Foshan Snack Complete Guide_Foshan Specialty Snacks Food Introduction
Foshan, commonly known as Fo, is a prefecture-level city in Guangdong province, China, and a major manufacturing base and an important manufacturing city in the Pearl River Delta. It is also a key city in the economic circle of the Pearl River Delta and plays a leading role in the economic development of Guangdong province. Foshan is known as the "Food Capital" of the Pearl River Delta.Cantonese cuisine One of its origins. The land here is fertile and has crisscrossing waterways, with abundant resources from "land, sea, and air".
Foshan has many snacks, such as Foshan Zha Tie, Foshan Gong Sesamecake, Biglu Ni Ji, Biglu Qishan, Biglu Ginger juice,milk, and double skin milk, small feather pie,Nanhai fish pie, Big Fu pie,Jiujiang steamed bun, Three Water Dog Duck,Crystal pie, and green bamboo shoots, white cotton pie,Yinchu pie, Foshan Nine Layer
cake,
Foshan Zhoushu Sauce,
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andandandandandThe authenticity of "Fu Rou Biao" is attributed to the replacement of the pastry crust with flour, as well as the absence of rose sugar.
Adding aged tangerine peel to the filling is a stroke of genius in "Fu Rou Biao", not only neutralizing the sweetness of the filling, but also removing any floury taste from the pastry. When blended with the aroma of rose sugar, it creates a refreshing feeling, truly embodying the (lingnan) culinary culture's emphasis on complementary flavors and aromas.
Large Bay Chicken Roll
Introduction
Large Bay Chicken Roll, also known as Large Bay Meat Roll, is a traditional Han Chinese dish from Guangdong Province, belonging to the Cantonese cuisine. It is one of the most well-known dishes in Cantonese cuisine. Originating from Shun De District, Foshan City, Guangdong Province, "Large Bay Chicken Roll" was created by Mr. Dong Cheng of the "Yih Chun Garden" restaurant in the 1920s. The name is the same as "Chicken Roll" in Yuan Mei's "Su Yuan Recipe" (1758), but the ingredients and preparation methods differ. It is made with thinly sliced beef, characterized by its crisp and flaky texture, delicious aroma, and not greasy, making it suitable for both wine and tea. Large Bay Chicken Roll has a golden-yellow color, crispy exterior, and unique flavor, making it a popular dish in the local markets.
Methods
Ingredients:
Thin slices of beef, 20cm long, 14cm wide, 1mm thick Pork 500 grams of lean pork, cut into thin slices, 100 grams of potato starch, 40 grams of Shaoxing wine, 6 grams of salt Eggs 1MSG 2.5 grams
Methods:
1. First, marinate the beef slices with 25 grams of Shaoxing wine for 20 minutes, then add 15 grams of Shaoxing wine, salt, and MSG Egg yolk as needed and pork Slice together and sprinkle with potato starch.
2. Spread the beef slices and pork slices, occupying 2/3 of the width. The remaining 1/3 width is coated with egg white and potato starch, then rolled into a cylindrical shape.
3. Steam in a steamer until cooked, then slice into 0.5cm square pieces, deep-fry in oil until golden, and serve with Oolong tea.
Chengyu Stir-fry
Introduction
Chengyu Stir-Fry is a local specialty of Nanhai, different from Guangzhou's stir-fried dishes, it emphasizes aroma and dryness. It uses ordinary materials instead of high-quality ingredients, creating the best effect.
The chef at Chenglong Restaurant in Chengyu also created many sauces independently by using seasonings, to enhance the flavor of food. This "Beijing-style braised fish"Fish Head is made with a sauce specially prepared by the chef. The chef says that the sauce is made with oil, which can prevent the bottom from burning, making the food more flavorful and rich. It is particularly suitable for fish heads and mushrooms.Green leafy vegetables Sauce, is suitable for pairing with meat, such as "Steamed Pork with Plum Leaves" and "Steamed Autumn Pumpkin with Winter Greens"While the sauce made with eggplant, fermented bean curd, and shrimp paste is most suitable for eating in summer, to remove the fishy smell.Steam Fish To remove the fishy smell.
Methods
Beef Steam Autumn Pumpkin
Ingredients:
300g Autumn pumpkin, 200g beef, 30g green leafy vegetables, 15g ginger, 15g scallions, a little aged tangerine peel, salt, sugar, potato starch, MSG Soy sauce and a small amount of peanut oil
Methods:
1. Wash and slice the Autumn pumpkin, then set aside.
2. Soak the aged tangerine peel in warm water, then cut it into small pieces and set aside.
3. Chop the green leafy vegetables into small pieces and set aside.
4. Wash the beef and cut it into small pieces, then marinate with salt, sugar, potato starch, ginger, green leafy vegetables, MSG, aged tangerine peel, and peanut oil.
