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Unconsciously, this series has been serialized to the fifth article. So far, 18 types of steamed dim sum, 3 types of baked dim sum, 10 types of fried dim sum, 3 types of sandpot dim sum, 5 types of specialty desserts, and 1 type of congee have been introduced.

At the time of the first serialization, I predicted that the total **** would be no less than 40 niche dim sums. Seeing that the number is approaching, does it mean that the series is coming to an end?

To think so would be to underestimate the richness of Cantonese dim sum! In the meantime, after organizing my previous store visits and discovering a new batch of morning tea restaurants, I've decided that I'll continue to dig into various niche dim sums and keep this series updated.

Of course, I'll be alternating this with the "Travel Tips" posts to avoid aesthetic fatigue.

It's easy to see that this is one of the newer Netflix dim sums. It's a two-part dim sum dish, with the three in the back being truffle foie gras rolls and the two in the front being lychee shrimp balls.

Like other dishes that use truffles, the Truffle Foie Gras Rolls have an exotic aroma. As soon as the dim sum is served, it is easy to smell its special flavor.

In terms of shape, it is a bit like a spring roll that stands up after being cut. The filling includes vegetables, foie gras, truffles, and the top is decorated with fish roe and salsa. The bite is crispy on the outside and soft and layered on the inside.

Fried shrimp balls are common in Cantonese dim sum, and many chefs find ways to make them more aesthetically pleasing. Lychee shrimp balls, is an innovative shape of a "figurative dim sum".

The inside of a lychee shrimp ball has the same texture as a normal shrimp ball, while the outside is wrapped in an ingredient called "crispy flower", which looks very similar to a lychee.

Crispy flower grain is mainly made of water, vegetable oil, wheat flour and other materials, bright color, the size is slightly smaller than rice. It is used to fill shrimp balls with a crunchy outer skin grain and a soft and tough filling inside. The combination is both flavorful and colorful, a very sensible pairing.

Saltwater Jiao is a traditional dim sum dish that is very popular in Guangdong, Hong Kong and Macau.

With its crispy golden skin, it is easy to think of desserts such as "bean paste fried cake" and "fried pumpkin cake". However, the salty water corner is a savory dish.

It has a thicker skin and is made from glutinous rice flour, a staple food often used in the South. Made from glutinous rice, it is crispy on the outside and tough on the inside, similar to mochi or rice cake. The difference is that it is also filled with minced meat, mushrooms, sago, shrimp, and other fillings.

The use of glutinous rice to make saltwater desserts is similar to the "Salted Pork Dumplings" mentioned in the previous article, except that the texture of the dumplings is a bit tougher.

Saltwater desserts should be made and eaten now, as they lose their crunch once they are left out for too long or packed home.

As the saying goes, "Eat radish in winter, eat ginger in summer", from the point of view of health, ginger has the effect of eliminating moisture in the body.

As the summer long standby, humidity is very high in Guangdong, the local people in the preparation of food, naturally inevitable use of ginger. Ginger can be found in Cantonese snacks such as radish and beef mince, pig's feet and ginger.

The pan-fried ginger cake is very much like the horseshoe cake, except for the ingredients. It tastes tough, and the spiciness of the ginger can be clearly tasted in addition to the sweetness. In terms of cooking, it is also made by slicing and frying, just like the pan-fried radish cake.

Summer in Guangzhou usually starts at the end of March and lasts until the end of October. If you come to Guangzhou during this time, especially during the "South China Day", don't forget to try the seasonal and nutritious "Pan-fried Ginger Cake"!

This is a very niche snack, and most teahouses that serve morning tea don't have it. It's thick, full and robust, and dipped in a thick, mellow abalone sauce that's savory and delicious.

Abalone sauce meat strips can be said to be the morning tea dim sum sector "four unlike". It tastes like fish, and is more like fish sticks than meat sticks.

It looks similar to a roti roll, but the texture is completely different. The outer skin is deep-fried, more like a kind of Shunde fish rot, and does not have a thin layer of tofu skin.

As for the abalone juice, it is actually the original juice obtained when the abalone is made. It is more commonly used in the cooking of abalone sauce with rice, ponzu, and apricot mushrooms. Applied to morning tea snacks, it is actually a kind of part-time job.

Understanding the ingredients of this dim sum dish, we can't get around the word "xi" in the name. Simply put, cilantro is actually cilantro.

The scientific name for cilantro is coriander (Yan Sui), and in Cantonese, where good intentions are important, the word "cilantro" is pronounced like "bad", so naturally, it can't be in the name of an ingredient. Therefore, cilantro is called "coriander" or "fragrant cilantro".

Therefore, the dumplings are actually cilantro dumplings. To make it, put the steamed dumplings on a plate, pour in the vinegar and serve. Compared with the dumplings and steamed dumplings in other places, the flavor of aged vinegar parsley dumplings is much lighter.

Also, although there is no mention of meat inside the name, this is not a vegetarian dumpling. In addition to the cilantro, the filling also includes a meat slider, which is common in Cantonese cuisine, and tastes delicate and elastic.

Whenever morning tea is served, the table slowly fills up as you watch cage after cage of dim sum come to the table, giving you a very hearty feeling.

However, in most cages, the dim sum portions are relatively small. Take shrimp dumplings for example, there are usually only 3-4 in a cage, so even if you eat several cages, you won't feel full.

Steamed Chen Village Vermicelli with Spare Ribs, on the other hand, is a filling morning snack.

