《中國下飯地圖｜煙火百味》第1集：佛山——順德燒臘、白切雞與醞扎豬蹄

佛山順德人把「食不厭精」寫進日常。這一集走進燒臘鋪、白切雞小店、百年老字號與私房餐館，從烤乳豬、燒鵝到醞扎豬蹄與順德功夫菜，看粵菜如何以選料、火候與細工守住最講究的人間滋味。

🔥 順德燒臘
烤乳豬皮脆肉嫩，燒鵝油香飽滿。爐火、醃料與時間缺一不可，每一刀切下都是燒臘師傅對火候的判斷。

🐔 蘇姐白切雞
雞皮爽滑、肉質鮮嫩，配上薑蔥蘸料，看似簡單，實則最考驗食材與浸煮分寸。

🐖 得心齋・醞扎豬蹄
百年老字號把豬蹄拆骨、填餡、紮製，再慢慢煮出緊實層次。繁複工序凝成一片薄切，是順德老手藝的耐心。

🥢 龍橋私廚・順德功夫菜
一席功夫菜講究刀工、火候與食材本味。店不求大，菜卻處處見功夫，留下順德人對吃最認真的態度。

順德燒臘、白切雞、醞扎豬蹄和功夫菜，你最想先試哪一樣？歡迎在留言區告訴我們。

訂閱「人間有味 Taste Of Life」，跟著《中國下飯地圖》走進更多街巷小店，尋找食物背後的手藝與人生。

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China’s Comfort Food Map: Flavors of Everyday Life — Episode 1
Foshan: Shunde Roast Meats, White-Cut Chicken & Stuffed Pig Trotter

Shunde cuisine is famous for precision, respect for ingredients and patient craft. This episode visits a Cantonese roast-meat shop, a white-cut chicken specialist, a century-old restaurant making stuffed and tied pig trotter, and a private kitchen devoted to refined Shunde dishes.

From crisp roast suckling pig and juicy roast goose to delicate poached chicken and labor-intensive heritage cooking, these small restaurants reveal why Foshan remains one of China’s great food cities.

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