Guangzhou, a first-level city in Guangdong Province, is the central city of the Cantonese economic region.Guangzhou is renowned for its delicacies, including "Fish and Rice Town," "Seafront Zoulou," "Country Painting Town," "Small Opera Town," "Dragon Boat Town," and "Overseas Chinese Town."

Cantonese cuisine, one of the three major cuisines of Guangdong, is characterized by its unique Cantonese culinary culture, featuring carefully selected ingredients, meticulous preparation, exquisite knife work, and a comprehensive range of cooking methods, including steaming, braising, stir-frying, and stewing, resulting in dishes that are clear yet not bland, fresh yet not fishy, rich yet not greasy, and full of flavor, aroma, and appearance.Guangzhou cuisine is particularly famous for its seafood dishes, including soups, stir-fried dishes, and desserts.Vegetarian dishesalso have their own characteristics, such as: fresh shrimp, shrimp,crab,andfish.All of these are made with fresh seafood as ingredients, and are fresh and delicious.Soups such as Clear Soup with Jellyfish and Clear Soup with Crab Meat are clear, fresh, and original in flavor.Dishes such as Jellyfish with Sweeteners and Pumpkin with Taro are sweet, delicious, and fragrant.Vegetarian dishes such as Cabbage, Garlic, and Lotus Root are representative of vegetarian dishes in Guangdong.Traditional Cantonese dishes, such as "huoguo cai", are characterized by their use of both meat and vegetables, with a focus on achieving a tender, juicy, and flavorful result.

PuningTofu

Introduction

Puning tofu is a traditional Cantonese snack originating from Liuyang Town, Puning City, Guangdong Province.Snackand is a local specialty.Made primarily from soybeans, it is also often combined with potato starch and plaster.Brothfor flavoring.

Characteristics

The outer skin is soft and flexible, while the inner meat is tender and juicy.Common cooking methods for Puning tofu include frying, steaming, and stir-frying.Deep-fried Puning tofu is a particularly popular local delicacy.It has a crispy outer layer and tender, juicy meat, with a delicate aroma.It is typically served withchili peppersand vinegar.for added flavor.Chinese emigrants have brought the production techniques of Puning tofu to other countries, where they operate businesses selling this food.

It is highly regarded

Puning tofu is not only popular at home but is also a well-known dish abroad.It can be found in cities such as Thailand, Vietnam, Laos, Cambodia, and Singapore.In October 1986, Mr. Ye Zhikun, a resident of Puning Fish Village and a Chinese emigrant from Canada, returned to his hometown to learn the art of making tofu from his family.He had planned to return to Canada to start a tofu-making business!

History and Culture

Puning tofu isa type of tofu, but it is made and prepared in a more elaborate and refined manner.Puning tofu originated in Guangnan Village, Liuyang Town, Puning City, as early as the early Ming Dynasty.In the late Yuan Dynasty, during a period of political upheaval, Chen Youliang was defeated by Zhu Yuanzhang, and his advisor, He Niyun ("the old fox"), fled to Puning.Besides being able to build houses and construct walls, He Niyun also had the skills to make tofu.At that time, the second-generation grandmother of Guangnan Village passed away, and He Niyun was commissioned to build her tomb.He also taught the people of Guangnan Village how to make tofu.From then on, the people of Guangnan Village began to sell their tofu in the market.The leftover tofu residuewas used as animal feed.Therefore, the production of tofu and raising pigs has been a major sideline in Guangnan Village for over six hundred years.Today, there are many people in Puning who make tofu, and some villages have surpassed Guangnan Village in their tofu-making skills.Small stalls and snack shops selling tofu are scattered throughout towns and villages, and they have also introduced this snack to all the Cantonese restaurants throughout the region and overseas.The main ingredients for Puning tofu include soybeans, potato starch, plaster, and brine.Furthermore, Puning is a relatively developed agricultural area, with abundant potato and soybean crops, making it easy for people in Puning to source local ingredients.The production process involves grinding, removing impurities, cooking, and mixing, followed by drying and packaging.One of the key factors in making good tofu is the quality of the water, as Puning is located in a hilly area with abundant springs, resulting in very clean and sweet water that is ideal for making tofu.There are several ways to enjoy Puning tofu, including frying, steaming, and stir-frying.Frying involves cutting the tofu into small pieces and frying it in a wok, while steaming involves cooking it in a steamer, and stir-frying involves stir-frying it with various ingredients.Frying is the most popular method, where the tofu is cut into small pieces and deep-fried until it is golden brown and crispy, with a tender and juicy interior.Deep-fried Puning tofu is a local delicacy, known for its crispy outer layer, tender and juicy meat, and its delicate aroma.It is often served withgarlic, green onions,and chili peppers.For example, a popular dish is "Puning Tofu with Garlic and Green Onions", which is made by frying the tofu and stir-frying it with garlic, green onions, and chili peppers.Another popular dish is "Puning Tofu with Chili Sauce", which is made by stir-frying the tofu with chili sauce, garlic, and green onions.The key to making good Puning tofu is to use fresh, high-quality ingredients and to follow a precise cooking process.It is said that the secret to making good Puning tofu lies in the quality of the water.The most common water used to make Puning tofu is spring water.There are many other factors that can affect the quality of Puning tofu, such as the quality of the soybeans, the temperature of the water, and the cooking time.If these factors are numbness, the tofu will be more tender and flavorful.One of the most important factors in making good Puning tofu is the quality of the water.

