So far, there are 4 "Chef's Towns" in mainland China that have been recognized as titled by the National Cuisine Association. They are Shunde District, Guangdong, Changyuan County, Henan, Lantian County, Shaanxi, and Jixi County, Anhui. The four "culinary towns" are not inferior, each with its own advantages. And Shunde District, Guangdong Province belongs to Foshan City, today let's talk about Foshan cuisine!
Harmony of traditional taste
Chancheng District
Katsuki boat porridge
Boat porridge is made of fresh shrimp, fish fillets, green onions, egg shreds, stings, peanut kernels, floating skin, fritters as raw materials, and the method of cooking porridge is also in accordance with the method of boiling porridge and boiling porridge, which is immediately boiled and tasted later. Legend has it that the authentic boat porridge should be made on the boat that floats on the river, and even must be eaten inside the boat, hence the name.
Address: Chancheng District Wenhua North Road intersection (Guiyuan Primary School diagonally opposite)
Great can be the first and the first porridge
It is made by adding pork lean meatballs, pork liver slices, and pork powder sausages to the porridge. The color is bright white, the water blends, and the taste is fresh and fragrant.
Address: Chancheng District Jinhua Road No. 85 Oriental Plaza store
Fresh shrimp wonton noodles should be remembered
The shrimp wonton noodles made in the soup should be remembered, and are famous for their unique flavor of the soup, shrimp wonton and egg noodles. Its fresh shrimp wonton noodles won the title of "Chinese Cuisine". Its production follows the traditional method of carrying, the noodles are evenly tough, the thickness of the noodles is moderate, the entrance is smooth, the egg aroma is strong, and it is well-known in Hong Kong and Macao.
Address: Chancheng District Fenjiang Middle Road No. 57 (main store)
Foshan Pillar Hou Chicken
This dish is a traditional dish of Foshan, which has a history of nearly 100 years and was created by Liang Zhuhou, the chef of Foshan Sanpinlou Restaurant in the Qing Dynasty. The soft flesh is smooth and has a strong taste. The main seasoning of the chicken is the sauce, which is made with soybeans, salt, sugar, sesame seeds and soy sauce. The dishes cooked with this sauce are particularly delicious.
Address: Chancheng District Shengping Road Tianhai Restaurant
Hui Ji pig's foot ginger
Pig's foot ginger is also known as "egg pig's foot ginger vinegar" or "ginger vinegar". This is the most distinctive women's tonic food in Guangdong. A delicious private dish made with pork knuckle, egg, meat ginger and Guangdong's unique sweet vinegar. The taste is unique, the nutrition is rich, women love to eat, even men can't resist the temptation. Guangdong families usually eat together, and after eating, they are like fine wine, refreshed, and their faces are rosy.
Hui Ji dessert shop
Address: Chancheng District Liaoyuan Road (Qianfeng Avenue Street Exit)
Beixiangyuan dumplings
Beixiangyuan dumplings are characterized by thin skin and large filling, fresh flavor and juice, making it a dumpling suitable for southern customers but with a strong Taste of Beijing and Tianjin, and the main raw materials are pork, leeks, raw oil, spices, and flavors. Its dumplings are tender and smooth, with crispy skin, juice filling, vinegar and hot sauce.
Address: No. 35 Jinhua Road, Chancheng District
Get the heart to fast
Founded in the Qianlong period of the Qing Dynasty, the ingredients are mainly three kinds of pork, the first is a uniform-sized, delicate pig's foot, and then the pork spine fat and lean meat. When making, the pork feet are first peeled and boneless, the fat meat and lean meat are cut into thin skin strips, and then marinated for a certain period of time, and then the two kinds of meat are sandwiched between the fat and lean, placed in the processed pig's feet, and then tied with water grass. Finally, the tied pork knuckles are placed in the kiln and slowly brewed.
