Make an appointment with a private dish in advance, pig pork, completely transformed from a private house, the gatehouse is a blue brick horse-head wall, the courtyard is stacked on top of the courtyard, pavilions, pavilions, small bridges and flowing water, it is completely a courtyard only for the wealthy people in Lingnan Water Town.

There is a huge billboard on the side of the house, which is said to be the best feng shui level. Walking by head-on, half of the sky was blocked, and the guests and businesses were all surrounded by the Lingnan mansion with a gold plaque of domineering pork po.

As soon as you enter the door, you can't think of a better adjective for the whole atmosphere than the buzz of people. In the huge hall, the town store roast goose, sister-in-law's soup, aquatic stalls, and fresh vegetables are lined up.

There is no menu for private dishes, so if you want to eat, you can go directly to the corresponding stall to place an order. Walking around the hall, the dishes are basically ordered.

Then tease the koi fish in the small bridge and flowing water, and go back to sit and wait for the meal.

To taste the legendary bamboo sausage that is full of praise from gourmets, first of all, it is particularly particular about the materials. Bamboo sausage, especially refers to the part of the first foot long of the intestinal head of the pig's small intestine, because only the taste of this section has the characteristics of crispness and elasticity, and it cannot be used beyond this part.

The intestines are thick and elastic, making them a rare ingredient. Pan-fried is a cooking method used by Shunde chefs, and it is perfect for cooking bamboo sausages. First of all, fry to give the ingredients a set shape and a crispy texture. Then it should be baked to let the ingredients absorb the flavor.

There is no shine on the surface, and the color is golden and attractive. As soon as you bite into it, you can feel the juice splashing while it is crisp and springy, and the salty aroma of the bamboo sausage, mixed with the sweetness and spicy of the pickled pepper, is running around in the whole mouth.

Shunde people steamed fish is a good hand, osmanthus sea bass taste is tender, the meat is delicate, the heat is just right, and the freshness and tenderness of the fish are retained to the greatest extent with steaming. The fresh pepper removes the fishy flavor and adds the finishing touch with a little spicy taste, and the fish lining is more sweet and smooth.

Yuzu peel is a specialty of the pork family, the grapefruit peel is washed and cut into large pieces, poured with sauce, and cooked in a clay pot. Simmering slowly, the thick yuzu peel is soft and thick, with a little graininess.

The first bite was really surprising, it was actually salty and soaked in meat. After the saltiness has passed, it retains the freshness unique to yuzu, but it is still slightly bitter.

With elephant balao rice, the soup base is still milky white seafood soup, with sweet diced loofah, and the interesting thing is not simple white rice, but fried rice.

After the rice grains are fried, the color will become a little burnt yellow, and the taste will start to feel a bit like puffed food. Then soak it in the soup, which is crunchy at first, but slowly the rice grains absorb the soup and become soft again.

After eating desserts, I found that authentic double-skin milk is made of buffalo milk, which has higher protein and fat content than ordinary milk, so it is easier to produce thick milk skin and a more mellow taste. The so-called double-skin milk means that the milk is first boiled hot, steamed in a pot, and then a layer of milk skin will form on the surface.

Poke the milk out, add the egg whites and sugar, strain and pour back into the bowl, at which point the milk skin will slowly float. It looks simple, but in fact, it is a special test of kung fu, and you must not be impatient, otherwise a little water dripping down may make the double skin milk unable to bear the milk skin, and the failure rate is unexpectedly high.

It is said that the traditional double skin milk is really super sweet, so a bowl of double skin milk is accompanied by several large glasses of water. Legend has it that the bets used to be made were that those who lost were not allowed to drink water even after eating ten bowls of double-skin milk, which seemed to be a sweeter punishment than drinking syrup directly.

But now the taste is a lot healthier, not so sweet that you have to drink water every bite, but it's also very sweet, about a little bit of seven points sweet.

The kind of double-skin milk that I usually eat with a lot of gelatin powder and gelatin powder, the authentic double-skin milk should be like paste, white in color, and very delicate and tender in taste, such as silk and silk, which melts in the mouth. The taste is mellow but not sweet, and it is completely different from those double-skin milk that tastes like pudding.

When you bite into the glutinous rice dumplings, your teeth will feel strong resistance, and then the crispy sound of your teeth brushing the puff pastry will spread down your mandibles to your eardrums, and then the whole head will be filled with the sound of "rattle, salad, salad".

Crispy with a soft heart, the ratio of glutinous rice flour and water is very suitable, very soft, slightly chewier than Daifuku and mochi, and it won't stick to your teeth at all. The sweetness of the rice itself and the salty aroma of the pickles wrapped in it are unexpectedly a good match.

The hall is the size of a football field, and the tables are so dense that it is difficult to walk through it. Each table is piled up with high cage drawers, all kinds of snacks are full of pawnshop tables, and the family sits around and drinks morning tea lively, which is really warm and noisy.

In Johnson's opinion, generally speaking, Chen Cun noodles are steamed with pork ribs, so that the noodles will taste better with a little oil and meat. And the steamed olive vegetables and minced meat are the first time I have seen them, and they are eye-catching.

The powder is still the same powder, but because the ingredients have changed, the taste and even the texture are completely different. The salty flavor of this steamed Chencun noodles with olive vegetables and minced meat completely penetrates into the powder, so the taste is very uniform in every bite.

The steamed pork ribs are generally seasoned with soy sauce, so if they are not mixed well, the taste will be salty and light, plus the minced meat is evenly distributed in the powder, and it is also the kind of minced meat that is fat and thin, so the fat is also very evenly seeped, and each piece of Chencun powder is transparent.

A chopstick goes down, full of meaty aroma.

The texture of the Lunjiao cake, which is rare now, is very unique, soft and smooth, but extremely tough, and even folded in half. The taste is sweet and refreshing, and the lips and teeth are fragrant. This Lunjiao cake is cut into triangles and fried on both sides, so it adds a layer of crispy flavor.

The high-quality rice is selected, ground into rice milk, then made into sugar water, and then boiled, filtered, rinsed, fermented and other processes are repeated before it can be steamed in the steamer and served on the table, each process is very particular.

Compared with the restaurant, the ingredients here are more simple and homely, ordinary livestock and poultry, fresh fish and vegetables, presented on the table with a kind of farmhouse cuisine heroic and down-to-earth, you can enjoy the gift of land and water.

Traditional kitchenware, pots and pans seem to have an eternal and gentle waiting style, like a purple clay pot that has been soaked in tea leaves hundreds of times, it is also contaminated with the faint fragrance of tea, and the crockpot for cooking soup must also be run in with a gentle temperament.

When I was a child, I always envied the ability to live along the water or near the sea, with abundant aquatic products, and I could eat fresh fish every day, which felt like a festival. Probably all people living in the interior have a variety of meat and vegetables on their tables, but they have an instinctive expectation and greed for aquatic products.

Even today, when food transportation and storage are developed, families still retain the tradition of meeting for reunions or happy events to celebrate, and buying a bag of seafood with great interest.