First of all, sauna chicken should be authentic and steaming is the most common cooking method. A sauna chicken makes many diners call "YYDS"! Open the lid, a fresh fragrance quickly got into the nasal cavity. With a gentle bite, the chicken is fat but not greasy, fresh and juicy, the meat is firm and smooth, and the essence is completely locked, which makes people want to stop! After eating the chicken, there are surprises! When cooking, the steamed gravy is dripped into the broth or porridge to become a natural seasoning, which makes the bottom of the pot sublimate again. Take a sip while it is hot, it tastes super sweet, and a bowl is completely "not enough for the throat"!
Secondly, there are thousands of hot pots in the world, only the Qingshui side furnace in Shunde is original and unforgettable. Rong Gui time-honored Songji Hotpot Restaurant conquered the taste buds with a pot of clear water. There is no alternative but that the ingredients are fresh and correct. Pork liver should be cut thick, beef tendon should be boneless, pig face should be fat and thin, and everything should be exquisite. When you eat clean water, you must "obey the rules". Pork slippery, bamboo sausage, chicken and crucian carp should be poured into boiling water in turn, and quickly picked up after cooking.
Thirdly, glutinous rice porridge originated in glutinous rice porridge, Shunde, which can be regarded as version 2.0 of Shimizu Side Furnace. In Taigenbao, there is no rice porridge. A few hours later, the chef carefully cooked a pot of smooth rice porridge to remove the rice residue and leave the rice soup. Freshly cooked fish fillets are "moistened" by the thick porridge bottom, the umami flavor is firmly locked, and the meat quality is more tender and smooth. White shellfish and fresh shrimp are full of meat, accompanied by porridge bottom, and the umami is instantly provoked!
Fourth, raw fish in Shunde is a proud way to eat raw fish for Shunde people who pursue the original flavor of food. Raw fish in Shunde is another irresistible delicacy. Eat raw fish in Shunde, do as the Romans do. Mix the seasoning to remove fishy smell and enhance fragrance into raw fish at will, pick up the fillets on the plate with chopsticks, and say, "Pick them up, the wind and water will flow forever", which means that everything is thriving.
Five, double skin milk &; Jinbang milk Shunde double skin milk is made of mellow buffalo milk, which is a natural taste without any seasoning. It tastes sweet but not greasy, and melts in the mouth. Take a sip, and before you have time to savor it, it seems to have been "refined", slipping into your throat when you are not paying attention, leaving a mouthful of milk fragrance. In addition to double-skin milk, Jinbang milk is also the "nail house" on Shunde's must-eat list, and it is the best partner with rice porridge. Jinbang milk is a small piece, in fact, concentrated is the essence! It tastes mellow, milky, salty and sweet. Putting a piece in porridge can not only clear away heat, but also make porridge smoother and sweeter.
Sixth, the Lunjiao cake has been passed down for a hundred years, and the rice fragrance is overflowing. White and sweet, flexible and elastic. People call it "the first cake in Lingnan", which means Lunjiao cake. "Eat while it is hot" is the essence of Lunjiao cake. After cooling, the ratio of sweet and sour is just right, refreshing and not greasy, and it has a faint sweetness after eating, which makes people memorable. Pack a few boxes to go.
Seven, Chencun powder Chencun powder is another sublimation of rice by Shunde people. Choose early indica rice with moderate waxy properties, grind it into fine rice slurry with bluestone, steam it in boiling water for 2 minutes, and ding ~ take it out! As for the taste of Chencun powder, it depends on how you eat it. There are more than 70 different steaming, frying, rolling and frying methods, each of which has its own flavor, giving you a full sense of freshness and making you never tire of eating!
Eight, Jun 'an steamed pigs and roast pigs are very common. Have you seen the whole steamed pig? No, you must meet Jun 'an Steamed Pig. The making method of Jun 'an steamed pig is simple. After the pig is salted, put it in a pig box and cook it with firewood. The steamed pig skin made in this way is crisp but not greasy, the pork is crisp and tender, and the meat is rich in flavor. Compared with crispy roast pig, Jun 'an steamed pig has a unique and fresh feeling, which makes people's index fingers move.
Nine, crispy roast goose as one of the representatives of Shunde cuisine "meat", roasted goose crispy and oily, is a "delicious" handed down from Shunde neighborhood. The freshly baked roast goose is bright and bright, and the color is like red dates. Its fragrance is overflowing, its skin is crisp and tender, and its skin is as thin as silk without wrinkling. The fragrant gravy flows down the flesh, which makes people drool.
Ten, fried fish cake fried fish cake is sweet and smooth, the fish is elastic, and the sauce is more delicious. This traditional food has a history of 100 years in Shunde, and was awarded the title of "Chinese famous snack". Its characteristics are full of color and fragrance, smooth and sweet.