Address: Chancheng District Shengping Road No. 7
Washo beef offal
Chopsticks Street's Japanese-flavored beef offal, made beef offal for 20 years. Many tourists go to Chancheng to play in order to eat it, his beef offal is always in the soup boiled, fragrant but not rotten, very flavorful, and "to meet friends".
However, the old town is going to be demolished and rebuilt, and the owner said that if he is lucky, it will still be in 3 to 5 years. I hope that the next time I go, I will still be there, and you can search for "Wasai Beef Offal" in Chopstick Street in Chancheng District.
Address: Chancheng District Forward Street No. 1 (Shengping Road and Chopsticks Road junction)
There is a white cut pig hand
Original, crispy and refreshing, fat and not greasy pork skin, every bite is bone collagen, tender and refreshing pork hand meat, every bite is fragrant with teeth and cheeks, as a signature dish, this white cut pork hand is absolutely deserved, suitable for both men and women.
Address: No. 24, Goldfish Street, Chancheng District
Stone Bay fish rot
Fish rot is made from mud carp meat and fresh eggs and fried in oil. It can be grilled vegetables or put in soup, and the fish is dry and fragrant, smooth and tender, with a unique flavor, suitable for all ages. This product is based on the bottom of the vegetable heart, also known as turquoise fish rot, bright color, yellow and white, meat and vegetarian, light and elegant, is the traditional cuisine of Shiwan people, widely spread throughout Lingnan.
Steamed steamed cake with sweet shoots
It is made by steaming fresh sweet shoots as the main ingredient. Steamed bamboo shoot cake is a green food with nutrients. Characterized by low sugar, low fat.
Blind Cake
Because it was created by a blind man in the late Pu Jiaqing era (1796-1820), it was named blind public cake. It's been 160 years. Blind cakes are made entirely of glutinous rice with sugar, peanuts, sesame seeds, pork, raw oil and other high-quality ingredients. The pork sandwiched in the cake is more exquisite and exquisite, marinated with fine white sugar for several months (the few days) before taking it out and preparing, eating luscious and crispy, delicious and delicious, famous at home and abroad. For more than 100 years, the production method has been simple, baked with tile pots, and produced sitting, with extremely low efficiency. It was not until 1955, after the public-private partnership, that it was changed to the board system and produced standing. Due to the improvement of operating methods, the production efficiency has been greatly improved. Now the product specifications are two kinds of sizes, six per cylinder for the large, and ten per cylinder for the small. Export or gifts are also packed with cartons and tin cans.
The fusion of famous dishes and banquets
South Sea District
Famous dishes
Fishing raw fish, sound and water in unison "fishing"
There are clouds in the food world, and there are people from Jiujiang in the South China Sea, there are "fishing for fish"! The fish sashimi is crystal clear throughout, like white ice, with a large chopstick entrance, the taste of that moment is wonderful, crisp is rice vermicelli, sour is buckwheat, spicy is pepper, sweet and salty nature is sugar and salt, and there is a faint fragrance that makes people calm and eye-catching.
Address: Nanhai District Jiujiang Town Xindi East Road
Jiujiang fried heap fried heap lulu gold and silver full of house
Freshly baked fried heaps are golden in color, white sesame seeds, and white glutinous rice skins have been fried to a thin golden brown. After degreasing, it is fragrant but not greasy. The bite is very crispy, and the peanuts in the cannon valley make the taste less monotonous and dry. Smell it, the aroma of cannon valley and peanuts is mixed with the sweet aroma of yellow flake sugar, and there is a hint of oil as a companion.
Address: Nanhai District Jiujiang Town New Dragon Chung New Yuan No. 14
Nishiki flatbread
Xiqiao Mountain's pie, which has a history of 300 years, is well-known. It is characterized by soft, sweet, loose entrance, need to use Xiqiao Mountain Clear Spring to make this cake, other places imitate, not as good as this taste, so it is called Xiqiao pie. Because the cake is shaped like a full moon, the xiqiao people are given gifts as gifts for wedding celebrations, family visits and New Year festivals.
