Shunde top ten must-eat food is fried milk with pheasant rolls, Junan steamed pig, fried fish cake, Shunde four cups of chicken, Fengcheng stuffed melon, Shunde steamed fish, Shunde steamed fish, fish soup, vegetables far fried water snake slice, crispy roasted goose, hometown of pangolin stuffed.

One, Shunde food fried milk spell pheasant roll

Daliang pheasant roll, also known as "Daliang meat roll", is one of the more well-known dishes in Cantonese cuisine. It is made of fat meat slices, characterized by sweet and crispy, burnt flavor, fat but not greasy, suitable for wine and tea.

Two, Shunde food Junan steamed pig

Junan steamed pig skin smooth meat, beautiful fat and tender qualities, captured a lot of diners. The "best stroke" of Junan Steamed Pork is steaming, which removes the fat from the pork without harming the freshness of the pork itself.

Three, Shunde cuisine of fried fish cakes

Fried fish cakes sweet and smooth, the fish meat has elasticity, and clams with mealybug sauce to eat more fresh flavor. This traditional food has a history of more than a hundred years in Shunde and has been awarded the title of "Famous Chinese Snack". It is characterized by its fresh color, smoothness and sweetness.

Four, Shunde cuisine of Shunde four cups of chicken

Four cups of chicken is one of Shunde's traditional dishes, four cups of seasoning that is a cup of oil or a cup of water, a cup of wine, a cup of sugar, a cup of soy sauce seasoning and so named. The three yellow chickens with just the right amount of fat and leanness are in close contact with the sugar, wine, oil and soy sauce, resulting in crisp skin and smooth meat with thick and sweet juice.

Five, Shunde food Fengcheng stuffed melon

Daliang suburb produced black hair melon, body short meat tender, the local people use this specialty, made a family dish - stuffed melon. Characterized by sweet, soft and smooth, sweet and flavorful.

Six, Shunde cuisine of Shunde steamed fish

Shunde chefs have the first skill is to cook fish. Steamed fish is the Shunde chef's best. Shunde chef steamed fish, a change in the millennium of flat steam habits, the fish back to the sky steam, which is conducive to the steam run and fish easy to cook, at the same time, so that the fish from the plane static painting into a three-dimensional sculpture, giving a person fresh impression of raw.

Seven, Shunde cuisine of the demolition of fish soup

Demolition of fish soup is bighead carp meat as the main ingredient, fish soup as the soup base, supplemented by a variety of other materials, through the Shunde traditional culinary techniques to cook the dishes. Bighead carp soup is milky white in color, with delicious taste, distinctive layers, rich flavor and aromatic smell.

Eight, Shunde food dishes far fried water snake slice

Course far fried water snake slice, is Leliu (said Longjiang) a traditional dish, water snake skinned up and removed the bone after slicing. With fresh bamboo shoots, bowls of beans and other vegetable raw fried. Snake meat sweet lubrication and vegetables far from the fragrance of the fusion together to complement each other, the fresh meat color white, vegetables far from the green verdant, sells extremely beautiful.

Nine, Shunde cuisine of crispy roast goose

As one of the Shunde cuisine "meat" on behalf of the roast goose crispy skin, oil, meat, is Shunde neighborhood word of mouth "delicacy". Freshly baked roast goose, shiny oil, color like red dates, aroma, crispy skin and tender meat, skin as thin as silk without wrinkles, thick gravy along the meat flowing down, let a person mouth-watering.

Ten, Shunde cuisine of the hometown stuffed pangolin

The pangolin from the fish tart fish gelatin, add eight kinds of materials stirred, re-stuffed into the skin of the fish, to restore the fish's original shape, made of hometown stuffed pangolin.