I am a foodie. I have been to many places and know many food streets, but I only love the food street on Zhongshan Road in Xiamen.

The environment is good and there are many kinds of food.

Food from all over the world is involved and delicious.

When it comes to Cantonese food, everyone’s first reaction is definitely to have morning tea.

Going to the restaurant at eight or nine o'clock, relaxing, sighing and drinking morning tea is the best portrayal of Guangzhou people who never get tired of delicious food.

The editor introduces the top ten snacks in Guangdong. Food lovers must not miss their trip to Guangdong.

Come and see what you've had among these delicacies.

Barbecued pork buns are known as the mother of the Four Heavenly Kings in the Cantonese dim sum world. A good barbecued pork bun should be loose, with a big belly and a big smile.

The filling is alternately fat and thin, and the juice can come out when broken into pieces.

Take a bite.

Smells like barbecued pork.

It's sweet and salty.

It's medium fat and not greasy at all.

Crystal Shrimp Dumplings Crystal shrimp dumplings are a must-have for morning tea.

The transparent white skin is kneaded into a fan shape with fine folds. There should be no less than twelve folds in one shrimp dumpling.

Serious shrimp dumplings should be made of two shrimps, a little fatty pork, and a little bamboo shoots. They must be small and delicate to be considered qualified.

Steamed shrimp dumplings are shrimp colored.

Taking a bite of the Oyster Oyster is many people's first seafood experience.

Cantonese people who know how to eat and consume have even developed nine kinds of oysters.

At street food stalls, oyster cooking methods also keep pace with the times.

In addition to traditional garlic, fruit oysters, cheese oysters and sour oysters are also introduced.

There is no boat in the boat porridge, it is named after the porridge cooked by others on the boat.

Boat porridge is rich in raw fish, fried dough sticks, lean pork shreds, egg skin shreds, roast duck shreds, squid shreds, peanuts, chopped green onions, jellyfish, etc.

There was a folk song in Guangdong in ancient times that said: "Liwan boat porridge has a strange taste, fresh shrimp slices have floating skin, and fried peanuts are sweet and crispy. It is a rare food in Lingnan." When eating boat porridge, the first bite is fish fillet.

The fish fillets blanched in the porridge are sweet and delicious, just familiar and delicious.

The 5mm pastry of the Cantonese egg tart is folded in 108 layers.

The baked tart shell is crispy, and the sweet and creamy filling of egg custard is a taste that no one can resist.

Stir-fry the beef rice noodles until translucent and the beef is tender.

If you want to fry Ushikawa beautifully, the rice noodles must be torn and the roots must be clean to avoid sticking.

Stir fry with chopsticks.

Stir fry quickly over high heat.

The secret is to keep the powder from sticking or breaking, and from being fragrant but not greasy.