Eat in Shunde, not to be missed by several restaurants
The dominance of Shunde cuisine in Guangdong cuisine is indisputable. These chefs have always been tirelessly pursuing the quality of the ingredients and cooking methods. They are willing to keep their own one-a-mu three-schedule outlets for 20 years or even longer. Inheritors, it has been so long, and they have been chasing after the diners who never stop today.
Ado Private Kitchen
This is Shunde's first meal. The owner of the restaurant played sauna dishes and was accompanied by Ado and MAK. The seasoning of the dishes is not complicated, mainly relying on the freshness and quality of the ingredients. Ingredients can be eaten in various ways. Steamed and steamed steamers can be steamed on top. Underneath it is a soup pot. The freshness of ingredients that will be steamed is soaked into the soup base, and then the soup is refined. We ordered half a chicken and a catfish about three pounds (there are two ways to eat), plus a salting snake and special fried noodles.
Snakes, fish and chickens took a long time to process. The first to serve was the specialty noodles, the crispy noodles, the sauce and sprinkled with carrots, onions, and shallot and sesame seeds. The noodles were slightly chewy and the face was bitten. The cracked bread in the mouth is like a combination of crisp noodles and chilled noodles. As the sauce gradually softens and the taste changes with the taste, it is another flavor.
The next step is the sauna fish, loofah bottom, and a good piece of fish on the belly of the fish is steamed on a steamer. When the waiter pre-sets precise steaming, he waits until the alarm rings and he decides to eat it in a decisive manner. After steaming, the large pieces of fish become slightly reeled and firm. The meat is tender and white, and ginger sauces are prepared in advance. Don't worry about the smell of river fish. The only fly in the ointment is the tiny thorns that remain in the fish, which is probably negligence in the process. The rest of the fish skeletons and fish are cooked in a frying style. The taste is slightly spicy, and the meat is more compact and soft.
The third course is sauna chicken, half steamed for soup. The steamer pots cushion the heart of the cabbage and the Cordyceps flowers, and the fire simmered. The skin was savory, the sweet heart of the cabbage and the Cordyceps flower penetrated into the chicken, and the gravy was fully absorbed by the radish. It was said to complement each other. The only difference from the previous online introduction was that instead of using mulberry leaves, it was not known whether it was a cook's improvement. The following chicken soup can also be eaten after cooking. The main ingredients are chicken, bamboo shoots, mushrooms, corn, Chinese wolfberry, and Chinese cabbage. The soup is refreshing and sweet, and has a long aftertaste.
The last one is the salt-burning snake. The general feeling is that the meat is old, and most of the meat is tightly attached to the snake's bones. It may be more expensive to eat. It may be appropriate to use soup or cooking.
Address: No. 3 South Lane, Longyan Village, Leliu Town, Shunde District, Foshan City
Tel: 0757-2563 4070
Taro Fort Barley Porridge
The glutinous rice porridge is a specialty congee in Shunde and must be boiled for a long time until the rice grains melt. Therefore, the mouthfeel is thick and smooth, and it can be used as a pot bottom that is different from the Chongqing hot pot and has the effect of nourishing the stomach. We ordered sea bream, river prawn, cattle show and seasoned vegetables, plus lotus root roast meat and Lunjiao cake. The freshness of ingredients is also the key. When the rice porridge starts to roll, the waiter first places the jellyfish, and the stacked white shells fall like beads into the jade plate. The tightly closed shells are eagerly exposed in the heat of life. Full body for the diners to enjoy. The light shellfish is sweet and smooth, and it occupies a small amount of sauce. The salty and fresh will permeate in the mouth. (It takes too long cooking time to cause overflow of rice porridge. The shopkeeper is not very precise about the time, so he stays more than a god.)
If the jellyfish's taste is silent and low-key, then the river shrimp must be vigorous and vigorous, and the fast food on the buckled dish clearly hears the crisp sound of the shrimp constantly hitting the lid, but it is also difficult to escape to the hot boiling water. The fate of the instant red body in the white soup. The flesh of the shrimp is firm, and when the shrimp tail is opened, the shrimp can be removed in one go. Finally, the head of the shrimp is removed and the mouth is opened, as if the mouth is still filled with vitality.
