Cantonese morning tea ten must eat dim sum as follows:
1, crystal shrimp dumplings, when it comes to Cantonese breakfast, the first thing that comes to mind is definitely shrimp dumplings, shrimp dumplings is the most popular Cantonese morning tea, the most popular dim sum. Skin as thin as paper crystal clear skin, can be seen vaguely tender slightly red shrimp filling, eat up the skin elastic, shrimp is very Q bullet, smooth fresh, how can there be such a perfect match it, do not think that the shrimp dumplings look simple, in fact, it is a test of dim sum master craftsmanship, so this is also a senior pastry chef in a traditional training program.
2, dry steamed siu mai, Cantonese teahouse signature siu mai dim sum, it is also after the crystal shrimp dumplings, known as one of the four heavenly kings of Cantonese tea. Cantonese dry steamed siu mai, egg rubbed surface for the skin, the filling does not put glutinous rice, but pork, mushrooms, shrimp as the main filling, wrapped into a slightly thicker than the thumb, about two centimeters high tube shape. Light and thin strong egg skin wrapped in half exposed filling, colorful and delicious, smooth texture, tender and fragrant, a bite can be eaten all kinds of flavors, is still the heart of the old Canton people.
3, steamed phoenix claws in black bean sauce, the folk saying that the dragon and phoenix, chicken claws naturally become "phoenix claws", steamed phoenix claws in black bean sauce is also one of the highest rate of orders in the restaurant snacks, Cantonese phoenix claws eat up soft and sticky flavor, the bones are crispy, a sucking will come out of the bone, and the general brine chicken claws have a tough texture is different, this is because the practice is more elaborate, from blanching - the water is not as good as the water, the water is not as good as the water. The practice is more elaborate, from blanching - deep frying - cold water immersion - brine - and then finally steamed, the production process is a bit cumbersome, but also reflects the degree of finesse in the pursuit of food in the South.
4, barbecued pork buns, Cantonese-style barbecued pork buns wrapped inside the pastry into the barbecued pork filling named, but also one of the four heavenly kings of the Cantonese point, barbecued pork buns may seem simple, but to do a good job, but also a very good test of the quality of the ingredients and the master of the patience of the cage of barbecued pork buns natural crack at the top, slightly exposed filling, wrapped in a rich thickening of barbecued pork stuffing, eat up the smooth and tender, and more than a few won't be tired of eating.
5, milky yellow quicksand buns, milky yellow quicksand buns have always been the Cantonese morning tea must be ordered, its main custard with a lot of butter for the liquid filling to salted duck egg yolk crushed for the sand of the sweet mouth snacks. With a soft crust, the salted egg yolk inside will slowly flow out in a semi-liquid state when gently broken, and the mouth is fluffy and sweet, with a full milky flavor and a strong sense of satisfaction bursting out.
6, egg tart, Cantonese egg tart originated in Guangzhou in 1920, through the improvement of foreign practices, combined with the taste of the public, created today's Cantonese egg tart.
7, intestinal noodles, intestinal noodles, also known as rolled noodles, pork intestinal noodles, sausage, this time-honored Lingnan cuisine is made of a layer of rice paste thin skin wrapped in a number of fillings (eggs, sliced pork, barbecued pork, pork liver, pork loin, and shrimp and other common side dishes), coupled with a number of special seasonings made, the output of the transparent color, and eat up the smooth and tasty, the taste is very good, the Cantonese have a special place in their hearts. It has a special status in the hearts of Cantonese people, and almost every Guangzhou person has been eating it since he was a child.
8, fresh shrimp red rice intestines, red rice intestines, as the name implies, is to use red currant rice milled intestinal flour, is very popular in the past two years a refreshment varieties, outside the soft red intestinal flour wrapped in a layer of deep-fried crunchy, the most inside is a fresh shrimp, just look at the appearance of the face value has been exquisite to let a person can not eat. It can be dipped in either vinaigrette or sesame sauce, and with a bite, it's aromatic, soft and crunchy, and many people have been raving about it after they've eaten it.
9, radish cake, radish cake, as the name suggests radish cake is cooked with radish, is also more popular in Guangdong people like to eat a pastry. In fact, it is not complicated, white radish with shrimp, salami plus sticky rice flour mixed with steamed good, soft white glutinous Meng Meng appearance, cut pieces and then fried, fried radish cake outside the crispy inside soft, savory taste, eat after a long time.
10, money belly in sauce, drink morning tea is less than ordering a sauce money belly, money belly, also known as honeycomb belly, belonging to a part of the cow stomach, it is tough, and the surface has a lot of mesh, looks like a coin and therefore named. Cantonese classic practice is to use the money belly first marinated in sauce after steaming, from eating into the mouth on the beginning of the explosion of juice, chewy and delicious, Q elastic mouthful of super tasty, but also pleases the "fortune into the treasure" of good intentions.