Zhoutou is a county-level city under Guangdong Province, one of the cities in the Xigang Coastal Economic Zone, a cultural center in the Dongjiang region, and a tourist city open to the outside world. It is a national historical and cultural city and an important birthplace of Zhoutou culture."""And "the Pearl River Estuary City"

Zhoutou cuisine has its own characteristics. The most famous Zhoutou cuisine is Zhoutou cuisine and Zhoutou Gongfu tea.Features of Zhoutou cuisineSnacksIncluding: Fried Kui, Xiaokou StewDuckandbeef tendonsKui, duck egg, Zhoutou ink ball, Zhoutou hand-pressedbeefballs, cake, Zhoutou springcake, high temple ham, gusao ham, five-spice oil olives, plum blossom dumplings, braised beef, gold town salted vegetable, etc.;Famous dishes include: Red braised large plate duck, crystal lobster, Ming furnace roast, Hanjiang flower, white boiled large shellandbutterfly platter, full garden boss, various shrimp,winter melon,andcarpleaping dragon gate, braisedsea cucumber,Golden turtle eggs, white lotus official duck,andblack chicken stewandsea fishfull garden autumn chrysanthemum, etc.

ZhoutouNoodles

Introduction

It is said that Zhoutou noodles originated from Guangzhou about ten years ago, but they are quite different.Zhoutou people have Zhoutou taste, and noodles naturally have new skills.A piece ofnoodles,made into a dumpling, addporkshred, addcarrotcut into cubes, addshiitake mushroomscut into strips, add choppedChinese cabbageslices orbean sproutsor diced vegetables, then pour a layer ofsesamesauce and broth, the taste is really nostalgic.The same noodles, different tastes.

Noodles originated from Guangdong Han ethnic snacks, as early as the late Qing Dynasty, the sales of noodles could be heard on the streets of Guangzhou.At that time, noodles were divided into two types, salty and sweet, the main ingredients for salty noodles were pork, beef,shrimpandliveretc., while the main ingredients for sweet noodles were sugar-infused vegetables and fruits, then mixed with fried sesame.

Main schools of Guangdong noodles are two types, one is Bra noodles, the other is drawer noodles.

The main ingredients for making noodles are: rice flour, pork, beef, shrimp or other ingredients, green vegetables, eggs, and chopped vegetables.

Method:The process of making noodles is very simple, spread a piece of white cloth on a sieve, pour the ground rice flour on the white cloth, steam the noodles in the water, and then add the filling, roll into the shape of a pig's intestines, place on a plate, and pour the cooked，peanutoil,

soy sauce

and chili sauce to complete.Rat's ear cakeIntroductionRat's ear cake is a characteristic snack of Zhoutou, Guangdong, and is a local specialty.Characteristics of rat's ear cake:Rat's ear cake (guǒ), also known as straw cake, is a traditional snack of the Han ethnic group in the Guangdong Shantou area. Rat's ear cake is a common food for ancestor worship in Shantou during the New Year.Whenever you mention Shantou snacks, you can't miss rat's ear cake, this is probably because rat's ear cake has the longest history and the most Shantou flavor in Shantou snacks, which is the most popular snack.

Rat's ear cake is an important folk food in Zhoutou, and is popular in Ankang County, Xiangqiao District, Chenghai City, and Rao Ping County.

Every year from the 24th to the 25th of the twelfth lunar month to the first month of the new year, every household will make rat's ear cake. Previously, it was generally made before the New Year, but now many small stalls also sell it every day.

Rat's ear cake is dark green, soft and sweet, and exudes the natural aroma of rat's ear grass, so it is now a common snack on Zhoutou tables.

Nutritional value:

Zhoutou people have long known the unique sweet flavor and medicinal properties of rat's ear grass, and its part can be used as medicine, its part can be used as medicine, which has a flat taste and sweet flavor, with the functions of dispelling phlegm and stopping cough, and treating cough with a lot of phlegm and asthma, and can also be used to make various snacks.Method:

Rat's ear grass, also known as rat ear grass, is a plant of the Asteraceae family. Because rat's ear grass is similar to white head flower (Ranunculus), some people in Shantou call rat's ear grass white head flower. It grows in winter fields and fields, with white small flowers in the end, and white fiber-like fiber on the branches and leaves.1. After collecting from the field, select the young leaves and boil, after filtering the bitter water, put it into a stone bowl to pound.2. Then mix and knead with

rice flour

and

wrap into small balls, and fill with different fillings, including sweet and savory.

