Cantonese-style moon cakes are characterized by thin skin and soft flesh, shiny luster, golden color, oily and soft waxy, sweet but not greasy, beautiful shape, exquisite patterns, exquisite and clear patterns, drum-shaped cake body, small sand holes at the bottom, not easy to break and convenient to carry. They are not only very popular in the domestic market, but also exported to Hong Kong, Macao and overseas.
Water chestnut, also called horseshoe in Cantonese, hence its name. Its color is brown, translucent, it can be folded without cracking, and it is soft, smooth, refreshing and tough, and it tastes extremely sweet. This product is the most famous in Panxi restaurant in Guangzhou. Because it is located in the mouth of the horseshoe. The produced horseshoe powder has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks.
Sugar is not handsome, also known as ruyiguo, which is the traditional name of Guangdong Han people and belongs to Cantonese dessert. The taste is absolutely crisp, smooth and sweet, cool but not greasy, and the fragrance is overflowing. It is a Xian Yi suitable for all ages. He is the twin brother of Tangyuan, and adding ginger juice is especially good for dispelling cold and healthy qi. The practice of "sugar-free" is very simple. Cook glutinous rice flour directly, rub it into powder pills, put it in an iron pot and cook it with hot syrup, then sprinkle with shredded peanuts or scrambled eggs.
Houjie sausage is a famous dish of Han nationality, which is full of color, flavor and belongs to Cantonese cuisine. It was named after it was produced in houjie town, Dongguan, Guangdong. Originated in Ming and Qing Dynasties, Houjie sausage has a long history. Houjie sausage can be divided into three types: flower sausage, duck liver sausage and pig liver sausage. Houjie sausage is strictly selected and beautifully made, which is characterized by fresh, mellow and crisp.
Guangzhou famous cake chicken cake, formerly known as "Xiaofeng cake", is said to have been created by Xiaofeng, a rich female worker surnamed Wu in Xiguan, Guangzhou, during the Xianfeng period of the Qing Dynasty. However, half a century later, it became a famous cake. Because the Mid-Autumn moon cakes are unsalable, the pastry chef of Zhu Cheng Teahouse in Guangzhou is resourceful. According to the Xiaofeng cake method, the raw materials for making moon cakes are boldly mixed with minced meat moon cakes, pork and cabbage as fillings, and then mixed with south milk and garlic.