Shahefen

is short for River Fen or River. The origin of authentic landscape Shahefen is in sha he, hence the name. It is a common snack ingredient in China, Guangdong

, Guangxi, Hainan, Hong Kong, Macao and Southeast Asia. The common cooking method is frying or boiling

followed by soup, for example, frying beef river and serving soup with rice noodles.

the raw material of shahe powder is rice, which is made by washing rice, grinding it into powder and adding water to make rice slurry, steaming it into a thin sheet, and then cutting it into strips. Because it is made of water soaked in Jiulong Spring on Baiyun Mountain, the powder produced is thin, white and transparent, with both softness and toughness < P >, and it is suitable for frying, soaking and mixing.

The handmade Shahe is pink and white. Recently, some shopkeepers have added various vegetable juices or fruit juices to it to make

colorful Shahe powder. Shahe powder has been mechanically produced, and a large number of self-produced rice noodles < P > have appeared in Guangzhou. Some manufacturers even add borax to the aged rice, which affects the food safety.

in p>2114, Guangzhou municipal government considered declaring Shahefen as "Guangzhou Shahefen" as a "local product" for protection, thus strengthening the management of Shahefen manufacturing industry.

wonton noodles

or Wonton Noodles is a very common food in China. Cook wonton and egg noodles, and add hot soup

to serve.

According to exquisite research, wonton noodles first appeared in Xiguan area of Guangzhou in the late Qing Dynasty and the early Republic of China, and it is said that it was introduced from Hunan during the Tongzhi period. In the early days, most of them were sold by vendors on their shoulders. Because hawkers usually sell in residential areas at night,

in order to avoid disturbing the public, they only beat bamboo boards with small wooden sticks and make the sound of "supervisor", so they are also called "supervisor". Later, some successful vendors changed to operate in shops, and after decades, they became today's

old wonton noodle shops.

wonton noodles are called "Rong" or "Yong" in the industry (at this time, both Cantonese sounds are jung2 "Yong"). According to

, the former is the abbreviation of "hibiscus noodles", while the latter is said to be that the early wonton noodles were relatively small. In winter, the lower classes held the small bowl in their arms (that is, "hugs") to keep warm while they were full, so it was also called "hugs" ("thin" means

small).

Sister E's powder cake

was originally a home-cooked snack in Fengcheng, Shunde, but later she went to Guangzhou Teahouse to work as a

maid. During the working period, because of its beautiful appearance, it won the favor of "Huang Shaoshao" in Xiguan. Later, Huang opened a "tea

fragrance room", with Sister E's powder cake as the signature product. Because of its thin skin and beautiful stuffing, the powder cake soon became famous all over Guangzhou. Later, it also spread to Hong Kong.

The fillings of the rice cake include preserved vegetables, dried shrimps, peanuts, coriander, lean meat and so on. The color of the steamed pink fruit is translucent < P >, and the skin is thin and slightly tough, which is different from shrimp dumplings.

Cantonese-style moon cakes

Cantonese-style moon cakes are world-famous, and the most basic thing is that they are extremely exquisite in material selection and production techniques. They are characterized by

thin and soft skin, shiny oil, golden color, beautiful shape, exquisite patterns, clear patterns, unbreakable,

exquisite packaging and convenient carrying. Cantonese moon cakes are divided into two categories: salty and sweet. The filling materials for moon cakes are very extensive.

In addition to taro, lotus seeds, almonds, plums, peach kernels and sesame seeds, there are as many as twenty or thirty kinds of raw materials such as salted egg yolk, barbecued pork, roasted goose, mushrooms, frozen meat, candied wax gourd, dried shrimps, barrel cakes, dried tangerine peel and lemon leaves.

In recent years, it has been developed to use pineapple, dried tangerine peel and lemon leaves.

"Cantonese-style moon cake" originated in 1889, when there was a cake and pastry shop in the west of the city, and lotus seeds were boiled into lotus paste as the stuffing of pastry.

It was fragrant and delicious, and was very popular with customers. During Guangxu period, this pastry shop was renamed "Lianxianglou", and the pastry with

lotus paste stuffing has been shaped into the current moon cakes.

In the second year of Xuantong, Chen Taiji, a bachelor of Hanlin, praised the mooncakes of this store after tasting them, but found the word "Lianxiang" indecent.

