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)". Stir-fried water snake boneless, served with fresh bamboo shoots, peas and other vegetables. Snake slices are delicious and refreshing, and 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