Shunde has so many delicious, you can not finish in a few days. Select a representative list of towns and streets:

Leung: Fengcheng pheasant rolls, double-skinned milk, golden milk, four cups of chicken, Li Xiji jumping sand, fish skin angle.

Teaching: Lunjiao Cake, Roasted Goose with Lamb's Forehead

Junan: Steamed Pork, Roasted Pork, Fried Fish Cake.

Ronggui: Gong Peng goose, egg cake.

Le Cong: Le Cong fish rot.

Longjiang: fried heap, water snake congee, eastern roast pork.

North cellar: taro crab claw stuffed with flowers braised pork.

Liu Le: water snake congee, roast goose with golden threads and bamboo rat.

Chencun: Chencun noodles, Huayan

Hengtan: Panlong eel, fish intestines

2. Shunde food tour guide route

Shunde stalls have a lot of good food.

Jiacheng - fried Chencun noodles; 100 meters straight ahead at the traffic light in Kangfu;

Gajue - salted pork bone congee, duck congee; drive 100 meters at the intersection of Liu Cai.

Four Seasons - pork congee: in front of Four Seasons Elementary School. -boat congee; Liu Cai crossroads

Da Wat Tei - fish and chip congee; Rongshan Road (Le a market);

Aromatic - raw congee; Xiangsheng roll - Desheng Road (opposite the old TV station);

Jihua-Remove fish congee and fried pumpkin noodles. Jihua - Desheng Road (near the end of Fengxiang Road);

Hongxing - salted chicken congee; Culture Road (near Wenta) should be produced by Chenxing.

Nanyuan, Banyan - raw congee; Nanguo - near Cultural Palace; Banyan Tree Rolls - Li Rong Yunduan Street;

Tiange, Xiaopo, Liu Shou --Enema; Tian Ge Enema -- Tang Huan Road; Xiaopo Enema -- Rongqi Industrial Road; Leave a hand in the Enema -- - Rongshan Road;

Yong pork bone congee, intestinal noodles; - Guizhou Ye Highway; that is, fan a factory used to pave the past yashiki.

Red Flag- boiled beef, fried noodles, corn cakes, salted bones, fried dumplings.

And many more.

3. Seeking Shunde food tips

, the national intangible cultural heritage Xiangyun yarn fashion show was staged, showing the perfect combination of ancient fabrics and creative design. Shunde celebrity chefs demonstrated their culinary skills on site, drawing praise from the crowd; off-stage, Shunde fish soup, Jun a roasted pig, Fengcheng four cups of chicken and other delicacies for people to feast on. Shunde-made Cub electric frying machine, Dongling sandwich breakfast machine, frying robot and other products, so that people seem to be in a home appliance feast, you can not help but start to buy buy buy mode.

Food is the medium, phoenix dance Pengcheng. From December 18 to 19, the first station to explore Shunde -, the world's Shunde food capital of the national roadshow hosted by the Shunde District Government was held in Shenzhen. Adopted the promotion of attraction, not only focusing on the Shunde characteristics of food, cultural heritage and urban charm, but also recommended food products, cultural and tourist attractions, Shunde-made intelligent products and so on. Attract more Shenzhen investors and consumers to Shunde investment and development, and promote the opening of Fengwu Pengcheng.

4. Shunde food good place

Guangdong Shunde food most concentrated place is Shunde Gaihua Road Pedestrian Street.

Luhua Walking Street on both sides of the late Ming and early Qing Dynasty with the characteristics of the Riding House Lingnan Western architecture, the main colors of pink and yellow, pink and green, pink and blue. Seven-color arcade, the old Minxin double-skin milk store. There are free sightseeing buses for tourists on the Walking Street. The Walking Street is two kilometers long and there are hundreds of chain stores of international famous brands on the street. Mainly dealing with clothing, department stores and snacks, it is a good place for shopping.

:Pier 5.Shunde Tourism Food Map

1.68, special Shunde cuisine: it's' very atmospheric, it it's' it's very beautiful, spacious, and. Very beautiful for photos. There is also a boat in front of the door, the food is served quickly, and it it's definitely unique! Highly recommended: the Chinese squab, it#039s really 100 awesome, my friends were amazed. It it's really good!

