Shahe Noodles

Referred to as river noodles or river noodles, the origin of the authentic Shanshui Shahe Noodles is in Shahe Town, Guangzhou, hence the name. It is a common snack ingredient in Guangdong, Guangxi, Hainan, Hong Kong, Macao, and Southeast Asia. The common cooking methods are stir-fried or boiled and then served with soup, such as stir-fried beef. River, soup rice noodles.

The raw material of Shahe Noodles is rice. The rice is washed and ground into powder and water is added to make rice slurry. The rice slurry is steamed into a thin noodle and then cut into strips

. Because it is brewed with Jiulong Spring water in Baiyun Mountain, the powder produced is thin, white and transparent, soft and tough

It has both gluten and is suitable for stir-frying, soaking and mixing.

The hand-made Shahe noodles are pink and white. Recently, some stores have added various vegetable juices or fruit juices to make

Colorful Shahe noodles. Shahe noodles have been mechanized, and a large number of self-produced rice noodles have appeared in Guangzhou. Some manufacturers even add borax to aged rice, which affects food safety.

In 2004, the Guangzhou Municipal Government considered declaring Shahe Noodles as a "Product of Origin" under the name "Guangzhou Shahe Noodles"

to strengthen the management of the Shahe Noodles manufacturing industry. .

Wonton noodles

Wonton noodles, also known as wonton noodles, are a very common food in China. Take cooked wontons and egg noodles and add hot soup

and serve.

According to research, wonton noodles first appeared in the Xiguan area of ??Guangzhou at the end of the Qing Dynasty and the beginning of the Republic of China. It is said that it was introduced from Hunan during the Tongzhi period

In the early days, most of them were carried around by vendors. Because hawkers usually go to residential areas to sell at night,

in order not to disturb the public, they will only hit the bamboo board with a small wooden stick to make a "Dudu" sound, so it is also called "Dudu".

Selling Dudu”. Later, some successful hawkers switched to operating in stores. After decades, it became today's old wonton noodle shop.

Wonton noodles are called "Rong" or "Yong" in the industry (the Cantonese pronunciation of both is jung2 "yong"). The former is said to be the abbreviation of "Furong Noodles", and the latter is said to be that the early wonton noodles were smaller, and the lower classes held the small bowls in winter (ie "hug"). In the arms, you can keep your belly full and warm at the same time, so it is also called "Xi Zong" ("Xi" means small).

Ejie Fen Kueh

Originally, it was a home-cooked snack in Fengcheng, Shunde. Later, "Ejie", who was originally a daughter of Daliang, came to Guangzhou to make teahouses

Work. While working, because of her beauty, she was favored by "Huang Dashao" in Xiguan. Later, Huang opened a "Tea

Fragrance Room" and used Sister E's rice cake as its signature product. Due to its thin skin and delicious filling, the rice cake's reputation soon spread throughout Guangzhou. Later it was also spread to Hong Kong.

The fillings of rice cakes include preserved vegetables, dried shrimps, peanuts, coriander, lean meat, etc. The color of the steamed pink fruit is translucent

, and the skin is thin and slightly tough, which is different from the shrimp dumplings.

Cantonese-style mooncakes

Cantonese-style mooncakes are famous all over the world. The most basic thing is its exquisite selection of materials and production techniques. Its characteristic is

the skin Thin and soft, shiny, golden in color, beautiful in shape, exquisite in pattern, clear in pattern, not easy to break, well packaged and easy to carry. Cantonese-style mooncakes are divided into two categories: salty and sweet. The selection of mooncake fillings is very wide. In addition to taro, lotus seeds, almonds, termites, peach kernels, sesame and other fruit materials, salted egg yolk, barbecued pork, roast goose are also used. , mushrooms, ice meat, candied winter melon, dried shrimps, bucket cakes, tangerine peel, lemon leaves, etc., there are as many as twenty or thirty kinds of raw materials.

In recent years, it has developed to use pineapple, durian, banana and other fruits, and even uses Abalone, shark fin, crocodile meat, scallops and other more expensive raw materials.

"Cantonese-style mooncakes" originated in 1889. At that time, there was a cake shop in the west of the city. Lotus seeds were boiled into lotus paste as the filling of the cakes.

It was fragrant and delicious and was very popular among customers. welcome.

During the Guangxu period, this pastry shop was renamed "Lian Xiang Lou", and the cakes filled with lotus paste have been shaped into the current moon cakes.

