Guangzhou snacks can be divided into seven categories: oily food (fried food), fried dough sticks, salty pancakes, dates and so on; Porridge, such as boat porridge, aconite porridge, yaozhu ginkgo porridge, etc. Noodles include Wonton Noodles (represented by "Ou"), Shahe powder (which can be made into fried powder or soup powder), rice rolls pig, Guilin rice noodles 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 pills, etc. Especially double skin milk and ginger milk cream 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, etc.
The following is a special introduction.
One: Baiyun Pig Hand
Baiyun Zhu Shou is one of the famous historical dishes in Guangzhou. Its preparation method is: wash pig's hands (forelegs), chop them up, cook them, rinse them with flowing spring water for one day, take them out, cook them with white vinegar, white sugar and salt, let them cool and soak them for several hours before eating. Because the spring water for soaking pig hands is taken from Baiyun Mountain, it is named Baiyun Pig Hands. Baiyun pig's hand is a kind of sour food, which tastes sweet, fat but not greasy, crisp skin and never tires of eating. The production of Baiyun pig's feet pays attention to color, fragrance, taste and shape, and is decorated with "five willow materials" or shredded red pepper, so the color is harmonious and the taste is better.
Two: Baiyun chicken feet
Chicken feet or chicken feet. Put chicken feet in boiling water, turn off the heat and soak slowly. Pick it up and soak it in running water.
Drain the water for about 2 hours, and then soak it in water adjusted to a moderate degree with sugar, vinegar, salt and monosodium glutamate for 2 hours. Eat sour.
Sweet and refreshing, not greasy.
Three: Shahefen
Shahefen is a very popular rice product in Guangzhou. Therefore, the powder originated from Shahe, hence the name. Its practice is to take Baiyun Mountain to Kowloon.
Soak rice in spring water, grind it into pulp, steam it, and cut it into strips. Shahefen has a history of 100 years. Its powder is white, thin and tough, and it is dry to eat.
Fried, wet fried, soaked (soup powder) food, cold salad, etc. Shahe Hotel has a banquet specially prepared for Shahe powder, which includes not only salty food and sweets, but also various dishes.
Fruit and vegetable juice is made into colored sand river powder, which is colorful and has different tastes.
Four: Wonton Noodles
Guangzhou traditional daily snacks evolved from northern wonton. Mix noodles with egg white, roll into thin skin, and make wonton skin and noodles; use
Lean pork and 30% fat pork are mixed with fresh shrimp, sliced fish, egg yolk, and sometimes fresh bamboo shoots, as well as seasonings.
Stuffing; The soup is made of pork bones, shrimp and native fish. It is thin and stuffed, and forms a bowl with spaghetti.
Fifth: the first bowl of porridge
One of Guangzhou porridge. Seasoning can use fresh pig, liver, kidney, heart, tongue, belly and vermicelli.
Porridge "; It can also be made of pork balls, pork liver slices and pork vermicelli, which coincides with the champion, champion and flower exploration in the old imperial examination.
The meaning of flowers, so it is also called "the first porridge of the champion". The porridge bottom is exquisite, made of fine rice, scallops, native fish, pig bones and yuba.
All right.
Six: raw porridge
One of the traditional porridge in Guangzhou is a general term, which is made of pre-cooked rice porridge and fresh meat. Pig bones, big ones
Boiling rice porridge with ground fish or Jiangxi Yaozhu as porridge base; Meat materials include fish fillets, pork slices, pork liver, pork loin, beef slices, chicken pieces and so on. Use them first.
Marinate with oil, salt, sugar, wine, monosodium glutamate and soy sauce, then add shredded ginger and mix well. Cook rice porridge in a small pot, add meat and roll.
Leave the fire for a moment and add chopped lettuce to eat. With pepper, it tastes more delicious.
Seven: boat porridge
In the old western suburbs of Guangzhou, litchi trees were planted on both sides of the river, which was then called litchi Bay. This is what the "Liwan Night Song", one of the eight scenic spots in ancient Yangcheng, refers to.
Every summer evening, many scholars and tourists from all walks of life come here by boat to play and travel. Among them, there are boats.
Boat porridge is served at the door. If tourists on shore or other boats need it, the owner of the porridge boat will pass the porridge bowl by bowl.
Go ahead. It's very popular. Gradually, even snack bars on land sell this kind of porridge called Liwan Boat Porridge.
Boat porridge is made of fresh river shrimp or fish fillets, followed by jellyfish, fried peanuts, cold noodles, chopped green onion and Jiang Mo.
Wait, the porridge is boiled, fragrant and steamed right before eating, which is very fresh and sweet. Whether in a street restaurant or a guest like a white swan.
