#向广东出发 #
Speaking of Guangdong, Kaiping Diaolou, Guangdong dim sum, lion dance, Wing Chun, these elements are deeply imprinted in people's hearts.
In my eyes, the most attractive thing to me is Cantonese food. To be honest, Cantonese people can solve four meals a day in the tea stall. Crystal clear prawn dumplings fresh and fragrant Q bomb chewy, tea must be ordered steamed chicken claw soft rotten bone mouth, quicksand milk yellow bag glutinous stuffing is simply sweet to the heart, a bite down to heal the whole winter. Four meals a day to eat tea to feed and feed, go to Shunde to taste the special fish raw in your spare time, buy a cup of sweet and spicy ginger milk, run to Jiangmen to sit on the side of the road to eat a bowl of car powder, enjoy the fullness and satisfaction brought by the food.
Also Guangzhou tea drinking is also very recommended. In fact, drinking tea in Guangzhou is not simply drinking tea, eating is the highlight. Cantonese morning tea, a wide variety of refreshments, rich in taste, porridge includes boat porridge, and the first porridge, raw fish fillet porridge, skinny egg lean porridge, etc., desserts such as char siu buns, crystal shrimp dumplings, intestinal powder, flowing yellow buns, horseshoe cake, mara cake, radish cake, durian crisp.
Intestinal powder
Guangzhou steamed sausage powder is a must-eat snack for many foreign tourists to Guangzhou, and many snack bars and tea houses and restaurants are sold. Intestine powder is a must-eat delicacy for Guangzhou people in breakfast, the taste is smooth and delicious, as thin as paper, and the side dishes are mostly lettuce, and the taste is not bad. The deliciousness of intestinal powder lies in the freshness and taste of intestinal powder. It is also crucial to find the right balance between the elasticity and smoothness of rice noodles and the aftertaste. Therefore, the ancient craft of the bragu is favored by everyone. Brush the rice flour on a bamboo cloth, steam until it forms its initial shape, then spread out and shake well. Rice milk immediately turns into a lively rice peel.
Rice, oil, and chives make up the most basic flavor of sausage powder.
Crystal shrimp dumplings
Guangdong shrimp dumplings are more famous, thin skin, soft taste fresh and delicious. Many morning tea diners must order a special dish, using fresh shrimp to make a filling, which is very delicious and delicious
Quicksand milk yellow packet
Milk yellow bun, also known as milk emperor bun, is a traditional Cantonese dessert, Cantonese people like to drink morning tea when ordering a cage, slowly taste its rich milk aroma, and the delicate and smooth taste of milk yellow filling. The perfect milk yolk bun, first of all, the taste of the filling should be sufficient, there must be a strong milk aroma and egg yolk flavor, secondly, the noodles should be as white as snow, the surface should be as light as grease, and the entrance should be as smooth as clouds. The taste is flexible, the wheat aroma is rich, and the nutritional value is higher.
and the first porridge
It is one of the local traditional famous foods in Guangdong Province and belongs to Cantonese-style porridge. Legend has it that it was created in the Ming Dynasty. It is made by adding pork lean meatballs, pork liver slices, and pork powder sausages to the porridge. The color is bright white, the water blends, and the taste is fresh and fragrant. Pay attention to the smooth bottom of the porridge, and the white rice porridge is boiled until the rice grains are fully melted. When ordered, scoop in a small pot and boil, add pork hearts, pork liver and pork intestines, roll and serve in a bowl, sprinkle peanuts and rice, chop fritters, and scatter them on the table with small plates of eggs. Pig offal, also known as "miscellaneous bottom", beautified as "and the first", has become a selling point. Very umami and delicious.
It is said that Wu Zhanji and the first porridge have a history of more than 40 years, and the founder is Wu Zhan, a Shunde person. He opened a father-son shop on Hengjie Street on Wenchang South Road. Since the "Wenyuan" restaurant, one of the four famous restaurants in Guangzhou at that time, was located in Wenchang Hengjie, Wu Zhanji was exactly at the intersection, and when diners who went to the "Wenyuan" restaurant passed by Wu Zhanji, they were attracted by the aroma and the first porridge, and they went in to taste it. Wu Zhanji's and the first porridge color aroma is unique, and diners flock to it. It is very interesting that the students eat and the first porridge, and the college entrance examination is endless, mostly for an auspicious occasion. There are also a lot of parents who buy and take the first porridge home to eat for their children, full of infinite love, pinning on the meaning of "hoping to become a dragon".
Ginger hits the milk
A dessert made from ginger juice and milk. Ginger bump milk taste mellow porridge bottom smooth, white rice porridge boiled until the rice grains are complete. When ordered, scoop in a small pot and boil, add pork hearts, pork liver and pork intestines, roll and serve in a bowl, sprinkle peanuts and rice, chop fritters, and scatter them on the table with small plates of eggs. Pig offal, also known as "miscellaneous bottom", beautified as "and the first", has become a selling point. Very umami and delicious.
Legend has it that in Shawan Town, Panyu, Guangdong, an elderly old woman made a cough disease, and after knowing that ginger juice can cure cough, but ginger juice is too spicy, the old woman can not drink it, the daughter-in-law accidentally poured milk into the bowl filled with ginger juice, strangely after a while the milk coagulated, the mother-in-law drank it and suddenly felt full of fragrance. The next day the illness was fine. Therefore, ginger bumping milk spread in Shawan Town, Shawan people call "coagulation" "buried" so "ginger bumping milk" in Shawan is also called "ginger buried milk"
Durian puff pastry
Guangdong famous point, the skin is crisp and fragrant, the fruit flavor is rich and fresh, and the sweetness is moderate. Even people who resist the taste of durian will change their opinion of durian after tasting this dish. The aroma of durian after cooking is wrapped in a crispy coat and melts in the mouth. People who like to eat durian crisp know that the aroma of durian crisp is classic, although it has a hard appearance, but the heart is crispy and soft, and it feels as if it emits the fragrance of durian again.
The emergence of durian puff pastry must be an invention that has made this taste the pinnacle. Freshly baked, the durian puff pastry is packed in an elaborate brown paper bag.
Held in the hand, there is warm oil that soaks the kraft paper translucently. Mille-feuille puff pastry, a bite of crumbs will stain the mouth and tongue, and if you are not careful, you will spill all over your body, appearing a kind of gluttonous wolf.
When the tongue experiences the crispy skin and feels the fine and smooth durian flesh, the surprise of discovering the treasure in it spreads throughout the mouth. Until it is all eaten, slowly savoring this long aftertaste. Will definitely come back to enjoy it again.
There are so many delicacies in Guangdong, it is a pity not to come and enjoy it once. Welcome to join the Guangdong food family, feel the stimulation of the taste buds, the taste on the tip of the tongue.