In the second year of Xuantong, Chen Taiji, a Hanlin scholar, tasted the mooncakes in this store and praised them greatly. However, he felt that the word "Lianxiang" was not elegant, and he suggested changing it to "Lianxiang". He also wrote the "Lianxiang Tower" signboard in handwriting, which is still in use today. Starting from "Lianxiang House"

in Guangzhou, various restaurants and bakeries have imitated the production of mooncakes, and formed "Taotaoju", "Guangzhou Restaurant", "Qu

Xiang". ", "Da Sanyuan" and other famous moon cake brands, "Cantonese style moon cakes" are gradually becoming famous at home and abroad.

The main varieties are: White Lotus Seed Paste, Barbecued Pork Sausage Seed, Pure Lotus Seed Seed, Single Yolk White Lotus Seed Seed, Single Yolk Yellow Lotus Seed

Egg Yolk White Bean Paste Seed Seed, Egg Yolk White Lotus Seed Seed moon, egg yolk bean paste month, egg yolk bean paste month, egg yolk pineapple month, egg

yellow lotus paste month, egg yolk fresh winter paste moon, egg yolk fresh coconut milk mooncake king, bean paste month, bean paste month, pineapple boutique month,

Pineapple month, tribute month, nut taro month, happy children month, golden pizza month, ham month, health month,

66, lotus month, rose bean paste month, Seven Stars Moon, Cream Coconut Moon, Gift Month, Mini Moon, Chestnut Seed Moon,

Double Yolk White Lotus Seed Moon, Double Soybean Paste Moon, Double Yolk Lotus Seed Seed Moon, Double Yolk Lotus Seed Seed Moon, Terminalia Roast Chicken Month, fruit month

, eerwe, three-protein lotus paste month, three-yellow lotus paste month, champagne wine month, flower month, Wuren month, extra-large month

cake, scallop and barbecued pork month , shredded coconut lotus seeds, moon cake filling raw materials, cloud leg moon cakes, etc.

Sausage

Sausage is a common food in Guangdong, Hong Kong and Macao in China. Pork is put into casings made of pig intestines.

After compression and dehydration and sun-drying and other processes.

In the 20th year of the reign of Emperor Guangxu of the Qing Dynasty (1894), a porridge vendor named Wang Hong in Huangpu Town, Xiangshan County, Guangdong (now Zhongshan City) suddenly thought of opening a porridge stall. The leftover pork and liver were marinated with salt, sugar, soy sauce, etc., stuffed into casings, and air-dried for several days. Others tasted it and found it had a unique flavor, so the sausage was invented.

Cantonese-style cured meat has a sweet taste, and its main ingredients include oil, salt, soy sauce, sugar, etc. Among them, sausage is the most common. The preparation method is to cut the pork into cubes, marinate it, and then stuff it into casings (generally made from the small intestines of pigs, sheep and other livestock) and air-dry it. The length may be long or short, and the color is relatively bright.

In addition to sausages, Cantonese-style cured meats also include cured meat, cured duck, cured offal (such as cured duck gizzards, cured duck sausage), and even

cured fish, cured field mice, etc. Multiple species. In addition, there are also compound cured dishes that use a variety of ingredients (such as "jinyinrun" made by stuffing fatty pork into duck liver

and curing it).

The more famous cured meat brands in Guangzhou include Huang Shang Huang, Ba Bai Zai, Cangzhou Cured Meat, Jin Qilin, etc. These four

are called the "Four Heavenly Kings" of Cantonese-style cured meat.

Barbecued pork buns

One of the representative dim sum in Guangdong. The filling is made of barbecued pork cut into small pieces, added with oyster sauce and other seasonings, then wrapped in flour and steamed in a steamer. The general size of barbecued pork buns is about five centimeters in diameter, and one basket usually contains three or four. Good barbecued pork buns are filled with moderately fat and lean barbecued pork. After steaming, the wrapping is soft and smooth, and slightly split to reveal the barbecued pork filling, exuding bursts of barbecued pork aroma. There is also a saying that the standard requirements for traditional barbecued pork buns

are "tall and cage-shaped, with a big belly and a big belly, with only the filling slightly exposed."

Barbecued pork buns are a must-have snack when drinking tea. Barbecued pork buns are also sold in supermarkets after being frozen. However, the flavor is quite different from the tea

freshly served in the building.

As one of the most common and popular tea snacks, barbecued pork buns are very popular among children and have become the protagonist of many

folk legends. Some of the legends circulating in Hong Kong include: the origin of the fillings used in barbecued pork buns is unknown. In addition to leftover barbecued pork, there may also be other unknown ingredients added.

The most widely circulated one is to replace the fillings in the barbecued pork buns with human flesh. This legend was later made into a movie: Human Meat Barbecued Pork Buns at the Eight Immortals Restaurant.

