Crispy Lotus Seed Paste Buns are made by folding semi-fermented dough and pastry dough (pastry dough) into a wrapper, stuffing lotus seed paste, forming a round shape, and steaming it.

Its skin is white, with clear layers, soft and slightly refreshing, sweet and delicious.

Fenguo is made by wrapping stuffings such as shrimps and pork in starchy flour and steaming them into a rectangular shape.

The skin is thin, white, soft, and translucent, and the filling inside the corner is visible. The filling is delicious and fragrant.

This product has a long history.

At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Qu Dajun's "Guangdong Xinyu" records the dietary customs of Guangzhou: "Soak white rice for half a month, put it into white japonica rice, grind it into powder, and moisten it with lard. It is bright and thin.

It is filled with tea dew, bamboo fat (bamboo shoots), meat cubes, and amanita, and is called Fenjiao. "In the 1920s and 1930s, restaurants and teahouses competed to create famous dishes to attract customers. Tea Fragrance Room.

The pink fruit created by a female pastry chef of Ejie is the best, and people call it Ejie pink fruit.

In the 1940s, the tea room closed down, and Ejie's descendants moved to Datong Restaurant, and Ejie's pink fruit became the famous snack of Datong Restaurant.

After the 1950s, major teahouses and restaurants also provided it as refreshments.

Pink fruit has become one of the beauties of Yangcheng.

Water chestnut cake is steamed with water chestnut powder mixed with sugar water.

Water chestnut, also known as horseshoe in Cantonese, hence the name.

It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste.

This product is the most famous from Panxi Restaurant in Guangzhou.

Because Pankhou where it is located is a place rich in horseshoes.

The water chestnut powder produced has fine powder, large crystals and sweet taste, and can be made into a variety of snacks and snacks.

The water chestnut cake made from it is a traditional famous dish of Panxi Restaurant and is suitable for all seasons.

Lunjiao cake is made from fermented and steamed rice slurry.

The cake body is crystal-clear and snow-white, with an oily and smooth surface; the small holes in the inner layer are connected horizontally and vertically, evenly and orderly; the texture is soft and smooth, and the taste is sweet and fragrant.

This product is named after it was first created in Lunjiao Town, Shunde County, and has a history of hundreds of years.

"Shunde County Chronicles" written during the Xianfeng period of the Qing Dynasty records: "Lunjiao cakes were made by literati and officials in the Ming Dynasty who traveled hundreds of miles away by boat. In fact, there was only one famous person at that time. Beside the Huafengwei Bridge, there were stones at the bottom of the river.

When the clear spring came out, his family would put it on a stone and wash the sugar to clarify it and remove the turbidity. It was not used by others. However, later generations used the method of adding egg white to remove the turbidity when boiling sugar, which has been passed down and followed by the footprints of overseas Chinese.

And spread to all parts of Southeast Asia.

Honeycomb taro wedges are made with taro paste as the skin, stir-fried lean pork, shrimp, mushrooms, etc. as the filling, wrapped into a square shape, and deep-fried in an oil pan.

Its skin is golden in color, with small eyes densely covered on the surface, shaped like a honeycomb, crispy on the outside, soft and smooth on the inside, with a slightly juicy filling, which is delicious and fragrant.

This product is a must-have snack in the tea market and is popular in Guangxi and Hainan.

The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro angle.

Chui Meat Balls Chui Meat Balls are a nutritious and unique Hakka soup dish.

Use fresh beef or lean pork as raw material, potato starch, pepper, and condiments. Chop the fresh meat into puree with a thick iron mat, add condiments, squeeze into balls, and cook slowly with pork bone soup.

The meatballs are tender, crispy and have a unique flavor, which is loved by young and old alike.

Dip duck Dip duck is a summer delicacy that Hakka people can't stop having fun with.

May and July are the seasons when duck is on the market. You can taste this delicious seasonal dish at any time in Hakka cities and towns.

The dipped duck uses young duck as raw material, and uses raw meat, garlic, vinegar, white sugar and glutinous rice as ingredients.

Slaughter the duck, remove the internal organs, wash, scald, smear it with fresh lard, and cut it into small rectangular pieces.

Then dip it in oil, Jinbu Huan or garlic vinegar, which gives it a unique flavor.

Honey BBQ Pork is a traditional dish.

The preparation method is to cut the skinless semi-fatty lean pork into vegetables, put it in a clay pot, add seasonings and marinate it for 45 minutes, then skewer it with barbecued pork rings, put it in the oven and bake it for 30 minutes until cooked, pour it evenly with syrup,

Bake for 2 minutes and serve.

The meat of this dish is salty on the inside and sweet on the outside, with a slight honey taste. The lean meat is burnt and the fat meat is sweet.

Roast Goose Roast goose is a traditional barbecue meat dish in Guangzhou.

Roast goose is derived from roast duck. The goose is preferably medium or small Qingyuan black brown goose. The wings, feet and internal organs are removed from the whole goose. It is blown with air, coated with five spices, sewn on the belly, scalded in boiling water, super cold water, and sugar water.

The skin is dried in air and then pickled. Finally, it is hung in the oven or turned over an open fire and roasted. It is cut into pieces and placed on a plate before eating.

The roast goose is golden red in color and delicious.

There are many roast goose shops in Guangzhou, the most famous ones are the roast goose at Yuji Roast Goose Restaurant in Changdi and the Shenjing Roast Goose on Changzhou Island in Huangpu District.

Western Food Western food has become very popular since it entered Shenzhen in the 1980s. Currently, all major star hotels have Western restaurants.

In addition to Western restaurants, cuisines from various Southeast Asian countries are gradually entering Shenzhen.

The first is Thai food, run by Zhongtai Restaurant, which is quite popular.

A Vietnamese restaurant is opened on the second floor of the Nanguo Film Federation. Shanglinyuan Hotel, Guangdong Hotel, Sunshine Hotel, etc. have successively opened Korean and Japanese cuisine. A snack bar in OCT specializes in Indonesian cuisine.

Northeastern Cuisine Northeastern cuisine, based on Manchu cuisine, absorbs the specialties of cuisines from all over the country, especially Shandong cuisine and Beijing cuisine, and continuously develops to form a unique flavor.

Its characteristics are: salty and sweet, crispy and crispy, fresh color and rich flavor, bright oil and rich sauce, attention to shape, and cooking methods such as grilling, frying, roasting, roasting, steaming, stewing and boiling.

Dishes such as "White Meat Blood Sausage", "Assorted Hot Pot", "Mandarin Duck and Prawns" are in a league of their own.