Cantonese-style moon cakes are one of the famous spots with Han characteristics in Guangdong Province. This is a kind of Mid-Autumn moon cake in southern China, especially in Guangdong, Guangxi and Jiangxi. The reason why Cantonese-style moon cakes are well-known in the world lies in their exquisite materials selection and production skills. It is characterized by thin and soft skin, beautiful shape, exquisite patterns, clear patterns, not easy to break, exquisite packaging and convenient to carry. It is a good gift for people in the Mid-Autumn Festival.

shrimp dumpling

Shrimp dumplings, a traditional snack of the Han nationality in Guangdong, belong to Cantonese cuisine and originated from the teahouse near He Yong market in the suburb of Guangzhou. Those places are rich in fish and shrimp, and the master of the teahouse serves pork and bamboo shoots to make meat stuffing. At that time, the skin of shrimp dumplings was sticky (big) rice flour, and the cortex was very thick, but because of the delicacy of fresh shrimp, it soon spread. The teahouse in the city introduced shrimp dumplings. After improvement, one or two shrimps were wrapped in a layer of orange dough, and the weight was mostly limited to one bite. Traditional shrimp dumplings are half-moon-shaped, with twelve layers of spider bellies. The stuffing is shrimp and bamboo shoots, which are delicious, smooth and delicious.

Shenjing roasted goose

Roasted goose is a traditional dish of Guangdong Han nationality, belonging to Cantonese cuisine. Guangzhou traditional barbecue. Roasted goose originated from roast duck, and small and medium-sized Qingyuan black-brown goose is the best. Remove the wings, feet and viscera of the whole goose, blow clean, coat it with spiced spices, sew the belly, scald the skin with boiling water, cool it with cold water, peel the skin with sugar water evenly, dry it in the air, marinate it, finally hang it in an oven or an open flame, roast it, chop it up and serve it. Roasted goose is golden in color and delicious. There are many roast goose shops in Guangzhou, the most famous of which is Yuji Roast Goose Hotel in Chang Di.

Lingjiao cake

Water chestnut cake is one of the famous traditional desserts of Han nationality in Guangdong, Fuzhou and southern Fujian. It is steamed with water chestnut powder and sugar water. Water chestnut, also called horseshoe in Cantonese, hence its name. Its color is brown, translucent, it can be folded without cracking, and it is soft, smooth, refreshing and tough, and it tastes extremely sweet.

Steamed BBQ Pork Bun

Barbecued pork bun is one of the traditional famous points of Han nationality in Guangdong province, and it is also one of the "four kings" of Guangdong morning tea (shrimp dumplings, steamed buns and egg tarts). Barbecued pork buns are named after pork stuffed in dough. The dough of barbecued pork bun is improved from the fermented dough commonly used in the north. When wrapping, make it into the shape of a sparrow cage. Due to proper fermentation, the top of steamed bread naturally cracks after steaming. In fact, it is a kind of flowering steamed bread with barbecued pork buns.

Wonton Noodles

Wonton Noodles is one of Hong Kong's special cuisines and an indispensable part of Hong Kong's food culture. Wonton is wonton. The earliest wonton was made of whole pork, so it was called "pure meat wonton". Wonton in ancient times was very particular. It should be fat and thin, made into minced meat, and the authentic one should be cut first and then chopped. Now most of the wonton noodles we usually eat are shrimp wonton noodles, and the materials of wonton noodles are wonton skin, shrimp and pork.

Crispy pastry

Melaleuca Crisp is a kind of baked snack, which is named because many layers can be seen on the side after baking. It tastes crisp, fragrant and sweet. There are many ways to do it according to different tastes.

steamed jiaozi /dumpling (with meat and vegetable stuffing)

Dry steaming is a traditional name of Han nationality in Guangdong province, and dry steaming of Guangdong tea is one of the popular snacks that must be ordered in the tea market. It belongs to Cantonese cuisine. Steamed pork, shrimp, wonton skin and eggs are the main raw materials, and soy sauce, sugar, salt, chicken powder, pepper, raw flour and cooking wine are the ingredients. In 1930s, dry-steamed stir-fry became popular all over Guangdong. In the past 20 years, it has spread all over large and medium-sized cities in Guangxi, and has become an essential product in Lingnan teahouses, restaurants and tea markets.

Pink fruit

Pink fruit is the traditional name of Han nationality in Guangzhou, Guangdong. Its skin and shape are slightly larger than that of shrimp dumplings, but it is not necessarily half-moon. Its stuffing is shrimp, fresh pork, barbecued pork, bamboo shoots and mushrooms, and its flavor is different from that of shrimp dumplings. Another difference from shrimp dumplings is that the powder pot can be boiled or fried, that is, fried powder pot. Pink fruit is also called "Sister E Pink Fruit". It is said that the creator of pink fruit is a girl named "Sister E" before the Anti-Japanese War. Because of the unique flavor of pink fruit, the owner of "Tea Room" took a fancy to it, specially invited Sister E to preside over the production in the tea room, and named this snack after Sister E.

Baiyun pork knuckle

Baiyun pig's hand is one of the traditional famous dishes of Han nationality in Guangzhou, Guangdong. Almost every restaurant in Guangzhou has this dish. Take pig's hand as the main material, boil it in boiling water until it is soft and rotten, take it out and let it cool, then add seasoning and let it cool, and you can eat it. It is characterized by sweetness in acid, fat but not greasy, crisp skin, tireless eating, easy separation of flesh and blood, and smooth skin and meat, which is a good accompaniment.