The summer has passed, and the day is hot for three minutes.
The weather became hot and humid and the "sauna mode" was turned on.
Lu You once described the hot summer like this: the scales of the ten thousand tiles are like fire dragons, and the daily car does not move beads of sweat - the tiles of the roof are like fire dragons, even if they sit still, they sweat like rain.
In this long period of heat and sharp reduction in the amount of food, come to see the authentic Cantonese dishes recommended by these literati diners, hoping to deeply match the ideals of the kings.
Cold tea
The original article is selected from the "Present World Newspaper", No. 65, 1939
Author Old Uncle
Guangzhou is in a very hot southern country, so Guangdong's eating, eating on hot days is very interesting, my favorite thing to eat is Lunjiao cake, frozen to eat it is really comfortable.
In the past, in Suzhou, only the Guangnanju family had to sell, and they couldn't buy it if they went one step late, and Ye Shouhe's small square cake was in the limelight.
After arriving in Shanghai, Lunjiao cakes are sold everywhere, and there are many other flavored foods, and there are many small snack shops in Guangdong, so (which) is not the secret of "eating in Guangzhou" to Shanghai diners.
Herbal tea, winter melon water, is the Cantonese people's favorite to eat, although eating some light and tasteless, but very hygienic, no matter how hot the day, go sweat like rain, drink a cup down, beneficial and harmless, than cold tea, ice water is more beneficial.
Herbal tea is added with medicinal herbs, which can avoid the heat and strengthen the body.
Cantonese people stay at home and often make afternoon tea or manna tea.
In the porridge with fresh lotus leaves, red adzuki beans, white lentils, Sichuan root, food can go to the wet to heat, and Shanghai people eat mung bean porridge, is the food of hot days.
Guangdong winter melon with skin, cut into small pieces, add a little Cantonese kohlrabi to do salty, oil, soy sauce are not used, boiled soup for four or five hours, the color band reddish yellow, its taste is delicious, but also has the ability to relieve the heat and dampness, but Shanghai winter melon, its taste is not as good as Guangdong.
Cool dessert
The original text is from the Food Industry, No. 4, 1933
Author's father
Guangdong "dessert", exquisite preparation, people who have tried, will retain a good impression.
Yifu cold noodles - these days in the streets of Kok Kok, it is the peak period of cold noodle stalls, the upper and middle classes are afraid that they are not clean, often dare not to hope, in fact, large and small families, can be imitated by themselves, what to ask for. Ingredients: egg noodles (the most convenient for Producers of Schmidt), cooked oil (regardless of vegetable oil, raw oil, soybean oil), char siu, shredded chicken, shredded ginger, soy sauce, vinegar, chili oil. Preparation method: First put the noodles into the boiling wok, less is lifted, not over-mature, you must know the secret of "thorough" and "fast". Stir it up and let it cool slightly, apply cooked oil, then spread it out to let the wind blow cold. When eating, it is served with the best soy sauce, vinegar or chili oil, a little shredded roast, shredded chicken (or shredded meat, pork floss, ham), and as for shredded ginger or green onion, its amount and retention are based on each person's taste.
Out of the shell mung bean sand - mung bean sand with shell, the taste at least to be affected, said to be hand to shell it, the procedure is very troublesome, then, how to remedy? The method is not difficult, as long as a special pointed iron pot lid is made, a hole is opened next to it, and the "bean shell" feels the boiling of the water, so that the outside of the outflow hole comes (such as fear of breathing, you can cover a small cup). Mung beans are best washed, soaked overnight, and then mixed with tangerine peel and rock sugar to cook as much as possible, until the mung beans become a paste, you can eat.
Shimazu Ryo powder - Sihui County, Guangdong Province, a special kind of cool powder grass, is said to have the effect of promoting health, it is used as the main raw material. After the cold powder grass is washed, it is cooked with glutinous rice flour until it is completely dissolved, then placed on a plate so that it meets condensation (or placed in cold frost), and then divided into small cubes and eaten with sugar and oil.
Cantonese cold cake - cold cake texture transparent, sweet taste, is really a wonderful snack of summer, it has the difference between lemon and orange, that is the relationship between the juice used. When corn flour is boiled with water to form a paste state, it is accompanied by juice (lemon or orange at will), add sugar, put it in the refrigerator, or in a ventilated place, so that it condenses into a solid, such as beauty, you can eat it, cut into cubes.
Milk sago jelly - "sago" in Shanghai People Guangdong grocery store can be purchased, the preparation method is not difficult, first soak the sago in water for thirty minutes, with white sugar together to boil (water is rare), into a thick state, poured into a variety of models (such as no equipment, can be replaced by a teacup), and then placed in a cold box, so that it freezes, can be poured into the plate when eating, next to pouring canned milk, the flavor is quite special.
Cool and fresh
After enjoying the appetizing Cantonese snacks, come and enjoy some summer hard dishes.
Ms. Wu Huizhen of Guangzhou, published in Shanghai's Home Magazine from 1947 to 1948 in the "Cantonese Cuisine Cooking Method", which contains several summer-time dishes prepared with raw seafood, and its material methods are recorded in a seductive way.
