Guangzhou Chimelong Hotel White Tiger Restaurant Buffet Dinner Booking click here
Canton Tower TWIST Mediterranean Buffet Revolving Restaurant Buffet click here
Guangzhou Tong sui,a kind of Cantonese sweep soup,is one of the symbol of Canton.If you wanna try some Guangzhou Tang sui,it's very convenient.Some guys will sell Tang sui with a small but complete car beside the road.More information about the Guangzhou Tang sui,please visit Hulutrip.com for more.
What is Tang sui? Tong sui literally translated as "sugar water", also known as tim tong, is a collective term for any sweet, warm soup or custard served as a dessert at the end of a meal in Cantonese cuisine. Tong sui are a Cantonese specialty and are rarely found in other regional cuisines of China. Outside of Cantonese-speaking communities, soupy desserts generally are not recognized as a distinct category, and the term tong sui is not used. There is a wide variety of tong sui, and in Hong Kong and Malaysia, there are often stalls which devote themselves just to selling different types of desserts. These dessert stalls have also gained prominence in overseas Chinese communities, and can be found in various parts of Canada, Australia and the United States. Top 5 Black sesame soup
Black sesame soup is a popular east-Asian and Chinese dessert widely available throughout China, Hong Kong and Singapore. It is typically served hot. In Cantonese cuisine it takes the form of tong sui, or sweet soup (similar to Western pudding), with greater viscosity. The main ingredients are black sesame seeds, rice and water. Sugar is added for sweetness. Tangyuan is sometimes added into black sesame soup. Black sesame soup can be purchased in powder form. Top 4 Double Skin Milk
Double skin milk (Cantonese: 雙皮奶, soeng1 pei4 naai5) is a Cantonese dessert made of milk, egg whites, and sugar. It is first invented in Shunde, Guangdong.  It is a velvety smooth milk custard somewhat resembling panna cotta, with two skins. The first skin is formed during cooling of the boiled milk and the second when cooling the cooked custard. Traditionally buffalo milk is used; its higher fat content compared to cow's milk produces a smooth texture. This dessert is particularly famous in Shunde, Guangzhou, Macau, and Hong Kong area. Double skin milk originates from Shunde District in Guangdong. It is said to have been created by Grandma Dong in 1850 in Shunde. Cowherd Grandma Dong, Xiaohua Dong, tried hard to store the milk which can not be sold out. One time, she tried to boil the milk and found a skin on the milk after cooling down. The skin was surprisingly delicious. After several reform, we have today's double skin milk. And Granma Dong became the originator of double skin milk. Nowadays, the making skills of double skin milk were listed as Shunde Intangible Cultural Heritage. Top 3 Douhua
Douhua (Chinese: 豆花; pinyin: dòuhuā) is the short form of doufuhua (Chinese: 豆腐花; pinyin: dòufuhuā) or daufufaa (Jyut chinese:豆腐花; jyutping: dau6 fu6 faa1). It is a Chinese snack made with very soft tofu. It is also referred to as tofu pudding and soybean pudding. Tofu or doufu (Chinese: 豆腐, dòufu) or daufufaa (Jyut chinese:豆腐, dau6 fu6) is thought to have originated in ancient China during the Western Han Dynasty. Chinese people have developed and enriched the recipes for tofu dishes on the basis of their own tastes, such as mapo tofu, stinky tofu, pickled tofu, steamed tofu and uncongealed tofu pudding, etc. Top 2 Guilinggao
Guīlínggāo, also known as Tortoise Jelly (though not technically correct) or Turtle Jelly, is a jelly-like Chinese medicine, also sold as a dessert. It was traditionally made from the powdered plastron (bottom shell) from the turtle Cuora trifasciata (commonly known as "three-lined box turtle", or "golden coin turtle", 金錢龜)and a variety of herbal products, in particular, China roots Smilax glabra (土伏苓, Tu fu ling). Although the golden coin turtle (Cuora trifasciata) is commercially farmed in modern China, it is extremely expensive; therefore, even when turtle-derived ingredients are used in commercially available guīlínggāo, they come from other, more commonly available, turtle species. More often, commercially available guīlínggāo sold as a dessert does not contain turtle shell powder at all, despite the product name and the prominent turtle images on most brands' labels. They do, however, share the same herbal additives as the medicine and are similarly marketed as being good for skin complexion when ingested. Top 1 Sago Soup
Sago soup or Sai mai lou is a type of tong sui dessert in Cantonese cuisine, which is also a variant of tapioca pudding. It is basically made by pearl tapioca (sago), coconut milk and evaporated milk. Other ingredients can also be added, such as taro, pumpkin, mango, etc.
[page] Guangzhou (simplified Chinese: 广州; traditional Chinese: 廣州; pinyin: Guǎngzhōu; Yale: Gwóngjāu), traditionally romanised as Canton, is the capital and largest city of Guangdong Province in southeastern China. Located on the Pearl River about 120 km (75 mi) north-northwest of Hong Kong and 145 km (90 mi) north of Macau, Guangzhou was a major terminus of the maritime Silk Road and continues to serve as a major port and transportation hub. Guangzhou is, at the moment, the 3rd-largest Chinese city, behind Beijing and Shanghai; holds sub-provincial administrative status; and is one of China's six National Central Cities. In 2015 the city's administrative area was estimated to have a population of 13,501,100 and forms part of one of the most populous metropolitan agglomerations on Earth. Some estimates place the population of the built-up area of the Pearl River Delta Mega City as high as 44 million without the Hong Kong SAR and 54 million including it. Guangzhou is identified as a Beta+ Global city. In recent years, there has been a rapidly increasing number of foreign residents and illegal immigrants from the Middle East, Eastern Europe and Southeast Asia, as well as from Africa. This has led to it being dubbed the "Capital of the Third World." The migrant population from other provinces of China in Guangzhou was 40 percent of the city's total population in 2008. Most of them are rural migrants, and they speak only Mandarin. They have taken on many jobs that the local citizens are unwilling to do. Guangzhou was long the only Chinese port permitted for most foreign traders. The city proper fell to the British and was opened by the First Opium War. It lost trade to other ports such as Hong Kong and Shanghai, but continued to serve as a major entrepôt. In modern commerce, Guangzhou is best known for its annual Canton Fair, the oldest, highest-level, largest-scale and most complete trade fair in China. For the three consecutive years 2013–2015, Forbes ranked Guangzhou as the best commercial city on the Chinese mainland. [page] Salted fish, such as kippered herring or dried and salted cod, is fish cured with dry salt and thus preserved for later eating. Drying or salting, either with dry salt or with brine, was the only widely available method of preserving fish until the 19th century. Dried fish and salted fish (or fish both dried and salted) are a staple of diets in the Caribbean, North Africa, Southeast Asia, Southern China, Scandinavia, coastal Russia, and in the Arctic. Like other salt-cured meats, it provides preserved animal protein even in the absence of electrically powered refrigeration. Salting is the preservation of food with dry edible salt.[1] It is related to pickling (preparing food with brine, i.e. salty water), and is one of the oldest methods of preserving food. Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required. Salting is used because most bacteria, fungi and other potentially pathogenic organisms cannot survive in a highly salty environment, due to the hypertonic nature of salt. Any living cell in such an environment will become dehydrated through osmosis and die or become temporarily inactivated.