Is Cantonese dim sum delicious? Cantonese traditional pastries

It's delicious, because I'm Cantonese, I like to eat Cantonese dim sum, and of course I think Cantonese dim sum is delicious. True to its name, Cantonese dim sum is an important part of Han Chinese food culture. Based on Lingnan snacks, it is developed by extensively absorbing pastry techniques from all over the north and south.

My favorite food is rice rolls, shrimp dumplings, barbecued pork buns, and powdered fruits in Cantonese dim sum. Barbecued pork bun is a representative work of Cantonese dim sum, ranking among the four kings of Cantonese morning tea, namely shrimp dumplings, dry steamed siu mai, barbecued pork buns, and egg tarts. The barbecued pork bun is named because the dough is wrapped in the barbecued pork filling.

Cantonese dim sum is very delicious. Because everyone's tastes are different, eating is also different. Some people like to eat sweet, some people like to eat fragrant, and some people like to eat salty, which is all determined by personal taste, so as long as you think it is delicious.

The main characteristics of Cantonese dim sum are that the materials are exquisite, variety, novel style, fresh and diverse taste, fine production, both salty and sweet, which can adapt to the four seasons and the needs of all parties. Each dim sum pays attention to the harmony of color and luster, and the shape is different, which is interesting and makes people never get tired of eating.

The variety, style and flavor of dim sum are made up of skin, filling and technique. There are four categories of dim sum skins in Guangdong, and there are 23 kinds of skins; There are 46 kinds of stuffing in three categories. With their superb skills, the pastry chefs make a variety of fancy delicacies for the ever-changing combinations and shapes of these different skins and fillings.

Among all kinds of dim sum, the representative famous products are: shrimp and lotus leaf rice, green white rabbit dumplings, fried radish cake, water chestnut cake, preserved egg crisp, ice meat mille-feuille cake, barbecued pork bun, puff pastry lotus paste bun, sesame bun, prickly bun, pink fruit, and porridge, dry steamed crab roe roe roasted wheat, etc.

There are many kinds of Cantonese dim sum, and there is always one that will make you feel delicious.

Cantonese dim sum is very famous, the general morning tea shop has sold, there are many types, there are crystal shrimp dumplings, gold medal phoenix feet, tripe, and so on very varied, there is always a one you love to eat, all individuals think that Cantonese dim sum is very delicious.

Dumplings The dumplings of Guangzhou morning tea include shrimp dumplings, crystal shrimp dumplings, pine roll shrimp dumplings, soup dumplings and soup dumplings and so on. But ah most.

Pork ribs and phoenix feet This is a snack that almost everyone who drinks morning tea must order, and the pork ribs and chicken feet are marinated and tasted good, and they are put together in one.

Barbecued pork bun The barbecued pork bun has a soft skin and moderate thickness, and the inside is full of barbecued pork and sauce, because in the food culture of Guangdong, I like to be in.

According to personal taste, after all, it is difficult to reconcile.

Jingdong's "Yatailong store" Cantonese dim sum is really delicious.

Cantonese traditional pastries are:

1. Carrot cake.

Radish cake is a kind of traditional specialty cake that is very popular in Guangdong, Fujian and other places, it is made of rice noodles, white radish and bacon and other ingredients, the appearance color is white, the taste is very soft and delicious, both delicious and cheap.

2. Taro cake.

Taro cake is a special cake from the Chaoshan region of Guangdong, also very popular in Guangzhou, Foshan and other places, is made of sticky rice flour and taro as the main ingredients, supplemented by dried shrimp, mushrooms, bacon and other ingredients, the taste is very unique.

3. Bowl cake.

Bowl cake is a famous local traditional cake in Guangdong Province, which is made of sticky rice flour, clear noodles and tapioca starch and other raw materials, which is not only rich in taste, but also very smooth and delicious to eat, and is deeply loved by people.

4. Wife cake.

Wife cake is a traditional characteristic of the Chaozhou region of Guangdong, made of flour, eggs and sugar melon and other raw materials, is the least used and simpler method in the Guangdong Chaozhou mooncake, and is now very famous all over the country.

