One: raw fish in Shunde
Shunde famous fish has been a "noble recipe" for thousands of years, and it is one of the "top ten famous dishes in Shunde". China people have the habit of eating fish since ancient times, but Shunde people have excellent skills in eating fish. Only you can't think of it, and no chef can't do it. When making, first bleed the fish and cut it into thin slices as thin as cicada wings, which is crystal clear enough to show the chef's exquisite craftsmanship.
Two: Le Cong fish rot
Fish rot has a history of 100 years in Guangdong, and it is a very representative famous dish. Lecong Town has the most exquisite craftsmanship, which was called "Lecong Fish Rot" in ancient times, and it is also one of the traditional famous dishes in Shunde, Guangdong. Lecong fish rot takes shad as raw material, which is one of the four traditional domestic fish in Foshan. Every year from mid-September to March of the following year, it is the mature period of shad, and the fish body is full, which is also the best time to make the fish rot.
Third: the fermented shad in my hometown.
Home-cooked shad looks ordinary, but in fact it hides dry Kun, which reflects the superb skills and wisdom of Shunde chefs. The shad is a kind of thorny fish. Shunde people peel the shad completely with the head skin through imagination and wisdom, then chop the fish, add ingredients to brew it back into the skin, restore the shape of the fish, and then cook it, so that it won't be so troublesome to eat because of the fishbone, and it tastes fresh, sweet and smooth, which is deeply loved by people.
Four: Jun 'an Steamed Pig
The first dish in Shunde is Jun 'an steamed pig. This dish is known as the "noble" in Shunde famous dishes. It has a long history of 100 years and is widely known. Steamed pigs in Jun 'an may be the reason for high cost and long time, but now they can only be eaten at weddings and funerals in Jun 'an.
Five: Shunde opens fish soup.
Disassembling food is one of the eight ways that Shunde people eat fish. Shunde fish soup is a kind of soup that has been passed down for hundreds of years. It is the first dish of Shunde's "one fish and eight flavors", which is cooked by every household and has a high standard. It is also one of the top ten classic dishes in Shunde.
Six: swallow milk golden ball
Yan Nai Jin Qiu is a creative dish in Shunde. It is named after the shape of this dish. In 2003, he won the first place in Foshan Golden Cuisine in the food appraisal activities of Foshan Food Festival. Its main ingredients are milk, bird's nest, shrimp and so on. It is made into a ball and then wrapped with a layer of brittle silk. Fry slowly with low fire, and remove after golden color. The taste is crisp outside and tender inside, very delicate. After taking a bite, it feels like Explosicum, which is very attractive.
Seven: Ancient Gong Peng Goose.
The name of "Ancient Gong Peng Goose", Gong Peng refers to Peng Zu, the legendary longevity chef. He stewed the goose with vinegar and ginger and presented it to the Jade Emperor. In return, the Jade Emperor gave him the chance to live to 880 years old. In Shunde, people also designated June 12th of the lunar calendar as "Peng Zu's birthday". This dish can be said to have a long history, and it is a unique famous dish in Shunde, also known as plum goose and sour plum goose. It tastes sour and delicious, and it is very appetizing.
Eight: Fried Water Snake Slices with Vegetables
"Three snakes are fat in the autumn wind", eating snakes is an old tradition of Shunde people, and there are countless gourmet shops that can eat snakes in the streets and alleys. Fried water snake slices with vegetables is a golden dish in Shunde and one of the top ten famous dishes in Shunde. As the saying goes, "one side of the soil and water supports one side of the people", and vegetables are fried far with water and snake slices, which is a model of small cooking in Shunde. For them, it can be said that they are eager, but in the eyes of northerners, they only have envy.
Nine: Steamed fish head in Shunde
Shunde people "would rather eat without meat than eat without fish". It is not only a land of fish and rice, but also has a strong plot of fish farming. Every fish can be gorgeously transformed and there are hundreds of ways to eat it. The steamed fish head in Shunde is also a classic of Shunde people. Cook in the oldest and simplest way, pay attention to slaughtering and steaming now, handle the heat and seasoning according to experience, steam for 5-6 minutes on high fire, and steam without fishy smell or aging.
Ten: Fengcheng four cups of chicken
Four cups of chicken in Fengcheng is also one of the classic traditional dishes in Shunde, which is essential in all kinds of banquets, which also reflects the old saying that "no chicken, no table". The traditional four-cup chicken, made of one cup of oil, one cup of sugar, one cup of wine and one cup of soy sauce, has been improved.
Refer to the above content: Baidu Encyclopedia-Shunde District