Guangzhou snacks Baiyun Pork Knuckle Baiyun Pork Knuckle is one of the famous historical dishes in Guangzhou.

The preparation method is to wash the pig hands (front legs), cut them into pieces, cook them, rinse them in flowing spring water for a day, pick them up, boil them with white vinegar, sugar and salt, let them cool and then soak them for a few hours.

Ready to eat.

Because the spring water for soaking pig's knuckles is taken from Baiyun Mountain, it is named Baiyun Pig's Knuckles.

Baiyun Pork Knuckle is a dish that is sour and sweet, fat but not greasy, with crispy skin that you won’t get tired of eating.

When making Baiyun pork knuckles, we pay attention to color, aroma, taste and shape, and add "five willow ingredients" or shredded red peppers for decoration. The colors are harmonious and the taste is even better.

Baiyun Phoenix Claw Phoenix Claw, that is, chicken feet.

Put the chicken feet into the boiling water, reduce the heat to low, and slowly soak them until cooked.

After picking it up, soak it in flowing water for about 2 hours, drain the water, and then put it into water mixed with sugar, vinegar, salt, and MSG to a moderate amount and soak it for 2 hours.

It is sweet and sour when eaten, not greasy.

Shahe Noodles Shahe Noodles are a popular rice product in Guangzhou.

Therefore, the powder first came from Shahe Town and got its name.

The method is to soak rice in Jiulong Spring water on Baiyun Mountain, grind it into powder, steam it, and cut it into strips.

Shahe powder has a history of more than 100 years.

Its powder is white, thin and tough, and can be eaten by dry frying, wet frying, soaking in soup (noodle soup), and cold salad.

Shahe Hotel has a special banquet for Shahe Noodles. In addition to salty and sweet dishes, it also uses the juice of various fruits and vegetables to make colorful Shahe Noodles, which are colorful and have different tastes.

Wonton noodles, a traditional daily snack in Guangzhou, evolved from northern wontons.

Use egg white to knead the dough and roll it into a thin crust to make wonton skin and noodles; use 70% lean pork and 30% fatty pork, add fresh shrimps, minced earth fish, egg yolk, sometimes add fresh bamboo shoots, and seasonings and mix well to make filling; soup

The ingredients are boiled with pork bones, shrimps, and earth fish. Its skin is thin and filled with lots of stuffing. It can be served in the same bowl as thin noodles.

Jidi porridge is one of the porridge products in Guangzhou.

Seven kinds of condiments, including fresh pork, liver, kidney, heart, tongue, tripe, and powdered intestines, can be used to make "Qi Ji Di Porridge"; three kinds of pork balls, pork liver slices, and pork intestines can also be used to make it, just in time with the old times.

The imperial examination means number one, number two, and top prize, so it is also called "number one and number one porridge".

The porridge base is exquisite, made from fine rice, scallops, earth fish, pork bones and yuba.

Raw porridge is one of the traditional porridges in Guangzhou. It is a general term that is made by boiling pre-cooked white porridge with fresh meat in a pot.

Pork bones, earth fish or scallops are boiled into white porridge as the porridge base; the meat materials include fish fillets, pork slices, pork liver, pork loin, beef slices, chicken nuggets, etc., which are first marinated with oil, salt, sugar, wine, MSG, and soy sauce.

Make, add shredded ginger and mix well.

Use a small casserole to boil the porridge, add the meat, remove from the heat after boiling for a while, add chopped lettuce and serve.

Eat it with pepper for a more delicious taste.

Tingzi Porridge In the old days in the western suburbs of Guangzhou, litchi trees were planted on both sides of the river, which was called Lychee Bay. One of the eight scenic spots in ancient Guangzhou, "Liwan Evening Singing" refers to this place.

Every summer evening, many literati and tourists from all over the world come here to play, and boats on the river shuttle back and forth.

Among them, there is a small boat specializing in "Tingzi porridge".

If tourists on the shore or on another boat need it, the owner on the porridge boat will sell the porridge bowl by bowl, which is very popular.

Gradually, even land-based snack shops sell this kind of porridge called Liwan Tingzai porridge.

Tingzi porridge uses fresh river shrimp or fish fillets as ingredients, and later added jellyfish, fried peanuts, cold skin, chopped green onion, ginger, etc. The porridge is boiled and rolled immediately before eating. It is fragrant, steaming, and very sweet.

Whether in street restaurants or five-star restaurants like the White Swan Hotel, you can taste this unique Guangzhou porridge.

Fried field snails Field snails are different from rock snails in that they have thin shells and thick flesh.

When stir-fried with an aromatic herb called perilla, it will produce a spicy and sweet flavor.

This strange smell is not only liked by southerners, but also by northerners, compatriots from Hong Kong and Macao, and foreign friends. They often enjoy fried snails with perilla at street food stalls (or in high-end hotels and restaurants) around small wooden tables.

When frying, you can also add peppers, onions or garlic, black beans, salt and other seasonings to make it taste better.

Rice rolls are a kind of rice product, also called Bra steamed rice rolls.

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.

Fenguo is one of the traditional snacks in Guangzhou.

Rice powder (that is, rice ground into powder after drying) is used as the skin. After the 1980s, it was replaced by clear noodles and cornstarch.

The fillings are made of lean pork, cooked fatty pork, barbecued pork, mushrooms, bamboo shoots, shrimps, etc., which are packed full but not solid, shaped into olive pits, and steamed or fried.