5. Chicken cakes.

Chicken cake is a special snack from Guangzhou, Guangdong, and is also one of the top ten famous snacks in Guangdong Province, its history is very long, about the Qing Dynasty was founded in the Xianfeng period, is made of flour, peanuts, walnuts, sesame and other raw materials, sweet with salty, the taste is very crispy.

6. Horseshoe cake.

Horseshoe cake is a very popular pastry snack in Guangzhou, Guangdong, Fuzhou and Nanning, Guangxi, which is made of water chestnut flour, water chestnut and sugar.

The difference between Hong Kong-style dim sum and Cantonese dim sum is that the origin is different, and the scale of the light is different.

First, the origin is different.

1. Hong Kong-style dim sum is developed by Hong Kong dim sum chefs based on Cantonese dim sum and integrated with Western food materials and craftsmanship.

2. Cantonese dim sum originated in the Qing Dynasty during the Xianfeng period, and it is a handmade practice passed down from generation to generation by the master of socks and wide dim sum.

Second, the style is different.

1. Hong Kong-style dim sum is a combination of Chinese and Western.

2. Cantonese dim sum is traditional, with old-fashioned Guangzhou flavor.

Hong Kong-style dim sum is based on the production of Guangzhou dim sum and developed by integrating Western food materials and technology, with a new style of dim sum flavor. Cantonese dim sum is a traditional practice, with an old-fashioned Guangzhou flavor, which is a handmade practice passed down from generation to generation by dim sum chefs. With the development, Hong Kong-style and Cantonese-style dim sum production has become almost the same.

Cantonese style is more traditional, Hong Kong style is more westernized.

Ingredients: 500g of water chestnut flour, 750g of sugar, 250g of water chestnut, 3000g of water, 50g of salad oil

Steps:1Pulping powder: Wash the indica rice and glutinous rice, soak it in water for 1 day, then grind it into rice milk, put it into a cloth bag, and squeeze the water out.

2.Cake making: Chop the brown sugar into minced pieces and set aside. Put the hanging slurry powder into the steamer basket and steam it, then pour it on the cutting board, knead it evenly with brown sugar and white sugar while it is hot, make a semicircular strip with a diameter of about 7 cm, and then cut it horizontally into centimeter-thick pieces to form a horseshoe cake blank.

Method two. <>

1.Horseshoe flour is stirred with water until there are no powder grains to make corn starch slurry.

2.Cut the water chestnut into cubes, put it in the cornstarch slurry and mix well.

3.Stir-fry the sugar until golden brown, add water, add water and boil until the sugar dissolves to make sugar water.

4.Add the hot sugar water to the cornstarch batter and stir well to make the water chestnut batter.

5.Sweep a layer of oil in the steaming container to prevent the bottom from sticking.

6.Pour the horseshoe pulp into a container and smooth it out.

7.Steam for about 40 minutes, let cool and cut down.

Method three. <>

Please click Enter a description.

Ingredients: 150g of water chestnut powder, 30 dried chrysanthemums (preferably Hangzhou chrysanthemum), 2 water chestnuts;

Excipients: sugar (increase or decrease according to your taste), 900g of water

Production Steps:1First, add sugar and chrysanthemums with half of the water, boil until the chrysanthemums are flavorful, then filter the water and pour it into the pot;

2.Add the horseshoe powder with the other half of water and mix it into a slurry (no powder particles), and chop the horseshoe;

3.Bring the chrysanthemum to a boil, pour in the batter and stir until it is cooked through, then add the water chestnut crushed;

4.Pour the cooked water chestnut batter into a deep dish, cool and cut into small pieces before serving. The sweet water chestnut cake exudes a faint chrysanthemum fragrance.

Method four. Materials to prepare.

Horseshoe, horseshoe flour, sugar, oil, water.

First. Wash and dry the horseshoe, peel off all the black skin and yellowed parts, put it in a plastic bag and pat it into small particles with a large knife for later use.

Second. Dissolve the horseshoe powder diluted with 1 cup of water (250 ml).

Third. Filter the diluted horseshoe powder solution through a sieve to remove the coarse residue that is not dissolved.

Fourth. Pour 2 cups of water (500ml of sugar, 1 tablespoon of oil**) into the pot and cook.

Fifth. After boiling, add the water chestnut grains, then bring to a boil and reduce the heat.

