1) spicy fish eggs are products of 195s and 196s. At that time, street stalls were cheap. In order to reduce the cost, Chaozhou white fish eggs, or fish that were not very fresh, were used, and then fried and cooked. Unexpectedly, they were very popular and became the mainstay of street snacks in China and Hong Kong. 15

fish eggs can be sold every day, and the sales volume is amazing. 2) The baked rice cake filled with tiles is an authentic street snack in Siyi, and it is also necessary to reward the gods and worship their ancestors. Shenglong specially brought rice cakes from Taishan to make cakes. The dice of the bowl head are only two inches in diameter, with small capacity and even fire, unlike the phenomenon that the sides of the bowl are hard and the middle is soft due to uneven fire. Moreover, the more tiles are cooked, the more delicious they are, and the cakes cooked with old tiles will be especially fragrant. 3) Eggs have appeared in the 195s. In those days, hawkers used charcoal stoves, holding two heavy pieces of pig iron and burning them with egg paste. In recent years, the eggs have been switched to LPG stoves, and the iron clips are lighter. 4) Stinky tofu was originally a traditional snack in Shaoxing, Zhejiang, and it can be seen everywhere in Shanghai. The reason why stinky tofu is extremely smelly is that thick tofu is fermented in an airtight container with "stinky brine" (fermentation broth) and water. 5) Bowl wings Although the bowl wings are not real shark fins, they really come from shark fins. In the forties and fifties, in the vicinity of Banshutou in Temple Street, street stalls used the common name of "pouring rotten water", that is, the leftover wings of restaurants, Toma Evelle tail, to sell bean powder water, monosodium glutamate and soy sauce. Of course, today's bowl wings have been adjusted by making their own pot, without shark fins, but with fans. 7) Sugar onion cake has a history of at least 8 years in China and Hongkong. It is called sugar cake because the sugar sandwiched between pancakes is like pieces of scallion, which was a cheap snack for children decades ago. 11) Stir-fried chestnuts were originally street snacks in Tianjin. In the 195s and 196s, many northerners came to China and Hong Kong, and stir-fried chestnuts spread to China and Hong Kong. Today's fried chestnuts have been gradually replaced by machines. 12) Horse-betting in China and Hong Kong has flourished in the 196s. Horse fans are popular with the slogan "Eat the horse, win the horse", and the horse has become one of the favorite snacks of the general public. Actually, Ma Zi is called "Saqima", which was originally a Lama's snack and was introduced to China in the Qing Dynasty. At first, Ma Zi was common in dim sum shops in Beijing, but later it gradually spread to Guangzhou, China and Hongkong. 13) Maltose Sandwich Cake In Hongkong, China in the 195s and 196s, the family snack for poor children was to use chopsticks to pick a circle of maltose from a small crock as big as the palm of your hand and sandwich two biscuits to eat. No children have eaten this snack for more than ten years. 2) Tofu Flower Tofu flower with a history of 1 years is probably one of the oldest desserts in China. It used to be sold by hanging baskets, and then it was made by bean products factories themselves, and then it was developed into herbal tea shops and sugar water shops. 22) Longxu Sugar, formerly known as Yinsi Sugar, is said to be one of the favorite desserts of the Emperor of the Song Dynasty. Because the dragon represents the emperor, and there are layers of sugar filaments on the surface of the sugar like the dragon's whiskers, it is also known as the dragon's whiskers. 23) White sugar cake It is said that in the Ming Dynasty, there was a vendor named Liang in Lunjiao, Shunde. When steaming muffins, he lost his hand and the powder fell, and the muffins were not loose. But everyone felt fresh and greasy after eating, and the result was quickly sold out. Liang made the mistake by cooking it with white sugar, and steamed out a crystal white "white sugar cake", which was later called Bai 27) The scattered character of egg powder was written as "Yao", which existed in China a thousand years ago, proving that it has a long history. The traditional sugar and egg powder is made of flour, gluten powder, eggs and lard, twisted into egg powder, fried in wok, spread and frozen with boiled wheat sugar. I found this sugar egg roll all over the house. The shape is exactly the same as the traditional one, but the way of making it is a little different. The egg roll is dipped in maltose mixed honey, which is not too sweet and greasy. The egg roll is loose and fragrant, and has a unique flavor. 28) As the main ingredient of the checkered cake is egg paste, the stall owner specially uses Beijing eggs with heavy egg flavor in order to enhance the flavor of the eggs, and the special weight is also increased, with an average of more than half of the eggs at the bottom. There is also a time limit for baking, and it will "get up" in about 4 minutes, otherwise it will become stiff. Eating with butter, peanut butter, condensed milk and sugar is a traditional eating method in the 197s. 3) Fried Three Treasures "Fried Three Treasures" usually consists of three kinds of eggplant, pepper, round pepper or tofu stuffed with fish. Most people think that the more fish, the better. In fact, the proportion is also important when it is delicious, and the proportion of one fish and three dishes is the best. Fish should be beaten by hand and snapped at the mouth. 31) Tintin Sugar In the old days, small vendors selling white sesame candy in Chengdu had a special costume-a small hammer and a small J-shaped iron plate, which was not only a special tool to divide sesame candy, but also a special prop to attract customers. Chengdu people named white sesame sugar "Tintin Sugar" because of the homophonic sound of "tinkling"