Steam the beef and pumpkin together in a steamer for 10 minutes, then remove and sprinkle with scallions.
Steamed Pork with Plum Leaves
Ingredients:Pork Spare Ribs Meat, ginger, Fermented bean curd and cooking wine, soy sauce, vegetable oil, red chili sauce, white
sugar
Methods:1. Cut the pork ribs into pieces slightly larger than green beans
2. Mix the ginger and cooking wine in a bowl.
3. Put the fermented bean curd in a bowl and soak it in water, then drain it.
4. Heat vegetable oil in a pot over medium heat, then add the pork ribs and stir-fry for a moment, then add fermented bean curd, red chili sauce and white
sugar.
5. Stir-fry until the sauce thickens, then transfer to a bowl, then steam in a steamer for 15 minutes.
FoShan Jin Bao Milk
IntroductionFoShan Jin Bao Milk is a milk product made in Large Bay, Shun De District, Foshan City, Guangdong Province.
It is a local specialty of Jin Bao Village, and has a circular shape, so it is also called "Large Bay Milk".Locals add water, milk, and salt, and then use molds to make a crisp, circular shape. The taste is slightly salty and sweet, and it is nutritious and good for health. It is also good for relieving heat. It is commonly eaten with Guangdong congee. Some people also drink it with hot water.
Features:
It is a white, circular, thin slice, with a slightly salty and sweet flavor, nutritious and good for health, with a cooling effect, and suitable for eating with congee.
History and Culture
It originated in the Ming Dynasty and was originally made in Large Bay Village.
Legend has it that before the establishment of the village, the farmers in the village mainly relied on raising water buffalo to sell meat, which takes a long time, making it difficult to maintain a livelihood. Some people in Large Bay Village began to make milk from water buffaloes, but water buffaloes only have milk during their lactation period, and if they have milk and a calf, the calf will eat the milk, and the water buffalo will no longer have milk to sell. Therefore, the villagers usually kill the calf after the water buffalo gives birth, and then sell the meat and milk, so "Jin Bao Milk" is also known as "killing calf to feed" in China.
Due to the instability of the market demand, sometimes the villagers can't sell the milk. Therefore, Jin Bao Milk is made by processing the milk into a circular shape, making it easier to sell. Jin Bao Milk is a popular local specialty.
Jin Bao Milk is made by adding water, milk, and salt, and then using molds to make a crisp, circular shape.
Tips:
1. The temperature of the vinegar needs to be adjusted according to the weather.2. Be careful when packing the milk, to avoid breaking the milk slices. 3. Add fresh salt water to the milk when packing to preserve it and prevent spoilage.4. Label the milk packaging with the production date to ensure that customers can eat fresh milk. 5. Pack the finished milk in a box. Chrysanthemum
Stir-fry
Seaweed
IntroductionChrysanthemum stir-fried with seaweed is a famous local dish in Foshan, Guangdong Province. The dish addsgreen leafy vegetables,
noodles,
eggs,
ham,
seaweed, and fresh meat. It has a bright color, delicious and fragrant, and a refreshing taste.
Chrysanthemum stir-fried with seaweed is very attractive. The golden-yellow and crystal-clear colors contrast with each other, and the fried eggs resemble chrysanthemums floating on the plate. The aroma is rich and inviting.
Features:
Osmanthus flower Stir-fried Dried beaf
Introduction
Osmanthus flower stir-fried with dried beaf is a famous snack in Foshan, Guangdong. This dish adds Bean sprouts Gather all ingredients.Vermicelli Eggs,Ham Dried beaf, fresh pork, etc. as ingredients, with bright colors, delicious and fragrant, and a refreshing taste, with a unique flavor. Osmanthus flower stir-fried with dried beaf is very attractive, with golden and crystal-clear colors alternating, the stir-fried eggs resemble osmanthus flowers falling into the dish, which is very eye-catching. The rich aroma comes with it.
Features:
: The presentation of this dish is very attractive, with the combination of golden and translucent colors. The scrambled eggs resemble clusters of lotus flowers scattered on the plate, creating a visually appealing dish. The rich aroma enhances the dining experience. The fans absorb the umami flavor of the abalone, making it exceptionally delicious and flavorful. The unique sea flavor of abalone can enhance the taste of any dish, whether as the main ingredient or a side dish. Fresh vegetables, like the lian dou (Chinese cabbage), add a refreshing and non-greasy texture to the dish.
