All the famous specialties in Guangdong Province.
Taishan shrimp and mutton are produced in Taishan, Guangdong. During the summer and autumn flood season, a large number of shrimp seedlings are on the market. Select transparent and bright young shrimps that are full of meat and can be eaten with shells, wash them with salt water, remove impurities and dirt, dry them in the air, add salt in the earthenware container and mix well, slightly grind them with a sauce stick, cover them for fermentation, and add appropriate amount of salt and mix well; Ferment again, and finally add salt to ferment. After three fermentations, the young shrimp became red shrimp. When the weather is fine, it will be dried in the sun for a week and become shrimp paste. In the meantime, you should beat the sauce once every once in a while, the more times the better, so that the smell will be emitted, the water will evaporate, the color will change from red to purple, and the taste will be beautiful and tender. In the process of processing, the following salt and fermentation are the most critical, which need to be mastered flexibly according to the weather change. Suitable for making in late summer and early autumn, when the weather is dry, the fermentation time is easy to master, the shrimp tastes delicious and clean, and the finished product tastes the most mellow. Finally, sealed and preserved. Steamed with oil when eating, it is fragrant and appetizing. Squeeze the shrimp paste further to dry it, and it will become a mutton cake. Shrimp mutton contains a lot of protein, which is rich in nutrition, rich in shrimp flavor and delicious.
Liang Daqian Sha is also famous. Together with Blind Gong Cake and Xiqiao Cake, they can be said to be the three "trustworthy" specialties in Foshan. They are fried with flour mixed with lard, south milk, sugar and other ingredients, and look like a golden butterfly. Shunde people generally call butterflies Qian Sha, hence the name. It was originally made in the old Ji Cheng store outside the east gate of the county seat during the Qianlong period of the Qing Dynasty. It was brittle and hard at first. Later it was improved by Li Xiji. The flavor is sweet, fragrant and crisp, and the salt and sweetness are moderate. The varieties are oyster sauce, shrimp sauce, dried plums and south milk. Most of the sand produced at present is Nannai sand. The production method takes ordinary flour as the main material (refined flour is not loose after frying because of its strong gluten, which is not suitable), and south milk, oil, sugar and water are added. The proportion is: 500g flour, 32g milk, peanut oil 16g, sugar 172g, half a tablespoon of alkaline water, 7.8g refined salt, 0.3g stinky powder and 7.2g refined salt.
Liang Dagao Construction Liang Dagao Construction was produced in Shunde, Guangdong. Liang Da Gao Jian developed from a kind of food called Gao Jian, which was eaten by the ancients during the Cold Food Festival and later called Gao Huan. The present Daliang paste is fried with white sugar and lard mixed with flour, which looks like two rings side by side, with golden color and crisp fragrance. Foshan Zhati is produced in Foshan, Guangdong. Legend has it that Dexinzhai was just a butcher shop called "Hutchison" during the reign of Qing Qianlong. In order to make the leftover pig's hands and feet marketable, Yu, the owner of the shop, skillfully made a processed pig's hands and feet "tie their feet". This kind of tied hoof is cooked food, with crispy skin, all kinds of spices and unique flavor. The pig's trotters in Foshan are first-class pig's trotters and pig's feet. They are boiled with salt, fenjiu, Lian Jian, fennel, Sichuan pepper and cinnamon, and then the pig's trotters and pig's feet are cut open to take out the flesh and blood. Slice the processed meat slices and leg meat, separate layers of fat and thin, and brew them into hollow pig hands and feet until they are full. Then cut pig's feet and pig's hands into pieces with water plants and stuffing, and sprinkle with appropriate amount of sesame oil to eat. If the brewed pig's hands and feet are soaked in salt water for one night and eaten the next day, the taste will be better.
Xiqiao Cake Xiqiao Cake was first made by Tianyuan Cake Maker in Guanshan Market, and once sold well in all provinces and ports in China. It is characterized by softness, sweetness and loose mouth. This kind of cake can only be made from the clear spring of Xiqiao Mountain, which is copied from other places. It is not as good as this taste, so it is called Xiqiao Pie.