Sixth. Use chopsticks or a wooden spoon to stir the horseshoe syrup in one direction, add the filtered horseshoe batter while stirring (stir well before pouring), and continue to stir vigorously in one direction after pouring the batter until the batter is cooked into a translucent shape and separated from the wall of the pot.

Seventh. The steamed cake container is first smeared with oil, then the slurry boiled until transparent is poured in, the surface of the cake is flattened with water by hand or rubber board, covered with plastic wrap, steamed over high heat for 50 minutes to 1 hour, and then steam with a bamboo skewer into the cake body without the paste sticking after pulling it out.

Eighth. After the steamed cake is cooled, it is taken upside down from the container and cut into thick slices to be eaten cold.

Ninth. Or dip in a little dry starch powder and fry yellow hot food on both sides over medium-low heat.

1. Crystal shrimp dumplings are filled with the heart.

Ingredients: 250 grams of shrimp, 50 grams of bamboo shoots, 50 grams of diced fatty meat, sugar, salt, monosodium glutamate, white pepper, sesame oil.

Method: 1 Peel the fresh shrimp and wash it, and remove the shrimp line;

2 Cut the winter bamboo shoots into cubes, chop the fat meat into the mud;

3 Add cornstarch and salt to the shrimp and stir well, beat the shrimp with your hands until the shrimp are sticky;

4 Add diced bamboo shoots, fatty meat puree, sugar, monosodium glutamate, white pepper and sesame oil and stir well;

5 Wrap into dumplings and steam in a pot of boiling water for 8 minutes.

Second, tiger skin and phoenix claws.

Method: 1 pound of chicken feet, cut in half after manicuring and wash, wash and put in water to boil after washing;

2. After boiling, remove the sieve and dry the water, put it in the oil pan and fry, and when it is browned and yellow, remove the oil and dry it;

3 Soak the chicken feet in cold water for an hour, add peppercorns, cinnamon, star anise, a little salt, pepper and sugar and steam;

4 Add a little rice flour, corn starch and flour to the jade chan cover, stir with cold water to make a pulp, add half a bowl of water, light soy sauce, a little dark soy sauce, 60 grams of sugar, and 40 grams of oyster sauce to make the sauce;

5 After the sauce boils, add tempeh, minced garlic, red pepper rings, scallion oil, sesame oil, put the chicken feet in and stir well;

6 Put the chicken feet into the steamer and steam for 6 minutes.

Guangzhou's famous delicious dim sum has common shrimp dumplings, dry steamed siu mai, Sister E's powdered fruit, horseshoe cake, jade liquid barbecued pork bun, glutinous rice chicken, white sugar Lunjiao cake and other local characteristics, as well as cakes, the most famous Cantonese moon cakes, in addition to wife cakes, Chengzhulou Xiaofeng cakes and so on.

Guangzhou's dim sum has the deepest influence on Cantonese moon cakes, and Cantonese moon cakes are the first choice for the Mid-Autumn Festival.

Its characteristics are: thin and soft skin, shiny oil, golden color, beautiful shape, exquisite pattern, clear pattern, not easy to break, easy to carry. Mooncakes are divided into two categories: salty and sweet.

The fillings include lotus seeds, almonds, olive kernels, peach kernels, mung beans, sesame seeds, salted eggs, barbecued pork, roast goose, mushrooms, ice meat, candied winter melon, dried shrimp, orange cakes, tangerine peel, lemon leaves, scallops, etc.

There are also taro cakes, red bean paste, bowl cakes, Cantonese coconut chrysanthemum cakes, glutinous husks, pure lotus paste mooncakes (Cantonese style), Lunjiao cakes, Chaozhou lard, peanut sugar coconut hard candy, stewed double skin milk, sugar lotus seeds (Cantonese candied fruit), Cantonese sugar winter melon, Cantonese Moro crisp, Cantonese shredded coconut ice meat cubes, Deqing crisp, Cantonese walnut crisp, Cantonese double-ring gravy crisp, Cantonese fried Dorat and so on.

1. The "four kings" of Cantonese dim sum are: shrimp dumplings, dry steamed siu mai, barbecued pork buns and egg tarts.

2. Shrimp dumplings were founded in the early 20th century in a small family-style teahouse in Wufeng Township, Wu Village, a suburb of Guangzhou. Because of its novelty and delicious taste, it won the love of diners and soon became famous in Guangzhou.

