All delicious.
There are also delicious ones: Daliang Bengsha, Daliang Pheasant Roll, Daliang Milk, Bunsha, Double Skin Milk, Xiaofeng Cake.
Shunde's "Fengcheng Speculation" is also famous and worth trying.
Daliang Bengsha: made from sugar and salt dough, rolled and cut into butterfly shapes, and fried.
It looks like a butterfly, golden in color, sweet and crispy.
Daliang man Liang Chengzhang created it in his "Chengji" fried shop in the 53rd year of Qianlong's reign in the Qing Dynasty.
Later, through the inheritance, development and improvement of Li Xi and his descendants, the time-honored brand "Li Xi Ji" gradually formed.
Daliang pheasant roll is a special dish of Daliang, Shunde: The authentic Daliang pheasant roll does not use chicken, but cuts fat pork, lean pork and ham into strips, lays the fat meat on the bottom with lean meat and then ham, and steams it.
It is cooked and then fried.
In the 1920s, Master Dong Cheng of Yichunyuan Restaurant in Daliang Pitou (now Huagai Market) founded it.
He has a dish called "Snow Fungus Chicken Skin", which is cooked with fat and tender chicken with the skin on.
There was a lot of minced chicken skin and chicken breast left over from making this dish, so he rolled the chicken in pork and deep-fried it, which was called "fried chicken roll." After it was launched, it became so popular that the minced chicken was not enough, so he used lean meat instead.
And improve the production method.
Because no chicken is used, it is called "pheasant roll".
Daliang milk: Daliang milk, also called Jinbang milk, is a white round flake milk product originating in Jinbang Village (Chenbang Neighborhood Committee), Daliang, Shunde. It is one of Shunde's delicacies and has the title of "Oriental Cheese".
Because of its disc shape, it is also called "Jinbang Milk Cake".
Daliang milk began in the Ming Dynasty. It tastes slightly salty but sweet and can be eaten with porridge or rice.
In addition to Daliang, it is also produced in many Chinese-inhabited areas in Southeast Asia.