Rice rolls, also known as steamed rice rolls with bra, is a kind of rice product, which is also called pulling powder, rolling powder and rice rolls with pig (because it looks like pig intestines). Due to the large sales volume in the morning market, most shops are in short supply, and people often queue up to get meals, so they are also dubbed as "grabbing powder". It is known as "white as snow, thin as paper, shiny, smooth and delicious" when it is produced.
2. Shahefen
Shahefen is made by steaming rice paste into thin slices and then cutting into strips. Popular in Guangdong, Guangxi and Hainan, the authentic landscape Shahe powder originated in Shahe, hence the name. Because it is made of water soaked in Baiyun Mountain Jiulongquan, the powder is very fine, white and transparent, soft and tough, suitable for frying, soaking and mixing.
3. Wonton Noodles
Wonton noodles originated in Guangzhou and flourished in Hong Kong in 1950s, and they are still very popular today. Guangzhou people love to eat Wonton Noodles, and a bowl of good Wonton Noodles should have "three stresses": when it comes to noodles, it must be silver noodles made of bamboo; Second, wonton, you should use Sanqi to fatten pork, and you should also use egg yolk paste to make the meat taste alive; Three stresses soup, thick soup made of native fish and pig bones. Small wonton noodles are loaded with rich local elements.
4. Cantonese roast suckling pig
That is, the so-called "roast suckling pig", there are two ways to roast suckling pig in Guangdong. One is to burn with smooth skin, with slow fire, and use less oil when burning; The second is to burn it into skin and use a big fire. In this process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer size is the same, and the cortex is more crisp. The roast suckling pig should be peeled with a knife (without meat), and each skin is divided into 8 pieces, a total of 32 pieces. The suckling pig is put in a basin, and the pig skin is covered on the pig, and then it is served with two small plates, such as thousand-layer cake, onion ball, sweet sauce and sugar, which have a unique flavor.
5. Barbecued pork bun
Barbecued pork bun is made by cutting barbecued pork into small pieces, adding seasonings such as oyster sauce to become stuffing, wrapping it with flour and steaming it in a steamer. Barbecued pork buns are generally about five centimeters in diameter, and there are usually three or four in a cage. A good barbecued pork bun with moderate fat inside. After steaming, the foreskin is soft and smooth, slightly cracked to reveal the filling of barbecued pork, which exudes the fragrance of barbecued pork.
6. Braised pigeons
Pigeons are plump, tender, short in fiber, delicious, fragrant and delicious, and are excellent cooking materials. The method of braising young pigeons: Take a few one-month-old plump young pigeons, slaughter them, remove hair and impurities from their bellies, put them into the soup made of soy sauce, fennel, Jiang Mo and star anise, soak them for about 20 minutes, and take them out to dry. Put the pot on the fire, fry the squab until it is crisp outside and tender inside, and take it out. Boil peanut oil and sugar until red, add soy sauce and cook slightly, put soup (water), put squab in, and the amount of soup should overflow squab. Add onion, ginger slices, pepper and salt for about 15 minutes, and then serve. The original soup powder, yellow wine and pepper oil are boiled into a paste and poured into a plate, which can be eaten.
7. Old fire soup
Laohuo soup, also known as Guangfu soup, is a secret recipe of food nourishing and health preservation handed down by Guangfu people for thousands of years. The Chinese old fire soup boiled by slow fire has enough calories and a long time, which not only takes the effect of medicine, but also takes the sweetness of the mouth. A few hours is enough. As the saying goes, "it's better not to drink soup than to eat vegetables." Some people even made up a sentence "Eat meat if you can't eat, and drink soup if you can". Serving soup first and then serving it has almost become an established pattern of banquets in Guangzhou.
8. Shrimp dumplings
Shrimp dumplings first appeared in teahouses near Heshi, a suburb of Guangzhou. Those places are rich in fish and shrimp, and the master 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, which became a famous spot in Guangzhou after improvement and lasted for a long time.
9. Boat porridge
Boat porridge is made by adding ingredients such as fish fillets and fried peanuts to the porridge. At first, some boathouses used boats to work on the Litchi Bay River. Boat, commonly known as boat in Guangdong, hence its name.
10. Sweet and sour pork
Sweet and sour sweet and sour pork, also known as ancient meat. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating. Guangdong chefs mix boneless lean meat with seasoning and starch to make big balls, fry them in oil pan until crisp, and then stick sweet and sour gravy on them. They taste sweet and sour, and are well received by Chinese and foreign guests. Sweet and sour pork ribs have a long history, and now they are renamed "ancient meat" after restructuring. Foreigners often refer to "Gu Lao rou" as "Gu Lao rou", because it has elasticity when eating and gurgles when chewing meat, so these two names coexist for a long time.