1. Wife Cake Wife Cake is a traditional snack in the Chaozhou area of ??Guangdong made with sugared winter melon, wheat flour, cake flour, maltose, sesame and other ingredients as the main raw materials.
It is the most well-known type of Guangdong Chaozhou-style mooncake that uses the least ingredients, is the simplest in workmanship, and is the most well-known.
Originating from Guangdong Chaozhou dim sum wife cake, the outer skin is baked into an attractive golden color, and the layers of pastry inside are as thin as tissue paper and extremely crispy. When you bite into it, the crumbs fall all over the floor, and you can taste the honey in every bite.
Sweet and sugary taste!
The cakes made by my wife are favored by the boss!
2. Fried ghost Fried ghost is actually fried dough sticks. This name comes from the southern Fujian and Guangdong areas. Because the pronunciation in its dialect is very similar to "ghost", even now, fried dough sticks are also known as fried dough sticks in some areas in the south.
Called "fried ghost".
3. Lion head Lion head is a traditional dish in the Huaiyang cuisine of Yangzhou, Jiangsu Province, China.
Legend has it that the making of lion head began in the Sui Dynasty. When Emperor Yang of the Sui Dynasty was traveling, the chef made squirrel mandarin fish, money shrimp cakes, ivory chicken strips and other dishes based on the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqian Dun, Ivory Forest and Sunflower Hill.
The four dishes of sunflower chopped meat are said to be originally called sunflower chopped meat and sunflower meatballs. Wei Juyuan, the chef of Duke Wei Zhi of the State of Xi in the Tang Dynasty, made four famous dishes: squirrel mandarin fish, golden shrimp cakes, ivory chicken strips, and sunflower chopped meat.
The guests were so impressed that the sunflower chopped meat was renamed the lion head.
This dish has a soft, waxy and creamy texture, healthy and nutritious.
4. Squirrel mandarin fish Squirrel mandarin fish, also known as squirrel mandarin fish, is a traditional famous dish in Subang cuisine made with mandarin fish (or mandarin fish) as the main ingredient.
On September 10, 2018, "Chinese Cuisine" was officially released, and "Squirrel Mandarin Fish" was rated as one of Jiangsu's top ten classic dishes.
5. Donkey Rolling Donkey Rolling Donkey Rolling is one of the traditional snacks in Northeast China, old Beijing and Tianjin. The finished product has three distinct colors of yellow, white and red, which is very beautiful.
Because the soybean noodles sprinkled in the final production process are like the loess thrown up when wild donkeys roll around in the suburbs of old Beijing, it is named "Donkey Rolling".
6. Buddha Jumps Over the Wall Buddha Jumps Over the Wall, also known as Fu Shou Quan, is a famous specialty dish in Fuzhou City, Fujian Province and belongs to the Fujian cuisine.
According to legend, this dish was developed by Zheng Chunfa, the owner of Juchunyuan restaurant in Fuzhou, during the Daoguang period of the Qing Dynasty. According to Mr. Fei Xiaotong, the inventor of this dish was a group of beggars.
7. Dongpo Pork Dongpo Pork, also known as Rolled Pork and Dongpo Braised Pork, is a famous traditional dish featured in Meishan and Jiangnan regions.
Dongpo Pork is found in Jiangsu cuisine, Zhejiang cuisine, Sichuan cuisine, Hubei cuisine and other cuisines, and the cooking methods are also different in different places. Some are boiled first and then grilled, some are boiled first and then steamed, and some are simmered directly to collect the juice.
The main ingredients and shape of Dongpo Pork are similar. The main ingredients are half-fat and half-lean pork. The finished dishes are all neatly arranged mahjong pieces. They are translucent red and the color is like agate. Pick up a piece and taste it. It will be soft.
Not rotten, fat but not greasy.