Guangzhou’s urban delicacies include wonton noodles, double skin milk, rice rolls, claypot rice, etc.

1. Wonton noodles are also called wonton noodles, Xirong and Darong.

It is a Han specialty snack in Guangdong Province and belongs to Cantonese cuisine.

Wonton noodles are generally mixed with noodles, which are divided into soup noodles and lo mein noodles.

Wonton noodles are a very common food in China.

Take cooked wontons and egg noodles and add hot soup to serve.

2. Double skin milk is a famous Cantonese dessert, a classic Han snack and belongs to Cantonese cuisine.

Produced in Shunde, Guangdong, China, it is sweet, tender and unique.

According to legend, double skin milk was invented by Granny Dong in Daliang, Shunde in 1850.

Double skin milk is very famous in Guangdong.

In Macau, Yishun’s double skin milk is the most famous.

In Guangzhou, Nanxin Dessert Shop, which started operating in the 1940s, is the most famous.

In Hong Kong, Australian Milk Company is the most famous.

In Shunde, Renxin and Minxin are the most famous.

3. Rice rolls originated from the Han nationality snacks in the Xiguan area of ??Guangzhou, Lingnan. Among them, Xiguan braised sausage is the most famous. As early as the late Qing Dynasty, the cries of rice rolls could be heard on the streets of Guangzhou.

At that time, there were two types of rice rolls: salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice rolls were mainly sugar-soaked fruits and vegetables, mixed with stir-fried ingredients.

Sesame.

Rice rolls, also called steamed roll rice rolls, are a rice product, also known as steamed rice rolls, rolled rice rolls, and pork roll rice rolls (because the rice rolls look like pig intestines).

(Chaoshan area rice rolls are different from traditional Cantonese-style sausages. Chaoshan-style sausages have many fillings and ingredients, while traditional Cantonese-style sausages often only have one or two kinds of fillings and are only eaten with soy sauce. The taste is clearer and pure.) 4. Claypot

Zifan belongs to Cantonese cuisine.

There are more than a hundred flavors of claypot rice, such as cured meat, slider chicken with mushrooms, pork ribs with black bean sauce, pork liver, roast duck, white-cut chicken, etc.

In fact, clay pot rice is also called clay pot rice. Clay pot not only refers to a container, but also refers to a cooking method, which is to put the washed rice into the pot, measure the amount of water, cover it, and cook the rice until it is seven times cooked.

Add the ingredients and simmer over slow heat.

The "clay pot" made of tiles is more flexible in terms of heat control, and the rice cooked in the pot is also more delicious, leaving a fragrant aroma in your teeth and endless aftertaste.