This kind of porridge unique to Guangzhou can also be tasted in such a five-star hotel.
Eight: Fried Snails
River snail is different from stone snail, which is characterized by thin shell and thick meat. Cooking with a herb called perilla will produce fragrance.
There is spicy taste in it, and spicy taste is sweet. This strange smell is not only liked by southerners, but also by northerners, Hong Kong and Macao compatriots and foreign friends.
Everybody loves it. They often taste perilla with relish at the Xiao Mu table in street food stalls (or high-end hotels and restaurants).
Stir-fried snails. When frying, you can also add spices such as pepper, onion or garlic, lobster sauce and salt, which tastes better.
Nine: rice rolls
A rice product, also called steamed rice rolls with bra. Take rice rolls, the most famous "Yinlu" in Guangzhou as an example: the store is located in Wenchang Road, specializing in.
Rice rolls, the king of lobster sauce beef, is famous for its thinness, toughness, fragrance and smoothness. In the early days of liberation, it was run by Wennei. She studied under a famous teacher and learned to steam and pull.
Rice rolls's specialty, its rice rolls is "white as snow, thin as paper, shiny, smooth and delicious". Rice rolls is also known as Juan Fen and Zhu rice rolls.
(Because it looks like pig intestines), it was created by Pantang Seafood Restaurant in War of Resistance against Japanese Aggression's time, and now there are snack bars, teahouses, restaurants and hotels.
It is to steam rice slurry into thin skin one by one with a special multi-layer steamer or cloth, and add meat, fish fillets, shrimp and so on. On it, respectively, and steam.
Tear it open and roll it into long strips. Cut it and eat it. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. empty
It's called an empty stomach; Rice milk with sugar is called sweet sausage.
Ten: shrimp dumplings
One of the traditional famous snacks in Guangzhou. Founded in the 1920s. Wash gluten with white flour, then precipitate, dry and finely grind.
Make skin: add a little salt to the noodles, pour in boiling water and mix well, cover and bake until cooked, add lard and rub well. Fresh shrimp and pigs
Meat, shredded bamboo shoots, etc. Because the stuffing is smaller than that in northern jiaozi, it is packaged into chicken shape and white rabbit shape. Generally, it is cooked in 5 minutes by steaming in a big fire. striffen
Transparent, the shrimp meat in the stuffing is dark red and faintly visible; Delicious, smooth and delicious.
Eleven: dry steaming and sales
One of the traditional famous spots in Guangzhou was founded in 1930s. Steamed with half-exposed meatballs wrapped in dough. Whole egg dough or
Half an egg, half a water, and the right amount of alkaline water; Pork, beef, shrimp, mushrooms, etc. It is used as a filler and kneaded into pomegranate flowers, vases and waist drums.
Shape and other shapes, decorated with crab roe, steamed crab roe is bright, slightly juicy, sweet and refreshing.
Twelve: Chicken Pie
One of Cantonese cakes, formerly known as Xiaofeng cake, is made of pork, sugar, white sesame seeds, melon seeds, olive seeds and other spices.
Mix sugar and oil evenly and bake. Golden and shiny, crisp and sweet, salty and sweet. Legend has it that Xiaofeng, the maid of Cheng Zhulou, was born more than 0/00 years ago.
Create. In order to eat and wear warm clothes, Xiaofeng put away the dishes left by the banquet, added some flour and plum juice, pressed them into cakes and dried them.
Get ready to starve and give it to poor sisters. One day, a guest came to the host's house. Xiaofeng entertained the guests with this cake, which was appreciated by the host and guests.
The owner of Chengzhulou ordered the master to follow suit and named it "Xiaofeng cake"; Because it is shaped like a chicken, it is also called "chicken"
Cake ".
Thirteen: Mid-Autumn Moon Cake
Cantonese moon cakes are the best choice for Mid-Autumn Festival. Its characteristics are: thin and soft skin, luster, golden color and beautiful shape.
Exquisite patterns, clear patterns, not easy to break, easy to carry. Mooncakes are divided into salty and sweet. The stuffing is lotus seeds and almonds.
Mucus, peach kernels, mung beans, sesame seeds, salted eggs, barbecued pork, roasted goose, mushrooms, frozen meat, sugar wax gourd, shrimp, orange cake, dried tangerine peel,
Lemon leaves, scallops, etc.
Cantonese moon cakes are produced by Lianxianglou, Guangzhou Restaurant, Panxi Restaurant, Taotaoju and Fun Cookie House. write
Famous varieties include Taotaoju's "Taotaoju last month" and Lianxianglou's "Lotus Moon Cake".
Fourteen years old: grandma cake
Also known as winter velvet crisp, it is an original variety of Lianxianglou. According to legend, at the end of Qing Dynasty, there was a pastry chef from Chaozhou in Lianxianglou.