Maltose Sandwich Cake is a street snack in Hong Kong, Macao and Taiwan Province. In Taiwan Province, it is generally called malt cake, while in Taiwanese, it is called malt cake. Two biscuits or special pancakes with maltose wrapped around Xiao Mu (or bamboo) branches become maltose sandwich cake. It used to be a popular street snack in Hong Kong, Macao and Taiwan Province, but it is not common now. In Hong Kong and Macao, it is only available in places like China and Hong Kong tourist attractions (such as Tai O) with nostalgia as a selling point, the front of Baige Nest Park in Macau and the front of shops in Erlonghou Park. It is not common in Taiwan Province, and it is usually only found in folk stalls, some traditional vegetable markets and some night market stalls, but the visibility is slightly higher than that in Hong Kong and Macao. Uncle Kee Kee Maltose walks up Billa Street in Macau

to the junction of Costa Avenue

At the gate of the bank, there will be an uncle who sells maltose cookies in a cart (sometimes in front of the pigeon nest park and other places). There is a large maltose tank

on the car, which can make many maltose cakes. There are two prices for maltose cookies. One for the big three yuan and one for the thin two.

Uncle will skillfully put maltose on bamboo chopsticks and sandwich a wafer to make a flavored maltose sandwich. In Macao, uncle Ji Ji maltose is almost unknown and has become a local feature of Macao. Glycyrrhiza uralensis Fisch., also known as airplane olive, first appeared in Guangzhou, and then came to Hongkong, China. It was made by salting licorice and other medicinal materials. Glycyrrhiza uralensis Fisch. has a strong flavor and is sweet in acid, and it is not easy to deteriorate. From 195s to 197s, the mobile vendors of Glycyrrhiza uralensis Fisch carried olive-shaped containers on their backs and peddled along the residential streets. At that time, the height of the Tang building was limited, only a few floors, and the buyers threw money at the street vendors from the balcony. Mesona jelly is one of the famous snacks in South China, also known as Mesona jelly. The appearance and taste of Mesona jelly are similar to another popular snack in Guangdong, Hong Kong and Macao, but the methods and materials are different. Bean jelly is a black soft frozen solidified body in a regular cubic iron drum with a volume of about 2 cubic centimeters. Putting it in the refrigerator can speed up the freezing process. Kansai Town, Hsinchu County, Taiwan Province is rich in Xiancao plants, which are processed into Kansai Xiancao jelly and sold in vegetable markets and ice shops. Longxu Sugar Longxu Sugar was originally named Yinsi Sugar, and its fillings included gum, peanuts, sesame seeds and coconut. It was originally a traditional folk snack in China. The sugar filaments of asparagus sugar are pulled out by sugar gum like noodles. Don't add the stuffing until the shredded sugar turns white. Legend has it that an emperor in the Song Dynasty found silver candy delicious and became one of his favorite desserts. Later, people knew that the emperor also ate silver candy, so he changed his name to asparagus candy. Because the dragon represents the emperor, it must be the silk that is pulled out, and this name has been used to this day. Sugar Onion Cake Sugar Onion Cake is one of the traditional folk snacks in China. It appeared at the latest in the Qing Dynasty. It is made of boiled sucrose or maltose and pulled into white hollow strips, which look like scallion, so it is named "sugar onion" and has no onion ingredients. Then cut the sugar onions with a hot knife to make exquisite sugar onions with 272 holes each. Sugar onion cakes were popular in Chaoshan area of Fujian and Guangdong, and later spread to China, Hongkong, Taiwan Province and other places. Use white dough similar to spring rolls, rolled with sugar onions and some fillings, such as shredded coconut, sesame and maltose, and salted preserved vegetables, coriander, onions and garlic. Baked quail eggs with salt Baked quail eggs with salt are street snacks in China and Hongkong, and some of them are even sold with fried chestnuts. Quail eggs are baked with fried coarse salt, and they will taste in about half an hour. The entrance of quail eggs is soft and smooth with egg fragrance. White Sugar Cake White Sugar