The most special food in Shunde Lecong

The food culture of Lecong, Shunde, is quite long. I believe many people have heard of this history. It is well-known all over the country. The variety of snack bars is also quite rich, and most of them are light. This way, the original flavor of the dishes can be preserved to a large extent without affecting the original taste, and it will become more refreshing to eat.

Shunde cuisine has a long history. As the saying goes, "Food comes from Guangdong, and chefs come from Fengcheng." Shunde's famous chefs are well-known in China and even the world. Shunde snacks come from the people and are rooted in thousands of households and streets and alleys. They are the crystallization of the wisdom of Shunde people for thousands of years. They are interdependent and developed together with Shunde cuisine. They are a wonder of Shunde's food culture.

Shunde's local snacks are of various kinds. They are simple, pure, original, without any adulteration or tricks. They are made entirely based on the conscience, honesty and virtue of the shop owners, on their ancestral teachings, family skills and solid basic skills. They have always won the hearts of the people with their high quality, good taste and low prices, and have won the reputation of the public and the praise of gourmets. Such as the fragrant and smooth double skin milk, the crispy and delicious bonanza, the sweet and smooth lunjiao cake, the crispy and fragrant fried dough, etc.

"Double skin milk", as the name suggests, is milk containing double skin. The preparation of authentic double skin milk is very particular. Put an appropriate amount of milk into a tableware and bring it to a boil, then pour it into a small bowl. Wait for it to cool and solidify into milk skin, then gently pour out the milk, leaving the milk skin at the bottom of the bowl. Add sugar to fresh milk, mix well and use a sieve to remove impurities. Pour in the fresh milk with adjusted milk protein and cover with a small dish to prevent steam from dripping onto the surface and affecting the quality. Stew in water for 15 minutes. It has two layers of skin, the upper layer is sweet and fragrant, and the lower layer is fragrant and smooth.

The production of Lunjiao cake originated in Lunjiao Town, Shunde District, Guangdong Province. It is a typical Han Chinese pastry delicacy in Lingnan. Due to its special quality and flavor, it is loved by consumers, especially in summer, and its production is now very common. Lunjiao cake is made by fermenting indica rice flour with yeast to convert the starch into a mixture of starch and dextrin, which is then steamed into shape. It has a high degree of transparency. The softness and toughness are similar to those of products made from glutinous rice.

The main raw material, indica rice flour, contains nutrients such as protein, carbohydrates, vitamin B1, iron, phosphorus, potassium, etc. It is easy to digest and absorb, and has the effects of tonifying the middle and replenishing qi, strengthening the spleen and nourishing the stomach.