Let me give you a complete answer: 1. Oils (fried food): fried snacks, with rice, flour and miscellaneous grains as raw materials, with different flavors; Salty fried dough sticks; Sweet sugar sand Weng, smiling jujube, crisp twist; Salty and sweet are mixed with salty pancakes; This kind of snacks is not seasonal and is supplied all the year round, but it is most abundant in winter. When eaten, it is usually matched with porridge to make it thick and thin. 2, porridge category: there are many names, most of which depend on the materials used, but also on the flavor characteristics of porridge; There are boat porridge, "Wu Zhan Ji" and the first porridge, Yao Zhu Bai Guo porridge and so on; 3. Flour and flour: rice and flour are used as raw materials, and most of them are cooked. There are Wonton Noodles (represented by "Ou Chengji"), Shahe powder (which can be made into fried powder or soup powder), pig rice rolls, Guilin rice powder, seto powder, etc. 4. Pastry: rice and flour are the main ingredients, followed by miscellaneous grains, which are steamed and cooked, and can be divided into two categories: fermented and non-fermented. There are radish cakes, water chestnut cake, Lunjiao cakes, sponge cakes, cotton cakes, alms cakes, flour cakes, taro cakes, etc. 5. Desserts: refers to all kinds of sweet snacks, excluding pasta and cakes, which are mostly made of eggs, milk, plant flowers, fruits, kernels, etc. All kinds of red bean paste, mung bean paste, glutinous rice porridge, eight-treasure porridge, sesame paste, almond paste, soup pills, etc., especially the double-skin milk and ginger juice paste; 6. Zongzi: There are two kinds of sweet zongzi and salty zongzi; 7. Omnivores: Those who do not belong to the above categories are named after their miscellaneous materials and are famous for their low prices and diverse flavors. Including fried snails, pork red soup, beef bone soup, hot and sour melons and vegetables, etc. Guangdong snacks and dim sum have the same origin and a long history. There are many kinds of folk foods in Qu Dajun's Guangdong New Talk, such as fenguo, Shaweng, Zongzi, crispy and so on, which have been flourishing for a long time. Guangdong snacks belongs to Lingnan flavor, mostly from the folk, and most of them have been handed down and become traditional famous food. At present, guangdong snacks is different from dim sum. Although there are not as many kinds of snacks as dim sum, the materials used are more miscellaneous than dim sum. Snacks refer to small rice and flour foods operated by street shops, which are relatively simple to make. Dim sum is a variety of tea houses and morning teas, as well as the beauty of the week. It is characterized by many fancy varieties and fine shapes. There are four mature methods in guangdong snacks: steaming, frying, boiling and frying. Guangdong snacks introduced: Crispy Lotus Bun, Ejie Powder Fruit, water chestnut cake, Lunjiao Cake, Honeycomb Taro Horn, Crab-yellow soup dumpling, Thin-skinned Shrimp Dumpling, Dry Steamed Dumpling, Shahe Powder, Lotus leaf rice, and the first porridge and boat porridge.