Cantonese snacks belong to the Lingnan flavor, mostly from the folk, most of them have been handed down and become traditional famous foods. The ripening methods of Guangdong snacks are mostly steaming, frying, boiling and frying, which can be divided into 6 categories: oil products, that is, fried snacks, with rice, noodles and miscellaneous grains as raw materials, with different flavors; cakes, mainly rice and noodles, followed by miscellaneous grains are steamed to cooked, which can be divided into two categories: flour and noodle foods, with rice and noodles as raw materials, most of them are cooked. Porridge, a variety of names, its name is mostly based on the use of materials, but also to the flavor characteristics of porridge and called; dessert, refers to a variety of sweet snack varieties, excluding pastry, cake balls, in addition to eggs, milk, mostly for plant roots, stems, stems, flowers, fruits, kernels, etc.; omnivorous food, all do not belong to the above types of people are, because its material is very mixed and named, known for its low price, diverse flavors.
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Pancakes
Intestinal powder
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Glutinous rice chicken
Hakka stuffed tofu
Shaun
Old Ma gong dumpling ball
Pork intestines swell glutinous rice
Cantonese-style casserole rice
Fresh shrimp wonton noodles
Muffins
Rice taro shrimp stew
Egg yolk shrimp cake
Guangdong mooncakes
Chaoshan oysters
Lunjiao cake
Puff pastry lotus bun
Rat Koji
Four treasures on the soup
Double skin milk
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