Guangzhou is located in the subtropical zone, with a wide variety of tropical and subtropical fruits, and fresh fruits are on the market all year round, so it has the reputation of "the hometown of fruits". There are more than 500 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple are the most widely distributed, with the largest output and the best quality, and are known as the four famous fruits in Lingnan.
Guangzhou's cuisine has a long history and enjoys a good reputation at home and abroad. Cantonese cuisine, one of the eight major cuisines in China, has become the most popular cuisine at home and abroad because of its unlimited materials, heavy quality and taste, fresh taste and endless changes. It consists of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, with Guangzhou cuisine as the main body, which has the characteristics of rich selection of materials, fine production, light taste, great seasonal changes and emphasis on nutrition science. The scale of catering industry in Guangzhou is second to none in China.
Cantonese dim sum is characterized by wide selection of materials, fine production, various patterns, salty and sweet taste and fresh taste. All kinds of snacks pay attention to harmonious colors and different shapes, which set each other off and make people never tire of eating.
Snacks with local characteristics include: shrimp dumplings, steamed dumplings, vermicelli, Pantang water chestnut cake, honeycomb taro horn, chicken cake, glutinous rice chicken, hometown salt water horn and so on. Famous snacks, famous snacks and famous flavor foods are too numerous to mention. For example, the banquet in Guangzhou Restaurant, the delicious snacks in Beiyuan Restaurant, the dim sum banquet in Panxi Restaurant, the Chaozhou cuisine in Nanguo Restaurant, the braised skirt wings in Dasanyuan Restaurant and the golden suckling pig in Datong Restaurant.
Most restaurants and restaurants in Guangzhou operate "three teas, two meals and a midnight snack", which integrates food and entertainment, has long business hours, and the food market has diverse flavors, which meets the needs of all kinds of tourists in many ways.
Guangdong flavor
Guangdong snacks belongs to Lingnan flavor, mostly from the folk, and most of them have been handed down and become traditional famous foods. At present, guangdong snacks is different from snacks. Snack refers to the small-sized rice flour food operated by street shops, which is relatively simple to make. Dim sum is all kinds of teahouses and morning tea, and there is a beautiful scenery for a week. It is characterized by a variety of colors and exquisite shapes.
Most mature practices in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Pastry products are mainly rice and flour, followed by miscellaneous grains, which can be divided into fermented and non-fermented products when steamed to maturity; Powder food, with rice and flour as raw materials, is mostly cooked. There are many kinds of porridge, the names of which mostly depend on the materials used, and some are also famous for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding cakes and cakes. In addition to eggs and milk, the materials used are mostly roots, stems, stems, flowers, fruits and nuts of plants. Omnivorous food, which does not belong to the above categories, is named after miscellaneous materials and is famous for its low price and diverse tastes.
Crispy lotus seed buns
It is made of semi-fermented flour and pastry, filled with lotus seed paste, wrapped in a circle and steamed. Its skin is white, layered, soft, cool and tough, sweet and delicious. Fenguo is a mixture of shrimp, pork and other fillings wrapped in lake powder and made into angular steaming. The skin is thin and white, soft and bright, and the stuffing in the corner can be seen. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong Newspeak" described the eating custom in Guangzhou: "Soak white rice for half a month and put it into white japonica rice, where it is broken rice, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder horn." In the 1920s-1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and a female pastry chef of Sister E in the teahouse created the most outstanding powder fruit, which was called Sister E powder fruit. In the 1940s, the tea fragrance room closed down, and the descendants of Sister E moved to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After 1950s, it was also used as refreshments in major teahouses and restaurants. Pink fruit has become one of the beautiful spots in Yangcheng.