The water must be clean and free of impurities.

The water must also be at the right temperature.

The water must be heated to the right temperature before the tofu is added.

The water must also be allowed to cool slightly before the tofu is added.

The water must also be allowed to cool slightly before the tofu is added.

This will help to prevent the tofu from becoming too soft.

Finally, the tofu must be cooked for the right amount of time.

The tofu should be cooked until it is just tender, but not mushy.

The tofu should also be allowed to cool slightly before it is served.

This will help to prevent the tofu from becoming too cold.If you follow these tips, you will be able to make delicious Puning tofu at home.Bean porridgePowder, with gypsum, the temperature must be accurate, should according to different powders, according to different temperatures, otherwise all will be ruined;Also, the broth should be added at the right time;And the quality of the water is the most important factor that determines the quality of the bean curd.This is probably the secret, the scientific principle.Interestingly, the authentic Guangnan bean curd, after completion, each piece of bean curd has a small square indentation in the middle, which symbolizes the imperial seal.

Chicken with bean sauce

Introduction

Chicken with bean sauce is a unique Chinese traditional dish from Guangdong, Shantou, which is now the signature dish of Guangzhou's Nan Yuan Restaurant, and is widely spread in the Lingnan and Hong Kong regions.Confucius said in "The Analects": "Without the right sauce, one cannot eat", being good at using sauce is a key skill in cooking. The sauce for "Chicken with bean sauce" uses the soy sauce produced in Punying.DoubanSauceand addSesamesauce, sugar etc., and stir well. This sauce has a rich and fragrant flavor, which is used to cook chicken. The chicken skin is golden yellow, and the meat is tender and juicy.

Flavor characteristics:

This dish is one of the eight famous chickens in Guangzhou. The eight famous chickens refer to the crispy skin chicken.accompanied by:

Method

Main ingredients and accessories:

Juicy mother chicken...1250g Bean sauce...40g Pig fat...100g Green onions...10g

CleanCilantro...25g 2 soup...200gGinger...10g Sesame oil...10g

MSG...6g Sha wine...10gWhite sugar...5g

Cooking method:

1. Clean and dry the chicken, knock the neck bones, cut the chicken feet, remove the backbone.Cut the pig fat into thin slices and lightly cut it.

2. Extract the Douban from the bean sauce and mash it, and mix it with the original sauce, then add sesame oil and Sha wine and stir well, coat it on the inside and outside of the chicken, and let it marinate for about 15 minutes, then add ginger and green onions.Place cilantro inside the chicken cavity.

3.Potwash and dry, place a bamboo sieve at the bottom, and place the fat slices on top, then place the chicken and chicken feet, pour two soup around the pot, cover it, use wet paper to seal the edge, reduce the leakage;Then place the pot on the charcoal stove, first use a strong fireboilthen transfer to a small fire (simmer) for about 20 minutes until cooked.At this time, the fire should be just right, and it should not be added in the middle, and should be cooked until there are 150g of original juice in the pot.

