Most mature practices in guangdong snacks are steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, with rice, flour and miscellaneous grains as raw materials and different flavors; Pastry products are mainly rice and flour, followed by miscellaneous grains, which can be divided into fermented and non-fermented products when steamed to maturity; Powder food, with rice and flour as raw materials, is mostly cooked. There are many kinds of porridge, the names of which mostly depend on the materials used, and some are also famous for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding cakes and cakes. Except eggs and milk, most of the materials used are roots, stems, stems, flowers, fruits and nuts of plants. Omnivorous food, which does not belong to the above categories, is named after miscellaneous materials and is famous for its low price and diverse tastes.
Crispy lotus seed buns
It is made of semi-fermented flour and pastry, filled with lotus seed paste, wrapped in a circle and steamed. Its skin is white, layered, soft, cool and tough, sweet and delicious. Fenguo is a mixture of shrimp, pork and other fillings wrapped in lake powder and made into angular steaming. The skin is thin and white, soft and bright, and the stuffing in the corner can be seen. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong Newspeak" described the eating custom in Guangzhou: "Soak white rice for half a month and put it into white japonica rice, where it is broken rice, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder horn." In the 1920s-1930s, restaurants and teahouses competed to create brand-name dishes to attract customers, and a female pastry chef of Sister E in the teahouse created the most outstanding powder fruit, which was called Sister E powder fruit. In the 1940s, the tea fragrance room closed down, and the descendants of Sister E moved to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After 1950s, it was also used as refreshments in major teahouses and restaurants. Pink fruit has become one of the beautiful spots in Yangcheng.
Lingjiao cake
It is steamed with water chestnut powder and sugar water. Water chestnut, also called horseshoe in Cantonese, hence its name. Its color is brown, translucent, it can be folded without cracking, and it is soft, smooth, refreshing and tough, and it tastes extremely sweet. This product is the most famous in Panxi restaurant in Guangzhou. Because it is located in the mouth of the horseshoe. The produced horseshoe powder has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks. The water chestnut cake made from it is a traditional dish of Panxi Hotel, which is suitable for all seasons.
Lunjiao cake
It is made of rice pulp through fermentation and cooking. Its cake body is crystal clear and white, and its surface layer is smooth and flat; Inner eye holes are connected vertically and horizontally, even and orderly; Soft and smooth, sweet. This product, named after Lunjiao Town, originated in Shunde County and has a history of hundreds of years. The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao bread, a hundred miles away before the literati, berthed the boat. In fact, at that time, there was only one famous person. Next to Huafengwei Bridge, there is a stone at the bottom of the river, and a clear spring emerges. Its home is suitable for setting stones to wash sugar, clarifying and removing turbidity, and is not used by others. " However, later generations used the method of adding eggs to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.
Honeycomb taro horn
Use taro paste to make skin, lean pork, shrimp, mushrooms and so on. It's all fried stuffing, wrapped corners and fried in oil pan. Its skin color is golden yellow, and its surface layer is densely covered with small eyes, which looks like a honeycomb. The skin is crisp, the inner layer is soft and smooth, and the filling is slightly juicy, delicious and fragrant. This product is a must-have snack in the tea market, which is popular in Guangxi and Hainan. The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro horn.
Crab dumplings
Steamed with hot dough wrapped in meat. Its color is like egg yolk, its skin is thin, soft, tough, smooth, its stuffing is tender, and it tastes delicious, with the aroma of acetic acid and alkali. This product has a history of hundreds of years. "Suiyuan Food List" records: "Dumplings are also meat dumplings, the paste is pushed away, the meat is wrapped as stuffing and steamed. What makes it attractive is the stuffing, but the meat is tender and gluten-free. When I went to Guangdong, I ate the terraced fields in Guan Zhen, which was very delicious. I used pigskin simmered cream as stuffing, which felt soft and beautiful. " Pig skin stew paste, which is now pig skin jelly. Add it when you mix the stuffing, and it will melt into soup when heated. This method is simple and easy to use, and it was used in Guangdong until the late Qing Dynasty and the early Republic of China. In 1930s, famous pastry chefs in Guangzhou changed it to add agar to pigskin bean jelly, or used agar in summer to make the soup rich and greasy. At the same time, knead with egg liquid, alkali and flour until pure and smooth. This can make it compact, smooth and slightly tough, and can be rolled thinner without being worn out, so that the soup in the stuffing will not leak.
