Shredded lotus root is combined with diced mushrooms, shrimp and other ingredients. After mixing well, it is made into round cakes and fried in a frying pan until golden brown, making it a sweet and savory hometown snack.

Panyu Snacks ---- Shawan White Cake

The fried rice is ground into powder, added with appropriate amount of sugar gelatin and milk, rubbed into a wooden mold of white cake, and then pounded with a wooden mallet to form a rice sand cake, which is then dried and made.

Panyu Snacks ---- Steamed Lotus Root Vermicelli

The authentic Panyu lotus root is ground into powder, mixed with water to form a paste, and served with scallop and fish green (fish skin velvet). The steamed lotus root powder is smooth, sweet and flavorful.

Panyu Snacks ---- Potting Worms

Wash the live worms, put them into a tile bowl, pour in raw oil, let the worms drink, then add the eggs and all kinds of flavors into the bowl and mix well, into the cage to steam for about 30 minutes, put into the kang oven until dry, put on the chanxie, cooked oil, sesame oil, which becomes a delicious, smooth and nutritious delicacy.

Panyu Snacks ---- Pan-fried Taro Cake

The taro is peeled and boiled, then ground into a paste and mixed with pangolin minced meat, shrimp, coriander and green onion, and then carved into a cake with a cake mold and pan-fried in a wok until golden brown. The taro cake has a crispy skin and fragrant filling, making it an authentic Panyu snack.

Panyu Snacks ---- Shawan Ginger Milk

Boiled fresh buffalo milk with sugar, poured into a bowl, and crashed with old ginger juice, then became both like tofu blossoms and steamed eggs as thin with thick food, but more than the tofu blossoms, steamed eggs, smooth and sweet, and has a warm, stomach, cold, and nourish the face.

Panyu Snacks ---- Fat Choy on Hand

Cantonese people talk about the meaning of everything, and this dish is a traditional must-have for the Chinese New Year. It is made with hairy vegetables, pork leg and lettuce as the main ingredients, and seasoned with southern milk juice, five-spice powder, dark soy sauce, sugar and salt. This dish has delicious gravy and tender meat.

Panyu Snacks ---- Old-Fire Soup

Guangdong people have always had the habit of drinking old-fire soup. The soup is made with the right ingredients and boiled for several hours, which is both delicious and effective. Commonly, there are "lotus root and green bean soup", "raw fish and watercress soup", "carrot and horse hoof and pork bone soup" and "king of flowers and lean meat soup

Panyu Snacks ---- Winter Melon Cup

Select the old and thick winter melon, take out the white flesh of the melon, create a cup shape, heat it up in boiling water and put it in a soup bowl, then inject the soup into the melon cup, put in scallop columns, lotus seed, coix seed and other materials, and then cover the mouth of the cup with a dish, and then stew it with a slow fire for two and a half hours, then take out the melon cup and cut the flesh of the melon in the cup with a knife, and then you see that the soup is fragrant, and the flesh is soft, and the soup is very soft. The soup is fragrant, the melon meat is smooth, it is a good dish to eliminate summer heat.

Panyu snacks ---- flavor dragon lice

Both adults and larvae are able to fly in the air and are good swimmers and very fast. It feeds on fish fry and other water insects and is a carnivorous insect. Dragon lice have the effect of nourishing yin and tonifying the kidney, activating the blood and strengthening the tendons. The "Secret Salt and Pepper Longlice" and "Japanese Longlice and Cinnamon Cicada" are popular dishes

Panyu Snacks ---- Fish Sashimi

In Japan, this is called sashimi. After draining the blood from the fish, the flesh is cut into thin slices that are crystal clear. Eat according to personal preference to peanut oil, soy sauce, mustard, ginger, green onion, mint leaves and other condiments to season and accompany. Eating sashimi reflects the light taste, tenderness and smoothness of Cantonese cuisine, especially the style of using fresh ingredients.

Panyu Snacks ---- Beef Brisket and Lotus Root Casserole

Stir-fry the beef brisket in a wok with ginger, minced garlic, black bean paste, and fermented soybean paste, then add a moderate amount of water, change to a casserole dish, and simmer the lotus root with freshly reclaimed lotus root. This is a flavorful and delicious hometown dish.

