1. Sweet and sour sweet and sour pork

Sweet and sour sweet and sour pork, alias Gu Lao rou. This dish originated in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour tenderloin, but they were not used to spitting bones when eating. Chefs in Guangdong made big meatballs from boneless pig lean meat with seasoning and cassava starch, and fried them in a pot until they were crisp, and they were stained with sugar and cool marinade. Their taste was sweet and sour, and they were warmly welcomed by guests from both east and west. The time of sweet and sour tenderloin is older, and now it has been changed to "ancient meat" after reform. Foreigners can't pronounce words clearly, and often refer to "ancient meat" as "sweet meat", so these two names have always existed. Second, glutinous rice chicken with lotus leaves

Guangdong people are skilled in eating chicken games, and this glutinous rice chicken with lotus leaves is the most famous specialty food of Guangdong morning tea. It is said that glutinous rice chicken originated from the night market street in Guangzhou in the early days of liberation. At first, it was cooked with a bowl covered, and then it was sold by small vendors for convenience, and it was changed to bamboo leaves. In ancient times, glutinous rice chicken was specially made from steamed rice, scallops, dried shrimps, or boneless chicken legs. The weight of traditional glutinous rice chicken is relatively large, with a foot of 342 meters. Eating a glutinous rice chicken is similar to half a meal. Therefore, since 198s, Guangdong restaurants have released "guinea fowl" with the same raw materials and half smaller size. 3. Ginger with Pig's Feet

Ginger with Pig's Feet, also known as raw egg, ginger vinegar with pig's feet or ginger vinegar, is a traditional regional specialty food in Guangdong, and it is a unique nourishing food for women. In Guangdong, many confinement women like to eat pig's feet ginger, because it can promote blood circulation, remove blood stasis, warm the body and promote contractions, and pig's feet also contain a lot of calcium. The key foods are pig's trotters, raw eggs and ginger. Because ginger can dispel cold and dampness, replenish qi and promote blood circulation, drinking it in winter when cold branches are cold can replenish qi and blood, dispel cold and wind, wake up the stomach and refresh the mouth. Fourth, Bula rice rolls

rice rolls, Guangdong Province, also known as Bula Steamed rice rolls, is a rice product, also known as pulled powder, rolled powder, and pig rice rolls (because of its shape close to the pig's large intestine). Because of the large sales volume in the vegetable market and the high demand of most merchants, people often queue up for food, so it is also known as "grabbing powder". When the honor is produced, it is famous for its "white as snow, thin as paper, shiny and shiny, tender and refreshing". V. Shahe powder

Shahe powder is made by steaming it into thin sweet potato powder skin with sticky rice flour and then cutting it into strips. Popular in Guangdong, Guangxi and Hainan, the authentic landscape Shahefen is produced in sha he, hence the name. Because it is soaked in the water of Jiulong Mountain Spring on Baiyun Mountain, the produced powder is white, greasy and transparent, with both softness and toughness, and it is suitable for frying, soaking and mixing. VI. Wonton Noodles

Wonton Noodles started in Guangzhou and flourished in Hongkong in the 195s. Up to now, Wonton Noodles is still very popular. Guangzhou people like Wonton Noodles, and a bowl of excellent Wonton Noodles should have "three stresses": when it comes to noodles, it must be made of silver silk by bamboo; Second, talk about Wonton Noodles. If you want to open fat and thin raw pork in Sanqi, you need to use egg yolk pulp to live the meat flavor; Three stresses soup, soup made of earth fish and pig bones. Little Wonton Noodles is equipped with rich and colorful local elements. Seven, Guangdong-style roast suckling pig

is commonly referred to as "roast suckling pig". Guangdong's roast suckling pig has two ways: one is to burn the skin, which is slower with fire and less with oil; The second is to burn it into skin, bake it with high fire, and grease it continuously in the whole process. The finished product is dark golden yellow, the bubbles like white sesame seeds are evenly distributed, the surface size is consistent, and the epidermis layer is more crisp. Roasted suckling pigs have to peel off the skin (no meat) with a knife, cut a skin into 8 pieces, totaling 32 pieces, put the suckling pigs in a pot, cover the pork skin on the pigs, and then distribute two small plates of bread, onion balls, sweet sauce and white sugar to eat together, which has a different taste. Viii. Barbecued pork bun

Barbecued pork bun is made by cutting into small pieces of barbecued pork, adding seasonings such as soy sauce to make stuffing, encapsulating the outside with wheat flour, and cooking 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 and thin barbecued pork. After the foreskin is too long and cooked, it is soft and smooth, slightly cracking and leaking out the barbecued pork stuffing, and the aroma of barbecued pork seeps out.