A big wave of "Jiandui" and "Egg Powder" are coming during the New Year. What are the origins of these Guangzhou New Year snacks?

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"Guangdong Notes" of the Qing Dynasty recorded that Jiandui was an ingredient in Guangzhou during the Qianlong period. "It is a custom in Guangzhou that Nuogu is popular at the end of the year with great enthusiasm. It is called Paogu. It is believed that Jiandui is heart-breaking; those who Jiandui have

, use glutinous rice flour as a round shape and add oil to it. It is used as a memorial to ancestors and as a gift to relatives and friends. It is also fried with glutinous rice and pig flowers, which is called Rishihua. It is fried with flour mixed with white sugar sand and animal oil, which is called sand.

"Yong." There is a saying in Guangdong called "Jiandui at the end of the year, I have it when others have it." The original meaning is that Guangzhou people need to have at least Jiandui during the Spring Festival.

Jiandui is indispensable because it has three meanings: 1. As the saying goes, "Jiandui is mediocre and the house is full of gold and silver." Jiandui has good intentions of making a fortune; 2. Jiandui is made of corn, white sesame,

Made from peanut kernels and other food crops, it has the meaning of a good harvest. Although we are far away from the era of scarcity, having a good harvest and having no worries about eating and drinking was a particularly big prayer at that time; 3. From the Central Plains and other places

The migrated Cantonese people have preserved and innovated some folk culture, thereby creating food such as Jiandui.

Youjiao has two views: one is to commemorate the ancestors. A very important custom in the north is making dumplings. The Cantonese people who migrated from the north will inherit and innovate this method. The Hakka people in Guangdong will

Making dumplings became stuffed with tofu, and Cantonese people used fried dumplings instead of making dumplings.

Second, the oil horn looks like a small wallet, so it also means good luck and fortune.

"My father's skills were passed down from my grandfather, but when my grandfather passed away, I was still young. I just remember that every Spring Festival, my grandfather would make plates of delicious carrot cakes and water chestnut cakes.

and coconut milk rice cakes for the family to enjoy during the Chinese New Year. "Now, this is not only the most stable taste memory in He Yihang's heart, but also his long-term goal.

In addition to his father's classroom teachings, the cooking "secrets" left by his grandfather are also very useful.

He Yihang took out an old text document that had been "darned" with transparent tape. It described everything from the making of pastries to the pickling of marinades to the proportion of raw materials in the buns. Grandpa He Yihang was 20 years old.

My cooking experience over the years.

There are also several books with similar text documents. Although they have been turned into tatters, they are still regarded as treasures by Mr. He Yihang and stored in the chest of drawers in the house.

"Fortunately, my son came home to take over. If we only relied on our older generation, we would not be able to break the old and create a new one." My mother, Sister Mei, said.

It turns out that He Yihang personally strictly controls everything from the most basic condiments to various vegetables and meats to ensure the quality of the honorable products, while also trying to figure out innovative methods.

"Take Youjiao as an example. In the past, there were usually 10 layers of puff pastry, but now with the innovative puff pastry method, it can be made into 20 to 30 layers, with a crispier taste. The raw materials include barley flour and other new ingredients, making the taste richer and more mellow."

He Yihang said that making Chinese pastries is indeed difficult, but now it is more about satisfaction and a sense of responsibility for inheriting Cantonese style bun desserts.

"The neighbors recognize my skills and innovation, and I'm just happy." The New Year is coming, and everyone is hurrying to go home for the New Year, and the bakery has also received a steady stream of street customers.

In order to ensure an endless supply, the couple called in their classmates, good friends, and even the employees’ families. Everyone came to help in the store to make fried dough balls, fold eggs and loose skins. The small store was full of people.

Warmth and laughter.