Sweet fillings include:

red bean

or

green beanwith sugar.Savory fillings include: rice flour with mushroom, meat, shrimp, peanuts, and spices.Dual-flavored fillings are half sweet and half savory.

4. After filling the cake, press into a banana leaf mold, place in a steamer to steam, and then roll it into the shape of a pig's intestines and place on a plate, then pour the cookedpeanutoil,soy sauceand chili sauce to complete.Large Zhoutou fish ballsIntroductionZhoutou large fish balls are a classic food in Zhoutou, Guangdong, with a color like porcelain, crisp but not greasy, and is a common food in banquets.Quality characteristics:Fish balls, also known as "fish balls," "fish balls," and "fish paste," are a food found in many places, but the methods are different in each place, so they are all unique.Zhoutou fish balls are relatively large, usually made with large fish caught in the coastal area, mainly with freshyellow croaker

and sea bass,

and

andfish, etc.

Then boil them in the broth, and form them into balls.

Zhoutou fish balls have the same characteristics as fish balls.

The origin of fish balls has a story related to Qin Shihuang.

According to historical records, Qin Shihuang liked to eat fish, and after unifying the country, he ate fish every meal, but he couldn't eat fish with thorns, so he ordered the chefs to die.Once, a chef was making imperial dishes, and he was afraid of fish with thorns.He used a knife to smash the fish to make the bones and flesh separate.At this time, the palace sent the food, and the chef quickly picked out the thorns and quickly pinched the fish paste into balls and put it into the boiling broth.After a while, the fish balls appeared in the broth, and then presented to Qin Shihuang.Qin Shihuang tasted it and was very satisfied, so he rewarded the chef. Later, this method was gradually spread from the palace to the people, and became "boiled fish balls", which is fish balls.Due to the pounding method, rather than cutting with a knife, the fish meat fibers are completely preserved, resulting in very elastic fish balls, which are actually suitable for playing table tennis. Chaozhou fish balls, with their porcelain-like color and crispy yet not greasy texture, are a common delicacy at banquets.

Nutritional value:

1. The fish meat is rich in nutrients and has the benefits of nourishing and strengthening the stomach, promoting water metabolism, promoting lactation, clearing away heat and detoxifying, and stopping cough and relieving shortness of breath.

2. The fish meat contains a lot of magnesium, which has a good protective effect on the heart and blood vessels, which is conducive to preventing high blood pressure, myocardial infarction, and other cardiovascular diseases.3. The fish meat is rich in vitamins A, iron, calcium, and phosphorus, and eating fish regularly can also nourish the liver, improve blood, promote skin, and promote healthy hair.Therapeutic effects:

Chaozhou fish meat has the benefits of nourishing and strengthening the stomach, promoting water metabolism, promoting lactation, clearing away heat and detoxifying, and stopping cough and relieving shortness of breath. In addition, the fish balls contain a lot of magnesium, which has a good protective effect on the heart and blood vessels, which is conducive to preventing high blood pressure, myocardial infarction, and other cardiovascular diseases.

Moreover, due to the high content of vitamins A, iron, calcium, and phosphorus in the fish meat, the fish balls also have the benefits of nourishing and strengthening the stomach, promoting water metabolism, promoting lactation, clearing away heat and detoxifying, and promoting healthy skin and hair.

Historical and cultural significance:It is said that the origin of fish balls is related to Emperor Qin.

According to historical records, Emperor Qin liked to eat fish. After unifying the country, he insisted on eating fish every meal, but he would not eat fish with bones. If there were fish bones, the chef would be killed. Several chefs died in this way.

