Foshan, called Zen for short, is a prefecture-level city in Guangdong province. In the Eastern Jin Dynasty, there was a Buddhist pagoda temple here, which was considered as the "Mountain of Buddhists", hence its name. When you come to Foshan, you must not miss the popular snacks in Foshan. The following small series will recommend the most popular snacks in Foshan. For details, please see below. 1 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. Now all over Guangdong, Macao, Hong Kong and other places. It is said that Shunde double-skin milk was founded in the late Qing Dynasty. When a local farmer in Shunde cooked breakfast in the morning, he accidentally turned over a trick in buffalo milk and inadvertently transferred the folk food "double-skin milk", which has been passed down to this day. 2 Xiqiao pie

Xiqiao pie is one of the traditional snacks in Foshan City, Guangdong Province. It is made of Xiqiao Mountain spring, so it is called Xiqiao pie. The raw materials are Fuqiang powder, white sugar, clear water, lard, edible powder and fresh yeast. Xiqiao pie is white and yellowish in color, not scorching, soft in entrance, sweet and smooth, not dry after eating, and can be compared with egg cake. 3 Blind cakes

Blind cakes are a kind of traditional famous spots in Foshan, Guangdong Province, belonging to Cantonese cuisine. Because it was created by a blind man in Jiaqing period of Qing Dynasty (1796-182), it was named blind cake. It has been 16 years since now. Blind cakes are all made of glutinous rice with excellent raw materials such as sugar, peanuts, sesame seeds, pork and raw oil. The pork sandwiched in the cake is made more beautifully and exquisitely. It is marinated with fine white sugar for several months (at least a few days) before it is taken out and prepared. It tastes sweet and crisp, delicious and enjoys a good reputation at home and abroad. 4 Foshan Nine-layer Cake

Foshan Nine-layer Cake is a local sweet rice cake snack widely popular in Foshan and Nanhai, Guangdong Province, with exquisite workmanship. On local folk festivals, especially the Spring Festival, every family must make a nine-layer cake, soak it in white rice, grind it into gouache with a stone mill, stir it into slurry, add sugar water, put a thin layer of gouache on a copper plate, heat and steam it, and then add flour layer by layer to the ninth layer. 5 gaoming rice flour

gaoming rice flour is a folk snack made of dried sticky rice flour, onions, ginger, garlic, peanuts, shredded head vegetables and shredded eggs, and shredded pork or fried fish cakes. A bowl of good seto flour, long noodles, soft, tough, cool and slippery at the entrance. It is served with clear soup made of pork liver, lean meat, bones, etc., sprinkled with a handful of peanuts, a little garlic, onion and ginger flowers, and it is delicious and delicious. 6 Jiujiang Fried Dumpling

Jiujiang Fried Dumpling is a famous traditional snack in Nanhai, Guangdong Province. It is a food made of glutinous rice flour, borneol, peanut kernel, baked cereal, white sesame seeds, orange cake and other raw materials. It was first created in Jiujiang Town, Nanhai County. It has the characteristics of golden color, sweet and crisp < P >. Jiujiang Fried Dumpling in guangdong snacks is unique, which is different from other places in China. Round Fried Dumpling has been used in other places in China, and the only flat fried Dumpling in China is Jiujiang Fried Dumpling in Nanhai, Foshan, Guangdong. 7 Lunjiao Cake

Lunjiao Cake is a kind of cake made of raw materials such as indica rice flour and western Gu Mi, which originated from Lunjiao Town, Shunde District, Foshan City, Guangdong Province. It is a traditional pastry snack in Lingnan area and belongs to Cantonese cuisine. Because of its special quality and flavor, Lunjiao cake is loved by consumers, especially in summer, and its production is very common at present.

Lunjiao cake is made by fermenting indica rice flour with yeast, transforming starch into a mixture of starch and dextrin, and then steaming, with high transparency. Soft and tough products are similar to those made of glutinous rice, which tastes sweet and fragrant.