Among them, Ronghua Building, Lianxianglou (Yixing Store), Datong Restaurant, Taotaoju (No.1 Branch), Panxi Restaurant, Nanyuan Restaurant, Beiyuan Restaurant and Guangzhou Restaurant (Wenchang Store), which are famous time-honored brands for drinking tea, are all places frequented by Cantonese people.

Barbecued pork bun is made by cutting into small pieces of barbecued pork, seasoning with oyster sauce, wrapping with flour, and steaming in a steamer. Barbecued pork buns are generally about five centimeters in diameter, and a cage is usually three or four. A good barbecued pork bun is filled with moderately fat barbecued pork. After steaming, the foreskin is soft and smooth, slightly cracked to reveal the barbecued pork stuffing, and exudes the fragrance of barbecued pork.

rice rolls, also known as Bra Steamed rice rolls, is a kind of rice product, also known as pulled powder, rolled powder and pig rice rolls (because it looks like pig intestines). Because of the large sales in the morning market, most stores are in short supply, and people often wait in line for food, so it is nicknamed? Grab powder? . When produced? White as snow, thin as paper, shiny, smooth and delicious? Famous.

Shahefen is made by steaming rice pulp into thin sheet and cutting it into strips. Popular in Guangdong, Guangxi and Hainan, the authentic landscape Shahefen originated in sha he, hence its name. Because it is made of water soaked in Jiulong Spring on Baiyun Mountain, the powder produced is thin, white and transparent, soft and tough, and it is suitable for frying, soaking and mixing.

Wonton Noodles originated in Guangzhou, and flourished in Hongkong in 195s, and Wonton Noodles is still very popular today. Guangzhou people love to eat Wonton Noodles, a bowl of excellent Wonton Noodles, what do you want? Three stresses? : when talking about noodles, it must be silver noodles made by bamboo; Second, wonton, to open fat pork with Sanqi, but also to use egg yolk paste to live the meat flavor; Three stresses soup, thick soup made of earth fish and pig bones. Little Wonton Noodles is loaded with rich local elements.

what is commonly said? Roast suckling pig? There are two ways to cook suckling pigs in Guangdong. One is to burn them with smooth skin, which uses slow fire and uses less oil when burning. The second is to burn it into a skin, and burn it with high fire. In the process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer is the same size, and the skin layer is more crisp. Roasted suckling pigs should be peeled with a knife (without meat), and each skin is divided into 8 pieces, 32 pieces in total. The suckling pigs are put in a basin, and the pig skin is covered on the pigs, and then eaten together with two small plates, such as Melaleuca cake, onion balls, sweet sauce and white sugar, which has a unique flavor.

Pigeons are plump, tender in meat, short in fiber, fresh in taste, fragrant and delicious, and are excellent cooking materials. Method of braising young pigeons: Take a few one-month-old fat and tender young pigeons, slaughter them, remove their hair and belly impurities, put them into soup prepared with soy sauce, fennel, Jiang Mo and star anise, soak them for about 2 minutes, and then take them out and dry them. Put the pan on a strong fire, fry the squab until it is crisp outside and tender inside, and take it out. Peanut oil and sugar are boiled to red, add soy sauce and cook slightly, put soup (water), put the squab in, and the amount of soup is appropriate to overflow the pigeon. Add onion, ginger, pepper and salt, and take it out of the pot for about 15 minutes. The original soup powder, yellow wine and pepper oil are boiled into a paste and poured into a plate, and then served.

the old fire soup, also known as Guangfu soup, is the secret recipe of food tonic and health preservation passed down by Guangfu people for thousands of years. The Chinese old fire soup cooked in slow fire pot has enough heat and a long time, which not only takes the effect of medicine tonic, but also takes the sweetness of the mouth. A few hours is enough. As the saying goes: It is better to eat without vegetables than to eat without soup. ? Someone even made up a sentence? What you can't eat is meat, and what you can eat is soup? The statement. Serving soup first, then serving, has almost become an established pattern of banquets in Guangzhou.

Shrimp dumplings first appeared in the tea house near the Heyong market on the outskirts of Guangzhou. Those places are rich in fish and shrimp, and the master of tea house is served with pork and bamboo shoots to make meat stuffing. At that time, the skin of shrimp dumplings was sticky (big) rice flour, and the cortex was thick, but because of the delicious taste of fresh shrimp, it quickly spread. The tea house in the city introduced shrimp dumplings, and after improvement, it became a famous spot in Guangzhou, which lasted for a long time.