fish is crystal clear, with garlic slices, shredded ginger, shredded onion, shredded onion, shredded pepper, soy sauce, chopped peanuts, sesame seeds, sour beans and other seasonings. The taste is tender and smooth, the ice is smooth and smooth, and it is intertwined with the spices between the taste buds, bringing out the feeling of spicy, sour, sweet, fragrant and fresh, with endless aftertaste.
London Cake London Cake is a traditional cake, which originated from London Town, Shunde District, Guangdong Province. Lunjiao cake is deeply loved by consumers because of its special quality and flavor. It is widely produced and can be eaten in many places. Lunjiao cake is a snack spread in Shunde for a hundred years. Now, this pastry snack has spread to Southeast Asia, showing its popularity.
Shunde Lunjiao cake is a kind of cake made of indica rice flour, western Gu Mi and other raw materials. If you like morning tea, you must be familiar with it. It is one of the classic characteristic cakes in Lingnan. Because it was founded in London town, Shunde, Guangdong, it was named London cake. The surface of London cake is crystal clear and white, smooth and oily, and there are countless small holes connected neatly inside. Soft texture and sweet and refreshing taste make many people linger.