Thin-skinned shrimp dumplings
Also called shrimp dumplings. Starch (also known as flour) dough is used as skin, shrimp meat, pork and so on. Mix well as stuffing, wrap in jiaozi, and steam. It is shaped like a curved comb, so it is also called the curved comb jiaozi. The skin is thin, soft, white and crystal clear, and the stuffing in jiaozi is faintly visible; The stuffing is delicious and the shape is exquisite. This product was first created by a teahouse near Wucun River in the suburb of Guangzhou in 1930s. At first, the materials and shapes were rough. However, because it is stuffed with fresh shrimp just caught from the river, it tastes delicious and unusual, and it is deeply loved by diners in the morning tea market. Later, it was introduced to major tea houses and restaurants in Guangzhou, and was gradually transformed into exquisite snacks by famous teachers, which was widely circulated and enduring.
steamed jiaozi /dumpling (with meat and vegetable stuffing)
Take egg liquid, water and flour as skins, pork, shrimps and mushrooms as fillings, knead them into pomegranate flowers and steam them. Its color is light yellow, crab yellow is bright, its skin is soft, its meat is refreshing, it contains a little juice, and it tastes delicious and fragrant. In 1930s, dry-steamed stir-fry became popular all over Guangdong. In the past 20 years, it has spread all over large and medium-sized cities in Guangxi, and has become an essential product in Lingnan teahouses, restaurants and tea markets.
Shahefen
It is made by steaming rice slurry into thin slices and cutting it into strips. Popular in Guangdong, Guangxi and Hainan, it is the most famous one produced in Shahe, Guangzhou, hence the name. Because it is made of water soaked in Baiyun Mountain Jiulongquan, the powder is very fine, white and transparent, soft and tough, suitable for frying, soaking and mixing. In recent years, Shahe Hotel has infiltrated vegetable juice and carrot juice into the pulp to make colored Shahe powder, which has other characteristics.
Lotus leaf rice
Also known as boiled rice, rice is wrapped in lotus leaves and steamed with meat stuffing. The lotus leaves are green, the rice balls are loose, the rice grains are soft and fresh, and they have the fragrance of lotus leaves. This product was originally a traditional folk convenience food with a long history. 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." Since the Ming Dynasty, it has been a convenient food for people in the Pearl River Delta of Guangdong. In the 1920s, it was improved by famous teachers and became a famous summer snack in tea shops.
Jidi Zhou
It is made by adding pork lean meatballs, pork liver slices and pork vermicelli into porridge and decocting. The color is white and bright, the water is mixed and the taste is fresh and fragrant.
Boat porridge
It is made of fish fillets, fried peanuts and other ingredients added to porridge. At first, some boathouses used boats to work on the Litchi Bay River. Boat, commonly known as boat in Guangdong, hence its name. This product combines the advantages of many kinds of raw materials, is not miscellaneous or crisp, soft, smooth, fresh, sweet and delicious, and is suitable for all tastes. This product is made of raw fish. Travels of South Vietnam: Lingnan people like to take live grass carp, cut it into pieces, add melon seeds, peanuts, radishes, fungus, celery, fried noodles bait, vermicelli and dried tofu, and eat it together, which is called raw fish. ""There is raw fish porridge, and all the products in it are named after raw fish. "Now the boatmen on the Pearl River have moved to the shore, and the boat porridge has also entered the hotel from the boat.