He suggested changing it to "Lianxiang" and wrote the signboard of "Lianxianglou" in calligraphy, which has been used ever since. Since "Lianxianglou"

in Guangzhou, restaurants and bakers have followed suit to produce moon cakes, and they have formed famous brands such as "Taotaoju", "Guangzhou Restaurant", "Fun

Xiang" and "Dasanyuan", and "Cantonese-style moon cakes" have gradually become famous at home and abroad.

the main varieties are: white lotus seed, barbecued sausage, pure lotus seed, single yellow white lotus seed, single yellow lotus seed

, white bean paste with egg yolk, white lotus seed with egg yolk, bean paste with egg yolk, pineapple with egg yolk, yellow lotus seed with egg

, fresh winter lotus seed with egg yolk and fresh coconut milk moon cake king. Healthy month,

66, lotus seed month, rose bean paste month, seven-star companion month, creamy coconut silk month, gift month, mini month, Li Rong month,

double yellow and white lotus seed month, double yellow and white lotus seed month, double yellow lotus seed month, double yellow lotus seed month, roasted chicken month, fruit month

, eerwe and triple protein lotus seed month.

Sausage

Sausage is a common food in China, Guangdong, Hongkong and Macau. Pork is put into casing made of pig's large intestine, and

it is made by compression, dehydration and sun drying.

In the 21th year of Guangxu in the Qing Dynasty (1894), a porridge vendor named Wang Hong in Huangpu Town, Xiangshan County, Guangdong Province (now Zhongshan City) suddenly thought of curing the leftover pork and pig liver with salt, sugar, soy sauce, etc., and brewing them into casings.

After air-drying for several days, others found that they had a special flavor, so sausages were invented.

Cantonese bacon tastes sweet, and its main ingredients include oil, salt, soy sauce and sugar. Sausages are common among them, and the method of making

is to cut pork into pieces and marinate it, then put it into casing (usually made of small intestines of pigs, sheep and other livestock) and air dry

. The length is long and short, and the color is bright.

In addition to sausages, Cantonese-style sausages include preserved meat, preserved duck, preserved internal organs (such as preserved duck gizzards and preserved duck sausages), and even

preserved fish, preserved voles and other kinds. In addition, there are compound preserved meats made of various raw materials (such as "Jinyinrun" made by adding fat pork into duck liver < P > and waxing).

The well-known brands of preserved meat in Guangzhou include Emperor Shang Huang, Eight Hundred Years, Cangzhou Preserved Meat, Golden Kirin and so on. These four

people are called the "four kings" of Cantonese-style preserved meat.

Barbecued pork bun

One of the representative snacks in Guangdong. It is made of barbecued pork cut into small pieces, seasoned with oyster sauce, wrapped in flour and steamed in a steamer. Barbecued pork buns are generally about five centimeters in diameter, and one cage is usually three or four. A good barbecued pork bun is filled with moderately thin barbecued pork. After steaming, the foreskin is just soft and smooth, slightly < P > split to reveal the barbecued pork stuffing and exude the fragrance of barbecued pork. Another said that the standard requirement of the traditional barbecued pork bun < P > is "high bird cage type, with a big belly and a big mouth, and only slightly exposed stuffing".

Barbecued pork bun is a necessary snack when drinking tea. Barbecued pork buns are also frozen and sold in supermarkets. However, its flavor is far from the fresh supply in the tea

building.

Barbecued pork bun, as one of the most common and popular tea snacks, is very popular with children, and it has also become the protagonist of many legends. Some legends circulating in Hong Kong are: the stuffing used in barbecued pork buns is of unknown origin. In addition to

leftover barbecued pork, other unknown materials may be added. The most popular story is that the stuffing

in the barbecued pork bun is changed into human meat. This legend was later made into a movie: the pork barbecued pork bun in Baxian Hotel.

sprinkle water when steaming barbecued pork buns to make the dough smooth. In the past, restaurants didn't have water-spraying kettles, so dim sum workers would swallow

water into their mouths and spray it on their bags. Therefore, when eating barbecued pork buns, you should peel off the top layer of skin.

