Lao Guang is a common name for Guangdong people from non-Cantonese.
Eating has become a consensus in Guangdong. Cantonese cuisine promotes authenticity, known for its exquisite shape and light taste. Not to mention the Cantonese cuisine that shines in the eight major cuisines, the taste of street food is as old and wide as the taste buds of passers-by.
The taste of Lao Guang has a deep mass base in Shenzhen.
Shenzhen is a Cantonese-speaking immigrant city. Although it is a city of immigrants, the Cantonese language that is heard on different occasions knows that Cantonese people still occupy a considerable proportion. The official language of Shenzhen, Mandarin, is Cantonese and various Mandarins with regional overtones. People are in unison into the city, subtly, and like the taste of Lao Guang.
To get in touch with the most urban taste of Lao Guang, when starting with breakfast. Shenzhen's street breakfasts are full of milk bread, steamed buns, flatbread dumplings, soy milk fritters, Cantonese refreshments and Hong Kong-style noodles, as well as a dazzling variety of Cantonese porridges. The most popular thing for the old Cantonese is the plate of steamed sausage powder full of Lingnan style. The breakfast of many people is that plate of steamed sausage powder.
Intestinal powder actually has nothing to do with the intestines, but the folds after molding are like intestines, hence the name. It is said that there is also an allusion to this, saying that when the Qianlong Emperor came to Jiangnan, he liked to look for folk snacks. He took a seat in a small shop opened by Cantonese people, and the shop xiao er presented a long, steaming plate of powder. The tender and smooth taste made Qianlong Ye appreciate it after eating it, and asked what kind of food it was. Shop small two answer: long powder. "Oh, intestinal powder." Qianlong Ye looked at the shape of this long powder like an intestine, and misheard it as intestinal powder. Thus, a more vivid name than long powder spread through the mouth of Qianlong Ye.
Ten Lao Guang Nine Love, steamed sausage powder with natural pure rice aroma, flexible and smooth taste, walked on lao Guang's table for hundreds of years.
The most down-to-earth places in Shenzhen are those large and small urban villages scattered in the downtown area, where the taste of Laoguang is permeated: Huazhou sugar water, Shunde double skin milk, Chaozhou brine goose, salt-baked chicken, pot rice...
There are also intestinal noodle shops in the urban village. Whenever I pass by the sausage powder shop, I always like to watch the shop making sausage powder. The intestine powder is steamed and sold, and the production method is very simple. Scoop a spoonful of flour made of rice, evenly cover it in a square stainless steel container, beat an egg, add a little lettuce, steam in a steamer for about half a minute, push it into a roll with a spatula and put it on the plate, pour over the secret sauce and green onions. The owner's skillful craftsmanship is like flowing water, and a nutritious snack is freshly baked.
Crystal clear, smooth and tender, fresh and delicious, in front of the breakfast table with the diners who come to the appointment to promote knee-to-knee conversation, intestinal powder has become a long-lasting specialty snack of Lao Guang. When the ingenuity of making a delicacy becomes the norm, the delicacy is naturally passed on endlessly.
Cover the rice milk evenly inside a square container
Beat an egg
Slip the eggs apart
Add a few lettuce leaves and steam in a steamer for about half a minute
After steaming, use a spatula to push into rolls
A nutritious snack is freshly baked.
Author: Silk Rain