The pie in Xiqiao Mountain has a history of 300 years and is well known. Xiqiao School lives up to its reputation, and its appearance is round and big. The largest is 2 Jin, which is generally half the weight of A Jin, and it is also a small cake of about one or two. The color is yellow and white, not burnt or rotten, the entrance is soft, sweet and smooth, and it is not dry after eating, which can be comparable to egg cakes. The production process is: selecting white flour, sugar, lard and eggs, adding mountain spring water, fermenting, making cakes and baking in the furnace. Because the cake is shaped like a full moon with flowers, Xiqiao people use it as a gift for weddings, visiting relatives and Spring Festival holidays.
Inscribe Xiqiao school
During the Hongzhi period of the Ming Dynasty, when Fang Xianfu was the head of the history department, he got up at four o'clock one day, washed up and prepared for breakfast. Unexpectedly, the servant didn't mention it. When he went to the kitchen, he found that the chef got up too late to make snacks. When Fang Xianfu saw the fermented dough on the chopping board, he was in a hurry and asked the cook to add eggs and sugar to the dough, knead it evenly, make a big cake and bake it on the stove. After a while, when the cake was baked, Fang Xianfu wrapped it in cloth and told the bearers to get up and hurried to the court.
Fang Xianfu came to court and saw that there was still time, so he took a piece of cake and ate it with green tea. This cake is soft, sweet and delicious. Colleagues gulped at the smell of the cake, and an official leaned in and asked what cake to eat. Fang Xianfu's affection for his hometown is beyond words, and he said without thinking, "This is Xiqiao School." Out of the court, Fang Xianfu ordered the cook to do the same, made dozens of cakes, and took them to court the next day for his colleagues to enjoy. Colleagues praised the delicious cakes while eating, and Xiqiao School became famous in North Korea. Fang Xianfu often orders cooks to bake for himself or entertain guests. Later, Fang Xianfu said that he was ill and went back to his hometown. He set up Shiquan Academy in Xiqiao Mountain to give lectures 10, and taught villagers how to make cakes. Xiqiao Mountain's good methods and springs make Xiqiao pie more delicious, and because the cake is shaped like a full moon with flowers, Xiqiao Mountain people use it as a gift for weddings, visiting relatives and Spring Festival holidays.
By the end of the Qing Dynasty and the beginning of the Republic of China, the best thing Xiqiao School did was a bakery in the folk music market not far from Xiqiao Mountain. The Xiqiao pie made from it is sweet, soft and sweet, and does not lose slag when cut, nor does it go bad when placed on the table for half a day in summer/kloc-0. Merchants in Guangzhou and Foshan copied it, but its color, fragrance and taste were not as good as the authentic Xiqiao School.
Foshan Blind Cake Blind Cake is one of the famous local products in Foshan City, Guangdong Province. Because it was created by a blind man. So it's called blind cake. Founded in the late period of Pujiaqing (1796-l820), it has been 160 years. The blind man's name is He Sheng Chao. At the age of eight, he was blind because of his poor family and lack of money for medical treatment. At the age of ten, he began to learn Buyi. After he finished his studies, he opened the "Gan Gan Tang" divination hall at the entrance of Jiao Shan Square in this city. At that time, some people believed it. Second son, one yin source; A Fenxing (word Yuzhai). Yu Zhai waits on his father in the library. Because the fortune teller took many children, he cried loudly, which affected his work. Yu Zhai came up with an idea: dry rice and grind it into rice flour, add sesame seeds and peanuts, and mix it with raw oil to make a rice cake called "meat pie". At present, the word "meat pie" is printed on the cake of the blind. In this way, it can be sold to people who ask for advice to bait children and earn more money to support their families. Because of its unique production, sweet and delicious taste and cheap price, more and more people buy it. In order to make a profit, neighbors also copy and sell them, but the quality is not as good as "genuine". People flock to Heshengchao to buy and pass it on from generation to generation. People who buy cakes from the blind man call them "cakes for the blind", hence the name. In feudal society, the blind were most afraid of being called blind. Therefore, for more than 100 years, although the sweet cake in the market has been well-known, his descendants did not take the cake as a signboard, but took it as the name of Hutchison Meat Heart Cake. 1952 Since liberation, our city has participated in the South China Material Exchange Conference, and it has been officially designated as a blind cake for vigorously promoting Foshan native products.
