What classic specialties are there in Foshan? If you want to know more, you may wish to read about Foshan’s traditional food culture with me. I hope it will be helpful to you!

Foshan’s traditional food culture characteristics< /p>

Da Ke You Tiao and Ji Di Porridge

Da Ke You Tiao and Ji Di Porridge are the specialty snacks familiar to old and new Foshan people. They have been with Foshan people through thick and thin as early as 1932. , has gone through nearly a hundred years of history. So far, there are 4 branches in Foshan. You Tiao, commonly known as "fried ghosts", are crispy and crispy in the mouth, and are very tasty when bitten in your mouth. Its Zhuangyuan Jidi Porridge is also called "Zhuangyuan Porridge". In the past hundred years, the ingredient formula and cooking techniques of "Zhuangyuan Porridge" have been secretly spread, so even though time has passed, "Zhuangyuan Porridge" can still retain its original taste. No one in the world can imitate it, and no one can match it. After "Fried Glutinous Rice Noodles" and "Zhuangyuan Porridge" won the title of "Chinese Famous Snacks" in 2000, they successively won the reputation of "Top Ten Famous Snacks" in Guangdong in 2002 and "Top Ten Flavor Snacks" in Foshan in 2003.

Ying Kee Wonton Noodles

It is said that one day in 1936, a family named Ying in Foshan used extraordinary craftsmanship to make Ying Kee’s first bowl of wonton noodles. Since then, Ying Ji Wonton has fascinated generations of Foshan people in the streets and alleys of Foshan day and night. Now Yingji has 14 stores in Foshan, and people can smell the fragrance of Yingji wontons in the streets and alleys. There are two types of wontons available: the signature shrimp wonton noodles and the Pu Neng wonton noodles. The former has thin skin and thick meat, with bits of bright red shrimp meat faintly visible under the skin. It tastes crispy and sweet, and is nearly half the price of ordinary wonton noodles at 6 yuan a bowl. The signature shrimp wonton noodles that should be remembered won the honor of "Chinese Famous Snacks" in 2000 and "Top Ten Flavor Snacks of Foshan" in 2003.

The Queen’s Double-skinned Milk

The Queen’s Double-skinned Milk was first created in the 1930s. Folk songs once spread: “The Queen’s Double-skinned Milk will not be bad for the prince”. But today, it has gradually fallen out of favor because of its high protein and sugar content. But she is known as "Queen", and her charm still exists today, and she is still conquering many snack lovers. According to reports, the Queen's double-skin milk is made in a sophisticated way. First, pour the boiled milk into a bowl, take out the frozen milk skin (the first layer), then mix the milk and egg whites and boil them to get the second layer of skin, which is Bigger than skin. There is a thin layer of slightly yellowish skin on the surface of the milk. The milk is thick and smooth, and the taste is sweet and unique.

Blind Man Cake

Before I came to Foshan, I knew that Blind Man Cake is a famous specialty of Foshan, and I knew that it was made by a blind man, but it has The history of more than 160 years was only known by Mr. Tan. Mr. Tan from He Kee Company said that the main reason why Blind Man Cake is famous all over the world is its uniqueness. What makes it unique is not only the high-quality raw materials, but also the extremely exquisite preparation techniques. Its raw materials are mainly glutinous rice, with sugar, peanuts, sesame, pork, etc. as its main ingredients. The inner part of the blind cake is made in the most exquisite way. It is marinated in fine white sugar for several months before being taken out and prepared. It tastes sweet and crispy and has an endless aftertaste. The big tree attracts the wind, and the blind pancake has become a target of invasion. Fortunately, Foshan's Heji Bakery has now obtained the patent for the production of Blind Gong Cake, and has legitimately defended the rights and interests of Blind Gong Cake as a famous product of Foshan.