2. Shunde Qisheng Village food: good color

4. Shunde Mei Fei Dining Hall, special Shunde dishes (Changlu store): taste is very good, recommended! Recommended! Sisters, you must eat such delicious food. Let's go. Eat more fish! Eat more fish! The atmosphere is great. Let's go, sisters, bring your sisters to eat! The brine shrimp and the overcooked tofu are super tasty!

:6. Must-eat places in Shunde food guide

1. Fried milk and pheasant rolls in Shunde

Leung Pheasant Rolls, nicknamed Leung Dai Pork Rolls, is one of the most famous dishes in Cantonese cuisine. Made from slices of fat, it is characterized by sweetness, crispness, charring, aroma, and fat but not greasy. Suitable for wine and tea.

Two, Jun Shunde Steamed Pig

The steamed pork skin is smooth, tender and delicious, capturing many diners. The key to the wonderful even steamed pig is steaming, removing the fat from the pig without damaging the deliciousness of the pork itself.

Three, Shunde cuisine fried fish cakes

Fried fish cakes sweet and smooth, fish meat elastic, with clam sauce more delicious. This traditional food has a history of more than 100 years in Shunde, has won the Chinese famous snacks. It is characterized by color and flavor, smooth and sweet.

Shunde Four-Cup Chicken, Shunde's Cuisine

Shunde Four-Cup Chicken is one of Shunde's famous traditional dishes. It is named after four cups of seasoning, i.e. one cup of oil or water, one cup of wine, one cup of sugar and one cup of soy sauce. The same thin three-yellow chicken, after close contact with sugar, wine, oil and soy sauce, has a smooth skin and thick, sweet juice.

V. Shunde cuisine Fengcheng wine melon.

Black hairy zucchini produced in the suburbs of Shunde is short and tender. Locals use this feature to make a famous home cooking, - stuffed zucchini. Characterized by sweet, soft, sweet, fragrant and beautiful.

Six, Shunde cuisine Shunde steamed fish

The first skill of Shunde chefs is to make fish. Steamed fish is a must for Shunde cooks. Shunde chefs steamed fish, instead of a thousand years of flat steaming habits, the fish steamed back to the sky, conducive to the steam operation, but also to facilitate the cooking of fish. At the same time, the fish is transformed from a flat still-life painting into a three-dimensional sculpture, giving a fresh impression.

Seven, Shunde cuisine fish soup.

Fish soup is made of bighead carp meat as the main material, fish soup as the soup base, as well as other materials, by Shunde traditional cooking techniques. The fish soup is milky white in color, with a delicious, layered flavor, rich texture and fragrant smell.

Eight, Shunde cuisine far fried water snake slice

Brussels sprouts fried water snake slice is a traditional dish of Liu Le (Long Jiang). Water snake skinned, boned and sliced. Fried with fresh bamboo shoots, peas and other vegetables. The sweetness of the snake meat and the flavor of the vegetables complement each other. The meat is white and the vegetables are green and sell well.

Nine, Shunde Cuisine's Crispy Roasted Goose

As one of the representative meats of Shunde Cuisine, roasted goose with crispy skin, lots of oil and flavorful meat is a delicacy passed down by word of mouth in Shunde neighborhoods. Just out of the roast goose shiny oil, such as red dates bright, crispy and tender, thin as silk without folds, fragrant gravy flowing down the flesh, mouth-watering.

Ten, Shunde cuisine hometown stuffed anchovies.

The late Qing Dynasty, Shunde girl A Cai went to Hong Kong as a mother and sister of a large family. This young master coveted a Cai wanted her to be a concubine, so he made trouble for Cai. Eat anchovies instead of thorns.

Clever Cai came up with a way to make anchovy paste, add eight ingredients, mix well, brew back to the skin of the fish, to restore the original shape of the fish, made of anchovy brewed in his hometown, praised by the young master to return to her country to marry.

Except

Shuangpi milk: Shuangpi milk is a label of Shunde. When it comes to Shunde cuisine, it is expected that everyone will say its name in the same breath.

2. Sashimi: Shunde is known as the land of fish and rice. There are thousands of ways to eat fish, and raw fish is one of them!

