Shunde food recommendation

There are many delicious foods in Shunde, such as fried sweet fish, London cake, fried Dalian paste, raw Shunde fish, raw chrysanthemum fish and so on.

Fried _ sweet fish: Fried _ sweet fish is made in a special way, only fried but not fried, and the heat should be properly controlled, so that the effect of fried _ can make the fish crispy and golden outside, and the fish inside is tender, smooth and delicate, sweet and delicious, which is unforgettable.

London Cake: Lunjiao Cake is a typical Lingnan local cake, named after it was founded in Lunjiao Town, Shunde, Guangdong Province, and is very popular as local snacks in Guangzhou.

Liang Da Gao Jian: Liang Da Gao Jian developed from a kind of food called Gao Jian, which was eaten by the ancients during the Cold Food Festival. Now Liang Dagao Jian is fried with white sugar and lard mixed with flour.

Raw fish in Shunde: Freshwater fish is the main raw fish in Shunde. The raw fish with good quality is about 750 grams of strong fish. After buying it, you will starve in the mountain spring for a few days, consuming body fat and making the fish really sweet.

Juhua Fish Health: Shunde has always been a rich place. After work, local people like to cook carefully with local products and evaluate each other. The overall cooking is quite high. Chefs are exported to Guangzhou, Hong Kong, Macau and some cities in Southeast Asia, eating in Shunde and cooking in Fengcheng. Shunde cuisine is characterized by freshness, freshness, tenderness and smoothness.

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Top Ten Must-Eat Foods in Shunde

1, Shunde Yusheng:

In the Tang Dynasty in China, there was a "Feng Shui" method for eating raw fish, that is, sashimi and various ingredients were put in a big bowl, and the people who ate them began to mix them evenly, and then they all shouted "Feng Shui!" Finally share it. Shunde still retains this custom of "fishing for raw fish" and is regarded as authentic raw fish in China.

2. Take out the fish soup:

This is one of the eight ways that Shunde people eat fish-a typical disassembly. Stir-fry bighead carp, remove bones to get meat, and stew with shredded black fungus, shredded wax gourd, shredded mushroom, shredded dried tangerine peel, fried vermicelli and shredded lemon leaves to make soup. Sprinkle elemene, chopped green onion and pepper on the pan.

The soup is milky white, delicious, structured, rich in flavor and fragrance. It is a popular authentic traditional dish and enjoys a high reputation in Guangdong, especially Shunde.

3, fried _ fish mouth:

Shunde proverb "The head of fish is big, the belly of fish is flat, and the tail of pomfret" is the most essential part to describe fish. The fish frying mouth in Shunde adopts bighead carp mouth, which is pickled first, then fried in iron pan until both sides are golden, and finally topped with wine, which is fragrant and juicy and intoxicating.

4, stir-fried water snake slices:

One of the four famous dishes in Liu Le. Method: Choose a tender water snake with a thick thumb, peel off the skin, pick up the meat and oil it until it is cooked. Blanch celery, fresh lily and other auxiliary materials; Stir-fry far ahead, add flavor, stir fry and plate.

Stir-fry sliced water snake meat and seasoning, thicken and plate. This dish only took 5 minutes from beginning to end. Its wok is appetizing, the dishes are far green, and the snake meat keeps its true color. It is a model of Shunde snacks.

5. Steamed fish in Shunde:

As the saying goes, if you don't eat fish when you come to Shunde, you have never been to Shunde. Shunde people are especially good at steaming fish. I know the ingredients like the back of my hand, and I have mastered cooking subtly, especially changing the habit of steaming fish flat on the side for thousands of years, and steaming the fish with the back facing the sky. Unique innovative skills make steamed fish delicious and full of fish flavor, making it a representative dish of Shunde cuisine.

6, homemade shad:

Stuffed shad is a home-cooked dish in Shunde, and it is also an ingenious dish. Shad is one of the four traditional fishes in Shunde. The shad tastes delicious, but its bones are many and thin.

In order to prevent the children and their families from being pricked by fish bones, the careful mother completely peeled off the scalp of the shad, then chopped the fish, added various ingredients to brew it back into the skin, and then fried it with slow fire until it was golden on both sides, accompanied by sauce, which was exactly the same as the real fish. It was very interesting.

