What are the famous snacks?

Food is in Guangzhou! Take Guangzhou snacks as an example: Guangzhou snacks can be divided into seven categories: fried dough sticks (fried food), fried dough sticks, salty pancakes, dates and so on; Porridge, such as boat porridge, aconite porridge, yaozhu ginkgo porridge, etc. Noodles include Wonton Noodles (represented by "Ou"), Shahe powder (which can be made into fried powder or soup powder), rice rolls pig, Guilin rice noodles and Seto powder. Pastry, radish cake, water chestnut cake, lunjiao cake, etc. Dessert, all kinds of red bean paste, mung bean paste, glutinous rice porridge, eight-treasure porridge, sesame paste, almond paste, soup pills, etc. Especially double skin milk and ginger milk cream are the most famous; There are two kinds of zongzi: sweet zongzi and salty zongzi. Omnivores, including fried snails, pork red soup, beef bone soup, hot and sour melons and vegetables, etc. Boat porridge is in the old western suburbs of Guangzhou, where litchi trees are planted on both sides of the river, called litchi Bay. The "Liwan Evening Singing", one of the eight scenic spots in the ancient Yangcheng, refers to this place. Every summer evening, many scholars and tourists from all walks of life come here to play and travel by boat. One of them is a boat, which specializes in "boat porridge". If tourists on shore or other boats need it, the owner of the porridge boat will hand over porridge bowl by bowl, which is very popular. Gradually, even snack bars on land sell this kind of porridge called Liwan Boat Porridge. Boat porridge is made of fresh river shrimp or fish fillets, and later jellyfish, fried peanuts, cold noodles, chopped green onion, ginger and so on. Boil it immediately before eating, it is fragrant, steaming and very fresh and sweet. No matter in street restaurants or five-star restaurants like White Swan Hotel, you can taste this kind of porridge unique to Guangzhou. Stir-fried snail is different from snail, which is characterized by thin shell and thick meat. Using a fragrant grass wok called perilla will produce a spicy and sweet smell. This peculiar smell is not only liked by southerners, but also by northerners, Hong Kong and Macao compatriots and foreign friends. They often gather around Xiao Mu's dining table and enjoy perilla fried snails in street food stalls (or high-end hotels and restaurants). When frying, you can also add spices such as pepper, onion or garlic, lobster sauce and salt, which tastes better. Steamed rice rolls is a rice product, also called Bra steamed rice rolls. Take rice rolls, the most famous "Yin Ji" in Guangzhou, as an example: this store is located in Wenchang Road, specializing in rice rolls sauce beef, and is famous for its thinness, toughness and smoothness. In the early days of liberation, it was run by Wennei. She studied under a famous teacher and learned the special technique of steaming sausage powder. Its rice rolls is "as white as snow, as thin as paper, shiny, smooth and delicious". Rice rolls, also known as Juan Fen and Zhu rice rolls (because it looks like pig intestines), was created by Pantang Seafood Restaurant in War of Resistance against Japanese Aggression period, and is now available in snack bars, teahouses, restaurants and hotels. It is to steam rice slurry into thin skin one by one with a special multi-layer steamer or cloth, and put meat, fish fillets, shrimp and so on. Steamed, rolled into long strips and cut into plates. The raw materials are beef sausage, pork sausage, fish fillet sausage and shrimp sausage. Without stuffing, it is called vegetarian sausage; Rice milk with sugar is called sweet sausage. Shahefen Shahefen is a very popular rice product in Guangzhou. Therefore, the powder originated from Shahe, hence the name. Its practice is to soak rice in the Jiulong Spring of Baiyun Mountain, grind it into pulp, steam it, and cut it into strips. Shahefen has a history of 100 years. Its powder is white, thin and tough, and it can be eaten by dry frying, wet frying, soaking (soup powder) and cold salad. Shahe Hotel has a special banquet for Shahe powder. In addition to salty food and sweets, there are colorful Shahe powder made from various fruits and vegetables, which are colorful and have different tastes. Double steamed milk

It is said that a farmer named He in Shunde accidentally knocked over a pattern in buffalo milk when he was making breakfast in the morning. Soon, an old friend who knows the goods bought a recipe and opened a food stall. This kind of Shunde double skin milk became a tradition. This old friend is now the ancestor of boss Wu of Wenxin Laopu, and double skin milk has been circulating since the late Qing Dynasty.

Boil the freshly squeezed buffalo milk in the morning and pour it into a bowl while it is hot. Hot air will make the surface of fresh milk produce milk skin; After the milk is completely cooled, leave the skin and remove the milk, then add fine sugar and protein to the poured milk, stew it on the fire, and soon produce a layer of skin; Pour the stewed milk back into the original bowl, hence the name "double skin milk". What you want to eat is another layer of smoothness and kindness besides the sweetness of milk. The rich aroma makes double skin milk the favorite of Guangzhou people. Look at the endless crowd of Wenxin old shop next to Tianhe Hongcheng Square and you will know how hot it is.

Wenxin old shop pays attention to the selection of materials, so the color and taste are dignified and pure. A new bowl of stew will be served steaming, and the aroma will be as warm as Jiangnan kannika nimtragol in her early twenties; Swallow a bite, sweet but not greasy, and like the thin skin and red lips of a kannika nimtragol, it can give you a gentle desire for a beautiful life dream. Many people who don't eat dessert can accept Shunde double skin milk, perhaps because it is gentle and solemn. Wenxin's double-skin milk has many flavors to choose from, which can be pure double-skin milk or double-skin milk of red beans, lotus seeds, bird's nest eggs, raisins and ginger juice. In hot summer, one more choice is to be in a good mood.