Foshan traditional food culture knowledge

Nine-layer cake

During folk festivals in Foshan and Nanhai, especially the Spring Festival, every family must make nine-layer cake. ?For a long time, step by step, it means to rise higher and higher. Nine-layer cake is a sweet rice cake with exquisite workmanship. The folk method is to soak white rice, grind it into gouache with a stone mill, stir it into a slurry, add sugar water, put a thin layer of gouache on a copper plate, heat and steam it, and then add powder layer by layer to nine layers. The steamed nine-layer cake has distinct layers, is soft and delicious. Some people also use food coloring to mix in, so each layer is red and white, which is very beautiful. During the festival, people cut the steamed nine-layer cake into small diamond-shaped pieces and stack every four pieces into a plate (three on the bottom and one on top). First, they worship the gods, then their ancestors, and then the whole family eats the cake. Take its auspicious meaning. During the Spring Festival, people often give sponge cakes, rice cakes, fried dumplings, and oil horns to each other as gifts to relatives and friends, but nine-layer cakes are not given to others. It is said that sharing them with others will dilute the good luck and be detrimental to oneself.

In the past, the best maker of Xiqiao pancakes was the Minlewei Bakery not far from Xiqiao Mountain. The Xiqiao pancakes it made were not only sweet, soft and sweet, but also had no residue when cut with a knife. , which has the characteristics of not deteriorating even if left on the table for 10 and a half days in summer, merchants in Guangzhou and Foshan have imitated it, but the color, aroma and taste are not comparable to the authentic Xiqiao pancakes. Today there is a dazzling array of dim sum, but the authentic Xiqiao flatbread is still very popular.

Dexinzhai Braised Pig's Trotters

There are two forms of Foshan Braised Pig's Trotters. One is made from whole pig's hands; the other is made from pig's feet and the skin is peeled off. The hamstrings and bones are wrapped in pig trotter skin with pig fat and lean meat. The resulting fermentation is to cook it over slow fire. The former requires fewer production processes, while the latter requires more production processes, but both are loved by Foshan people. Since the latter is brewed with water plants, it is called "Zha Ho".

Blind Gong Cake

Heji Blind Gong Cake is one of the famous local specialties of Foshan City. Because it was created by a blind man. Hence the name.

The production of blind male cakes is different from ordinary cakes and has its own unique features. Most of the cakes sold in the market are made of flour, while blind male cakes are made entirely of glutinous rice with sugar, peanuts, sesame, pork, and raw oil. Crafted from the finest raw materials. The pork sandwiched in the cake is made in a more exquisite and exquisite way. It is marinated in fine white sugar for several months (at least a few days) before being taken out and prepared. It tastes sweet, crispy and delicious.

Roasted goose feet with tangerine peel

Roasted goose feet with tangerine peel was created by Foshan super chef Che Jian by combining his grandfather Che Tengxin's "gold and silver goose feet" and his father Che Wei's The "Crepe Goosefoot" is processed by roasting method after research. It retains the characteristics of crepe-like shape and refreshing heat, and also has the characteristics of bone heat, smooth meat, and delicious flavor.

Walnut fish and white frog slices

This dish was created by the famous chef Liang Heng of Dechang Restaurant in Foshan and has a history of more than 100 years. Sweet, crispy, delicious and elegant, suitable for all seasons.

Chicken Liver Rolls with Flower Oil

Chicken Liver Rolls with Flower Oil are the original creation of Liang Sen, the chef of Ruzhen Restaurant in Foshan. It has a history of more than 100 years. It is sweet and crispy, crispy on the outside and crispy on the inside. Smooth and juicy.

Panlong Duck

This dish was originally created at Yingju Restaurant in Foshan. It has a history of more than 100 years and is made by famous chef Lu Changchuan. Fresh, sweet, smooth and delicious.

Taodu Mandarin Duck and Grass Fish

This is the first signature dish of Shiwan Taodu Restaurant. The upper half of the fish is golden and crispy, with a five-flavor flavor; the lower half is tender, smooth, light and not greasy, allowing people to enjoy two different flavors of fried and steamed fish on the same fish.

Shiwan fish rot

Shiwan fish rot is one of the specialties of Shiwan. Taodu Restaurant's fish tofu is made from top quality ingredients and uniquely made. It has the characteristics of golden color, soft and delicious, sweet and fragrant, suitable for soup and stew.

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