Guangzhou snacks can be divided into seven categories: oil-sprinkled noodles (fried food), fried dough sticks, salted pancakes, dates and so on; Among porridge, there are boat porridge, "Wu" porridge, yaozhu ginkgo porridge and so on; Noodles include Wonton Noodles (represented by "Ou"), Shahe powder (which can be made into fried powder or soup powder), rice rolls, Guilin rice powder, and seto powder. Pastry, radish cake, water chestnut cake, Lunjiao cake, etc. Dessert, all kinds of red bean paste, mung bean paste, glutinous rice porridge, eight-treasure porridge, sesame paste, almond paste, soup balls, etc. Especially double skin milk and ginger milk sauce are the most famous; There are two kinds of zongzi: sweet zongzi and salty zongzi. Omnivores, including fried snails, pork red soup, beef bone soup, hot and sour melons and vegetables.
Boat porridge is in the old western suburbs of Guangzhou, and litchi trees are planted on both sides of the river, which is called litchi Bay. The "Liwan Evening Singing", one of the eight scenic spots in the ancient Yangcheng, refers to this place. Every summer evening, many scholars and tourists from all walks of life come here to play and travel by boat. Among them, there is a boat that specializes in "boat porridge". If tourists on shore or on another ship need it, the owner of the porridge boat will hand over porridge bowl by bowl, which is very popular. Gradually, even snack bars on land sold this kind of porridge called Liwan Boat Porridge.
Boat porridge is made of fresh river shrimp or fish fillets, and later jellyfish, fried peanuts, cold noodles, chopped green onion and ginger slices. Boil it immediately before eating, it is delicious, steaming and very fresh and sweet. No matter in street restaurants or five-star restaurants like White Swan Hotel, you can taste this kind of porridge unique to Guangzhou.
Stir-fried snail is different from snail, which is characterized by thin shell and thick meat. Stir-frying with a fragrant herb called perilla will produce a strange pungent and sweet taste. This peculiar smell is not only liked by southerners, but also by northerners, Hong Kong and Macao compatriots and foreign friends. They often enjoy fried snails with perilla in street food stalls (or high-end hotels and restaurants) near the dining table in Xiao Mu. When frying, you can also add seasonings such as pepper, onion or garlic, lobster sauce and salt, which will taste better.
Steamed rice roll is a kind of rice product, also called bra steamed rice roll. Take rice rolls, the most famous "Yin Ji" in Guangzhou, as an example: this store is located in Wenchang Road, specializing in rice rolls sauce beef, and is famous for its thinness, toughness and smoothness. In the early days of liberation, it was run by Wayne. She studied under a famous teacher and learned the special technique of steaming sausage powder. Its rice rolls are "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang and Xiange in War of Resistance against Japanese Aggression's time and is now available in snack bars, teahouses, restaurants and hotels. It uses a special multi-layer steamer or cloth to steam rice slurry into thin skin one by one, and add meat, fish fillets, shrimps and so on. Steamed, rolled into long strips and cut into plates. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. If there is no stuffing, it is called vegetarian sausage; Adding sugar to rice slurry is called sweet sausage.
Shahefen Shahefen is a very popular rice product in Guangzhou. Therefore, Fen is named after the Shahe River. Its practice is to soak rice in the Jiulong Spring on Baiyun Mountain, grind it into slurry, steam it and cut it into strips. Shahefen has a history of 100 years. Its powder is white, thin and tough, and its eating methods include dry frying, wet frying, soaking (soup powder) and cold salad. Shahe Hotel held a special banquet for Shahefen. In addition to salty food and sweets, it is also made of colorful Shahe powder squeezed from various fruits and vegetables, with bright colors and different tastes.
It is said that a farmer named He in Shunde accidentally knocked over a pattern in buffalo milk when he was cooking breakfast early in the morning. Soon, an old friend who knows the goods bought the formula and opened a food stall. This Shunde double skin milk has also become a tradition. This old friend is now the ancestor of boss Wu of Wenxin Laopu, and double skin milk has been circulating since the late Qing Dynasty.
Boil freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. Hot air will make the surface of fresh milk crust; After the milk is completely cooled, leave the skin to remove the milk, then add fine sugar and protein to the poured milk and stew it on the fire, and soon it will form a layer of skin again; Pour the stewed milk back into the original bowl, hence the name "double skin milk". What you want to eat is another layer of smoothness and kindness besides the sweetness of milk. The rich aroma makes double skin milk the favorite of Guangzhou people. Look at the Wenxin old shop next to Tianhe Hongcheng Square, and you will know how popular it is.
Wenxin old shop pays attention to the selection of materials, so the color and taste are dignified and pure. A newly stewed bowl will be served steaming, and the aroma will be as warm as Jiangnan kannika nimtragol in his early twenties; Swallowing a bite, sweet but not greasy, looks like the thin skin and red lips of kannika nimtragol, which can give you a gentle desire for a better life dream. Many people who don't eat dessert can accept Shunde double skin milk, perhaps because it is gentle and solemn. Wenxin's double-skin milk has many flavors to choose from, which can be pure double-skin milk or double-skin milk with red beans, lotus seeds, chicken nest eggs, raisins and ginger juice. In hot summer, one more choice is to be in a good mood.
Guangzhou people love to clear away heat and detoxify, so they can't eat dessert without Guiling Ointment. It is best to add turtle paste to sweet red bean paste: bean paste is thick and sweet, and turtle paste is slippery and bitter, which complement each other. Wenxin's Guiling Cream belongs to the head store and is sent by the branch, but there is still a key point in the bean paste: choose big red bean which is easy to cook, shell it with high fire, stew the meat with low fire, cook it slowly for two hours, and then add fine sugar to taste, so that the bean paste will not have the astringency of water when eating, and it will be fine and even, and there will be no green and yellow car-scrapping.
