Guangdong Specialty Snacks (Pronounced Port Chai Cake)

Pot Chai Gao, a traditional Cantonese snack pastry, originated from Taishan, Guangdong, and was recorded in the Taishan County Records during the Xianfeng period of the Qing Dynasty. It is also sold in the old Guangzhou Xiguan, generally a small bowl and a half counting units, each crystal clear, bite down on the texture of the teeth, there is a small pile of flavors inside the filling, a variety of different kinds of green beans, red beans, chocolate, pineapple, coconut, orange, mango, water chestnut, sago, taro and so on. The texture of port cake is a bit like the New Year's rice cake eaten at New Year's Eve, with the surface filled with red beans. It is called port cake because it is made in a small bowl that looks like the shape of a shihpen. Port Chai Cake has two colors, red and white, in fact, the two flavors are very similar, just use yellow sugar or white sugar to make it, this cheap little dessert, is a lot of people like.

Originally from Hong Kong, port cake

is like pearl milk tea, introduced from Taiwan. It is sold along Jiefang Road. This small, sweet pastry has attracted many local people and tourists to the island. The pudding is made from red beans, chestnut flour, white/brown sugar, and water-ground sticky rice flour. The preparation method is also very simple, just prepare 1 bowl of red beans, 1 tablespoon of cornstarch, appropriate amount of sugar, 3 bowls of water and 3 tablespoons of water-ground sticky rice flour. Then soak the red beans for half an hour and cook them until they become sticky; add brown sugar or rock sugar and boil them in water to dissolve; sift the corn starch and rice flour with water and add the red beans and stir them well; finally, sweep a thin layer of oil on the bottom of the port cake and pour the mixture into it, then steam it over high heat for 8-10 minutes, then it is ready to be enjoyed. Port Chai Cake is a local street snack in Wuyi. The ingredients for making it are very simple, only sticky rice flour and sugar, and it is crystal clear, tender and refreshing, sliding into the throat straight from the mouth when you eat it, which is a kind of addictive feeling. It is called "Port Chai Cake" because it is served in a small tiled bowl, and it is one of the 20 Cantonese folk snacks. Traditionally, port cake is made of yellow sugar and sticky rice flour, then steamed in a small tiled port, hence the name; however, most of them are now made in small ceramic bowls. When it is time to eat, the port cake is poured out of the small port and eaten with bamboo sticks. Some port cakes are made with red beans, while others are made with white sugar, which makes them white. The freshly steamed port cake is warm, smooth, fragrant and refreshing. Port cake is a local street snack in Sze Yap, and is also a must-have for paying tribute to the gods and ancestors. In the beginning, port cake was served in a port, but it was later changed to a bowl, and nowadays it is often served in a plastic cup, which is not as good as it used to be. There are two flavors of port cake, white sugar and yellow sugar. There are two flavors, white sugar and brown sugar, and there are also red bean and no red bean flavors according to people's tastes.