7. Shunde food day trip to Shunde food guide

Daliang fried shrimp cake, Daliang dirty chicken, Daliang pheasant rolls, Daliang double-skinned milk, open-hearth suckling pig, Daliang borax, Jinbang Milk, Fenghuang Fish Skin Corner, almond cake, secret sandalwood bone, crepe fish rolls, Fenghuang Stuffed Melon, Fenghuang four cups of chicken to the watery milk-based double-skinned milk with two layers of milk skin and one layer. Good Borax Borax sand was founded in the Qianlong period of the Qing Dynasty. At first, it was crunchy and hard and looked like a golden butterfly. After improvement, other flavors were gradually added, and it is sweet and crispy, with moderate saltiness and sweetness. Flowing Heart Cheese Tart is available in all stores of Carefree Island and Micro Mall simultaneously. Fresh from the oven, the cheese tart is slightly browned and exudes a strong cheesy flavor with a cup of coffee. It s simply perfect to enjoy the crispy tart crust on the outside and the soft cheese wrapped in cheese flowing from the heart. Using imported New Zealand Anja cheese, a flowing cheese tart can be eaten standing, sitting or lying down in three ways. Haha, of course not.1. When fresh and hot (heated in the microwave) out of the oven, it it flows cut inside. When you buy it, you can enjoy eating it the same way as freshly baked cheese paste.2. At room temperature, half of the cheese is curdled and soft, and the other half remains fluid. The two flavors add up just right.3. After freezing in the refrigerator, cut the flowing heart to turn it into cheese ice cream. The outside of the tart crust also turns into a cookie flavor. Leung Tai Chiu Milk Leung Tai Chiu Milk, founded in the early years of the Republic of China, is a soft frying method in Chinese culinary technique. Ingredients include chicken liver, egg, crab meat, shrimp, elecampane and ham. The finished dish is white in color, rich in milk flavor, tender and tasty, and rich in nutrients. Bok Milk Bok Milk began in the Ming Dynasty and originated in Jinbang Village, Daliang. Vinegar and salt are mixed in buffalo milk or milk to solidify the milk proteins, which are then made into crisp white round slices with a slightly salty, sweet and savory flavor. Bright Mountain Chicken Roll Daliang Mountain Chicken Roll is one of the famous dishes in Cantonese cuisine. It is made from fat slices and is characterized as sweet, crunchy and tasty, fatty but not greasy. Suitable for wine and tea. CuisineLunjiao Lunjiao Cake, Jizhou Slider Goose, Goat s forehead roast goose, Xia Shi Chicken Lunjiao Lunjiao Cake Lunjiao Cake is made of fermented and steamed rice syrup, with a crystalline white body and a smooth surface. The inner eye holes are connected horizontally in an even and orderly manner; soft, smooth and sweet. Roasted Goose with Lamb Barbecue is one of the traditional craft foods in Lunjiao, Shunde. It was created in the late Ming and early Qing dynasties and has a history of more than 360 years. Lamb Roasted Goose is tender, crispy, sweet and delicious. During the baking process, we pay great attention to the fire, technical ingredients and secret roast goose sauce. Delicious food from fish rot, steamed pomfret, raw fish, hen s legs Lechon fish rot is the most skillful place in Shunde, Guangdong, Lechon fish rot belongs to Cantonese cuisine. It is famous for its golden color, fresh taste, smooth and sweet texture, and tempting appetite. Cuisine Junan Jun a fried fish cake, Jun a steamed whole pig, Junan pork pork pork pork pork, clams, seven-color fish soup, Jun a roasted pig Junan steamed pork, a traditional Cantonese dish, eaten fat but not greasy, dry and fragrant. Because the whole pig is pierced with a steel needle when steaming, the oil drips into the pot through the round holes and the pork tastes fat but not greasy; the special steaming cabinet absorbs excess water vapor, making the dried pork cool and airy. Jun a Fried Fish Cake Junan Fried Fish Cake is the name of a local tradition in Shunde, which has a history of more than 100 years. The shad green is pressed into a pancake shape and fried over a mild fire until golden brown. The finished product is sweet and smooth, and the fish meat is elastic. This is a great wine product. Cuisine: Liu Le Liu Le frankincense meat, roast goose with golden thread, Liu Le water snake congee, steamed anchovies, fried fish mouth, chrysanthemum water snake soup, lettuce wrapped in clam meat, six flavors of colorful painted long fish, hometown fish intestines and vegetables fried with slices of water snake in a white and red and yellow sauce, and the vegetables are far from green. They are white and green and sell well. Stir-fried with other ingredients, there is a unique flavor