4. After cooking, take it out, first cut off the head, neck and wings, then remove the bones and meat.Cut the bones into segments, put them in a plate, and cut the meat into pieces, and put them on the bones, and arrange them into chicken shape, then pour the original juice with MSG and sugar, and drizzle it on the outside to make a fragrant shape.

Key process:

1. This is a common cooking technique in Guangdong cuisine, which is to marinate the main ingredients, then use two methods: pot and oven. This dish uses the pot method, which has a special flavor.2. Control the fire, use the method of first strong and then slow, the key is to control the fire, and it should not add water in the middle, and should be cooked until there are 150g of original juice in the pot.Make it smooth

Chrysanthemum

CakeIntroductionChrysanthemum cake is one of the traditional snacks in Guangdong, Shantou, with a history of over 100 years.

There is a local saying: "Eating a bowl of chrysanthemum cake is very satisfying". The " " shop in Decheng, Yunlu, North of the Baoyang, is in Fuzhou

Red bell pepper(Half a)PastriesOne of the "classic" snacks made with sugar.

Characteristics:

The chrysanthemum-shaped pastries are famous for their freshness, sweetness, fragrance, and soft, crisp texture without any odor.Selected ingredients and careful production of chrysanthemum pastries not only have exquisite patterns but also have a sweet and fragrant taste and a delicious texture.In addition, it is also popular among overseas Chinese because of its unchanging taste, even after being transported across the sea.

Production:

The "North Yang Cheng Shun" chrysanthemum pastries and pastries are very popular in the local area.The production process is strict, with careful selection of ingredients, and the use of appropriate proportions of white sugar, maltose, potato starch,Rice flour,Vegetable oil, chrysanthemum honey or chrysanthemum essence as raw materials, which are processed throughSteamingCooking, grinding, sieving, mixing, shaping, and cutting into pieces.The color is green and light green, with a refreshing and delicious taste, fine and soft texture, and a strong chrysanthemum aroma, which is unique in pastries.According to experiments:Contains a variety of vitamins, fructose, riboflavin,ProteinAnd other components such as tannins, which are both nutritious foods and have the effects of clearing the heart and improving blood circulation.History and Culture:chrysanthemum pastries were first created in the first year of the Qing Dynasty's Tongzhi period (1862), and have a history of more than 140 years.The founder was a person from the North Yang Village named Yang Qian, and it has been passed down through five generations, with the current heir being Yang Bu.

The " " old shop has now opened six new shops, including "Xiao Xiang Ji" and "Fa Xing", with more than 20 families working on pastry production every day.

chrysanthemum pastries are always in high demand, especially during festivals and holidays.The " " needed for young women's weddings in neighboring villages is also often found in chrysanthemum pastries.Overseas Chinese also like to bring some chrysanthemum pastries as gifts to their relatives and friends.Mr. Wu Dao, who lives in the United States, said: "Generally, chrysanthemum pastries have changed their texture and become hard after being transported across the sea by sea breeze, but the North Yang chrysanthemum pastries still maintain their softness and crispness."The success of chrysanthemum pastries in both domestic and international markets is mainly due to the strict selection of ingredients, careful production, continuous updating of flavors, and fresh and popular products, which have been frequently featured in Shantou local song ballads and sung by street performers.

locals also praised them as "North Yang chrysanthemum pastries".Crispy tofu”

IntroductionCrispy tofu is a traditional Han Chinese dish, belonging to vegetarian dishes.

Characteristics:

The tofu, with its crispy skin and tender interior, has a crispy and tender appearance.

The key to making crispy tofu is to fry the tofu skin. It needs to be coated with a slurry and then fried in a hot oil pan until the skin is crispy. After frying the crispy tofu, simply season it with a simple sauce, such as a tomato sauce or vinegar sauce, or serve it with salt, tomato sauce, or vinegar sauce.

Production process

Ingredients:400 grams of tofu, 100 grams of fresh fish meat,

Ham

75 grams,

1 egg,Pig meat100 grams, 5 grams of fish powder, 10 grams of green onion,Salt6 grams,Pepper0.3 grams, MSG 6 grams, vegetable oil 3 grams, cornstarch 20 grams,Millet20 grams,Tofu30 grams,Vegetable oil30 grams ，Green Onion,Salt,

Pepper,

Millet,CornstarchThe process of making crispy tofu is to first select high-quality tofu, then soak it in water for 3-4 hours, then grind it into tofu paste, filter the tofu paste through a cloth to remove impurities, then cook it in a pot with warm water, stirring with a wooden spoon until the water temperature reaches 6-70 degrees, then cook it into a paste, cool it and form into blocks, and finally add one-third of the original batter to knead it into a ball.

