The overall quality of Shunde chefs is high, and there are traces of food everywhere. Most of the dishes are well-known and are relished by foodies. The following are the most representative Shunde cuisines.
Shunde Crispy Crucian Carp The essence of Shunde Crispy Crucian Carp is that even a simple fish has to go through four processes before it can come to power. Fish should be fresh, so that it won't be chopped when killed. Wash and drain, stir-fry a little before adding fish soup for stew. After serving, continue to heat the juice with the stove, and turn off the heat as soon as it boils. Generally, there will be barbecue in the middle of the fish, which will slightly squeeze out the oil fragrance, and the surface will be fragrant, so it will not be greasy when chewed.
Good or bad chicken Shunde people make chicken, no matter which way they do it, the chicken should be tender enough. Although the name of dirty chicken is not high, it tastes delicious and tender. Before cooking dirty chicken, marinate it with oil and salt, but not for long. It must be steamed in a pot for about 10 minutes. If the chicken is marinated for too long, it will lose water, dry and become firewood. Moreover, the copper plate in Old Shunde must be used for uniform heating. It only takes ten minutes for copper coins to enter and leave the furnace. It seems simple, but every step is very particular.
Fried clams with leeks Shunde people are famous for eating seafood in the river. Fried clams with leeks is a very simple dish. Leek, yellow clam and onion are boiled and stir-fried, paying attention to the smell of wok and eating fresh and sweet clams. The most authentic way to eat in Shunde is to mix clams with clams and wrap a spoonful of leeks.
Speaking of Shunde, famous desserts such as Daliang Fried Milk, Daliang Double Skin Milk and Lunjiao Cake will pop up in my mind for the first time. Ginger juice collided with milk. There is no need to waste ink here. Shunde snacks have penetrated into the hearts of every diners.