Address: Nanhai District Xiqiao Mountain Baiyun Cave Scenic Area
Foshan nine-layer cake
Foshan nine-layer cake is widely popular in Foshan, Guangdong, Nanhai, a kind of Han characteristic sweet rice cake, exquisite workmanship. Folk soaked with white rice, ground into gouache with stone grinding, stirred into a pulp, added sugar water, put a thin layer of gouache on a copper plate, heated and steamed, and then added powder layer by layer to nine layers.
Chicken liver rolls in flower oil
Foshan flower oil chicken liver roll is foshan Ruzhen restaurant chef Liang Sen original, has a history of more than 100 years, sweet, crisp, crispy on the outside and smooth on the inside, the juice tastes fresh.
Special banquet
Jiujiang whole wine banquet
The history of wine brewing into dishes has a long history, Jiujiang people love to use wine as an accessory to cook, frying, stir-frying, stewing, frying can be paired with wine, but also can be made into soup and desserts. Many restaurants in Jiujiang have full wine banquets, and there are more than 30 kinds of commonly used dishes. Although it is a full wine banquet, the essence is that it only smells of wine and eats no wine.
The two main signatures of the whole wine feast are glutinous rice wine stewed fish head and dripping bead pigeon, which have medicinal and tonic effects. There are also special vegetarian dishes such as taro stuffed with chili, as well as sake stuffed ribs, carved fish, drunken eggs, and green plum wine chestnut chicken.
Jiujiang whole fish feast
There are more than 70 kinds of traditional fish feast dishes, initially with four large fish as raw materials, big head fish, catfish, catfish, mandarin fish, with the development of the fishery, in 2000 a new version of the fish feast was introduced, adding four high-value fish as raw materials, such as osmanthus fish, California perch, red-eyed foreign catfish, eel, etc., a fish, from beginning to end even bones can be made into delicacies for guests to taste.
Luo Village Bamboo Shoot Feast
Luocun Langsha shakou sweet shoots: bamboo shoots to authentic. The taste of sand shoots is sweet, refreshing without residue, non-greasy food, and the most authentic. Oyster sauce fresh shoots, oyster braised bamboo shoots, fish braised bamboo shoots, bamboo shoot dumplings, bamboo shoots silk rotten skin rolls, ice cold bamboo shoot slices... Just looking at the name is mouth-watering. Bamboo shoot porridge is one of the most prestigious delicacies in Luo Village.
Big top bitter melon feast
There are four characteristics of the South China Sea Dali Dading bitter melon: one is sweet, not bitter and not astringent; the second is no residue, and the third is a variety of methods, stewing, frying, frying, steaming can be. Fourth, the efficacy is good, detoxification and detoxification, and has the effect of protecting the liver, fighting cancer and preventing cancer. The large top bitter melon feast has a variety of dishes, the more famous ones are bitter melon sashimi, frozen bitter melon steak, bitter melon tofu soup, Yaozhu bitter melon soup, bitter melon mixed with jellyfish, crispy fried bitter melon juice, fresh squeezed bitter melon juice and so on.
Xiqiao Mountain Feast
In the southern Guangdong name Shanxi Qiao Mountain, every important festival, a feast of 10,000 people will be held. The chefs stacked all the rich vegetarian food into the large pots, and ate them layer by layer, the juice blended, the taste was rich and fragrant, which made people feel good about getting better and better, and there was also the good intention of "the pots are full of bowls and the business is prosperous".
Salt step autumn eggplant feast
It is produced in the South China Sea salt step, harvested in autumn, so it is called salt step autumn eggplant. Salt step autumn eggplant is born with a different appearance, green skin, young body (not as thick as the middle finger, 6 to 8 inches long), hook tail, soft body, head and tail bend, like the golden finger of the bodhisattva in the temple, so it is also called gold finger. And because its leaf jaw is split into five pieces, shaped like a hat on the head of Guanyin, it is also called a Guanyin hat. Salt step autumn eggplant contains protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients, suitable for burning, stewing, steaming, frying, mixing, etc., with heat and hemostasis, swelling and pain relief effect.