When steaming barbecued pork buns, sprinkle water on them to smoothen the surface. In the past, restaurants did not have kettles that sprayed water, so the dim sum workers would swallow the water into their mouths and then spray it on the bags. Therefore, when eating barbecued pork buns, you need to peel off the outermost layer of skin.

Shrimp dumplings

Shrimp dumplings are a representative dim sum in Guangdong. They are filled with one or two shrimps wrapped in a layer of clear dough and are available in large portions

One bite only. Traditional shrimp dumplings[1] are half-moon shaped with twelve pleats on the spider belly. The fillings include shrimp, meat and bamboo shoots. The most popular nowadays are single shrimp shrimp dumplings. High-quality and delicious shrimp dumplings must have thin and soft skin, and it is better if the dumpling skin is

translucent; the shrimps should be refreshing and chewy, with a small amount of juice inside the dumplings, and the whole dumplings should be hot enough. good.

Some people point out that the origin of shrimp dumplings is the Yizhen Tea House in Wufeng Township near Shuzhugang, Guangzhou. The earliest shrimp dumplings were called "Five Phoenix Shrimp Dumplings" and were born between 1920 and 1930. Shrimp dumplings can be found in Guangdong, Hong Kong, and even overseas

Chinatowns, Cantonese-style teahouses and restaurants. You can also find frozen shrimp dumplings in supermarkets, which can be eaten by heating them in the microwave.

Guangdong Siomai

Among the snacks eaten for drinking tea in Guangdong, Siomai is included. Cantonese style siomai are generally small, no more than two centimeters in length, and three to four can be placed in a small cage. There are various styles of Guangdong siomai, and commonly eaten ones include:

Dry steamed siomai: There is also shrimp siomai, which uses minced pork and fresh shrimp as the main fillings and is wrapped in a bright yellow thin skin

, add a little crab roe to the siomai to garnish, and steam it. However, due to cost issues, crab roe is often used instead of crab roe, and even lower-cost carrot mash is used.

Beef Siomai: minced beef, wrapped in white thin skin, steamed with a green bean on top.

Samsung Siomai: It is a variation of dry steamed Siomai. The pork stuffing is topped with mushrooms, pork belly and shrimp. There are only three Samsung siomai in each cage, which means one of each of these three different types of siomai.

Fish siomai: smaller in size than ordinary siomai, the main filling is minced fish, wrapped in a bright yellow thin skin and steamed.

Usually served as a street snack.

Huangsha pig-run siomai: It is also a disguised form of dry-steamed siomai. It is steamed with pork fillings and pig-run siomai. It is a kind of nostalgic snack. Nowadays, few teahouses supply it. Only some old teahouses such as Linxiang House sell it.

Quail Egg Siomai: The fillings are minced pork, shrimp and quail eggs.

Tingzi porridge

A kind of Cantonese porridge. It first came from the Xiguan area of ????Liwan, Guangzhou. It was originally used by some people on the water (commonly known as "Tingzi" in Cantonese) to operate and sell on the Lizhiwan river, hence the name "Liwan Tingzi Porridge". It is said that It is developed from fish hair

. The main ingredients of Tingzai porridge are fish, lean meat, fried dough sticks, peanuts, chopped green onions, and floating skin, jellyfish, beef, squid, etc. are also added. Tingzai porridge is famous for its smooth, soft and fragrant taste. Nowadays, Tingzi porridge is a must-have food in Guangdong porridge shops in Guangzhou, Hong Kong,

Macau and even overseas. The term for Tingzi porridge in the industry is "Yiwan".

Traditional Guangzhou people believe that Tingzi porridge should be eaten on a boat, and the porridge cooked with river water has a flavor. The tap water currently used is not as good as before. Nowadays, the traditional way of making porridge is rarely sold. There is still an old man in Huangpu District, Guangzhou who sells porridge in the traditional way on his fishing boat. Due to environmental constraints, the last Tingzi porridge in Guangzhou has almost disappeared

In the 1970s, in Renmin South, Guangzhou, on the Pearl River opposite the Nanfang Building, there was still Tingzi porridge.

Jidi porridge

Also known as Zhuangyuan Jidi porridge, it refers to a Cantonese-style porridge that pays attention to the smooth bottom of the porridge. The white rice porridge is boiled until the rice grains are completely melted.

When the guest

orders, ladle into a small pot and bring to a boil, add pork heart, pork liver and pork sausage, bring to a boil and serve in a bowl, sprinkle with peanuts, chop into oil

strips, Serve with a small plate of scattered eggs. Pig offal is also known as "mixed offal", which is beautified as "Jidi" and has become a selling point. It

is one of the famous porridges in Xiguan, Guangzhou, and is very delicious.

