Recently, I often hear my friends complain that I have a bad appetite. Because of the weather, loss of appetite has become a "collective disease". Big fish and big meat are naturally unpopular. Eating soup, powder and porridge is too full, and eating only vegetables and fruits can't fill your stomach. Wow, everyone is really demanding! Well, I strongly suggest eating my favorite "dim sum" meal. Taking dim sum as a meal, there are many kinds of "dishes", and you can taste many different flavors at once, which is both affordable and pleasing to the eye.

get into a restaurant where you can "drink tea and eat straight" and browse the dazzling "dim sum list". You will be amazed: there are hundreds of varieties with the most varieties! Restaurant owners didn't think so, saying that they were going to launch new products next week.

The "Dim Sum List" is clearly divided. Steamed Point, rice rolls, Crisp, Porridge, Steamed Bun and Dessert are in separate columns, with no less than 11 varieties in each column. In addition, all boiled, roasted and fried side dishes are summarized, and the snacks are counted according to their weight. Those who are full and those who are not, gather together a furnace, and steam it at once, that is, cook it at once to ensure freshness! The elements of a meal are all ready. A little petite and exquisite is the most charming part of "dim sum meal"

Enjoy the creativity of the pastry chef

What you eat is crisp meat, crisp vegetables, big fish and big meat, but there is no fish, which is not enough to ensure nutrition. So, the masters decided to coax us to eat like a baby: make a snack with half dishes and half meat. Jiaozi is the most popular.

"Spinach and Fish Dumpling" is made of spinach and fish, and the full stuffing is wrapped in a thin dumpling skin, which is crisp and self-contained. Until it is steamed and served, the fish and spinach are as fresh as fresh, which makes people afraid to eat. It turns out that the lines of fish glue are meticulous, which has the effect of sealing spinach and not changing its color. It tastes soft and smooth, but the fish is refreshing and not greasy. In terms of refreshment, "Steamed Dumplings with Agrocybe aegerita" is even better. Jiaozi is not without meat and shrimp, but it tastes like vegetarian dumplings. The master said that Agrocybe aegerita and shrimp meat are refreshing, and even if they are seasoned with meat, they will not feel fat.

the traditional "steamed ribs" are still sought after by people. The reason is that the practice has changed. Mr. Liang, the owner of the restaurant, said that before the ribs are steamed, the most important thing is to remove excess water, and then marinate them with flavored powder. The steamed ribs are naturally white and refreshing, and the "thin things" such as taro and olive vegetables are used to absorb oil, so diners especially like them.

snacks with healthy farm flavor

farm flavor are some coarse grains that we usually think of. Oatmeal buns in the north are beneficial, but the rough taste is not acceptable to everyone, especially the coarse sugar grains in the stuffing, which make your teeth rattle. A restaurant on Kang Wang Road used chestnut kernels as fillings, and the effect was quite different.

The traditional "frying thin" is heavy in oil and sugar. Even if you like it, the elderly can't eat more. But what if you use green tea powder and skin and fruit to make velvet? "Green tea fried thin support" is not only that, but the thin support is slightly fried and filtered, which is shaped like bitter gourd and tastes refreshing. The sugar in the snack can also be replaced by some natural materials, such as sugarcane horseshoe sausage and sweet millet barbecued sausage. Using the sweetness of sugarcane and horseshoe, the taste is fresh and the ingredients are much healthier than traditional snacks.

The dessert is full of mangoes

The fruit season has not come yet. As a delicious snack, mango tastes the most pleasing. Have you noticed that snacks such as mango budian, fragrant mango sandwich coconut milk cake and mango banji are popular. These desserts are slippery and fragrant, and even men who have never liked sweets can't help but taste a few bites.

the secret of slipperiness is very simple, that is, the leftover materials, except fruit and juice, are almost made of milk. Xiangmang Sandwich Coconut Juice Cake combines Chinese and Western techniques, blending Budian powder with coconut juice, light milk, and then steaming with Melaleuca water chestnut cake, hiding mango meat and mango juice in the middle.

dim sum file

Cantonese dim sum consists of three parts.