Nutritional value:
Abalone is rich in protein, carbohydrates, vitamin B1, calcium, phosphorus, and iron, with a protein content of up to 61.8%, which is 3 times that of chicken, beef, and shrimp.Chicken ChickenBeef, and shrimp.The content of minerals is far greater than that of Shark fin and seaweed.Dried scallops contain a lot of glutamic acid sodium, which has a very fresh taste. Compared to fresh scallops, the aroma is significantly reduced. Dried scallops have the functions of tonifying yin and kidney, soothing the stomach, and regulating the body. They can treat dizziness, dry mouth, and cough caused by deficiency and hyperactivity, and are often eaten to lower blood pressure, lower cholesterol, and improve health. According to records, dried scallops also have anti-cancer, blood vessel softening, and preventing arteriosclerosis effects.Cooking method: Ingredients:Dried scallops, red
radish, lian dou (Chinese cabbage), eggs, fans, oil, salt, sesame oil.
Method:
1, slice the red radish and lian dou, and set aside.2, boil water in a pot, add fans, red radish, and lian dou, cook for half a minute, and drain. 3, heat the oil, add dried scallops and cook for half a minute, drain, and pat dry.
4, heat a little oil in a pot, add eggs, and stir-fry for half a minute.
5, add a little soy sauce, then add the fans, red radish, and lian dou, and stir-fry for 1 minute.6, add salt and a little sesame oil, stir-fry for half a minute, and plate. 7, sprinkle dried scallops on top.
Characteristics:
Bright color, delicious and fragrant, and refreshing.
Milk fried rice
Introduction:
Milk fried rice, this dish has a history of over 70 years, and is popular in Hong Kong, Macau, and throughout southern China. It is a typical example of soft-fried rice in Chinese cuisine.
Characteristics:
It is translucent and white, tender and smooth, and has a rich milk flavor.
"Milk fried rice" can be sweet or savory, and can be served with wine or as a
snack.
Cooking method:
Ingredients (for 4 people):
Eggs (6), pure milk (1/2 box, 1 liter), prawns (400g), ham (1/2 stick)
Seasonings: oil (8 tablespoons), salt (1/3 tablespoon), chicken powder (1/4 tablespoon), cornstarch (3 tablespoons)
Making method:1, pour pure milk into a large glass bowl, and mix with 3 tablespoons of cornstarch, 1/3 tablespoon of salt, and 1/4 tablespoon of chicken powder. Cut the ham into small pieces.
2, crack the eggs, and use eggshells to separate the egg yolks, leaving only the egg whites. Beat the egg whites with a whisk for 15 minutes until they are fully emulsified.
3, peel and devein the prawns, and cut them into small pieces. Put them in another bowl, and pour half of the beaten milk and egg mixture over them, and mix well.
4, heat the oil and a little water in a wok, and pour in 5 tablespoons of oil. Cook until the oil is hot, then add the prawns and stir-fry for 2-3 minutes, until they turn pink.
5, add 1 tablespoon of soy sauce, and stir-fry for 1 minute.
6, add 3 tablespoons of cornstarch mixed with 1/4 cup of water, and stir-fry until the sauce thickens.
7, remove from heat and plate. Chef's tips:
1, It is recommended to use fresh milk for milk fried rice. The fat content of fresh milk is much higher than that of ordinary milk. After high-temperature heating, fresh milk is easy to solidify and evaporate, which makes the milk fried rice fragrant and smooth. Ordinary milk is easy to evaporate water and make the taste worse.
2, Before making milk fried rice, first heat the wok and pour in oil. After pouring in the milk, cook over low heat and stir quickly to avoid the milk protein from becoming old due to excessive heat.
3, Constantly stir and mix the milk with the egg whites and cornstarch, and then cook. Otherwise, the milk fried rice will easily clump.4, After pouring the milk into the wok, use a spatula to quickly stir-fry in one direction to speed up the solidification of the milk. Candied gourds
Introduction:
Candied gourds is a traditional Cantonese dish from Shunde, Guangdong, which belongs to Cantonese cuisine.
Black gourds grown in the nearby suburbs of Laiyang are short and tender. Locals use this special ingredient to make a home-style dish called candied gourds.