Origin: There are many versions of the origin of the name of Ji Di Porridge. It is said that the name "Jidi" is related to Lun Wenxu, a talented scholar from Guangdong in the Ming Dynasty. It is said that Lun's family was very poor when he was young and he made a living by selling vegetables. The porridge vendor next door took pity on his young child and cherished his talent. Every day at noon, in the name of buying vegetables, he would deliver a load of vegetables to the porridge vendor's house with a lunwenxu. After delivering the vegetables, the porridge vendor would serve pork balls, Served with pork rice noodles

and boiled pork liver porridge, it's a good lunch. Later, in Lun's High School, he remembered the porridge seller's kindness and returned to his hometown to eat a bowl of porridge that the boss had cooked for him. Since this porridge had no name, Lunshi named it "Jidi"

and wrote a plaque on it. The name "Jidi Porridge" spread throughout Guangzhou.

The second theory is related to a butcher in the late Qing Dynasty. It is said that this butcher was illiterate and, in order to facilitate his accounting, he learned the words "pork", "pork liver" and "pork rice sausage" from a private school teacher near his home. Later, when the subject was opened, some people encouraged the butcher to take the exam, saying that his fame was all due to his ancestors' virtues. The butcher believed it and ran to take the exam. He wrote the words "pork", "pork liver" and "pork rice sausage" on the exam paper and handed in the paper. It just so happened that the examiner for the new year was the private school teacher who taught him these words. The school teacher was amused and thought it would be better to let him have fun, so he wrote another article for the butcher and handed it in. Later

After entering Butcher High School, the teacher began to regret it and was worried that the butcher would come back again, so he ordered the examiner of the next subject, if

he saw someone who only wrote " The words "pork", "pork liver" and "pork rice sausage" invalidated the paper. Unexpectedly

after the examiner saw the test papers, he remembered the instructions of his ex-convict colleagues and thought that there might be some mystery in it. He himself

was willing to sell his favor, so he decided to do something else. Write an article and let the butcher win again. Later, the butcher went to Beijing to take the imperial examination. He was greedy for the scenery along the way, but unexpectedly he was late and was rejected. While he was stunned, a prince passed by and left behind a lantern. The butcher picked up the lantern and walked to the entrance of the examination room. The guard saw that it was the prince's lantern and thought that this person was very important, so he hurriedly welcomed him in. The butcher put the lantern on the table, wrote seven large characters on the examination paper again, and handed it in. The examiner who saw the lantern in the palace was hurriedly writing an essay for him to submit, and the butcher was in high school again. Later

someone asked the butcher what high school he got from, and the butcher replied: "Pork, pork liver, and pork sausage." Therefore, later generations will

use these three ingredients. The porridge cooked is called "Jidi porridge".

The third theory is that during the Qing Dynasty, Lin Zhaotang, the number one scholar in Guangdong, returned to his hometown to pay homage to his ancestors. He liked to cook porridge with pork liver, pork

loin and pork belly every day. One day, a censor who retired to Guangzhou came to visit Lin Zhaotang. Lin Zhaotang happened to be eating porridge, so he asked him what kind of porridge he was eating. Lin Zhuangyuan knew that the old censor hoped that his son could pass the exams and go to high school, so he pointed at the porridge and replied respectfully: Jidi porridge. After the censor had eaten the Jidi porridge, he returned home and ordered the cook to cook it according to the law. He carefully cooked the Jidi porridge for his son. As expected, his son was the top scholar in high school. The old censor was overjoyed and told everyone about the benefits of porridge. Therefore, Jidi porridge became widely spread.

The fourth statement is closer to the reality of life. In the pork industry and catering industry, Cantonese people call pig intestines "water", but it is not appropriate to write this nickname directly on the menu. In order to improve the status of "Xiaoshui", gourmets gave it an elegant name, "Jidi". Later, porridge noodle shops also changed the name of porridge cooked with pig offal from "pig

miscellaneous porridge" to "Jidi porridge", also known as "Sanyuan Jidi porridge".

Chicken Cake

Guangzhou specialty originates from the "Xiaofeng Cake" produced in Chengzhulou, Henan (Haizhu District), Guangzhou. It has a long history and is far away

Nearly famous. It is named after it was created by Xiaofeng, the maid of Wu Ziyuan, the original owner of Chengzhu Tower. Because people call "chicken"

"phoenix", and its trademark is marked with "chicken" ("chicken" is commonly known as "chicken" by Guangzhou people), so

This cake has two names: it is called "Chicken Cake" and "Xiaofeng Cake".