Ancient law with the taste of home
Shunde District
Traditional snacks
Da liang double skin milk
Double skin milk is mainly made by mixing buffalo milk, egg whites and sugar. The shape of the double skin milk is like a paste, the color is white, the texture is delicate and smooth, like the baby's skin, blowing bullets can be broken, and the taste is sweet and light.
Address: No. 119, Daliang Pedestrian Street
Ginger juice hits the milk
Mix fresh milk, ginger juice and sugar and bring to a boil. Stomach benefit, anti-reversal, anti-nausea. Suitable for people who vomit in pregnancy and cannot eat.
Address: No. 93, Daliang Pedestrian Street
Fengcheng Fish Skin Corner
Fengcheng Fish Skin Horn is well-known in southern Guangdong and has undergone a long process of evolution. Lingnan snack wonton is said to have evolved from wontons, but the shape and way of eating them are slightly different. The characteristics of the fish skin corner are white and tender, smooth and refreshing, not rotten for a long time, eating both fish and shrimp umami, and fragrant meat rhyme, dry steaming, frying, baking, soup are very delicious, can be described as not dumplings, better than dumplings.
Golden List Milk
Locals mix vinegar and salt in buffalo milk or milk milk to coagulate the milk protein, which is then molded into a crispy disc and sold with brine. The taste of Daliang milk is salty and slightly sweet, and it is usually eaten with Cantonese porridge. There are also people who drink hot water.
Lunjiao cake
Lunjiao cake is known for its crystal whiteness. It is said that the high-quality Lunjiao cake is as smooth as a mirror, snow white and crystalline; the cake body is horizontal and vertical like small blisters, even and orderly; the texture is soft, smooth and flexible, without folding when folded; the taste is sweet and smooth.
Water snake porridge
Drinking water snake porridge is the first to promote the north water snake porridge street. Shunde Longjiang Jibei is a must-visit place for diners in Guangzhou and Sixiang to forage, and the signature food here is water snake porridge. On both sides of Jibei Water Snake Porridge Street, there are water snake porridge shops; it can be described as a veritable water snake porridge city.
Li Xi remembered the collapse of sand
Bun sand is flour mixed with lard, southern milk, sugar and other ingredients fried food, shaped like a golden yellow butterfly, Shunde people commonly known as butterflies for the sand, hence the name. Originally made in the Qianlong period of the Qing Dynasty, the Chengji old shop outside the east gate of the county town was originally crisp and hard flakes, and later improved by Li Xiji, the flavor was sweet and crisp, salty and sweet moderate, and the varieties included oyster sauce, shrimp paste, olive kernel, southern milk and so on.
Address: Ronggui Town Ronggui Avenue Middle No. 146
Chen Cun powder
Chen Cun powder is produced in Chen Cun Town, Shunde District, Foshan City, Guangdong Province, and there are more than a dozen processes to make Chen Cun powder, and the Dao Dao process has a secret decision. Chen Cun powder, as bright as satin, pure white, without any chemical composition, only natural and pure rice flavor, compared with Shahe powder, Chen Cun powder is "thinner and cooler". Huang Junji Chen Cun powder
Chencun Old Shop Address: Chencun Town, Old Wei 4th Street South Intersection and Changtang Road Junction Lihua Haoting No. 5
Daliang pheasant roll
Daliang pheasant roll, also known as Daliang meat roll, is characterized by crisp and crispy, caramelized and delicious, fat but not greasy, suitable for wine and tea. Daliang pheasant rolls are golden in color, crispy on the outside and tender on the inside, and have a special flavor, which is spread in the market.
