During the Spring Festival, the Guangzhou Museum plans to launch the "Disappearing Dim Sum" tasting experience activity in the Exhibition Area of Zhenhai Lou. From the first day of the Lunar New Year to the sixth day of the Chinese New Year, 5 models will be selected from the first season of "Disappearing Dim Sum": Jinling Duck Taro Horn, Mille-feuille Perch Pieces, Golden Brine Wonton, Chicken Grain Plum Dumplings and Coffee Milk Cake composed of "Heshun Dim Sum Jin Box", accompanied by tea, so that the general public can immerse themselves in the Cantonese dim sum popular in the Republic of China period that was revitalized, restored and reshaped from cultural relics under Zhenhai Tower, next to the Ming City Wall, and next to the old tram, and experience the new visiting mode of "eating" cultural relics in the museum.
The "Vanishing Dim Sum" at the Guangzhou Museum is limited to 20 servings per day. In addition, you can also enjoy the same afternoon tea gift box as Zhenhai Lou and more selected dim sum menus in the Four Seasons Hall and Martini Bar of China Hotel.
Recipes from the 1930s
Restore the Cantonese dim sum in memory
"Disappearing Dim Sum" kicks off this year's "Disappearing __" series of gastronomic cultural and creative projects, which is another attempt by the Guangzhou Museum and China Grand Hotel to salvage traditional skills and promote the integration and inheritance of Lingnan traditional culture and local catering.
Most of the "disappearing dim sum" launched this time comes from the book "Noodle Making, Candy, Oilware, Dumplings, Dim Sum, Pastries, And Various Food Items in the Ice Room" from the 1930s, and there are also three of the most popular cold meats selected from the two seasons of "Disappearing Famous Dishes" that have been launched, combining "Famous Dishes" with "Dim Sum". A total of 20 types of dim sum disappeared this season, namely: coffee milk cake, puff pastry shallot oil bun, ice meat lotus cake, osmanthus jujube mud roll, Sydney pear fresh milk sauce, Ci rong buddian, chicken kernel nectar clip, red bean soft skin cake, coconut lard bun, rose horseshoe cup, chicken plum dumplings, mille-feuille sea bass pieces, brocade brine wonton, grapefruit skin baked dumplings, Jinling duck powder roll, dragon and phoenix soup dumplings, Jinling duck taro horn, chicken grain corn rice cup, Xi Shi powder fruit, fragrant pan fried brine meat bun.
West powder fruit
According to reports, the cultural heritage of morning tea in Guangzhou has a long history, and by the Qing Dynasty, the tea drinking custom centered on morning tea has begun to form. Guangzhou people drink tea, also known as "sigh tea", tea is often only a supporting role, more important is dim sum, dishes and porridge. "One cup of two pieces is enough to sigh the world". The so-called two pieces, that is, the pointing heart. The first "two pieces" were nothing more than rough muffins, sprout powder and inexpensive refreshments. Later, after being created and enriched by the dim sum chef, the dim sum patterns in the tea house were upgraded and the varieties were expanded. Nowadays, the skin of Cantonese dim sum pericard has developed into 23 kinds of 4 categories, and the filling has developed into 47 kinds of 3 categories, which can produce more than 4,000 kinds of dim sum. "One cup and two pieces" morning tea has also become an indispensable part of the life of Cantonese people, and Cantonese dim sum is also famous at home and abroad for its exquisite production and variety.
There are many Cantonese dim sum stories
There are many snack stories that disappeared this season. For example, "Xi Shi Powder Fruit" originated from the late Qing Dynasty, there was a maid named Sister E who made powder fruit with a unique flavor, so Sister E was hired by the owner of the "Tea Room" tea room to make powder fruit, and named it "Sister E Powder Fruit". Later, the tea houses competed to imitate, so the powder fruit became a very common traditional dim sum in Guangzhou restaurants, and the powder fruit was also prefixed with various good sounds. The original powder fruit was made of rice flour as a skin, but now it has been changed to the use of cheng noodles and corn starch as the skin, which has a more beautiful appearance. The filling selects a variety of ingredients, and the production is also very exquisite, the powder and fruit should be wrapped full and not solid, shaped like a olive core, and the pinch mouth can not leave finger marks, and each shake has a sound.
Coffee milk cake
Why are there so many Western points in Cantonese dim sum? Originally after the Opium War, a large number of Western food recipes into the Guangzhou food market, Western food in the dim sum varieties and production techniques into Guangzhou, through the absorption and improvement of Guangzhou dim sum masters, but also evolved into a Cantonese dim sum with Lingnan characteristics, of which "coffee milk cake" is quite representative, coffee milk cake is the classic Republic of China dim sum, its production method is very similar to coconut milk mille-feuille cake, bite down the coffee rich aroma spread in the mouth, at that time by the returnees of the upper class people love.
At the end of the Qing Dynasty and the beginning of the People's Republic, a large number of Western cultures were integrated into the city of Guangzhou, and the clothing, food, housing and transportation of the citizens had very obvious changes. In the pastry world, coffee and milk cakes can be described as a big hit. In terms of taste, there is the aroma of coffee and the sweetness of milk, the taste is elastic, and the temperature is cold, both of which are very pleasing to foreign guests. China's mille-feuille cake, overseas coffee beans, both traditional and innovative, foreign for Chinese use, Chinese and Western at the same time. To this day, this unique inclusiveness is still the biggest feature of Cantonese dim sum.
Written by: Nandu reporter Xu Xiaolei correspondent Li Peiqi