Chengzhulou is famous for its Xiaofeng cake. There are several different theories:

Xiaofeng was Wu Ziyuan’s maid and she was from Shunde. It is said that one day in the early autumn of the fifth year of Xianfeng in the Qing Dynasty (1855), the host Wu Ziyuan received guests from out of town. It happened that the chef was not around, so he ordered Xiaofeng to make a Cantonese snack for the guests

, and there was no cooking material prepared at home, so I went to Chengzhulou to knead the Huizhou plum vegetables and five-nut cake fillings that had been stored all year round (it was the mooncake season at that time), and added them with sugar. The marinated fatty pork is mixed with refined salt, spices, etc.

Wrap it in a pancake skin, shape it into a ball shape, flatten it slightly, put it in the oven and bake it over slow fire until crispy, then take it out and serve it to guests. . After the guests tasted it, they felt that it was sweet, fragrant, crisp, sweet and salty, salty and sweet, and had a unique taste, so they praised it and asked

What is the name of this cake? Since this cake was skillfully made by Xiaofeng, the owner casually called it "Xiaofeng cake".

One day, the owner Wu Ziyuan received a guest from out of town, and the dim sum chef happened to be away. Xiaofeng took out the biscuits that she had secretly stored to satisfy her hunger, and served them to the guests. Unexpectedly, the guests praised them greatly after eating them, and wrote letters of praise afterwards. In fact, Xiaofeng just collected the leftover dishes from the usual banquets, added some plum vegetables and pressed them into cakes, and then asked the pastry chef to dry them. Unexpectedly, this kind of cake actually softens in the mouth and is very delicious

. This unexpected discovery inspired Wu Ziyuan, so he ordered the dim sum chef to make the same recipe and named the cake "Xiao Feng Cake".

"Xiaofeng Cake" is considered to be the ancestral heritage of the Liang family, and the name "Xiaofeng" comes from its appearance that resembles a chicken.

When Chengzhulou later registered "Little Chicken" as the trademark of "Xiaofeng Cake", it intended to echo the elegance of "Chicken" as

"Feng" folk customs.

It was half a century later that Xiaofeng Cake became famous. Since the Mid-Autumn Festival mooncakes at Chengzhu Tea House were in poor sales, the cake maker suddenly had the idea to use the raw materials for making mooncakes according to the Xiaofeng cake method. Chicken cakes use no less than ten kinds of ingredients, with sugar accounting for 30% of the weight. A small amount of refined salt, pepper and five-spice powder are added, as well as ice meat (fatty pork) and termini. /p>

It is crispy, salty and sweet, can be enjoyed with tea or wine, and has been well received by customers. In this way, a new variety of "Chengzhu

Xiaofeng Cake" was born.

Xiao Feng Cake has won many awards in the past. Including winning the "Best Prize in the Exhibition Competition" in the early 1920s, and the first prize in the "Guangzhou Domestic Products Exhibition" in 1931. It is said that the radio station compiled a jingle for propaganda: "Fellow fellows, when will you leave the provincial capital? The provincial capital is most famous for its guinea fowl cake. You go to the province.

"The most urgent thing in town is to buy chicken cakes." For a long time, travelers from all over the country have liked to carry a box of "Xiaofeng cakes

" home as a mark of their visit to Guangzhou and the most precious "souvenir." ". Overseas Chinese and even foreign tourists regard "Xiaofeng Cake" as a treasure representing Chinese cakes. Therefore, the sales points of Xiaofeng cakes gradually spread all over the province, Hong Kong and Macao.

In September 2000, due to the inability to repay multiple debts, the parent unit Guangzhou Haizhu District Catering Service Co., Ltd.

The company began to be unable to operate, and Chengzhu Tower closed its doors. In March 2006, Chengzhu Tower was demolished amidst many voices of regret.

In 2000, after Chengzhu Building was auctioned, the old employees opened a "Chengzhu Cake Shop" directly across the road from the restaurant's original location and continued to sell Xiaofeng cakes. At present, the store has not been closed due to the demolition of Chengzhu Building. Many Guangzhou citizens still come here every day to buy authentic Xiaofeng cakes.

Lotus paste buns

Also known as lotus paste buns, they are a common snack in Guangdong, Hong Kong and Macau. They are steamed buns filled with lotus paste. The recipe

is to rub Hunan Xianglian with lard into lotus paste, add sugar and oil into the filling, and steam it in a steamer for about fifteen minutes

Serve.

Shou peach bun is also a kind of lotus antler bun. The pink body is like a peach. It is used for red things, and for white things it is a birthday bag, which is white in color and does not have a red seal.

Wife cake

Also known as winter rong cake, it is a traditional Cantonese cake that can also be found in Hong Kong and Taiwan.

