Unconsciously, this series has been serialized to the fifth article. So far, 18 kinds of steamed snacks, 3 kinds of baked snacks, 10 kinds of fried snacks, 3 kinds of casserole snacks, 5 kinds of special desserts and 1 kind of porridge have been introduced.
In the first serial, I predicted that there would be no less than 40 kinds of ethnic snacks. Seeing the numbers approaching, does it mean that the series is coming to an end?
If you think so, then you underestimate the richness of Cantonese dim sum! During this time, after sorting out the previous experience of shopping and discovering a number of new morning tea restaurants, I decided to continue to explore various ethnic snacks and continue to update this series.
Of course, in order to prevent aesthetic fatigue, I will publish articles about "travel experiences" alternately.
It is not difficult to see from its shape that this is a new network celebrity snack. This snack consists of two parts, the last three parts are truffle foie gras rolls and the first two parts are lychee shrimp balls.
Like other dishes that use truffles, foie gras rolls with truffles have a strange smell. As soon as dessert is served, it is easy to smell its special taste.
From the shape, it is a bit like a spring roll that stands up after being cut. The fillings include vegetables, foie gras and truffles, and the top is decorated with fish roe and salad dressing. Eating a bite is crispy outside and soft inside, which is very layered.
Fried shrimp balls are very common in Guangdong, and many chefs try their best to make shrimp balls more beautiful. Litchi shrimp ball is a kind of pictographic snack with novel shape.
Litchi shrimp balls have the same taste as ordinary shrimp balls, and the outer layer is wrapped with a kind of food called "Crispy Flower Granules", which looks like litchi on the whole.
Crispy flower grains are mainly made of water, vegetable oil, wheat flour and other materials. They are brightly colored and slightly smaller than rice. Use it to decorate shrimp balls, the skin is crisp and the filling is soft and tough. It is delicious and beautiful when put together, and the collocation is very reasonable.
Salt water corner is a traditional snack, which is very popular in Guangdong, Hong Kong and Macao.
Crispy fried skin is reminiscent of desserts such as "fried cake with bean paste" and "fried pumpkin pie". However, the saltwater corner is an out-and-out salty point.
Its skin is thick, and glutinous rice flour is often used to make staple food in the south. The salty water horn made of glutinous rice is crisp outside and tough inside, similar to Ciba and cake making. The difference is that there will be stuffing such as minced meat, mushrooms, Shage and shrimp.
Using glutinous rice as a salty spot is similar to the "salty and sparse support" mentioned in the last article, except that the salty and sparse support tastes harder.
Saltwater horns must be cooked and eaten now. Once left too long, or packed home, it will lose its crisp taste.
As the saying goes, "eat radish in winter and ginger in summer". From a health point of view, ginger has the function of eliminating moisture in the body.
As Guangdong, with long standby time and extremely high humidity in summer, it is natural for local people to use ginger when making food. Ginger can be seen in Cantonese snacks such as turnip beef offal and pork feet ginger.
Fried gingerbread is similar in shape to water chestnut cake, but with different ingredients. It tastes tough and sweet, and you can obviously taste the spicy degree of ginger. In cooking, it is also sliced and fried like fried radish cake.
Summer in Guangzhou generally starts at the end of March and lasts until 10. If you come to Guangzhou at this time, especially when you return to Nantian, don't forget to taste the seasonal fried gingerbread!
This is a very small snack, and most tea houses that deal in morning tea don't have this dish. The taste is thick, full and rich, and it is salty and delicious when dipped in rich abalone juice.
Pork strips with abalone sauce can be said to be "four unlike" in the field of morning tea and snacks. It tastes as delicious as fish, not so much "meat strips" as "fish strips".
It looks like a rotten skin roll, but the texture is completely different. The skin is fried piece by piece, more like a kind of fish rot in Shunde, without a thin layer of tofu skin.
As for abalone juice, it is actually the original juice obtained when making abalone. It is more common in the cooking of abalone juice, potted vegetables and Pleurotus eryngii. Applying it to morning tea snacks is actually a part-time job.
To understand the ingredients of this snack, you can't bypass the word "money" in the name. Simply put, incense is actually coriander.
The scientific name of coriander is Yansui, but in Guangdong, which pays attention to kindness, because the pronunciation of "Yi" is similar to that of "Decline", it naturally cannot appear in the name of ingredients. So coriander is called "coriander" and "coriander".
So Xiang Qian jiaozi is actually jiaozi with coriander. When making, put the steamed jiaozi on a plate and pour in the aged vinegar. Compared with jiaozi and steamed dumplings in other places, the aged vinegar fragrant dumplings are lighter in taste.
In addition, although there is no mention of meat in the name, it is not a vegetarian jiaozi. In addition to coriander, the stuffing is also filled with smooth meat stuffing, which is very common in Cantonese cuisine and tastes delicate and elastic.
Whenever morning tea is served, I see a cage after cage of snacks on the table, which slowly fills the table, giving people a very rich feeling.
However, in most cages, there are fewer snacks. Take shrimp dumplings as an example. Usually there are only 3-4 in a cage. You won't feel full even if you eat a few cages.
Steamed pork ribs with Chencun powder is an edible morning tea snack.
Chencun is a place name in Shunde District and the birthplace of Chencun powder. Chencun powder is made of rice, thin and wide in shape, smooth and delicious to eat, which is quite similar to the taste of river powder.