3. Barbecued pork bun is one of the representative traditional Xiguan famous spots in Guangdong, and it is one of the "Four Heavenly Kings" (shrimp dumplings, dry steamed siu mai, barbecued pork buns, egg tarts) of Cantonese morning tea.

4. Dry steamed siu mai is one of the popular dim sum that must be ordered in the tea market. It is made with semi-fat lean pork, shrimp, wonton skin and eggs as the main raw materials, and is processed with light soy sauce, sugar, salt, chicken powder, pepper, corn starch and cooking wine.

5. The egg tart is to put the pie crust into a small round basin-shaped cake mold, pour in the egg mixture made of sugar and eggs, and then put it in the oven; The baked tart has a crunchy outer layer and a sweet yellow curdled egg puree on the inside.

Cantonese pastries are more famous, and Guangzhou's famous pastries and dim sum include egg tarts, butter buns, etc.

Hello, Guangzhou has famous dim sum, including phoenix feet, siu mai, pork ribs, glutinous rice chicken, etc.

Honey Sauce Barbecued Pork Bun Seasonal Vegetable Raw Meat Bun Smooth Marong Bun Fruit Sweet Sausage Powder Fish Slip Stuffed Chili Chaozhou Steamed Noodles Hakka Glutinous Rice Cake Egg Yolk Lotus Rong Bao Hollow Big Fried Pile Chrysanthemum Dace Ball Luohan Zhai Rice Noodles Honey Sauce Barbecued Pork Noodles Fresh Mushroom Beef Sausage Shawan Ginger Ginger Sauce Milk Tart Shunde Double Skin Milk and Red Bean Milk Milk Tart Fruit Cream Tart Loose Egg Cake Steamed Pork Red Sauce Baked Rice Bag Ginger Milk Egg Tart Preserved Radish Cake Spiced Taro Cake Coconut Milk Red Bean Cake Pantang Horseshoe Cake Lucky New Year Cake Ginger Green Tea Cake Fragrant Taro Silk Cake Vanilla mung bean cake on the soup Boiled pork red Anxi shrimp fried rice noodles Corn cakes, cold melon soup balls, puff pastry, baked buffalo milk, soy sauce, pearl sausage, steamed phoenix feet in thick sauce.

Steamed pork ribs with soy sauce Steamed pork ribs in thick soup Steamed pork dumplings with thick soup Nuts and mala cakes Pork with noodle sauce and seaweed Fresh bamboo rolls Egg Emperor Milk Bun Crystal Xiangqian Dumplings Bee Flower Honey Candy Cup Shanghai Cabbage Dumplings Olive Melaleuca Cake Hometown Steamed Noodles Roll Herb Mung Bean Cake Shunde Sugar Cake Shrimp Crystal Bun with Tofu Pi Luohan Roll Shrimp Crystal Bun Scallop Cake Sweet Durian Crisp Mushroom Pork Slices Green Tea Cake Cake Cake Jinsha Crystal Fruit Sweet Mango Pudding Silver Silk Meat Floss Bun Baked Puff Pastry Baked Rice Bun Snow Mountain Baked Rice Bun Puff Pastry Pineapple Bun Bobby Peanut Porridge Choy Sum Salted Chicken Porridge Double Flying Fish Fillet Porridge Dried Pork Bone Porridge Kyoto Pot Sticker Dumplings Thai Pan-fried Fish Cake Oyster Noodles Zhaoqing fruit steamed dumplings, perilla, South China Sea raw intestines, oyster emperor silver sprout fried noodles.

Abalone glutinous rice chicken Black pepper cowboy bones Baiwei money tripe Chicken paw pork ribs rice Strong flavor beef pit belly and radish stewed money tripe Mustard shrimp fruit Special stuffed fried noodles Golden silk taro shrimp roll Salad prawn corners sweet and sour fried wonton Conpoy ginkgo porridge Preserved egg and lean pork porridge Champion and brother porridge Liwan boat porridge Crab roe wonton noodles Beef brisket noodles in soup Stir-fried glutinous rice.

God, there's too much to say......And everything is delicious! It's going to drool when you think about it The general teahouses sell it, and you can just ask them to see the menu if you want it......