Clean meat has no bones. With fresh bamboo shoots, peas and other vegetables, snake slices are delicious and refreshing, and snake eggs are smooth, which is different from seafood.

Baked worm

It occupies an important position in Shunde's traditional famous dishes. According to records: "This insect can tonify the spleen and stomach, promote blood circulation and promote diuresis, treat edema and have the effect of strengthening the heart". The general production method is to wash fresh insects with clear water, separate them from clear water, use casserole device, and add appropriate amount of oil, salt, dried tangerine peel, etc. Stir them into jelly, steam them in water, add a tile cover, dry them from top to bottom with charcoal fire, and then take them out in the original pot.

braised Congo eel

The large eel produced in Shunde has dark lines, so it is also called striped eel. Eel is tender and delicious, rich in protein, and has the reputation of meat-eating ginseng. Boiled, steamed, roasted and fried are all delicious. The general practice is to cut Monopterus albus into 4-6 cm segments and cook with garlic, barbecued pork and other condiments, which is delicious and smooth. As for restaurants, there are more styles, such as "Pan Long Eel with Bean Paste" and "Green Roasted Eel". Double-skin milk Daliang's "double-skin stewed milk" is the best dessert, sweet, tender and unique. Many compatriots from Hong Kong and Macao should taste it for themselves when they return home to visit relatives. The production method of "double-skin milk" is: put the milk in the tableware, stew and boil it, then pour it into a small bowl (a small amount of milk is enough), then let it cool and solidify into milk skin, then gently pour out the milk and leave 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.

Jun' an fried fish pancake

Sweet and smooth, the fish is elastic and more delicious with clam sauce. This traditional food has a history of 100 years in Jun 'an Town, Shunde, and was awarded the title of "Chinese Famous Snack".

Jun' an steamed pig

Has the effects of strengthening body constitution, moistening skin, moistening intestines and bones; Can be used for adjuvant treatment of asthenia, lumbago due to kidney deficiency, hypomenorrhea and anemia after illness. Young women often eat this dish, which is good for skin beauty.

Daliangjian milk

This dish has a history of more than 70 years and is very popular in Hong Kong, Macau and South China. It is a typical example of "soft frying" in China's cooking technology. It is characterized by bright white, tender and smooth, and rich milk fragrance. The ingredients are chicken liver, eggs, crab meat, shrimp, olives, ham and so on. /kloc-around 0/976, the sister dish of fried milk-fried milk was introduced. The skin is crisp and sweet, the inside is soft and smooth, and the milk is pleasant. Has the effects of invigorating qi, nourishing blood, promoting fluid production and moistening intestines; It can be used for adjuvant treatment of habitual mystery, deficiency of qi and blood, physical weakness after illness, and gastric and duodenal ulcers.

Liang Dajian Xia Bing

This dish is simple to make and delicious, and many hotels in the province have included it in the menu. It is characterized by golden color, sweet taste, delicious and refreshing. Ingredients include eggs, fried elements, etc.

Daliangshan chicken Juan

Nickname: "Daliang Meat Roll" is one of the famous dishes in Cantonese cuisine. Made of fat slices, it is crispy and delicious, delicious in burnt flavor, fat but not greasy, and suitable for drinking wine and drinking tea.

finless eel

Also known as "boneless eel", it is named after removing the spine of eel (river eel) when cooking. It is characterized by pure boneless meat, original flavor, soft and smooth fragrance, delicious taste and unique shape. The ingredients are fire, mushrooms, ham, grapefruit skin and so on.

Six-flavor painted long fish:

Traditional famous dishes with the characteristics of water town. Its characteristics are fresh, fragrant, smooth, delicious, nourishing yin and enriching blood. The ingredients are half-fat and half-thin barbecued pork, green pepper, cooked bamboo shoots, chives, mushrooms, dried rice noodles and so on.

Shunde grass carp intestines

Many people don't like it, but Shunde people skillfully cook and create a variety of cooking methods, such as frying and frying, which makes it a fat and delicious food without any smell. This is a traditional way of eating, which is characterized by sweetness, tenderness and delicacy.

Fried fish shreds

Delicious and sweet, sweet and smooth.

Fried water snake slices

This is a traditional dish in Liu Le (Longjiang), which is characterized by delicious, refreshing and delicious taste.

Stewed water fish

Sweet and delicious, nourishing yin and tonifying kidney. The ingredients are yam, medlar, mushrooms, lean pork and so on.

Fengcheng zucchini

The black-haired zucchini produced in the suburbs of Daliang is short and tender. Local people use this specialty to make a famous home-cooked dish-stuffed zucchini. Characterized by sweet, soft and smooth, sweet and delicious. The ingredients are fresh shad meat, lean pork, wet mushrooms, dried shrimps, wet squid and so on.

