There is a saying: "People are in China, food is in Guangdong", Guangdong people love to eat, can eat is not a waste of time. Through the arcade, the streets are full of birds of wonton, airplane olive, glutinous rice, and sugar sand; along the street, double skin milk, and the first porridge, wonton noodles are lined up. This is Guangdong, a paradise where countless foodies are enchanted. There are thousands of cuisines in Guangdong, and there are many snacks in guangdong, and there are countless snacks. The following is a selection of the top ten top snacks in Guangdong that are the most distinctive and popular, if you are in Guangdong, don't miss it.
1. Steamed sausage powder
Steamed sausage powder is one of the traditional foods in Guangdong, is a rice product, because of its shape like pig intestines, so called intestinal powder. Intestine powder is a must-have for Guangzhou tea houses and restaurant morning tea night markets, and it is also a must-have for the breakfast of the people of Guangdong, and one of the delicacies in the memory of Lao Guang.
This product is ground into rice milk with old rice water, spread on a clean cloth and steamed in a pot, wrapped in minced meat, eggs, vegetables and other steamed, drizzled with sauce. The classic intestinal powder is more famous according to geography (taste) such as Xiguan intestinal powder in Guangzhou, Hakka intestinal powder in Meizhou, Chaoshan intestinal powder in Chaozhou, Hekou intestinal powder in Yunfu, and intestinal powder in The Capital City in Yunnan.
(Note: Pork intestine powder is not the same type of food as intestinal powder, but some diners confuse it.) Although pork intestine powder is made of the same rice milk, it is different from intestinal powder, the light taste of pork intestine powder does not have a filling, it is rolled into rolls of rice milk and then cut into grains, and the cross-section of each grain is like the annual rings of trees into irregular circles, with different flavors of soy sauce). In addition, intestinal powder is also divided into salty and sweet, salty intestine powder filling mainly includes pork, beef, shrimp, pork liver, etc., while the filling of sweet sausage powder is mainly sugar-soaked vegetables and fruits, and then mixed with fried sesame seeds. Intestinal powder is mainly divided into two types according to the genre, one is bra sausage powder, the other is drawer type intestine powder, due to the different production tools used, so the intestinal powder made is different.
2. Dry steamed and roasted to sell the baby
When many people mention going to the Guangzhou Tea House to drink tea, they will think of shrimp dumplings and roast sales, which are necessary for tea drinking. Dry steamed pork is made of semi-fat lean meat, shrimp, wonton skin and eggs as the main raw materials, with soy sauce, sugar, salt, chicken powder, pepper, corn starch, cooking wine as the ingredients processed and made, with a thin dough wrapped in half-exposed meat filling steamed, delicious color, smooth texture, refreshing and not greasy. Now, there are refreshing ingredients such as horseshoe cake and bamboo shoots to make it more delicious and refreshing, fat and not greasy. Guangzhou also has a high-end check in the use of fresh shrimp meat in the sale, this new style of roasting method, the taste is extremely delicious, feel smooth. Therefore, when drinking morning tea in Guangzhou, remember to call a cage of dry steamed roast to sell the boy!
3. Traditional Shahe noodles
Shahe noodles are a popular rice product in Guangzhou. Therefore, the powder was first named from shahe town. The method is to take the Jiulong Spring water on Baiyun Mountain and soak the rice, grind it into a powder paste and steam it, and cut it into strips. Shahe powder has a history of more than 100 years. Its powder is white and thin, and the food method can be cooked in addition to dry stir-fry and wet stir-fry, which cantonese people call "tang river noodles" or "soup river".
Fried rice noodles were once named the first of the world's top ten cuisines in 2009 by the Los Angeles Times, and in 2012, the second chapter of the large-scale food documentary "China on the Tip of the Tongue" "The Fragrance of Five Grains" introduced the dried fried beef river, which made Guangzhou Shahe noodles, a well-known civilian cuisine, famous in the country. Shahe noodles are now a provincial intangible cultural heritage. Unfortunately, Shahe no longer produces Shahe noodles, and the Shahe Hotel, which is famous for making traditional Shahe noodles, closed down 16 years ago, and now the third generation of Shahe noodles and the production team are not Shahe people.
