Cantonese morning tea is one of the representatives of Cantonese cuisine, and it is also the most orthodox morning tea in China. In Guangdong, both family dinners and dating can be solved in the form of drinking morning tea.
(Most of this article is due to the fact that I can't get my hands on my photo taking skills)
It's not hard to find an ordinary modern teahouse on the streets of Guangdong. Those who like peace and quiet can choose to go to some traditional style teahouses with antique pure wood decoration and dim light. Waiters push trolleys full of dim sum around, and if you have a favorite dim sum, just stamp it and take it away, like a buffet, very comfortable.
Each teahouse has its own signature dish, and each type of dim sum has a different flavor in different teahouses. Faced with the menu less tens, more hundreds of dim sum, is not the tangled syndrome are guilty of it? This time do not look at the picture mess point one oh!
Here I come to recommend some of the daily must-eat dim sum Cantonese people.
(a) morning tea "four heavenly kings" - shrimp dumplings, dry steamed siu mai, barbecued pork buns, egg tart
1. shrimp dumplings
ranked in the morning tea "four heavenly kings "It has a refreshing, sweet and juicy taste. Red and white shrimp can be seen in the crystal clear dumpling skin. The combination of fresh shrimp and pork, complemented by bamboo shoots, makes for a very tasty flavor.
2. Dry Steamed Shumai
The more traditional ones are pork shumai and beef shumai, and in recent years fresh shrimp shumai and crab roe shumai have been introduced. The most important feature of dry steamed shumai is its delicate taste, freshness and freshness, and its high nutritional value.
3. Barbecued pork buns
The tops of the buns are slightly cracked, revealing the fat and thin barbecued pork and sauce, giving off a strong barbecued pork aroma, which is very tempting. BBQ pork buns must be eaten while hot, fluffy and delicious, with a cup of Pu'er tea or Iron Goddess of Mercy, tea flavor.
4. Egg tarts
Cantonese egg tarts can be categorized into two types of tart crust: butter egg tarts and puff pastry tarts (pictured here is a puff pastry tart). I haven't eaten the butter tart yet, but the pastry tart tastes really great, so be careful of the crumbs falling on your clothes when you eat it.
(2) Cantonese buns - Liu Sha Bao, Milk Bao (there are too many types, only two representative ones are introduced)
1. Liu Sha Bao
As the name suggests, the buns are made of golden sand, which flows out when you bite into them. The main ingredients of "golden sand" are buttermilk and salted egg yolk. The combination of salted egg yolk and buttermilk makes it sweet but not greasy. Pair it with a cup of Tieguanyin tea, and even those who don't have a sweet tooth will go crazy for it. A word of caution must be given, it takes skill to eat the liquid filling perfectly, much like the dunked soup dumplings.
2. Milk dumplings
The ingredients are the same buttermilk and egg yolks, and the flavor is completely different from that of the quicksand dumplings. The difference between fresh egg yolk and salted egg yolk is also here, the milk yolk filling is solid, will not flow, and the texture is smooth and delicate, smell a light milk flavor.
(C) Staple food - fried dumplings, glutinous rice chicken, steamed intestinal noodles
1. Fried dumplings
Steamed dumplings are about freshness, while fried dumplings are about aroma. The unique aroma of leeks, the sweetness of horseshoes and the slightly charred skin of the dumplings have a beautiful collision at the tip of the tongue.
2. Sticky Rice Chicken
Sticky Rice Chicken is traditionally steamed with chicken, barbecued pork or mushrooms wrapped in steamed sticky rice on a lotus leaf. The soft rice and tender meat, as well as the fragrance of the lotus leaves, with a cup of oolong tea, filling and relieving.
1. Steamed rice noodle
Rice noodle can be categorized into braa rice noodle and drawer rice noodle according to the different tools used to make it. Braa rice noodle is usually doused with a special black bean sauce and eaten directly, which is simple, delicious and low in calories; drawer rice noodle is more watery, and is made by adding minced pork or minced beef, and sometimes shrimp and corn, and the same is doused with a black bean sauce, which makes it very slippery in texture, and it has a certain level of calorie content. (Pictured here is the Brahmi noodle)
(D) Snacks - steamed spare ribs, tiger skin phoenix claw, hand-beaten beef meatballs
1. Steamed spare ribs
The spare ribs are put into the steamer before marinating with oil, salt, cornstarch, soy sauce, minced garlic, minced ginger, and then the spare ribs are released from the steamer with a thin layer of cornstarch wrapped around them to make them more flavorful and moist, while retaining the original sweetness in their skin. The original sweetness of the basis of more tender and more flavorful.
2. Tiger skin phoenix claws
Fresh chicken claws after tedious deep-frying and soaking, stewed in a special spicy sauce, and then into the steamer after steaming, swelling and spicy tiger skin phoenix claws on the completion. It is spicy, but actually tastes only a little bit numb, and the Cantonese people's dietary habits of light stomach is also reflected here.
3. Hand-beaten Beef Balls
Beef balls are a specialty of the Chaoshan region and are divided into beef balls and beef tendon balls, which are smooth and tender, with some tender tendons in the meatballs, which are very chewy. If you want to eat the best and most authentic beef meatballs, it is best to go to the Chaoshan region to eat oh!
To end this post with two of my favorite desserts (for those who like durian, be careful not to drool on the screen!!!)
1. Durian pancakes
Use durian and flour, add egg whites, butter, etc., rolled into pancakes into the pan and cooked. Crispy on the outside and tender on the inside, the sweet flavor of durian lingers in the teeth, leaving a long lasting aftertaste.
Some teahouses will make the durian pastry look like a swan↓
2. Durian pastry
The pastry is wrapped with soft and sweet durian puree and deep-fried until golden brown. It is crispy on the outside and tender on the inside, and when you bite into the pastry, the rich flavor of the durian puree makes you salivate. Durian lovers can't miss the durian pastry!
Conclusion: a local specialties out of this place, there is no original flavor, Canton morning tea is the same, promoted to other cities, due to the selection of different materials, cooking methods by the local dietary habits, but also lost the Guangdong characteristics. So, to eat the authentic Cantonese morning tea, must come to Guangdong Oh!