Guangzhou people, whether before work in the morning, or after work, or friends gather, always love to go to the tea house, brew a pot of tea, to get two pieces of dim sum, the reputation of "one cup of two pieces", so taste tea to taste, throat full of hunger, flavor. Guangzhou people mostly taste tea three times a day, in the morning, in the evening, but morning tea is the most exquisite, the atmosphere of drinking morning tea is also the most prosperous, because drinking morning tea is to drink tea with points, so the local call to drink morning tea is to eat morning tea.
Quicksand bun is a collective term for dim sum, named after the combination of liquid filling and solid filling, commonly known as cream quicksand bun and sesame quicksand bun. The milk yellow quicksand bun is mainly filled with a lot of butter as a liquid filling, and the salted duck egg yolk is used as sand; the sesame quicksand bun is filled with a lot of lard and butter as the liquid filling, and the sesame seeds are crushed as sand.
Radish cake is made by shredding white radish, mixing in a pulp made of rice flour and corn starch, and then adding chopped shiitake mushrooms, dried shrimp, sausages and bacon and steaming
Char siu bun is one of the representative dim sum in Guangdong. It is made by seasoning the char siu in small pieces, seasoning it with oyster sauce, wrapped in flour on the outside, and steaming in a steamer basket. The size of the char siu bun is generally about five centimeters in diameter, and a cage is usually three or four. A good char siu bun is filled with a fat and moderate char siu, the foreskin is steamed and soft and smooth, slightly cracked to expose the char siu filling, oozing out the aroma of char siu. It is also said that the standard requirement of the traditional char siu bun is "tall finches cage type, big belly tuk, burst mouth and only slightly exposed filling."
Fresh bamboo rolls are Cantonese dim sum with pork, shiitake mushrooms, bamboo shoots and lettuce, wrapped in a piece of rotten skin, and served with oyster sauce. Fresh bamboo rolls are also common in Hong Kong, Macau and other regions, and even Chinese tea houses in Chinatown in the United States and Canada are often eaten snacks.
Fried dumplings are generally raw fried dumplings, and the usual practice is to discharge the raw dumplings into a pan and apply some oil to the bottom of the pan to prevent sticking to the bottom.
Shrimp dumplings are a representative dim sum in Guangdong, with one or two shrimps wrapped in a layer of cheng noodle skin as the main filling, and the size of the portion is limited to one bite. The traditional shrimp dumplings [1] are half-moon shaped, spider belly has a total of twelve folds, the filling is shrimp, meat, bamboo shoots, and now popular is the shrimp dumplings. High-quality and delicious shrimp dumplings must be thin and soft, if the dumplings are translucent, it is better; shrimp should be refreshing and elastic, there is a small amount of juice in the dumplings, and all dumplings should be hot enough to be the best.
La intestine powder (Cantonese abbreviation of la intestine or intestine powder), is a kind of Cantonese food made of rice milk, in the name of Bra into the bra intestine powder, there is no bra called hand pull intestine powder, but not as thin as bra, created by Guangzhou Xiguan Pantang Hexian Guan in the 1930s to 1940s. Traditionally filled with minced meat, fish fillets and fresh shrimp, intestinal noodles are also common dim sum in restaurants in Guangzhou and Hong Kong, generally in the form of fresh shrimp intestine powder, beef intestine powder and char siu sausage powder.
In Cantonese cuisine, the honeycomb stomach of the cow can be used as an ingredient, because the honeycomb pattern on its surface looks like a copper coin, so it is also called "money belly" in the local area.
Glutinous rice dumplings (also known as glutinous rice dumplings), also known as glutinous rice dumplings, is a kind of dessert popular in southern China, the material is mainly glutinous rice flour balls, generally there will be bean paste, lotus paste or peanut filling, but there are also no fillings. The preparation method is mainly to mix glutinous rice flour and sugar to make a flour ball (sometimes coconut milk is added), and then choose whether to wrap the filling, then steam, let it cool and dip it with shredded coconut or tapioca flour.
"Chicken claw" in Guangdong tea houses generally refers to the first fried and then simmered ruddy chicken feet, which are first served on a small plate before being served, and steamed in a bamboo steamer basket for sale. Another white cloud claw is a phoenix claw made by making white cloud pig hands. It is also commonly eaten with peanuts and beans. There are also chicken claws made of oil and brine, sand ginger claws made of sand ginger, Cantonese brine claws, salt baked chicken claws; there are more Thai boneless sour and spicy chicken claws and so on.
Dry steaming and selling, referred to as "dry steaming", also known as "shrimp meat roast sale", to chop pork, fresh shrimp as the main filling, wrapped in a thin skin of bright yellow, and then add a little crab yellow to the roast to decorate, steamed. However, due to cost problems, crabs are now replaced by crabs.
Beef balls are derived from Hakka cuisine. In the early days, most of the vendors selling beef balls were Hakka, carrying small burdens and hawking in the streets of Shantou City. Especially at night, in the Area of the Han River behind the Octagonal Pavilion on Handi Road to the park, there are often shuttle boats, and a small lamp hangs from the bow of the boat, which is designed for the Hakka cargo ships moored there to sell supper and beef ball soup. In the 1940s, there were many food stalls in the Xinxing Street area, and the beef balls made by Luo Jinzhang were the most distinctive. Later, there were Beef Balls of Daxiangshan on Waima Road and Beef Balls in Zhenbang Street, and all small food stalls were operated. Since the reform and opening up, beef balls have become famous for Chaoshan cuisine, especially the authentic taste of Langmeizhai beef balls with high-quality ingredients.
Glutinous rice chicken is a kind of dim sum originating from Guangdong. The preparation method is to wrap glutinous rice in lotus leaves, and put chicken, char siu meat, salted egg yolk, shiitake mushrooms and other fillings in the center.
The traditional glutinous rice chicken has a lot of portions, and eating a glutinous rice chicken is almost half a meal. Therefore, from about the 1980s onwards, Cantonese restaurants launched guinea fowl with the same material and half the size.
Pork ribs with soy sauce are a common dim sum in Guangdong, Hong Kong and Macau. Seasonings include soy sauce, oil, sesame oil, sugar, corn starch, tempeh, garlic, and red pepper.
Restaurant menus are often mistakenly planted as "pork ribs with drum sauce".