Guangzhou's morning tea is very famous. It's just like Beijing people love bean juice. The "Four Heavenly Kings" of morning tea are necessary. What are the "Four Heavenly Kings" like? Let's have a look.
Four heavenly kings of Guangzhou morning tea
1. King of dim sum: Shrimp Dumpling
Cantonese tea, there is absolutely no shortage of shrimp dumplings. The best shrimp dumplings are white as ice, thin as paper, translucent, and the meat filling is faintly visible. They taste smooth, fresh and delicious.
Shrimp dumplings originated in Wufeng village, Henan Province (now Haizhu District), Guangzhou, in the late 1920s. There are two banks in the village. After catching fresh shrimps on the bank, the local people peel their meat, and then add pork and bamboo shoots to make stuffing. They are steamed with powder. Their juice is not outflow and very delicious. For a long time, they are famous and popular in the city. They are introduced to teahouses and restaurants. After continuous improvement, their shape is changed from horn shape It is in the shape of a comb and sealed with fine folds, each of which is not less than 12 folds. It is in the shape of a curved comb, so it has the good name of "curved comb dumpling".
Later, the shrimp dumpling skin was changed from rice flour to chengmian (wheat starch), which was ironed with boiling water. The stuffing materials were also improved, that is to say, it was made up of fresh shrimp meat, fat meat head (ironed with hot water, degreased to increase the taste), dehydrated fresh bamboo shoot tip, lard flavoring material, and steamed with high heat, so as to achieve the degree of crystal clear, red and white filling.
2. BBQ bag
Now we see and eat barbecued pork buns with a specific shape, which is' tall bird cage type, big belly, big mouth but only slightly exposed ', but according to research, since modern China imported baking powder, stinky powder and so on from foreign countries, it really has the shape of barbecued pork buns.
As for the stuffing of BBQ bread, we should also pay attention to the mixture of semi fat BBQ granules and BBQ sauce, and both of them should be cooled. Otherwise, when they are cold and hot, they collide, and the raw meal thicken in them will come out of the water. When they are steamed, the sauce will be absorbed by the outer skin, and the taste will be greatly reduced.
Barbecue buns are usually about five centimeters in diameter, and one cage is usually three or four. A good barbecue bag is filled with medium fat and thin barbecue. The steamed foreskin is just soft and smooth, and slightly cracks to reveal the barbecue stuffing, sending out the smell of barbecue.
3. Gathering the essence of North and South: dry steaming and selling
In the 1930s, dry steaming and selling have been popular all over Guangdong. In the past 20 years, it has spread to large and medium-sized cities in Guangxi, and become a necessary product for Lingnan teahouses and restaurants.
It is said that "Shaomai" in Guangzhou is the same as "Shaomai" in the north. Huirulou, the first tea house to launch a series of snacks, launched zhoumeidian because of the fierce competition. In order to enrich the variety of snacks, the master took "Shaomai" as the blueprint, and carried out the hardbound and fine dish transformation, so as to have "dry steaming and selling".
There are two kinds of dry steamed pork and beef. Among them, the history of beef sales is 70-80 years. The way to make the beef is: take the beef and remove the sinews and collaterals, chop it with a knife, then mix it with fat pig meat, ginger juice, wine, etc., then beat it until it's gelatinous, and squeeze it into balls and plates. Two for each dish, put into the steamer and steam. Now, there are some refreshing ingredients such as horseshoe grain and bamboo shoot grain to make it more delicious and delicious. Now there are also some high-end tea houses in Guangzhou that use fresh shrimp meat in the cooking. This new way of cooking is extremely delicious and tastes smooth.
4. Chinese and Western trend: egg tarts
As early as the middle ages, English people began to use milk, sugar, eggs and various spices to make food similar to egg tarts. In the 17th century, egg tarts became the sixth dish of the Manchu and Han Dynasties. As early as 1920, in order to attract customers, the major department stores in Guangzhou required the chefs of the department stores to design a "weekly order" to attract customers. It was during this period that Cantonese egg tarts appeared and gradually became part of Guangzhou tea.
Although it has a foreign name, Fu Shihuang, a teacher who has been making egg tarts for many years, thinks that the current Cantonese egg tarts are actually "Chinese heart". The traditional Cantonese egg tarts are actually called "egg tarts". In the 1930s and 1940s, egg tarts became increasingly popular in Hong Kong's tea restaurants. In order to follow the trend and attract customers, the Cantonese egg tarts gradually changed their name to egg tarts.
When drinking morning tea in Guangzhou, the "Four Heavenly Kings" must order it and must not be missed. In this way, we can really eat authentic Guangzhou morning tea.