Beautiful dishes
Daliang stir-fried milk
Daliang fried milk is one of the traditional famous dishes of Shunde Daliang, which is to mix milk with egg whites and stir-fry softly, so that it solidifies like white jade, and the fried milk is smooth in the mouth, the milk is fragrant, and the salty and salty are suitable for all ages. In addition to soft stir-frying, milk can also be made into derivative dishes such as fried milk, pan paste milk, and milk stir-fried lobster balls.
Water snake soup
The snake soup is crystal clear in color, soft and sweet, and the appearance and taste are very attractive. The taste is fragrant and smooth, and the delicious taste is like the feeling of first love, which makes you unforgettable. And the fragrance of chrysanthemums in the snake soup can make you chew out the taste of autumn. According to the chef, this snake soup has the effect of nourishing and nourishing the face, and Hong Kong and Macao diners regard it as a supreme product.
Stuffed mud carp from my hometown
In the countryside, fresh materials are naturally a major feature of the rural flavor, using traditional hand-concocted, in a complete mud carp skin and then brewed with fish glue, retaining the unique hometown flavor, but also a famous dish in Shunde cuisine.
Dish far away stir-fried water snake slices
Caiyuan stir-fried water snake slice is a traditional dish of Leliu (a longjiang), the water snake is peeled and boned and sliced. Stir-fry with fresh bamboo shoots, bowls of beans and other vegetables. The water snake meat is cut into sections and stir-fried together with caiyuan, the sweet lubrication of snake meat and the fragrance of caiyuan are fused together to complement each other, the fresh meat is snow-white in color, and the vegetables are far green and verdant, selling beautifully. The food taste is delicious, refreshing and delicious.
Junan fried fish cake
Jun'an pancake is a traditional delicacy of Jun'an Town, which has a history of more than 100 years. It is characterized by a bright color, smooth and luscious. Jun'an fried fish cake is sweet and smooth, the fish meat is elastic, and the meal is served with clam sauce for a more umami taste.
Steamed pork
Because the fat of the pig melts away during the steaming process and drips into the pot through the round holes, the pork is fat and not greasy. And because the cedar wood is loose, the excess water vapor can be absorbed, so the pork is dry and elegant. When you eat it, you can sprinkle another layer of sesame seeds to add flavor, or you can slice it directly and eat it.
Junan roast pig
Jun'an roast pig is on a par with Jun'an steamed pig.
Ancient Fapeng Goose
"Gufa Peng Gong Goose" is a famous dish with a long history and great characteristics of Fengcheng. To cook this dish, it is advisable to use five or six pounds of black-maned goose is the best, not too large, otherwise the meat is too fat. This type of stew is very particular about cooking techniques. Mainly according to the meat quality to grasp the heat, too long to cook the meat is easy to age, the taste is not good. The special feature of this dish is that the goose meat with red sauce is very eye-catching, sweet and sour to eat, fat but not greasy, tender and rich, and sweet in the mouth.
Hometown fish soup
Eight precious salt baked chicken
Fengcheng small stir-fry
A haven of river freshness
Sanshui District
Delicious river fresh
Sanshui, the confluence of the three rivers in the west, north and Sui, natural ecology, good water quality, bred one of the specialties of sanshui - Sanshui River fresh. Sanshuihe fresh food, as well as Sanshui's drinks, fine wine, and delicious food, complement each other perfectly.
Xijiang Jiayu
The biggest difference between jiayu and other fish is that the fish is breaded with fish scales under the skin, and its meat is smooth and sweet. Steamed and boiled soups are suitable. Jiayu is a well-known specialty of the Sanshui Section of the Xijiang River.
Beijiang osmanthus fish
Osmanthus fish is scientifically known as mandarin fish, and the osmanthus fish farmed in fish ponds has a slightly inferior meat quality and taste than the wild ones in the North River. Osmanthus fish is thick, sweet, boneless, suitable for all ages, and is one of the more popular edible fish.
Tart fish
Also known as Longli, its flesh is smooth, boneless, extremely delicious, Tasha in Phnom Penh as the top product, steaming is the mainstay.
