Shunde specialties include Xiang Yunsa, Daliang cow's milk, fish skin horn, Junean fish cake, double skin milk, Daliang infrared sand, etc.

1, Xiang Yunsa

Commonly known as buttercup silk, cloud yarn.

1, Xiang Yunsa

Xiang Yunsa, commonly known as buttercup silk, cloud yarn, Foshan City, Guangdong Province, Shunde District, a specialty, is a characteristic plant of Guangdong, Scopalia juice on the mulberry silk fabric coating, and then with the Pearl River Delta region's unique mineral-containing rivers and ponds covered with mud, processed by sunlight into a kind of expensive yarn and silk products, the front side of the black, the reverse side of the yellowish-brown. As wearing walking will "rustle" sound, so initially called "ringing clouds yarn", later called "fragrant clouds yarn" to harmonize.

2, Daliang cow's milk

Daliang cow's milk is a kind of milk products produced in Daliang Town, Shunde District, Foshan City, Guangdong Province, China, originally a specialty of the nearby Jinbang Township, the shape of a round piece, so called Jinbang cow's milk cake. Jinbang cow's milk began in the Ming Dynasty, originated in Daliang Jinbang village, for the snow-white round-shaped slices, slightly salty taste and sweet and delicious.

Once upon a time, the market demand was unstable, the villagers could not sell the milk after squeezing it out, and because of the limited conditions, it was not easy to preserve, so the people of Jinbang used vinegar and salt to make the milk into crystal clear buttermilk slices to preserve it. After generations of improvement, Jimbang buttermilk has become a specialty of Shunde and a famous Chinese snack for its sweet aroma, clearing heat and fire, and being suitable for young and old.

3, fish skin angle

Shunde fish skin angle, also known as fish skin dumplings, is a famous snack in South Guangdong, because of its flat shape and semi-circular angle, so the name. Fish skin angle for Shunde specialty, its thin skin filling, white and tender, long cooking does not rot, smooth texture, eat both fish and shrimp flavor, but also fragrant meat rhyme, dry steaming, frying, cooking soup can be.

It's fish skin is made of fish meat processed than paper-thin skin, wrapped with fillings made of fish skin angle. Shunde fish skin angle is rich in variety, to preserved duck liver fish skin angle is the most sweet and flavorful, Shunde "Qinghui fish skin angle" is also recognized as "Chinese famous snacks".

4, Junan fish cake

As early as a long time ago, Shunde people are good at pangolin meat chopped up to do fish green, or steamed or hit the side of the stove, the flavor is delicious. In the Qing Dynasty, Ouyang Lizhi improved on this by pressing the pangolin into a pancake shape and frying it over a slow fire until it was golden brown, which made it a wonderful accompaniment to wine and rice.

Because of the aroma, smooth and sweet, the fish cake by the local people widely favored, and gradually become a well-known cuisine, and spread to Zhongshan Haizhou, Xinhui and other places, but also on the "China Southern Airlines" airplane meals, Hong Kong and Macao still have "Shunde Lizhi fish cake" sold. "

In December 1997, June Ann fried fish cakes by the Chinese Cuisine Association recognized as "Chinese famous snacks".

5, double-skinned milk

Double-skinned milk, with buffalo milk as the raw material, is a kind of Cantonese dessert, which originated from Shunde in the Qing Dynasty, and is now all over Guangdong, Macao, Hong Kong and other places.

Shuangpi milk (Shunde) was first created in the late Qing Dynasty, when a local farmer in Shunde was cooking breakfast early in the morning, he accidentally turned a trick in the buffalo milk, and inadvertently created the folk cuisine "double-skinned milk", which has been passed down to the present day. Double skin milk, the upper layer of milk skin sweet flavor, the lower layer of milk skin smooth and moist mouth, rich aroma, the mouth tender, let a person's lips and teeth.

6. Daliang infused infants

Daliang infused infants, together with blind cakes and Xiqiao cakes, are known as the three major Foshan "handicraft" specialties, commonly known as "bouncing sand" in Shunde butterflies, which is named after the butterflies because of its resemblance to the shape of the butterflies. Bouncing sand to sugar and salt dough pieces, folded and rolled, cut and pinched into a butterfly shape, deep-fried into, golden color, sweet and crispy.

Daliang inflorescences were created by Liang Chengzhang, a native of Daliang, in the 53rd year of the Qianlong reign in the Qing Dynasty in his fried store "Chengji", which was then inherited and improved by Li Xi of Shunde and his descendants to form "Li Xi Ji", a long-established name. Its unique flavor and respected, and then well-known in Hong Kong, Macao, Southeast Asia and other places, is a must-buy specialty food for tourists visiting Guangdong.