The wife cake is round in shape, with a layer of pastry on the outside and winter melon puree on the inside. It is crispy on the outside and the filling is smooth but not greasy

It is better if it is freshly baked.

Origin: There are many legends about the origin of wife cake. One of them is that of a poor couple in ancient times. The wife made winter

melon paste into a round cake and made it into a round cake. My husband sells it in the market and it is very popular. The husband named the cake "Wife's cake" to thank his wife.

There is another story about the origin of wife cake. In the past, there was a wife who voluntarily sold herself into slavery because her father-in-law was sick and her family had no money to treat her.

She loved her deeply. In order to redeem his wife, her husband worked hard to develop a delicious cake, and used the money from selling the cake to redeem his wife. So, later people called this cake "wife" Cake

Another legend is that Wife Cake was invented by Lianxiang House in Guangzhou. In the early years, Lianxiang House hired a dim sum chef from Chaozhou

He made the wife’s homemade cake in his hometown. The winter melon cake was brought to other chefs in the restaurant to try, and the other chefs thought it was delicious. So Lian Xiang Restaurant improved it and launched it. Since it was made by the wife of a Chaozhou chef, they named it "

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Wife cake”.

Bamboo Sheng Noodles

Bamboo Sheng Noodles are noodles pressed with bamboo poles (Cantonese people renamed them "Sheng" because the pronunciation of "gan" is unlucky). Most of them are

Whole egg noodles (also called silver noodles) made of duck eggs are commonly used in wonton noodles in Hong Kong, Macau and Guangdong.

The bamboo riser noodle master sits on one end of the bamboo riser and repeatedly presses the other end of the bamboo riser to lower the dough, then thins it out and then cuts it into noodles.

Egg tart

Tart is the transliteration of the English "tart", which means a pie with exposed fillings (the opposite surface is covered by the crust and sealed with fillings

Pie/pie); egg tart is a "tart" with egg paste as filling. The method is to put the pie crust into a small round basin

shaped cake mold, pour in the egg slurry mixed with sugar and eggs, and then put it in the oven; the outside of the baked egg tart

The layer is a crispy tart shell, and the inner layer is a sweet yellow solidified egg paste.

Laura Mason pointed out in Traditional Foods of Britain that as early as the Middle Ages, the British had been using milk, sugar, eggs and different spices to make food similar to egg tarts. There are records of eating egg tarts at a banquet held by King Henry IV of England in 1399[1]. To this day, egg tarts can still be seen in the UK.

Although egg tarts are very popular among Hong Kong people, their history in Hong Kong is still short. According to research by amateur Hong Kong historian Wu Hao

, in Guangzhou in 1920, competition among major department stores was fierce. In order to attract customers, department store chefs would design a " As a promotion, egg tarts appeared in Guangzhou at this time.

There is no precise year when egg tarts were introduced in Hong Kong. It is said that egg tarts have appeared in Hong Kong cake shops since 1940.

They were introduced into most tea restaurants from 1950 to 1980. .

In the beginning, the egg tarts in tea restaurants were relatively large, and one egg tart could serve as an afternoon tea meal. Since 1990, the number of tea restaurants that also sell cakes has gradually decreased, so now only old-style tea restaurants bake their own egg tarts, while other tea restaurants order egg tarts from bakeries. On the other hand,

Many restaurants in Hong Kong also include egg tarts (small egg tarts) in their dim sum.

Type:

Hong Kong’s authentic egg tarts are classified by tart shells, mainly divided into butter egg tarts and pastry egg tarts:

Butter egg tarts The crust is relatively smooth and complete, like a basin-shaped biscuit, with a butter aroma, similar to the pie crust commonly used in Western pastries. It tastes like a cookie, so there is also a cookie. The name of skin.

Puff pastry tarts are made of layers of thin puff pastry, similar to Western pastry; however, due to the use of lard (Lard)

the taste is thinner. Butter puff pastry is rough. In addition, because the tart crust is thicker, the filling amount of pastry egg tart is less than that of butter egg tart.

In addition to the mainstream egg tarts with sugar and eggs as the egg paste, there are also variant egg tarts with other ingredients mixed into the egg paste,

such as fresh milk tarts, ginger egg tarts, egg whites, etc. Egg tarts, chocolate egg tarts, bird's nest egg tarts, etc.

Famous egg tart shop:

Hong Kong

The egg tarts produced by Tai Cheong Bakery located in Pai Fa Street, Central, Hong Kong Island, were awarded the honorary title of the last Governor of Hong Kong, Mr.

