1. Oils (fried food):

That is, fried snacks, which take rice, flour and miscellaneous grains as raw materials and have different flavors; Salty fried dough sticks; Sweet sugar sand Weng, smiling jujube, crisp twist; Salty and sweet are mixed with salty pancakes; This kind of snacks is not seasonal and is supplied all the year round, but it is most abundant in winter. When eaten, it is usually matched with porridge to make it thick and thin.

2. Porridge category:

There are many names, most of which depend on the materials used, and some of which are named by the flavor characteristics of porridge; There are boat porridge, "Wu Zhan Ji" and the first porridge, Yao Zhu Bai Guo porridge and so on;

3. Flour and flour:

Rice and flour are used as raw materials, and most of them are cooked. There are Wonton Noodles (represented by "Ou Chengji"), Shahe powder (which can be made into fried powder or soup powder), pig rice rolls, Guilin rice powder, seto powder, etc.

4. Pastry:

Rice and flour are the main ingredients, followed by miscellaneous grains, which are steamed until cooked, and can be divided into two categories: fermented and non-fermented. There are radish cakes, water chestnut cake, Lunjiao cakes, sponge cakes, cotton cakes, alms cakes, flour cakes, taro cakes, etc.

5. Dessert category:

refers to all kinds of sweet snacks, excluding pastry and cake dough, which are mostly made of eggs, milk, plant flowers, fruits and kernels; All kinds of red bean paste, mung bean paste, glutinous rice porridge, eight-treasure porridge, sesame paste, almond paste, soup pills, etc., especially the double-skin milk and ginger juice paste;

6. Zongzi:

There are two kinds of zongzi: sweet zongzi and salty zongzi.

7. Omnivores:

All those who do not belong to the above categories are named after their miscellaneous materials and are famous for their low prices and diverse flavors. Including fried snail, pork red soup, beef bone soup, hot and sour melons and vegetables, etc.

guangdong snacks has the same origin as dim sum, and has a long history. There are many kinds of folk foods in Qu Dajun's Guangdong New Talk, such as fenguo, Shaweng, Zongzi, crispy and so on, which have been flourishing for a long time. Guangdong snacks belongs to Lingnan flavor, mostly from the folk, and most of them have been handed down and become traditional famous food.

There is a difference between guangdong snacks and dim sum at present. Although there are not as many kinds of snacks as dim sum, the materials used are more miscellaneous than dim sum. Snack refers to the small rice and flour food operated by street shops, which is relatively simple to make. Dim sum is a variety of tea houses and morning teas, as well as the beauty of the week. It is characterized by many fancy varieties and fine shapes.

There are four ripening methods in guangdong snacks: steaming, frying, boiling and frying. Guangdong snacks introduced: Crispy Lotus Bun, Ejie Powder Fruit, water chestnut cake, Lunjiao Cake, Honeycomb Taro Horn, Crab-yellow soup dumplings, thin-skinned shrimp dumplings, dry steamed dumplings, Shahe rice, lotus leaf rice, porridge and boat porridge.