Snacks-Shunde District

Fried Water Snake Baked Wo Wo Wo Bugs Wen Da Eel Double-skinned Milk Junean Pan-fried Fish Cake Junean Steamed Pork

Daliang Fried Milk Daliang Pan-fried Shrimp Cake Daliang Pheasant Rolls Top Bone Big Eel Six Flavors Painted Fish Shunde Strawfish Intestines

Fried Shredded Water Fish Fried Water Snake Slices Stewed Waterfish Fenghuang Stuffed Segmental Melon Lechon Fish Preserved Fish Junean Pan-fried Fish Cake

Fengchao Three Shredded Fish, Golden Cow's Milk, Daliang Boom Sand, Fengcheng Fish Skin Corner, Lunjiao Cake, Longjiang Frying Pile

Eating in Shunde, Cooking in Fengcheng

Shunde has the biggest reputation in the Pearl River Delta region for its cuisine. In the past, it has been said that "food is in Shunde, and cooking is in Fengcheng".

Famous dishes and snacks are known far and wide

Shunde's chefs are of high caliber, and there are traces of the cuisine everywhere. Chicken alone has a variety of different cooking techniques, and the famous ones include the salt bureau chicken of Nanqiao in Guizhou, the white-cut castrated chicken of Leliu Mountain Resort, and the four-cup chicken of Shunfu Restaurant. In recent years, Shunde has also awarded ten famous gold medal dishes, including Daliang pheasant with pot-sticker milk. Junan Pan-fried Fish Cake, Shunde Fish Rot, Fried Lobster Balls with Milk in Jinbang, Fried Sliced Water Snake with Vegetable Yuan, Secret Net Abalone, Vegetarian on Bodhi Snow Cloth, and One-Piece Sea Cucumber. Just listening to the names, one can already salivate.

It is also worth mentioning the snacks of Shunde, such as double-skinned milk in Daliang, peanuts in Nanmilk, Nanmilk Bunsha, Jinbang cow's milk in Fenghuang, Longjiang pancake, Lecong Lunjiao cake, etc., all of which are famous far and wide and enjoyable for diners.

Hong Kong and Macao diners love Leliu food

When it comes to Shunde Leliu, no one in Hong Kong and Macao diners do not know. According to local people, Hong Kong diners to Shunde, always have to drive a special trip into the Leliu "eat meal strength", sometimes two to three people, sometimes a whole tour group.

Here's the dish soft fried water snake slice is Shunde's gold medal dish: snake meat color snow white, the meat is cool and sweet, not tough, fresh and tasty. It is said that the reason why the water snake slice is not tough, the key is fresh, the snake meat up meat, it is best to fry, otherwise half an hour later, the meat quality will be greatly reduced. The pan-fried sweetfish here is also very special. Since it is pan-fried, not deep-fried, the fish retains a certain amount of moisture and tastes especially fresh. In addition, pan-fried baked fish mouth, fish head soup with melons and roast goose are all famous dishes here.

Jibei Water Snake Congee Street

Shunde Longjiang Jibei is a must-visit place for Guangzhou and Sihxiang diners, and the signature food here is water snake congee. In the set of north water snake congee food street on both sides, a slip are water snake congee store; can be called a veritable water snake congee city. These congee stores have a certain scale, the largest can set up 40 to 50 tables for more than 500 people to eat, the least also have 20 to 30 tables.

According to the earliest water snake congee store Drunken Kee boss, the water snake congee here is that point to do, the guests in the snake cage to pick a good snake, sent to the kitchen that cook, buy how many water snakes to cook how much congee is the customer's discretion. There are three sizes of snakes here, with a difference of 5 to 10 dollars between the various sizes of snakes, and there are other snakes to choose from in addition to water snakes. The congee city also has a supply of vermicelli and greens, and you can also pick and buy snakes and make them into salt and pepper snake logs, white burnt snakes and so on.

Stir-fried water snake:

The meat is boneless, with fresh bamboo shoots, peas and other ingredients, the snake slices are fresh and refreshing, and the snake eggs are smooth, which is a unique flavor compared with seafood.