One day, a chef was making imperial food and was afraid of being killed by Emperor Qin if he made a mistake. He smashed the fish with a knife to relieve his fear.After smashing the fish, he found that the fish bones and meat came out automatically, and the fish meat became fish meat.At this time, the imperial kitchen was ready to serve. The chef quickly picked out the fish bones and squeezed the fish meat into balls, and put them into the boiling soup to make balls. In a short time, the fish balls with a white, translucent, and tender texture appeared.The fish balls floated in the soup and were presented to Emperor Qin.Emperor Qin was very satisfied and ordered a reward. Later, this method was gradually spread from the imperial kitchen to the common people, and was called "fish balls".To maintain the balance of acid and alkali in the body, achieve the effect of beautifying and improving the complexion, and also to prevent excessive stomach acid, yam can also promote appetite and help digestion.Historical and cultural significance:Legend has it that in ancient times, every autumn, people had the custom of eating yam. This is because yam grows in various sizes, and the family members can gather together, so every autumn, people eat yam.

Instructions

Ingredients：

Yellow croaker, eggs,SeaweedSalt,SugarFish sauce, green onions,PepperSafflower oil.

Steps:

1. Prepare the yellow croaker, remove gills, scales, and internal organs, wash clean, slice, and mince the meat, and place in a bowl.

2. Add egg whites to the minced meat,SaltSugar and 25ml of water, mix well and stir vigorously until a gel forms, which can stick to your hands without falling, then form into fish balls and place in a bowl of water to soak for about 50 pieces.

3. Pour the fish balls together with the water into a pot, first cook over high heat until the surface is almost cooked, then change to a small fire to gently cook the fish balls, and remove.

4.Add1000ml of boiling soup (or water), place the fish balls in and cook until they float, immediately remove from the heat, add seaweed, green onions, sugar, fish sauce, safflower oil, and pepper, then pour into a soup bowl or bowl and it's done.

ChaozhouPotPorridge

Introduction

Porridge, a popular dish in southern China, is particularly famous in Chaozhou. Chaozhou people not only value eating porridge, but also like to add plenty of water when cooking rice. It is said that after cooking rice, the rice grains are scooped up and used as a drink or other purposes, continuing the habit of saving and eating nutritious food.Chaozhou PorridgeStir-fryThe cooking time is usually around 20 minutes, divided into two main types: white porridge and salty porridge.The biggest advantage of home cooking is its simplicity and speed.

Chaozhou porridge is very popular in Guangzhou, with many specialized porridge shops.As the name suggests, porridge is made with a pot and rice cooked over an open fire, and after the porridge is almost cooked, ingredients are added.Classic porridge dishes include Chaozhou fish porridge, Chaozhou shrimp porridge, and Chaozhou crab porridge.Chaozhou salty porridge is further divided into two types: Chaozhou bubble porridge and Chaozhou pot porridge.Because the Chaozhou area is a coastal area, there are plenty of seafood, so when making porridge, seafood is used as the raw material, with the unique ingredients of Chaozhou cuisine, which is unique and popular all over the world.

History and CulturePorridge is one of the traditional staple foods in China. The history of eating porridge is very long. In China's four thousand years of history, porridge has always been a part of the diet.

The earliest mention of porridge is in the Zhou Dynasty: "The Yellow Emperor cooked grains into porridge."

Chaozhou Return to SandYam”

IntroductionReturn to Sand Yam is a famous snack in Chaozhou, Guangdong, and is often a side dish on Chaozhou cuisine.

Snack, which is loved by Chaozhou people.

Quality characteristics:Return to Sand is a cooking method in Chaozhou cuisine. It is to meltwhite sugar

and then fry the cooked ingredients in the sugar, after cooling and solidifying, the sugar on the outside of the ingredients turns into white frosting, which is the finished product.

Because Chaozhou people call white sugar "sand sugar", Return to Sand is to melt sand sugar, after cooling, it becomes solid sugar powder, which is called "Return to Sand".Return to Sand Yam is the most famous Chaozhou snack, and is often a side dish on Chaozhou cuisine.Because Return to Sand Yam is made from starchy yam and white sugar, it tastes particularly smooth and sweet.In addition to yam, Return to Sand can also be made from sweet potato. Chaozhou people are used to putting sweet potato and yam together on a plate. Because yam is white and sweet potato is golden yellow, it is called "golden pillar and silver pillar". It can also be called "golden and silver treasures".