7, Fengcheng four cups of chicken:

Cantonese people often say "no chicken, no feast". Four cups of chicken is one of the traditional famous dishes in Shunde, named after seasoning with four cups of seasoning. Features five flavors harmonious, fresh and refreshing fragrance. In 2004, zork, a Hong Kong gourmet, led a delegation to Shunde to inspect, and he proposed that "the six big chickens in Shunde must be eaten", among which Fengcheng four cups of chicken is the most famous.

8. Stir-fried milk and pheasant rolls:

Fried milk in Daliang is a typical example of "soft frying" and one of the traditional famous dishes in Shunde, which has a history of more than 80 years. The method is to mix egg white with fresh buffalo milk, add shrimp and sausage, stir-fry with top peanut oil, and sprinkle with the fried elemene after serving. Pure white in color, soft and fragrant in milk, and can be eaten with chopsticks or spoons. Xian Yi, young and old.

Chicken roll is also a traditional dish in Shunde. It is made of ham wrapped in ice slices marinated in aged Shao wine, cut into pieces, and fried in a pan until both sides are golden, crisp and delicious, with a distinct flavor and a fragrant tooth and cheek.

9, Shunde crispy roast goose:

Shunde crispy roast goose has bright color, such as red dates. Its skin is as thin as silk, not wrinkled, fragrant, crisp and tender. Among them, the famous Liu Lehuang Lian Roasted Goose adheres to the traditional craft, and is especially famous for its original crispy roast goose roasted with big crock and "grouper" charcoal. Adhering to the business purpose of "not beautiful, not selling, not selling out of date", it has been preserved since the 1950s.

10, Jun 'an steamed pig:

China on the Tip of the Tongue made Jun 'an Steamed Pig famous. "Jun 'an Steamed Pig" has a long history, which can be traced back to the era of "Taicm Pork" in the Spring and Autumn Period, and has been circulated for at least thousands of years. Junan steamed pigskin is smooth, tender and delicious, crisp and delicious. 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 Province.

Why is Shunde called the food capital of the world?

Xinhua Cuisine learned from China Cuisine Association that up to now, only six cities in the world have won this honor, namely China-Chengdu, China-Shunde, South Korea-Quanzhou, Colombian-Popayan, Sweden-Oddson and Lebanese-Zahle. This also means that Shunde has successfully ranked among the six "world food capitals" in the world.

It is reported that 50 cities around the world participated in this selection this year, including many world-famous food districts. Why can Shunde win the title of "World Food Capital"?

Shunde represents food: steamed pigs in Jun 'an.

"Eat in Guangzhou and do it in Fengcheng"

The phrase "Eat in Guangzhou" has attracted many domestic and foreign tourists to work hard for Guangzhou's food tour, and Guangzhou, a city of food, has been beautiful for many years-however, the next phrase "Eat out of Fengcheng" is little known to the world, and young people are even more puzzled about what "Fengcheng" is.

Shunde, known as Fengcheng in ancient times, is located in the south-central part of Guangdong Province, China. It is a famous "hometown of cooking" and "source of Cantonese cuisine" in China. Shunde is good at learning from others, bringing forth the old and bringing forth the new, cooking seafood, steaming and frying all kinds of dishes, and is famous at home and abroad for its delicious, light, crisp and refreshing taste. According to relevant data, Shunde people love seasoning cooking, and have never tired of eating fine and meticulous food since ancient times. This style of food has been popular since the Qing Dynasty. As early as the Qing dynasty, people outside Guangdong praised "Shunde is a land of milk and honey, but Guangzhou is not as good as it is"; Until modern times, the saying "Eat in Guangzhou and cook in Fengcheng", which was widely circulated in the Pearl River Delta, also fully explained Shunde's important position in the field of Chinese cuisine and Shunde people's unique advantages in Cantonese cooking skills.

"Fengcheng Famous Chef" is widely recognized by the outside world. Most restaurants in Guangzhou, Hong Kong, Macao and overseas Chinese settlements are willing to hire Shunde chefs. Shunde is one of the most densely populated areas of famous shops in China. Shunde's local catering talents are even more brilliant, with 9 "China chefs", 34 "China chefs" and 26 "Guangdong chefs". In 2004, Shunde was rated as "the hometown of chefs in China" by China Cuisine Association and became one of the top three chefs in China.

