,000 fish eggs were sold every day, which was an amazing sales volume. 2) Port Chai Cake in Tile Pot Originally, it was a local street food in Sze Yap, and was a must-have for paying tribute to the gods and ancestors. Shenglong specially brought the port cake from Taishan to make the cake. The diameter of the dice on the bowl is only two inches, so it is small enough to receive the fire power evenly, unlike the big bowl where the fire power is uneven, resulting in softness in the middle and hardness at the edges. Moreover, the more the port is cooked, the more the flavor is absorbed, and the cake cooked with the old port will be more fragrant. 3) Egg Cake Egg cake was introduced in the 1950s. In those days, hawkers used charcoal stoves with two pieces of heavy iron in their hands to cook the egg custard. In recent years, they have switched to LPG stoves and the iron clamps are lighter. 4) Stinky Tofu Stinky tofu is a traditional snack from Shaoxing, Zhejiang Province, and can be found everywhere in Shanghai. Stinky tofu is made by fermenting thick tofu with "stinky brine" (fermentation liquid) and water in an airtight container. 5) Bowls of shark's fin Bowls of shark's fin are not real shark's fin, but their origin is from shark's fin. In the 1940s and 1950s, in the Yung Shue Tau area of Temple Street, street stalls used what was commonly known as "rancid water", i.e., leftover shark's fins from restaurants, and sold them in soybean flour water, monosodium glutamate (MSG), and soy sauce. Today's bowl of shark's fins has been adjusted by the store's own pot, no shark's fin, but with fans. 7) Sugar onion cake In Hong Kong, China, at least eighty years of history, it is called sugar cake, because the sugar sandwiched in the pancake is like a section of white onion, which was an inexpensive snack for children a few decades ago. 11) Fried Chestnuts Fried chestnuts were originally a street food in Tianjin, but in the 1950s and 1960s, many people from the north came to Hong Kong, China, and fried chestnuts were introduced to Hong Kong, China. Today's fried chestnuts have been slowly replaced by machines. 12) Horse Chestnuts In the 1960s, horse betting in Hong Kong, China, has flourished, horse enthusiasts popularized a "food horse, win horse" slogan, horse chestnuts have become one of the favorite snacks of the general public. In fact, the horse is called "Saqima", originally a Lama snack, which was introduced to China during the Qing Dynasty. At first, it was commonly found in Beijing's dim sum stores, and then gradually spread to Guangzhou and Hong Kong. 13) Maltose Biscuits In the 1950s and 1960s in Hong Kong, the family snack for poor children was to use chopsticks to pick a circle of maltose into a small tile jar as big as the palm of the hand, and then sandwich two cookies to eat. In the last decade or so, no children have been eating this kind of snack. 20) Tofu Flower The 1,000-year-old tofu flower is probably one of the oldest desserts in China. From the old days when it was sold with a quarrel in a bucket, to a bean curd factory that made its own bean curd products, it has evolved to be eaten in herbal tea and sugar water stores. 22) Dragon's Beard Candy, formerly known as Silver Silk Candy, is said to be one of the desserts favored by the emperors of the Song Dynasty. Because the dragon represents the emperor, and the surface of the candy is covered with layers of sugar filaments that look like the sideburns of a dragon's beard, it is also known as Dragon's Beard Candy. 23) White Sugar Cake It is said that during the Ming Dynasty, there was a peddler named Liang in Lunjiao, Shunde, who made a mistake in steaming the muffins, and the powder fell down, making the muffins not fluffy. However, everyone found it refreshing and creamy after eating it, and it was quickly sold out. Leung made up for his mistake by using white sugar to steam the crystal white "White Sugar Lunjiao Cake", which later became known as "White Sugar Lunjiao Cake" (白糖伦教糕). 27) Eggshells The Chinese character for eggshellshells is "肴" (肴), which was used in China a thousand years ago, proving that the history of the dish has been a long time in the making. Traditionally, sweetened eggs are rolled in flour, gluten powder, egg and lard, twisted and deep-fried in a wok, and then dipped in boiled sugar to be eaten. At Man Uk, I found this sweetened egg custard, which looks exactly the same as the traditional one, but the recipe is a bit different. The egg custard is dipped in maltose mixed with honey, which is not too sweet and not too greasy, and the egg custard is fluffy and flavorful, giving it a unique taste. 