Nutritional value of yam:1 Yam is rich inprotein,

calcium, phosphorus, iron, potassium, magnesium, sodium,

carrots,sugar, vitamin C, B vitamins, saponins, etc. The amount of fluorine in its minerals is high, which has the effect of whitening teeth and preventing caries, protecting teeth.2 Its rich nutritional value can enhance the body's immune function, which can be used as a common food for cancer prevention and treatment.In the process of cancer surgery or post-radiation and chemotherapy, it can assist in treatment.3 Yam contains a type of mucin protein, which can produce immune globulins (also called antibody globulins) after being absorbed by the human body, which can improve the body's resistance.

Therefore, traditional Chinese medicine believes that yam can detoxify, inhibit and eliminate the toxins of cancer and other diseases, and can be used to treat tumors and lymphatic sclerosis.4 Yam is an alkaline food, which can neutralize the acidic substances stored in the body, adjust the body's acid-alkaline balance, and produce beauty and hair growth effects. It can also be used to treat excessive stomach acid.

5 Yam contains a lot of mucin and various trace elements, which can help the body correct the physiological abnormalities caused by lack of trace elements, at the same time, it can promote appetite and digestion. Therefore, traditional Chinese medicine believes that yam can replenish Qi and nourish the body.Eating benefits:

1 Enhance immunity

It can enhance the body's immune function, which can assist in cancer surgery, radiation and chemotherapy, and recovery.

2 Whitening and preventing caries

Because the fluorine content is high, yam can whiten teeth and prevent caries.

3 Detoxify and

Yam can detoxify and prevent cancer.

4 Rich in nutrients

Flour is rich in protein.

Generally, the content of protein in wheat is 10%-13%, which is higher than rice.

However, the protein in wheat is not easy for our body to absorb.

In addition, yam harvested from August to May every year is the sweetest, so it is the best time to eat yam.

Making method:

1. Ingredients: 330g of lophu yam (weigh after peeling), 1/2 head of garlic.2. Seasonings: a lot of peanut oil, 110g of white sugar, 60ml of water, 1 large spoonful of white vinegar.

3. Making method 1: Peel the yam, cut it into about 1cm long and 5cm wide strips, and mince the garlic.

2. Heat the oil in a pot, put the yam in the pot to fry until the surface is slightly golden and mostly cooked, then drain.

3. In a clean pot, put the sugar and water in and stir-fry over medium heat.4. Stir-fry for about 200 times, until the sugar syrup becomes very thick.5. Add minced garlic, yam, and white vinegar.

Stir-fry, the sugar syrup is still slightly diluted at this time.6. Continue to stir-fry until the sugar syrup is dry, the yam surface is covered with sugar crystals, and then turn off the heat.4. The finished yam balls should be eaten as soon as possible, otherwise the garlic flavor will become too strong.Also, if you let it sit for several hours, the sugar crystals will melt and become difficult to eat.Braised pork intestines and sticky riceIntroductionBraised pork intestines and sticky rice is a characteristic snack in Chaozhou, with a traditional flavor, which is unique and has won the hearts of countless people.A plate of thinly sliced braised pork intestines and sticky rice, with a few bottles of beer, is a very satisfying snack.

Evaluation:This snack is suitable for all seasons, and is liked by Chaozhou people and tourists from all over the world.

Mr. Li Xueguang, Deputy Minister of Propaganda of Guangdong Province, specially went to Hongyang to taste and praised it as "heavenly food".In the Chaozhou snacks, braised pork intestines and sticky rice are also very famous.

The difference is that it is eaten with orange oil, which can enhance the aroma.

Making methodThe general method is to take the middle section of the pig's intestine, repeatedly wash it with salt, pure, or starch until the smell is gone, and then soak the sticky rice, mix it with pork, mushrooms, shrimp,

lotus seed, and other auxiliary ingredients, and then fill it into the washed pig's intestine.

