1. Shrimp dumplings

Shrimp dumplings were founded in a small family-style teahouse in Wufeng Township, Wucun, a suburb of Guangzhou in the early 2th century, with a history of one hundred years. The traditional shrimp dumplings are half-moon-shaped, with a spider's belly and twelve folds. The fillings are shrimp, meat and bamboo shoots. Delicious and smooth, delicious. Second, boiled chicken

Boiled chicken, also known as boiled chicken, is a kind of chicken dish in Cantonese cuisine, which began in private hotels in the Qing Dynasty. It is characterized by simple production, just cooked and not rotten, no ingredients and original flavor. White-cut chicken usually uses Sanhuang chicken, ginger, garlic, onion and other ingredients. After slow cooking and soaking, it is dried and cut into pieces. After cooking, the color is white with oily yellow, the skin is refreshing, the meat is smooth and the bones are fragrant, and it is light and delicious. White-cut chicken skin is smooth, light and delicious, and it is well-known in Guangdong, Hong Kong and Macao. Now it is common in southern cuisines. Third, double skin milk

Double skin milk is a Cantonese dessert. It originated in Shunde, Guangdong Province since the Qing Dynasty, and used water and milk as raw materials. It is said that when a local farmer in Shunde cooked breakfast in the morning, he accidentally turned over a pattern in buffalo milk and inadvertently transferred the folk food "double skin milk", which has been passed down to this day. 4. Roasted Goose

Roasted Goose is a traditional dish in Cantonese cuisine, which is made by removing the wings and roasting the head of the whole goose. The belly of the dish contains marinade and tastes mellow. Chop the roasted goose into small pieces, the skin, meat and bones are not detached, and the entrance is separated, which has the characteristics of crisp skin, tender meat, fragrant bone and fat but not greasy. If it is served with sour plum sauce, it is even more unique. V. rice rolls, Guangdong

There are two main schools of rice rolls in Guangdong: one is Bula rice rolls, and the other is drawer rice rolls. Because of the different production tools used, the tastes are different. Bula rice rolls is especially famous in Xiguan, Guangzhou. It mainly tastes fillings (most of rice rolls pulp is made of sticky rice flour, and then corn starch is added). Drawer rice rolls (rice rolls pulp is made of pure rice pulp) mainly tastes rice rolls's powder and sauce seasoning. Vi. Barbecued pork

Barbecued pork is a traditional dish in Guangdong Province, belonging to Cantonese cuisine. It is a kind of Guangdong roast, mostly red, made of lean pork and slightly sweet. This dish is to hang the salted lean pork on a special fork and put it in the furnace for barbecue. Good barbecued pork should be tender and juicy, bright in color and full of fragrance. Seven, dry fried beef river

Dry fried beef river is a special snack in Guangzhou, which belongs to Cantonese cuisine. This dish is made of sprouts, rice noodles, beef and other materials and was invented in the late Qing Dynasty and early Republic of China. River powder, also known as Shahefen, originated from sha he. Usually the cooking method is to put soup or stir fry. Dry-fried beef river is a great test of Guangdong chefs' skills, and the quality of the craftsmanship will be known after a try. Viii. Boat porridge

Boat porridge is a traditional snack in Guangzhou, belonging to Cantonese cuisine. This dish was created by Miao Min (also known as house boat), a former water nomad in the Pearl River Delta, and then spread in Guangzhou. The ingredients of the boat porridge are sashimi, lean meat, shredded fried dough sticks, peanuts, chopped green onion, shredded egg, floating skin, jellyfish silk, shredded pork, shredded roast duck and squid. When cooking, pour the boiling porridge bottom into the ingredients and blanch it. Boat porridge is famous for its smooth bottom, delicious taste and rich taste.