Baked Worms:

The traditional Shunde dishes have an important seat, according to records: "Worms can tonify the spleen and stomach, blood and dampness, can cure edema, have the effect of strong heart". The general method of preparation is to rinse the fresh grasshopper with clean water, separated from the water portion, with a tile bowl device, into the appropriate amount of oil and salt, Chen Pi, etc., stirred into a gelatinous state, steamed under water, and then add a tile cover, the top and bottom with charcoal fire drying, the original bowl on the table.

Wen big eel:

Shunde produced big eel body has back-shaped dark lines, so it is also known as grain eel. Eel meat is tender and delicious, rich in protein, meat ginseng is known. Wen, steaming, baking and frying and other methods are delicious. The general system is to cut the eel into 4-6 cm section, with garlic, barbecued pork and other condiments cooked in the text, the flavor is rich and smooth. As for the restaurant system more styles, there are so-called "black bean sauce pan long eel", "green skewered eel" and so on.

Double skin milk:

Daliang "double skin milk stew", is the dessert in the top grade, sweet and tender, unique, many Hong Kong and Macao compatriots return to their hometowns to travel, to visit their relatives are going to visit the eatery to taste. The production method of "double skin milk" is: put the milk into the cooking utensils stew rolled into a small bowl (a small amount of milk can be), to be cooled and solidified into a milk skin, and then gently pour out the milk, so that the milk skin to stay at the bottom of the bowl. Another will be fresh milk with sugar stirred with a rodeo strainer to remove debris, the milk proteins adjusted to the fresh milk poured in, covered with a small dish, to prevent the steam dripping off the surface to affect the quality of the simmering water for 15 minutes that is.

Junan Pan-fried Fish Cake:

Sweet and smooth, the fish meat has elasticity, and more fresh flavor with clam sauce. This traditional food has a history of more than a hundred years in Shunde Junan Township and was once awarded the title of "Famous Chinese Snack".

Junan Steamed Pork:

It has the effect of enriching the body, moisturizing the skin, moistening the intestines and bones, etc.; it can be used as an aid in the treatment of post-disease weakness, kidney deficiency and lumbar pain, menstrual blood thinning, anemia and other diseases. Young and middle-aged women often eat this dish, good skin beauty effect.

Daliang fried milk:

This dish has more than seventy years of history, popular in Hong Kong, Macao and South China, is a typical example of Chinese culinary technology, "soft fried" dishes. It is characterized by its bright white color, tenderness, softness and rich milky flavor. Ingredients include chicken liver, egg, crab meat, shrimp, olives and ham. Around 1976, the launch of fried milk sister dishes - fried milk, crispy and sweet skin, wrapped in loose soft and smooth, pleasant milk flavor. There are qi nourishing blood, promote the efficacy of the body and intestines; can be used to assist in the treatment of habitual secret, insufficient qi and blood, weakness after illness, gastric and duodenal ulcers and other conditions.

Daliang fried shrimp cake:

This dish is easy to make and taste very good, many hotels in the province it is included in the menu. Characterized by a golden color, sweet taste, fresh and crisp. Ingredients are eggs, fried olive and so on.

Daliang Pheasant Roll:

Also known as "Daliang Meat Roll", it is one of the more well-known dishes in Cantonese cuisine. Made of fat meat slices, it is characterized by sweet and crispy, burnt flavor, fat but not greasy, and is suitable for wine and tea.

Top Bone Eel:

Also known as "Big Eel with Bone Removed," it is named after the spinal bone of eel (river eel) that is removed during cooking. It is characterized by pure meat without bones, original flavor, soft, smooth and fragrant, fresh and tasty, and chic shape. Ingredients include fire brisket, mushrooms, ham and pomelo peel.

Six Flavors of Painted Long Fish:

A traditional dish rich in the characteristics of the water town. It is characterized by fresh aroma and smoothness, delicious taste, nourishing Yin and blood. Ingredients include semi-fat and lean barbecued pork, green and red bell peppers, cooked bamboo shoots, chives, mushrooms and dried rice noodles.

Shunde grass carp intestines:

Many people think not to eat, but the Shunde people skillfully cooked, created a variety of methods such as frying, deep-frying, so that it becomes fat and tasty and no fishy taste of food. This is a traditional way of eating, characterized by sweet and tender, delicious.