The resulting crispy tofu has a delicate, elastic, and delicious texture.Crispy tofu is characterized by its "fresh, delicious, and delicate" flavor.The finished product is crispy, tender, and delicious, which is a famous local snack in the rice-growing area of China - Shantou.

The production process of crispy tofu has more than 10 steps.

The finished crispy tofu is delicate, elastic, and delicious.

Crispy tofu is a famous local snack in the rice-growing area of China - Shantou.

New Heng's Dried VegetablesIntroductionDried vegetables are one of the traditional Han Chinese dishes in Guangdong, Shantou, belonging to the Cantonese cuisine.Dried vegetables

Is a traditional seasoning in Shantou, Guangdong.

Dried vegetables

Is a traditional seasoning in Shantou, Guangdong.Ingredients:Oil (2 bowls), Salt (1 tablespoon)

Method:

1. Wash and chop the scallion;

Cut the old tofu into two pieces and cut into triangular shapes;

Cut the red bell pepper into fine dicing.2. Heat 2 bowls of oil, add the old tofu and fry for about 10 minutes.3. When the old tofu is slightly yellow, use a long fork to separate the tofu, and then scoop it up with a kitchen paper towel.

4. Take a small bowl, add scallion and 1 tablespoon of salt, and pour in half a bowl of cold water and stir well.

5. Take a small dipping plate, pour in scallion and salt water, and place it in a large plate.

6. Arrange the fried tofu on the dipping plate, sprinkle with red bell pepper dicing, and dip in scallion and salt water to eat.

Take a small bowl, fill it with appropriate amount of scallion salt water, and place it next to the large bowl.

Place the fried tofu next to the bowl, sprinkle with chopped red chili, and dip in scallion salt water when eating.

Tips for deliciousness:

1. Sprinkle salt in the hot oil to avoid oil splattering and burning when frying tofu.

2 After placing the tofu in hot oil, do not stir too early, even if the pot is sticky, as this will cause the tofu to break apart.Wait until the tofu is lightly golden and slightly firm before gently stirring.

3 The frying time for Ning tofu should not be too long, as it is already covered in a golden-yellow skin, so frying until the tofu becomes hard is sufficient.Old tofu, however, has no skin, so it requires a longer frying time and higher heat.

4 Authentic Ning fried tofu is seasoned with scallion salt, and to add some variety, you can also add a little minced garlic or chopped chili peppers.

Rice Balls

Introduction

Rice balls are a famous Han Chinese snack from Guangdong and Shantou, made from high-quality rice from Shantou.RiceRice, all typesRice...The rice that Cantonese people usually cook and eat is also called "rice" by the locals.The cooking process emphasizes "clean, fresh, and clever" style.The fresh ingredients in the meatball are kept fresh, first soaking the meatball in clear boiling water, then adding it to the boiling pork bone broth, along with meat slices,squid...cuttlefishand other ingredients, seasoned with fish sauce and pepper, and finally, sprinkling a few pieces of fresh green coriander or scallion pearls on top, creating a harmonious color, delicate flavor, and beautiful appearance.Local specialties:Guangye Palace front Rice Ball shop, located in the town of Quanye in the county of Jie Dong, is famous for its tender and delicious meatball, and its delicious and fragrant soup. The unique cooking and processing techniques have been loved by people for generations.As early as over 120 years ago, during the Qing Dynasty, the port of Potao had already become a prosperous trading port, and the rice market in front of the Quanye Palace in the center of the town was thriving. More than 10 small food stalls competed fiercely.To attract customers, the two small food stalls of Wu Chengzheng and Wu Shuxin in Xinza, creatively created a snack using local specialties, "rice" (rice), with the rice balls having two pointed ends, and cooked in soup, which was unique in style and quickly gained popularity.

The owner of Quanye Palace Rice Ball shop also has a broad-minded and philanthropic spirit.

