Ginger Buried Milk

Boil fresh water milk with sugar, pour it into a bowl, and mix it with old ginger juice to make it look like tofu pudding and steamed egg. It is a thin but thick delicacy, but it is smoother and sweeter than tofu pudding and steamed eggs. It also has the functions of warming the body, regulating the stomach, repelling cold, and nourishing the skin.

Snacks

Guangzhou’s snacks can be divided into seven categories: oil type (fried food), including fried dough sticks, laughing dates, salty pancakes, etc.; porridge category, There are Tingzi porridge, "Wu Zhanji" and Di porridge, scallops and ginkgo porridge, etc.; noodles include wonton noodles (Ou Chengji is the most famous), Shahe noodles (fried or blanched), chee cheong fun, Guilin noodles Rice noodles, etc.; pastries, including carrot cake, London cake, etc.; desserts, including red bean paste, mung bean paste, eight-treasure porridge, sesame paste, almond paste, etc. Among them, double-skinned milk and ginger milk are the most famous; omnivorous items, including Fried snails, pig red soup (pork blood), beef bone soup, etc.

Tingzi porridge is made with fresh river shrimp or fish fillets as ingredients, plus jellyfish, fried peanuts, cold skin, chopped green onion, ginger, etc. The porridge is boiled immediately before eating. It is fragrant and steaming. Very fresh and sweet; mix the noodles with egg liquid, roll it into a thin skin, wrap it with stuffings made of minced pork, shrimp, etc., cook it together with the egg noodle skin, add the shrimps to the soup, and it becomes wonton noodles. Tender and fresh soup is the best; Shahe noodles are made from rice soaked in Jiulong Spring water on Baiyun Mountain, ground into powder, steamed, and cut into strips. Its powder is white, thin and tough, and can be eaten by dry-frying, wet-frying, soaking, or cold salad.

Soak the sticky rice, grind it and flatten it, grate and cook the radish, mix the above two ingredients into a paste, add shrimp, bacon, pork, pepper, soy sauce, monosodium glutamate, refined salt, etc., mix well and steam After it is cooked and fried, it becomes pan-fried carrot cake.

The snail has a thin shell and thick flesh. Stir-fry it with aromatic grass (perilla), the aroma will be spicy and spicy, and sweet. You can also add seasonings such as chilies, onions or garlic, black beans, salt, etc. to make it taste better.

Rice rice paste is placed in a special multi-layer steamer or on a cloth and steamed into thin sheets one by one. Meat, fish fillets, shrimps, etc. are placed on them respectively. Steamed and rolled into long strips, cut into pieces. dish. Its color is like snow, it is as thin as paper, it is shiny, smooth and delicious.

Hometown Lotus Root Cake

Grate the lotus root into thin slices and add ingredients such as mushrooms and dried shrimps. After mixing well, make it into a round cake shape and fry it in a pan until golden brown, and it becomes a delicious hometown snack.

Hakka Food

Dongjiang Salt Bureau Chicken, Braised Pork, Dongjiang Stuffed Tofu, Osmanthus Fish in Soup, Hakka Stuffed Three Treasures, Niangjiu Drunk River Shrimp, Braised Grass Carp, Crystal Chicken , potato shreds in pot, and salty duck are the top ten famous Hakka dishes.