Fried Shredded Fish:

Fresh aroma and sweet flavor, sweet and smooth meat.

Fried Water Snake Slices:

This is a traditional dish of Lelu (Longjiang), characterized by its fresh taste and refreshing texture.

Stewed Water Fish:

Sweet and delicious, nourishing Yin and tonifying the kidney. Ingredients include Chinese yam, wolfberry, mushrooms and lean pork.

Fengcheng Stuffed Melon:

Daliang suburb produced black hairy melon, body short meat tender, local people use this specialty, made a family dish - stuffed melon. Characterized by sweet, soft and smooth, sweet and flavorful. Ingredients include fresh pangolin meat, fat and lean pork, wet mushrooms, shrimp, wet squid and so on.

Le Cong Fish Rot:

The traditional dish of Le Cong Town, the local people use fish rot to pay for their guests at banquets. Fish rot made of "mushrooms oyster sauce grilled fish rot", "leeks in soup fish rot nest", "lettuce gall grilled fish rot", "hot pot fish rot "The dish is characterized by its golden color, sweetness and sweetness. Characterized by a golden color, sweet and fresh.

Junan Pan-fried Fish Cake:

It is a traditional food of Junan Town, which has a history of more than 100 years. It is characterized by its bright color, smoothness and sweetness.

Phoenix Nest Three Shreds:

Beginning in the Qing Dynasty, the dish was named after the egg shreds of fried chicken (elegantly known as "phoenix") made from three kinds of silky ingredients intertwined vertically and horizontally in the shape of a bird's nest. Characterized by fresh flavor, tender meat, color and luster harmony, beautiful shape. Ingredients are chicken, marinated pork (tongue), marinated pork belly, bamboo shoots, green and red peppers.

Jinbang cow's milk:

Began in the Ming Dynasty, originating in Dalieng Jinbang village. For the snow-white round-shaped slices, taste slightly salty and sweet and tasty, positive gas tonic body, have the effect of falling fire, can be congee under the meal. Now in addition to dozens of stores in the town of Daliang production and operation, Hong Kong, Macao, Singapore, Malaysia and other overseas Chinese production merchants, but also to the "Jinbang cow's milk" labeled name to wide recruitment.

Daliang Boom Sand:

For the flour mixed with lard, milk, sugar and other ingredients into the food, shaped like a golden butterfly, Shunde commonly known as the butterfly for the "Boom Sand", so the name. Started in the Qing dynasty in the Qianlong period of the county outside the east gate of the "Cheng Kee" old store, the first for the crisp hard sheet; later "Li Xi Kee" to improve the flavor of sweet and crispy, moderately sweet and salty, varieties of oyster sauce, shrimp, olive oil, milk and so on. The current production is mostly for the South Milk Boom Sand.

Fengcheng Fish Skin Corner:

Beginning in the Qing Dynasty, the old store of "Feng Buji" in Daliang was the first one to produce this kind of fish skin corner. Selected fresh pangolin meat scraping green stewed, and the best flour rubbed thin for the skin, lean pork, fresh shrimp, leeks, fresh bamboo shoots, white sesame (fried) and so on, mixing all for the filling, wrapped into small and exquisite dumpling-like. Fish skin dumplings can be steamed, can be fried, put into the soup boiled flavor is more delicious.

Lunjiao cake:

Beginning in the Ming Dynasty, Lunjiao town, Shiqiao head of a Liang congee store. Cake body color and lustre snow white crystal, horizontal and vertical small eyes connected, uniform and orderly, the texture is soft and smooth and elastic, not easy to break, taste sweet and cool, teeth and cheeks. So far popular at home and abroad.

Longjiang Pan-fried pile:

It is a kind of New Year's Eve food, started in the Ming Dynasty. Glutinous rice flour rubbed with sticky rice flour milled for the skin, to popcorn and fried peanuts with syrup mixed for filling, pinched into a ball, as big as a fist, the table into a reel full of sesame seeds, under the frying pan fried to a golden brown that is. Taste crunchy and sweet, long popular in the province, Hong Kong and Macao