Sundh of guangdong, a city awarded by unesco the title “the world food capital”, has a long and poignant food culture. Today, we will draw up a list of the most important foods and bring you the unique charisma。
Double milk
Two-skinned milk is a sign for the sweet world. The dessert originated at the end of the chong dynasty and was accidentally created by a local farmer in sundh who cooked breakfast. It is based on water milk, eggs and sugar, and the process of making it is highly sophisticated. The upper cream is fragrance, the lower cream is fragrance, the taste is soft, the milk is fragrance and sweet. Hot food warms the stomach, while cold food is sweet and smooth。
Lon-ki
Lun-cai is a traditional qing nan district pastry snack, originating from the temple of sundh in guangdong province and a product of china's national geographical indications. It is made of raw materials such as rice flour and rice from the west, fermented with fermentation. Lun taught bakery cakes to be white, oil on the surface to be polished, soft and lubricated, sweet and sweet。
Shun deok-seok
Shunde's fish, also known as "shunde's fish," is well known for its "food in shunde, little in fish." the quality of the fish is extremely demanding for the production of shinfish, which is now being killed by the choice of fresh aphids (grassfish). After slaughtering, fish skins are quickly separated from fish meat, then the fish meat is cut to a thin, swirling piece of fish and placed on ice plates to preserve its tenderness and taste. When you eat, you put a piece of fish in your mouth and wrap it in all kinds of spices, and the fresh and rich tastes of the fish will bloom in your mouth, and it will be refreshing。
You're a pig
It is the traditional food of sundhun. The dish is selected with a whole pig, disposed of cleanly, painted with special sauce inside and outside the pig and made for several hours, allowing the sauce to fully penetrate. Then the pigs were placed in a specially made big wooden basin, made of steaming fire. During the evaporation process, the fire and time are strictly controlled, so that the pork is well cooked and fresh and juicy. They are all fertilized pigs, red colours, fresh skins, fresh meat, and fat。
Fried fish mouth
Fried fish mouths are a special dish of sundh. It is common to use fresh fish (big head) mouths to wash fish mouths first, and to make the smell of them with sauces such as salt, wine and ginger. It is then put in the hot oil pan, first on the surface of the fish, and then on the surface of the fish, then on garlic, onions, peppers, etc., and on top of the pan, so that the fish mouth can take full advantage of the smell of the spice. It's sour and juicy in fish mouths, fragrance after frying, especially in the cartilage of fish mouths, and it bites to taste。
Sun-dee, take the fish
Sun-dee's chopping is a fine soup. It concentrates on gillfish, which, when fertilized, are carefully removed from the fish, removing the fish bones and stings. The fish is then torn to shreds and boiled with foods such as mushrooms, mussels and smelts. In the course of cooking, appropriate amounts of high soup and sauce are added, so that the taste of various foods can be combined。
Da liang
Da liang's original name is "gin boon bounty", which is a traditional specialty snack. It is made of raw materials, such as flour, southern milk and pig oil, in the form of butterflies. This is done by mixing the various raw materials into noodles, cutting them into thin pieces and blowing them to gold. It's so sweet, so sweet, so sweet。
Chenmura
Chenmura powder, which originated in the town of sundh chen, is almost 100 years old. Chenmura powder, unlike other rice powders, is thin, smooth, smooth, soft and tastes so good. Chenmura powder is used in a variety of ways, which can be steamed, fried and mixed. The platinum powder can taste its original juice by laying on the powder on onions, ginger silk, steaming fish and hot oil; the plume with meat, vegetables, and all kinds of fragrances; and the plume-poaching powder in hot summers, which is fresh and refreshing。
It's a gold show
The gold oxen milk is a special dairy product of shun de. It is based on fresh water milk and vinegar as its primary raw material and is uniquely crafted. When water milk is heated, vinegar is added to the milk to condensate, and a series of processes is followed to produce thin, gold-coloured cow milk. Cow's milk can be eaten directly, smelled salty, and smelled with fragrance; it can also be used to make soup and boil congee, adding a unique flavor to the congee。
Junde's roasted goose
Sundh roasted geese are selected for high-quality geese, which are baked in specially made ovens after multiple processes such as slaughtering, salting and drying. In the course of the roasting process, the fat of the goose continues to seep, making the skin of the geese green and juicy. Sweated geese, colored red and smelly. With specially designed sour sauce, sour sweet tastes can add to the oily taste of the goose, which enriches the taste and makes the lips fragrant。
