Guangdong: A Food Paradise for Foodies - Don't Miss These Classic Cantonese Snacks!
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Cantonese people love to eat and are good at it, known throughout the world. A food critic once said that enjoying Cantonese cuisine is one of the most tempting pleasures. The exquisite cooking techniques, the diverse and numerous dishes and delicacies, the delicious flavor, the perfect overall design of color, fragrance, taste and shape, as well as the elegant dining environment, atmosphere and meticulous and attentive service, are all outstanding. In Guangdong, it is not an exaggeration to say that as long as you randomly select a place on the map and head in that direction, you will find surprises along the way—different flavors but truly original and with rich cultural connotations. Many snacks in Guangdong Province are very tempting, and if you travel to Guangdong for tourism, don't forget to taste these authentic Cantonese flavors besides the most authentic Cantonese cuisine.
Shaan Hai Ginger Scallop
This is a classic Cantonese dessert dating back a hundred years, made by pouring hot fresh milk into fresh ginger juice and solidifying it. It resembles tofu flowers, is sweet and spicy, nutritious and beautifying, relieves coughs and promotes sleep. It can be made and eaten hot for warmth, to dispel cold and blood stasis, or chilled for a refreshing and cool throat. Shaan Hai Ginger Scallop has a soft, plump and fragrant texture, the skin is as translucent as a young girl's milk skin, and a spoon lightly touches it, leaving a trace. When you see a bowl of perfectly formed Shaan Hai Ginger Scallop, you can't bear to dig in with a spoon. The entrance is a soft, creamy scent... sweet with a hint of spiciness, it's no wonder this dessert has been passed down so widely.
Cantonese Noodles
Cantonese noodles originated in Guangzhou, and became popular in Hong Kong in the 1950s. They are still very popular today. It is said that this food was introduced to Guangdong as early as the Tang and Song Dynasties. It is also known as wonton noodles, fine bean curd noodles, and large bean curd noodles. For more exciting content, please follow our WeChat public account: Chef's Shadow Food. Each wonton is about the size of a baby's fist, with a smooth and slippery texture, and the noodles are made using traditional methods of bamboo-made lifting looms, which are elastic and translucent. When eaten, they have a strong egg fragrance, which makes people reminisce endlessly. The soup is also carefully prepared, using pork bones, dried bighead carp, and dried kelp to simmer for a long time. The noodles and dumplings together make a warm and comforting feeling.
Brush Skin
Brush skin is a local snack in Guangzhou old city, originally a street snack, which later became a grand dish. The name of brush skin comes from the fact that well-fried brush skin is golden brown, the outer skin is crisp and the inner skin is soft and slightly concave, forming a hat-like shape, so it is named 'brush skin'. In Cantonese, 'brush' and 'fry' sound similar. The most important thing to make this dish is to follow the traditional methods, using good south-sour bean curd, garlic, lard and salt water. Especially lard should not be reduced at will. When making this dish, the south-sour bean curd is well kneaded and then left to stand for a while. When frying, it should not be rushed, but slowly fried at a low oil temperature, so that the outer skin is crisp and the inner skin is soft. The outer shape is like a hat. Because of the ingenuity of the merchants, the traditional method of making a single bamboo tray was too slow, so a clever businessman improved it by using multi-layer steaming trays made of tin, and the ingredients were placed in the steamer to cook. Although the appearance was slightly worse, it was faster, fresher and tasted better.
Suggest Rice
If we say the most classic and most popular sweet soup in Guangdong is green bean sweet soup, it's unlikely anyone would disagree. Whether it's a simple street-side sweet soup shop or a luxurious five-star hotel, green bean sweet soup will always be a staple. Green bean sweet soup dispels summer heat and dryness, and is always a must-have. Because green bean has a cold nature, eating it can dispel heat and toxins, treat fever and cough. If you add dried tangerine peel when brewing it, it also has the effect of dispelling phlegm and stopping cough.
Wheat Paste Cake
Wheat paste cake is a local snack in Guangzhou old city, originally a street snack, which later became a grand dish. The name of wheat paste cake comes from the fact that well-fried wheat paste cake is golden brown, the outer skin is crisp and the inner skin is soft and slightly concave, forming a hat-like shape, so it is named 'wheat paste cake'. Because 'brush' and 'fry' sound similar in Cantonese, this dish is named 'wheat paste cake'.