Then tie the ends with thread and cook in boiling water for about 1 hour. Then cut it into small pieces and dip it in sweet sauce.The sweet sauce is made with red sugar, a little chili, and cornstarch, which is cooked and stirred.Chaozhou fermented tofu pieIntroductionChaozhou fermented tofu pie is one of the famous snacks in Guangdong, Chaozhou.Its fragrance is rich, sweet and not greasy, and is a famous snack.Quality characteristics:Chaozhou fermented tofu pie is soft, fragrant, and has a unique aroma of fermented soybeans, garlic, and wine, which is rich and not greasy, making it a famous snack.Fermented tofu pie is made with a variety of ingredients.

Nutritional value:

1. Tofu is rich in protein. The average content is 10% to 13%, which is higher than rice.But the protein in wheat is low in essential amino acids such as lysine, methionine, histidine, and threonine." " and " " are famous snacks in Guangdong (Chaozhou area) and Jiangxi.Lotus seedsMix with other ingredients, add seasonings such as salt, MSG, and pepper, then fill into cleaned pig intestines ("stuffed")."Stuffed"In the Chaozhou dialect, "stuffed" means putting something into a container.Pig intestines and sticky riceThe name comes from this. Tie both ends with thread, cook in hot water for about 1 hour, remove and cut into small pieces, dip in sweet sauce.Soy sauceEat (soy sauce is mixed with sugar, chili, and cornstarch, boiled, then sprinkled with fried white sesame seeds).Chaozhou fermented bean cakeIntroduction

Chaozhou fermented bean cake is one of the famous pastries in Chaozhou, Guangdong.

Its rich aroma, sweet and not greasy, is a standout pastry.

Quality characteristics:Chaozhou fermented bean cake is soft and fragrant, with a unique flavor, and is a famous food.

Fermented bean cake has a small and unique shape, with the aroma of fermented milk, garlic, and alcohol, its rich aroma and sweet flavor, is a standout pastry. Fermented bean cake uses a variety of ingredients.

Nutritional value:1.

Flour

Rich in protein.The content is generally 10% - 13%, higher than rice.However, wheatIn the protein, the essential amino acids such as lysine, alanine, glutamic acid, and aspartic acid are relatively low.Macro Ming's wife and Yuan Long are famous snacks in Guangdong (Chaozhou area) and Jiangxi. It also has another nickname called "Winter Crisp".About wife cakes, there is a legend: there was once a loving couple, the wife was willing to go far away to work and earn money for her husband's illness.In protein, the essential amino acids lysine, arginine, glutamic acid, and aspartic acid are relatively low.Therefore, when we eat noodles, we should supplement these nutrient-rich foods to achieve the principle of nutritional complementarity and ensure a healthy diet.2. Noodles also contain certain minerals and vitamins.These minerals are mainly distributed in the surface layer of the wheat grains, while vitamins are mainly distributed in the embryo and surface layer.

3. Noodles are rich in carbohydrates.These nutrients are mainly located in the endosperm of the wheat grains, which is refined flour.

4. Noodles also contain certain fats.These are mainly located in the embryo part of the wheat grains, followed by the bran and the least amount in the endosperm.

The fat in wheat grains is unsaturated fat, which is an essential fatty acid for the human body. It has the functions of maintaining normal cell physiological functions, reducing blood viscosity and improving blood circulation, and enhancing brain cell activity and memory.Nutritional value:Wheat is sweet, cool, and enters the heart, spleen, and kidney meridians;

It can nourish the heart and kidneys, dispel heat, and quench thirst;

It is mainly used to treat restlessness, fever, edema, diarrhea, boils, external injuries and scalds.Historical and cultural aspects

Famous local snack in Chaozhou, Chaozhou small snacks, also has a fascinating legend.

According to the legend, in the late Qing Dynasty, there was a boss of small snacks in Chaozhou who was very strict with the workers he hired and often didn't pay the workers.