Shrimp dumplings

Shrimp dumplings are representative snacks in Guangdong, with one or two shrimps wrapped in a layer of orange dough as the main stuffing, and the serving size is mostly

limited to one bite. Traditional shrimp dumplings [1] are half-moon-shaped, with a spider's belly * * * with twelve folds. The fillings are shrimp, meat < P > and bamboo shoots. Now, shrimp dumplings with single shrimp are popular. High-quality and delicious shrimp dumplings must be thin and soft, and it is better if the dumpling skin is

translucent; Shrimp should be refreshing and elastic, and there is a small amount of juice in the dumplings. It is best to make the whole dumplings hot enough.

It is pointed out that the origin of shrimp dumplings is Yizhen Tea House in Wufeng Township near Shuzhugang, Guangzhou. The earliest shrimp dumplings were called

"Wufeng Fresh Shrimp Dumplings" and were born between 1921 and 1931. Shrimp dumplings can be found in Guangdong and Hong Kong, as well as overseas

Chinatowns, tea houses and restaurants with Cantonese tea. Frozen shrimp dumplings can also be found in supermarkets, which can be eaten only by

heating in the microwave oven.

Guangdong Shaomai

Guangdong drinks tea and eats it, including Shaomai. Cantonese-style Shao Shao is generally small, with a length of only two centimeters, and three to four pieces can be put in a small cage. There are various styles of Guangdong Shaoshao, including:

dry steamed Shaoshao: there is also shrimp Shaoshao, which is made of chopped pork and fresh shrimp as the main fillings, wrapped in a bright yellow thin bag

, and then decorated with crab roe, and steamed. However, due to the cost problem, crab roe is often used instead of

crab roe, and even the carrot paste with lower cost is used.

Roast beef: Chopped beef is wrapped in a thin white bag and steamed with a green bean on it.

Samsung Shaomai: It is a disguised form of dry steaming Shaomai, in which mushrooms, pork bellies and shrimps are put in the pork stuffing. Each

cage has only three Samsung Shaomai, that is, one of these three different Shaomai is put in it.

fish shaomai: the volume is smaller than that of ordinary shaomai, and the main filling is shredded fish, which is wrapped in a bright yellow thin bag and steamed.

it is usually used as a street snack.

Huangsha pork run roast: it is also a disguised form of dry steaming roast, which is made by adding pork run to pork stuffing. It's a

nostalgic snack, which is rarely served in tea houses at present, but only in some old tea houses such as Lianxianglou.

roasted quail eggs: the fillings are minced pork, shrimp and quail eggs.

boat porridge

a cantonese porridge. Originally from the Xiguan area of Liwan, Guangzhou, some house boat boats (commonly known as "boats" in Cantonese

) were sold on the river surface of Lizhiwan, hence the name "Liwan Boat Porridge", which is said to have been exhibited by fish. The main ingredients of the boat porridge are fish, lean meat, fried dough sticks, peanuts and chopped green onion, but also floating skin, < P > jellyfish, beef and squid. Boat porridge is famous for its smooth, soft and fragrant flavor. Now, in Guangdong porridge shops in Guangzhou, Hong Kong,

Macau and even overseas, boat porridge is a must-have food. The jargon of boat porridge is

"one bend".

Traditional Guangzhou people think that boat porridge should be eaten on the boat, and the porridge water cooked with river water has flavor. Now, the tap water used by

is not as good as before. At present, the traditional boat porridge has been rarely bought, and there is still an old man in Huangpu District of Guangzhou who sells porridge in the traditional way on his fishing boat. Limited by the environment, the last boat porridge in Guangzhou has almost disappeared < P >. In the 1971 s, in Guangzhou, people's south and south buildings were opposite the Pearl River, and there was still boat porridge to eat.

and the first porridge

, also known as the No.1 scholar and the first porridge, refer to a Cantonese-style porridge, which pays attention to the smoothness of the bottom of the porridge, and the white rice porridge is boiled until the rice grains are complete. When the guest

orders, scoop it into a small pot and bring it to a boil. Add pork heart, pork liver and pork vermicelli. After it is cooked, put it in a bowl, sprinkle peanuts, chop up

strips of oil, and serve with small dishes of eggs. Pig viscera, also known as "miscellaneous bottom", is beautified as "harmony" and has become a selling point. It's

one of the famous porridge in Xiguan, Guangzhou, and it's very delicious.

