Many people's first time eating sugar water is not in Guangdong, but in Hong Kong-style dessert shops such as Manji and Xu Liushan, and strictly speaking, there is still a big difference between Hong Kong-style desserts and Cantonese-style sugar water. In the 1990s, Hong Kong's dessert shops paired traditional Cantonese sugar water with a variety of tropical fruits, such as poplar manna and fruit fishing, and this refreshing and delicious new type of sugar water became a part of Hong Kong-style desserts.
<h4 class= "pgc-h-arrow-right" > mung bean paste & red bean paste</h4>
Mung bean paste and red bean paste are the basic models in sugar water. In the old days, the sugar water shops along the street sold at most two sands and three pastes: mung bean paste, red bean paste, sesame paste, almond paste and walnut paste.
A bowl of frozen mung bean paste is the best solace in summer. Compared with other regions, the biggest difference between Cantonese mung bean paste is to remove the skin of the beans and cook the beans until they are sandy. A bowl of authentic mung bean paste is often added to kelp and stinkweed (a herb with a special aroma), simmered for several hours after the kelp melts in the mouth, the mung bean sand is smooth and smooth, the sweet sugar water crosses the throat, and it is as if you have the courage to survive the hot summer.
And on cold winter days, it is the turn of the red bean soup to appear. Traditional red bean paste sugar water requires the addition of lotus seeds and lilies, and the finishing touch is a small piece of tangerine peel that lifts the flavor. The order of the boiled red bean soup is also exquisite, and the lotus seeds are added at the same time as the red beans and tangerine peel, and finally the lilies are added. Whenever you hear the "grunting" red bean soup on the boiler, you know that winter is coming.
<h4 class= "pgc-h-arrow-right" > double skin milk</h4>
Double skin milk is the enlightenment of many people's Cantonese desserts. Before going to Guangzhou, I thought that double skin milk was a dessert with a light milk flavor like jelly, and then when I traveled to Guangzhou, I specially ate Nanxin double skin milk, and I was stunned when I entered, the smooth and tender texture, like silk tofu, milk is mellow and mellow, and there is a little smell. It turns out that this is the authentic double skin milk!
The soul of double skin milk is buffalo milk, which contains up to 8% milk fat content is the key to the formation of milk skin. Authentic double-skinned milk really has two layers of milk skin, and the master pours hot milk into the bowl and lets it sit for a while to form the first layer of milk skin. Make a small hole in the surface, pour out the milk, add sugar and egg whites to a boil, pour it back into the original bowl, and soon a second layer of milk skin will form.
The taste of double skin milk can be described as unforgettable after eating it once, I have never eaten a similar taste in Guangdong, and whenever I recall it, I can't help but want to book a ticket to it immediately.
<h4 class="pgc-h-arrow-right" > sesame paste</h4>
In cooking, sesame seeds are always used as a supporting role, but this one of the few desserts featuring black sesame seeds has won my heart. The traditional black sesame paste is to be ground in stone, repeated twice, and then added rice to grind together, so that the sesame paste tastes more smooth. A heart-warming bowl of sesame paste, infused with a mellow, smooth mouth, full of natural nutty fragrance. Sometimes I suddenly want to eat it late at night, and I brew a bowl of hot water, although it is convenient, but I always feel that it is worse.
Black sesame paste in Cantonese sugar water shops often appears alone, while in Hong Kong-style dessert shops, it is often accompanied by walnut paste and almond paste. Ordering a bowl of sweet water and enjoying both kinds of sweetness is also a beautiful thing.
<h4 class= "pgc-h-arrow-right" > ginger sweet potato</h4>
Ginger sweet potato is the taste of many Cantonese people's childhood, yishu wrote an essay "sweet potato sugar water", although there are only a few strokes, but also interesting. "In general supermarkets, sweet potatoes, red meat and white meat are bought, red meat is better than white meat, itself is sweet enough, cut into pieces, add a piece of rock sugar to the water, cook for twenty minutes." In the autumn and winter afternoons, when you wake up, whether you have a good dream or not, you can eat a lot."
If it is only sweet potatoes, the taste is inevitably a little monotonous, as long as a few small slices of ginger, this sugar water is full of changes and layers. Sweet potato stew is sweet and soft, ginger slices are spicy and subtle and restrained. In autumn and winter, walk into the sugar water shop on the side of the road, come to such a bowl of sweet and spicy ginger sweet potatoes, even the cold heart can be baked warm.
Poplar nectar
Poplar nectar, a fairy-tale dessert that sounds like a name, is definitely the signature of a Hong Kong-style dessert shop. It is said that the original name was just ordinary mango sago, and "poplar manna" was taken from the dew in the Guanyin jade bottle that can extinguish the true fire of Samadhi, and it is really suitable to eat a bowl on a hot summer day like a stove.
Although there are only four flavors of mango, grapefruit, coconut milk and sago, it is not easy to make a delicious bowl of poplar nectar. Mango is responsible for sweetness, sweetness is bold and warm, the choice of variety is very important, any trace of fiber will destroy the smooth taste; coconut milk and mango puree as the base, grapefruit brings a fresh touch of sour and bitter, so that the whole dessert has a perfect balance.
Jelly
Cool powder is a versatile girl in my heart. When I was a child, the way to eat was the most simple: a bowl of cold powder plus a spoonful of sugar, gently sucking, the cold powder of the Q bomb fell into the stomach, the throat crossed a hint of coolness, and the summer afternoon sucked and sucked to eat a bowl, just wanted to shout "good Suhu ~".
Gradually, with the rise of some Hong Kong-style dessert shops, fruit cold powder began to become my favorite, accompanied by seasonal fruits, delicious and pleasing to the eye. It is said that the birth of Hong Kong-style fruit cold powder is due to a diner named B Zai, and now "B Zai Cold Powder" has also become a popular food that must be punched in Hong Kong. In Taiwan, the cold powder turned into a roasted fairy grass, which was eaten with taro balls, peanuts, and red beans.
Without the sugar water of Guangdong, it can only be called dessert, and the bowl of sweetness is just right, like the gentleness of the Cantonese people just right.