Chencun hook marinated pork, Chencun noodles, original pumpkin steamed pork chops, cold fish skin, Chencun flower feast . Cuisine Beijiao Beijiao taro braised pork, shrimp wonton noodles, crab claws stuffed with flowers. Bijiang Shrimp Wonton Noodle Bijiang Shrimp Wonton Noodle, wonton skin is thin and fresh, the filling is wrapped with fresh shrimp mixed with pork gelatin. After cooking, only the color of meat, fresh. The noodles are crisp and tough, and the soup base is carp with pork bone, sweet and rich. Gourmet congee feet ginger made from Ronggui pig, Gong Peng goose, pigeon loose cabbage, egg cake, salted dried lettuce congee, pig pig liver s heart, pig waist and other internal organs. The fluffy congee base with fresh and flavorful pig's internal organs is cooked over fire. The pork s offal is cooked moderately and the porridge base is flavorful. Big head cabbage has been around for at least a hundred years. It has a unique flavor and is known as Yungui Bao. The light-flavored dish plays a special role as a side dish and can be made more delicious with different meats with a fresh taste and special texture. Apricot altar delicious black vinegar soaked flatfish, top bone big eel, Panlong big eel, hometown fish intestines eight treasures steamed anchovies of the national gold dishes, four meat and four vegetarian, nutritious, tender and boneless, young and old savory. The dishes are exquisite and lifelike, so you can eat your fingers. Black Hair MelonBlack Hair Melon, also called Water Shadow Melon, is a specialty of Xingtan Sangma. It is the well-deserved protagonist of the black hair holiday feast. Winter melon, dried scallop winter melon, salted egg yolk, fish stuffed with winter melon and so on with different flavors. Longjiang fried dumplings, Longjiang rice sand meat, hometown fried silkworm pupae, dragon lice, Dongtou barbecue, Shunde ground mouse bread, Jibei water snake congee, dragon fish raw Longjiang fried dumplings Longjiang fried dumplings is a kind of New Year's Eve this is a New Year's Eve dinner made in the Ming Dynasty. In addition to the delicious food, its appearance is round, it also means fried pile busy, full of gold and silver in the house. The skin is crispy, the filling is sweet and the texture is crunchy. This is one of the most distinctive traditional dishes. Bei Shui Snake Porridge is boiled with snake segments, snake skin, snake gallbladder, snake intestines, snake liver and jujube. The flavor is very good. Snakes can be cooked on the spot and you can choose how to eat them: pepper and salt snake, boiled snake, steamed snake, roasted snake, hot pot snake, fried snake skin, all kinds of deliciousness that you will never forget! There's also the rice sand congee, which may not be well known, but it's definitely authentic. You may buy Fengcheng double-skinned milk in Beijing, thousands of miles away, but there are some delicious things that are only available in Shunde and not elsewhere. Rice sand porridge is one of them. Even Guangzhou, which is only 50 kilometers away from Shunde and has the same diet, doesn't have rice sand congee. But rice sand congee is unusual for Shunde people, who like to have a bowl of it for breakfast. What Shunde people call rice sand is actually grinding rice into sand. The tool, a sand pot, is usually used. Of course, if you want to eat rice sand, you can go to the supermarket and buy ready-made rice sand porridge. Shunde people usually use rice sand to make various kinds of congee: chicken congee, big fish congee, fish fillet congee, cabbage congee Shunde people who like to eat rice sand congee actually enjoy the feeling of the fine grains in their mouth. Long Er Long Er, also known as Long Li in some places, the Dragon Boat Festival to eat dim sum, which means good luck. Apple Leaf Corner Apple Leaf Corner, in fact, the traditional name of Shunde is at (similar to the English pronunciation, you can not use the language to express. Generally wrapped in apple leaves or winter leaves, hence the name. Similar to the northern bazan. Crystal CakeCrystal Cake is also known as Crystal Cake, which is used because of its crystalline appearance.

