Everyone will always choose what they like to eat after they become sensible and picky about food.

So far, you must have tasted countless delicacies!

In Guangzhou culture, what are those special snacks that are called delicious snacks on the tip of the tongue? Let’s take a look!

Blanched Chicken:

Blanched Chicken is the most common type of Cantonese chicken dish. It is easy to make, does not add ingredients and maintains its original taste. The white-cut chicken is white in color with oily yellow, the skin is smooth and the meat is smooth, with the aroma of scallion oil, and the scallions are decorated with floral edges, which is light and delicious. It is eaten with mustard sauce and soy sauce. It is a hometown dish in Guangdong and has a unique flavor.

Rice rolls:

Rice rolls originated from the Han nationality snacks in Guangdong. As early as the late Qing Dynasty, the cries of rice rolls could be heard on the streets of Guangdong. At that time, there were two types of rice rolls: salty and sweet. The fillings of salty rice rolls mainly included pork, beef, shrimp, pork liver, etc., while the fillings of sweet rice rolls were mainly sugar-soaked fruits and vegetables, mixed with stir-fried ingredients. Sesame. Rice rolls originated in Guangdong, so it is not difficult to find traces of rice rolls in the streets and alleys of Shenzhen. The rice rolls are shiny, fresh and smooth.

Siu Mei:

Siu Mei is a type of Cantonese cuisine and is very popular in Guangdong cuisine. The BBQ dishes include soy sauce chicken, barbecued pork, roasted pork, suckling pig, roasted duck, roasted goose, roasted hooves, etc. Among them, barbecued pork is a popular type of barbecued pork. Its meat is tender, juicy, bright in color and full of fragrance. Roast duck and roast goose are also classics in Hong Kong-style barbecue. They are oily and shiny, with crispy skin and tender and sweet meat. They taste better when eaten with sauce.

Double-skinned milk:

Double-skinned milk, as the name suggests, contains double-skinned milk. It is said that a farmer named He Shisan in Shunde accidentally mixed something into the buffalo milk while cooking breakfast in the early morning. Soon an old friend who knew the goods bought the recipe and opened a food stall. Eating Shunde Double Skin Milk has become a tradition, and Double Skin Milk has been passed down since the late Qing Dynasty to this day.