1. White-cut chicken

White-cut chicken, also known as white-cut chicken, is one of the eight major dishes in China. White-cut chicken originated in private hotels in the Qing Dynasty, and was cooked without seasoning, so it was also called "white-cut chicken".

Because of its materials, Sanhuang Chicken (yellow feet, yellow skin and yellow mouth) produced by Yangshan County, Qingyuan City, Guangdong Province is also called Sanhuang Chicken. Later, all restaurants and delicatessens in Guangdong operated "white chopped chicken", which not only used fine materials, but also served the cooked "shrimp soy sauce" with the chicken.

2. Guangdong morning tea

Guangdong morning tea is a folk food custom in Lingnan. Cantonese people drink morning tea, some as breakfast. Generally, the whole family sits around a table and enjoys family happiness. Some go to work after drinking morning tea, while others relax. Most of the leisure people are retired people in the neighborhood. They usually come the earliest and leave the latest. They can sit in the morning tea house until the morning tea "closes".

this kind of tea drinkers don't go to luxury restaurants, high-end tea houses or hotels, but go to the economical small tea house on the street nearby. If you go to a high-end teahouse, the per capita consumption can be similar to that of a banquet. "Morning tea" is also a common social way for Cantonese people.

3. Clay Pot Rice

Clay Pot Rice, also known as clay pot rice, is a special food from Guangzhou, Guangdong Province and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on.

Claypot rice has a long history. More than 2,111 years ago, it was recorded in the Book of Rites and other books that the first and second treasures of the eight treasures in the Zhou Dynasty were the same as clay pot rice, except that yellow rice was used as the raw material, so it was very valuable at that time.

4. Dry-fried Niuhe

Dry-fried Niuhe is a Cantonese dish made of sprouts, rice noodles, beef and other materials. One of the traditional snacks in Guangdong. Invented in the late Qing Dynasty and early Republic of China.

river rice noodles, also known as shahe rice noodles, originated from sha he. Usually the cooking method is to put soup or stir fry. Stir-frying is divided into wet stir-frying with sauce and dry stir-frying without sauce.

5. Boat porridge

Boat porridge was created by Yi Min (also known as house boat), a former water nomad in the Pearl River Delta, and then developed in Guangzhou. Now it is one of the famous traditional snacks in Guangdong.

The ingredients of boat porridge are sashimi, lean meat, shredded fried dough sticks, peanuts, chopped green onion, shredded egg, floating skin, jellyfish silk, shredded pork, shredded roast duck and squid. Boat porridge is famous for its smooth bottom, delicious taste and rich taste.

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Baidu Encyclopedia-Guangdong Morning Tea

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