Also known as Daliang's "double-skin stewed milk", it is the best dessert, sweet, tender and unique, and many Hong Kong and Macao compatriots should taste it in person when they travel back home and visit relatives.

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It was originally made in a porridge shop called Liang in Shiqiaotou, Lunjiao Town, Ming Dynasty.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.

Chencun rice noodles

Chencun vermicelli is an authentic snack in Chencun Town, Shunde, which has always been loved by Cantonese people. There are many ways to eat it, such as "dry fried beef river", "beef brisket vermicelli" and "steamed ribs vermicelli". With the continuous innovation of restaurants in recent years, river noodles have gradually become snacks or staple foods.

Chencun rice noodles Yan

With authentic Chencun rice noodles as the main ingredient and various dishes, the characteristics of the rice noodle banquet are as follows: highlighting the various flavors of rice noodles.

Liangda Bensha

It is a kind of fried noodle food in Shunde. It is named after an orange-red butterfly (locals call it "jumping sand"). It is said that it was founded in Qianlong for 53 years and has a history of more than 200 years. "Da Liang Dan Sha" is made from high-grade flour, refined sugar, south milk and lard by kneading dough, making cakes and frying. Due to different materials, it can be divided into several types: if fresh shrimp floss or olive meat is mixed, it is called "shrimp paste jumping sand" or "olive paste jumping sand"; If mixed with south milk, it is called "south milk jumping sand". At present, "south milk Tansha" is the main flavor feature of "Daliang Tansha" with south milk flavor.

Daliangjian milk

It is one of the most famous historical dishes in Shunde with a history of more than 70 years (100). After the victory of the Anti-Japanese War, it became quite popular and spread to Hong Kong, Macao and South China, becoming a "famous Cantonese dish".

Daliangshan chicken Juan

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.

Honeycomb taro horn

It is made by using taro paste as skin, frying pork lean meat, shrimp meat, mushrooms, etc., filling them into stuffing, wrapping them into corners and frying them in an oil pan. It is golden yellow after frying, with small eyes on the surface and shaped like a honeycomb.

Baked worm

It occupies an important position in Shunde's traditional famous dishes. According to records: "This insect can tonify the spleen and stomach, promote blood circulation and promote diuresis, treat edema and have the effect of strengthening the heart".

Fried shad in hometown

Shad is a kind of freshwater fish unique to Guangdong, with delicious but prickly meat. After peeling off the fish and bone spurs, the master added chopped water chestnut, mushrooms and a little dried tangerine peel, stirred them with refined starch, then put them back into the skin of the fish which looks exactly the same as the real fish, fried them in an oil pan until they are 90% cooked, then stewed them with sun-dried onion, garlic and oyster sauce until they are all cooked, and finally thickened them. This dish is called "fried mud fish in hometown" Its entrance is delicious and dense, without fishbone. When chewed with horseshoes and mushrooms, the taste is light and refreshing.

Jinbang milk

It started in the Ming Dynasty and originated in Jinbang Village, Daliang. 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.

Jun' an fish cake

Shunde is a famous pond fish producing area, which has been used to make various flavor foods for hundreds of years, and Jun 'an fish cake can be regarded as a masterpiece of this kind of food.

Longjiang zhadui

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.

Lingjiao cake

Horseshoe powder, with fine powder, large crystal and sweet taste, can be made into various snacks and snacks. The water chestnut cake made from it is a traditional dish of Panxi restaurant, which is suitable for all seasons.

Water snake porridge

Stir-fried water snake boneless, with fresh bamboo shoots, peas and other vegetables. Snake slices are delicious and refreshing, and snake eggs are smooth, which is different from seafood.

Shunde yufu

Fish Rot: This is a traditional dish in Lecong Town of this city. Most local people hold feasts with rotten fish. 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.

Shunde Yusheng

Shunde raw fish, different from ordinary Japanese sashimi, fully embodies the rich and profound food culture in China. Just a dozen kinds of seasonings are needed, such as garlic slices, shredded ginger, shredded onion, shredded onion, shredded Chili, soy sauce, chopped peanuts, sesame, shredded Chili, taro, fried vermicelli, plus oil, salt and sugar. Mix these seasonings together and add sashimi. The entrance is tender and full of fragrance. In addition to sashimi, fish heads can be steamed or steamed in soy sauce, fish skins can be boiled or cooled, and fish bones can be cooked in porridge or with salt and pepper. A variety of eating methods can really make you forget the time and immerse yourself in delicious enjoyment.

Fish skin dumplings

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.