Sanshui river shrimp
It is worth mentioning the Qingming river shrimp, because the river prawns in the Qingming season are the thickest and largest in the year, plus grown in the excellent water quality and natural ecology of Sanshui, rich in calcium, phosphorus and other minerals and trace elements required by the human body, high nutritional value, whether steamed, burning when they feel tender, the meat is solid and refreshing.
Three-mile fish
Sanli fish (also known as three mud fish), the yield is extremely low, its fish once caught and fished is dead, it is difficult to feed, fresh Sanli fish is relatively rare, the market to see most of the chilled. This fish has a unique and rich taste, the taste is different from other river fresh, the summer is the most stout, at this time to enjoy the best, the food method is mainly steamed, stewed.
TianJi cuisine
Mizuta-based cuisine is well-known for its magical skills, and wild dragon lice, osmanthus cicadas, bamboo insects, toads, earthworms, etc. in the field have become excellent delicacies after special preparation. This unique cuisine, from Sanshui, Foshan, is known as "Tianji Cuisine". Prepared by hand, it becomes a delicious table dish.
Raw fried toad buckle
The taste is refreshing, crisp and smooth, and the cool of the toad buckle is accompanied by a thick juice, which tastes very delicious; the toad contains a variety of biological ingredients, which have detoxification, swelling, pain relief, cardiac diuretic, anti-cancer, anesthesia, anti-radiation and other effects.
Raw fried bamboo worms
The young bamboo insects are rich in protein, amino acids, fatty acids, mineral elements, vitamins and other nutrients, with a protein content of up to 30% to 40%, an amino acid content of 29.90%, a crude fat content of 60.42%, and an unsaturated fatty acid content of 55.9%, which is rich in nutrition. Fried in oil or fried crispy and eaten, the taste is delicious. It is the first choice for accompanying wine.
Sauce screw head
The taste is refreshing, crisp, smooth and fragrant, and the snail has a high nutritional value of 18.2 grams of protein and 0.6 grams of fat per 100 grams of snail meat, and also contains carbohydrates and nutrients such as calcium, phosphorus, iron, and vitamins. The content of calcium is particularly high.
Specialty snacks
White air blowing fried pile
With a history of more than 4,000 years, Baixiao's food culture is rich in content and distinctive personality characteristics. Every household in baixiao people has the custom of frying "blowing up the frying heap" during the New Year, which means that the frying pile is full of gold and silver. There are also children who will also fry when they start school, so "blowing up the frying pile" is also called "Wenchang frying pile". Sharing the fried heap with relatives and friends means that the child is smart and successful in reading.
Leping big bag
Zheng Shaozhong, a native of Daqitou Village, Leping Town, was an official of the Bingbu Shangshu at the end of the Qing Dynasty. Zheng Shaozhong was born in martial arts and could eat, nicknamed "Big Mouth Gold". Legend has it that Zheng Shaozhong ate ordinary buns and thought they were too small, so the chef made 8 two major buns. Leping Dabao has been passed down in the local folk to this day.
Stinky fart vinegar
Rice vinegar is soaked in water for about 100 days with sticky rice and glutinous rice tiles, and the production process is fermented to produce lactic acid bacteria to emit a strange "smelly" smell, and the area around sanshui reed buds is also called "stinky fart vinegar". Chinese medicine believes that it can tonify the qi, eliminate food accumulation, strengthen the spleen and stomach, dispel wind and cold, and soften and strengthen the knot. Its sweet and sour taste is delicious, and it has always been a favorite and green food of the locals in the Sanshui Reed Bud area.
Farmhouse cuisine is good game
Gaoming District
Takamine set powder
Seto is the most representative local snack, the powder is delicate and smooth, the taste is smooth and flexible, mixed with fresh ingredients boiled in a delicious soup base, plus ginger, fried peanuts, soy sauce green onion, head dish shredded, fragrant sesame seeds, egg shreds, fish cake strips and other condiments, refreshing in the mouth, endless aftertaste.
