Most mature methods in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Cake products are mainly rice and flour, followed by miscellaneous grains, which are steamed to maturity and can be divided into two categories: fermented and non-fermented; Powder and flour food, with rice and flour as raw materials, are mostly cooked. There are many kinds of porridge, most of whose names depend on the materials used, and some are also known for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding pastries and cakes. Except eggs and milk, the materials used are mostly roots, stems, stems, flowers, fruits and kernels of plants. Omnivorous food, which does not belong to the above categories, is named after its miscellaneous materials and is famous for its low price and diverse flavors.
Crispy lotus seed buns
It is made by folding semi-fermented flour and crisp heart (pastry) as skin, filling with lotus seed paste, wrapping into a circle and steaming. Its skin color is white, layered, soft and slightly cool and tough, sweet and delicious. Powder fruit is made by wrapping shrimp, pork and other mixed fillings with lake flour and making them into angular steamed. The skin is thin and white, soft and translucent, and the stuffing in the corner can be seen. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong New Talk" described Guangzhou's dietary customs: "Soak white rice for half a month, and put it into white japonica rice, where it is ground rice, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder angle." In the 1920s-1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and the powder fruit created by a female pastry chef of Sister E in the tea room was the best, which was called Sister E powder fruit. In the 1940s, the tea fragrance room closed down, and the descendants of Sister E transferred to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After the 1950s, major tea houses and restaurants also served it as refreshments. Pink fruit has become one of the beauty points of Yangcheng.
water chestnut cake
It is steamed by mixing water chestnut powder with sugar water. Water chestnut, also known as horseshoe in Cantonese, hence the name. Its color is tawny, translucent, can be folded without cracking, and it is soft, smooth, refreshing and tough, and tastes extremely sweet. This product is the most famous in Panxi Restaurant in Guangzhou. Because it is located in Pankou, which is rich in horseshoes. The horseshoe powder produced has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks. Water chestnut cake made of it is a traditional dish of Panxi Restaurant, which is suitable for all seasons.
lunjiao cake
It is made from rice pulp by fermentation and steaming. Its cake body is crystal clear and white, and the surface layer is smooth and smooth; The inner eyelets are connected horizontally and vertically, even and orderly; Soft and smooth, sweet and fragrant. This product is named after Lunjiao Town, which originated in Shunde County, and has a history of hundreds of years. The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao Cake, every hundred miles away from the former literati, berthed in a boat. In fact, at that time, there was only one famous person. Next to Huafengwei Bridge, there was a stone at the bottom of the river, and a clear spring emerged. Its home was suitable for setting stones to wash sugar, clarify and remove turbidity, and it was not used by others. " However, later generations adopted the method of adding egg white to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.
Honeycomb taro horn
Using taro paste as skin, pork lean meat, shrimp meat, mushrooms, etc. are fried and stuffed, wrapped into horns and fried in oil pan. Its skin color is golden, the surface layer is densely covered with small eyes, and it looks like a honeycomb. The skin is crisp, the inner layer is soft and smooth, and the stuffing is slightly juicy, which is delicious and fragrant. This product is a must-have snack in tea market, which is popular in Guangxi and Hainan. The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro horn.
Crab soup dumplings
Steamed with hot dough wrapped in meat stuffing. Its color is like egg yolk, its skin is thin, it is soft, tough and smooth, its stuffing is tender and tangwang, and it is delicious and has the aroma of acetic acid and alkali. This product has a history of hundreds of years. "Suiyuan Food List" describes: "Dumpling is also a meat dumpling, and the paste surface is pushed away, and the meat is wrapped for stuffing and steamed. Its pleasing place is all about stuffing, but the meat is tender and gluten-free. When I went to Guangdong, I ate the Guanzhen terrace, which was very good. I used pork skin simmer cream as the stuffing, so I felt soft and beautiful. " Pork skin stew paste, which is now pigskin jelly. Add it when mixing stuffing, and it will melt into soup when heated. This method is simple and easy to use, and it was used in Guangdong until the late Qing Dynasty and the early Republic of China. In the 1930s, the famous pastry chef in Guangzhou changed it to add agar to pigskin jelly, or use agar in summer to make the soup both prosperous and greasy. At the same time, use egg liquid, alkali and flour to rub until it is pure and smooth. In this way, it can make its structure compact, smooth and slightly tough, and can be rolled to be thinner without being worn out, so that the soup filled in the stuffing will not leak.
