What are the traditional Cantonese pastries?

One, turnip cake

Turnip cake, is a traditional Chinese pastry, is a Han Chinese specialty pastry in Fujian Minnan, Guangdong and other regions. Adopting Jai Lai Rice Vermicelli, also known as Re-mei Vermicelli, is the best powder to use in Chinese dim sum, which can be used in making Chinese snacks such as Turnip Cake, Pork Dumplings, and Bowl_. Then add pickled radish shreds and other ingredients to the rice flour paste, and steam on the steamer to make the pastry snacks.

Two, taro cake

Taro cake, is the Guangdong Chaoshan region, Guangzhou, Yangjiang, Foshan and other places in the traditional specialties of confectionery snacks in Hong Kong and Macao teahouses are also sold. Ingredients include sticky rice flour, taro, shrimp, mushrooms, preserved sausage and bacon.

Three, Lunjiao cake

Lunjiao cake is a pastry made of indica rice flour, West Valley rice and other ingredients, originated in Lunjiao Town, Shunde District, Guangdong Province, is a traditional pastry snacks in the Lingnan region. Lunjiao cake is more transparent, soft toughness is similar to the products with glutinous rice, taste sweet and fragrant. Because of the quality, special flavor, especially in the summer for the majority of consumers, the current production has been very common.

Four, Liu Sha Bao

Liu Sha Bao, is a traditional Cantonese specialty, a common snack in Cantonese teahouses. It has a soft texture, rich wheat flavor and high nutritional value. It is made with carrot, flour, salted egg yolk, milk and oil, baking powder and baking powder.

Five, oil angle

Oil angle is one of the indispensable food in the Guangdong region over the Spring Festival, its flavor is very diverse, different regions taste sweet and salty. Its crispy skin and flavorful filling make people love it. Whenever the Spring Festival is approaching, families start to prepare to make the oil angle.