Dingkang patronized it, so it was called "Fat Peng Egg Tart", and the store also attracted many citizens to patronize it. Due to the increase in rent

, the store was temporarily closed. However, enthusiastic customers found a new store for the owner. The store is located just opposite the old store

, making it easy for regular customers to find it. The new store has now resumed operation, and later opened a branch in New Century Plaza, Mongkok on November 11, 2005. The old shop closed down due to the owner's substantial rent increase. The shop is now rented by a chocolate (chocolate) manufacturing and retail store. In 2008, another branch was opened as a stall in the supermarket of Jusco in Whampoa Garden, Hung Hom. The luxury bakery located in Kowloon City, Kowloon, opened in the 1970s and sold more than 3,000 egg tarts every day at its peak. Regular customers include movie star Chow Yun-fat, who is also a regular customer of Tai Cheong: “When they are freshly baked, everyone (luxury and Tai Cheong’s egg tarts).

Macau

The new Holly Tea Restaurant is located on Bunker Street in Taipa, Macau. The bird's nest egg tarts it sells are well-known, attracting many local and foreign tourists, with the largest number of tourists from Hong Kong. The shop also sells many different flavors of egg tarts.

Andrew's Cake Shop in Coloane. It is the originator of Portuguese tarts

Chinese rice roll

A kind of Chinese Cantonese snack made from rice milk. Because its thin skin is made of bran, it is also called roll rice roll.

Or simply steamed rice rolls. Created in the 1930s and 1940s by Pantang Hexian Restaurant in Xiguan, Guangzhou, rice rolls are traditionally filled with minced meat

, fish fillets, and fresh shrimps. It is also a common snack in restaurants in Guangzhou and Hong Kong. The most common ones are shrimp rice rolls

, beef rice rolls and barbecued pork rice rolls.

Preparation method

To make rice rolls, rice paste is placed in a special multi-layer steamer or on a cloth and steamed into thin sheets one by one, and then

layed with other ingredients (traditionally most of them have been pre-cut) Minced beef or pork, fish fillets, shrimps, fried dough sticks

etc.), steamed and rolled into long strips, cut into pieces and served on a plate. Because its shape is long and similar to pig intestines, it is named pig.

Intestinal rice rolls, also known as rice rolls, may be filled with beef intestines, pork intestines, pork liver intestines, fish fillet intestines, shrimp intestines or

fried sausages; Those without fillings are called vegetarian sausages; those with sugar or sesame added to the rice milk are called sweet sausages.

[edit]

Types:

Now sausages. The powder is a must-have for morning tea and night markets in Hong Kong teahouses and restaurants.

The rice rolls in Chaoshan area are made in the same way as those in the Pearl River Delta region. However, due to different ingredients, the taste also has great regional differences.

In Hong Kong, rice rolls are also a common breakfast food in traditional porridge restaurants. The rice rolls usually eaten for breakfast are rice rolls with dried shrimps added on the surface, or white rice rolls without fillings (also known as "vegetarian rice rolls" or "pig rice rolls"), and

Fried rice rolls are fried dough sticks wrapped in rice rolls. In the past, it was often sold by mobile vendors on street corners. In recent years, most of the rice rolls have been converted into shop operations. Usually, the rice rolls are cut into pieces and seasoned with sesame seeds, sweet sauce and chili sauce.

Seasoning:

It is usually served with light soy sauce, hot sauce, sesame and sweet sauce.

Chee Cheong Fun

Chee Cheong Fun is a Chinese Cantonese snack made from rice milk. Its initial shape and size are similar to pig intestines, hence its name

For Chee Cheong Fun. Different from rice rolls, Chee Cheong Fun has no fillings. It is made by steaming rice paste on gauze, then rolling

and finally cutting it into finger-sized pieces. The cross-section of each rice roll is like a tree. It forms an irregular circle shape like annual rings.

Served with different flavors of soy sauce.

"Chee Cheong Fun" is also the original name of "Chee Cheong Fun". However, nowadays people do not call rice rolls with fillings "pig rice rolls". Only those without fillings are called "pig rice rolls".

Water chestnut cake

A pastry made from water chestnut powder (i.e. ground water chestnut powder). Other ingredients include water chestnuts, sucrose, lard and

moisture. Water chestnut cake is generally a crystal clear golden cake mixed with white water chestnut particles. Pantang water chestnut cake, a traditional Guangzhou food, is darker in color but has a stronger sweetness.

Basic preparation method:

Usually, the water chestnut powder is mixed with water to make water chestnut powder. In addition, boil the sucrose in hot water until it dissolves, then add lard and water chestnuts. Then knock the water chestnuts into the boiling sucrose water and stir quickly to form a paste. Pour the cake batter into a cake pan that has been greased with cooking oil and steam for half an hour.

