Shunde cuisine is the most famous in the Pearl River Delta. In the past, there was a saying that "food in Shunde, cooking out of Fengcheng".

Famous dishes and snacks are well known.

The overall quality of Shunde chefs is very high, and there are traces of delicious food everywhere. There are many different cooking methods for chicken alone, such as chicken from the Salt Bureau in Nanqiao, Guizhou, white-cut chicken in Liule Mountain Villa and four cups of chicken in Shunfu Restaurant. In recent years, Shunde has also awarded ten famous dishes with gold medals, including Daliang fried dumpling Niushanji.

Milk Jun 'an Fried Fish Cake, Shunde Fish Rotten, Jinbang Fried Lobster Pills with Milk, Fried Water Snake Slices with Vegetables, Secret Pure abalone, Bodhi Cabbage, Yipin Sea Cucumber, etc. Just listening to the name makes people drool.

Also worth mentioning are Shunde snacks, such as Daliang's double-skin milk, South milk peanuts, South milk's collapsed sand, Fengcheng's Jinbang milk, Longjiang fried pile, Lecong Lunjiao cake and so on. Are well known and relished by gourmets.

Hong Kong and Macao diners Tang Qing Liu Le gourmet

Speaking of Shunde Liu Le, Hong Kong and Macao diners are familiar with it. According to local people, when Hong Kong diners arrive in Shunde, they always drive to Liu Le for a "big meal", sometimes two or three people, sometimes the whole tour group.

The dish here, soft fried water snake slices, is a golden dish in Shunde: snake meat is white in color, sweet but not tough, and delicious. It is said that the key to the toughness of water snake slices is freshness. After the snake meat is cooked, it is best to fry it immediately, otherwise the meat quality will drop greatly after half an hour. Blow it up here H fragrant fish is also very special, because it is fried rather than fried, so the fish can keep a certain amount of water and taste particularly delicious. Besides, fried? H Fish mouth, raw melon fish head soup and roasted goose are all famous dishes here.

Jibei Shuishezhou Street

Shunde Longjiang Jibei is a must-see place for Guangzhou and homesick diners. The specialty here is water snake porridge. On both sides of Jibei Water Snake Porridge Food Street, there are all water snake porridge shops. It can be described as a veritable water snake porridge city. These porridge shops all have a certain scale, the largest can accommodate 40 or 50 big tables for more than 500 people to eat, and the smallest has 20 or 30 tables.

According to Zuiji, the owner of the earliest water snake porridge shop, the water snake porridge here was made at one time. After the guests choose snakes in the snake cage, they are sent to the kitchen.

Instant cooking, how many water snakes to buy and how much porridge to cook are all convenient for customers. There are three kinds of snakes here, and the price difference between them is 5 to 10 yuan. Besides water snakes, there are other snakes to choose from. There are noodles, rape and other supplies in the porridge market, and the selected snakes can also be made into salt and pepper snakes and boiled snakes.

Fried water snake:

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.

Straw drying insects:

It occupies an important position in Shunde's traditional famous dishes. According to records, "herbivores 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.

Wenda 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. Generally, the eel is cut into 4-6 pieces.

One centimeter, cooked with garlic, barbecued pork and other condiments, 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, and many Hong Kong and Macao compatriots have returned to their hometowns for tourism.

Everyone who visits relatives must go to the food store to taste it in person. The production method of "double-skin milk" is as follows: put the milk in the tableware, stew it until it boils, then pour it into a small bowl (a small amount of milk is enough), and cool and solidify it 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 Cake:

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.

Daliang fried 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.

Daliang fried shrimp cake:

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.

Daliang pheasant roll:

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.

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 shredded water fish:

Delicious and sweet, sweet and smooth.

Stir-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 of this city, 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 Cake:

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

Phoenix nest three silk:

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:

Began in the Ming dynasty

, native of Jinbang Village, Dalian. 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.

Da Liang Hong Sha:

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 angle:

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.

Lunjiao cake:

It was originally made in a porridge shop called Liang in Shiqiaotou, Lunjiao Town, Ming Dynasty. The cake is white and crystal clear, with small eyes connected, even and orderly, soft and elastic in texture, not easy to break, sweet and refreshing in taste, and fragrant in teeth and cheeks. So far, it is very popular at home and abroad.

Longjiang fried pile:

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.