The last yak meat show was still a pleasant surprise. The meat was of moderate hardness. The rules of the grain, without fatty fat, were wrapped in a layer of film in the boiling of the rice soup. The entrance was fresh, the gravy was overflowing, and a large amount of meat was pulled in. Refreshing and satisfying. Cooked seafood and raw meat, rice soup has been fully integrated with fresh meat flavor, and finally into the seasoning vegetables, the soup becomes more viscous, Sheng a bowl of refreshing, fresh, sweet, no sense of greasy stomach thick sense.
The glutinous rice porridge is accompanied by lotus root roast pork and Lunjiao cake (specialty from Shunde. The glutinous rice flour is fermented with yeast to convert the starch into a mixture of starch and dextrin, and then steamed to make it more transparent. Soft Resilience is similar to the use of glutinous rice products, sweet and sweet and fragrant), a salty and sweet, a tough one, to meet the needs of all types of taste.
Address: No. 270, Jinlong Avenue, Daliang, Shunde
Telephone: 0757-2226 6638/2268 0233
Golden List Dairy
After dinner time, we decided to take a walk to the nearby Kimbang dairy. In the autumn of the South, the night is always pleasant, the temperature is moderate, the breeze is cool, the town is less than eight, and the street is no longer embarrassing. Just like this, the shadows of laughter and slapstick are dragged by the streetlights for a long time. The sweet scent is filled in the air. I really want to wrap it up with the double skin milk I am about to eat. . It won't take long to see Hong Kong-style scarlet white signboards. The light in the store is dim, and no one is seated. There is a row of chairs in the doorway. The old lady in front of the reception desk holds a whisper. A new batch of desserts will be available. Let us come again. Helplessly folded back to the parking area, drove back to the river and hurriedly returned, and at eight o'clock the store had re-lit incandescent lamps, and we found a wall-top wooden table to sit on.
The menu was pressed under the glass of the tabletop, but the variety was 8 kinds. Four of them were carefully selected to place a single order. Unexpectedly, the boss swung his hand and said that he had made 3 bowls of double skin milk and a bottle of cow milk from the back of the kitchen. So much, you make up for it. Frankly speaking, we just ate the designated package. What makes Shuangpi Piquant special is that it contains double-layered skin, a layer of sweet scent, and a second layer of scent. It is mainly made from buffalo milk, egg whites and sugar, and is made up of a Q-bottle. After my three mouthfuls of sweet-smelling nature, I also bowed to the wind, as if it were sweet to the end of the universe. I would like to put in a handful of sugar in my mouth (we would like sweets like it). Buffalo milk is different, with a refreshing taste, a rich milky taste, and a clear heat. There is almost no sweetness, which is in stark contrast to the double skin milk.
Address: Jiazi Street Jiazi Road (close to Christ Church)
Tel: 0757-2227 7278
Friends pig congee
Go to Fuhua Road to find out about the street on the day and night - there's an old friend on the food list. He took the number 4 at half past eight and is expected to start at half past nine. It happened that the proprietress was driving Buick ready to set off on fresh ingredients, and it was not too early to guess. Two laps in the street, and two more in the car, the landlord, the time is fast to half past nine. Friends have taken up two compartments. At this time, they are all full of diners, waiting for the boss to bring back the ingredients.
The waitress in the shop began to ask if there was anything other than pork, and the pride and perseverance was between the words and the atmosphere. If the customer ordered a dish that needed to be prepared for a long time, he would immediately tell you that the dish would wait until after half past twelve. Can eat it. No temper was eaten when we were tormented. We ordered the fastest stir-fried greens we could - homemade flavor, but it was also full of fragrant oils. Not many dishes would bottom out. At nearly 10 o’clock, the boss’s wife returned home with a few hemp sacks of pig dust. After unloading the ingredients, he began to cook the white porridge at each table. Experienced diners have surrounded the large iron pots at the entrance of the store, holding small plastic baskets, waiting for the boss to open the bag. One sack after another was torn open, pigs were dumped one by one, and pink instantly captured everyone’s attention. As the diners rushed in, almost madly picking pigs of different parts, we were ignited by this atmosphere. We managed to get all the parts one by one, from the brain to the intestines to the spare ribs. The top few placed orders.