Bright Horned Boy
The horns are exquisitely selected, the styles are diverse, the salty and sweet are available, and the taste is quite good. It resembles a crescent moon and has double tips like diamond horns, implying gold and silver, family and beauty and happiness. The horns are divided into sticky rice horns and glutinous rice horns, and the sticky rice flour and glutinous rice flour milled from the late rice grain last year are made into steamed sticky rice horns and fried sticky rice horns respectively. The former filling is mainly meat grains, sand kudzu, etc., while the latter is mainly crushed after cooking.
Fig balm
The fig flesh is crushed and juiced, the essence is filtered, rock sugar and mountain spring water are added to boil, and after standing, the brown paste is obtained. Fig balm has a sweet taste and melts in the mouth, making it a good product for cooling down and dispelling heat in summer.
Gao Ming wrapped steamed dumplings
It is shaped like a square pillow, large and heavy, and the filling is glutinous rice, peeled mung beans and pork. When wrapping brown, fill the prepared glutinous rice, peeled mung beans and pork belly in turn, and cook them for 8 hours in a pot with solid aquatic grass, with a strong aroma and soft sponges in the mouth. The common Gaoming wrapped steamed rice dumplings weigh more than half a pound and eight two, in order to share food with the family for reunion and beauty.
High-minded roast chicken
The chicken is not burned over an open fire, but across the pot. Roast chicken takes more than forty minutes, using chicken on the ground, the roasted chicken is strong, the chicken skin is very crisp, the juice at the bottom of the basin is placed in the offal, in addition to the ingredients, there is chicken fat dripping in the process of cooking. Chicken fat is used to catch rice, chicken is fragrant but not greasy, absolutely under the rice.
Heshui pink kudzu
Gaominghe water belongs to the subtropical monsoon warm climate, and the soil is dominated by impact sandy loam soil, which is very suitable for the growth of rhizome crops. Unlike the long strips of kudzu produced in other places, the kudzu bred by the combined water of the mountains and rivers is olive-like in appearance, full and round, and sweet and residue-free, resistant to storage, and rich in nutrients and medicinal value. Heshui Powder Kudzu is foshan's first "National Geographical Indication Protection Product" and "National Green Food A-class Certified Product". Ground kudzu into kudzu powder, boiled with sugar and water, beaten into eggs, and made into egg flower kudzu powder soup, which is a dessert loved by the wise people.
Big suit Sachima
Sachima is one of the few preserved Manchu foods today, brought in by the Manchus of the Qing Dynasty when they entered the customs, and later developed to cantonese people who drink tea and like to use it as a snack to accompany tea. The Sachima craft of the big suit was handed down from the pastry chefs in the tea house, and it has been handmade in the traditional way for more than 20 years. High gluten flour is added in proportion to the eggs, kneaded, peeled, fried, sugared, shaped, each step is manual operation, do enough work. Rub the flour all with eggs, without adding a drop of water, without adding any colors and additives, the egg is full of flavor. The big suit Sachima is crisp and soft in the mouth, the egg flavor is strong, and the sweetness is moderate.
Xijiang River Fresh
Xijiang River fresh from the abundant amount of water xijiang, unique, to the xijiang shrimp, bream, tongfish, side fish, mountain pit fish, mountain pit snail is the most famous, taste the West River fresh only need to use a simple cooking method, steaming the best, you can hook out its original light and delicious, the entrance is tender and soft, the taste is incomparable.
Bream
Pincer fish
Pit fish
Mountain pit snail
The above is a variety of foshan cuisine, everyone salivated ( ̄『 ̄)! However, have you eaten more than 40 kinds of food in various districts of Foshan? Only those who have eaten more than 40 kinds of food are real "Foshan foodies"!
@You, have you learned? Find a time to go to Foshan to eat and drink!
* Content from the web!