To Guangzhou on business, what are the snacks do not try a pity?

There are too many specialties in Guangzhou, but more representative and regional characteristics of individuals believe that there are the following kinds:

1, Shahe noodles Shahe noodles, referred to as river noodles, the foreign name Shahe noodles, is one of the Guangdong Province, Guangzhou, one of the popular traditional food, the main ingredient for the rice. The main ingredient is rice. It belongs to Cantonese cuisine and has a smooth, soft, tough and strong flavor. The name Shahe noodles comes from the town of Shahe in Guangzhou. Steamed with rice syrup and cut into ribbons, it takes 15-30 minutes to cook and contains protein, carbohydrates, vitamin B1, iron, phosphorus, potassium and other nutrients, which are easily digested and absorbed, and have the effect of tonifying the middle and benefiting the vital energy, strengthening the spleen and nourishing the stomach. In addition to frying can also be boiled in the soup, the Cantonese call "soup rice noodles" or "soup river.

2, boat congee

Boat congee is by the former Pearl River Delta water nomads - boat-dwelling people (also known as the water family) created, and later developed in Guangzhou. It is now one of the famous traditional snacks in Guangdong. The ingredients of boat congee include sliced raw fish, lean pork, shredded fritters, peanuts, scallions, shredded egg, floating skin, shredded jellyfish, shredded barbecued pork, shredded roast duck and squid. The congee is cooked by pouring the hot congee into the ingredients. Boat congee is famous for its smooth congee base, fresh flavor and rich texture.

3, Guangzhou intestinal noodles

Guangzhou intestinal noodles is a must-have in Guangzhou teahouse, restaurant morning tea night market, but also a lot of people's breakfast. Bula sausage noodle is placed on the cloth steamed rice paste, also known as Bula steamed sausage noodle. In the past, it was often sold by itinerant hawkers on street corners, but most of them have been converted to store operations. Generally, the intestines are cut off and eaten with sesame seeds, sweet sauce and chili sauce for flavoring. Note that pork intestines and rice noodle are not the same kind of food, but some diners may confuse them. Although made from the same kind of rice paste, pork intestines are different from rice intestines. The light-flavored pork intestines do not have any fillings; they are made from rice paste rolled into rolls and then cut into grains, with the cross-section of each grain formed into irregular circles like the annual rings of a tree, and served with different flavors of sauces.

4, Wonton Noodles

Wonton noodles are also known as bamboo rising noodles. It is a Guangzhou specialty snack, originated in Guangzhou, Cantonese cuisine. Mainly divided into soup noodles (earth fish soup with lard leeks), fish noodles, fried noodles (need to steam the noodles first and then fried). Wonton noodle is a very common food in China. It consists of boiled wonton noodles and bamboo rising noodles in a broth made from bigeye fish, shrimp skin, scallop and chicken with lard and chives. Generally speaking, wonton noodle consists of three parts, with soup and noodles as the most important, followed by wontons, evaluating a bowl of wonton noodle good or bad, is based on these three aspects.

5, shrimp dumplings

Shrimp dumplings is a famous traditional snack in Guangdong, belonging to the Cantonese cuisine, shrimp dumplings were created in the early 20th century in Guangzhou suburb of Wucun Wufeng Township, a small family-owned teahouse, has a hundred years of history. The traditional shrimp dumplings are half-moon shaped, spider belly*** with twelve folds, filled with shrimp, meat, bamboo shoots, flavorful and smooth, delicious. Wucun Wufeng Township is rich in fish and shrimp, tea house master and then with pork, bamboo shoots, made of meat filling. At that time, the outer skin of the shrimp dumplings was made of sticky (rice) flour, which had a thicker skin, but because of the delicious flavor of the fresh shrimp, the dumplings soon spread. Tea houses in the city introduced shrimp dumplings and improved them by wrapping one to two shrimps in a layer of clarified dough as the main filling, with the size of the portion limited to one bite.

6, white cut chicken

White cut chicken, also known as white chopped chicken, is one of the most common chicken dishes in Cantonese cuisine, belonging to the category of immersion chicken. It is characterized by easy production, just cooked and not rotten, without adding ingredients and maintain the original flavor. White Cut Chicken is famous in Guangdong, Hong Kong and Macao for its smooth skin, light flavor and freshness. Ching Ping Chicken is also a kind of white cut chicken. White cut chicken began in the Qing Dynasty in folk hotels, because the chicken is cooked without seasoning and boiled, and eaten with chopping, so it is also known as "white chopped chicken". And because of its ingredients, Yangshan County, Qingyuan City, Guangdong Province, produced three yellow chicken (feet yellow, skin yellow, mouth yellow), so it is also known as three yellow oil chicken. Later, Guangdong restaurants and delicatessens are operating "white chopped chicken", not only with fine materials, but also with boiled "shrimp soy sauce" with chicken on the table for dipping. This dish is golden in color, crispy skin and tender meat, taste exceptionally delicious, eaten for a long time.

7, glutinous rice chicken

Guangzhou, Guangdong Province, China, glutinous rice chicken is a local specialty of dim sum, belonging to the Cantonese cuisine, the system is in the glutinous rice inside the chicken, barbecued pork, pork ribs, salted egg yolks, mushrooms, and other fillings, and then wrapped in lotus leaves and put into the steamer to steam. Glutinous Rice Chicken is filled with the fragrance of lotus leaves in the mouth, and when chewed, it is sticky with the aroma of chicken meat. According to legend, the origin of glutinous rice chicken is the night market in Guangzhou before the liberation of China, initially it was steamed in a bowl, but later it was changed to be wrapped in lotus leaves by vendors for the convenience of selling it on their shoulders.