The original text is excerpted from "Crab in Cantonese to Taste"
Author Wu Huizhen
Fresh Lotus Crab Soup - Fresh Lotus Crab Soup is a summer delicacy, known for its sweet and refreshing taste. The meat is steamed and dismantled with crabs, and the ingredients are made of winter shoots, mushrooms and pork, all of which are cut into fine grains. Hang Ren peeled, fresh lotus seeds to heart, pork grains with some cooked oil, raw soy sauce, bean flour with hand to rub well. After the ingredients are first cooked in soup, then the crab meat is added, and the thin "xiantou" is mixed with the soup on the bowl, which is a wonderful product for refreshing the stomach in summer.
Jade pincer jadeite - jade pincer jadeite is also a summer time dish, "jade" is the alias of the cool melon, the cold melon is also known as bitter melon, can quench the heart and thirst, the skin color is verdant, pleasant and refreshing. First steam the meat crab and remove the meat, take the bitter melon planted in the west garden (short and fat, also known as Lei Gong Chisel), cut it open, cut it like a horse's ear, roll it through with salt, remove the bitter water, and then soak the dried mushrooms, fry it with the same oil, then fry the crab meat, add the "XianTou" under the wok and fry it evenly on the plate, the taste is clear and refreshing.
The original text is excerpted from "Fish Cuisine Feast, Endless Taste"
Fresh lotus smoked anchovies - take about ten or two weights of anchovies, wash, remove the scales, cut the neck of the fish to make it easy to cook; use a cloth to dry the fish, carry the fish with fresh lotus leaves, when the rice is boiled to dry water, even the lotus leaves are steamed on the rice noodles, do not open the cover halfway, so as not to lack heat and lose the umami taste. When eating, the oil under the "constitution head" is rolled evenly, drizzled with fish noodles, and then cooked oil and sesame oil are mixed, and its taste is fresh and fresh, which is one of the summer season dishes. If there is no lotus leaf, the fish is soaked in boiling water until only cooked, and seasoned with "xiantou", or sour or sweet.
Anchovy shoot soup - the tail is tender and smooth, the boiled soup is delicious, with sour shoots, it is more sobering. This flavor is a summer delicacy, with a polyester tail to remove the scales, fry thoroughly in oil, quench with water, add two slices of ginger and sour shoots and cook until cooked, then add tofu and roll, or add some loofah. Add raw soy sauce and sesame oil to the food, and the soup is milky white, very luscious and delicious.
<h1 class="pgc-h-arrow-right" data-track="61" > new book quick read</h1>
Since there is a reputation for "food in Guangzhou", if there is no recipe to pass on, how to pass on this fame? "Cantonese Flavor of the Republic of China: The Old Recipe of Cantonese Chefs" is based on the classic Cantonese recipes of the Republic of China, telling the changes of Cantonese cuisine in Guangdong over the past hundred years and telling the changes and invariances of Cantonese cuisine.
"Food in Guangzhou" has been famous as early as the beginning of the last century, but with the passage of time, some well-known famous dishes and food forests that are enjoyed by the citizens have gradually dissipated in people's memories.
In order to inherit and carry forward the Cantonese cuisine culture, Lingnan culture researcher Zhou Songfang spares no effort to sort out the Cantonese recipes of the Republic of China period, so that we can relive the old time of Cantonese cuisine and encounter the vivid and fragrant food stories of Cantonese cuisine in our reading.
Cantonese Taste of the Republic of China
Author: Zhou Songfang
Editor's Recommendation:
Cantonese cuisine gradually became famous with the opening of the port of The Guangdong people to Shanghai Beach, until it developed to the "food in Guangdong" that the people of the whole country yearn for today; Beijing's famous Tanjia cuisine has also found roots in the South China Sea, and this series is to excavate the roots of Cantonese cuisine culture, starting from the "past life" of Cantonese cuisine and finding out the inheritance of Cantonese cuisine culture.
"Cantonese Flavor of the Republic of China: The Old Recipe of Cantonese Chefs" takes the dietary essays of literati diners and experts published in newspapers and periodicals in the early years as the main body, and the author is accompanied by words and appropriate analysis to facilitate the understanding of today's readers; the content includes cooking methods, historical legends, classic dishes, home-style flavors, ingredients, custom banquets, and some recipes and notices of famous restaurants; sometimes narrates things, sometimes comments on dishes, sometimes points out cooking, sometimes arouses people's appetite, and sometimes expresses things... And so on, very impressive.
-end-
Text | Cantonese Taste of the Republic of China
Figure | Cantonese Taste of the Republic of China
Row | Li Yijun
* Partial image source network
A group of new and old fans,
Looking forward to walking into the old sheep city with you,
Discover the City of New Flowers
Enjoying Guangzhou, going to Guangzhou is addictive
Produced by Guangdong Tourism Publishing House
Welcome to the manuscript, welcome to do it
Welcome to share and forward on the basis of respecting the original and indicating the source