(correspondent Lin Kaien) Chinese cuisine is well-known all over the world. Food is the most important thing for the people, and the seasonal customs are different between the north and the south, especially folk cuisine. In order to fully appreciate the local customs of Yangchun and understand the cultural characteristics of local cuisine, on August 9th, the Red Ant Summer Social Practice Service Team of Cunjin College of Guangdong Ocean University went to Li Tou New Village, Heshui Town, yangchun city to carry out research activities.

Throughout the year, regardless of the morning and evening, stalls of all sizes can be seen everywhere in the streets and alleys of Yangchun, such as selling fama, fern powder, Potomac, grey water harrow, etc. Among them, Potomac is integrated into the bones of Yangchun people. In other places, the taste is mainly sweet, while in Yangchun, Bozaima is a salty cake, of course, it is also sweet.

In the afternoon, the team members went to Heshui Town, yangchun city, a place where southern Guangdong cuisine is important, to explore the production process of local special cuisine. Members came to a Potomac food stall with simple pavement and attractive food. It is understood that this paving couple started to operate in the last generation, and it has been more than 31 years since it was made.

To make a rice bowl, rice must be washed and soaked first, usually overnight. Then use a stone mill to grind the rice into rice slurry, which must reach a certain degree of consistency, which is the primary requirement to ensure the taste. If the dried rice is directly ground into rice flour and then mixed into paste, the sticky and lingering taste will not be produced. After the rice slurry is made, put it in bowls, then put it in a steamer and cook it over high fire. When the time comes, you can cook.

Yangchun people are also very particular about how to eat Pozaima. They usually use bamboo slices to cut the rice bowl into small squares, then sprinkle peanut oil with garlic, pour secret soy sauce, and finally sprinkle a layer of fried peanut powder, and you can get the job done. The smell of garlic with the crisp smell of peanuts, coupled with the soft and elastic teeth of rice cakes, is really a sauce-flavored, never tired of eating. Then, the group members tasted Fama, Yema, Shuiba and Smilax glabra paste in turn. Fermat is sticky and tastes soft and glutinous; Smilax glabra paste, clearing away heat and toxic materials, looks like jelly. All kinds of cakes are eaten differently in different solar terms, and there are different delicacies in different festivals. Chinese traditional folk snacks can be described as different in four seasons and diverse in flavor.

Yangchun cuisine, as one of Cantonese cuisine cultures, plays an important role in the inheritance and development of Cantonese cuisine culture. As a part of traditional food, folk snacks are not only a little taste on the taste buds, but also the lingering hometown feelings of every spring. This offline survey deeply realized the taste of hometown spread over the years, learned the historical story of Yangchun cuisine and deeply felt the cultural elegance of Nanyue cuisine.