Some people say that you have never been to Shunde without eating fish; Anyone who has eaten Shunde fish will never forget the taste of raw Shunde fish.
These fish used for raw food are very particular. According to reports, experienced Shunde chefs generally pick "strong fish" weighing about 750 grams, which is delicious, tender and smooth, just right. After the fish is bought, it is put in the mountain spring to starve to death for a few days and consume body fat. The fish made is really sweet and refreshing. When killing fish, cut a knife on the fish's jaw and tail and put it back into the water. When the fish swims, the fresh blood runs out, and the fillets without congestion are as white as snow.
Fish students are very particular about "appearance", and transparent bloodletting is very important, which is where the "technical content" lies. If you don't grasp it well, the fish is reddish and watery. Moreover, after the fish is sliced, it should be frozen in the refrigerator for a period of time to be smooth and sweet.
The special dish for raw fish is hollow and filled with ice cubes to cool down. Pick up a piece of raw fish with chopsticks, which is also translucent without a trace of red.
Shunde raw fish, different from ordinary Japanese sashimi, fully embodies the rich and profound food culture in China. There are more than a dozen seasonings alone, such as garlic slices, shredded ginger, shredded onion, shredded onion, shredded pepper, soy sauce, chopped peanuts, sesame, shredded pepper, taro, fried rice noodles, plus oil, salt and sugar. Mix these seasonings together and add sashimi. The taste is smooth and tender, and the mouth is full of fragrance. In addition to sashimi, fish heads can be steamed or steamed with soy sauce, fish skins can be boiled or cold, and fish bones can be cooked with porridge or salt and pepper. A variety of eating methods can really make you forget the time and immerse yourself in delicious enjoyment.
Roasted insects: it occupies an important position in Shunde's traditional famous dishes. According to records, "insects can nourish 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.
Stir-fried milk: This dish has a history of more than 70 years and is popular in Hong Kong, Macao 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.
Stir-fried milk is to mix egg white with milk, add fried ham and barbecued pork, stir-fry with fine peanut oil, and add fried vermicelli to the dish. Its color is pure white and can be eaten with chopsticks or spoons. It's smooth and smells like milk. Xian Yi, young and old. "Stir-fried milk", salty and sweet, can be used with wine or as a snack to send tea.
Jun 'an Fish Cake Shunde is a famous pond fish producing area. It has been hundreds of years since pond fish was used to make various flavor foods, and Jun 'an fish cake can be regarded as the representative work of this kind of food. Production of fish cake: choose fresh shad, fish scales, viscera and fish bones, chop them into minced meat, add salt, honey and a little corn starch, tart them into white meat and green meat glue (commonly known as fish green), press them into round cakes, and fry them with pure peanuts. The fish cake is golden in color, smooth and refreshing, fresh and tender. It is a delicious dish, which is eaten with wine and rice, making people "eat (ponder)".
Fried water snake
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.
Fish Rot: It is a traditional dish in Lecong Town of this city. Most locals hold banquets 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.
Water snake porridge
Shunde Longjiang Jibei is a must-see place for Guangzhou and homesick diners. The specialty here is water snake porridge. On both sides of Jibei Water Snake Porridge Food Street, there are water snake porridge shops. It can be described as a veritable water snake porridge city. These porridge shops have a certain scale. The largest can hold 40 or 50 big tables and more than 500 people can eat. The smallest also has 20 or 30 tables.
According to Zuiji, the owner of the earliest water snake porridge shop, all the water snake porridge here is cooked and eaten now. After the guests choose the snakes in the snake cage, they will immediately send them to the kitchen to cook. Customers should do it themselves. There are three kinds of snakes here, and the price difference between them is 5 to 10 yuan. Besides water snakes, there are other snakes to choose from. There are noodles, rape and other supplies in the porridge city, and the selected snakes can also be made into salt and pepper snakes and boiled snakes.
Lunjiao cake: It was first made in a porridge shop called Liang in Shiqiaotou, Lunjiao Town, Ming Dynasty. The cake is white and crystal clear, with small eyes connected, even and orderly, soft and elastic in texture, not easy to break, sweet and refreshing in taste, and fragrant in teeth and cheeks. Today, it is very popular at home and abroad.
Da Liang Dan Sha: A food made of flour mixed with lard, south milk, sugar and other ingredients looks like a golden butterfly. Shunde is commonly known as "playing sand", 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.
Longjiang Fried Dumplings: It is a kind of Lunar 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. Crispy and sweet, it has long been popular in Hong Kong and Macao.
Double skin milk: It began in Qing Dynasty. Daliang's "double-skin stewed milk" is the best dessert, which is sweet, tender and unique. Many Hong Kong and Macao compatriots have to taste it in person when they travel back to their hometowns and 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.
Fengcheng fish skin horn: it was first made in Daliang "Feng Bu Ji" old shop in 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.
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 it is produced by dozens of shops in daliang town.
It is said that the peanut meat of Nannai was created by "Blind Virtue" in the late Qing Dynasty. He soaked peanuts in southern milk sauce all night and dried them. Then put the big yellow sand and peanut kernels in a big iron pot and fry them together, and it becomes crispy south milk peanut meat.
Ginger milk was first created in Shawan Town, Panyu County. Shawan is a land of plenty, and raising buffalo and producing milk is a sideline of local farmers. Buffalo milk produced here has a high concentration and contains a lot of fat, which can be made into a variety of dairy snacks, among which ginger juice is the most famous and is spread all over restaurants in Guangzhou, Hong Kong and Macao. According to the theory of traditional Chinese medicine, milk is sweet and cold, and its function is tonic, while ginger is pungent and slightly warm, and it has the functions of dispelling cold, warming stomach, resolving phlegm and reducing qi.