The top ten in Guangzhou's food list are: steamed rice rolls, dry steamed roasted dumplings, traditional Shahefen, Pantang water chestnut cake, Liwan boat porridge, braised pork buns with oyster sauce, fragrant glutinous rice chicken, Cantonese egg tart, fresh shrimp Wonton Noodles, thin-skinned fresh shrimp dumplings and so on.

1. Steamed rice rolls

Steamed rice rolls is one of the traditional famous foods in Guangdong. It is a rice product, so it is called rice rolls because of its shape like pork intestines. Rice rolls is a must-have item for Guangzhou teahouse, restaurant, morning tea and night market.

2. Steamed dumplings

Steamed dumplings are made from semi-fat lean meat, shrimp, wonton skin and eggs as main raw materials, and soy sauce, sugar, salt, chicken powder, pepper, raw powder and cooking wine as ingredients.

3. Traditional Shahefen

Shahefen is a popular rice product in Guangzhou. Therefore, Fen originated from sha he and got its name. Its practice is to soak rice in Jiulong Spring on Baiyun Mountain, grind it into pulp, steam it, and cut it into strips.

4. Pantang water chestnut cake

water chestnut cake is a traditional classic snack in Guangdong. According to legend, it originated in the Tang Dynasty and was steamed by mixing water chestnut powder with sugar water. Water chestnut, also known as horseshoe in Cantonese, hence the name.

5. Liwan Boat Porridge

There is no boat in the boat porridge, which was named after the porridge cooked by others on the boat. It was once called "Liwan Boat Porridge".

6. Barbecued pork bun with oyster sauce

Barbecued pork bun is one of the representative snacks in Guangdong. It is made of barbecued pork cut into small pieces, seasoned with oyster sauce, wrapped in flour and steamed in a steamer. Barbecued pork buns are generally about five centimeters in diameter, and a cage is usually three or four.

7, fragrant glutinous rice chicken

fragrant glutinous rice chicken is wrapped in fresh lotus leaves, and the fragrance of lotus leaves will also be emitted during the production process. The method is to put chicken, barbecued pork, salted egg yolk, mushrooms and other fillings into glutinous rice.

8. Cantonese-style egg tart

The only way to beat an egg tart is to put the crust into a small round pot-shaped cake mold, then pour in the egg paste mixed with sugar and eggs, and then put it in the oven; The outer layer of the baked egg tart is crispy tart skin, and the inner layer is sweet yellow solidified egg paste.

9. Shrimp Wonton Noodles

There was no distinction between wonton and jiaozi in ancient China. Wonton and jiaozi are all eaten with thin noodles wrapped in stuffing or steamed or boiled. Perhaps our ancestors found that the meat stuffing was wrapped in dough, without leaking a seam or a hole, and the "steamed buns" without "seven orifices" were delicious.

1. Thin-skinned shrimp dumplings

Thin-skinned shrimp dumplings, also known as shrimp dumplings, are one of the most well-known Cantonese dim sum, and are listed as the "Four Heavenly Kings" of Cantonese morning tea.