It is made of semi-fermented flour and pastry, filled with lotus seed paste, wrapped in a circle and steamed. Its skin is white, layered, soft, cool and tough, sweet and delicious. Fenguo is a mixture of shrimp, pork and other fillings wrapped in lake powder and made into angular steaming. The skin is thin and white, soft and bright, and the stuffing in the corner can be seen. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong Newspeak" described the eating custom in Guangzhou: "Soak white rice for half a month and put it into white japonica rice, where it is broken rice, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder horn." In the 1920s-1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and a female pastry chef of Sister E in the teahouse created the most outstanding powder fruit, which was called Sister E powder fruit. In the 1940s, the tea fragrance room closed down, and the descendants of Sister E moved to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After 1950s, it was also used as refreshments in major teahouses and restaurants. Pink fruit has become one of the beautiful spots in Yangcheng.
Lingjiao cake
It is steamed with water chestnut powder and sugar water. Water chestnut, also called horseshoe in Cantonese, hence its name. Its color is brown, translucent, it can be folded without cracking, and it is soft, smooth, refreshing and tough, and it tastes extremely sweet. This product is the most famous in Panxi restaurant in Guangzhou. Because it is located in the mouth of the horseshoe. The produced horseshoe powder has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks. The water chestnut cake made from it is a traditional dish of Panxi Hotel, which is suitable for all seasons.
Lunjiao cake
It is made of rice pulp through fermentation and cooking. Its cake body is crystal clear and white, and its surface layer is smooth and flat; Inner eye holes are connected vertically and horizontally, even and orderly; Soft and smooth, sweet. This product, named after Lunjiao Town, originated in Shunde County and has a history of hundreds of years. The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao bread, a hundred miles away before the literati, berthed the boat. In fact, at that time, there was only one famous person. Beside Huafengwei Bridge, there is a stone and a clear spring at the bottom of the river. Its home is suitable for setting stones to wash sugar, clarifying and removing turbidity, and is not used by others. " However, later generations used the method of adding eggs to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.
Honeycomb taro horn
Use taro paste to make skin, lean pork, shrimp, mushrooms and so on. It's all fried stuffing, wrapped corners and fried in oil pan. Its skin color is golden yellow, and its surface layer is densely covered with small eyes, which looks like a honeycomb. The skin is crisp, the inner layer is soft and smooth, and the filling is slightly juicy, delicious and fragrant. This product is a must-have snack in the tea market, which is popular in Guangxi and Hainan. The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro horn.
Beat meatballs
Playing meatballs is a kind of Hakka soup with rich nutrition and unique flavor. Fresh beef or lean pork is used as raw material, with potato powder, pepper and seasoning. Chop fresh meat into paste with a thick iron pad, add seasoning, squeeze into balls, and simmer with pork bone soup. Soft hair plus pills are tender, smooth and crisp, with unique flavor, which is deeply loved by young and old people.
Dip in duck
Duck dipped in duck is a delicious food for Hakka people in summer. May and July are the season for ducks to go on the market, and you can taste this delicious seasonal dish at any time in Hakka urban and rural areas.
Dipping duck is made from tender duck meat, sprinkled with stiff duck meat, garlic, vinegar, sugar and glutinous rice as ingredients. Slaughter the duck, gut it, wash it, blanch it, smear it with fresh lard and cut it into rectangular pieces. Then dip it in hard oil, gold or garlic vinegar, which has a unique taste.
Braised pork in honey sauce
Traditional dishes. The production method is: cut the peeled and semi-fat lean meat into vegetables, put it in a earthen pot, marinate it with seasoning for 45 minutes, string it with a barbecue ring, bake it in the oven for 30 minutes until cooked, pour syrup on it and bake it for 2 minutes. The meat of this dish is salty inside and sweet outside, with a slight honey flavor. The lean meat is burnt and the fat meat is sweet.
Roast goose
Roasting goose is a traditional barbecue in Guangzhou. Roasted goose originated from roast duck, and small and medium-sized Qingyuan black-brown goose is the best. Remove the wings, feet and viscera of the whole goose, blow clean, coat it with spiced spices, sew the belly, scald the skin with boiling water, cool it with cold water, peel the skin with sugar water evenly, dry it in the air, marinate it, finally hang it in an oven or an open flame, roast it, chop it up and serve it. Roasted goose is golden in color and delicious. There are many roast goose shops in Guangzhou, the most famous of which are Yuji Roast Goose Hotel in Chang Di and Shenjing Roast Goose in Changzhou, Huangpu District.
Western-style food
Western food has been very popular since it entered Shenzhen in 1980s. At present, all major star-rated hotels have western restaurants. In addition to western restaurants, dishes from Southeast Asian countries are gradually entering Shenzhen. First of all, Thai food, which is opened by Chinese and Thai restaurants, is very popular. A Vietnamese restaurant opened on the second floor of the Southern Film Federation. Shanglinyuan Hotel, Yuehai Hotel and Sunshine Hotel successively opened Korean cuisine and Japanese cuisine. A snack bar in OCT specializes in Indonesian cuisine.
The most delicious food
Northeast cuisine, on the basis of Manchu cuisine, absorbed the characteristics of cuisines from all over the country, especially Shandong cuisine and Beijing cuisine, and developed continuously, forming a unique flavor. Its characteristics are: distinct salty and sweet, crisp and refreshing, rich in flavor, bright and oily, exquisite in shape, and its cooking methods are good at roasting, frying, roasting, steaming, stewing and boiling. Other dishes such as "white meat and blood sausage", "assorted hot pot" and "mandarin duck and prawn" are all unique.
There are many people in the northeast of Shenzhen, and the northeast dishes have naturally moved to Shenzhen, especially the dumplings opened by the northeast people, which are very popular.
Beijing cuisine
The characteristics of Beijing cuisine are the fusion of palace flavor, halal flavor and Shandong flavor. Cooking is good at roasting, frying, frying and burning. The dishes are tender and crisp in texture, more delicious in taste and beautiful in shape. Famous dishes include: Beijing roast duck, Beijing water cake, instant-boiled mutton and so on.
Baiyun pork knuckle
Baiyun Zhu Shou is one of the famous historical dishes in Guangzhou. Its preparation method is: wash pig's hands (forelegs), chop them up, cook them, rinse them with flowing spring water for one day, take them out, cook them with white vinegar, white sugar and salt, let them cool and soak them for several hours before eating. Because the spring water for soaking pig hands is taken from Baiyun Mountain, it is named "Baiyun Pig Hands".
Baiyun pig's hand is a dish with sweet taste, fat but not greasy, crisp skin and never tires of eating. This dish pays attention to color, fragrance, taste and shape. It is decorated with "Wuliu sauce" or shredded red pepper, with bright color and better taste.
Braised large skirt wings
Braised large skirt wings are high-class delicacies in high-class banquets. Its food is delicious, and the second is the selection of high-quality skirt wings, which are made of a large number of soups made of various meats.
In 1930s, Wu Luan, who is known as the "King of Chicken Wings" in Dasanyuan Restaurant, made this dish. With his unique cooking method, he cooked the top-grade chicken wings which were crisp, crisp and delicious, and were deeply loved by diners.
Guiling ointment
Turtle paste is mysterious brown and gelatinous. No matter what shape the container is, it looks crystal clear after adding honey. Cut it into small pieces with a spoon and squeeze it together. It is said that the bitter the better, it can clear away heat and reduce fire, and it is advisable to eat more.
Guangdong zongzi
Guangdong Zongzi is big and unique in shape. In addition to fresh meat zongzi and red bean paste zongzi, there are assorted zongzi with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste as fillings.