Since it became famous, the number of buyers of blind cakes has increased day by day, and many people regard it as a good gift. When it was first made, the cake was bigger than copper coins and had no pig heart. 1875, in order to keep improving, pig heart was added to prepare. After the establishment of the No.1, employees from 12 to 13 have been employed for production over the years, but there are only seven or eight actual production personnel. Daily output 10000 kg, peak period 1933 to 1936, daily overtime output reaches 15- 16 hours, and daily output is more than 20000 kg. Most of them are sold to Dongguan and Shilong, and tourists from the province and Hong Kong and Macao who come to Foshan buy more blind cakes to feed their relatives and friends. Before liberation, Hehemark had been retailing in the old shop of Heyuan Society. There is no wholesale or agent, and the export volume is very small. War of Resistance against Japanese Aggression, the year before last, exported only 4,800 Jin, which was exported by foreign ships with iron cans hardcover (no meat heart). The Japanese invaders invaded south, Foshan fell, looting and killing everywhere, the people were in dire straits, the sales of blind cakes plummeted, and most production workers returned to their hometowns to farm. Since then, the form of hundreds of cakes has changed from large to small, from each sale to a barrel (every ten barrels). The daily output is 300 to 400, and the business is sluggish, sometimes it doesn't start for a few days. After War of Resistance against Japanese Aggression's victory, production recovered slightly, and workers gradually returned to Foshan from the countryside. However, under the reactionary rule of the Kuomintang, production still has not developed greatly. The daily output is only 30,000, which is about10.5 million cakes before the war, and it has not recovered to the pre-war production level.
The making of blind cakes is different from ordinary cakes. Most cakes sold in the market are made of flour, while blind cakes are made of glutinous rice, with high-quality raw materials such as sugar, peanuts, sesame, pork and raw oil. The pork sandwiched in the cake is more beautiful and exquisite. Marinate with fine sugar for several months (at least a few days) before taking it out. It tastes sweet, crisp and delicious, and it is also famous at home and abroad. For hundreds of years, the production method was simple, baking in a pottery jar filled with materials and sitting for production, which was extremely inefficient. It was not until 1955, after the public-private partnership, that the chopping board system was converted to stand-alone production. Due to the improvement of operation method, the production efficiency has been greatly improved. At present, there are two product specifications, the large one is six per barrel and the small one is ten per barrel. There are also cartons and tin cans for export or gifts.
meatball
Zhaoqing Wrapped Steaming Zhaoqing Wrapped Steaming is a kind of zongzi, which takes glutinous rice, mung beans and fat pork as raw materials, and adds a proper amount of refined salt, distiller's yeast, peanut oil, white sesame seeds, spiced powder and other ingredients. Zhaoqing is steamed with winter leaves, a special product of Zhaoqing, which are pillow-shaped or quadrangular.
