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 pig intestines. Rice rolls is a must-have item for morning tea and night market in Guangzhou tea houses and restaurants, and it is also a must-have item for breakfast in Guangdong, one of the delicacies remembered by Lao Guang.

this product is made by grinding old rice into rice pulp, spreading it on clean cloth, steaming the sausage skin in a pot, wrapping the minced meat, eggs, vegetables, etc. and then pouring the sauce. The classic rice rolls is distinguished by geography (taste), such as Xiguan rice rolls in Guangzhou, Hakka rice rolls in Meizhou, Chaoshan rice rolls in Chaozhou, rice rolls in the estuary of Yunfu and rice rolls, the capital of Yunan.

Note that rice rolls and rice rolls are not the same kind of food, but some diners will confuse them. Although rice rolls is made of rice paste, it is different from rice rolls. rice rolls, a mild pig, has no stuffing. It is made of rice paste rolled into a roll and then diced. The cross section of each grain is like the annual rings of trees, and it is made of soy sauce with different flavors.

In addition, there are two kinds of rice rolls: salty and sweet. The fillings in salty rice rolls are mainly pork, beef, shrimp and pork liver, while those in sweet rice rolls are mainly fruits and vegetables soaked in sugar, mixed with fried sesame seeds. Rice rolls can be divided into two types according to genre, one is Bula rice rolls, and the other is drawer-type rice rolls. Because of the different production tools used, the rice rolls made is different.

2. Steamed dumplings

When many people talk about going to Guangzhou teahouse for tea, they will think of shrimp dumplings and barbecued dumplings, which are both necessary for tea drinking. Dry steaming is made of semi-fat lean meat, shrimp, wonton skin and eggs as the main raw materials, and soy sauce, sugar, salt, chicken powder, pepper, raw powder and cooking wine as the ingredients. It is steamed with semi-exposed meat stuffing wrapped in thin dough, which is delicious in color, smooth in texture and not greasy. Now, water chestnut cake, bamboo shoots and other refreshing ingredients are added to make it more delicious and refreshing, fat and not greasy. Some high-end restaurants in Guangzhou have also checked the use of fresh shrimp meat in the barbecue. This new style of barbecue is extremely delicious and smooth. Therefore, when drinking morning tea in Guangzhou, remember to order a cage of steamed dumplings!

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. Shahefen has a history of more than 1 years. Its powder is white, thin and tough. Besides dry frying and wet frying, it can also be cooked with soup. Cantonese people call it "Tanghe powder" or "Tanghe".

fried rice noodles were rated as the top ten delicacies in the world in 29 by the Los Angeles Times, and in 212, the dry fried beef river was introduced in the second chapter of the large-scale food documentary China on the tip of the tongue, which made Guangzhou Shahefen, a well-known civilian food, famous all over the country.

Shahefen is now a provincial intangible cultural heritage. Regrettably, Shahe no longer produces Shahe powder, and Shahe Hotel, which is famous for making traditional Shahe powder, closed down 16 years ago. Now the third generation inheritors and production teams of Shahe powder are not from Shahe.

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. Its color is tawny, translucent, and it can be folded without cracking, but it keeps pouting. It is soft, smooth, cool and tough, and it tastes very sweet, with some horseshoe fragrance at the entrance.

pantang is near Panxi restaurant, where the old litchi bay is located. Pantang Wuxiu (including horseshoe, reed, bamboo shoot, lotus root and water chestnut) is produced in this area. Water chestnut cake uses horseshoe powder, a local specialty, as the raw material. First, the sugar is fried until it is slightly yellow, then it is dissolved into sugar water, then it is mixed with half-cooked horseshoe powder slurry, and then it is steamed with strong fire.

Pantang horseshoe powder is inseparable from local life, and Pantang water chestnut cake also plays an important role in Xiguan folk custom. On holidays, locals should prepare Pantang water chestnut cake, which means "promotion at once". In fact, it is loved by men, women and children not only because of its good intention, but also because it is sweet and delicious and has the effect of clearing away heat and detoxifying.

water chestnut cake has another story with a long history. It is said that Emperor Gaozong succeeded to the throne in the 23rd year of Tang Zhenguan (AD 649). Our envoy of Lingnan Road is well-known for the name of horseshoe, lotus root, arrowhead mushroom, bamboo shoot and water chestnut in Pantang, Guangzhou, so he ordered the painter to make a picture of "Five Shows in Pantang" and sent officials to present the picture and five objects to the DPRK. Emperor Gaozong was pleased with the picture and made it a sacrificial object for the throne.