origin: there are many versions of the origin of the name of the first porridge. One said that "Ji" was related to Lun Wenxu, a talented person in Guangdong in the Ming Dynasty. According to legend, Lun's family was very poor when he was young, and he made a living by selling vegetables. The porridge vendor next door pities his youth and cherishes his talents. Every noon

, in the name of buying vegetables, he sends a load of vegetables to the porridge vendor's house. After the food is delivered, the porridge vendor treats him with rice congee with pork balls, pork intestines and pork liver, which is entitled as lunch. Later, in Lun's high school, thinking of the porridge vendor's kindness, he returned to his hometown and ate a bowl of porridge cooked by his boss in those days. Because this porridge is nameless, Lun named it "Ji" < P > and wrote a plaque. The name "and the first porridge" was spread all over Guangzhou.

The second argument is related to a butcher in the late Qing Dynasty. According to legend, this butcher is illiterate, so he learned the words "pork", "pork liver" and "pork vermicelli sausage" from a teacher who is close to his home for the convenience of keeping accounts. Later, when the course was opened, some people encouraged the butcher to take the exam at

, saying that fame and fortune depended entirely on his ancestors' accumulated virtues. The butcher believed it, ran to take the exam, wrote the words "pork"

"pork liver" and "pork sausage" on the examination paper and handed it in. It happens that the examiner this year is the

teacher who taught him these words that year. The teacher was amused, and thought it would be better to make him happy, so he handed in another article for the butcher. After the butcher's high school, the teacher began to regret it, fearing that the butcher would come back to be a jerk, so he ordered the examiner of the next subject to invalidate the examination paper if

someone only wrote the words "pork", "pork liver" and "pork vermicelli sausage" on it. Unexpectedly,

after reading the examination paper, the examiner remembered the instructions of his former colleagues, thinking that there was some mystery in this, and he was happy to sell his personal feelings, so he wrote another article to let the butcher win again. Later, the butcher went to Beijing to take the examination of Jinshi

, and he was greedy for the scenery along the way, but he was unexpectedly turned away late. Stunned, a prince passed by and left a

lantern. The butcher picked up the lantern and strolled to the entrance of the testing ground. When the guard saw that it was the lantern of Wang Ye's house, he thought that this < P > person was serious and hurried to welcome him. The butcher put lanterns on the table, and so on and so forth, wrote seven big characters < P > on the examination paper and handed it in. The examiner who saw the lantern in Wangfu was busy writing an article on behalf of him, and the butcher was in high school.

Later, someone asked the butcher what high school he went to. The butcher replied, "Pork, pork liver and pork sausage." Therefore, later generations

called the porridge cooked with these three materials "and the first porridge".

The third way of saying it is that in the Qing Dynasty, Lin Zhaotang, the champion of Guangdong Province, went back to his hometown to worship his ancestors. He liked to cook porridge with pig liver, pig waist and pig belly every day. One day, an imperial adviser who retired to Guangzhou came to visit Lin Zhaotang. It happened that Lin Zhuangyuan < P > was eating porridge and asked him what porridge he was eating. Lin Zhuangyuan knew that Old Yushi wanted his son to attend high school, so

pointed to the porridge and respectfully replied: And the first porridge. After Yu Shi ate the first porridge, he returned home and ordered the chef to cook < P > according to law, and cooked it carefully and gave it to his son. His son really won the top prize in high school. The old suggestion was overjoyed, so he talked about the benefits of the first porridge with everyone. Therefore, and the first porridge is widely spread.

the fourth statement is closer to the reality of life. In the pork industry and catering industry, Guangdong people call the pig's intestines

as "entering the water", but it is not appropriate to write this nickname directly in the menu. In order to improve the status of "going into the water", the gourmet < P > gave it an nickname called "Ji". Later, the porridge shop also renamed the porridge cooked from pig offal as "and the first porridge", also known as "Sanyuan and the first porridge".

Chicken Pie

Guangzhou specialty, which originated from "Xiaofeng Pie" produced in Chengzhulou, Henan (Haizhu District), Guangzhou, has a long history and is far

near famous. It was named because it was created by Xiaofeng, the handmaid of Wu Ziyuan, the original owner of Chengzhu Building. Due to people