HUANJIELUNJIAOGAO

In Guangdong, ordinary white sugar cakes have become famous local delicacies in Lunjiao, especially Sister Huan's Lunjiao cakes, which are the most famous. Many people come here to eat. The cakes look the same as ordinary white sugar cakes, but they are sweet without any sour taste. No wonder they are so famous. Seeing many diners packing them home, how can we not bring a special delicacy to our family?

Picture of Thousand Layer Boneless Fish [Naughty][Naughty][Naughty][Naughty] This dish is also one of the specialty dishes of this restaurant. When the porridge is boiling, use scissors to cut the fish meat. You can also do it yourself and enjoy the process, which is very ritualistic. After the fish meat is put into the porridge, it is cooked quickly. The fish meat soaked in porridge is very tender and smooth. The porridge is very fresh and sweet. You can have three bowls haha

Sister Huan from Shunde is an expert at making fermented pastries like white sugar cakes without any smell of alcohol and only sweet. This is a pastry shop that sells sweet pastries that you can't find outside of Shunde. The taste of Lunjiao cake is soft and slightly sticky. It can't be described as amazing, but it is irreplaceable. Indica rice flour is fermented with yeast. The slightest difference in temperature is the key to success or failure, which makes people outside Shunde can only sigh in despair. If you want to eat it, you have to travel thousands of miles.

Lunjiao Town is a place name in Shunde, Guangdong, and it is also the birthplace of Lunjiao Cake. Sister Huan Liang Guihuan is the most famous one, and many buses carrying tour groups come here to admire her reputation. In fact, the ingredients of Lunjiao Cake are very simple, just rice, water and white sugar. Lunjiao Cake is very simple to make, but the taste is very special. Don't forget to try it when you arrive in Shunde.

Sister Huan, the heir to Lunjiao Cake, has inherited a unique recipe for four generations, a family tradition that has fostered a vibrant culinary culture. However, due to its repetitive nature and low price, many businesses now shy away from it. Traditionally, rice is soaked and then ground in water at least three times. The stone mill must be reground every two months to ensure an evenly ground surface.

Countless elderly people line up to buy Huanjie Lunjiao Cake, which tastes very similar to the steamed cake we eat. It is also made of rice and has a honeycomb shape. It comes in two types: white sugar and brown sugar.