Clean boneless meat, with fresh vegetables such as bamboo shoots and peas, the snake slices are delicious and refreshing, and the snake eggs are smooth, which is different from seafood.

Baked worm

It occupies an important position in Shunde's traditional famous dishes. According to records, "the worm can tonify the spleen and stomach, promote blood circulation and promote diuresis, treat edema and have the effect of strengthening the heart." The general production method is to wash fresh insects with clean water, separate them from clean water, use a casserole, and add appropriate amount of oil, salt, dried tangerine peel, etc. Stir it into jelly, steam it in water, cover it with tile, dry it with charcoal fire, and put it in the original pot.

braised Congo eel

The big eel produced in Shunde has dark lines, so it is also called striped eel. Eel is tender and delicious, rich in protein, and has the reputation of meat-eating ginseng. Boiled, steamed, roasted and fried are all delicious. The general practice is to cut the eel into 4-6 cm segments and cook it with garlic, barbecued pork and other condiments, which is delicious and smooth. As for restaurants, they have more styles, such as "lobster sauce, panlong eel" and "green string eel". Double-skin milk Daliang's "double-skin stewed milk" is the best dessert, sweet, tender and unique. Many Hong Kong and Macao compatriots have to taste it for themselves when they travel back to their hometowns to visit relatives. The production method of "double-skin milk" is: put the milk in the tableware, stew it, then pour it into a small bowl (a small amount of milk is enough), let it cool and solidify into milk skin, then gently pour out the milk and leave the milk skin at the bottom of the bowl. In addition, mix fresh milk with white sugar, filter out impurities with a bucket, pour in fresh milk with adjusted milk protein, cover with a small plate to prevent steam dripping on the surface from affecting the quality, and stew for 15 minutes.

Jun' an fried fish pancake

Sweet and smooth, fish is elastic, and it is more delicious with clam sauce. This traditional food has a history of 100 years in Jun 'an Town, Shunde, and was awarded the title of "Chinese famous snack".

Jun' an steamed pig

Has the effects of strengthening body constitution, moistening skin, moistening intestines and strengthening bones; Can be used for adjuvant treatment of asthenia, lumbago due to kidney deficiency, hypomenorrhea and anemia after illness. Young and middle-aged women often eat this dish, which is beneficial to skin beauty.

Daliang fried milk

This dish has a history of more than 70 years and is very popular in Hong Kong, Macau and South China. It is a typical example of "soft frying" in China cooking technology. It is characterized by bright white, tender and smooth, and rich milk flavor. The ingredients are chicken liver, eggs, crab meat, shrimp, olives, ham and so on. /kloc-around 0/976, the sister dish of fried milk-fried milk was introduced. The skin is crisp and sweet, the inside is soft and smooth, and the milk is pleasant. Has the effects of invigorating qi, nourishing blood, promoting fluid production and moistening intestines; It can be used for adjuvant treatment of habitual mystery, deficiency of qi and blood, physical weakness after illness, and gastric and duodenal ulcers.

Liang Dajian Xia Bing

This dish is simple to make and delicious, and many hotels in the province have included it in the menu. It is characterized by golden color, sweet taste, delicious and refreshing. Ingredients include eggs, fried elements, etc.

Daliangshan chicken Juan

Nickname: "Daliang Meat Roll" is one of the famous dishes in Cantonese cuisine. Made of fat slices, it is characterized by crispness, delicious burnt taste, fat but not greasy, and suitable for wine and tea.

finless eel

Also known as "boneless eel", it is named after removing the spine of eel (river eel) when cooking. It is characterized by pure boneless meat, original flavor, soft and smooth fragrance, delicious taste and unique shape. The ingredients are fire, mushrooms, ham, pomelo peel and so on.

Six-flavor painted long fish:

Traditional famous dishes with the characteristics of water town. It is characterized by freshness, fragrance, smoothness, taste, nourishing yin and enriching blood. The ingredients are semi-fat and semi-lean barbecued pork, green pepper, cooked bamboo shoots, leeks, mushrooms, dried rice noodles and so on.

Shunde grass carp intestines

Many people don't like it, but Shunde people skillfully cook and create a variety of cooking methods, such as frying and frying, which makes it a delicious food without any fishy smell. This is a traditional way of eating, which is characterized by sweetness, tenderness and delicacy.

Fried fish shreds

Delicious and sweet, sweet and smooth.

Fried water snake slices

This is a traditional dish in Liu Le (Longjiang), which is characterized by its delicious taste and refreshing taste.

Stewed water fish

Sweet and delicious, nourishing yin and tonifying kidney. The ingredients are yam, medlar, mushrooms and lean meat.