4. Pantang horseshoe cake
Horseshoe cake is a traditional classic snack in Guangdong. Legend has it that it originated in the Tang Dynasty and was steamed with sugar water mixed with watercress powder. Water chestnut, Cantonese also known as horseshoe, hence the name. Its color is yellow, translucent, can be folded but not cracked, plucked and continuous, soft, smooth, refreshing, tough and both, the taste is extremely sweet, and the entrance has some horseshoe fragrance.
Pantang is near panxi restaurant, where the old Lychee Bay is located. Pantang Wuxiu (including horseshoe, cisbola, bamboo shoots, lotus root, and diamond horn) is produced in this area. Horseshoe cake is made of local horseshoe flour as raw material, first sautéed sugar until slightly yellow, dissolved into sugar water, and then mixed with half-cooked horseshoe powder pulp, and then steamed over high heat.
Pantang horseshoe powder is inseparable from the lives of locals, and Pantang horseshoe cake also occupies an important position in Xiguan folklore. Every New Year's Festival, locals prepare Pantang horseshoe cake, which means "rise immediately". In fact, it is loved not only because of its good intentions, but also because it is sweet and delicious and has the effect of clearing heat and detoxification. Horseshoe cake also has a historic allusion. According to legend, Emperor Gaozong succeeded to the throne in the twenty-third year of Tang Zhenguan (649 AD). Lingnan Province festivals made Su Wen guangzhou Pantang horseshoe, lotus root, ci mushroom, bamboo shoots, diamond horn name, so the painter to make the "Pantang Five Shows" map, sent officials to present the map and the five objects in the dynasty. Emperor Gaozong saw the picture and made it a sacrifice to the throne. After being convicted of the crime of Wu, he was deposed as a concubine and forced to commit suicide. The sage has three sons, guangshun, shouyi, and righteous. Guangshun was the King of Le'an, and Yifeng was cursed. Shouyi is the king of Qian, and Guiyang is enfeoffed. After the death of Xian and Guangshun, Shouyi obtained the "Pantang Five Shows" figure. After four years of shouyi illness, Xue Prequel tu instructed his eldest son Cheng'ao to avoid Wu Hou. Cheng'ao and his descendants, Bingzuxun, went to sea through He, Wu, and Annan, and later entered Guangzhou in the first year of Jin Tianfu, living in Longxi Zhijie and Julongli. After Cheng'ao's descendant Li Jian found the "Pantang Five Shows", he moved to Pantang Village. At that time, coinciding with the harvest of horseshoes, Longkun ate fresh food according to local customs, felt fragrant and sweet, and stored fresh horseshoes to be eaten after a number of them. Soon, the fresh horseshoe began to rot, and Long Kun used the baking method, saying that the horseshoe was peeled and mashed in the kettle, and slowly baked into powder. Boiling powdered water into a paste and taking it by the villagers is said to be no different from the feeling of eating a horse's hoof. Because it is made of "Pantang Horseshoe", Longkun calls it "Pantang Horseshoe Powder". Subsequently, Longkun opened the "Pantang Wuxiu" shop on the spot, and sold "Pantang Horseshoe Powder" and "Pantang Wuxiu" products to the world. And "Pantang horseshoe powder" is today's horseshoe cake.