Nanxin ginger mixed with milk and ginger juice mixed with milk were first produced in Shawan Town, Panyu County. Shawan is a land of plenty, and raising buffalo to produce milk is a sideline of local farmers. Buffalo milk produced here has a high concentration and contains a lot of fat, which can be made into various dairy snacks, among which ginger juice is the most famous, and it is spread all over restaurants in Guangzhou, Hong Kong and Macao. According to the theory of traditional Chinese medicine, milk is sweet and cold, which can replenish deficiency, while ginger is pungent and slightly warm, which can dispel cold, warm stomach, resolve phlegm and lower qi. Therefore, ginger juice collides with milk in cold weather, making it feel warm all over, which can be described as ingenious cooperation. Since 1980s, Nanxin milk dessert experts have rediscovered their potential and developed it. It has the characteristics of ginger and milk, and has the effects of dispelling cold, invigorating stomach and relieving cough. Many Japanese and American guests have come here to taste it, and some regular customers often buy take-away food to eat at home, which is very popular with consumers.
1987 and 1995 were awarded the title of "famous brand snacks" in Guangzhou Food Festival;
Coconut ice cream made in Shunji Ice Room, No.79 Bao Hua Road, Liwan District is a famous historical brand snack in Xiguan. It was originally created by vendor Lv Shun in the 1920s. It uses thick and firm coconut meat as raw material, processed into fresh shredded coconut and squeezed into coconut juice, and then mixed with fresh buffalo milk, eggs and sugar. The unique production technology makes the ice cream soft, smooth and delicious, with rich coconut fragrance and unique flavor. In 1950s and 1960s, some foreign heads of state and distinguished guests, such as Prince Sihanouk of Cambodia, appreciated and liked it. Since 1956, it has been awarded the title of "Guangzhou Famous Brand Food".
Kaiji mung bean paste mung bean paste is a very popular dessert in Guangzhou. The dried tangerine peel and mung bean paste produced by Kaiji dessert shop located at No.889 Jinlong East Road, Liwan District is famous for its smoothness, sweetness, heat clearing and unique flavor. For this reason, the boss, Ye Jiankai, was dubbed as "the opening of bean paste". Kaiji mung bean sauce uses fresh and high-quality mung beans as raw materials, adds appropriate amount of herbs and dried tangerine peel, seasoning with white sugar and yellow sugar, and boils at a proper temperature to make mung beans "sand" and "coat" (shell).
1994 won the title of "Golden Snack" in Guangzhou Food Festival;
1997 won the title of "traditional brand-name snacks" in Guangzhou Food Festival; The first batch of national "Chinese famous snacks" were recognized as varieties.
Name: Nanxin Milk Dessert Expert
Address: steamed brown fruit at No.45 Shifu Road, Guangzhou, which is a well-deserved Guangdong specialty! It is said that it originated in Zhaoqing, and those authentic steamed fruit palms are extremely huge (compared with what we can usually buy, of course). When it spread to Guangzhou, Guangzhou people brought forth the old and brought forth the new. So far, there have been many new varieties: Yaozhu Brown, Boba Brown and Red Bean Paste Brown ... But as far as I'm concerned, I still like the most traditional steamed fruit brown.
In the cold winter, take a hot palm and peel it off layer by layer, and you will smell a thick smell of glutinous rice and beans. Suddenly biting down, that feeling is like a warm current coming from Tianshan Mountain in all directions. It seems that a martial arts expert is helping you get through the major acupoints! Chewing bite by bite, mixed with the sweetness of pork belly and the delicacy of mushrooms, is simply the best in the world. It is unique in that brown beans are very soft and delicious!
Hewei giblet radish
Hewei beef offal radish is said to have been invented by a Hui chef who lived near Guangta Temple during Guangxu period. Guangta Temple is a mosque with a long history, and it was once a Muslim settlement nearby. Because of religious beliefs, Muslims don't eat pork, so a Hui chef thought of opening a Niuxiang shop near Guangta Temple. He stewed beef intestines, beef ribs, beef lungs and radishes in five kinds of sauces, such as pepper and star anise, for several hours. After the beef offal was soaked thoroughly, the radish absorbed the beef offal very slowly, so he cut it into small pieces and ate it with a small bamboo stick with Chili sauce. It is called "He Wei Niu Za Radish" and its entrance is unforgettable. As soon as this smell came out, it really attracted Muslims and even non-Muslims nearby to visit. As a result, Guangzhou people who are good at eating have followed suit, and spicy beef offal radish has spread to this day. Ou Ji Cheng Shang Tang Xia ren wonton
Wonton (called Wonton in the North) and Wonton Noodles are popular snacks in Guangzhou. There is a famous "loveless pair" in He Danru in Qing Dynasty. "If you have wine, why don't you buy the moon a drink? If you have no money, you have to eat wonton. " It can be seen that wonton and wonton noodles were both popular foods at that time. Xiguan Shrimp Wonton is located atNo. 127, Shifu Road, Xiguan Food Street. It is one of the best shrimp wonton in Xiguan and has been awarded the title of "famous snack" since 1956. Its soup is carefully cooked with shrimp, native fish and pig bones. Wonton stuffing is made of fresh pork, fresh shrimp and fresh eggs, wrapped in thin wonton skin and cooked. The cooked wonton is pink and tender, delicate and attractive, so it has the reputation of "glass wonton". 1997 was awarded the title of "Chinese Famous Snack" in China.