Guangdong snacks are of Lingnan flavor, mostly originating from the folk, and most of them have been passed down and become traditional famous foods.

The mature methods of Guangdong snacks are mostly steaming, frying, boiling and deep-frying, which can be divided into 6 categories: oil products, which are fried snacks, using rice, noodles and grains as raw materials, with different flavors; cakes, which are made of rice,

Mainly noodles, followed by miscellaneous grains, are steamed and cooked until cooked, and can be divided into two categories: fermented and unfermented; flour and flour foods use rice and noodles as raw materials, and are mostly cooked.

Porridge has many names, most of which are named after the ingredients used, and some are also named after the flavor and characteristics of the porridge; desserts refer to various types of sweet snacks, excluding noodles and cakes, with ingredients other than eggs,

In addition to milk, most of them are roots, stems, stalks, flowers, fruits, kernels, etc. of plants; omnivores include anyone who does not fall into the above categories. They are named because they use a variety of ingredients. They are famous for their low price and diverse flavors.

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My favorite thing to eat is steamed rice rolls.

It is soft and smooth, white in color, sweet and fragrant, not fat or greasy.

Steamed rice roll is a kind of rice product, also called steamed rice roll.

Take Guangzhou's most famous "Yinji" rice rolls as an example: This store is located on Wenchang Road and specializes in soy sauce beef rice rolls, which is famous for its thin, tough, fragrant and smooth rice rolls.

In the early days of liberation, it was run by Wu Yin. She was taught by a famous teacher and learned the technical skills of steaming rice rolls. The rice rolls are "as white as snow, as thin as paper, shiny, smooth and delicious".

Rice rolls, also known as roll rice noodles and pig rice rolls (because they resemble pig intestines), were created by Pantang Hexian Hall during the Anti-Japanese War and are now available in snack shops, teahouses, restaurants, and hotels.

It steams the rice milk into thin sheets one by one in a special multi-layer steamer or on cloth, then puts meat, fish fillets, shrimps, etc. on them, steams them, rolls them into long strips, and cuts them into plates.

Those with the above raw materials are called beef intestines, pork intestines, fish fillet intestines and dried shrimp (kernel) intestines; those without fillings are called vegetarian intestines; those with sugar added to the rice milk are called sweet sausages.