5. Liwan boat porridge
There is no boat boy in the boat porridge, it is named after the porridge made by the people on the boat, and it was once called "Liwan Boat Boy Porridge". "One bay stream is green, and the lychees on both sides of the river are red." In the old days, the Xiguan style on the shore of Guangzhou's Lychee Bay was the most charming, and the traffic in the river was busy, and every summer dusk, there was no shortage of literati and tourists from all walks of life to play here, and the river boats shuttled back and forth. One of the boats is the porridge boat, which mainly sells special raw fish porridge. If tourists on the shore or on another boat need it, the owner of the porridge boat will sell the porridge bowl by bowl, which is very popular. Gradually, even snack shops on land sold this kind of porridge called Liwan Boat Boy Porridge. Ingredients for the porridge are sashimi, lean meat, shredded fritters, peanuts, green onions, egg shreds, floating skin, jellyfish shreds, char siu shreds, roast duck shreds and squid. When cooking, pour the boiling hot porridge bottom into the ingredients and blanch it. Boat porridge is famous for its smooth bottom, delicious taste and rich taste. In the old days, there was a folk song in Guangdong, "Liwan Boat Boy Porridge tastes strange, fresh shrimp fillets and floating skin, fried peanuts are sweet and crisp, and Lingnan Thousand Foods are rare." It can be seen that "fish fillets" occupy a very important position in the boat porridge. To eat the boat boy porridge, the first bite is to eat its fillets. The fillets cooked by the porridge are sweet and delicious, and the ripeness is just right.
6. Oyster Emperor char siu bun
Char siu bun is one of the representative dim sum in Guangdong. It is made by seasoning the char siu in small pieces, seasoning it with oyster sauce, wrapped in flour on the outside, and steaming in a steamer basket. The general size of the char siu bun is about five centimeters in diameter, and a cage is usually three or four. A good char siu bun is filled with a fat and moderate char siu, the foreskin is steamed and soft and smooth, slightly cracked to expose the char siu filling, and the aroma of char siu is oozing out. It is also said that the standard requirements of the traditional char siu bun are: "tall finches cage type, large belly tuk, burst mouth and only slightly exposed filling".
7. Lotus glutinous rice chicken
Lotus sticky rice chicken is a kind of local dim sum in Guangdong, which is a must-have for Cantonese tea drinking. Glutinous rice nourishes the stomach and spleen, and chicken can supplement protein to make nutrition more balanced. Lotus sticky rice chicken is made by wrapping fresh lotus leaves, and the aroma of lotus leaves will also be emitted during the production process. The preparation method is to add chicken, char siu meat, salted egg yolk, shiitake mushrooms and other fillings in the glutinous rice. Then wrap it in lotus leaves and put it on the steamer to steam. The special fragrance melts into the glutinous rice, and the chicken is particularly smooth and tender to eat. Legend has it that glutinous rice chicken originated in the night market of Guangzhou before liberation, and was originally steamed with a bowl covered, and later sold for the convenience of hawkers, and was wrapped in lotus leaves. Ancient glutinous rice chicken was made of glutinous rice, yaozhu, dried shrimp grains, or boneless chicken wings as fillings. The traditional glutinous rice chicken is large, with three or four two meters, and eating a sticky rice chicken is almost half a meal.
8. Cantonese egg tart
Cantonese egg tart is a classic dim sum loved by the people of Southern Guangdong with a long history, and has conquered the hearts of countless foodies with its unique taste of crispness, aroma, thickness and smoothness. Go and see, which tea house in Guangzhou does not have it? Whether it is a high-end restaurant or a mass restaurant, morning tea is definitely indispensable. Egg tarts are made by placing the crusts into a small bowl-shaped pan, then pouring in the egg paste made of sugar and eggs and then placing them in the oven; the baked tarts are made of crunchy tarts on the outside and a sweet yellow coagulated egg paste on the inside. As early as 1920, in order to attract customers, the major department stores in Guangzhou would ask the chefs of the department stores to design a "weekly beauty point" every week to attract customers, and it was during this period that Cantonese egg tarts appeared and gradually became part of the Guangzhou refreshments. The earliest origins of egg tarts are still different. Laura Mason argues in The Traditional Foods of Britain that as early as the Middle Ages, the British had used milk, sugar, eggs and different spices to make tart-like foods. Finger tarts are also one of the sixth dishes of the Manchu han chinese feast in the 17th century.
