Many people have been to Foshan. There are many local delicacies in Foshan, and fried milk is one of the unaccustomed delicacies. As a northeast person, I can't get used to this delicacy. Maybe because of the difference between the north and the south, I can't get used to many delicious foods, such as nine-layer cakes and stuffed shad. I'm not used to the local food in Foshan, fried milk.

I can accept double-skin milk, but I can't accept fried milk. What do you think of this food? There are many things in fried milk, such as milk, eggs, chicken liver, shrimp, etc. It is very sweet, because there is milk and sugar in it, which makes it very troublesome to make, and there are many main ingredients in it, but I don't feel very good when I eat it. Maybe I can't get used to it. Looking at the little beauties in Foshan around me makes me eat very comfortably. I think it's better to drink some milk directly, or fry chicken liver and eggs separately, because that's how we eat in Northeast China. Second, I can't get used to the local food in Foshan. Nine-layer cake

Nine-layer cake is a local food in Foshan, which not only has a good meaning, but also is particularly delicious to locals, and many foreigners like it. But I feel a little strange when I eat nine-layer cake. I don't know the taste. Maybe I don't like it. Nine-layer cake is a kind of sweet rice cake. This local food has been circulated for many years. The raw material is rice. To grind rice into powder and steam it first, the most wonderful thing is that it needs to be layered and then steamed in a pot. A * * * has nine floors, which makes diners feel delicious and tastes good. I just feel that the visual sense is very strong, but the taste is not very good. I don't think it is as good as the rice cake. Third, I can't get used to the Foshan cuisine, fermented shad

Fermented shad is also a local delicacy in Foshan. This dish is a stunt for local people to make fish food. I saw their performance and it was really superb. Seeing that the master directly peeled off the head and skin of the shad, the technique was very clever and beautifully made. The whole process was very suitable for slow appreciation, but I didn't like the taste very much. But my friend likes it very much. He says the fish tastes delicious and he wants to eat another one.