The first dish: Jun'an Steamed Pig. The most famous dish in Shunde is Jun'an Steamed Pig. This dish looks magnificent and can be called an "aristocratic" dish. You may not expect that this dish is made from a whole pig weighing 50 kilograms and marinated for 5-6 hours. This kind of time-consuming, labor-intensive and expensive meal can only be seen at large banquets. Jun'an Steamed Pig has gone through more than a hundred years of vicissitudes and changes, and is famous at home and abroad for its unique charm. Shunde people really have good intentions in order to satisfy their thirst for words. They can make such a whole pig soft, glutinous and fragrant, fat but not greasy, and sprinkle it with sesame and sesame oil. It has an excellent taste and will satisfy meat lovers. Second dish: Hometown stuffed dace. When many people see this dish for the first time, they may think that this dish is unremarkable and nothing special. However, in fact, it has hidden secrets and vividly reflects the extraordinary wisdom and skills of the people of Shunde. Many people love to eat fish, but are troubled by fish bones. The clever Shunde people came up with a way. They peeled off the head and skin of the dace fish completely, chopped the fish meat, added the ingredients, then cleverly stuffed it back into the fish skin, restored it to its original shape, and then cooked it. It can perfectly eliminate the problem of too many bones in dace fish, and the fish meat will be more tender and smooth. When you go to Shunde, you must experience the deliciousness of this "boneless fish". The third course: Shunde Yusheng If you want to say that there are cities in China that can eat fish to perfection, Shunde is definitely second to none. When eating fish in Shunde, you can use your imagination as much as possible. Shunde Yusheng has continued the "noble recipe" of the Chinese nation for thousands of years and has long been famous. This dish is enough to reflect the skill level of a chef. A good fish is as thin as a cicada's wing, crystal clear, and rich in taste. Generally, you can taste spicy, sour, sweet, tender, and smooth, leaving a fragrant taste on your lips and teeth. , which makes people have a long aftertaste. The fourth course: Shunde Fish Soup There are endless fish to talk about. Shunde people are obsessed with fish. They can make fish in various ways, such as steamed fish head, cold fish skin, fish bone soup, and fish intestine omelette. etc. Fish soup is a local classic delicacy with a long history and a famous dish in Shunde. Although it requires extremely high technical skills, it is highly accepted and almost every household can make it. Fish soup is to take out the fish bones and make fish paste. Add fish paste, shredded loofah, shredded fungus, shredded carrots and other side dishes to the fish bones to make soup and thicken the gravy. The finished product is colorful, smooth, soft and fragrant. Incomparable. It looks like a plate of vegetarian soup from a distance, but it is actually a delicious fish soup. This delicious dish was once served as the first dish of "One Fish and Eight Flavors". Fifth course: Pheasant rolls with fried milk. Shunde people are crazy about milk and have developed all kinds of milk delicacies. Pheasant rolls with fried milk. Although the name sounds like pheasant, the meat inside is actually fat. The fat meat is fried into rolls and paired with fried milk. It tastes caramel and sweet. The fat is fresh but not greasy, crispy but not oily. . This dish looks both white as milk and ruddy as fat, and has an exquisite shape. It is also known as "Daliang Meat Roll". It is one of the most well-known Cantonese dishes and is worth tasting.