8, Pantang horseshoe cake

Horseshoe cake is a traditional pastry cuisine in Guangzhou, Guangdong. Pantang horseshoe cake will be horseshoe (water chestnut) grinding into pulp or dry horseshoe powder to water and sugar steamed and become. The "Pantang Horseshoe Cake" is made of local specialty horseshoe powder as raw material. In the production, the sugar is first stir-fried until slightly yellow and then dissolved into sugar water, and then mixed into the half-cooked horseshoe powder paste, and then steamed over a high fire. Its cake body color golden and transparent, smooth and elastic, and with some hoof flavor, especially delicious. People taste one or two pieces of horseshoe cakes after drinking tea and eating, which is really a refreshing taste. Historically, the best horseshoe cake is steamed with the horseshoe powder produced in Pantang.

9, old fire soup

Old fire soup, also known as Canton soup, belongs to the Cantonese cuisine. It is the Canton people inherited thousands of years of dietary supplements and health recipes, slow cooking Chinese old-fire soup, fire enough, long time, both to take the effect of medicinal supplements, but also to take the sweetness of the entrance. Guangfu old fire soup variety, you can use a variety of soup ingredients and cooking methods, cooking a variety of different flavors, different effects of the soup to. With local characteristics of "beautiful soup", Agaricus and red dates chicken soup, pigeon soup with yam and poria, quail soup with bamboo and lily of the valley, oxtail soup with yellow essence and wolfberry, fish tail stewed with half lotus, three snakes soup, duck stewed with winter melon and lotus leaf, chicken soup with cordyceps and bamboo threads, chicken soup with coconut, pig bone soup with cilantro, pork soup with king flower, pickled vegetable and fish soup, cilantro and kidney soup with cilantro, cold gourd and yellow bean soup, apple and lean pork and black date soup with apple and black date soup. Soup, Apple Lean Pork and Black Date Soup, etc. Soup materials can be meat, eggs, seafood, vegetables, dried fruits, grains, herbs, etc.; the method of making soup can be a thousand different, simmering, rolling, boiling, braising, stewing, etc.; different soups due to different materials will have different flavors such as salty, sweet, sour, spicy, and so on.

10, Sham Tseng roast goose

Roasted goose is a traditional dish in Guangdong Province, Sham Tseng roast goose is a kind of roast goose, belongs to the Cantonese cuisine; originated in Guangzhou, Guangdong, Taishan, Hong Kong, Macao and the area around the traditional barbecue meat. Sham Tseng Roasted Goose refers to the method of using a deep well for barbecuing, and is not a local name for the crispy skin and meat of the roasted goose, which is a must-have Cantonese food for many overseas Chinese in the Guangdong area. Ingredients required are light goose, salt, five-spice powder, margarine, sugar, powdered sand ginger, soy sauce, rice vinegar, maltose, and orange coloring. Goose to medium and small Qingyuan black brown goose is preferred, remove the wings, feet, viscera of the whole goose, blowing, coated with five spices, sewing belly, boiling water scalding skin, cold water, sugar water even skin, drying the wind and then marinated, and finally hung in the oven or on the open fire turned roasted, chopped pieces on the plate, then you can eat. Roast goose is golden red in color and delicious in taste. There are many roast goose stores in the Pearl River Delta region, and the more famous one is Sham Tseng Roast Goose in Guangzhou.

11, ginger milk

Ginger milk is a special traditional dessert snacks in the Pearl River Delta region of Guangdong, ginger and milk as the main raw materials processed and made of a dessert, smooth and tender texture, unique flavor. Ginger milk is rich in essential iron, zinc, calcium and other inorganic salts and vitamins and other nutrients. Ginger milk has the effect of dispelling cold and blood circulation, nourishing beauty, and relieving cough and sleeping. It is rich in essential iron, zinc, calcium and other trace elements and vitamins, to promote the development of brain cells, adjust the blood, promote bone growth has an excellent role.

12, roasted suckling pig

Roasted suckling pig is Guangzhou's most famous specialties, and is one of the main dishes in the "Full House". As early as the Western Zhou Dynasty, this dish has been listed as one of the "eight treasures", then called "cannon dolphin". In the North and South Dynasties, Jia Si Fo has already recorded the roasted suckling pig as an important culinary technology achievement in "Qi Min Yao Ji". He wrote: "The color is the same as amber, but also similar to real gold, in the mouth is eliminated, strong as the snow, containing pulp paste moist, special and ordinary also." More than one thousand four hundred years ago, the Chinese Han Chinese working people cooking skills have such profound attainments, really makes the world marvel. Roasted suckling pig is also one of the offerings of the Cantonese people for many years, it is one of the festive things that are indispensable to every family, after sacrificing suckling pig to the ancestors, the relatives will gather together to eat. 2009, the roasted suckling pig in the open hearth was selected as one of the "Top Ten Famous Dishes of Cantonese Cuisine" in the first Cantonese Cuisine Summit;

13, boiled rice

Boiled rice is also known as wabao rice, which is a kind of rice that originated in the Chinese culture and culture. Also known as wabao rice, it is a specialty originating from the Guangzhou area of Guangdong, and belongs to the Cantonese cuisine family. There are more than 20 types of Cantonese style boiled rice, mainly including preserved meat boiled rice, slippery chicken with shiitake mushrooms, black bean ribs boiled rice, pork liver, roast duck, white cut chicken, etc. Usually, the boiled rice is put into the pot and then put into the pot. Usually put the well-panned rice into the pot, measure the amount of water, put the lid on, and add the ingredients when the rice is boiled to 70% maturity, and then turn to a slow fire to cook. Tile made of "pot", in the fire control is more flexible, boiled out of the rice is also more flavorful, lingering between the teeth, aftertaste. Eat boiled rice, remember to taste the flavor of rice coke, fragrant and crispy, afraid of the heat of the pouring in the soup for a while and then eat the same delicious.