People in Guangzhou love to clear away heat and detoxify, and they can't eat dessert without Guiling Ointment. It is best to add turtle paste with sweet red bean paste: the bean paste is thick and sweet, and turtle paste is slippery and bitter, which complement each other. Wenxin's turtle ling paste belongs to the head store and is sent by the branch, but there is still one thing about the bean paste: choose big red bean, which is easy to cook, shell it with high fire, stew the meat with low fire, and cook it slowly until after two hours, the water and the bean paste become even paste, and then add fine sugar to taste, so that there will be no astringency of water when eating, and the bean paste will be fine and even, and there will be no greenish yellow car-scrapping.

Nanxin ginger mixed with milk and ginger juice mixed with milk were first created in Shawan Town, Panyu County. Shawan is a land of plenty, and raising buffalo and producing milk is a sideline of local farmers. Buffalo milk produced here has a high concentration and contains a lot of fat, which can be made into a variety of dairy snacks, among which ginger juice is the most famous and is spread all over restaurants in Guangzhou, Hong Kong and Macao. According to the theory of traditional Chinese medicine, milk is sweet and cold, and its function is tonic, while ginger is pungent and slightly warm, and it has the functions of dispelling cold, warming stomach, resolving phlegm and reducing qi. Therefore, in cold weather, ginger juice collides with milk, making it feel warm all over, which can be described as a clever cooperation. Since the 1980s, Nanxin milk dessert experts have re-exploited the potential. It has the characteristics of ginger and milk, and has the effects of dispelling cold, invigorating stomach and relieving cough. Many Japanese and American guests come here to taste, and some regular customers often buy take-away food to eat at home, which is very popular with consumers. 1987 and 1995 Guangzhou Food Festival won the title of "famous brand snack";

1994, Guangzhou Food Festival won the title of "Golden Snack";

1997, Guangzhou Food Festival won the title of "traditional brand-name snacks"; The first national "Chinese famous snacks" were recognized as varieties.

Name: Nanxin Milk Dessert Expert

Address: Zheng Guo Brown, No.45 Fu Road, Guangzhou

This is a well-deserved Guangdong specialty! It is said that it originated in Zhaoqing, and those authentic steamed fruit palms are particularly huge (compared with what we can usually buy, of course). When it spread to Guangzhou, Guangzhou people brought forth the old and brought forth the new. So far, there have been many new varieties: Yaozhu Brown, Pickled Pepper Brown and Red Bean Paste Brown ... But as far as I'm concerned, I still like the most traditional steamed fruit brown.

In the cold winter, take a hot palm and peel it off layer by layer, and you will smell a thick smell of glutinous rice and bean curd. Suddenly biting down, that feeling is like a warm current rushing from Tianshan Mountain in all directions, and it seems that a martial arts master is helping you get through the major acupoints! Bite by bite, mixed with the sweetness of pork belly and the delicacy of mushrooms, is simply the best in the world. It is unique in that brown beans are very soft and delicious! Hewei giblet radish

Hewei beef offal radish is said to have been invented by a Hui chef who lived near Guangta Temple during Guangxu period. Guangta Temple is a mosque with a long history, and it was once a Muslim settlement nearby. Because of religious beliefs, Muslims don't eat pork, so a Hui chef thought of opening a Niuxiang shop near Guangta Temple. He put beef intestines, beef ribs, beef lungs and radishes in the sauce and cooked them with five spices, such as pepper and star anise. Fresh shrimp wonton (called wonton in the north) and wonton noodles are very popular snacks in Guangzhou. In the Qing Dynasty, there was a famous saying in He Dan Confucianism that there was no love for each other. "If there is wine, why not invite the moon to drink? If you have no money, you have to eat wonton. " It can be seen that wonton and wonton noodles were both popular foods at that time. The shrimp soup wonton at Shifu Road 127, which is known as the "gourmet street" in Xiguan, is one of the best, and has been awarded the title of "famous snack" since 1956. Its soup is made of shrimp, native fish, pig bones and other raw materials. Wonton stuffing is cooked with fresh pork, shrimp and eggs wrapped in thin wonton skin. The cooked wonton is pink in color, delicate and attractive, and rich in flavor, so it has the reputation of "glass wonton". 1997 won the title of "Chinese Famous Snack" in China. Shunji Coconut Ice Cream The coconut ice cream made by Shunji Ice Room, No.79 Bao Hua Road, Liwan District, is a famous snack in Xiguan history. It was originally created by vendor Lv Shun in the 1920s. It takes thick and compact coconut meat as raw material, processes it into fresh shredded coconut and squeezes it into coconut juice, and then adds fresh buffalo milk, eggs and sugar. The unique production technology makes the ice cream soft, smooth and delicious, with rich coconut fragrance and unique flavor. In the fifties and sixties of last century, some foreign heads of state and distinguished guests, such as Prince Sihanouk of Cambodia, came here and enjoyed it. Since 1956, it has been awarded the title of "Guangzhou Famous Brand Food". Kaiji mung bean paste mung bean paste is a very popular dessert in Guangzhou. The dried tangerine peel and mung bean paste produced by Kaiji dessert shop located at No.889 Jinlong East Road, Liwan District is famous for its smoothness, sweetness, heat clearing and unique flavor. It is for this reason that the boss Ye Jiankai was nicknamed "bean paste opens". Kaiji mung bean paste is made by selecting fresh and high-quality mung beans as raw materials, adding appropriate amount of medicinal materials and dried tangerine peel, seasoning with white sugar and yellow sugar, and decocting with appropriate heat to make mung beans "sand" and "coat" (shell).