1. Xunwei Shunde

Episode 1: The Source of Native Land.

(1) Dragon Boat Rice.

In Shunde, before and after the Dragon Boat Festival, "dragon boat-picking" will be held in every town and street. After every activity, the whole village will get together to eat "Dragon Boat Rice", usually 1 people have a table, ranging from 1 tables to 5 tables. The dishes are mainly pigeon, chicken and roast meat.

(2) Pork porridge-Mandarin Friends.

As the representative of "raw porridge" in Guangfu, the selected pig offal must be fresh, and the order in which the pig offal is put into the porridge should also be particular. A good bowl of pig miscellaneous porridge, in addition to the bottom of the porridge is enough cotton, the materials should also be tender and refreshing!

(3) Sauna fish and chicken-Addo private cuisine.

Shunde people's innovative understanding of the cooking technique of "steaming". Mulberry leaves and lettuce are at the bottom, covered with meat, and boiling hot water steam is below, accurate to the cooking time of "seconds", so as to keep the ingredients delicious to the greatest extent!

(4) clean water side furnace.

Next to the Yongfeng Industrial Zone in Lunjiao, a bamboo forest between Guipan Sea and Bigui Road is densely covered with white spots. Thousands of egrets live here all the year round, which can be said to be the secret territory of the city. The environment is so beautiful, just to experience the most simple and natural taste of Shunde-the clean water side furnace, Shunde people have the most right to speak, and add a little onion, ginger, dried seaweed and spices to the clean water, which can best bring out the umami flavor of the ingredients. People in Shunde usually eat fish first, so as to get the most authentic taste of fish.

(5) Edge-trimming furnace with black bean sauce.

It is the exclusive way for Shunde people to make hot pot in winter by boiling fish soup and fermented beans into fermented bean juice as the soup base and adding fish, chicken and other ingredients.

(6) Gift cakes and fish cakes-Happy New Year.

I want to marry a girl in ten thousand years &; Fish cakes

In the traditional custom of Shunde, married women will send "married women cakes" to their relatives and friends, which is a traditional inheritance and a good transmission and blessing.

(7) crystal hotpot.

Shunde people are very particular about making hot pot, not only the food itself, but also the utensils. Choosing crystal utensils can not only refresh the ingredients themselves, but also give everyone a visual impact.

2. Xunwei Shunde

Episode 2: Ingenuity

(1) Stir-fried milk.

Shunde people's cooking methods of frying milk are unique in frying. At the bottom of the vermicelli, ham, shrimp and other ingredients were added to buffalo milk to improve the taste, and stir-fried for 9 times, which is the embodiment of Shunde chef's superb mastery of the heat.

(2) coconut jelly-Yinhai coconut milk.

This is a traditional innovation: buffalo milk is added to coconut, and the rich flavor of buffalo milk and coconut blends with each other, and the original coconut is moved to the dining table, which is another step for Shunde people to develop Shunde cuisine.

(3) Boneless fish-Xiangshun Hotel (Obashun Hotel).

A fish can have hundreds of changes in Shunde people's hands: raw fish, boneless fish, fish head soup, fried fish bones, fried eggs with fish intestines ... From fish to fish bones, from fish skin to internal organs, every part of the fish is delicious.

(4) Double-skin milk-Minxin dessert.

As the brightest business card of Shunde's food culture, double skin milk has a history of one hundred years. In the workshop, there is even a saying that "if you haven't eaten double-skin milk, you have never been to Shunde". Buffalo milk, which is twice as high as ordinary milk fat, is used as raw material, and egg white is added to form two layers of milk skins. Different tastes converge in your mouth, which makes people unforgettable.

(5) Chrysanthemum snake soup-Donghai seafood restaurant.

Because the production is very complicated, there are few opportunities to taste a Shunde dish now. Only 3 chrysanthemums have been cultivated for half a year, only for a water snake soup.

3. Xunwei Shunde

Episode III: Delicious Legend

(1) Fried head dish with pork neck.

the head dish is the "hometown flavor" in Shunde people's minds. Shunde head dish is famous for its refreshing and slightly fresh taste. Whether it is shredded meat, minced meat and steamed patties, or even simple diced stir-frying, it can brand Shunde delicious food in every diners' hearts.

(2) no rice porridge.

Raw boiled porridge is a unique understanding of the collocation of white porridge and meat in Guangfu's food culture. In Shunde cuisine, glutinous rice porridge is made by mixing porridge water and fish soup as the soup base, and all kinds of meat are added in the form of "hot pot", which is a sublimation of porridge culture. After eating all kinds of meat, the rest of the porridge bottom absorbs the delicious materials to the fullest, which makes the bland bowl of rice congee icing on the cake!

(3) Chencun powder.

Chencun flour is the peak of Shunde people's innovation in rice products. As a signature snack in Chencun, Shunde, Chencun powder conquers everyone who comes to Chencun with its smoothness, delicacy and pleasant taste. A variety of side dishes to choose from, adding braised pork can sublimate the taste of the whole Chencun powder!

(4) Shunde pork brewing.

In ancient China, there was a tradition of brewing rice wine with mutton, but in Shunde people's ancient brewing method, the method of adding pork into wine was always used. Rice wine brewed from pork not only has the flavor of rice wine itself, but also adds a bit of "black bean flavor", which is the most suitable for cooking.

(5) drunken goose.

among Shunde dishes, rice wine is one of the commonly used flavors. The drunken goose used the rice wine to perfection, sprinkled rice wine around the pot, and forced the steam of the wine into the goose meat under the action of the fire of Honghong, and the aroma was overflowing! Besides drunken goose, drunken crab is also one of the common dishes.