How to eat: Water chestnut cake should be eaten frozen, or the frozen water chestnut cake should be fried in a wok until golden brown and served hot.

Nuttinous Rice Chicken

It is a snack originating from Guangdong. The preparation method is to wrap glutinous rice with lotus leaves, and put chicken, barbecued pork, salted egg yolk, mushrooms and other fillings in the center.

The portion of traditional glutinous rice chicken is quite large. Eating one glutinous rice chicken is almost half a meal. Therefore, around the 1980s, Guangdong restaurants began to introduce guinea fowl with the same ingredients but half the size.

Another snack similar to glutinous rice chicken is lotus leaf rice. The two are similar in appearance, but lotus leaf rice is made of sticky rice instead of

glutinous rice.

According to legend, the glutinous rice chicken originated from the night market in Guangzhou. It was originally steamed with a lid in a bowl. Later, it was wrapped in lotus leaves for vendors to make it easier to pick up and sell.

It is also said that the ancient method of making glutinous rice chicken is to put glutinous rice, scallops, dried shrimps and other fillings into boneless

chicken wings, and then steam them. become. However, glutinous rice chicken prepared in ancient times is still sold in a few restaurants under the name of glutinous rice chicken wings.

Differences from rice dumplings: In addition to being wrapped in lotus leaves and rice dumpling leaves, the glutinous rice chicken is also different. The glutinous rice chicken is folded into lotus leaves and has a square shape

while the rice dumplings are made with ropes. Solid, long or diamond-shaped. The main difference is that glutinous rice chicken is steamed with a steamer, while rice dumplings are cooked with water. The rice of glutinous rice chicken tastes softer, while the rice of zongzi is slightly harder. In addition, the ingredients of rice dumplings and glutinous rice

chicken are also different. Guangdong rice dumplings mainly use beans, fatty pork, and salted eggs as fillings.

Roasted goose

Roasted goose is a type of roasted goose. It is a goose filled with seasonings, hung in a charcoal stove and grilled at high temperature with charcoal

style, with crispy and shiny skin, juicy skin without fishy smell, it is the top quality. It is usually eaten with sweet and sour sauce.

There is no difference in the preparation method of roast goose in Hong Kong. However, due to cost and other reasons, the roast goose in some Hong Kong restaurants actually uses duck instead of goose, but it is still called "roast goose". Roast goose.

The restaurants in Hong Kong that are famous for their roast goose include many roast goose restaurants in Yung Kee in Central and in Sham Tseng, New Territories.

In fact, roast goose is originally derived from roast duck, and this roast duck was originally derived from Beijing stuffed duck.

Chicken feet

It is chicken feet. The name is chosen for its pleasant sound [source request]. Generally, the large claws of meat chickens are cooked and served as

Snacks, you can nibble them for a long time, and your mouth will be full of flavor, but you won’t eat much, so you won’t absorb too much. It is

a good food for people who are greedy and want to lose weight. In addition, chicken feet are rich in colloid, which is also very helpful for beauty.

"Phoenix feet" in Guangdong teahouses generally refers to ruddy chicken feet prepared with purple sauce and other ingredients. When served,

it is served on a small plate in a bamboo bowl. inside the steamer. There is also Baiyun Chicken Feet, which is made using the same method as Baiyun Pig Knuckles. It is also common to cook it with peanuts. There is also a kind of chicken feet made of oil and salt water.

Baiyun pork knuckle

Simply put, it is brine pork knuckle, but without adding soy sauce and other colored materials. According to legend, it originated from Baiyun Mountain in Guangzhou. In the old days, there was a temple on the mountain. One day, the elder came down to ask for alms. A young novice in the temple secretly cooked a pig's knuckle in an earthen pot. When the elder came back, the young novice threw his elbow into the mountains and rivers, fearing that he would be blamed for violating the precepts. Later, a woodcutter discovered it and took it home. He cooked it with sugar, salt and vinegar. He found that it tasted sour, sweet and refreshing, so the preparation method spread. The key to the crispiness of Baiyun Pork Knuckle lies in the process of soaking in water: it is said that the Baiyun Mountain Water is rich in minerals, so the local Baiyun Pork Knuckle is still made with water from the mountain.

Foods made with the same method include Baiyun Chicken Feet. However, according to the "People's Daily" report on November 16, 2005, the "Guangzhou Baiyun Mountain Scenic Area Protection Regulations (Revised Draft)" reviewed and approved by the Standing Committee of the Guangzhou Municipal People's Congress stipulates that the extraction of groundwater and the use of surface water are completely prohibited in the scenic area. It will have an impact on the production of snacks such as pork knuckles.

After talking so much, I’m getting hungry.