Shunde's representative food: double skin milk

Adhere to the "Guangdong flavor" in "Bone"

As we all know, Cantonese cuisine, as one of the eight Chinese cuisines, has a wide influence in the world. As the southern gate of China, the Pearl River Delta has spread to all parts of the world with the tide of modern immigrants. There are nearly ten thousand Cantonese teahouses and restaurants in America, Britain, France, Holland and Japan. By absorbing the essence of various cuisines, Cantonese cuisine has formed a series of unique local cuisines, representing Chinese cuisine all over the world.

What are the famous dishes in Shunde?

First, Jun 'an Steamed Pig

China on the Tip of the Tongue specially introduced Jun 'an steamed pig. This dish is called the "noble" in Shunde's famous dishes, and was shot in Shunde's "Dabanqiao Farm". The local practice is to boneless pigs and pickle them with salt, sugar, cooking wine, pepper, spiced powder and star anise. 5 or 6 hours, and then steam in a special steamer. Because pigs are steamed with water and lard is steamed, pork is fat and thin, fragrant but not greasy.

Second, roast goose with sheep forehead

There is a folk saying: "Guangdong's three treasures: roasted goose, litchi and herbal tea shop." After eating roasted goose litchi and a cup of herbal tea, they complement each other. To eat roast goose, the most famous one is the roast goose with sheep forehead taught by Lunjiao in Shunde. This kind of roast goose is very particular about materials and production. Choose 4-5 kg of black-maned goose, wake up for 10 minutes after burning, and you can eat it. This roast goose has crispy skin, tender meat and fragrant oil.

Third, sauna chicken.

Shunde people are good at cooking chicken and fish, and there are many ways to do it, among which sauna chicken must be tasted. Shunde people can be said to be unrestrained in diet. This sauna chicken is actually not difficult, that is, it is steamed in a steamer. The difference is that Shunde people use soup instead of steamed chicken with water. Usually, pork bone soup is the majority. The steamer at each table is equipped with a timer, and the time required for steaming different foods is posted on the wall. After the diners put away the ingredients, press the timer and enjoy the delicious food while it is fresh and hot.

Fengcheng sibei chicken

Shunde selects appropriate fat and thin Sanhuang chicken, and then cooks it with oil, sugar, wine and soy sauce. The ingredients are simple but the taste is harmonious. The chicken skin is smooth and the juice is thick and sweet. It's a very authentic Shunde dish.

Verb (abbreviation for verb) anti-bone snake

Anti-bone snake is one of the specialties of Haojinglai Hotel in Rong Gui, Shunde. Cut the snake into sections and fry it in hot oil, so that the snake sections are rolled up. It is very rich in flavor and is a very popular appetizer.

Six, stir-fried water snake slices with vegetables

Stir-fried water snake is a famous dish in Liu Le. Sliced water snake, stir-fried with mushrooms, fresh bamboo shoots, peas and cucumbers. The sweetness of snake meat blends with the fragrance of side dishes, which is white and green and looks great.

Seven, big basin of fish

How can you not eat a big pot of fish when you arrive in Shunde, a fish town? This big meal is not only fish, but also many prawns, shellfish, crabs and so on. All kinds of seafood celebrities are on the table, and the lineup is quite luxurious!

Eight, Shunde red roast goose

There must be geese in Shunde's country banquet, and there are many ways to eat goose meat, among which the most popular is red roasted goose. Select 5-6 Jin of black-maned geese locally, cut into pieces, put them in a hot oil pan, add ginger and garlic and fry for a few minutes. When the goose is slightly golden yellow, add the secret sauce and serve it five minutes later, but don't lift the lid immediately. Usually, you have to stew on the table for 20 minutes before boiling. At this time, the goose has turned golden yellow, the entrance is fragrant, and it will not feel fat at all.

Shunde cuisine has a long history. As the saying goes, "Eat in Guangdong and do it in Fengcheng." Shunde famous chefs are famous in China and even the world. Shunde snacks come from the people and are rooted in thousands of households and streets. They are the crystallization of the wisdom of Shunde people for thousands of years, and they are interdependent with Shunde cuisine.

Shunde cuisine mostly comes from home cooking. It does not pursue superb knife work and fantastic cooking, but is more persistent in making a delicious dish. As the saying goes, "Eat in Guangdong, do in Fengcheng", and many people say that Shunde is a national chef, and his pursuit of food is almost pious. In fact, mouse 2 thinks this sentence is not accurate enough. It should be said that even eating should be in Shunde.