Ingredients:
2. Before stir-frying milk, heat the pan first, and then add oil to heat it up. After pouring in the milk, cook it over low heat quickly, to avoid the milk protein from becoming old due to excessive heat.
meat (150g), lean pork (50g), and pig skin (50g)
Seasonings: (salt), rice wine, sesame oil, and cornstarch.
Making method:1, chop the
meat, lean pork, and pig skin into small pieces. Marinate the pork with rice wine.
71, mix the ingredients, and add (salt) and cornstarch to form a paste. Black melon from near Baili, short and tender, local people use this specialty to make a famous home dish - "Stuffed melon".73, press the paste into a mold and let it sit for 15 minutes. Finely chop the pork and lean pork, marinate the fat pork with wine, cut it into rice-sized pieces, and mix them together, and add 75, in a bowl, add the egg whites, cornstarch paste, and diced lian dou (Chinese cabbage). Mix well. Pastry dough, then add egg whites, cornstarch, and wet mushrooms,77, heat a wok and add 2 tablespoons of oil. Pour in the mixture and stir-fry over medium heat until the liquid is absorbed. Mix well and knead into pastry.79, add the candied gourd mold and stir-fry for 2-3 minutes. After the dough is ready, brush the stuffed melon with oil and take it out.81, remove from heat and plate. Add the original juice, add a little color oil to adjust the color, use cornstarch to thicken, pour over the melon, and garnish with coriander leaves.83|Fish pastePepper
Introduction:
Fish paste is a traditional Cantonese dish from Shunde, Guangdong, which belongs to Cantonese cuisine.
Fish paste, made with techniques from the town of Lecong, is one of the most exquisite ingredients.
Characteristics:
Its golden color, fresh and delicious taste, and smooth texture make it highly sought after.Fish paste is an essential dish in Lecong banquets. Now, fish paste is widely available in meat and seafood markets throughout the province and beyond.Cabbage and fish paste are soft and smooth, which can clear heat and relieve heat, and promote appetite and digestion. Baby is a small variety of mustard greens. It has a pungent and slightly sweet aroma, and has the functions of clearing the liver and cooling the body, and promoting sweating and removing heat.
The combination of baby and fish paste can clear the heat and cool the body, and has a refreshing and appetizing effect.
Baby can be used to make dishes such as " (baby with fish paste)", " (baby with oyster sauce and fish paste)", " (baby with leek and fish paste)", " (baby in hot pot with fish paste)", and " (baby with fish paste)" to make delicious and healthy dishes.
Characteristics:
It has a golden color and a fresh and delicious taste. Cooking method:Ingredients:
500g of
meat ( ), 6 eggs, 10g of salt, 75g of cornstarch, and 250g of water.
Making method:1, first scrape the
meat into a fine mince using a knife. You can also use a meat grinder.
2, add the eggs, and beat them until light and fluffy.
3, add themeat mince, 10g of salt, 75g of cornstarch, and 250g of water. Mix well.4, heat a wok and add 2 tablespoons of oil. Pour in the mixture and cook over medium heat, stirring constantly, until the liquid is absorbed and the fish paste is cooked through. 5, remove from heat and plate. Using fish paste to make "Fish paste with dried mushrooms", "Fish paste with soup and scallions", "Fish paste with lettuce", "Fish paste with fish in hot pot", etc., which are all delicious dishes.
The features are golden and fragrant.Recipe: Ingredients:500g of peeled mackerel meat, 6 eggs, 10g of salt, 75g of cornstarch, 250g of water. Method:1. First, use a knife to scrape the mackerel meat into a paste (if using a meat grinder, scrape it repeatedly). 2. Dilute the cornstarch with water, and beat the eggs thoroughly.3. After the fish paste is seasoned with salt, add the cornstarch gradually (a little at a time) to the fish paste while stirring, and then add the egg liquid in the same way and stir well.
4. Heat the pan with oil, add the fish paste to the pan and cook over low heat until cooked, and then take it out and serve.
Ingredients:
500g peeled mackerel meat, 6 eggs, 10g salt, 75g cornstarch, 250ml water.
Instructions:
1. Finely chop the mackerel meat using a knife or meat grinder (grind several times).
2. Mix cornstarch with water to create a slurry. Crack the eggs.
3. Season the mackerel meat with salt. Gradually add the cornstarch slurry to the mackerel meat, mixing well after each addition. Then, add the egg mixture and continue mixing until well combined.
4. Heat oil in a pan. Add the mackerel mixture to the pan and fry over low heat until cooked through. Serve immediately.
