Guangdong morning tea is a Lingnan folk food customs. Morning tea is a tradition to go to the teahouse, whether it is a family or friends gatherings, always love to go to the teahouse, brewing a pot of tea, to have two pieces of dim sum, the beautiful name of "a cup of two pieces". Guangdong people tea most of the day in the morning, in the evening, three times, but the morning tea is the most elaborate, drinking morning tea is also the most prevalent trend, because drinking morning tea is to drink tea with a point, so the local said drinking morning tea for eating morning tea.

Introducing a few of the most classic morning tea snacks:

1, barbecued pork bun

Barbecued pork bun is one of the representative of Guangdong dim sum, is the Cantonese morning tea, "the four heavenly kings (shrimp dumplings, dry steaming siu mai, barbecued pork buns, egg tart)" one of the four heavenly kings. It is made of barbecued pork cut into small pieces, seasoned with oyster sauce and other fillings, wrapped in flour and steamed in a steamer. Good barbecue pork buns are made with moderately fat and thin barbecue pork as the filling, and the bun skin is just soft and smooth after steaming, slightly cracked to reveal the barbecue pork filling, and oozing out the barbecue pork flavor.　　

2, shrimp dumplings

Shrimp dumplings, with fresh shrimp as the filling, is the name of the fresh shrimp dumplings. Shrimp dumplings can be called the first brother of the Guangdong morning tea, every teahouse is the first to promote their own homemade shrimp dumplings.　　

3, siu mai

Siu mai, also known as siu mai, xiao mai, a little wheat, a little plum, siu mai, ghosts puffy head, is to describe the top of the top of the fluffy bundle folded in the shape of a flower, is a kind of hot noodle skin wrapped in stuffing, on the cage steamed noodle snacks. In Cantonese morning tea, siu mai is the second brother in the menu, just below shrimp dumplings. Cantonese siu mai, with dry-steamed siu mai, fresh shrimp siu mai, crab meat siu mai, pork liver siu mai, beef siu mai, and pork ribs siu mai, are the mainstays...?

4, egg tart

Egg tart is a combination of Chinese and Western desserts, it is a combination of egg paste with filling, rich and tender taste, with a fluffy pastry, a long-lasting memory, is one of the most popular dim sum of the old Guangdong people.

5, intestinal noodles

Intestinal noodles, also known as rolled noodles, pork intestinal noodles (due to the shape of pig intestines), the Anti-Japanese War period by the Panton Lotus Hall created, and is now snack stores, teahouses, restaurants, hotels are supplied. It is the rice paste in a special multi-layer steamer or cloth steamed sheet by sheet into a thin skin, respectively, put meat, fish, shrimp, etc., steamed and rolled into long strips, cut on the plate.

6, phoenix claws

Phoenix claws, rich sauce, crispy skin and bones, soft and chewy texture, is a delicious morning snack for young and old. Phoenix claw is an upscale famous dish, its cooking method is also more complex. It is rich in glutamic acid, collagen and calcium, eaten not only to soften blood vessels, but also has a beauty effect. After a variety of methods to produce dishes with different flavors, popular.

7, turnip cake

Turnip cake, is a traditional Chinese pastry, using in the rice flour, also known as rice flour, is the best use of Chinese dim sum in the powder, can be used in the production of Chinese snacks such as turnip cake, meatballs, bowls of kuey teow. The rice vermicelli paste is then added with pickled radish shreds and other ingredients, and steamed in a steamer to make the pastry snack. Radish cake is white in color, soft in texture and delicious in taste.　　

8, glutinous rice chicken:

Glutinous rice chicken is one of the characteristics of Cantonese dim sum, the system is in the glutinous rice inside the chicken, barbecued pork, pork ribs, salted egg yolks, mushrooms, and other fillings, and then wrapped in a lotus leaf to the solid to the steamer steaming. Glutinous Rice Chicken is filled with the fragrance of lotus leaves, and is chewy with the aroma of chicken meat.

Expanded:

The origin and development of Guangdong morning tea:

When did the drinking of morning tea in Guangdong begin, so far, there is no clear conclusion. It is only in the form of "teahouse" which is close to the teahouse where Guangdong people drink morning tea nowadays.

In the Qing Dynasty, during the reign of Xianfeng and Tongzhi, it was a place called "Erli Hall", which only provided wooden tables and benches, some tea and simple pastries, with a sign at the door that read "Tea Talk", where guests could rest, chat and eat. The customer group is mostly the toiling masses.

It is said that at that time, Guangdong's "Erli Museum" was spread all over the streets and alleys, and there was also a folk ballad that went like this: "Go to the Erli Museum to have a meal of tea, and the tea silver was two percent less than the cost. Cakes and pastries are all worth eating, the most can top belly not spend false."

Then later, the late Qing Dynasty, the emergence of the tea house is a higher-grade "teahouse", similar in appearance to the Xiguan Daiya; after there are three-storey tea house, began to be called "teahouse", and then there is an idle sentence: "rich!

The wind of drinking tea began to popularize all classes in Guangdong. Developed later, the teahouse will become more and more specialized, the facade is well-decorated, elegant interior layout, the content is increasingly rich up, and ultimately contributed to the Guangdong people "drinking morning tea" custom: "rice beads pay gui no surprise, decorative luxury diet fine. The most important thing to remember is that it is the day of the song and dance, and the sound of the strings everywhere in the teahouse.

Baidu Encyclopedia-Morning Tea

Baidu Encyclopedia-Guangdong Morning Tea