Shunde cuisine is famous for its rich and varied ingredients, which are characterized by freshness, freshness, freshness, tenderness and smoothness.

since ancient times? Eating in Guangzhou, cooking out of Fengcheng? Reputation.

I especially like Shunde food. I have also watched the food program "Looking for Shunde", and I have eaten several kinds of food in it. My favorite food is the following Shunde food.

1. Double-skinned milk

Double-skinned milk was born in Shunde more than 111 years ago, and it was named after two layers of mellow milk skins. The main raw material of double-skin milk is buffalo milk produced in Shunde. The milk fat content of buffalo milk in Shunde is as high as 8%, which is twice that of ordinary milk, with less water and rich milk flavor. Double-skin milk is sweet in the upper layer and smooth in the lower layer, which tastes rich in aroma and tender and smooth in the entrance.

Second, ginger collides with milk

Boil fresh buffalo milk, air it to 81 degrees, grind fresh ginger into juice, filter off the residue, and pour it into hot milk, which will solidify within 1.5 seconds. Ginger against milk has the effects of beauty beauty, relieving cough and sleeping.

Third, brew shad

Tear the skin of shad completely, take out the fish, remove the bones and chop it into minced fish. Chop ham, mushrooms, horseshoes and cooked peanuts, add vermicelli to absorb excess water, beat them by hand, and finally brew the stuffing into fish skin. Fry the brewed fish on both sides in a pot, then pour in fish bone soup and simmer.

Fourth, pig miscellaneous porridge

Pour the fresh pig miscellaneous porridge into the boiling porridge, continue to cook for a few minutes, add salt and oil to taste, and sprinkle with chopped green onion. Pork porridge is usually available for breakfast or midnight snack. Eating a bowl of pig porridge in the morning will make you have the strength to work all day.

5. Sauna fish

Grass carp removes fishbone, cuts it into thin pieces, and washes it with salt water to remove fishy smell. Then use cotton cloth to absorb the water on the surface of the fish to make the fish more tasty. The towel gourd is at the bottom, the fish is spread on the towel gourd, and the pan is steamed for 1 minutes and 31 seconds.

6. Pueraria lobata red bean shad soup

In early autumn, Pueraria lobata is ripe, which is also the time when shad is fat. Fry shad first, add pueraria lobata, red beans and clear water and cook for 3 hours. This soup has the effect of moistening and reducing dryness.

seven, cold fish skin

blanch the fish skin first, then add coriander, garlic, soy sauce, pepper, oil, salt and sesame oil and mix well.