Sliced and cooked Chencun powder is steamed with marinated spareribs, and the rich sauce, delicious spareribs and light vermicelli blend together, which makes people have an appetite.
As the staple food of the "finale", the steamed pork ribs with Chencun powder not only use a larger steamer, but also the plates in the steamer are full, leaving no gaps. After eating this snack, you won't go hungry.
Pericarpium Citri Tangerinae preserved egg crisp is a dish that can subvert your impression of preserved eggs.
Generally speaking, preserved eggs can be cut, mixed with ginger and vinegar to make "cold-preserved eggs" or boiled porridge. "Preserved egg and lean meat porridge", which originated in Guangdong, has occupied all parts of the country, and has also entered the menu of foreign fast food, becoming one of the most popular congees in breakfast.
It's also Cantonese food, and preserved eggs are also used. Maybe dried tangerine peel preserved egg crisp is similar to preserved egg lean porridge? If you think so, you will drop your chin in surprise.
First of all, it is neither a staple food nor a cold dish, but a dessert! In many people's minds, preserved eggs and desserts "can't be said to be exactly the same, only irrelevant."
In the dried tangerine peel preserved egg crisp, the rich lotus seed paste and preserved eggs are combined, and the taste is close to honey, even much sweeter than black sesame sauce, so it is difficult for a person to eat the whole.
Secondly, unlike other cakes, which "break the raw materials and then pack them in", the whole preserved egg can be eaten in preserved egg cakes, mainly because of the superb production skills.
Because preserved eggs are soft, they will be crushed directly with a little force. Therefore, when making, chefs should carefully wrap preserved eggs with lotus paste stuffing, then wrap lotus paste with dough and bake.
For friends who are not used to eating sweet preserved eggs, this snack is still exotic, so you need to be mentally prepared before eating.
If you hadn't waited for a long time in Guangzhou, most people might not have heard of this snack. You can feel that its "niche" is particularly high from its name.
This is an old-fashioned morning tea snack, which is only served in traditional teahouses in Guangzhou. Chicken chops are also called "Four Treasures of the Study". The so-called Four Treasures of the Study is the four raw materials used in the production: floating skin, chicken, mushrooms and yam.
In Cantonese, "tie" means to tie together. The so-called chicken tie is a cooking method in which raw materials such as chicken are wrapped with tofu skin, then rolled into a bundle and steamed.
Floating skin is a common ingredient in Cantonese cuisine. It is made from pigskin by drying, cooking and frying.
At this point, chicken is tender, yam is soft, mushrooms are smooth and fresh, and the floating skin is chewy. Coupled with the outer layer of rotten skin, the texture and taste of the five ingredients are different, which is refreshing.
As mentioned earlier, Cantonese people are very particular about the names of dishes. For words that are not very elegant, they will always be replaced by words with good colors. Besides changing the name of "pig blood" to "pig red", the name of "pig liver" was also changed to "pig run". From "dry" to "moist", it is naturally more popular with diners.
The appearance of Zhurun steamed dumplings is very unique, which is completely different from the common "dry steamed dumplings". Pork buns are very thin and completely conform to the filling. Its shape is not like a pocket, but more like a meatball.
For unfamiliar diners, if you don't taste it, you can't even see that it is selling.
The use of pig liver is also very characteristic. Different from other fillings, it is not wrapped in steamed dumplings, but cut and placed directly next to them. You can eat it with steamed dumplings or separately.
Compared with cooking, Zhurun steamed dumplings's pork liver is "thick cut", and its width is about 1 cm. The texture is soft, tender and tough, and there is no sense of dryness at all. It tastes very elastic.
This is a very traditional morning tea snack, which can only be found in the streets of the old city of Guangzhou.
Fried pile is a traditional snack with a long history, which can be traced back to the early Tang Dynasty. Ancient pile speculation is also called speculation? Avocado. It is a kind of dim sum that originated from the court and was later introduced to the people.
Wang Fanzhi, a poet in the Tang Dynasty, once praised: "Greedy for frying in oil? Love is like jackfruit. " Qu Dajun, a scholar of the Ming Dynasty, was also mentioned in Xinyu, Guangdong.
In Guangdong, there is a saying that "the frying pan is busy and the house is full of gold and silver". It is a common Spring Festival gift, a popular dessert at ordinary times, and an indispensable snack for ancestor worship.
There are many kinds of fried piles, including solid fried piles filled with peanuts, sesame seeds, coconuts and other fillings, and "hollow fried piles" that look like hemp balls in the north, but don't put any fillings in them. In other provinces, there are "Wenchang fried buns" bigger than basketball.
Take the hollow fried pile as an example, the skin is less than 1 cm thick, made of milled rice and covered with sesame seeds. After frying, the color is golden but not greasy.
Hollow fried pile is bigger than hemp ball, and it tastes fluffy and soft, sweet and smooth. It is similar to the rice cake sprinkled with sesame seeds, but it is not as sticky as the rice cake, and it also exudes a thick glutinous rice aroma.
(To be continued)
A Review of N Kinds of Cantonese Morning Tea Snacks You Didn't Know (1-4)
Before traveling to Guangzhou, look at N kinds of Guangdong morning tea snacks you don't know (1).
Before traveling to Guangzhou, look at those N kinds of Guangdong morning tea snacks that you don't know (2)
Before traveling to Guangzhou, look at those N kinds of Guangdong morning tea snacks that you don't know (3)
Before traveling to Guangzhou, look at those N kinds of Guangdong morning tea snacks that you don't know (4)