Lecong fish rot

For the traditional famous dishes in Lecong Town, local people often hold wine and hold banquets to entertain guests. Braised fish with mushrooms in oyster sauce, stewed fish nest with chives, braised fish with lettuce and fish in hot pot made of fish rot are delicious on the sales table. Characterized by golden color, sweet and delicious.

Jun' an fried fish pancake

It is a traditional food in Jun 'an Town with a history of 100 years. It is characterized by bright color, smoothness and sweetness.

Feng Chao sansi

It was first made in the Qing Dynasty, hence its name, because it is made up of fried chicken (nicknamed "Phoenix") and three kinds of filamentous foods, just like a bird's nest. Its characteristics are fresh and delicious, tender shredded pork, harmonious color and beautiful shape. Ingredients include chicken, braised pork (tongue), braised pork belly, bamboo shoots and green peppers.

Jinbang milk

It started in the Ming Dynasty and originated in Jinbang Village, Daliang. It is a snow-white round slice, slightly salty and sweet, healthy and healthy, with the effect of reducing fire, and can be eaten with porridge. Now, in addition to dozens of stores in daliang town, overseas Chinese producers such as Hongkong, Macau, Singapore and Malaysia are also using the name "Golden Milk" to attract customers.

Liangda Bensha

Food made of flour mixed with lard, southern milk, sugar and other ingredients looks like a golden butterfly. Shunde is commonly known as butterfly, hence its name. The "Ji Cheng" old shop, which was built outside the east gate of the county seat during the Qianlong period of the Qing Dynasty, was originally a brittle thin plate; Later, "Li Xiji" was improved, with sweet and crisp taste and moderate salty and sweet taste. The varieties are oyster sauce, shrimp sauce, dried plum and south milk. At present, most of the products are sand blasting in south milk.

Fengcheng fish skin horn

It was first made in Feng Buji's old shop in Daliang, Qing Dynasty. Fresh shad is selected, scraped and stewed, rubbed with fine flour, ground into thin skin, stuffed with lean pork floss, fresh shrimp, leek, fresh bamboo shoots and white sesame seeds (fried), and packaged into a small and exquisite jiaozi shape. Fish skin dumplings can be steamed or fried, and they taste more delicious when cooked in soup.

Longjiang zhadui

It is a kind of New Year's Eve dinner, which was first made in the Ming Dynasty. Glutinous rice flour mixed with sticky rice flour is ground into skin, and popcorn, fried peanuts and syrup are mixed to make stuffing. It was rolled into a ball, the size of a fist, and the surface was covered with sesame seeds. It was fried until golden brown in the oil pan. It tastes crisp and sweet and has long been popular in Hong Kong, Macao and other provinces.

Let me start by saying that Li Xiji's bangs and bangs beside Qinghui Garden in Daliang are also Minxin Double Skin Milk and Rong Gui Red Star Clay Pot Rice opposite Qinghui Garden. ....

Stir-fried osmanthus perch

Shunde is rich in seafood resources. How can you eat Shunde food without fish? The boss spared no effort to carve a place more than ten meters long in the hall to raise all kinds of aquatic fish in Shunde, which are quite complete. Even the common long-lived fish can find a "large version" about a foot and a half long here. To taste the original taste of Shunde cuisine, the first choice is stir-fried sweet-scented osmanthus perch slices. This osmanthus perch weighs two kilograms, so it is very heavy. Because no seasoning is used to capture its real taste, Shunde cuisine pays attention to the original flavor, outstanding, fat and full of "fish flavor"

Steamed shad dried salted duck

Shunde cuisine is keen on the change of cooking methods, and "fine cooking of coarse dishes" is a major feature. Take the famous local shad as an example. I'm afraid "fried shad" is regarded as a magical dish by foreigners-take out the whole skeleton of shad, chop up the fish, add chopped accessories, stir well and brew it back into the skin of the fish to restore its complete fish shape before cooking. After winter, in the season when bacon is fragrant, steamed preserved shad is also a dish that cannot be tried. The chef will match the preserved duck, and the taste is commendable.

Fried grass worm

Diners who are obsessed with insects can still feast their eyes. Because cereal insects are warm, they can replenish spleen, warm stomach and produce blood, so they are more suitable for eating in winter. The chef used the popular frying method in recent years. He put the washed weeds in a red-hot iron pan, simmered the water slowly, then burned the red oil pan and stir-fried it with various auxiliary materials. The heat is just right, and it tastes delicious and mellow.