Chinese dim sum pays attention to the diversity of dough and fillings, and there are many cooking methods such as frying, deep-frying, steaming, and baking. Sweet and salty at the same time, it has a rich texture. Generally speaking, Chinese pastries are divided into Beijing style, Suzhou style and Guangdong style.

◆Cantonese Dim Sum

Features: Broad and inclusive. There are many varieties and the richness ranks first in the country. In addition to various cooking methods, the choice of fillings is also very wide, including sweet and salty, meat and vegetables, and various ingredients. At the same time, it also incorporates some skills and characteristics of Western pastry, and also uses some Western pastry raw materials, such as chocolate, cream, etc. as raw materials. The overall taste is refreshing.

Peony cake

Ingredients: 300g flour, 90g lard, 15g lotus mushroom, 3g shredded coconut, pigments: lemon yellow, rose red, green.

Preparation method:

1. Divide the flour into three parts and knead the dough with lemon yellow, rose red and lard.

2. Grease the colored bread, then roll it into a strip, roll it into a roll, fold it three times, and finally form a round pastry.

3. Put red skin on the outside and yellow skin on the inside, then wrap it with lotus seed velvet and roll it into small balls.

4. Place in the refrigerator for 2 hours.

5. Cut the dough into 6 pieces with a knife.

6. After frying in warm oil, sprinkle with chopped coconut.

◆Beijing snacks

Characteristics: they can be divided into popular and palace flavors. Relatively speaking, in the south, popular Beijing-style dim sum is oily and flavorful, meaning it uses a lot of oil and has a thicker skin, often with less filling. Cooking methods include steaming, pan-frying, frying and roasting. Commonly used vegetarian fillings, which have a salty taste. The palace-style snacks pay special attention to the exquisite shape, and the form is often greater than the content.