1. Double-skin milk: put a proper amount of milk into the tableware, stew and boil it, then pour it into a small bowl, then gently pour it out, leaving the milk skin at the bottom of the bowl. After the fresh milk is mixed with white sugar, the impurities are filtered out in a bucket, and the fresh milk with adjusted milk protein is poured in, and covered with a small plate to prevent the steam dripping on the surface from affecting the quality. Stew 15 minutes. Produce two layers of skin, the upper layer of milk skin is sweet and the lower layer of milk skin is smooth.
2. Lunjiao cake: Lunjiao cake is a product made of glutinous rice flour by yeast fermentation, which converts starch into a mixture of starch and dextrin, and then steamed to shape it. Its transparency is high, and its softness and toughness are similar to those of glutinous rice.
3. Dismantling fish soup: slightly fry bighead carp, remove bones and take meat, and stew with shredded auricularia, shredded white gourd, shredded mushroom, shredded dried tangerine peel, fried vermicelli and shredded lemon leaves. Sprinkle elemene, chopped green onion and pepper on the pan. The soup is milky white, delicious, layered, rich in taste and full of fragrance.
4. Grilled fish mouth: After the bighead fish mouth is marinated, it is fried in the pot until golden on both sides, and finally baked with wine, which is fragrant and juicy and intoxicating.
5. Brewing shad in hometown: peel off all the shad's head and skin, chop the fish and add various ingredients to brew it back into the skin, then fry it with slow fire until both sides are golden, and eat it with sauce.
6. Stir-fry milk: mix egg white with fresh buffalo milk, add shrimp and sausage, stir-fry with fine peanut oil, and sprinkle with fried elemene after serving. The finished product is pure white in color, rich and soft in milk flavor, and can be eaten with chopsticks or spoons. Xian Yi, young and old.
7. Spelling pheasant roll: marinate it with aged Shao wine, wrap it with ham, cut it into pieces, and fry it in wok until it is golden on both sides. It is crispy and delicious, with spicy taste and fragrant teeth and cheeks.
8. Shunde crispy roast goose: Shunde crispy roast goose has bright color, such as red dates, thin skin without wrinkling, full of flavor, crispy skin and tender meat.
9. junan steamed pig: junan steamed pig has smooth skin, delicious taste, tender fat and crisp entrance. It is one of the four famous dishes in Jun 'an Town and enjoys a good reputation at home and abroad in the Pearl River Delta region of Guangdong.