In Potao, there is a saying: "Eat 'Jiang' (rice porridge/soup) with 'Dan' (solidified blocks of ingredients like meat, fish, etc. after being frozen) for free."At that time, the "Rice Ball Shop" in front of Quanye Palace, due to its successful operation of selling rice balls, made a lot of money, and was generous and kind, always providing food for poor people in the countryside, and the shopkeepers would give them rice porridge, drizzle with soy sauce, or offer them some leftover fish meat, and everyone would thank them.The owners and helpers of the Rice Ball shop often give leftover fish meat to the poor.Serving "Jiang" with "Dan" for free truly shows the philanthropic spirit of the Rice Ball shop owner!MethodThe method of making Rice Balls is to use locally grown fine rice, first soak it in clear water for 3-4 hours, then strain it and put it in a stone mill, grind it into rice paste, then filter the rice paste with a cloth to remove impurities, then add it to the soup.1 First, cut the potatoes into slices, then steam them until cooked, then drain the water and put them on a cutting board, then press and mash them into potato paste.Then add 50 grams of sugar to the potato paste and stir until slightly dissolved.Then add chopped winter melon and orange peel slices and mix lightly.Finally, put the cleaned pot on the fire, add the oil, and heat the oil to about 180 degrees.Fry the rice balls until they are completely cooked, then drain them on a plate.Pour the remaining oil into the pot, wash the pot, and add 50 grams of water and 100 grams of sugar, and cook over low heat to make sugar sauce, and pour it on the rice balls.

Ingredients:

500g of clean potatoes, 100g of winter melon, 50g of orange peel, 150g of sugar, 100g of pork net oil, 100g of flour, 2 eggs, 750g of oil (100g oil consumption).Steps:

1 First, cut the potatoes into slices and steam them until cooked. Drain the water and place the potatoes on a cutting board. Mash and press the potatoes into a potato paste.Then add 50 grams of sugar to the potato paste and stir until slightly dissolved.

Then add chopped winter melon and orange peel slices and mix lightly.

Finally, put the cleaned pot on the fire, add the oil, and heat the oil to about 180 degrees.

Fry the rice balls until they are completely cooked, then drain them on a plate."Pour the remaining oil into the pot, wash the pot, and add 50 grams of water and 100 grams of sugar, and cook over low heat to make sugar sauce, and pour it on the rice balls.IntroductionFried Ginger and Potato Rolls are a popular Chinese snack from Guangdong, belonging to Cantonese cuisine.Characteristics:Crisp, sweet, and refreshing.

Cut ginger and potatoes into slices, then steam them until cooked, and then place them on a cutting board, and press and roll them into ginger and potato rolls.

Then add sugar

History and Culture

The export of Hong Kong dried fish has a history of 138 years.The export of Hong Kong dried fish was first initiated by the elders of the New Heng village (now Sohe Village). The first person to engage in this business was Mr. Ni Shite.

Mr. Ni Shite, also known as Wan Chao, migrated to Annan (now Vietnam) and was known for his ambition and entrepreneurial spirit.In the 2nd year of the Qing Dynasty's Tongzhi period (1863), he first shipped dried fish from Hong Kong to Annan for sale, opening up a southern route for Hong Kong dried fish.Due to the increasing demand for Hong Kong dried fish, Mr. Ni Shite would often return to Hong Kong to purchase products, find partners, and establish trading companies, expanding the export scale of Hong Kong dried fish.Under his advocacy and leadership, 20 or so trading companies, such as Ni Two Xing, Ni Two Fa, Ni Yuan He, and Ni Mao Fa, all followed suit, joining the export of Hong Kong dried fish.These trading companies successively opened branches in countries and regions such as Singapore, Malaysia, India, Thailand, and Cambodia, specializing in the export of Hong Kong dried fish, making Hong Kong dried fish a well-known brand product throughout Southeast Asia.

Under the influence of the elders of Hong Kong, neighboring villages also established trading companies and actively exported Hong Kong dried fish, thus inheriting and further developing this traditional project.

According to statistics, before liberation, the annual average output of Hong Kong dried fish was over 50,000 tons, and the annual export volume was over 30,000 tons.In the 1980s, the variety and quality of Hong Kong dried fish became increasingly diverse and abundant, with the export volume continuing to grow, becoming a major economic income for Hong Kong farmers.

