1. Barbecued pork buns: Barbecued pork buns are one of the representative snacks in Guangdong and one of the "four kings of Cantonese morning tea (shrimp dumplings, dry steamed siomai, barbecued pork buns, and egg tarts)".

The filling is made of barbecued pork cut into small pieces, added with oyster sauce and other seasonings, wrapped in flour, and steamed in a steamer.

The general size of barbecued pork buns is about five centimeters in diameter, and one basket usually contains three or four.

Good barbecued pork buns are stuffed 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.

2. Shrimp dumplings: Shrimp dumplings are filled with fresh shrimps and are truly shrimp dumplings.

Shrimp dumplings can be said to be the king of Guangdong morning tea. Every teahouse recommends its own homemade shrimp dumplings.

It is said that the idea of ??shrimp dumplings originated from the owner of a small teahouse in the countryside of Henan, Guangzhou.

Because the small teahouse is located in a water town, there are often fishermen hawking fish and shrimp on the river. The boss buys live shrimps, stuffs them with pork, bamboo shoots, etc. to make shrimp dumplings in a unique way. Guangzhou is famous for the delicious shrimps.

3. Siomai: Siomai is a famous Han snack.

Also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, and Ghost Pengtou, it describes the shape of the fluffy and folded top like a flower. It is a kind of pasta snack that uses hot noodles as a skin to wrap the stuffing and steam it in a basket.

In Cantonese morning tea, siomai is the second brother on the menu, just below the shrimp dumplings.

Guangdong siomai, mainly steamed siomai, shrimp siomai, crab meat siomai, pork liver siomai, beef siomai and pork ribs siomai.

4. Barbecued pork buns: Barbecued pork buns are one of the most representative snacks in Guangdong.

The filling is made of barbecued pork cut into small pieces, added with oyster sauce and other seasonings, wrapped in flour, and steamed in a steamer.

The general size of barbecued pork buns is about five centimeters in diameter, and one basket usually contains three or four.

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

5. Rice rolls, also known as rolled rice rolls and pig rice rolls (because they resemble pig intestines), were created by Pantang Hexian Hall during the Anti-Japanese War and are now available in snack shops, teahouses, restaurants, and hotels.

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 line intestines; those with sugar added to the rice milk are called sweet sausages.

6. Quicksand buns: Quicksand buns are actually a variant of custard buns.

Also known as golden quicksand bag.

It is a snack created by Hong Kong people.

Liusha Bao uses salted egg yolk (some also add fresh mung bean paste, which is sweeter and not greasy), butter, sugar, etc. to make a custard filling, which is steamed until it becomes liquid.

7. Tingzai porridge: Many literati went boating, and boat owners cooked porridge on the boats to sell to tourists.

This kind of porridge uses fresh fish fillets, fried vermicelli, jellyfish skin, and peanut kernels as ingredients. It has a very fresh taste. In addition, the scenery is beautiful, the boat is light, the wind is clear, the water is cold, and it is very poetic and picturesque.

8. Glutinous rice chicken: Glutinous rice chicken is a kind of snack special to the Han people in Guangdong, China. It belongs to Cantonese cuisine. The preparation method is to put chicken, barbecued pork, pork ribs, salted egg yolk, mushrooms and other fillings into the glutinous rice, and then wrap it with lotus leaves.

Place in steamer to steam until cooked.

The glutinous rice chicken is filled with the fragrance of lotus leaves in the mouth, sticky to the teeth when chewed, and has the meaty fragrance of chicken.

9. Horseshoe cake: Horseshoe cake is one of the famous traditional desserts of the Han people in Guangdong, Fuzhou and southern Fujian.

It is steamed by mixing water chestnut powder with sugar water.

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

It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste.

10. Durian Cake: The golden and attractive durian cake has a soft and smooth filling made from fresh durian pulp, and is paired with a layered, unusually loose and finely crafted pastry.

After eating, the faint durian smell makes people forget to leave.

Durian cake is the most authentic product of Thailand. In recent years, due to the rise of tourism in Thailand, durian cake has gradually been accepted and loved by Chinese people.

It is a delicacy often found in Guangzhou morning tea.

Delicious and fluffy, with durian aroma.