Lingnan First Cake の倫教 Cake
Eat cakes step by step on a spring day
China's first Cantonese morning tea series of short videos
Cantonese Chef Sigh Morning Tea
Tonight at 23:15 meet shenzhen satellite TV
Sigh morning tea magenta, good taste for a longer time
Wonderful sneak peek
A most modest rice snack
Feed generations and take the country and abroad
Like a full moon, illuminating the heart of the wanderer
Known as the "first cake in Lingnan", Lunjiao cake
What's the mystery?
No.1 Lunjiao Cake の上 past lives and present lives
Clever hands are even good
In 1885, Huan Jie's taigong Liang Licheng inadvertently invented a sweet and sticky rice cake, which was greatly loved and widely circulated. Because it is located in the town of ShundeLunjiao, it is named "Lunjiao Cake".
Lu Xun loved
The reputation of Lunjiao Cake is getting bigger and bigger, and even Mr. Lu Xun is fascinated by it. In his "Ancient and Modern Talks on The Business of The Alley", he mentioned the "White Sugar Rose LunJiao Cake".
Shou Wei Non-Heritage
Although since ancient times, it is said that "passing on the male to the female", the elders in the family found that Liang Guihuan loved pastries from an early age, was intelligent and capable, and made an exception to make her the fourth generation of Lunjiao cakes. And she also lived up to expectations, making the "Huanjie Lunjiao Cake" into a Golden Signboard in Shunde and was rated as the Intangible Cultural Heritage of Foshan City.
Accompanied by the footprints of overseas Chinese, Lunjiao cake
It has also gone to Southeast Asia and even the world
Hong Kong foodie Mr. Choi Lan once said that "I love to eat Lunjiao cake"
Many wanderers at home and abroad returned home
Be sure to eat Lunjiao cake to relieve the nostalgia of your taste buds
Under the painstaking management of Huanjie
Lunjiao cake is not only popular in Shunde
It is also exported to many tea houses in the Liangguang area
And constantly renovated fancy Lunjiao cakes
Golden Crispy Lunjiao Cake, Egg Fried Lunjiao Cake, Black Sesame Lunjiao Cake...
No.2 Lunjiao cake の beautiful secret
The most important criterion for judging whether a piece of Lunjiao cake is "beautiful or not"
Is there no "pig paste noodles" and "straight eyes"
"Pork paste noodles"
Could it be the big face of the second master brother?
Oh of course not, but the crystal white Lunjiao cake, the surface of which is as oily and smooth as lard paste
"Straight eyes
Could it be the third eye of the Erlang God?
Oh of course not, but it means that the inner layer of the Lunjiao cake is connected horizontally and vertically, evenly and orderly
Lunjiao cake with "pork paste noodles" and "straight eyes"
In order to achieve a fresh and unworldly taste
Slightly sour in the mouth, chewed sweetly, refreshing and flexible, fragrant and sticky teeth
No.3 Lunjiao Cake Birth Record
Soaking rice refining, soaking rice time to be enough to grind out the rice milk is smooth and tender
Rice milk ferments naturally and the process is very strict
Judging by experience, the fermented rice milk is used to steam the cake
After coming out of the pan, it is not eaten hot, but it is cooled and sliced to achieve the best taste
Crystal white, refreshing Lunjiao cake
Don't miss it when you come to Shunde!
Meet every Friday and Saturday night on Shenzhen Satellite TV
The land of southern Guangdong, where mountains and rivers crisscross, nourishes rich ingredients.
People cherish the gifts of nature and tell the story of the southern country with food.
Focusing on the three major Cantonese cuisines of Cantonese cuisine, Chaoshan cuisine and Hakka cuisine presented in the IP of the first season of "Cantonese Cuisine Master", and deeply excavating the content value of Cantonese cuisine, Langqin Media Technology and Nanfang Daily Publishing House jointly compiled and published "Cantonese Cuisine Master - The Freshness of the World".
Each dish included in this book starts from a meal that Cantonese people are familiar with every day, tells the food story behind it, and passes on the essence and feelings of Cantonese cuisine culture from generation to generation.