He went back to his hometown to visit relatives and brought many famous scenic spots. His wife was not satisfied with it, saying that it was not as good as cooking it herself.
The melon dumplings were delicious, so the pastry chef asked her to make them and try them. His wife cooked a pot of wax gourd with sugar and flour until it was half dry.
Not wet, sweet and smooth, used for stuffing; Then wrap it in flour and fry it in a pot. The skin is crisp and smooth, sweet and delicious. That?
After eating it, the pastry chef was full of praise, and when he returned to Lianxianglou, he brought some back for his peers to taste. Put forward many subtle ideas.
Teachers are proud of themselves, and they feel fresh and praise this kind of rural food with different flavors. When asked about the name of this cake, Chaozhou company
Fu couldn't answer either, because his wife made it, and everyone joked, "Let's call it an old woman's cake!" " Lianxianglou is here.
On the basis of the original production, it was slightly improved and nicknamed "Dong Rongsu".
Fifteen: glutinous rice chicken
Traditional cuisine in Guangzhou. It was created by vendors in the 1930s, and then improved and popularized by teahouses and restaurants.
Enter. Glutinous rice is mainly made of sugar, salt, soy sauce, lard, sesame oil and chicken essence, and chicken nuggets, lean meat, shredded bamboo shoots, mushrooms and shrimps.
Nuts, barbecued pork, eggs, etc. Used as filler; Soak the dried lotus leaves in boiling water, drain the water and wipe a little oil. The main ingredients and fillings are prepared separately.
Ok, wrap it in lotus leaves and steam it 15 minutes before eating. This lotus is fragrant and delicious.
Sixteen: Hewei giblet
One of the famous snacks in Guangzhou. Beef offal, namely beef tripe, beef liver, beef lung, beef intestine, beef heart, beef cypress leaves and other beef offal. Wash beef offal, chop it, and marinate it with oil, salt, soy sauce, oyster sauce, monosodium glutamate and pepper. Add pepper, star anise, spiced powder, etc. Cook slowly with radish. With Chili sauce.
Seventeen: water chestnut cake
Pantang is near the Panxi Hotel where the old Lai Chi Wan is located. Pantang Wu Xiu (including horseshoe, reed, bamboo shoot, lotus root and water chestnut) is produced in this area.
This dessert, made by Master Luo Kun, is made by filtering (horseshoe) powder slurry and mixing it with boiling sugar water, then pouring the boiling sugar water into the powder slurry, stirring and steaming, thus becoming the famous Pantang horseshoe cake. Crystal clear, the entrance is sweet and smooth, and there is some fragrance of horseshoes. People taste one or two water chestnut cakes after drinking tea and eating, which really has a fresh taste.
Water chestnut cake varieties include transparent water chestnut cake, raw ground water chestnut cake, fried water chestnut cake, Yuanyang water chestnut cake and tricolor water chestnut cake.
Eighteen: Clay Pot Rice
Rice cooked in a small casserole and a pot with meat. Wash the rice and put it in a small casserole, add a little oil, salt and chicken essence, and cook it slowly with low heat. Turn the casserole constantly when cooking to prevent the rice from sticking to the bottom. Meat is usually bacon, sausage, ribs, chicken, salted fish, eel, frog, sliced meat and so on. When the rice is cooked to seven or eight minutes, put the meat in the pot until it is cooked. Add fresh eggs and juice prepared with oil, salt, monosodium glutamate, oyster sauce and soy sauce when leaving the fire, and mix well to serve. This way of eating, the fragrance is overflowing, especially the crispy rice crust, which is golden brown, crispy and delicious.
Nineteen: taro horn
One of the snacks with Guangzhou flavor. Lipu taro produced in Guangxi, charcoal taro produced in Guangzhou and areca taro are the best taro for making taro corners. Steamed taro paste is made of skin, pork, shrimp, mushrooms, eggs, etc., wrapped into corners and fried. After cooking, its skin is golden yellow, and the surface layer is densely covered with small eyes, which looks like a honeycomb. The outer skin is crisp, the inner layer is soft and slippery, and salty and sweet.
Twenty: radish cake
Radish cake is a favorite snack of Guangzhou people. Steamed cake with glutinous rice flour and shredded radish as main ingredients. Soak glutinous rice, grind, flatten, shred radish and cook, mix the above two raw materials into paste, add shrimp, bacon, lard, pepper, soy sauce, monosodium glutamate and refined salt, mix well and steam. Families usually make them during the Spring Festival, while teahouses supply them all the year round. Radish cake is usually fried in a pan for a few minutes, which is sweet and delicious; Bowls of radish cakes can be eaten hot without frying.