1. Bra steamed rice roll, also called bra steamed rice roll, is a rice product, also known as pulled rice noodles, roll rice noodles, and pig rice rolls (because it looks like pig intestines). Because of the large sales volume in the morning market, most stores are in short supply.

People often queue up to eat, so it is also nicknamed "grabbing for fans".

When it was produced, it was famous for being "as white as snow, as thin as paper, shiny, smooth and delicious".

2. Shahe Noodles Shahe Noodles are made by steaming rice milk into thin noodles and then cutting them into strips.

Popular in Guangdong, Guangxi and Hainan, the origin of authentic Shanshui Shahe Noodles is in Shahe Town, hence the name.

Because it is brewed with Jiulong Spring water from Baiyun Mountain, the powder produced is thin, white and transparent, soft and chewy, suitable for stir-frying, soaking and mixing.

3. Wonton noodles Wonton noodles originated in Guangzhou and flourished in Hong Kong in the 1950s. Wonton noodles are still very popular today.

Guangzhou people love to eat wonton noodles. A good bowl of wonton noodles must have "three things": firstly, the noodles must be silver noodles made with bamboo sheets; secondly, the wontons must be made from fat and lean pork.

You also need to use egg yolk paste to contain the meat flavor; the third soup is a thick soup made from earth fish and pork bones.

The small wonton noodles carry rich local elements.

4. Cantonese-style roasted suckling pig is commonly known as "roasted suckling pig". There are two methods of roasting suckling pig in Guangdong. One is to burn it into smooth skin, using a slower fire and less oil when burning;

Burn it into a skin, burn it over a high fire, and keep applying oil during the process. The finished skin is golden in color, with sesame-like bubbles evenly distributed, the surface layer is of the same size, and the skin is crispier.

Use a knife to remove the skin from the roasted suckling pig (without meat). Cut each skin piece into 8 pieces, totaling 32 pieces. Place the suckling pig in a basin, cover the pig with the skin, and then add the ingredients.

Two small plates of mille-feuille pancake, green onion balls, sweet sauce and white sugar are eaten together for a unique flavor.

5. Barbecued pork buns Barbecued pork buns are made with barbecued pork cut into small pieces, added with oyster sauce and other seasonings to make the filling, wrapped in flour on the outside, and steamed in a steamer.

The general size of barbecued pork buns is about five centimeters in diameter, and one basket usually contains three or four.

Good barbecued pork buns are stuffed with moderately fat and lean barbecued pork. After the steamed buns are cooked, they are soft and smooth. They split slightly to reveal the barbecued pork filling, exuding the aroma of barbecued pork.

6. Braised squab. Pigeon is plump, tender in texture, short in fiber, rich in flavor, fragrant and delicious, and is an excellent cooking ingredient.

Method for braised squab: Take a few fat and tender squabs of one month old, kill them, remove their feathers, remove their belly, put them into a soup prepared with soy sauce, fennel, minced ginger, star anise and other seasonings, and soak them for about 20 minutes.

Remove and dry.

Place the pot over high heat and fry the squab until crispy on the outside and tender on the inside.

Add appropriate amount of peanut oil and white sugar, boil until red, add soy sauce and cook for a while, add soup (water), put in the squab, the amount of soup should be enough to cover the body of the pigeon, add onion, ginger slices, pepper and salt, wait for 15 minutes

Around, remove from pan and serve.

Add appropriate amount of rice flour, rice wine, and pepper oil to the original soup, boil it into a slurry, pour it into a plate, and serve.

7. Laohuo Jingtang Laohuo soup is also called Guangfu soup, which is the secret recipe of food and health that has been passed down by Guangfu people for thousands of years. The Chinese Laohuo Jingtang is cooked over slow fire. It has sufficient heat and a long time to get the effect of medicinal tonics.

, and take the sweetness from the mouth.

A few hours of simmering is enough.

As the saying goes: "It is better to eat without vegetables than to eat without soup." Some people even made up a saying: "Those who can't eat eat meat, and those who know how to eat drink soup."

Serving the soup first and then the dishes has almost become an established pattern of banquets in Guangzhou.

8. Shrimp dumplings Shrimp dumplings first appeared in Chaju near Hechong Market on the outskirts of Guangzhou.

Those places are rich in fish and shrimp, and the tea chefs add pork and bamboo shoots to make meat fillings.

At that time, the outer shell of shrimp dumplings was made of sticky (large) rice flour, which was thicker. However, due to the delicious taste of fresh shrimps, it quickly became popular.

Tea houses in the city introduced shrimp dumplings, and after improvements, they became a famous snack in Guangzhou and have endured for a long time.

9. Tingzai porridge: Tingzai porridge is made with fish fillets, fried peanuts and other ingredients added to the porridge.

It was originally operated by some people on the water using small boats on the Lai Chi Bay River.

Small boat, commonly known as boat in Guangdong, hence the name.

10. Sweet and sour sweet and sour pork Sweet and sour sweet and sour pork, also known as ancient meat.

This dish began in the Qing Dynasty.

At that time, many foreigners in Guangzhou liked to eat Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting out the bones when eating.

Guangdong chefs mix the meat from the bone with seasoning and starch to make large meatballs, deep-fry them in oil until crispy, and coat them with sweet and sour marinade. The meatballs are sweet and sour and are popular among Chinese and foreign guests.

Sweet and Sour Pork Ribs has an older history, and now it has been renamed "ancient meat" after being remade.

Foreigners are not sure about the pronunciation, so they often call "ancient meat" "Gulu meat" because it is elastic when eating and makes a rattling sound when chewing. Therefore, these two names have coexisted for a long time.