Melaleuca Boneless Fish
Melaleuca Boneless Fish is a special dish in Shunde. Strictly selecting the main material of hanging water big head, and cutting the bones, is the essence of this dish , the master is like "Bao Ding Jie Yu" to remove the bones according to the trend of the fish meat, cut the flowers after removing the bones, and cut the horizontal path obliquely. The thickness and slope of each knife must be the same. No rice porridge and water is the secret to making the fish tender, while retaining the original flavor of the fish. Cut the petals open, scald them into the porridge bottom for ten seconds, eat the meat first and then drink the soup, the fish meat is fragrant and smooth, and the soup base is rich and sweet.
Shunde Yusheng
The Chinese have used raw fish as a delicacy for at least 1,500 years. Today, it is more like a historical specimen in Shunde , remove the red meat, leaving only the white part of the back, the knife is precise, the thickness of each slice cannot exceed 0.5 mm, the strength is appropriate, the fine thorns are cut without breaking the texture, the fish slices are as thin as cicada wings, crystal clear. Add lemon leaf ginger and other ingredients to pick it up, it is delicious and refreshing, and the Q bomb is chewy.
Clams
Clams are a special dish loved by Shunde people. Cut it off, so that the clam mouth is kept closed during the stir-frying process, so that the fried clam is fully filled with the clam juice.
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