28) Grilled Egg Cake As the main ingredient of Grilled Egg Cake is egg paste, the stall owner uses Beijing egg with a strong egg flavor to enhance the egg aroma, and the quantity of the egg is also increased, with half of the egg in the bottom of the cake on average. The baking time is also regulated, about 4 minutes will be baked, otherwise it will become hard and taut. Eaten with butter, peanut butter, condensed milk and sugar, it is the traditional way of eating in the 70s. 30) Pan-fried and Stuffed with Three Treasures Pan-fried and Stuffed with Three Treasures usually consists of fish stuffed with eggplant, bell peppers, round peppers or tofu. People usually think that the more fish you have, the better, but in fact, it is all about proportions, with one portion of fish and three portions of vegetables providing the best flavor. Fish meat should be hand-beaten, and the texture is best when it pops in the mouth. 31) Ding Ding Sugar In the old days, Chengdu street vendors selling white sesame sugar had a special line of work - a small hammer, plus a small J-shaped iron plate, which was both a special tool for dividing the sugar and a special prop for soliciting customers. Chengdu people to knock them out of the "ding ding dang" harmonic, the white hemp sugar named "Ding Ding sugar"
Malt sugar folder cake Malt sugar folder cake is Hong Kong, Macao, Taiwan, a kind of street food, in Taiwan, generally known as the malt cake, and the Taiwanese Minnan language, said to malt cake. Called by malt告饼, with two cookies or special pancakes sandwiched around a small wooden (or bamboo) branch of malt sugar becomes malt sugar sandwich cake. It used to be a popular street snack in Hong Kong, Macau and Taiwan, but is no longer common. In Hong Kong and Macau, it is only available at tourist attractions in Hong Kong, China (e.g. Tai O), where nostalgia is a selling point, and in Macau, in front of the Pigeon's Nest Park, and in front of the stores in front of the Erlong Throat Park; it is also uncommon in Taiwan, and is usually only found in folklore stalls, some traditional vegetable markets, and some night-market stalls, although the visibility is slightly better than that of Hong Kong and Macau. Kei Kee Malt Candy Uncle In Macau, walk up Rua de Peleira
to the junction with Avenida Horta e Costa
In front of the bank, there is an uncle selling malt candy sandwiches in a cart (sometimes also found in places like the front of Pigeon's Nest Park). There is a big maltose jar in the cart
, which makes a lot of maltose cookies. There are two prices for the malt loaf. The big ones cost three dollars a piece, while the small ones cost two dollars a piece
Uncle Kee's skillfully uses bamboo chopsticks to add maltose and a piece of wafer to make a flavorful malt candy sandwich. In Macau, Uncle Kee's Malt Candy is almost unknown and has become a local specialty. Licorice Elemi Licorice elemi, also known as airplane elemi, first appeared in Guangzhou, then came to Hong Kong, China, and was made by pickling with salt and licorice and other herbs, with a strong licorice flavor, sweet and sour, and not easy to deteriorate. Between the 1950s and the 1970s, itinerant licorice elemi vendors carried elemon-shaped containers diagonally on their backs and sold them along the streets of residential buildings. Buyers threw money to the street vendors from the balcony, and the vendors threw licorice olives to the buyers in a well-trained manner, just like flying an airplane, hence the nickname "airplane olives". Roasted Immortal Grass Cold noodles are one of the famous snacks in South China, also known as roasted immortal grass. The appearance and flavor of cold noodles are similar to another snack popular in Guangdong, Hong Kong and Macao, tortoise jelly, but the practice and ingredients are different. Cold noodles are frozen after the cooling of the immortal grass juice, the volume of about 20 cubic centimeters in a cube-shaped iron bucket containing a black soft frozen solid. Putting it in the refrigerator speeds up the freezing process. Taiwan's Hsinchu County Guanshi Township is rich in fairy grass plants, processed into Guanshi fairy grass jelly, distributed to vegetable markets and ice stores. Dragon Beard Candy Dragon Beard Candy, formerly known as Silver Silk Candy, is filled with sugar gum, peanuts, sesame seeds and coconut, and was originally a traditional Chinese snack. The threads of sugar in the Dragon Beard Candy are pulled out from the sugar gelatin like noodles. The filling is not added until the sugar strands turn white. Legend has it that in the Song Dynasty, an emperor ate the silver silk candy and found it so delicious that it became one of the favorite desserts. Later, the people knew that the emperor also ate the silver silk candy, so it was renamed as Dragon's Beard Candy. Because the dragon represents the emperor and the whiskers are the threads that are pulled out, the name has been used to this day. Sugar and Onion Cake Sugar and onion cake is one of the traditional Chinese snacks, which appeared in the Qing Dynasty at the latest. Sugar and onion cake is made from melted cane sugar or maltose, which is then beaten into white hollow strips resembling green onions, hence the name "sugar and onion", with no green onion content. The sugar onions are then cut with a hot knife, and each of the elaborate sugar onions has 272 holes. Sugar scallion cakes are popular in Fujian and the Chaoshan region of Guangdong, and have since spread to Hong Kong, China and