Thin-skinned shrimp dumplings
Also known as shrimp dumplings. Starch (also known as Chengfen) dough is used as the skin, fresh shrimp meat, pork, etc. are mixed well as stuffing, wrapped into dumplings and steamed. It is shaped like a curved comb, so it is also called a curved comb dumpling. The skin is thin, soft, white and crystal clear, and the stuffing in the dumplings is faintly visible; The stuffing is delicious and exquisite in shape. This product was first created by a teahouse by the river in Wucun, a suburb of Guangzhou in 1930s. At first, the materials and shapes were rough. However, because it uses fresh shrimp just caught from the river as stuffing, it is delicious and unusual, and it is loved by diners in the morning tea market. Later, it was introduced to major tea houses and restaurants in Guangzhou, and gradually transformed into exquisite snacks by famous teachers, which were widely circulated and enduring.
steamed dumpling
It is made of egg liquid, water and flour as skin, pork, shrimp and mushrooms as stuffing, kneaded into pomegranate flower shape and steamed. Its color is light yellow, crab yellow is bright, its skin is soft, its meat is refreshing, it contains a little juice, and it is delicious and fragrant. In the 1930s, dry steaming and cooking became popular all over Guangdong, and in the past 20 years, it has spread all over large and medium-sized cities in Guangxi, becoming a must-have product in Lingnan teahouse and restaurant tea market.
Shahefen
It is made by steaming rice pulp into thin sheet and cutting it into strips. Popular in Guangdong, Guangxi and Hainan, it is the most famous one produced by Shahe in Guangzhou, hence the name. Because it is made of water soaked in Jiulong Spring on Baiyun Mountain, the powder produced is thin, white and transparent, soft and tough, and it is suitable for frying, soaking and mixing. In recent years, Shahe Hotel has infiltrated vegetable juice and carrot juice into the slurry to make colored Shahe powder, which has other characteristics.
Lotus leaf rice
Also known as poached rice, it is steamed with rice wrapped in lotus leaves and meat stuffing. The lotus leaves are green, the rice balls are loose, and the rice grains are soft, moist and fresh, with the fragrance of lotus leaves. This product was originally a traditional folk convenience food with a long history. At the end of Ming and the beginning of Qing Dynasty, Qu Dajun's "Guangdong New Language" recorded: "Dongguan is steamed with fragrant japonica mixed with fish, and it is fragrant on the outside and inside, so it is called poached rice." Since the Ming Dynasty, it has been a convenient food for people in the Pearl River Delta of Guangdong. In the 1920s, it was improved by famous teachers and became a famous summer snack in tea shops.
Jidi porridge
It is made by adding pork lean meatballs, pork liver slices and pork vermicelli into porridge and cooking. The color is white and bright, the water is mixed, and the taste is fresh and fragrant.
Boat porridge
It is made of fish fillets, fried peanuts and other ingredients added to porridge. Originally, some house boat used boats to operate on the Litchi Bay River. Boat, commonly known as boat in Guangdong, hence its name. This product combines the advantages of many kinds of raw materials, which is not miscellaneous, crisp, soft and smooth, fresh, sweet and delicious, and suitable for all tastes. This product is developed from raw fish. Travel Notes of South Vietnam: Lingnan people like to take live grass carp, cut it into pieces, add melon seeds, peanuts, radishes, fungus, celery, fried noodles bait, vermicelli and dried tofu, and eat it together, which is called raw fish. ""There is fish raw porridge, and all the products in it are named after the name of fish raw. " Now the boatmen on the Pearl River have moved to the shore, and the boat porridge has also entered the big restaurants and hotels from the small boat.