What's delicious in Guangdong?

1, Cantonese morning tea Cantonese morning tea is a general term for breakfast snacks in Guangdong Province and belongs to Cantonese cuisine. Rice rolls, barbecued pork buns, shrimp dumplings and steamed dumplings are the main components of Cantonese cuisine.

2. rice rolls rice rolls originated in Xiguan, Guangzhou, and is a traditional snack in Guangdong. As early as the end of the Qing Dynasty, there were cries of selling rice rolls on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. Salty rice rolls's fillings are mainly pork, beef, shrimp and pork liver, while sweet rice rolls's fillings are mainly fruits and vegetables soaked in sugar, mixed with fried sesame seeds.

3. wonton noodles are also called wonton noodles, which are fine and big. It is one of the traditional snacks in Lao Guang's memory. It originated in Guangzhou and belongs to Cantonese cuisine. Generally, wonton noodles are divided into soup noodles and fishing noodles. Wonton Noodles is a very popular food in China. Use the cooked wonton and shredded bamboo noodles, and add the soup base made of native fish, shrimp skin, scallops and ham.

4. Clay Pot Rice Clay Pot Rice, also known as clay pot rice, is a special food originating from Guangdong and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on. Generally, the washed rice is put into the pot, the amount of water is measured, and the lid is covered. When rice is seven years old, add ingredients and then cook it gently.

5. Oyster chicken feet Oyster chicken feet are a traditional dish in Guangdong Province and belong to Cantonese cuisine. Guangdong people are fond of eating chicken feet, and there are many ways to eat them. However, the cooking method of this dish is accurate, first cooked, then fried and then stewed. Pay attention when frying chicken feet. Chicken feet with soy sauce must be dried before making them, or they will explode.

6. Carved Chicken Carved Chicken is a traditional local dish in Guangdong and belongs to Cantonese cuisine. When the carved chicken is steamed, all the kitchens are filled with charming and rich fragrance. The richness of carved chicken and the sweetness of chicken combine to produce a wonderful fragrance. With its * * * taste and taste, it has won the favor of the masses.

7. White-cut chicken White-cut chicken is a traditional dish of the Han nationality, which is full of color, flavor and flavor. It belongs to the most common chicken dish in Cantonese cuisine, and it belongs to pickled chicken. Its characteristics are simple production, just cooked but not rotten, no ingredients and original flavor.

8. Roast Goose Roast Goose, a traditional signature dish, belongs to Cantonese cuisine. Roasted goose originated from roast duck. Small and medium-sized Qingyuan black brown goose is the best. The whole goose is stripped of wings, feet and viscera, blown clean, spiced, stitched, scalded in boiling water, boiled in cold water, peeled in sugar water evenly, dried and pickled, and finally hung in an oven or rolled on an open flame, cut into pieces and served. Roasted goose is golden in color and delicious.

9. Double skin milk Double skin milk is a Cantonese dessert. A bowl of good double-skin milk looks like cream, with white color, fine and smooth texture and sweet and light taste.

10, braised pork with plum vegetables Braised pork with plum vegetables is a traditional famous dish of Han nationality, belonging to Cantonese Hakka cuisine, and Meizhou, Guangdong Province is the most representative. The production materials are pork belly, dried plums, scallion and ginger slices. Generally, pork belly is cooked thoroughly in a soup pot, with soy sauce, fried and colored, and then cut into pieces. Add onion, ginger and other seasonings and stir-fry for a moment, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour in the original soup to steam thoroughly. When you take food, buckle the meat on the plate.