Are there any specialties in Guangdong? Eat something.

Guangzhou rice rolls is a must-have item for Guangzhou teahouse, restaurant morning tea and night market, and it is also a must-have item for breakfast of many citizens. Bra rice rolls steamed rice pulp on the cloth, also called bra steamed rice rolls. In the past, mobile vendors often sold vegetarian sausages on street corners, but most of them turned into bunk shops. Usually, rice rolls is cut off and seasoned with sesame, sweet sauce and hot sauce. Note that rice rolls and rice rolls are not the same food, but some diners will be confused. Although rice rolls is made of rice paste, it is different from rice rolls. Rice rolls, a mild pig, has no stuffing. It is made of rice paste rolled into a roll and then diced. The cross section of each grain is like the annual rings of trees, which are made from different flavors of soy sauce.

2. Boat porridge

Boat porridge was created by Miao nationality (also known as house boat), a nomadic people on the water before the Pearl River Delta, and then developed in Guangzhou. Now it is one of the famous traditional snacks in Guangdong. The ingredients of boat porridge are sashimi, lean meat, shredded fried dough sticks, peanuts, chopped green onion, shredded eggs, floating skin, jellyfish silk, shredded pork, shredded roast duck and shredded squid. When cooking, pour the boiled porridge into the ingredients and blanch it. Boat porridge is famous for its slippery bottom, delicious taste and strong flavor.

3. Baisha Oil Duck

Duck with white sand oil is a local classic traditional dish in Dongguan, Guangdong Province, and also a special dish in Humen. Oil duck is preserved duck, which is called "salted duck" in northern China. According to legend, during the Ming and Qing Dynasties, Humen Baisha set up a salt port. Many officers and men come from Jiangsu and Zhejiang. They are good at raising ducks. They like the pure rivers here, and after leaving the army, they raise ducks by the stream. People who retired from Nan 'an, Jiangxi, are good at preserved duck, which provides them with conditions. Therefore, they combined the experience of raising ducks in Jiangsu and Zhejiang with the production skills of Nan 'an, and created a unique "Baisha Oil Duck". Baisha oil duck is characterized by fat, white, thick, sweet and mellow, fat but not greasy, fragrant but not vulgar.

4.nave squid bag

Nave tea horn fish bag is a famous traditional scenic spot in Nave. It is made of fish skin wrapped with stuffing. It has a history of 70 or 80 years. It was first created by a gourmet in Xintangsha Village, Zengcheng. It is said that when he tasted the skin horn of Shunde famous fish, he thought that the skin was too thick and affected the taste of the stuffing, so he processed it into early fish buns on the basis of the skin horn. Chajiao and Xintang are separated by a river, and their lifestyles and customs are in the same strain. The method of making fish buns in Xintang soon spread to Chajiao, and then the chef of Suji Pavilion in Chajiao reprocessed the fish buns in Xintang, and made the tea horn fish with beautiful appearance, thin skin and beautiful stuffing, and smooth and tender taste.

5. Shenzhen fried rice cake

Shenzhen fried rice cake, also known as stack rice cake, is made of rice, sugar, peanuts and other materials, and the preparation and production of raw materials are complicated. However, the traditional craft also makes the original flavor sweet and crisp, which will disperse fragrance as soon as it comes out of the oven, melt in the mouth and melt in a bite. It can also be made into heart-shaped, peach-shaped and round shapes according to the model, which is interesting. Shenzhen's unique snacks have a long history and unique taste. Have you tried? Stacked cakes and rice cakes are the most local snacks in Shenzhen during the Spring Festival. "When you hear the sound of stacking cakes, you know that the new year is coming." In the old days, there was a custom of "folding cakes for the New Year" in Shenzhen.

6. Mei's "Malongtong"

Mei Malong Tung is a unique flavor snack in Wuchuan, which looks like a banana, has golden color, crisp taste, no residue in chewing, sweet and delicious, and is a traditional brand-name snack in Wuchuan. Pittosporum is a unique and famous product in Wuchuan candy production. This product is made of glutinous rice, taro, sugar, sesame and other raw materials. It is made into semi-finished products through special treatment and production technology, and can be used at any time after drying. During reprocessing, the semi-finished products are put into two oil pans cooked at different temperatures with civil and military fire, fried until the expansion is moderate, taken out, sprinkled with white sugar gum and sprinkled with sesame seeds.