Two-year-old Xianren was convicted of Wu Hou's crime, and he was forced to commit suicide. Xian has three sons, who are smooth, courteous and righteous. Smooth as the king of lean, migration Yifeng was punished. Keeping righteousness is king, and moving to Guiyang. After Xianhe Guangshun passed away, Shouyi got the picture of "Pantang Five Show".

I hung down my arch for four years to keep my righteous illness, and I passed on the picture to tell my eldest son to bear ao and avoid Wu Hou's punishment. Cheng ao and his descendants went to sea by He, Wu and Annan, and entered Guangzhou in the first year of Tianfu in the late Jin Dynasty, where they lived in Zhijie and Julongli in Longxi.

Li Ji, a descendant of Cheng 'ao, moved to Pantang Village after he found the "Five Shows in Pantang". At that time, it coincided with the harvest of horseshoes, and Longkun ate fresh food according to local habits, which made him feel fragrant and sweet, so he kept some fresh horseshoes to be eaten later. Soon, the fresh horseshoe began to rot, so Long Kun used the baking method, saying that the horseshoe was peeled, mashed and put in a kettle, and baked into powder by slow fire. Boiling the powdered water into a paste and eating it with the villagers are all called the same as eating fresh horseshoes.

because it is made of "Pantang horseshoe", Longkun called it "Pantang horseshoe powder". Subsequently, Longkun opened the Pantang Wuxiu store on the spot, selling Pantang horseshoe powder and Pantang Wuxiu products to the world. And "Pantang horseshoe powder" is today's water chestnut cake.

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". "A bay with green streams and red lychees on both sides." In the old days, the Xiguan style on the side of Lizhi Bay in Guangzhou was the most charming, and the river was full of traffic. Every summer evening, there were many literati and tourists from all walks of life who came here to play and swam in boats. One kind of boat is porridge boat, which mainly sells special raw fish porridge. If tourists on shore or on another boat need it, the owner of the porridge boat will hand over the porridge bowl by bowl, which is very popular. Gradually, even the snack bars on the land sell this kind of porridge called Liwan Boat Porridge.

The ingredients of boat porridge are sashimi, lean meat, shredded fried dough sticks, peanuts, chopped green onion, shredded egg, floating skin, jellyfish silk, shredded pork, shredded roast duck and squid. When cooking, pour the boiling porridge bottom into the ingredients and blanch it. Boat porridge is famous for its smooth bottom, delicious taste and rich taste.

In the old days, there was a folk song in Guangdong, "Liwan boat porridge tastes strange, fresh shrimp fillets are floating, fried peanuts are sweet and crisp, and Lingnan thousand foods are rare." It can be seen that "fish fillets" occupy a very important position in the boat porridge. When eating boat porridge, you should eat its fillets first. The fish fillets cooked with porridge are fresh, sweet and delicious, and the cooked degree is just right.

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. A good barbecued pork bun is filled with moderately fat barbecued pork. After steaming, the foreskin is soft and smooth, slightly cracked to reveal the barbecued pork stuffing, and exudes the fragrance of barbecued pork. Another said that the standard requirements of traditional barbecued pork buns are: "tall bird cage, big belly, full mouth and only slightly exposed stuffing."

7. fragrant glutinous rice chicken

fragrant glutinous rice chicken is a kind of local snacks in Guangdong, and it is necessary to drink tea in Cantonese style. Glutinous rice nourishes the stomach and strengthens the spleen, and chicken can supplement protein and make the nutrition more balanced. Lotus-scented glutinous rice chicken is wrapped in fresh lotus leaves, and the aroma 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. Then wrap it in lotus leaves and steam it in a steamer. That special fragrance is integrated into the glutinous rice, and the chicken tastes particularly smooth and tender.