8. Shunde Cuisine Tips

Shunde cuisine has many specialties. Let's briefly introduce a few dishes today:

1. Double-skinned Milk Making Tips: Double-skinned milk is one of the famous snacks in Daliang, Shunde. It was created in the late Qing Dynasty and continues to this day. It is a well-known dairy snack in Shunde. Double-skinned milk with clean solidified fat is known as the best of desserts. on May 12, 2005, dairy production techniques (double-skinned milk production techniques) was included in the seventh batch of Guangdong Province Provincial Intangible Cultural Heritage List.

2. Shunde s cooking: Shunde's most distinctive cooking skills are authentic color, fresh ingredients, original flavor, making full use of the characteristics of the original flavor of various materials, complement each other, pure and delicious. Dairy cooking is unique. With high-fat content of buffalo milk as raw material, domestic rare s cooking skills will be gelatinous liquid milk fried into semi-solid hot dishes, creating a soft frying method. Fengcheng snacks pay attention to glutinous qi, i.e., the combination of qi, heat, taste, color and temperament, as well as coarsening and precision. It is a simple way to reflect the freshness and delicacy of the ingredients. on May 9, 2011, Shunde its cooking skills were included in the third batch of district intangible cultural heritage list of Shunde district.

Fried Milk

3. Congee and Water Production Technique: Congee and water production technique is a traditional food production technique evolved from the traditional congee production method, which has the dual function of old soup and hot pot base soup. It originated from the process of self-grooming by Shunde women more than 100 years ago, and is an important traditional cooking skill in Shunde. on May 9, 2011, the porridge making skill was included in the list of intangible cultural heritage of Shunde district in the third batch of district.

4. Lunjiao cake production skills: Lunjiao cake production skills is Shunde production skills Lunjiao cake is a famous snack in the United States. Its products Lunjiao cake white as a mirror, jade, ice, pure, sweet, slippery, tough. January 8, 2013, Lunjiao pastry production techniques were included in the fourth batch of Shunde District intangible cultural heritage list at the district level.

5. Chencun Vermicelli Making Craft: Chencun Vermicelli Making Craft refers to a series of traditional crafts of making river vermicelli with rice as the raw material, through a series of traditional crafts such as selecting rice, panning, brushing, soaking, grinding and mixing. Its products are the most authentic ones produced in Chencun Town, Shunde District: thin, transparent and smooth, hence the name Chencun Flour Making Technique.On January 8, 2013, Chencun Flour Making Technique was listed in the fourth batch of intangible cultural heritage in Shunde District.

6. Gift Cake Making Technique: Gift cake making technique is a gourmet food making technique of making gift cakes with flour, lard, peanuts and other raw materials through a series of traditional crafts, such as peeling, stuffing and baking. Pie cake is an important part of Shunde wedding customs. When the three books and six rituals are performed, the man needs to present gifts such as gift money, sesame seeds, tea, rock sugar and honey dates. Among them, the gift cake is the main character of the big gift, on the one hand, it can render a festive atmosphere, on the other hand, it is also a symbol of announcing the happy news of the wedding to friends and relatives, the richness of the gift cake shows the dignity and grandeur of both parties.On June 29, 2016, the gift cake making skills were included in the sixth batch of district intangible cultural heritage list of Shunde District.

7. Shunde Red Rice Wine Brewing Craft: Shunde red rice wine brewing craft is popular in Shunde, Guangdong. It is a traditional brewing process that uses red currant and rice as raw materials to brew soy sauce-type liquor Shunde Red Rice Wine through the process of steaming, spreading and drying, making currant, quaking, fermentation, distillation, soaking the meat, and blending the wine. on September 25, 2008, the Shunde Red Rice Wine Brewing Technique was included in the Seventh Batch of the Shunde District Intangible Cultural Heritage List at the District Level.