The fame of Hong Kong dried fish is inseparable from the pioneering efforts of the elders of Hong Kong.

Jade Pears

Introduction

Jade pears are a traditional Chinese snack from Huilai, a city in the Shaolin region of Guangdong.They are known for their appealing appearance and delicious taste, making them a perfect gift.Jade pears have a unique and sweet taste.They are a popular gift for relatives and friends.Jade pears have a long history of production in Huilai.Several factories are still operating to process and produce them, supplying both domestic and international markets.

Features:

The skin of the jade pear is made with a sweet filling.The sweet filling is made with flour,maltosesugar, and lard.The sweet filling is then cut into small cubes.The whole jade pear is a light yellow color, with the sweet filling being a darker brown, making it visually appealing and delicious.

Because of the meticulous craftsmanship, jade pears have a unique and delicious flavor, soft and not sticky, with a rich and sweet fragrance.When paired with authentic Cantonese tea, the taste is even more exquisite.Many Cantonese people who have returned home often buy jade pears to share with their families, as a nostalgic treat.

Recipe

Jade pears are made withpeanuts,white sugar, and lard.It is a kind ofsnack.The ingredients and making process are very important, requiring careful attention to the cooking process to ensure that the peanuts are not burnt or raw, and have a perfect crispness.Peanuts are first soaked and mashed, then cooked with maltose, white sugar, lard, sesame oil, and green onions.The mixture is then stirred and cooked until the sugar is slightly dissolved.The mixture is then pounded with a wooden pestle until it is fine and soft.Finally, the mixture is pressed into thin sheets, which are the jade pear skins.

Dragon's Beard Candy

Introduction

Dragon's Beard Candy is a traditional Chinese snack from Guangdong, Shaolin.It is a popular snack that is known for its delicious taste and unique texture.It is made with a mixture of sugar, maltose, and lard, which gives it a unique and delicious taste.It is also known for its unique texture, which is soft and chewy.Dragon's Beard Candy is a popular snack for children and adults alike.Dragon's Beard Candy is also a popular gift for relatives and friends.

winter melon

slices, orange peel,pork net oil, flour, eggs,and heat until cooked.The methodIngredients:500g clean potatoes, 100g winter melon, 50g orange peel, 150g sugar, 100g pork net oil, 100g flour, 2 eggs, 750g oil (100g oil consumption).Steps:1 First, cut the potatoes into slices and steam them until cooked. Drain the water and place the potatoes on a cutting board. Mash and press the potatoes into a potato paste.Then add 150 grams of sugar to the potato paste and stir until slightly dissolved.Then add chopped winter melon and orange peel slices and mix lightly.

Finally, put the cleaned pot on the fire, add the oil, and heat the oil to about 180 degrees.

Fry the potato rolls until they are completely cooked, then drain them on a plate.Pour the remaining oil into the pot, wash the pot, and add 50 grams of water and 100 grams of sugar, and cook over low heat to make sugar sauce, and pour it on the potato rolls.1. When eating rice balls, it is best to drink tea at the same time to help with swallowing and digestion. Eating in moderation and choosing mini rice balls.

2. When eating rice balls, it should be paired with cold vegetables, fruits, and salads to relieve stomach discomfort.3. Rice balls should be fully heated before eating.The fried ginger potato roll is a popular Chinese snack from Guangdong, belonging to Cantonese cuisine.

Characteristics:Crisp, sweet, and refreshing.Cut ginger and potatoes into slices, then steam them until cooked, and then place them on a cutting board, and press and roll them into ginger and potato rolls.

Then add sugarwinter melonslices, orange peel,

pork net oil, flour, eggs,

Bean curd: Beans, sugar, and lard are wrapped in small glutinous rice, and then cooked.

and heat until cooked.

The method

Ingredients:500g clean potatoes, 100g winter melon, 50g orange peel, 150g sugar, 100g pork net oil, 100g flour, 2 eggs, 750g oil (100g oil consumption).Steps:

1 First, cut the potatoes into slices and steam them until cooked. Drain the water and place the potatoes on a cutting board. Mash and press the potatoes into a potato paste.Then add 150 grams of sugar to the potato paste and stir until slightly dissolved.

Then add chopped winter melon and orange peel slices and mix lightly.