It is said that glutinous rice chicken originated from the night market in Guangzhou before liberation. It was originally steamed with a bowl covered, and later sold by vendors for convenience, and was wrapped in lotus leaves. Ancient glutinous rice chicken was made from glutinous rice, scallop, dried shrimp, or boneless chicken wings. The traditional glutinous rice chicken has a large weight, which is three or four meters. Eating a glutinous rice chicken is almost half a meal.

8. Cantonese-style egg tart

Cantonese-style egg tart is a classic snack with a long history, which is loved by the people of South Guangdong. It has conquered the hearts of countless foodies with its unique delicacies of crisp, fragrant, thick and smooth. Go and see which teahouse in Guangzhou doesn't have it? Whether it is a high-end restaurant or a popular restaurant, it is definitely indispensable for morning tea. The method of 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.

As early as 192, in order to attract customers, major department stores in Guangzhou asked their chefs to design a "weekly beauty spot" every week to attract customers. It was during this period that Cantonese egg tarts appeared and gradually became a part of Guangzhou refreshments.

Up to now, there are different opinions about the earliest origin of egg tart. Laura Mason pointed out in Traditional Foods of Britain that as early as the Middle Ages, British people had used milk, sugar, eggs and different spices to make food similar to egg tarts. Pointed egg tart is also one of the dishes of the sixth banquet in China in the 17th century.

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. So this kind of "steamed stuffed bun" was called "chaos", and later it was changed to wonton, which has been used ever since. It is said that after jiaozi and Wonton were separated in the Tang Dynasty, Wonton became a sophisticated jiaozi, and gradually developed an independent style.

For thousands of years, jiaozi in the north has not changed qualitatively from form to content, and its style is relatively fixed, while its style in the south is dull, but it is constantly innovating. The name is also in full bloom in southern provinces, Sichuan is called wonton, Guangdong is called wonton, Hubei is called noodles, and Jiangxi is called clear soup.

Wonton in Guangzhou is unique. With noodles added, the seemingly simple combination has an unexpected taste. One plus one is definitely more than two. In this way, the appearance is richer and the taste is more layered, so it is quickly popularized in Guangdong, Taiwan, Hong Kong and Macao, and Wonton Noodles, the most distinctive fresh shrimp, has become one of the favorite traditional snacks in Guangzhou. Shrimp Wonton Noodles has fine workmanship and rich fillings, including pork, fresh eggs, shrimps, etc. Wonton Noodles's soup is very particular. In the past, there was no monosodium glutamate, so it was made with pork bones, shrimps and earth fish pot.

Wonton Noodles is also very particular about serving it: generally, five shrimp wonton are put at the bottom of the bowl, and then noodles are spread on the wonton (many foreign diners mistakenly think that the store has forgotten to put wonton, but only noodles, so they can only see wonton after picking up the noodles), and then more than half a bowl of noodle soup is added, and some shredded leeks should be put in the soup to add flavor and bring crisp taste. Because we want to keep the elasticity of noodles, we should be careful not to let the noodle soup soak all the noodles. Some noodles must be exposed on the soup, and we should eat them while they are hot. There is another trick to tell whether Wonton Noodles is true or false: chives must be indispensable.

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. The seemingly simple little shrimp dumplings are an important benchmark to test the skill of Cantonese dim sum chefs. Without two brushes, it is really bad. When making shrimp dumplings, cooked noodles, that is, starch dough, are used as the skin, and fresh shrimp meat, pork paste and tender bamboo shoots are mixed well for stuffing. And then wrapped into dumplings and steamed. The skin is thin and white, translucent, soft, tough and cool, and the taste is fresh and mellow. It is called "Three Musts" by colleagues from other provinces.

Shrimp dumplings first appeared in the tea house near the Heyong market on the outskirts of Guangzhou. At that time, the skin of shrimp dumplings was sticky rice flour, and the cortex was thick, but because of the delicious taste of fresh shrimp, it quickly spread. The tea house in the city introduced shrimp dumplings, and after improvement, it made shrimp dumpling skin with dried flour instead of sticky rice flour, making it soft and refreshing, and it showed a crystal clear texture after steaming. Excellent shrimp dumplings are shaped like a comb of bananas. The skin is thin and translucent, and they are crystal clear in a small and exquisite bamboo steamer. The fresh shrimps show shy pink, which is faintly visible. The entrance is flexible and elastic, and it tastes smooth and fresh, delicious and attractive.