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There is a story in every morning tea of Cantonese style

The morning tea in Guangdong is more abundant than you can imagine. Compared with the Mainlanders, Cantonese are the best eaters. Tea and words are inseparable, whether it is to borrow tea to chat, or chat tea, at the dinner table is the theme. Delicious snacks become a supporting role, but it's not unimportant. The satisfaction of taste buds can always convey feelings and improve the happiness index of the whole day.

shrimp ravioli

The shrimp dumplings, which are the first of the four heavenly kings, have thin skin and big stuffing. They are as plump as the big belly and 13 folds. The sexy translucency is the credit of the clear face. Most of the hearts of shrimp dumplings are simple and single, which can only accommodate fresh shrimp and a small amount of other ingredients such as pig fat and bamboo shoots. Generally speaking, the steamed shrimp dumpling skin is smooth and the filling is fresh. After biting it open, you can see the large finished shrimp. The fragrant and smooth appearance of the melted lard sets off the fresh and tender teeth and bamboo shoots of the shrimp. Of course, because a little lard exists, shrimp dumplings can only be eaten when they are hot, and the greasy taste is greatly reduced when they are cool. It's really lard for success and lard for failure.

Baozi Stuffed with BBQ Pork

In Guangdong, barbecued pork bun is not only a snack, but also a symbol of reunion and harmony. The crust of barbecued pork bun is made of all the fermented dough of northern people's steamed bun, which has been improved. There must be certain skills when making the bun, and beautiful natural cracks can only appear when steaming well. The meat for barbecued pork usually uses plum head meat, but also pig neck meat. Whether it's plum head meat or pig neck meat, both belong to the integration of fat and lean meat. It's suitable for fat and lean meat, soft and crisp, especially suitable for barbecued pork or stuffing.

Fried white radish patty

It's also a classic Cantonese style tea. Although the name is simple, it's actually rich in content. The real low-key luxury has connotation. The amount of radish cake can be simple or complex, simple can only use white radish, sausage, flour, complex can add more Yao Zhu Si, bacon, shrimp and so on, expansion ability is very strong. The radish cake just came out of the pot and just finished the Meina reaction after moderate baking. The golden color on the surface seems to be inlaid with a layer of sunlight. Before eating, the vision and smell have been deeply occupied.

Shrimp sausage powder

There are many kinds of Cantonese sausage noodles, from the elegant vegetarian sausage, to the meat and egg sausage and pig liver sausage in the market, to the slightly high-end sausage noodles wrapped with shrimps. The wide range of sausage noodles is enough to capture all kinds of picky taste buds. Smooth is not enough, but also with a little bit of toughness to play with the lips and teeth, and the powder should be thin, thin smooth powder can absorb the taste of soup.

shrimp ravioli

The shrimp dumplings, which are the first of the four heavenly kings, have thin skin and big stuffing. They are as plump as the big belly and 13 folds. The sexy translucency is the credit of the clear face. Most of the hearts of shrimp dumplings are simple and single, which can only accommodate fresh shrimp and a small amount of other ingredients such as pig fat and bamboo shoots. Generally speaking, the steamed shrimp dumpling skin is smooth and the filling is fresh. After biting it open, you can see the large finished shrimp. The fragrant and smooth appearance of the melted lard sets off the fresh and tender teeth and bamboo shoots of the shrimp. Of course, because a little lard exists, shrimp dumplings can only be eaten when they are hot, and the greasy taste is greatly reduced when they are cool. It's really lard for success and lard for failure.

Baozi Stuffed with BBQ Pork

In Guangdong, barbecued pork bun is not only a snack, but also a symbol of reunion and harmony. The crust of barbecued pork bun is made of all the fermented dough of northern people's steamed bun, which has been improved. There must be certain skills when making the bun, and beautiful natural cracks can only appear when steaming well. The meat for barbecued pork usually uses plum head meat, but also pig neck meat. Whether it's plum head meat or pig neck meat, both belong to the integration of fat and lean meat. It's suitable for fat and lean meat, soft and crisp, especially suitable for barbecued pork or stuffing.

Fried white radish patty

It's also a classic Cantonese style tea. Although the name is simple, it's actually rich in content. The real low-key luxury has connotation. The amount of radish cake can be simple or complex, simple can only use white radish, sausage, flour, complex can add more Yao Zhu Si, bacon, shrimp and so on, expansion ability is very strong. The radish cake just came out of the pot and just finished the Meina reaction after moderate baking. The golden color on the surface seems to be inlaid with a layer of sunlight. Before eating, the vision and smell have been deeply occupied.

Shrimp sausage powder

There are many kinds of Cantonese sausage noodles, from the elegant vegetarian sausage, to the meat and egg sausage and pig liver sausage in the market, to the slightly high-end sausage noodles wrapped with shrimps. The wide range of sausage noodles is enough to capture all kinds of picky taste buds. Smooth is not enough, but also with a little bit of toughness to play with the lips and teeth, and the powder should be thin, thin smooth powder can absorb the taste of soup. Today, tea is more than just a cup of two, but such a statement just shows the history of early tea culture in Guangdong. Shrimp dumplings, Shaomai, barbecued pork and egg tarts are collectively known as the "Four Heavenly Kings" of Cantonese dim sum. The cohesion of each diet is the display of unique regional culture.