Finally, put the cleaned pot on the fire, add the oil, and heat the oil to about 180 degrees.Fry the potato rolls until they are completely cooked, then drain them on a plate.Pour the remaining oil into the pot, wash the pot, and add 50 grams of water and 100 grams of sugar, and cook over low heat to make sugar sauce, and pour it on the potato rolls.1. When eating rice balls, it is best to drink tea at the same time to help with swallowing and digestion. Eating in moderation and choosing mini rice balls.2. When eating rice balls, it should be paired with cold vegetables, fruits, and salads to relieve stomach discomfort.3. Rice balls should be fully heated before eating.4. If you have a stomach condition, you can choose white rice balls to eat, and try to eat less sugar.5. People with kidney stones, gallbladder disease and pancreatic disease should not eat rice balls with high fat and protein, such as pork balls, egg balls.Eat less, choose healthy rice balls, and drink clear tea.6. Fully heat before eating.

2. Fried Ginger Potato Rolls，IntroductionFried Ginger Potato Rolls are a popular Chinese snack from Guangdong, belonging to Cantonese cuisine.

Characteristics:

Crisp, sweet, and refreshing.

Cut ginger and potatoes into slices, then steam them until cooked, and then place them on a cutting board, and press and roll them into ginger and potato rolls.Then add sugarwinter melonslices, orange peel,pork net oil, flour, eggs,and heat until cooked.

The method

Ingredients:

500g clean potatoes, 100g winter melon, 50g orange peel, 150g sugar, 100g pork net oil, 100g flour, 2 eggs, 750g oil (100g oil consumption).Steps:1 First, cut the potatoes into slices and steam them until cooked. Drain the water and place the potatoes on a cutting board. Mash and press the potatoes into a potato paste.

Then add 150 grams of sugar to the potato paste and stir until slightly dissolved.

Then add chopped winter melon and orange peel slices and mix lightly.

Finally, put the cleaned pot on the fire, add the oil, and heat the oil to about 180 degrees.

Fry the potato rolls until they are completely cooked, then drain them on a plate.

Pour the remaining oil into the pot, wash the pot, and add 50 grams of water and 100 grams of sugar, and cook over low heat to make sugar sauce, and pour it on the potato rolls.

1. When eating rice balls, it is best to drink tea at the same time to help with swallowing and digestion. Eating in moderation and choosing mini rice balls.

2. When eating rice balls, it should be paired with cold vegetables, fruits, and salads to relieve stomach discomfort.3. Rice balls should be fully heated before eating.4. If you have a stomach condition, you can choose white rice balls to eat, and try to eat less sugar.5. People with kidney stones, gallbladder disease and pancreatic disease should not eat rice balls with high fat and protein, such as pork balls, egg balls.Eat less, choose healthy rice balls, and drink clear tea.6. Fully heat before eating.1. When eating rice balls, it is best to drink tea at the same time to help with swallowing and digestion. Eating in moderation and choosing mini rice balls.2. When eating rice balls, it should be paired with cold vegetables, fruits, and salads to relieve stomach discomfort.3. Rice balls should be fully heated before eating.4. If you have a stomach condition, you can choose white rice balls to eat, and try to eat less sugar.

5. People with kidney stones, gallbladder disease and pancreatic disease should not eat rice balls with high fat and protein, such as pork balls, egg balls.

Eat less, choose healthy rice balls, and drink clear tea.

6. Fully heat before eating.

1. When eating rice balls, it is best to drink tea at the same time to help with swallowing and digestion. Eating in moderation and choosing mini rice balls.

2. When eating rice balls, it should be paired with cold vegetables, fruits, and salads to relieve stomach discomfort.3. Rice balls should be fully heated before eating.4. If you have a stomach condition, you can choose white rice balls to eat, and try to eat less sugar.

5. People with kidney stones, gallbladder disease and pancreatic disease should not eat rice balls with high fat and protein, such as pork balls, egg balls.Eat less, choose healthy rice balls, and drink clear tea.

6. Fully heat before eating.

1. When eating rice balls, it is best to drink tea at the same time to help with swallowing and digestion. Eating in moderation and choosing mini rice balls.2. When eating rice balls, it should be paired with cold vegetables, fruits, and salads to relieve stomach discomfort.