1. Guangzhou steamed rice roll rice roll, also known as roll rice roll and pig rice roll (because it looks like pig intestine, Guangzhou people also call it rice roll). It was created by Pantang Hexian Hall during the Anti-Japanese War and is now available in snack shops, teahouses, restaurants, and hotels.

All are available.

It steams the rice milk into thin sheets one by one in a special multi-layer steamer or on cloth, then puts meat, fish fillets, shrimps, etc. on them, steams them, rolls them into long strips, and cuts them into plates.

Those with the above raw materials are called beef intestines, pork intestines, fish fillet intestines and dried shrimp (kernel) intestines; those without fillings are called vegetarian intestines; those with sugar added to the rice milk are called sweet sausages.

2. Dry steamed siomai dumplings. When many people mention Cantonese tea drinking, they immediately think of shrimp dumplings and siomai.

Dry steamed siomai is made of semi-fatty lean pork, shrimp, wonton skin and eggs as the main raw materials, and light soy sauce, sugar, salt, chicken powder, pepper, cornstarch and cooking wine as ingredients. It is wrapped in thin dough and half

The exposed meat fillings are steamed, fresh in color and delicious in texture, refreshing and not greasy.

Nowadays, it is added with refreshing ingredients such as water chestnuts and bamboo shoots to make it more delicious, plump and not too spicy.

Some high-end teahouses in Guangzhou use fresh shrimp meat in their siomai. This new style of siomai is extremely delicious and smooth!

Therefore, when having morning tea in Guangzhou, remember to order a basket of dry steamed siomai.

3. Traditional Shahe Noodles Shahe Noodles are a popular rice product in Guangzhou.

Therefore, the powder first came from Shahe Town and got its name.

The method is to soak rice in Jiulong Spring water on Baiyun Mountain, grind it into powder, steam it, and cut it into strips.

Shahe powder has a history of more than 100 years.

Its powder is white, thin and tough, and can be eaten by dry frying, wet frying, soaking in soup (noodle soup), and cold salad.

Shahe Hotel has a special banquet for Shahe Noodles. In addition to salty and sweet dishes, it also uses the juice of various fruits and vegetables to make colorful Shahe Noodles, which are colorful and have different tastes.

4. Pantang Horseshoe Cake Pantang is located near Panxi Restaurant, where the old Lychee Bay is located.

Pantang's five beauties (including water chestnuts, wild rice stems, wild bamboo shoots, lotus roots, and water chestnuts) are produced in this area.

Water chestnut cake is made by steaming sugar water and water chestnut powder.

Water chestnut, also known as horseshoe in Cantonese, hence the name.

It is dark yellow in color, translucent, can be folded without cracking, and can be popped continuously. It is sweet and smooth in the mouth, with some fragrance of horse hoof.

5. Liwan Tingzai porridge. Guangzhou people call small boats Tingzai. Tingzai porridge is the porridge sold by these small vendors who make a living on small boats and specialize in supplying customers on the waterside and on boats. They are mainly concentrated in Liwan and Dongdi Xihaokou.

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During the Guangxu period, rowing (rowing) became popular in Lychee Bay. The boats passed through the shadows of the trees, and there were rows of painted boats. There were porridge boats serving tourists special fish porridge.

If tourists on the shore or on another boat need it, the owner of the porridge boat will sell the porridge bowl by bowl, which is very popular.

Gradually, even land-based snack bars sell this kind of porridge called Liwan Tingzai porridge.

6. Oyster Barbecued Pork Buns Oyster Barbecued Pork Buns are a typical Cantonese dim sum. The oyster flavor is mixed with the aroma of barbecued pork, making it rich and tangy, soft and delicious.

Good barbecued pork buns are filled with moderately fat and lean barbecued pork. After the steamed buns are cooked, they are soft and smooth. They crack slightly to reveal the barbecued pork filling, exuding bursts of barbecued pork aroma.

It is said that the standard requirements for traditional barbecued pork buns are: tall and bird-cage-shaped, with a big belly and a big mouth with only the filling slightly exposed.

7. Lotus-flavored Glutinous Rice Chicken Lotus-flavored Glutinous Rice Chicken is a must-have snack for Cantonese tea. The ordinary lotus leaves are steamed in a steamer, and the special fragrance is blended into the glutinous rice. The chicken tastes particularly smooth and tender. It can be used

It can also be used as a staple food.

According to legend, the glutinous rice chicken originated from the night market in Guangzhou before liberation. It was originally steamed in a bowl with a lid. Later, it was changed to wrapped in lotus leaves for the convenience of vendors to sell on their shoulders.

In ancient times, glutinous rice chicken was made with glutinous rice, scallops, dried shrimps, or boneless chicken wings as fillings.

The portion of traditional glutinous rice chicken is relatively large, measuring three to four meters long. Eating one glutinous rice chicken is almost half a meal.

8. Pastry egg tart The crust of pastry egg tart is made of flour, sugar, eggs, water, pastry, custard powder and corn flour.

Prepare water dough and pastry dough respectively on these materials, put them in the refrigerator until they are soft and hard, take them out and fold them three times into fours, roll them into dough, divide them into circles with flower cards, put them into chrysanthemum cups, and add

Bake the egg tart paste in an oven at 180°C until cooked, then remove from the oven and serve.

The egg tarts produced are golden in color and delicious, becoming another classic of Cantonese pastry.

9. Shrimp Wonton Noodles Wonton is the common name for wontons in Guangzhou. There are many snack bars selling wonton noodles along Shangxiajiu Road, Xihua Road, and Renmin Road.

Due to its rich soup flavor, thin wonton skin and rich fillings, and the chewy egg noodles, it has become a breakfast and snack delicacy for Guangzhou people.

10. Thin-skinned shrimp dumplings are made of cooked starch flour (also known as starch flour) dough as the skin, mixed with fresh shrimp meat, minced pork, tender bamboo shoots, etc. as fillings, then wrapped into dumpling shapes and steamed.

The skin is thin and white, translucent, soft, tough and refreshing, with a fresh and mellow taste.

Because it looks like a curved comb, it is also called a curved comb dumpling.

This product was first created in the 1930s by a small family-style teahouse in Wufeng Township, Wucun, Henan, Guangzhou (now Haizhu District).

At first, the materials and shape were rough, but because it uses fresh shrimps freshly caught from the river as filling, it is extremely delicious and is loved by diners in the morning tea market.

Later, it was introduced to major teahouses and restaurants in Guangzhou, where it became widely spread and has endured for a long time.