Chaozhou sufu cake sufu cake is one of the famous cakes in Chaozhou. Sufu cake is small in shape, with a unique smell of garlic and alcohol in south milk, rich in flavor, sweet but not greasy, and it is the best in the cake. Sufu cake is made of strange and varied materials. It is made of refined flour, and the white pork in the stuffing should be carefully cut into diced meat. There are more than fourteen kinds of ingredients, and the production is also very elegant. Orderly feeding, orderly baking, so that the skin is thin but not cracked, and the stuffing is full but not dry. It is difficult to verify when sufu cake first started. It is said that a talented master was angry at his boss's ruthlessness. On the eve of leaving the store, he secretly mixed fermented bean curd, wine, garlic and other materials in the kitchen with the cake stuffing in the vat. The boss couldn't bear to abandon it and made it into another kind of cake, called sufu cake, which was unexpectedly welcomed by customers. In the future, various bakeries competed to make this kind of cake, each showing its own strengths. But this is just a legend after all, and it is not necessarily credible. Sufu cake is made of strange and varied materials. It is a crust made of refined flour. In the cake stuffing, fermented bean curd accounts for 2.5%, famous wine accounts for 2%, white pork accounts for 18.2%, sugar powder accounts for 27.5%, and the ingredients exceed 14. The production is also very elegant, the feeding is orderly, and the baking is orderly. In this way, the crust of the cake is thin but not cracked, and the filling of the cake is full but not exposed, and it is dry but not burnt. At present, this product has been mass-produced and exported every year with beautiful decoration. Sufu cake is not only small in shape, but also has a unique flavor of milk, garlic and wine. Rich in flavor, fragrant and delicious, sweet but not greasy. But also rich in sugar, vitamins, protein, fat and nutrition. It is the best in cake food.
Zhanjiang Waffle (Waffle, Waffle)
Also known as waffles and waffles. Produced in Zhanjiang, Guangdong. Fresh, pure, amylopectin-rich and sticky glutinous rice is used as the main raw material; After alkali refining, deodorization, decoloration and hydrogenation, the oil used is greasy, tasteless and white. Grinding white sugar into fine powder; The purity of additives should be high. Firstly, the glutinous rice is washed, soaked, dried, mixed with fully dissolved mixed liquid such as sodium bicarbonate and ammonium bicarbonate, made into dough according to a certain proportion, put into a mold fixture, and baked into cake slices. In addition, the solidified edible oil is continuously stirred until it is greasy and smooth, then mixed with white sugar powder, coated on cake slices, fully glued, and finally sawed into small pieces of various specifications to become finished products. Hua Wei cake has bright color, obvious layering, pure and sweet taste, fluffy and smooth taste, long shelf life, rich in vitamins, protein and fat, rich in nutrition and high in calories.
Dongguan sausage Dongguan sausage is short and thick. It is said that the original creator of this sausage is a short boy. He sells a long sausage in the street. Because of his short stature, some sausages were dragged to the ground and stained with a lot of sediment, which was unpopular with customers. Later, he tried to make sausages short and thick, and the processing methods were different. He took the burden to the street, and people saw the thick sausage from a distance and smelled its unique fragrance. From then on, business is booming, so there is no need to peddle along the street. Until now, people still use "Dongguan dachshund" to describe some short and elf people.
Dongguan sausage is less than 2 ~ 3 cm long, like an oval small meat ball. It is different from ordinary sausage in making. Use fresh pig casings processed on the same day, 8:2 lean meat and fat meat are diced evenly, mixed with white sugar, salt, super soy sauce and monosodium glutamate, and sprinkled with authentic Shanxi Fenjiu before entering the intestines. After binding, naturally air-dry to a moderate degree, that is, put it in a fire cabinet and bake it with slow fire until it is transparent and dry. Therefore, Dongguan sausage has the characteristics of unique flavor, bright color, crisp, mellow, salty and beautiful, and has become the top grade of Guangdong sausage, enjoying a good reputation at home and abroad.
Dapu refined powder cake (fairy cake) technology: using fairy grass, starch and mineral water as raw materials, without adding any preservatives, boiling and cooling to become the finished product. It has been canned at present.
Features: translucent and solidified, with the natural color of Xiancao from brown to brown. It contains a lot of gum, is elastic, has the taste of natural fairy grass and is slightly alkaline.
Usage: white sugar or milk can be added when eating, which is smooth and delicious, cool and antipyretic. Besides being edible, it also has good medicinal value.
Others include black tea, "bananas, sugar cane, lychee and pineapple", Guangdong embroidery, tooth carving, Guangdong inkstone and ceramics.