Baiyun pork knuckle

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.

Baiyun drumstick

Chicken feet or chicken feet. Put chicken feet in boiling water, turn off the heat and soak slowly. After picking it up, soak it in flowing clean water for about 2 hours, filter off the water, and then soak it in water mixed with sugar, vinegar, salt and monosodium glutamate for 2 hours. It tastes sweet and sour, not greasy.

Shahefen

Shahefen is a very popular rice product in Guangzhou. Therefore, the powder originated from Shahe, hence the name. Its practice is to soak rice in the Jiulong Spring of Baiyun Mountain, 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 can be eaten by dry frying, wet frying, soaking (soup powder) and cold salad. Shahe Hotel has a special banquet for Shahe powder. In addition to salty food and sweets, there are colorful Shahe powder made from various fruits and vegetables, which are colorful and have different tastes.

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 70% lean pork and 30% fat pork, and add fresh shrimp, broken fish pieces, egg yolk, and sometimes fresh bamboo shoots, seasonings and even stuffing; The soup is made of pork bones, shrimp and native fish. It is thin and stuffed, and forms a bowl with spaghetti.

Jidi Zhou

One of Guangzhou porridge. Seasoning can be made of fresh pork, liver, kidney, heart, tongue, belly and vermicelli to make "seven porridge"; It can also be made of pork balls, pork liver slices and pork vermicelli sausages, which coincides with the meaning of the champion, second place and flower detective in the old imperial examination, so it is also called "champion porridge". The porridge bottom is exquisite, made of fine rice, scallops, native fish, pig bones and yuba.

Raw porridge

One of the traditional porridge in Guangzhou is a general term, which is made of pre-cooked rice porridge and fresh meat. Boiled rice porridge based on pig bones, native fish or Jiangxi Yaozhu; Meat materials include fish fillets, pork slices, pork liver, pork loin, beef slices, chicken pieces and so on. First marinate with oil, salt, sugar, wine, monosodium glutamate and soy sauce, and then mix with shredded ginger. Boil the rice porridge in a small casserole, add the meat, leave the fire for a while, and add the chopped lettuce to eat. With pepper, it tastes more delicious.

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. The "Liwan Nightsong", one of the eight scenic spots in the ancient Yangcheng, refers to this place. Every summer evening, many scholars and tourists from all walks of life come here to play and travel by boat. One of them is a boat, which specializes in "boat porridge". If tourists on shore or other boats need it, the owner of the porridge boat will hand over porridge bowl by bowl, which is 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, and later jellyfish, fried peanuts, cold noodles, chopped green onion, ginger and so on. Boil it immediately before eating, it is fragrant, steaming and very fresh and sweet. No matter in street restaurants or five-star restaurants like White Swan Hotel, you can taste this kind of porridge unique to Guangzhou.

Fried snail

River snail is different from stone snail, which is characterized by thin shell and thick meat. Using a fragrant grass wok called perilla will produce a spicy and sweet smell. This peculiar smell is not only liked by southerners, but also by northerners, Hong Kong and Macao compatriots and foreign friends. They often gather around Xiao Mu's dining table and enjoy perilla fried snails in street food stalls (or high-end hotels and restaurants). When frying, you can also add spices such as pepper, onion or garlic, lobster sauce and salt, which tastes better.

Steamed vermicelli roll

A rice product, also called steamed rice rolls with bra. Take rice rolls, the most famous "Yin Ji" in Guangzhou, as an example: this store is located in Wenchang Road, specializing in rice rolls sauce beef, and is famous for its thinness, toughness and smoothness. In the early days of liberation, it was run by Wennei. She studied under a famous teacher and learned the special technique of steaming sausage powder. Its rice rolls is "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang Seafood Restaurant in War of Resistance against Japanese Aggression period, and is now available in 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 put meat, fish fillets, shrimp and so on. Steamed, rolled into long strips and cut into plates. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. Without stuffing, it is called vegetarian sausage; Rice milk with sugar is called sweet sausage.