First, Lingnan folk snacks. Most of the rice products, miscellaneous grains products and omnivores of Guangdong dim sum come from Lingnan folk snacks. Folk snacks such as rice flower, sand cake, fried rice cake, paste ring, crispy, Dragon Boat Festival dumpling, Chongyang cake, lotus leaf rice, powdered fruit, and cakes made of coconut, sesame and bean sugar, and most folk foods made of fern, kudzu, ling, arrowhead mushroom and sweet potato have been handed down and developed.

the second is pasta snacks. Most of the pasta snacks come from the soup points in the northern wheat-producing areas and the six ancient capitals. "Guangdong New Language" notes: "Wide people are hot on the face and don't think it's a meal." After the Qing Dynasty, the position of Guangzhou's foreign trade was prominent, and the business trips from all parts of the north were increasing, so pasta snacks suitable for the northern eating habits rose. Saqima, soup packets, Melaleuca cakes, Shaomai, wonton, noodles, steamed buns and steamed buns appeared in restaurants in Guangzhou one after another, and spread to all parts of Guangdong through Guangzhou. With the rapid development of Cantonese-style tea houses, these northern-style pasta snacks have been continuously improved and innovated, and finally evolved into Cantonese-style snacks with Lingnan characteristics. The third is western-style cake bait and cake, which come from western food in Europe and America. After the Opium War in the Qing Dynasty, a large number of western food recipes entered the catering market in Guangzhou. After the varieties and production techniques of western food snacks were introduced to Guangzhou, they were absorbed and improved by Guangzhou dim sum chefs, and also evolved into Cantonese dim sum with Lingnan characteristics, such as meal buns, cream cookies, mala cakes and egg tarts.

from 1921s to 1931s, the dim sum industry in Guangzhou flourished, and the dim sum industry came into being? Dongling, liying, District Label, Yu Dasu and other four dim sum chefs, who are somewhat known as the "Four Kings", have created famous dim sum products, such as shrimp dumplings with bamboo shoots, steamed fried fish, barbecued pork buns with honey sauce, and crispy chicken egg tarts, which have lasted for a long time since they came into being. By the 1981s, Cantonese dim sum was based on Lingnan folk food, combined with the characteristics of northern pasta, and absorbed the strengths of western pastry, forming the characteristics of small and elegant, always new in style, suitable for meat and vegetables, and full of five flavors of sweet, sour, bitter and salty. Through the blending of Manchu and Han, the combination of Chinese and Western, the skin of the package was developed into 23 kinds in 4 categories, and the stuffing was developed into 47 kinds in 3 categories. More than 4111 kinds of snacks can be made by cross-variation of raw materials.

"Dim Sum Meal" Restaurant Search

● Seafood Hot Pot on the fifth floor of Xinguang

This place was newly opened years ago, and it is called Seafood Hot Pot. Actually, the dim sum department is hiding dragon and crouching tiger. It is said that the pastry chef is the original team of the former "Taihu Lake" restaurant, and the quality of the products is guaranteed. It is suggested that those who go to sigh tea must stay in the lobby. There are more snacks in the lobby than in the room, and the price is also affordable.

● Pinyu Village

Several bosses are not chefs, but they are all delicious people. From morning till evening, there are over 111 kinds of snacks. Not only the traditional "Four Heavenly Kings" (steamed dumplings, shrimp dumplings, ribs and chicken feet) are signboards, but also many innovative snacks.

● Daoxiang Hotpot Seafood Restaurant

The dim sum of this Cantonese restaurant has gained a good reputation in Guangzhou. Morning tea and afternoon tea have to line up for a long time, which shows how popular they are. Snacks such as instant egg powder and sand soup pills make people have a long aftertaste.

● Taotaoju/Lucky House

are both traditional restaurants under the same group, and the products are mainly traditional varieties, so you can drink tea from morning till night. At 3.8 yuan/Point, a night market, the quality of products is guaranteed, which is a major selling point of its tea market. When you drink tea here, you must eat a creamy yellow bag that bites open.

● Liyuan Restaurant

One of the most upscale Cantonese restaurants in Guangzhou, dim sum is certainly not cheap, but the delicacy can also make you get back the ticket price. Ministers have a devil's memory, and you can remember your surname and simple information once you go, which is commendable both inside and outside the industry.

Picture: Take-away 3 yuan 11 glutinous rice paste

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Even "sighing for tea" at home

Older people may not be convenient to go out, so drinking morning tea in restaurants will become a memory? Wrong, you can also "sigh tea" at home now. Recently, breakfast shops in Liwan community have also joined the production of "dim sum meals".

barbecued pork buns, Tianjin buns and bean paste buns are their original strengths. Together with the common dim sum in tea houses, such as radish cakes in bowls, shredded taro cakes, water chestnut cake, glutinous rice cakes, fried dumplings and chicken feet, all of them can be bought home one by one, steaming and sighing. The price is also quite affordable, such as taro cake, which is one yuan and two pieces. First, the taro is steamed, then peeled and steamed with powder, which is quite manual and can be steamed and fried at home. Bowl radish cake is a new variety, which is filled with tin foil. There are two in 1.5 yuan, with more shredded radish and less flour, and less bacon, but the taste is smooth.