Taiwan. Using a white pastry similar to spring rolls, they are rolled with sugar shallots and a number of fillings, including shredded coconut, sesame and maltose for the sweet ones, and preserved vegetables, coriander, spring onion and garlic for the savory ones. Salt-baked Quail Eggs Salt-baked quail eggs are a street snack in Hong Kong, China, and some are even sold with fried chestnuts. The quail eggs are baked with fried coarse salt for about half an hour, and the quail eggs are soft and smooth with an egg aroma. Sugar Cake Sugar cake, also known as Lunjiao cake, is a traditional snack made of white rice and sugar in the Pearl River Delta region of Guangdong and Hong Kong, China. Dai Cai Gao Dai Cai Gao, also known as Cai Yan or Yang Cai Jelly in Taiwan, is a dessert that is simple to make. It is cold and smooth in the mouth, and is one of the summer snacks. In addition to the original flavor, many different flavors have evolved in recent years, such as pineapple, egg flower, tri-color (Indonesian coconut flavor), chocolate, green tea, and so on. Saqima Saqima is a pastry originated from Manchuria, one of the offerings for the three tombs in Guanwai during the Qing Dynasty, and was introduced to Beijing by the Manchus and became popular throughout China. "Saqima" is the Chinese translation of Manchu. Barbecued Pork Cake Barbecued pork cake is one of the representative dim sum and snacks in Chinese folk tradition. Because it is baked, it is drier than other snacks. When cut, it reveals the barbecued pork filling and oozes with barbecued pork flavor. Barbecued pork crisp temperature is the key to the merits, frozen ice barbecued pork crisp, eat only greasy feeling, so barbecued pork crisp can only be eaten hot. Crisis snacks FEHD previously tested the market seventy-five kinds of common Chinese snacks, such as barbecue pork pastry, mangosteen beef, etc., and found that many snacks of the total amount of fat, saturated fat and sodium content on the high side
Increase the risk of chronic diseases, such as cardiovascular disease, blood pressure rise, etc.. The desserts with the highest levels of saturated fat were all desserts, with the coconut milk matzo cake in the top spot, followed by barbecued pork crisps. Ox tongue pastry Ox tongue pastry is a type of sweet Cantonese oil ware, named after the shape of a cow's tongue (called "脷" in Cantonese), made by mixing flour and sugar and deep-frying. It is made by mixing flour and sugar and then deep-frying. Ap Lei Puffs are commonly found in congee stores in Hong Kong, China, as many people eat them with congee. Light Crisp Cake Light Crisp Cake is a local snack in Hong Kong, China, and is a variation of the Guangdong Xiqiao Crisp Cake. It has a fluffy texture and is relatively dry. The main ingredients include flour, sugar, baking powder, chestnut flour, egg, water and odor powder. Sweet Potato Dumplings Sweet Potato Dumplings are a new creative ingredient for soup dumplings. The original flour dumplings are added with groundnut pulp and cooked to create a sweet soup; because of the addition of groundnut pulp and tapioca, the sweet potato dumplings have a translucent crystal clear luster and extra chewy texture, and have almost replaced the small soup dumplings in Taiwan, which are made in the same way as taro dumplings, and can be boiled together with taro dumplings as well. Appearance and Serving Methods Add dried longan (cinnamon), lotus seeds and cook together, then frozen, to become a sweet soup to cool down the summer. Or add peanut kernels to make peanut and sweet potato dumplings. In winter, add ginger juice and eat it while it is still hot to keep warm and nutritious. Usually, it is the last dish of Taiwanese banquet sweet soup to remove oil and grease.
Reference: --
Licorice olive is also known as airplane olive
First appeared in Guangzhou
and then came to Hong Kong, China
It is made by pickling salt and licorice and other herbs
Licorice has a strong flavor
Sour with sweetness
It is not perishable
In the 1950s-1970s.
Licorice vendors slung their backs ... When Nurhachi tasted it, he praised it
and named it "sakima". Sachima originated from ***. Street food such as fish ball, port cake
egg custard or pancake. The "traditional" ding dongs
are made in a steel box as big as a desk. Tinkerbells have been around for at least a hundred years. They were imported from Guangdong Province and were only popularized in the 1960s. The "traditional" jingling candies are made in an iron box as big as a desk, and placed in a box that looks like a *** slab of candy. The "traditional" jingling candies are made in an iron box as big as a desk, where each jingling candy is shaped like a *** slab of candy, which is crushed with a hammer-like tool and turned into different shapes of candies. The traditional flavor is ginger, while the new jingling candies, those chocolate flavor, mango flavor, etc., not only taste different, even the texture is different. Maybe it's the difference in the material used to make them!
^^= =)People(=-=-3- 2010-02-27 15:05:19 Add: ==Fast D OK? O5OK