Guangdong snacks and dim sum have the same roots and a long history. There are many kinds of folk foods in Qu Dajun's Guangdong Newspeak, such as fenguo, Shakespeare, Zongzi and crispy skin, which have flourished for a long time. Although there are not as many kinds of dim sum as dim sum, the materials used are more miscellaneous than dim sum and can be divided into six categories. In addition to porridge, there are: oil seeds, that is, fried rice flour food, salty fried dough sticks; Sweet sugar Shakespeare, smiling jujube, crisp twist; Salty and sweet are mixed in salty pancakes. This kind of snack is not seasonal, and it is available all year round, but it is the most abundant in winter. When eating, it is usually served with porridge to make it thick and thin. Pasta varieties include fried dough sticks, instant noodles, wonton, jiaozi and so on. Wonton came to Guangdong very early. At present, the most popular products in Guangdong are wonton and noodles, which are found in both urban and rural areas. It is made of egg liquid and flour, rolled into thin skin, wrapped with stuffing made of minced pork and shrimp, cooked with whole egg noodles and served with soup shrimp. Noodles are refreshing, the stuffing is tender and the soup is fresh. The famous products of cake powder cake are Lunjiao cake, sponge cake, cotton cake, almsgiving cake, flour cake, radish cake, taro cake, water chestnut cake and so on. Among them, Lunjiao cake is named after it was produced in Lunjiao Town. According to the Records of Shunde County, the Ming Dynasty has been popular for hundreds of years. Now it has spread all over the province and even all over Southeast Asia. Famous rice noodles are rice rolls, Shahe and Seto rice noodles. Rice rolls looks a bit like pig intestines, hence its name. Its stuffing can be changed anytime and anywhere. Pork is called fat sausage, beef is called beef sausage, and shrimp, pork liver and fish fillets are called stuffing. Shahe powder is produced best in Shahe, a suburb of Guangzhou, hence the name.

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