Children’s Day delicacies include egg tarts, salt water horns, water chestnut cakes, dry steamed siomai, honeycomb taro wedges, etc.

1. Egg tart Egg tart is a Western-style pie with egg paste as filling. It was born in Guangzhou in the 1920s. After spreading to Hong Kong, it became famous overseas and is known as one of the four kings of Cantonese dim sum.

The method is to put the cake crust into a small round basin-shaped cake mold, then pour in the egg mixture made of sugar and eggs, and then put it in the oven.

The baked egg tart has a crispy outer layer and an inner layer of sweet yellow solidified egg paste.

2. Saltwater Corner Saltwater Corner is a common traditional spot in Guangdong, Hong Kong and Macau.

The fillings inside the salty water corner include minced pork, leeks, dried shrimps, mushrooms, and seaweed.

Pour boiling water into the noodles and mix well. Place the glutinous rice flour in a plate, add sugar, lard, and frozen water, mix well, and then mix with the noodles.

Divide the dough into multiple portions, wrap each portion with fillings, and fry in boiling oil until light golden brown. The texture is crispy but not tough.

3. Horseshoe Cake Horseshoe cake is a traditional dessert snack in Suzhou City, Jiangsu Province, Guangzhou City, Guangdong Province, Fuzhou City, Fujian Province, and Nanning City, Guangxi Zhuang Autonomous Region. It is said to have originated in the Tang Dynasty. It is made with sugar water mixed with water chestnut powder or

Steamed sweet potato powder.

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.

4. Dry steamed siomai Dry steamed siomai is a traditional local snack in Guangzhou City, Guangdong Province. It belongs to Cantonese cuisine. This snack is also one of the popular snacks that must be ordered in Cantonese-style morning tea.

Dry steamed siomai is made of semi-fatty lean pork, shrimp, wonton skin and eggs as the main raw materials, and light soy sauce, sugar, salt, chicken powder, pepper, corn starch and cooking wine as ingredients.

5. Honeycomb taro horns Honeycomb taro horns are a kind of snack popular in Guangxi and Hainan.

The best choice of materials is the taro produced in Lipu, Guangxi, so it is also called Lipu taro angle.

Honeycomb fragrant taro wedges are made with taro paste as the skin, fried lean pork, shrimp, mushrooms, etc. as fillings, wrapped into a square shape, and then deep-fried in a pan.

It has golden skin, densely covered with small eyes, and is shaped like a honeycomb. The outer layer is crispy, the inner layer is smooth, and the filling is slightly juicy, rich and delicious.