Baiyun Zhu Shou is one of the famous historical dishes in Guangzhou. Its preparation method is: wash pig's hands (forelegs), chop them up, cook them, rinse them with flowing spring water for one day, take them out, cook them with white vinegar, white sugar and salt, let them cool and soak them for several hours before eating. Because the spring water for soaking pig hands is taken from Baiyun Mountain, it is named Baiyun Pig Hands. Baiyun pig's hand is a kind of sour food, which tastes sweet, fat but not greasy, crisp skin and never tires of eating. The production of Baiyun pig's feet pays attention to color, fragrance, taste and shape, and is decorated with "five willow materials" or shredded red pepper, so the color is harmonious and the taste is better.
Shahefen
Shahefen is a very popular rice product in Guangzhou. Therefore, the powder originated from Shahe, hence the name. Its practice is to take Baiyun Mountain to Kowloon.
Soak rice in spring water, grind it into pulp, steam it, and cut it into strips. Shahefen has a history of 100 years. Its powder is white, thin and tough, and it is dry to eat.
Fried, wet fried, soaked (soup powder) food, cold salad, etc. Shahe Hotel has a banquet specially prepared for Shahe powder, which includes not only salty food and sweets, but also various dishes.
Fruit and vegetable juice is made into colored sand river powder, which is colorful and has different tastes.
Steamed vermicelli roll
A rice product, also called steamed rice rolls with bra. Take rice rolls, the most famous "Yinlu" in Guangzhou as an example: the store is located in Wenchang Road, specializing in.
Rice rolls, the king of lobster sauce beef, is famous for its thinness, toughness, fragrance and smoothness. In the early days of liberation, it was run by Wennei. She studied under a famous teacher and learned to steam and pull.
Rice rolls's specialty, its rice rolls is "white as snow, thin as paper, shiny, smooth and delicious". Rice rolls is also known as Juan Fen and Zhu rice rolls.
(Because it looks like pig intestines), it was created by Pantang Seafood Restaurant in War of Resistance against Japanese Aggression's time, and now there are snack bars, teahouses, restaurants and hotels.
It is to steam rice slurry into thin skin one by one with a special multi-layer steamer or cloth, and add meat, fish fillets, shrimp and so on. On it, respectively, and steam.
Tear it open and roll it into long strips. Cut it and eat it. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. empty
It's called an empty stomach; Rice milk with sugar is called sweet sausage.
Wonton Noodles
Guangzhou traditional daily snacks evolved from northern wonton. Mix noodles with egg white, roll into thin skin, and make wonton skin and noodles; use
Lean pork and 30% fat pork are mixed with fresh shrimp, sliced fish, egg yolk, and sometimes fresh bamboo shoots, as well as seasonings.
Stuffing; The soup is made of pork bones, shrimp and native fish. It is thin and stuffed, and forms a bowl with spaghetti.
Pork biscuit
One of Cantonese cakes, formerly known as Xiaofeng cake, is made of pork, sugar, white sesame seeds, melon seeds, olive seeds and other spices.
Mix sugar and oil evenly and bake. Golden and shiny, crisp and sweet, salty and sweet. Legend has it that Xiaofeng, the maid of Cheng Zhulou, was born more than 0/00 years ago.
Create. In order to eat and wear warm clothes, Xiaofeng put away the dishes left by the banquet, added some flour and plum juice, pressed them into cakes and dried them.
Get ready to starve and give it to poor sisters. One day, a guest came to the host's house. Xiaofeng entertained the guests with this cake, which was appreciated by the host and guests.
The owner of Chengzhulou ordered the master to follow suit and named it "Xiaofeng cake"; Because it is shaped like a chicken, it is also called "chicken"
Cake ".