Yes, the Tea King Shrimp is a very famous Cantonese dish. The special feature of the Tea King Shrimp is that it is flavored with fried tea leaves, which is one of the more popular tea dishes in recent years. The characteristics of the shrimp meat and the tea leaves are very appealing. The shrimp are freshly caught by fishermen in Yantian Harbor, which gives them the fragrance of tea and makes the shrimp meat more flavorful and crispy, and even the skin of the shrimp can be eaten.

Production:

1, will be Tieguanyin tea bubble, tea leaves and tea separation, stay tea;

2, will be large nine sections of prawns open back and wash, with the United States of America Fresh Flavor Sauce, United States of America Fresh Chicken Powder, tea marinade;

3, a pot of salad oil to 50 percent heat, the prawns and tea were fried crispy fish up;

4, Another net pot, into the tea oil is hot, down into the fried prawns and tea leaves, cooked into the beauty of the fresh flavor sauce explosion can be.

The most famous dishes of Cantonese cuisine

1, white cut chicken

White cut chicken, also known as white cut chicken, is a Chinese national specialty dishes, originated in Guangdong, prevalent in the southern cuisine. It has a beautiful shape, yellow skin and white meat, fat and tender, with an exceptionally fresh and delicious taste. Meat white belt butter, with scallion oil flavor, scallions hit the flower edging, eaten with ginger, garlic, soy sauce, to maintain the freshness of the chicken, the original juice and flavor, eat it with a unique flavor.

2, Cantonese barbecued pork

Barbecued pork is a traditional dish in Guangdong Province, belonging to the Cantonese cuisine. It is a kind of Guangdong barbecue flavor. It is mostly red in color, made of lean meat and slightly sweet. It is marinated lean pork hung on a special fork and put into the oven to barbecue. Good barbecue pork should be soft and juicy meat, bright color and aroma.

3, Guangzhou-style roast goose

Guangzhou-style roast goose, belonging to the Cantonese cuisine, is a traditional barbecue meat in Guangzhou. Goose to medium and small Qingyuan black brown goose is preferred, remove the wings, feet, viscera of the whole goose, blowing, coated with five spices, sewing the belly, boiling water scalding skin, cold water, sugar water even skin, drying the wind and then marinated, and finally hung in the oven or on the open fire rotating roasted, chopped pieces on the plate, then you can eat.

4, Guangzhou-style roasted suckling pig

Roasted suckling pig is Guangzhou's most famous specialties, and is one of the main dishes in the "Full House". As early as the Western Zhou Dynasty, this dish was already listed as one of the "eight treasures", then called "cannon dolphin".

During the Northern and Southern Dynasties, Jia Si Fo has recorded the roasted suckling pig as an important culinary achievement in the "Essentials of Qi Min". He wrote: "The color is the same as amber, but also similar to real gold, the entrance is eliminated, strong as the snow, containing pulp paste moist, special and ordinary also." More than 1,400 years ago, the Chinese Han Chinese working people cooking skills have such profound attainments, the world marveled.