What are the special snacks in Guangdong that are worth eating?

For foodies, falling in love with a city may be because of a special taste.

"Eating in Guangdong" has long been a household name. Cantonese cuisine has a long history, and each region has its own special cuisine with a wide variety, which makes people salivate.

The following small series will take you to browse the special snacks in various regions of Guangdong. If you are in Guangdong and haven't eaten these snacks, you have come for nothing.

Shawan Jiang Qiang nai

This is a century-old classic Cantonese dessert, made of hot milk and fresh ginger juice. Ginger milk tastes soft and waxy, and the skin that can be broken by blowing bombs is as white and transparent as girl milk. When the spoon touches it, it will scratch marks. Sometimes I can't dig a bowl of intact ginger milk with a spoon. Until the first bite, the sweet and rich milk aroma combined with the aroma of ginger, and the taste was wonderful.

The week of champion Ji Dezhou

Jidi porridge originated in the Ming Dynasty and is said to be related to a gifted scholar in Lingnan. Fresh pig viscera (pork tenderloin, pork liver, pork sausage, pork lean meat, pork heart, pork belly, etc.). ) as the main ingredient, supplemented by ginger and onion, it is very delicious.

Pork biscuit

Guangzhou Egg Cake, formerly known as "Xiaofeng Cake", is made of pork, sugar, white sesame seeds, melon seeds, olive seeds and other spices as stuffing, and flour, sugar and oil are mixed evenly to form the skin, and baked. Golden and shiny, crisp and sweet, salty and sweet. It can be used as a snack or afternoon tea with a steaming cup of milk tea, which is delicious.

Red bean Fuling steamed bun pancake

Grind Poria into powder, then select red beans and fry them with slow fire. Red beans are fragrant and glutinous, packed in a small ceramic bowl, which is pleasing to the eye. There are many red beans in a charity cake, and every bite is super satisfying. Now there are very few people in Guangdong who buy alms cakes. There is a good food package that is less than 100 meters to the left of the west square of Shenzhen North Railway Station.

abacus

Abacus is a very famous Hakka specialty in Meizhou, which is generally made of cooked potato powder and taro powder. Why is Hakka abacus called abacus? Because the shape of Hakka abacus is very similar to that of real abacus, with similar size, concave in the middle and convex on both sides, people like to eat several pieces together with bamboo sticks, which is more vivid.

Grandma called.

Grandma called Huizhou traditional fried snacks, which has a history of more than 300 years. In the alley of Huizhou's dense old city, an oil pan was set up with an ordinary simple stove. Put shredded white radish, shrimp skin, minced meat and delicious batter into a boiling oil pan with a small net basket and fry slowly to form a small bowl, which is crispy outside and soft inside. The radish is fragrant but not greasy and delicious.

Lu feng xian cha

Lufeng salty tea mainly includes "rice tea" and "bitter thorn tea" Among them, "rice tea" is popular in Jiazi town and the coastal areas around Hudong. Its preparation method is: tea, sesame, mint, etc. Have been ground into boiling water, stewed rice soaked in a bowl, and then add some cooked white Mi Dou, mung beans and other beans and ingredients, plus popcorn, is "rice tea."

Sanxiang tea pot

Sanxiang tea fruit is a traditional food that every household in Sanxiang, Guangdong Province will make, and it is also a necessary gift for people to give to their relatives and friends on holidays. Generally, there are white glutinous rice balls, taro cakes, radish cakes, diced corn, green leafy vegetables, bean fishing, old chicken noodles, alkali cakes, vegetable dumplings and so on.

Maoming dustpan hammer

Cooking with dustpan is very popular in western Guangdong, and it is a traditional food in western Guangdong. One kind. The raw materials of dustpan cooking are very simple, as simple as rice and water. The rice slurry is carefully stacked layer by layer, which makes the taste of dustpan soft and elastic. After cooking with a dustpan, you need to cut it into small squares with a traditional machete while it is hot, and quickly sprinkle with sesame seeds, sesame oil and secret sauce. At this time, take a bite, which is full of flavor and fragrance.

Daliang double skin milk

To talk about Shunde's traditional cuisine, "double skin milk" is the representative of snacks. Double-skin milk, as its name implies, is milk with double skin. Daliang double skin milk is sweet and smooth, with rich milk fragrance. It is well-known in Guangdong, Hong Kong, Macao and Taiwan and the whole country. Most overseas tourists come here to taste its delicious food.