1, Shahefen Shahefen, abbreviated as mbth Shahemian, is one of the traditional famous foods popular in Guangzhou, Guangdong Province, and its main ingredient is rice. Belonging to Cantonese cuisine, it tastes smooth, tender and refreshing, soft and tough. Therefore, Fen was first named after Shahe. Steam the rice paste into thin slices and then cut into strips. Cooking time is 15 ~ 30 minutes. It contains protein, carbohydrate, vitamin B 1, iron, phosphorus, potassium and other nutrients, and is easy to digest and absorb, and has the effects of invigorating the middle warmer, benefiting qi, invigorating the spleen and nourishing the stomach. In addition to frying, you can also make soup, which is called soup and powder or soup and soup in Cantonese.
2. Boat porridge
Boat porridge was created by Miao nationality (also known as house boat), a nomadic people on the water before the Pearl River Delta, and then developed in Guangzhou. Now it is one of the famous traditional snacks in Guangdong. The ingredients of boat porridge are sashimi, lean meat, shredded fried dough sticks, peanuts, chopped green onion, shredded eggs, floating skin, jellyfish silk, shredded pork, shredded roast duck and squid. When cooking, pour the boiled porridge into the ingredients and blanch it. Boat porridge is famous for its slippery bottom, delicious taste and strong flavor.
3. Guangzhou rice rolls
Guangzhou rice rolls is a must-have item for Guangzhou teahouse, restaurant morning tea and night market, and it is also a must-have item for breakfast of many citizens. Bra rice rolls steamed rice pulp on the cloth, also called bra steamed rice rolls. In the past, mobile vendors sold vegetarian sausages on street corners, but most of them became bunk shops. Rice rolls is usually cut off and seasoned with sesame, sweet sauce and hot sauce. Note that rice rolls and rice rolls are not the same food, but some diners will be confused. Although rice rolls is made of rice paste, it is different from rice rolls. Rice rolls, a mild pig, has no stuffing. It is made of rice paste rolled into a roll and then diced. The cross section of each grain is like the annual rings of trees, which are made from different flavors of soy sauce.
4. Wonton Noodles
Wonton Noodles is also called Zhu Sheng noodles. It is a special snack in Guangzhou, which originated from Guangzhou and Cantonese cuisine. It is mainly divided into noodle soup (lard leek broken fish soup), fried noodles and fried noodles (noodles need to be steamed first and then fried). Wonton Noodles is a very common food in China. Wonton and bamboo tube noodles are cooked, and clear soup made of native fish, shrimp skin, scallops and chicken pot is added, with lard and leeks. Generally speaking, Wonton Noodles consists of three parts, mainly soup and noodles, followed by wonton. It is based on these three aspects to evaluate a bowl of Wonton Noodles.
5. Shrimp dumplings
Shrimp dumplings are a famous traditional snack in Guangdong, belonging to Cantonese cuisine. Shrimp dumplings were founded in a small family teahouse in Wufeng Township, Wucun, a suburb of Guangzhou in the early 20th century, with a history of one hundred years. The traditional shrimp dumplings are half-moon-shaped, and the spider's stomach has twelve layers. The stuffing is shrimp and bamboo shoots, which are delicious, smooth and delicious. Wufeng Township in Wucun is rich in fish and shrimp, and the chef of the teahouse serves pork and bamboo shoots to make meat stuffing. At that time, the skin of shrimp dumplings was sticky (big) rice flour, and the cortex was very thick, but because of the delicacy of fresh shrimp, it soon spread. The teahouse in the city introduced shrimp dumplings. After improvement, one or two shrimps were wrapped in a layer of orange dough, and the weight was mostly limited to one bite.
6, white-cut chicken
White-cut chicken, also known as white-cut chicken, is the most common chicken dish in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor. White-cut chicken skin is smooth and tender, light and delicious, and it is quite famous in Guangdong, Hong Kong and Macao. Qingping chicken is also a kind of white-cut chicken. Boiled chicken began in private restaurants in the Qing Dynasty. Because it is boiled in white without seasoning, it is also called "white-cut chicken" when eating. Sanhuang chicken (yellow feet, yellow skin and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province is also called Sanhuang chicken because of its materials. Later, all restaurants and delicatessens in Guangdong operated "white chopped chicken", which not only used fine materials, but also served cooked "shrimp paste" with chicken. This dish is golden in color, crispy and tender. Extremely delicious, I can't get tired of eating for a long time.
7. glutinous rice chicken
Glutinous rice chicken is a local specialty snack in China, Guangdong and Guangzhou, belonging to Cantonese cuisine. The preparation method is to put chicken, barbecued pork, ribs, salted egg yolk, mushrooms and other fillings into glutinous rice, then wrap them with lotus leaves and steam them in a steamer. The entrance of glutinous rice chicken is full of lotus leaf fragrance, which sticks to the teeth when chewing and has the meat flavor of chicken. According to legend, glutinous rice chicken originated from the night market in Guangzhou before liberation. It was steamed in a bowl at first. Later, for the convenience of being sold by vendors, it was wrapped in lotus leaves.
