Steamed pangolin with preserved duck is an authentic Guangdong Shunde specialty. It has a delicious flavor and can be said to be full of color and aroma, with a distinctive local flavor. Guangdong people like to eat, foreign tourists also like to taste. The famous double-skinned milk, which can be eaten everywhere in Shunde, but the authentic one should be found in "Renxin Old Shop". There are also Daliang Bunsha, Junean Fish Cake, Jinbang Cow's Milk, Longjiang Pancake, Chencun Vermicelli, and Lunjiao Cake, which are also very tasty. Steamed pangolin with preserved duck is a must-try at the beginning of winter, when the smell of preserved meat is fragrant, and the chef pairs it with preserved duck to create a dish that is both tasty and flavorful. Later, Pat Chun Salt-Baked Chicken was nearly lost until 2012, when Pat Chun Salt-Baked Chicken was copied from a recipe recalled by Mr. Au Yeung Hung, who cooked alongside Siu Leung Chor at that time. Otherwise we could have been unable to eat this dish. You see it looks like white cut chicken, but it is not. The difference with white cut chicken lies in the brine and stock. In ancient times, only big families could use these high-grade ingredients to simmer and soak chicken in stock, while ordinary families mostly soak chicken in brine, which naturally tastes different. If you have eaten too much white cut chicken, you may want to try the salt water chicken of big families. Eight treasures" refers to chicken liver, duck liver, preserved meat, preserved sausage, preserved intestines, preserved duck liver, preserved duck intestines, preserved pork, preserved duck intestines, preserved pork, preserved duck liver, preserved duck intestines, preserved duck intestines, preserved duck intestines, preserved pork and preserved pork, preserved pork and preserved pork, preserved pork and preserved pork. Later, Pat Chun Salt-Baked Chicken was nearly lost until 2012, when Pat Chun Salt-Baked Chicken was copied from a recipe recalled by Mr. Au Yeung Hung, who cooked alongside Siu Leung Chor at that time. Otherwise we could have been unable to eat this dish. You see it looks like white cut chicken, but it is not. The difference with white cut chicken lies in the brine and stock. In ancient times, only big families could use these high-grade ingredients to simmer and soak chicken in stock, while ordinary families mostly soak chicken in brine, which naturally tastes different. If you've eaten too much white cut chicken, you may want to try the salt water chicken of a big family. Steamed pangolin dry spell preserved duck is the most characteristic local dishes of Shunde cuisine political and natural characteristics of the place, the dish not only let us taste the very wonderful food. Also let us fully feel the characteristics of Chinese food culture. It should be said that Yan pangolin dry spell preserved duck is the classic typical characteristics of Shunde cuisine! Another very famous dish, this dish is one of the dishes of Shunde, Guangdong, in the local very famous and especially delicious everyone very much like to eat. Steamed dried pangolin and preserved duck is of course a Shunde specialty. It is rated very tasty by locals and tour groups. It is a home-cooked specialty in almost every small family restaurant in Shunde. And this dish tastes even better in the winter season. We recommend you to try the authentic Shunde cuisine. Steamed pangolin with preserved duck is a Shunde dish, which belongs to the Cantonese cuisine, and is one of the most important birthplaces of Cantonese cuisine. Shunde cuisine is known for its rich and varied production materials, its culinary skills that draw on a wide range of expertise, and its clear, fresh, crisp, tender, and smoothness. Shunde food style, sprouted in the Qin and Han, nurtured in the Tang and Song dynasties, molding in the Ming Dynasty, flourished in the Qing Dynasty, the heyday of the early civil war, brilliant in the present after thousands of years of inheritance of the improvement, the formation of a unique artistic style, but also at the same time is the hometown of China's chefs. in January 2014, by the China Cuisine Association, Shunde Vocational and Technical College **** with the formation of the Chinese Cuisine College officially settled in Shunde. This is of course a set of specialties of Shunde, specialties of the taste is particularly good, he is y loved by the local people, and at the same time, people from outside the country to travel, tourism it, but also particularly like to eat a big meal, this dish because it tastes too good, but also Lang Lang, eat up very strong.