How to eat these kinds of Guangdong famous points can not get tired of eating, many people do not like the first one?

Gold Medal Durian Crisp

Gold Medal Durian Crisp is a traditional flavor of the Guangdong area, belonging to the Cantonese cuisine. It has an attractive appearance and a crispy texture on the outside and smooth on the inside. After rubbing the oil surface, spread out the thickness of about 1 cm rectangle, into the refrigerator at a constant temperature, until it is a little hard to remove; at the same time the water surface rolled into a rectangle about 3 mm thick and spare; the oil surface rolled into a thick about three millimeters thick skin, and around the brush on the egg wash, put the durian filling, and then the water skin over the top and make the two skins adhere to tightly, the surface of the brush on the egg wash, and then baked in 220 degrees of the oven it can be. . Durian is one of the famous tropical fruits, native to Malaysia. It is grown more in some countries in Southeast Asia, with Thailand being the most popular. China Guangdong? Hainan is also planted. Durian in Thailand is the most prestigious, known as the "king of fruits". It has a strong odor, and those who love it praise its fragrance, while those who hate it complain about its stench. Durian nutritional value is very high, regular consumption can strengthen the body, strengthen the spleen, tonic qi, tonic kidney and Yang, warm body.

Potter's cake

Potter's cake is a Han Chinese pastry snack in Guangdong. The main ingredients are sticky rice flour and clarified flour, with a sweet flavor. Potting cake can be divided into two categories: old-fashioned potting cake and crystal potting cake. Old-fashioned pudding is more common in the past, but nowadays, crystal pudding is more common. Characteristics: delicate and small? The small and exquisite pastries are sweet and refreshing, tender and moist, which is one of the traditional beauty spots in Kaiping.

Li velvet pastry

Li velvet pastry is a traditional Han Chinese specialty in Guangdong, belonging to the Cantonese cuisine. Lipu taro is peeled and steamed under water, pressed into mud with a spoon while it is still hot, and mixed with sugar and starch to form a filling. Wrap the shortening into the oil skin, rolled into a thin sheet. Fold it over 3 times and then roll it out again. Repeat this several times and then fold it over and cut it into small equal-sized pieces of dough. Roll out the dough into a circle, wrap it in the filling, pinch it into a triangle shape, brush it with egg wash and dip it in white sesame seeds. Bake in a 200 degree oven for about 15 minutes. Characteristics: Crispy skin, clear layers. Refined taro filling, flavorful, tender and smooth, fluffy in the mouth, is a popular taste, good value for money sweets boutique. Lipu taro is produced in Lipu County, Guilin. It is large in size and rich in nutrients. Taro in the most delicious number of Lipu taro, it is delicate flesh, with a special flavor. Taro meat white, soft quality of the top quality.

Bouncing sand

Bouncing sand of the traditional practice of flour mixed with lard, milk, sugar and other ingredients and food, shaped like a golden butterfly, Shunde commonly known as butterflies for the "Boom sand". Boom Sand is deep-fried, so the fresher you eat it, the better. Once in your mouth, the flavor of fermented milk swirls around in your mouth, crispy and crunchy, and even though you know it's very hot, you still can't stop eating it. As a famous snack in Guangdong, "Li Heiji" Bunsha was a snack in many people's childhood. What remains in people's childhood memories is not only the joy, but also the flavor that accompanies them throughout their lives. "Lee Hee Kee" Bunsha is sweet and crispy in the mouth, salty and sweet, sweet and crunchy, and the corners of your mouth can't help but taste a crispness that is fragrant and salty enough. Even for the elderly, it is not too hard to bite. It can be described as a good product for young and old.