8. Pantang horseshoe cake
Water chestnut cake is a traditional pastry food in Guangzhou, Guangdong. Pantang water chestnut cake is made by grinding water chestnut into pulp or steaming water chestnut powder with sugar. Pantang horseshoe cake is made of local specialty horseshoe powder. When making, stir-fry the sugar until it is slightly yellow, then dissolve it in the sugar water, add the half-cooked water chestnut powder slurry, and then steam it with strong fire. Its cake is golden and transparent in color, smooth and elastic, and has some horseshoe fragrance, which is especially delicious. People taste one or two water chestnut cakes after drinking tea and eating, which really has a fresh taste. Horseshoe cakes steamed with horseshoe powder produced in Pantang are the best in history.
9. Old fire soup
Laohuo soup, also known as Guangfu soup, belongs to Cantonese cuisine. It is the secret recipe of food supplement and health preservation handed down by Guangfu people for thousands of years. Chinese old fire soup cooked by slow fire has enough calories and takes a long time. It not only takes the effect of medicine to make up, but also takes the sweetness in the mouth. There are many kinds of old fire soup in Guangfu. Various soups and cooking methods can be used to make soups with different tastes and different effects. Soups with local characteristics, such as Ejiao red date black chicken soup, yam poria squab soup, Yuzhu lily quail soup, Polygonatum oxtail soup, Lobelia stewed fish tail, Sanxi soup, winter melon and lotus leaf stewed duck, Cordyceps sinensis bamboo chicken soup, coconut chicken soup, douban pig bone soup, Lady Enforcers pork soup, pickled fish soup, douban Chen Shen soup, cold melon and soybean soup, apple lean black jujube soup, etc. Soup can be meat, eggs, seafood, vegetables, dried fruits, grain, medicinal materials, etc. There are many ways to make soup, such as boiling, boiling, stewing and stewing. Different soups have different tastes such as salty, sweet, sour and spicy due to different materials.
10, roast goose in Shenjing
Roast goose is a traditional dish in Guangdong province, and roast goose in Shenjing is a kind of roast goose, which belongs to Cantonese cuisine. Traditional barbecue originated in Guangzhou, Taishan, Hong Kong and Macao in Guangdong. Deep well roast goose refers to the production method of deep well barbecue, not the local name. Roasted goose skin is crispy and delicious. Many overseas Chinese in Guangdong must like Cantonese food. The required materials are goose, salt, spiced powder, vermicelli sauce, white sugar, galangal powder, soy sauce, rice vinegar, maltose and orange pigment. Small and medium-sized Qingyuan black brown goose is the best. Remove the wings, feet and viscera of the whole goose, blow it clean, coat it with five spices, sew it, scald the skin with boiling water, peel it evenly with cold water and sugar water, air dry it, then marinate it, finally hang it in an oven or an open flame, rotate and bake it, cut it into pieces and serve. Roasted goose is golden in color and delicious. There are many roast goose shops in the Pearl River Delta region, the most famous of which is Shenjing Roast Goose in Guangzhou.
1 1, ginger mixed with milk
Ginger milk is a special traditional snack in the Pearl River Delta region of Guangdong Province. It is made of ginger juice and milk as the main raw materials, with smooth taste and unique flavor. Ginger milk is rich in inorganic salts such as iron, zinc and calcium, vitamins and other essential nutrients for human body. Ginger mixed with milk has the effects of dispelling cold, promoting blood circulation, caring skin, relieving cough and sleeping. It is rich in trace elements such as iron, zinc, calcium and vitamins necessary for human body, and has an excellent effect on promoting the development of brain cells, regulating blood gas and promoting bone growth.
12, roast suckling pig
Roast suckling pig is the most famous specialty in Guangzhou, and it is also one of the main dishes in the "Man-Han Banquet". As early as the Western Zhou Dynasty, this dish was listed as one of the "Eight Treasures", which was then called "Canned Dolphin". In the Southern and Northern Dynasties, Jia Sixie recorded roast suckling pig as an important cooking technology achievement in Qi Yao Min Shu. He wrote: "The color is like amber, like real gold. The entrance disappears immediately, and it is as strong as Ling Xue, and it contains cream and moisture, which is extraordinary. " More than 1,400 years ago, the working people of Han nationality in China had such profound attainments in cooking technology, which really amazed the world. Roasting suckling pig is also one of the sacrifices made by Cantonese people to their ancestors for many years, and it is an indispensable festival for every family. After ancestors sacrificed suckling pigs, relatives would have dinner again. In 2009, open-hearth roast suckling pig was selected as "Top Ten Famous Cantonese Cuisine" in the first Cantonese Cuisine Summit.
13, clay pot rice
Clay pot rice, also known as clay pot rice, is a special food from Guangzhou, Guangdong Province, which belongs to Cantonese cuisine and is a traditional food in Guangdong Province. There are more than 20 kinds of Guangdong-style clay pot rice, mainly bacon-flavored clay pot rice, mushroom-slippery chicken, lobster sauce and ribs clay pot rice, pork liver, roast duck, boiled chicken and so on. Usually, the washed rice is put into the pot, and the water consumption is good. Cover it, add ingredients when the rice is cooked to seven, and then cook it with slow fire. The "pot" made of ceramic tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrant teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. If you are afraid of the heat, it is just as delicious to soak in the soup for a while before eating.