Cake, also known as Lunjiao Cake, is a traditional snack made of white rice and sugar in Guangdong Pearl River Delta and China. Dacaigao Dacaigao, which is called "Caiyan" or "Yangcaidong" in Taiwan Province, is a dessert, and its preparation method is simple. The ice at the entrance is cool and slippery, which is one of the summer snacks. At present, in addition to the original taste, Chinese cabbage cakes have evolved into many different flavors in recent years, such as pineapple, egg drop, tricolor (Indonesian coconut juice flavor), chocolate, green tea and so on. Saqima Saqima is a kind of pastry originated from Manchuria, and it was one of the sacrifices offered by the Three Mausoleums outside Guanwai in Qing Dynasty. It was introduced to Beijing by Manchu people and became popular all over China. "Saqima" is a Chinese transliteration of Manchu. Barbecued pork crisp is one of the representative snacks in China folk tradition. Because it is baked, it is drier than other snacks. After being cut, it reveals the filling of barbecued pork and exudes the fragrance of barbecued pork. The temperature of barbecued pork crisp is the key to its quality. The frozen barbecued pork crisp only tastes greasy, so it can only be eaten hot. Before the food and environmental protection department of crisis snacks tested 75 kinds of common Chinese snacks in the market, such as barbecued pork crisp and mangosteen beef, it was found that the total fat, saturated fat and sodium contents of many snacks were on the high side < P >, which increased the risk of chronic diseases, such as cardiovascular diseases and rising blood pressure. The highest saturated fat content is all desserts, the first is coconut milk bean cake, followed by barbecued pork crisp. Beef gizzard crisp is a kind of China Guangdong oiler, which is sweet and named after its shape like the tongue of a cow (called "gizzard" in Cantonese). It is made by mixing flour and sugar and frying. Beef brisket crisp is common in porridge shops in Hongkong, China, because many people eat it with porridge. Crispy Crispy Crispy Crispy is an authentic snack in China and Hongkong, and it is a variety of Xiqiao pie in Guangdong. The taste is soft and dry. The main materials include flour, sugar, baking powder, chestnut powder, eggs, water and stinky powder. Sweet potato balls sweet potato balls are a new creative ingredient of glutinous rice balls. Add the original flour glutinous rice balls into sweet potato pulp and cook them to make sweet soup. Because of the addition of sweet potato pulp and sweet potato powder, sweet potato balls are translucent, crystal clear and shiny, especially chewy. In Taiwan Province, they have almost replaced small glutinous rice balls, which are the same as taro balls and can also be cooked with taro balls. Appearance and eating method Add dried longan (longan) and lotus seeds, cook them together, and then freeze them to become a sweet soup for relieving summer heat. Or add peanuts to make peanut sweet potato balls. Add ginger juice in winter, eat and drink while it is hot to keep warm and nutritious. It is usually sweet soup, the last dish of a Taiwanese banquet, to get rid of oil and get tired.

Reference:-

Glycyrrhiza uralensis Fisch, also known as Airplane Olive

first appeared in Guangzhou

and then came to Hongkong, China

It was made by salting licorice and other medicinal materials

Glycyrrhiza uralensis Fisch is rich in flavor

sweet in acid

not easy to deteriorate

The movement of Glycyrrhiza uralensis Fisch from 195s to 197s

. Shaqima originated from * * *. Street snacks such as fish eggs, glutinous rice cakes

eggs or pancakes. The "traditional" tinkling sugar

is made of an iron box as big as a desk. Tinkling sugar has a history of at least 1 years. Tinkling sugar was introduced from Guangdong Province, and it was not developed until the 196s. The "traditional" ding-ding candy is put in an iron box as big as a desk. Ding-ding candy in the shape of * * * plate candy is broken with a hammer-like tool and turned into candy pieces with different shapes. The traditional taste is ginger, while the new-style ding-ding candy, such as chocolate flavor and mango flavor, not only has different tastes, but also has different tastes. It may be that the production materials are different!

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