9. Fresh shrimp wonton noodles
In ancient China, there was no such thing as wonton dumplings. Wontons and dumplings are wrapped in thin noodles or steamed or boiled and eaten, probably our ancestors found that the meat filling is wrapped in the skin, without leaking a single seam, not penetrating a little hole, and there is no "seven tricks" of "buns" to be delicious. So this kind of "bun" was called "chaos", which was later changed to wonton, which has been used to this day. It is said that after the separation of dumplings and wontons in the Tang Dynasty, wontons became elaborate dumplings, and slowly they had an independent style. Dumplings in the north, for thousands of years, from form to content, there is no qualitative change, the style is relatively fixed, while the southern wontons are constantly innovating. The name is also a hundred flowers in the southern provinces, Sichuan is called scribe, Guangdong is called Wontun, Hubei is called Baomian, and Jiangxi is called Qingtang. Guangzhou's Wonton is unique, adding noodles, seemingly simple combination but has an unexpected taste, is definitely one plus one far greater than two effect. In this way, the appearance is richer and the taste is more layered, so it is quickly popularized in Guangdong, Taiwan, Hong Kong and Macao, with fresh shrimp wonton noodles being the most distinctive, becoming one of the most popular traditional flavor snacks in Guangzhou. Shrimp wonton noodles are finely made, rich in filling, including pork, fresh eggs, shrimp, etc., the soup of wonton noodles is very exquisite, there was no MSG before, it was made of pork bones, shrimp, and earth fish. Wonton noodles are also very exquisite on the table: the bottom of the bowl is generally put five fresh shrimp wonton, and then the noodles are spread on top of the wonton (many foreign diners will mistakenly think that the store forgot to put wonton, and only noodles, to pick open the noodles underneath to see wonton), and then add half a bowl of noodle soup, the soup to put some leeks and yellow shreds, add delicious and bring crisp taste. Because you want to maintain the elasticity of the noodles, you must pay attention not to let the noodle soup soak the noodles in full, you must have a part of the noodles exposed on the soup, and you must eat it while it is hot. There is also a trick to distinguish the true and false wonton noodles: leeks must not be lacking.
10. Thin-skinned shrimp dumplings
Thin-skinned shrimp dumplings, also known as shrimp dumplings, is one of the most well-known Cantonese dim sum, and is listed in the "Four Heavenly Kings (Shrimp Dumplings, Dry Steamed Roasted Wheat, Char Siu Buns, Egg Tarts)" of Cantonese morning tea. Seemingly simple small shrimp dumplings, but it is an important benchmark to test the skills of Cantonese dim sum masters, and it is really not good to do without two brushes. Shrimp dumplings are made with cooked dough, that is, starch (and powder) as the skin, and fresh shrimp meat, pork puree, tender bamboo shoots, etc. are mixed well as filling. It is then steamed in a dumpling shape. The skin is thin and white, translucent, soft and refreshing, and the taste is fresh and mellow. It is called the three absolutes by its counterparts in other provinces. Shrimp dumplings first appeared in the tea house near heyong market on the outskirts of Guangzhou. At that time, the outer skin of shrimp dumplings was made of sticky rice flour, and the skin was thicker, but because of the delicious taste of fresh shrimp, it quickly spread. The tea house in the city introduced shrimp dumplings, and after improvement, the shrimp dumplings were made of shrimp dumplings with flour instead of sticky rice flour, making it soft and refreshing, and after steaming, it showed a crystal clear texture. Shaped like a banana, the skin is thin and translucent, crystal clear in a small and delicate bamboo steamer, and the fresh shrimp reveal a shy pink, which is faintly visible, and the entrance is flexible and elastic, and it is smooth and fresh to eat, delicious and tempting.