7. Tian Ai

Tian Ai Zan is also called Tian Amy Zan. Tian Amy Zan is a common food in Zhanjiang, Guangdong Province, and every household will make Tian Amy Zan on holidays. The custom of Wuchuan people cooking Amy B on February 2nd has existed since ancient times, especially in rural areas. On the eve of February 2nd, they pounded rice noodles, prepared Tian Ai and made Amy's hairpin. It is reported that Tian Ai hairpin is used to worship gods and pray for good weather. Tian Amiao is very popular because of its complicated craft, mild taste and traditional customs. Glutinous rice, glutinous rice, syrup, fresh Tian Ai and clear water are kneaded into soft dough, filled with peanuts, sesame seeds, radishes or shredded coconut, made into salty or sweet cakes, and cooked in a pot. In particular, Tian Aizan's sweet heart and skin are the most delicious.

8. Zhongshan Pink Fruit Hsi Chin

Zhongshan pink fruit is one of the local traditional famous spots in Zhongshan, Guangdong Province, among which Jinyun is the representative. In addition, there are horns, leaves and jujube cakes. The vermicelli is made of cooked noodles, raw flour, water, lard and refined salt. The stuffing is barbecued pork, lean meat, mushrooms, bamboo shoots and fresh shrimps with seasonings such as soy sauce, sugar, seasoning powder and oyster sauce, which are carefully wrapped. It is characterized by fragrance, fresh meat, crisp skin and delicious taste. The powder fruit package is full but not solid, and it looks like an element core, with a sound and shaking. The filling should be fine. Because of its fine production and unique flavor, it is deeply loved by foodies.

9. Guanghua cake

Guanghua fork sesame seed cake is cold and moist, and it has the function of clearing throat and detoxifying, also known as "clearing throat cake". Guanghua fork sesame seed cake is divided into bean paste and sesame seed. Black bean sauce is as fine as mud and must be stored for one to three years before harvesting. After sesame paste is made, it must also be sealed in a container and put into the well core for cooling and annealing before use. The skin of the fork sesame seed cake is as thin as paper. Soak and solidify glutinous rice and grind it into thin slices to serve as upper and lower cake plates. Fine production after clamping. The food is sweet and delicious, refreshing and refreshing.

10, powder cake

Crispy powder is a must-have snack for every family in Yangjiang. It is made of fried rice flour mixed with lard, brown sugar, black sesame and other raw materials, wrapped with peanuts, sesame seeds, pork and coconut, put into a carved wooden mold, tamped, taken out and carefully baked. The taste is sweet but not greasy, the entrance is crisp and fragrant, and the appearance is exquisite and delicate. It is a necessary gift for all families to hold happy events on holidays.

1 1、

"overnight success" is a common dish made of salted fish, which was first made by fishermen in the south China sea. Because fishermen who go fishing at sea are worried about the deterioration of marine fish, they throw the whole marine fish into a bank (a kind of ship) full of sea salt to keep fresh. After the fish is marinated in the dike for one night, it is taken out and cooked for consumption, so it is called "overnight dike", and most locals call it "overnight water" (meaning brine soaked for one night).

12, shrimp dumplings

Shrimp dumplings are a famous traditional snack in Guangdong, belonging to Cantonese cuisine. Shrimp dumplings were founded in a small family teahouse in Wufeng Township, Wucun, a suburb of Guangzhou in the early 20th century, with a history of one hundred years. Traditional shrimp dumplings are half-moon-shaped, with twelve layers of spider bellies. The stuffing is shrimp and bamboo shoots, which are delicious, smooth and delicious. Wufeng Township in Wucun is rich in fish and shrimp, and the chef of the teahouse serves pork and bamboo shoots to make meat stuffing. At that time, the skin of shrimp dumplings was sticky (big) rice flour, and the cortex was very thick, but because of the delicacy of fresh shrimp, it soon spread. The teahouse in the city introduced shrimp dumplings. After improvement, one or two shrimps were wrapped in a layer of orange dough, and the weight was mostly limited to one bite.

13, Houjie Roasted Goose Powder

Houjie Seto powder is a famous traditional snack in Dongguan, and it is also a traditional food for the birthday party in Dongguan, which means longevity. The most famous roast goose and duck in Dongguan is of course Houjie. Seto powder, the most exquisite is a pot of delicious soup, which needs to be cooked with whole chicken, large pieces of meat and bones, and many special herbs and spices. When eating, blanch Seto powder in hot water and put it into a bowl, then add a tablespoon of broth, and spread a layer of crispy roast goose on the noodles. Then the delicious soup is soaked with the smell of roasted goose, which is more delicious and attractive.

