Jade Siomai

The name gives people room for imagination, and the appearance is fresh and pleasant. The dough is rolled out into a chrysanthemum shape and stuffed with green vegetables. It is shaped like a pomegranate, with a bottom like a coin and a protruding top like a bun. It is dotted with a small amount of ham velvet. The color is like emerald. It is pleasant to look at, like a garden full of spring scenery. live. Zhu Ziqing once wrote in praise: "It's moist and neat, never greasy, not only delicious, but also beautiful and pleasing to the eye." The green color of the siomai reveals the steamed paper-thin dough, which is like jade. Take a gentle bite and the skin will break. You will find the minced shrimp, leek and egg inside, which is refreshing and moist. After eating it, your mouth is still filled with the fragrance of shrimp, which really leaves a fragrance in your teeth and cheeks. The flavors of Jade Siomai range from sweet to salty. The sweet one is "Meiling Green Vegetable" produced in Yangzhou. Its leaves are chopped into velvet and mixed with cooked lard, minced ham, soft sugar and salt to make a filling. Compared with the salty rice siomai from other places, it has a different taste.

Crispy Lotus Seed Paste Buns

It is made by folding semi-fermented dough and pastry dough (pastry dough) into a wrapper, lotus paste as filling, forming a round shape, and steaming it. Its skin is white, with clear layers, soft and slightly refreshing, sweet and delicious. Fenguo is made by wrapping stuffings such as shrimps and pork in starchy flour and steaming them into a rectangular shape. The skin is thin, white, soft, and translucent, and the filling inside the corner is visible. The filling is delicious and fragrant. This product has a long history. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Qu Dajun's "Guangdong Xinyu" records the dietary customs of Guangzhou: "Soak white rice for half a month, add it to white japonica rice, grind it into powder, and moisten it with lard. It will be bright and thin. It is filled with tea dew, bamboo fat (bamboo shoots), meat cubes, and amanita, and is called Fenjiao. "In the 1920s and 1930s, restaurants and teahouses competed to create famous dishes to attract customers. Tea Fragrance Room. The pink fruit created by a female pastry chef of Ejie is the best, and people call it Ejie pink fruit. In the 1940s, the tea room went out of business, and Ejie's descendants moved to Datong Restaurant, and Ejie's pink fruit became the famous snack of Datong Restaurant. After the 1950s, major teahouses and restaurants also provided it as refreshments. Pink fruit has become one of the beauties of Yangcheng.

Lunjiao cake

It is made from fermented and steamed rice slurry. The cake body is crystal-clear and snow-white, with an oily and smooth surface; the small holes in the inner layer are connected horizontally and vertically, evenly and orderly; the texture is soft and smooth, and the taste is sweet and fragrant. This product is named after it was first created in Lunjiao Town, Shunde County, and has a history of hundreds of years. "Shunde County Chronicles" written during the Xianfeng period of the Qing Dynasty records: "Lunjiao cakes were made by literati and officials in the Ming Dynasty who would not travel a hundred miles away by boat. In fact, there was only one famous person at that time. Beside the Huafengwei Bridge, there were stones at the bottom of the river. When the clear spring came out, his family would put it on a stone and wash the sugar to clarify it and remove the turbidity. It was not used by others. "But later generations used the method of adding egg white to remove the turbidity when boiling sugar, which has been passed down and followed by the footprints of overseas Chinese. And spread to all parts of Southeast Asia.

Water chestnut cake

Steamed with water chestnut powder mixed with sugar water. Water chestnut, also known as horseshoe in Cantonese, hence the name. It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste. This product is the most famous from Panxi Restaurant in Guangzhou. Because Pankhou where it is located is a place rich in horseshoes. The water chestnut powder produced has fine powder, large crystals and sweet taste, and can be made into a variety of snacks and snacks. The water chestnut cake made from it is a traditional famous dish of Panxi Restaurant and is suitable for all seasons.