Shunde has a wide variety of food, and many people come to Shunde specifically for its food, so it can be said that Shunde is famous for its food!
When it comes to the food capital of Shunde, we have to mention Shunde dried fish. In the matter of making and eating fish, there is no other place that can be compared with Shunde people, they will not be treated perfunctorily. And Shunde pangasius is said to have been invented in 180 ways in the hands of the Shunde people, of which these two are the most classic pangasius ways.
This is an old Shundean saying: "The farthest you've traveled is to the provincial capital, but the most beautiful thing you've ever eaten is pangolin," he said. Because pangolins are more bony, but their meat is so flavorful, Shunde chefs can make more than a hundred different kinds of pangolin dishes, as well as
as specialty souvenirs, and the nationally famous Shunde-style dried pangolins are a local specialty in Shunde.
When Shunde people leave their hometowns and go to faraway places, only the dried pangolin can relieve our nostalgia.
★Steamed Dried Pangolin with Bacon
The dried fish has a delicious flavor, and the dryness is moderate. Whether it is the belly or the back of the dried fish, the meat is all in one small piece. The flavor of the dried fish is steamed with the flavor of the bacon, and the sweetness of the bacon awakens the freshness of the pangolin, and the two flavors mingle with each other, making it very tasty and perfect for serving as a meal.
Rong Yang dried fish has always insisted on the "30-minute freshness principle", from the selection of raw materials to cleaning and removing impurities, salting and other processes should not be more than 30 minutes. In the hot summer, the high temperature will make the dried fish deteriorate, so our production workshop room temperature has been controlled below 23 ℃ to ensure the fresh flavor of the fish. Rong Yang Dried Fish does not add any additives, so Rong Yang Dried Fish is moist compared to other dried fish.