14, shrimp and lotus leaf rice

Shrimp and lotus leaf rice is a famous snack in Dongguan, Guangdong. Taiping town in Dongguan is famous for its production, because this generation is rich in lotus leaves and excellent silk seedlings and white rice. In the late Ming and early Qing Dynasties, Qu Dajun's "Guangdong New Language" recorded: "Dongguan steamed it with fragrant japonica mixed with fish, which was fragrant outside and fragrant inside, so it was called poached rice." Lotus leaf rice and meat stuffing. The lotus leaf is green, the rice ball is loose, the rice grains are soft and fresh, and it has the fragrance of lotus leaf, which attracts many diners with its attractive lotus fragrance and refreshing taste. Shrimp and lotus leaf rice is light and refreshing, with the clear fragrance of lotus leaves. It has always been one of the famous dim sum recipes in various tea houses and restaurants in Guangzhou. Now, in addition to fresh shrimp, there are chicken, scallops, crab meat, eggs, sesame oil, seasoning powder and so on, and varieties are constantly emerging.

15, Qingming Tsai

Qing cuisine is a traditional food with local characteristics in Shenzhen, and people eat it specially in Tomb-Sweeping Day. "Qingmingzai" is to put the stems and leaves of plants such as "chicken manure vine" and mulberry leaves, which are said to be able to ward off evil spirits and strengthen the body resistance, together with washed glutinous rice, into a stone pot and crush them. The ground powder is blue-green, and then a small amount of sugar or salt is added to knead it into a thumb-sized powder ball, which is placed on banana leaves in groups of 10, and then sprinkled with some broken flowers.

16, stale fried rice noodles

Fried powder with broken taste, also known as fried powder with rotten iron pot, is a special food made by Meiqin Powei Village in Wuchuan, which has a long reputation. The reason why "Fried" is famous is not only a touching legend, but also because the selected wok really removes two wok ears and narrows the side of the wok, so that the wok will be even and prosperous. A snack that Wuchuan can eat everywhere is characterized by fine powder and "pot" taste. The dishes in Powei and Electromechanical Market are more authentic and popular.

17, Wuchuanpo Kizai

Pojizai is one of the traditional snacks in western Guangdong, which is very popular in Zhanjiang, Suixi, Lianjiang, Wuchuan, Leizhou and xuwen county. It is famous for its dustpan made of bamboo poles. The production method is to put the ground rice flour in a dustpan and cook it in a pot. After the first layer is cooked, it is gradually added, usually more than three layers. When the rice noodles are fully cooked, cut them into cubes with a knife and spread sesame oil, sesame seeds and garlic paste (that is, garlic and chicken oil) on the surface. The entrance is delicate and elastic, soft, smooth and non-sticky. With the secret sauce, it is fragrant but not greasy, and the taste is absolutely unforgettable.

18, mung bean dumplings

Deer bean zongzi is a delicious traditional dish, which belongs to Cantonese cuisine and is produced in Zhongshan, Guangdong. Zongzi in Zhongshan is very distinctive, because Zhongshan people prefer to improve and learn, and are especially good at making food suitable for their own tastes. In the tea market of hotels and restaurants in Zhongshan, the cut reed bean brown will be reserved for tea customers every April and May of the lunar calendar, and even decorated and publicized in front of the hotel, with colorful paper fluttering and a large number of reed bean zongzi sold.

19, fried cake

Fried cake is one of the traditional famous snacks in Chaoshan area of Guangdong Province. Because of its high quality, economy, precise production, time-consuming heat control and reasonable matching of various auxiliary materials, the finished fried cake is crisp outside and soft inside, fresh, sweet and salty, golden and gorgeous in color, decorated with red, green and purple, which is really pleasing to the eye and has become one of the famous snacks in Chaoshan at all times.

20. Fish noodles

Fish noodles is one of the famous dishes in zhapo Fishing Port, commonly known as knocking fish noodles. Boning the peeled fresh fish, cutting off the head and tail, then cutting the fish into fish strips about an inch wide and chopping them repeatedly on a big round chopping board until they are very erosive. Pour some flour on the table, and then add a little flour to the fish bit by bit, kneading and stirring until it doesn't stick to your hands. Moreover, it is necessary to beat back and forth, divide the evenly stirred dough into several blanks, and stretch them into a round fish noodle blank the size of a round fan and as thin as paper. Put the round cakes on the pot one by one, steam them, take them out of the pot and cool them, and cut them into filaments with a knife as noodles for later use. If the noodles are dry, you can eat them on the rice sieve at any time.