The wife’s wife worked tirelessly on the side of the chopping board. She wore a dimly lit table lamp. She wore a large kitchen knife in her hand. The silver on her hair shone with dazzling light. The sacred and inviolable, we were so quiet and quiet. Waiting for the final treatment quietly. In a short time, the clean and fresh pig quilt was presented in front of us and poured into the tumbling porridge. It was practical to wait for boiling again.
Less than ten minutes, simple and refreshing pig miscellaneous porridge can be practical. The ingredients are still the most important part. The entrance does not have any old smells, liver or pig brains. Even if these two kinds of Sichuan hotpots were originally used in overweight mouths, they will still have tainted smelly ingredients. The simplest bowl of porridge left was only fresh. Light pink pork with a green tablecloth, even took a small fresh feeling. Three or two bowls of porridge are also no burden, I feel that this is the most comfortable meal of the day.
Address: 146 Fuhua Road
Tel: 0757-2889 0001
The size of Pork Po is the largest one of our meals. In the back of the Guizhou Middle School, there are bricks and gray bricks and horses, and there are drums on the left and right sides of the gate. As the steps go up, the tall gatehouse is on. Pick a plaque and write "Pork". Through the transparent chef's room, the dazzling seafood pool on the left, and the colourful à la carte area, the entire wall on the right is full of photographs of famous people patronizing. The momentum is enormous. Wooden tables and chairs are located on the top of the house, and the bridge is connected with the red leaves of the boat. There is a taste of the old house.
Goose, fish, prawn plus wax gourd and salted rice are all recommended dishes. In the two years of the South, they had eaten many times and siu mei. The best geese still feel like they are mourning. Pork goose has a superior roast goose, but it is slightly less brittle and tasteful. Yu Sang is a very popular dish, similar to the sashimi of Japanese cuisine, but it turns seafood into rivers and adds Chinese-style seasoning. Salt, peanuts, and pickles are mixed with freshly sliced fish to taste delicious. But the whole dish of cold dishes, if you do not like cold Chinese style stomach will still feel a little discomfort. Roche shrimp is also an innovative dish. The seasoning is just right. There is a sweet taste of sugar in the mouth of the oyster sauce. The sauce is thick and tasty. Each shrimp is also quite full, and the satisfaction of the entrance is self-evident. The final staple foods are rice seedlings, lard, and salt cooked in a slow-fired casserole. The rice is soft and fresh, with delicate oily notes, making it ideal for eating rice. At the end, it was served with melon squash and the ingredients (sea cucumber, scallops, flowers and gum, etc.) were added to the soup to dig melon flesh. The savory flavour was immersed in melon flesh.
Address: No. 31, Jingye Road, Xiaojiao (Next to Guizhou Middle School)
Tel: 0757-2662 8128
Huang Danji Chen Cun powder
After every visit to Jianshui Township (a very small living village like Hong Kong's departure fishing island), the estimated time is still early, we decided to go back to Guangzhou to Chen Chuan and then eat a famous Huang Danji Chen Cun powder. The journey takes about 30 minutes on the road. The design of the shop is not exquisite, similar to the Western-style fast food restaurant. At the last meal, everyone was no longer able to fight, just ordered a recommended XO sauce fried Chen Cun powder and some snacks.
Huang Danji, who was originally from Chencun in Shunde, Guangdong Province, was founded in 1927. He produced “Chen Village Powder” that is “thin like a wing and pure white snow”. After nearly a hundred years of history and development, it has been developed by three generations of people. Become a household name brand. XO sauce fried Chen Cun powder is dry fried, with shrimp, sprouts and leeks stir-fried, salty and aroma with just right, not too greasy thick but it is taste of Qing Huan, if you have time, It is definitely worth a try. After rushing to eat Chen Cun powder, he embarks on a journey to catch up with the high-speed rail. The two-day-long trip to Shunde will also be completed successfully, but it is also very memorable.
Address: Shop No. 1, 2 Old South Bridge Road, Chen Village
Tel: 0757-2333 0218
The dominance of Shunde cuisine in Guangdong cuisine is indisputable. These chefs have always been tirelessly pursuing the quality of the ingredients and cooking methods. They are willing to hold on to their own one-a-mu three-schedule up to 20 years or even longer. Inheritors, it has continued so long, and they have been chased by today's never-ending diners.