Chencun is the name of a place in Shunde District where Chencun noodles originated. Made from rice, it is thin and wide, and tastes smooth, similar to the flavor of river noodles.

The sliced and boiled Chen Village Vermicelli is steamed with small pieces of marinated pork ribs, and the rich sauce, the flavor of the ribs, and the lightness of the vermicelli are blended together to whet the appetite.

As a "grand finale" entrée, the Steamed Spare Ribs and Chen Village Vermicelli are served in a larger drawer, and the plate inside the drawer is stuffed to the brim, leaving no room for error. You will not leave hungry after eating this dim sum dish.

Chan Pi Pi Egg Crisp is a dish that will turn your impression of pi egg upside down.

Typically, they can be cut up and served with ginger and vinegar to make a "cold egg", or cooked with congee. Originating in Guangdong, "skinny meat congee" has taken over the country, and is also on the menu of fast food, becoming one of the most popular congee for breakfast.

The same Cantonese cuisine, the same use of eggs, Chen Pei egg porridge may be similar to the skinny congee? If that's the case, you're going to drop your jaw.

First of all, it is neither a main dish nor a cold dish, but a dessert! In many people's minds, eggs and dessert "can not be said to be exactly the same, only to say that it is irrelevant".

And in the Chenpi egg puff pastry, rich lotus seed paste filling and egg combination together, taste close to the flavor of honey, even more than the black sesame paste is much sweeter, a person is difficult to eat a whole portion.

Secondly, unlike other puff pastry, where the raw materials are broken up and then wrapped in, the whole egg can be eaten in the puff pastry, thanks to the skillful preparation.

Because the eggs are very soft, give a little too much strength will directly squeeze rotten. So the chef has to be very careful when making it, wrapping the egg in lotus paste filling and then wrapping the lotus paste in dough before proceeding to the baking process.

For those who are not accustomed to eating the sweet taste of the skin egg, this snack is quite a hunt, and you need to be mentally prepared before eating.

If you have not been in Guangzhou for a long time, most people may not have heard of this dim sum. From the name, you can sense that it's particularly "niche".

This is an old-school morning tea snack, which is only available in more traditional teahouses in Guangzhou. It is also known as "four treasures chicken zha", which means four raw materials are used to make it: floating skin, chicken meat, mushrooms and yam.

In Cantonese, "zha" means to tie together. Chicken zha is a cooking method in which chicken and other ingredients are wrapped in tofu skin, then rolled into a bundle and steamed.

Floating skin, on the other hand, is a commonly used ingredient in Cantonese cuisine, which is made from pork skin, which is dried, boiled and deep-fried.

In this dim sum, the chicken is tender, the yam is soft, the mushroom is smooth and fresh, and the floating skin is chewy. Together with the outer layer of rotting skin, the textures and flavors of the five ingredients are all different, making it a refreshing experience.

As mentioned before, Cantonese people are very particular about the names of their dishes. For less elegant words, they always replace them with a colorful word. In addition to the "pig blood" renamed "pig red", will also be "pig liver" renamed "pig run". From "dry" to "moist", naturally more popular with diners.

The appearance of the Pig's Liver Siu Mai is very unique and completely different from the common "dry steamed siu mai". The skin is very thin and fits the filling perfectly. Instead of looking like a pocket, it looks like a meatball.

For those who are unfamiliar with it, you can't even tell it's siu mai without taking a bite.

The use of pork liver is also very unique. Unlike other fillings, it is not wrapped into the siu mai, but is placed right next to the siu mai after it is cut. It can be eaten with the siu mai or separately.

Compared to fried dishes, the pork liver in Pork Run Siu Mai is a "thick cut", about 1cm wide. The texture is soft and tender, not at all dried out, and very elastic.

This is a very traditional morning tea snack, which can only be found in the streets of Guangzhou's old town.

Pancake is a traditional snack with a long history, dating back to the early Tang Dynasty. In the ancient times, it was also known as Pan-fried? , oil fruit. It is a kind of snack that originated in the palace and later spread to the people.

Wang Fanzhi, a poet in the Tang Dynasty, praised, "Greedy for his fried? , love like pineapple honey". And Qu Dajun, a scholar of the Ming Dynasty, also mentioned it in "New Words of Guangdong".

In Guangdong, there is a saying that "fried heap, gold and silver full of house". It is a common Chinese New Year gift, a popular dessert in normal times, and an indispensable snack for ancestor worship.

Pan-fried heap is very rich in variety, there are filled with "peanuts, sesame, coconut" and other fillings of the solid pan-fried heap, there is the appearance of the north of the hemp dumplings, the inside is not put into the fillings of the "hollow pan-fried heap". In other provinces, there are larger than basketball "Wenchang fried pile".

In the case of the hollow pancake, for example, the outer skin is less than a centimeter thick, made of ground glutinous rice and sprinkled with sesame seeds. After frying, the color is golden but not greasy.

The hollow pancake is a bit larger than a sesame ball, and tastes fluffy, soft, sweet, and smooth, similar to a rice cake sprinkled with sesame seeds, but not as sticky, and with a strong aroma of glutinous rice.

(continued)

Those you do not know the N kinds of characteristics of the Cantonese morning tea snacks" series of previous review (1-4)

Before you come to Guangzhou to travel, look at those you do not know the N kinds of characteristics of the Cantonese morning tea snacks (a)

Before you come to Guangzhou to travel, look at those you do not know the N kinds of characteristics of the Cantonese morning tea snacks (a)

The Chinese government has been working on the development of the Chinese language, but it is not a good idea to go to the Chinese language.