Foshan is a famous city of gourmet. There is a saying, “eating in Guangzhou, cooking in Shunde”. Shunde cuisines are well-known home and abroad. Let us have a look at these cuisines in comics!
Home-style stuffed mud carp
In the late Qing Dynasty and early Republic of China, a Shunde girl Cai worked as a servant in Hong Kong. The master gave her a difficult task “eating mud carp without bones”. The smart girl thought of an idea. Cut and smash the flesh of the fish, mix it with 8 materials such as blackfungus, peanuts and cured meat, stuff it back into the fish skin, and fry the mud carp. This is the home-style stuffed mud carp.
Pan-fried fish head
Pan-fried fish head is made of the fish mouth of bighead. After being cured, fry it on the pan until it becomes golden. Add some wine and cover it for a while. This dish is delicious with dense sauce and the aroma of wine.
Jun’an steamed whole pig
Jun’an steamed pig is one of the most famous cuisines in Jun’an town with its smooth skin and tender meat. The cooking process is to get the bones out of a pig, smear the pig with sauce and cook it in a wooden box. The fat of the pig is melted during the steaming process and the wooden box absorbs vapor due to loose texture, so the pork is fat but not greasy.
Crispy roast goose
Covered by glossy oil, crispy roast goose is as red as a red date and has thin skin like smooth silk. The skin is crispy and the meat is tender with a fresh taste and strong fragrance. The crispy roast goose in Huanglian, Leliu is the most famous. Cooks in Huanglian insist on traditional craft and cook with large crocks and “Shibanzhi”charcoal. It sticks to the management principle of “selling the best, never the outdated” that was formed in 1950s until nowadays.
Fengcheng four-cup chicken
Four-cup chicken is one of the famous traditional cuisines in Shunde and it got the name because of four sauces used to cook (a cup of oil or water, a cup of wine, a cup of sugar and a cup of soy sauce).
Shunde steamed fish
In 1950s, Huo Rao of Qiaozhu Restaurant in Daliang, Shunde wanted to express his respect for the “red sun”, so he created steamed “sunfish”. He cut the grass carp from the lower jaw to the abdomen, opened the fish belly, steamed the fish with its back upwards and surrounded the fish with sliced gingers and green onions similar to a shining sun. The fish is fresh and sweet in an elegant shape, which is a pioneering way of Shunde steamed fish.
When talking about sashimi, people will think of Shunde. There is a way to eat sashimi called “Feng Sheng Shui Qi”(风生水起) since the Tang Dynasty, which is to put sashimi and all kinds of ingredients into a big bowl, mix them together and say “Feng Sheng Shui Qi” (it means having good luck and fortune in Chinese).
Stir-fried milk and deep fried pork rolls
Daliang stir-fried milk has a history of more than 80 years. Deep fried pork rolls are to wrap ham sausages with iced meat cured by vintage yellow wine, cut into the shape of chess pieces, fry in oil till it gets golden on both sides and crispy.
Sauteed water snakes slices with greens
Sauteed water snakes slices with greens chooses young water snakes that are as thick as a thumb, separates meat from skin, and fries it to merely cooked with oil. Boil celery and fresh lily bulbs, cook greens and water snake slices with sauces separately and place snake slices on greens. It only takes 5 minutes to cutting to serving. The greens and fresh snake meat are very tempting.
Shunde hand-shredded fish soup
Hand-shredded fish is one of the eight ways for Shunde people to eat fish. This cuisine tastes fresh and sweet with bright colors and attractive fragrance, which is the best fish soup to enjoy in waterside Shunde.