Guangdong has always been known for cooking a variety of cuisines, and Cantonese morning tea occupies an unshakable position. A pot of tea with a few snacks, three or five friends sitting around a table to chat, has become a social way for Cantonese people. As the soul of morning tea, Cantonese dim sum is extremely exquisite, and there are many kinds of flowers, if you taste it all, it is estimated that it will take most of the day. So which ones are the favorites of the old Cantonese? Today to share with you the most classic 10 kinds of tea in Guangdong morning tea, let's take a look at what are there? Have you eaten them all?
1. Crystal shrimp dumplings
When it comes to Cantonese breakfast, many people's first thought is definitely shrimp dumplings, which are the most popular and most ordered snacks in Cantonese morning tea. The skin is as thin as paper crystal clear skin, you can vaguely see the tender reddish shrimp meat filling, eat the skin is elastic, the shrimp is very Q bomb, smooth and fresh, how can there be such a perfect match! Don't think that shrimp dumplings look simple, in fact, it is a test of the skills of the pastry chef, so this is also a traditional training program among advanced pastry chefs.
2. Dry steaming and selling
Cantonese tea house's signature shochu sells dim sum, and it is also one of the four kings of Cantonese refreshments after the crystal shrimp dumplings. Cantonese dry steamed and steamed noodles are used as skins, and the filling is not glutinous rice, but mainly pork, shiitake mushrooms, and shrimp meat, wrapped into a cylinder shape that is slightly thicker than the thumb and about two centimeters higher. The light and powerful egg skin wrapped in a semi-exposed filling, the color is delicious, the taste is refreshing, tender and fragrant, and you can eat all kinds of tastes under one bite, which is still the favorite of all the old people.
3. Steamed chicken claws in soy sauce
Folk have dragon and phoenix Chengxiang saying, chicken feet naturally become "chicken claws", soy sauce steamed chicken claws are also one of the snacks with the highest order rate in the restaurant, Cantonese chicken claws are soft and sticky to eat, the bones are crispy, a suck will come out of the bone, and the general brine chicken feet have a tough taste is different, this is because the method is more exquisite, from boiling water - frying - cold water soaking - brine - finally steaming, the production process is a bit cumbersome, but also reflects the southerners' pursuit of food delicacy!
4. Char siu bun
Cantonese-style char siu bun because of the dough wrapped in the char siu meat filling named, is also one of the four kings of Cantonese points, char siu bun seems simple, but to do delicious, but also very test the quality of the ingredients and the patience of the master, out of the basket of the char siu bun top naturally cracked, slightly exposed filling, wrapped in a rich sauce of the char siu stuffing, eat smooth and tender, eat more will not feel greasy.
5. Milk yellow quicksand bag
Milk yellow quicksand buns have always been a must order for Cantonese morning tea, which is mainly a sweet snack with a large amount of butter as a liquid filling and salted duck egg yolk as sand. The dough is soft and gently broken, and the salted egg yolk of the filling will slowly flow out in a semi-liquid state, the entrance is soft and sweet, the milk flavor is full, and the strong sense of satisfaction bursts out. You can't be in a hurry when eating, and the hot flow of the heart is easy to burn your mouth.
6. Egg tarts
Cantonese egg tart originated in Guangzhou in 1920, through the improvement of foreign practices, combined with the taste of the public, to create today's Cantonese egg tart. As a symbol of Cultural Exchange between China and foreign countries, it uses whole eggs and milk as raw materials, Chinese lard is crispy, the taste is similar to stewed eggs, the taste is also more abundant, with soft and crispy, sweet and not greasy unique delicacy to conquer the hearts of countless foodies, occupying the position of one of the "Four Heavenly Kings" in the Cantonese tea house.
7. Intestinal powder
Intestinal powder is also known as roll powder, pork intestine powder, sausage, this long-standing Lingnan cuisine is made of a layer of rice milk made of thin skin wrapped in some fillings (eggs, meat slices, char siu, pork liver, pork loin and shrimp and other common side dishes), plus some special seasonings made of transparent color, eating is smooth and delicious, the taste is very good, in the hearts of Guangdong people have a special status, almost every Guangzhou people from snacks to large.
8. Fresh shrimp and red rice sausage
Red rice sausage, as the name suggests, is to use red yeast rice ground intestinal powder, is a popular refreshment variety in the past two years, the outside of the soft and tender red intestine powder wrapped in a layer of fried crispy skin, the innermost is fresh shrimp, just look at the appearance of the appearance has been exquisite enough to make people reluctant to eat. Can be dipped in vinegar sauce or dipped in sesame sauce, a bite, the aroma is overflowing, soft and crisp and tender, many people are full of praise after eating.
9. Radish cake
Radish cake, as the name suggests, radish cake is cooked with radish, and it is also a pastry that is more popular with Cantonese people. In fact, its method is not complicated, white radish with shrimp rice, wax flavor plus sticky rice flour mixed steamed well, soft white glutinous cute appearance, cut into pieces and then fragrant frying, fried radish cake outside crisp and soft inside, salty and fresh taste, after eating endless aftertaste.
10. Sauce money belly
Drinking morning tea is indispensable is to order a sauce money belly, money belly is also called honeycomb belly, belongs to the part of the cow's stomach, it tastes tough, and there are many meshes on the surface, which looks like a copper coin hence the name. The classic cantonal method is to marinate the money belly with sauce and then steam, from eating it into the mouth to start bursting juice, chewy and delicious, Q bomb refreshing super delicious, but also to get the good intention of "recruiting money into the treasure".