Pink fruit

One of the traditional famous snacks in Guangzhou. Rice flour (that is, dried rice ground into powder) was used as skin, and cooked flour and raw flour were used after 1980s. The fillings included lean meat, cooked fat pig, barbecued pork, mushrooms, bamboo shoots and shrimps. , full but not solid, knead into olive core, steam or fry.

shrimp dumpling

One of the traditional famous snacks in Guangzhou. Founded in the 1920s. Using flour (that is, washing gluten with white flour, precipitating, drying and grinding) as skin: add a little refined salt to flour, pour boiling water, stir well, cover and bake, add lard and knead well. Shrimp, pork, shredded bamboo shoots, etc. As a filling, it is smaller than jiaozi in the north, and packaged in the shape of a chicken's mouth and a white rabbit. Usually it will be cooked after steaming for 5 minutes. The skin is thin and transparent, and the shrimp meat in the stuffing is dark red and faintly visible; Delicious, smooth and delicious.

steamed jiaozi /dumpling (with meat and vegetable stuffing)

One of the traditional famous spots in Guangzhou was founded in 1930s. Steamed with half-exposed meatballs wrapped in dough. The dough is made of whole egg or half egg and half water and a proper amount of alkaline water; Pork, beef, shrimp, mushrooms, etc. Used as stuffing, kneaded into pomegranate flower shape, vase shape, waist drum shape, etc. , dotted with crab roe. The steamed crab roe is bright in color, slightly juicy, sweet and refreshing.

Pork biscuit

One of Cantonese cakes, formerly known as Xiaofeng cake, is made of pork, sugar, white sesame seeds, melon seeds, olive seeds and other spices, and flour, sugar and oil are mixed evenly to form a crust and baked. Golden and shiny, crisp and sweet, salty and sweet. Legend has it that it was created by Xiaofeng, the maid of Chengzhulou, more than 0/00 years ago. In order to have enough food and clothing, Xiaofeng put away the dishes left by the banquet guests, added some flour and plum juice, pressed them into cakes, dried them to satisfy her hunger, and gave them to poor sisters. One day, the host family invited guests, and Xiaofeng entertained the guests with this cake, which was appreciated by the host and guest. The owner of Chengzhulou ordered the master to follow suit and named it "Xiaofeng cake"; Because it looks like a chicken, it is also called "egg cake".

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, beautiful shape, exquisite pattern, clear pattern, not easy to break and easy to carry. Mooncakes are divided into salty and sweet. The fillings are lotus seeds, almonds, plums, peach kernels, mung beans, sesame seeds, salted eggs, barbecued pork, roasted goose, mushrooms, frozen meat, candied white gourd, shrimp skin, orange cake, dried tangerine peel, lemon leaves and scallops. Cantonese moon cakes are produced by Lianxianglou, Guangzhou Restaurant, Panxi Restaurant, Taotaoju and Fun Cookie House. Well-known varieties include Taotaoju's "Taotaoju last month" and Lianxianglou's "Lotus Moon Cake".

Sweetheart 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 Chaozhou pastry chef in Lianxianglou who brought many famous scenic spots when he returned to his hometown to visit relatives. However, his wife was not satisfied after eating them, saying that they were not as delicious as the melon horns she made herself, so the pastry chef asked her to make them and try them. His wife cooked a pot of wax gourd, added sugar and flour, until it was half dry and not wet, sweet and tender, and used it as stuffing; Wrapped in flour and fried in a pot, the pastry chef was full of praise after eating it, and brought some back to Lianxianglou for colleagues to taste. Chefs who have cooked many exquisite snacks also feel fresh, and they are full of praise for this kind of country food with different flavors. When asked about the name of this cake, master Chaozhou couldn't answer because it was made by his wife, so everyone jokingly said, "Just call it grandma's cake!" " "Lianxianglou is slightly improved on the basis of making this kind of cake, which is also called' Dongrongsu'.

Glutinous rice with lotus leaf

Traditional cuisine in Guangzhou. It was created by vendors in the 1930s, and then improved and popularized by teahouses and restaurants. Glutinous rice is mainly made of sugar, salt, soy sauce, lard, sesame oil and chicken essence, as well as chicken nuggets, lean meat, shredded bamboo shoots, mushrooms, shrimps, barbecued pork and eggs. As a 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, wrapped with lotus leaves, and steamed for about 15 minutes before eating. This lotus is fragrant and delicious.

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.

Lingjiao 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.

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.

Taro/yam puffs (made of mashed taro)

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.

Fried radish pie

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.

King Zhajiang Noodles

Choose alkaline water surface, bean sprouts and leeks as ingredients. Soak noodles in boiling water, disperse and drain; Stir-fry bean sprouts and leeks separately, and drain. Heat wok, add noodles, bean sprouts and leeks and stir fry. Add soy sauce, chicken powder and pepper and stir fry for a while.