Steamed dried dace fish and cured duck is an authentic specialty of Shunde, Guangdong. It tastes delicious, it can be said that it is full of color, flavor and unique local flavor. Cantonese people like to eat it, and foreign tourists also like to taste it. The famous one is the double skin milk, which can be eaten everywhere in Shunde, but for the authentic one, you have to find "Renxin Old Store". ?Then there are Daliang Bengsha, Junan fish cakes, Jinbang milk, Longjiang fried dumplings, Chencun noodles and Lunjiao cakes, which are also delicious. Steamed dried dace fish with cured duck. After winter, when the aroma of cured meat is fragrant, steamed dried dace fish is also a must-try dish. The chef paired it with cured duck, and the texture and taste are praiseworthy. "Bazhen" refers to chicken liver, duck liver, bacon, sausage, sausage, duck liver, duck sausage, and bacon base. This dish has four flavors: fresh chicken flavor, rich salt flavor, With the fragrance of lotus leaves and the rich aroma of wax, Bazhen Salt-Baked Chicken was almost lost until 2012, when it was copied based on the recipe recalled by Mr. Ouyang Hong, who cooked alongside Xiao Liangchu at the time. We may not be able to eat this dish. It looks like boiled chicken, but it is not. The only difference between it and boiled chicken is the salt water and stock. In ancient times, only rich families could use these high-end ingredients to make chicken soup. Most families usually soak chicken in salt water, so the taste will naturally be different. If you eat too much plain chicken, you might as well try the salt water chicken from big families. The "Bazhen" refers to chicken liver, duck liver, bacon, sausage, sausage, and bacon. Duck liver, preserved duck sausage, and bacon base tendons, this dish has four flavors: fresh chicken flavor, rich salt flavor, delicate lotus leaf flavor, and rich wax flavor. Later, Bazhen Salt Baked Chicken was almost lost. It was not until 2012 that Bazhen Salt Baked Chicken was copied based on the recipe recalled by Mr. Ouyang Hong, who cooked side by side with Xiao Liangchu at that time. Otherwise we might not be able to eat this dish. It looks like plain-cut chicken to you, but it's not. The difference from plain-cut chicken lies in the salt water and stock. In ancient times, only rich families could use these high-end ingredients to make soup for soaking the chicken. However, ordinary families usually soak the chicken in salt water, so the taste is naturally different. If you have eaten too much plain chicken, you might as well try the salted chicken from a wealthy family. Steamed dried dace fish and cured duck is the most unique local dish in Shunde cuisine. It is a place with political and natural characteristics. Rookie not only allowed us to taste very beautiful food. It also allowed us to fully feel the characteristics of Chinese food culture. It should be said that Dried Yan Dace Fish and Cured Duck is a classic specialty of Shunde cuisine! It is also a very famous dish. This dish is one of the cuisines in Shunde, Guangdong. It is very famous in the local area and very delicious. Everyone likes to eat it. Steamed dried dace fish and cured duck is of course Shunde’s specialty. It is very delicious among local people and tourist groups. This is a home-cooked specialty in almost every small restaurant in Shunde. And this dish tastes even more special in the winter season. It is recommended that you try the authentic Shunde cuisine. Steamed dried dace fish and cured duck is a Shunde cuisine. Shunde cuisine belongs to the Cantonese cuisine of Cantonese cuisine and is also one of the important birthplaces of Cantonese cuisine. Shunde cuisine is famous for its rich and diverse ingredients and its cooking skills that draw on the strengths of others. It is characterized by its freshness, freshness, refreshingness, tenderness and smoothness. The style of Shunde cuisine sprouted in the Qin and Han Dynasties, was nurtured in the Tang and Song Dynasties, took shape in the Ming Dynasty, flourished in the middle Qing Dynasty, flourished in the early Republic of China, and is brilliant today. After thousands of years of inheritance and improvement, it has formed a unique artistic style, which is also a symbol of China. Home of chefs. In January 2014, the China Culinary Institute, jointly established by the China Culinary Association and Shunde Vocational and Technical College, officially settled in Shunde. This is of course a set of special dishes from Shunde. The taste of the special dishes is particularly good. It is deeply loved by the local people. At the same time, people from other places also like to eat big meals when traveling. This This dish tastes so good and is so catchy that it tastes very strong.