Fengcheng zucchini

The black-haired zucchini produced in the suburbs of Daliang is short and tender. Locals use this specialty to make a famous home-cooked dish-stuffed zucchini. Characterized by sweet, soft and smooth, sweet and delicious. The ingredients are fresh shad meat, lean pork, wet mushrooms, dried shrimps, wet squid and so on.

Lecong fish rot

For the traditional famous dishes in Lecong Town of this city, local people often put on wine and banquets and treat guests with fish rot. "Braised fish in mushroom oyster sauce", "Stewed fish nest with chives", "Braised fish with lettuce and gall" and "Braised fish in hot pot made of fish rot" are all delicious. Characterized by golden color, sweet and delicious.

Jun' an fried fish pancake

It is a traditional food in Jun 'an Town with a history of 100 years. It is characterized by bright color, smoothness and sweetness.

Feng Chao No.3 Division

It was first made in Qing Dynasty. Because fried chicken (nicknamed "Phoenix") is used as raw material, three kinds of filamentous foods are intertwined, like bird's nest, hence the name. It is characterized by delicious flavor, tender and smooth shredded pork, harmonious color and beautiful shape. The ingredients are chicken, braised pork (tongue), braised pork belly, bamboo shoots and green peppers.

Jinbang milk

It started in the Ming Dynasty and originated in Jinbang Village, Daliang. It is a snow-white round slice, slightly salty and sweet, healthy and healthy, with the effect of reducing fire, and can be eaten with porridge. Now, in addition to dozens of shops in daliang town, overseas Chinese manufacturers such as Hongkong, Macau, Singapore and Malaysia are also attracting customers with the name of "Golden Milk".

Liangda Bensha

The food made of flour mixed with lard, southern milk, sugar and other ingredients looks like a golden butterfly. Shunde is commonly known as butterfly, hence its name. The "Ji Cheng" old shop founded outside the east gate of the county during the Qianlong period of the Qing Dynasty was originally a brittle plate; Later, "Li Xiji" was improved, with sweet and crisp flavor and moderate salty and sweet taste. The varieties are oyster sauce, shrimp sauce, dried plums and south milk. At present, most of the production is south milk blasting sand.

Fengcheng fish skin horn

It was first made by Feng Buji's old shop in Daliang, Qing Dynasty. Select fresh shad, scrape and braise in soy sauce, rub it into thin skin with fine flour, add lean meat floss, fresh shrimp, leek, fresh bamboo shoots and white sesame (stir-fried) as stuffing, and package it into a small and exquisite jiaozi shape. Fish skin dumplings can be steamed and fried, and they are more delicious when cooked in soup.

Longjiang zhadui

It is a kind of New Year's Eve dinner, which was first made in the Ming Dynasty. Glutinous rice flour mixed with sticky rice flour is ground into skin, and popcorn, fried peanuts and syrup are mixed into stuffing. Knead into a ball, the size of a fist, and the surface is full of sesame seeds. It was fried until golden brown in the oil pan. It tastes crisp and sweet and has long been popular in Hong Kong, Macao and other provinces.

Let me start by saying that Li Xiji's bangs and bangs next to Qinghuiyuan in Daliang are also Minxin Double Skin Milk and Rong Gui Red Star Clay Pot Rice opposite Qinghuiyuan. ....

Stir-fried osmanthus perch

Shunde is rich in seafood resources. How to eat Shunde food without fish? The boss spared no effort to carve out a place more than ten meters long in the hall to raise all kinds of aquatic fish in Shunde, which is quite complete. Even the common long-lived fish can find a "big version" about a foot and a half long here. To taste the original taste of Shunde cuisine, the first choice is stir-fried sweet-scented osmanthus perch slices. This sweet-scented osmanthus perch is more than two kilograms, so it is particularly heavy. Because no seasoning is used to capture its true taste, Shunde cuisine pays attention to the original flavor, which is outstanding, fat and full of "fish flavor".

Steamed shad dried salted duck

Shunde cuisine is keen on the change of cooking methods, and "fine cooking of coarse dishes" is a major feature. Take the famous local shad as an example. "Fried shad" is probably regarded as a sacred dish by foreigners-take out the whole skeleton of shad, chop the fish, add finely cut auxiliary materials, stir well, brew it back into the skin of the fish, restore its complete fish shape, and then cook. After winter, steamed bacon is also a must-try dish in the season when bacon is fragrant. The chef will match the preserved duck, which is delicious.

Fried grass worm

Diners who are obsessed with insects can still eat their fill. Because of its warm nature, cereal insects can replenish spleen, warm stomach and produce blood, which is more suitable for winter consumption. The chef used the popular frying method in recent years. He put the washed weeds in a red-hot iron pan, simmered the water slowly, then burned the red oil pan and stir-fried it with various auxiliary materials. The heat is just right, and it tastes delicious and mellow.