8. Jinbang Milk Making Craft: Jinbang Milk Making Craft is a traditional handmade craft of making milk that has been passed down in Jinbang Community, Daliang Street, Shunde District, Foshan City, Guangdong Province. It began in the Ming and Qing dynasties, flourished in the folk liberation of the American commune, declined in the period of reform and opening up, revived at the beginning of the 21st century. Because the Jinbang neighborhood is located in Daliang Street,

9. Fengcheng Fish Skin Corner Production Technique: Fengcheng Fish Skin Corner Production Technique is a famous snack in Shunde Fengcheng Fish Skin Corner Production Technique, the name of which is taken from the ancient name of Daliang County. Fengcheng fish skin angle of the production process because of its skin for the fish meat and named, the finished product is flat semicircular. It is characterized by the addition of fish glue (made by pulping fish), which enhances the toughness and freshness of the skin. on September 25, 2008, Fengcheng Fish Skin and Cow Horn Making Technique was listed in the Seventh Batch of District Intangible Cultural Heritage List of Shunde District.

10. Longjiang pot sticker production skills: Longjiang pot sticker production skills is pot sticker, festival essential food, the Southern Song Dynasty by the southern immigrants into the Pearl River Delta, and then spread to Shunde Longjiang. Send the memory of the ancients to their hometowns and ancestors. Later, Lingnan people, who attached great importance to Jia Guili, injected utilitarian colors and auspicious symbols into the frying pan, and they used oil, sugar, cereal flowers and sesame to convey the symbols of prosperity, richness of life, sweetness of life, and rising day by day. on September 25, 2008, the Longjiang frying dumpling-making skills were included in the seventh batch of district-level intangible cultural heritage list of Shunde District.

11. Dongtou Barbecued Pork Production Craft: Dongtou Barbecued Pork Production Craft is a famous dish in Long Jiang. Its name is taken from Dongtou Community of Longjiang Town, a unique production technology developed by local residents through repeated debugging of the production. on September 25, 2008, Dongtou barbecue production technology was included in the list of the seventh batch of district intangible cultural heritage in Shunde District.

12. Jun a steamed pig production technology: Jun a steamed pig production technology is a famous food Jun a steamed pig production technology. Created in the Qing Dynasty Tongzhi period (1862-1874), in favor of Shunde ancestral hall culture far-reaching. Jun steamed pig production process is to select high-quality medium-sized pigs, slaughtered and added seasonings marinated for 2 hours, the whole pig into a special cedar box, steamed over high heat. A steamed pig has the characteristics of smooth skin, smooth meat, fat and tender, crispy mouth, etc. On September 25, 2008, Jun a steamed pig was listed in the seventh batch of district intangible cultural heritage in Shunde District.

9. Shunde Food Travel Tips for Free Tours

I. Fried Milk and Pheasant Rolls

Chicken rolls are one of the well known dishes in Cantonese cuisine. It is one of the must-order dishes, crispy on the outside and tender on the inside.

Two, Jun Steamed Pork

Steamed pigs are all tender inside and glutinous outside, fresh and tasty, fat but not greasy. They are not only abundant but also affordable. They are the perfect food for friends' parties and festivals!

Third, Fried Fish Cake

Fried fish cake is one of the representatives of traditional cuisine. Its flavor is delicious, sweet and smooth, and the fish meat is elastic. It is even more delicious with clam sauce. This food has been awarded as a famous Chinese snack.

Shunde Four-Cup Chicken

Shunde Four-Cup Chicken is one of the famous traditional dishes of Shunde. Although it shares the same name with Three Cup Chicken, the flavor is unique. You have to go to Shunde to feel the charm of Four Cup Chicken and experience the flavor.

Fifth, Fengcheng Stuffed Melon.

Melons are a specialty of the suburb of Daliang. The black hairy melons are short, tender, sweet, soft and flavorful.

6. Steamed fish

Steamed fish is a specialty of chef Shunde. Steamed fish can give full play to the freshness of the fish, decorated, visually look picturesque.

Seven, fish soup

Fish soup is bighead carp meat as the main ingredient, fish soup as the soup base, using the Shunde traditional cooking techniques cooked dishes. It is one of the rare tonic. The soup is milky white in color, with distinct layers and strong fragrance.

Eight, vegetable fried water snake slice

Vegetable fried water snake slice is a traditional famous dish in Long Jiang. The color is white and the vegetables are green. The sweetness and lubrication of snake meat and the fragrance of fried water snake slices complement each other.

Nine, crispy roast goose

As one of the representatives of Shunde cuisine meat, color such as red dates, aroma, crispy skin and tender meat, roast goose skin is crispy, can be called a quo