When the year was approaching, a master craftsman who worked in a bakery thought that he hadn't received wages for several months, and with the approaching year, he was afraid that he would not receive a single penny at the end of the year. The more he thought about it, the more angry he became. One evening, after finishing work, the master craftsman took all the ingredients for making pastries, including peanuts, sesame seeds, white pork, garlic, south milk, flour, sugar, wine, etc., and put them in a large bucket, stirred vigorously, then packed up and left the bakery.A few days later, the boss Ding couldn't find the master craftsman, and Mrs. Ding opened the bakery door and suddenly smelled a special fragrance. This fragrance came from the ingredients that the master craftsman had thrown into the bucket to vent his anger. Mrs. Ding then used the ingredients to make pastries and sold them, which was very popular.Later, the Ding family started to make pastries according to the ingredients in the bucket. Because the pastries made with south milk had a particularly prominent taste, these pastries were called south milk cakes (south milk is also called red south milk, red in Chaozhou).How to makeSouth milk cakes are made with refined, and the ingredients are: refined flour, south milk, peanuts, sesame seeds, sugar, and oil.

How to make:

1. Prepare the ingredients and knead the dough

2. Make the batter

3. Make the filling4. Make the cake5. Bake the cake

How to make:

Main ingredients:200 grams of refined flour, 200 grams of pork, 150 grams of south milk, 100 grams of peanuts, 50 grams of sesame seeds, 50 grams of sugar, 30 grams of oil.Auxiliary ingredients:Wet starch, fine salt, flavor, and pepper.How to make:1. Prepare the ingredients and knead the dough2. Make the batter

3. Make the filling4. Make the cake5. Bake the cake

How to make:Main ingredients:

200 grams of refined flour, 200 grams of pork, 150 grams of south milk, 100 grams of peanuts, 50 grams of sesame seeds, 50 grams of sugar, 30 grams of oil.Auxiliary ingredients:

Wet starch, fine salt, flavor, and pepper.

How to make:

1. Prepare the ingredients and knead the dough2. Make the batter3. Make the filling

4. Make the cake

5. Bake the cake

Hong Ming's wife pie and Yuan Lang are famous snacks from Guangdong (Chao Shan area) and Jiangxi, and they also have a nickname called "Winter Mushroom Crisp".Regarding wife pie, there is a legend: once there was a loving couple, the wife was willing to go far away to work and earn money for her husband's illness.After the wife left, the husband did not give up, he invented a delicious cake, and eventually earned money by selling cakes to redeem his wife, and then lived a happy life.This delicious food was later called "wife's cake."You didn't expect that this small wife's cake has such a touching and filial story, you can earn money by selling wife's cake, which is much more complete than selling pancakes like Wu Da Lang, who lost his wife and died selling pancakes.

Version 2

A Cantonese man went to Guangzhou to be a pastry maker, once he returned to his hometown for a visit, he brought a lot of Guangzhou pastries back home for his family to taste.Unexpectedly, his wife ate the pastries he had painstakingly brought back, and said, "Your Guangzhou pastries are not as delicious as my wife's winter melon cakes."The Cantonese pastry maker didn't believe it, and his wife

made winter melon cakes for him, using winter melon as the filling and flour for the crust. After eating it, he was indeed very delicious.After the visit, he also made a large batch of winter melon cakes and brought them to Guangzhou to be tasted by other pastry makers.Unexpectedly, everyone also praised it.Because this pastry was made by the wife of the Cantonese pastry maker, it was called "Cantonese wife's cake."Later, through their improvement, this wife's cake became a famous pastry in Guangzhou.

Version 3

Originating from Cantonese wife's cake, the outer skin is baked to a tempting golden yellow, and the inner layers are thin as cotton paper, with crispy and delicious texture, and a bite will crumble everywhere, and every bite is sweet and delicious like honey!Wife-made cakes are favored by bosses!

Legend has it that in Guangzhou, there is an old tea shop established in the late Qing Dynasty, which is famous for its various pastries and cakes.One day, a Cantonese pastry maker brought all kinds of signature pastries from the shop home for his wife to eat. Unexpectedly, his wife not only praised the pastries in the shop as delicious, but also said sarcastically, "The pastries in the tea shop are so plain and ordinary, not as delicious as my wife's winter melon cakes!"”

The Cantonese pastry maker was naturally dissatisfied, so he asked his wife to make "winter melon cakes" for him to try.His wife made winter melon cakes with winter melon, sugar, and flour, which were beautifully shaped and delicious.The Cantonese pastry maker tasted it, and was indeed delicious, and praised his wife's winter melon cakes.

