1. Waihaimian:
Waihaimian is a classic traditional pasta snack in Jiangmen, Guangdong Province, which belongs to Cantonese cuisine. In Jiangmen, when it comes to pasta, people will think of the sea outside. In addition to being carefully prepared with beautiful flour and fresh eggs according to a certain proportion, the most important process of making the outer sea surface is to press the dough with a "bamboo rise" after kneading the dough to increase the gluten of the noodles, so that the noodles made are full of elasticity. Bamboo noodles in the open sea are well-known for their exquisite production and unique flavor, which has been passed down from generation to generation for hundreds of years and has become a unique food culture. This kind of fine noodles that Guangzhou people like has a completely different taste from Lamian Noodles in the north. The outer sea surface is crisp and elastic, full of toughness. And this kind of noodle is made of duck eggs. After using the traditional method to make good dough, the most important thing is the strength of pressing the noodle. Use bamboo to crush the dough, and use the gravity of human body to make the dough evenly stressed. The pressed dough can be used to make noodles and wonton skins, so that the pressed noodles have unique toughness. Paired with soup made of pig bones, earth fish and shrimp for more than 3 hours, a bowl of delicious wonton noodles has become the favorite of Lingnan people. Cantonese people call this kind of noodles made by traditional methods Zhusheng noodles, an ancient method of pressing noodles, which has been used for generations.
2. Tofu Corner:
Tofu Corner is a local traditional snack with tofu as the main raw material. It has a long history in Kaiping, Guangdong Province, among which "Tofu Corner" in Chikan Town is the most famous. The method of making tofu horn is simple, but it tastes very delicious. When making tofu, first cut it into small cubes, then put fresh fish rot in these tofu blocks, and then put it on a pan to fry in hot oil. When frying, it should be turned at the right time until it is golden yellow. Tofu horn tastes smooth, crisp outside and crisp inside, especially when eaten hot.
3. White sugar cake:
White sugar cake is a very old traditional snack. Guangdong white sugar cake was first founded in Lunjiao, Shunde, Guangdong Province in the Ming Dynasty, and now it is a traditional pastry in Guangdong and Hong Kong. It is said that a vendor named Liang accidentally caused the powder to fall when steaming sponge cakes. It is sweet, refreshing and tough, looks simple, and the actual process is extremely complicated: it is made by grinding rice, fermenting it with rice paste cakes, and adding white sugar to steam it.
4. Social Security and:
In winter, the cold wind blows people's collars up one after another. According to the folk saying, autumn and winter is a good time for tonic. It is made by mixing Guangxi grass snake with local chicken and adding Chinese herbal medicines such as Radix Codonopsis, Radix Astragali, Fructus Lycii, red dates, Ginkgo biloba and pericarp. The method of this dish is: clean the snake by bleeding, peel and chop it into 5-6 cm pieces, add oil, shredded ginger, garlic, salt, wine and snake pieces to stir fry, add appropriate amount of water and the above medicinal materials, boil it, then turn it into a big tile pot and cook it for 3-4 minutes. The snake meat is white and delicate, and the snake skin is refreshing. When eaten in the mouth, it is soft and smooth with a refreshing taste. The delicious realm is not comparable to that of ordinary meat. The thick snake juice is used to fish noodles or send meals, which is very delicious and can't stop. It is a specialty of Jiangmen Jianghai area.