The next day, the Cantonese pastry maker brought the "winter melon cakes" to the tea shop for everyone to taste, and the tea shop owner was also very satisfied. He asked who made these pastries.The pastry makers said, "It's my wife's!"So the tea shop owner casually named it "Cantonese wife's cake" and asked the Cantonese pastry maker to improve and sell it in the tea shop, which was a great success.Thus, "wife's cake" was named.

The perfect texture of "wife's cake" comes from the multiple layers of thin flour and oil, which create a crispy and layered effect.Main ingredientBakingThe head chef of the bakery, Liu Zhelang, said that it takes a lot of effort to make this layered texture. First, the water, oil, and flour dough must be separated and processed, and the water and oilbreadmust be mixed with oil, then folded and folded again, utilizing the properties of water and oil not mixing with each other to create a crispy and layered texture.The chef said that the force should be uniform throughout the process, and the dough should not be torn, if the two doughs mix together, the texture will be lost.

As for the sweet filling, the traditional Cantonese "wife's cake" contains winter melon, so it is also called "winter melon cake". After it was introduced to Taiwan, the filling was mainly sugar, which was still sweet and delicious.

Sand tea cake

Introduction

Cantonese sand tea cake is a local specialty in Guangdong, and it is a famous local product.

Product characteristics

Cantonese sand tea cake is a traditional snack in Guangdong, and it is a local specialty. Cantonese tea cakes have a dry eating method, and since "drying" requires adding oil and sauce, it is called "filling" in Cantonese. Cantonese tea cakes are called "filling".

The way to eat it is to first boil the tea cake in a boiling pot, then scoop it out and put it in a bowl, and then mix it withpeanutsauce, sand tea sauce, oil, seasoning, fish sauce, and vinegar.The tender and soft texture of the tea cake and the rich aroma of peanut and sand tea sauce are loved by many young people, and it is a must-try snack for anyone visiting Guangdong.MethodIngredients:

Rice noodles 50g, pork 20g;

Accessories:

Lettuce 1 piece, peanut sauce 2 tablespoons, sand tea sauce 1 tablespoon, old vinegar 2 tablespoons.Steps:

1,

Pork

processing: since the process requires a pot of boiling water, so it is better to first boil the water, then process these ingredients. The pork processing only needs to be cut into pieces.

2, peanut sauce processing: after the water boils, stir the peanut sauce until it melts, add a little old vinegar for coloring and seasoning. The degree of thickness should be about this. You can also make it thinner, but not too thin, otherwise it will be difficult to mix with the tea cake later.3, sand tea sauce processing: sand tea sauce is much simpler than peanut sauce, just add a spoonful of hot water to dissolve it. Since it already contains a lot of salt, it doesn't need to add any seasoning.4, lettuce processing: wash and chop it into pieces.

5, making process: after the water boils, don't turn off the fire, directly pour the tea cake in to cook, then scoop it out and drain the water, put it in a large bowl.

6, then put the lettuce, pork and other ingredients in, and cook them. Then add the peanut sauce, sand tea sauce, and mix.

Chicken cage dumplings

Introduction

Chicken cage dumplings are a traditional snack in Guangdong, China.

It belongs to

Cantonese

cuisine.Features:Beautiful shape, tender skin, fresh and delicious filling.

Place flour on a plate, make a pit in the middle, add 150g of boiling water, mix and knead into a dough, divide into 24 pieces, use a dough stick to roll into thin circles, and then wrap them into dumplings.

Cut the pork into small pieces, and chop the shrimp, mushrooms, green onions, and dried mushrooms into fine pieces. Mix them with the pork and then add flavor, salt, pepper, and a little cornstarch.The pork is cut into small pieces.Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.Cut the pork into small pieces.Cut the shrimp, mushrooms, green onions, and dried mushrooms into fine pieces.Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.

Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.Place the dough circles on a plate, and press a pit in the middle, add 150g of boiling water, mix and knead into a dough, and then divide it into 24 pieces. Use a dough stick to roll into thin circles, and then wrap them into dumplings.