Morning tea culture

Many friends from other provinces' first impression of Cantonese people is that they love to eat. As one of China's eight major cuisines, Cantonese cuisine with the most Guangdong characteristics is rich in local characteristics, with a wide variety, and is very particular about color, fragrance and shape, which fully caters to the discerning taste buds of Cantonese people.

Cantonese morning tea is one of the representatives of Cantonese cuisine and the most orthodox morning tea in China at present. In Guangdong, whether it is a family dinner or a blind date, drinking morning tea can solve it.

(Because my photography skills are really out of control, most of this article)

It is not difficult to find an ordinary modern teahouse in the streets of Guangdong. Friends who like quiet can choose to go to some traditional tea houses, with antique pure wood decoration and dim light. The waiter pushes a car full of snacks around, and if there are any snacks he likes, he will stamp them and take them away. It's as comfortable as a buffet.

Each teahouse has its own characteristics, and each snack has a different flavor in different teahouses. Faced with dozens to hundreds of snacks on the menu, are they all tangled? Don't look at the picture at this time!

Let me recommend some snacks that Cantonese people must eat every day.

(1) The "four kings" of morning tea-shrimp dumplings, steamed dumplings, barbecued pork buns and egg tarts.

1. Shrimp dumplings

It ranks first among the "Four Kings" of morning tea, and its taste is refreshing, sweet and juicy. Shrimp can be seen in the crystal dumpling skin. The combination of fresh shrimp and pork, with the help of bamboo shoots, tastes very delicious.

2. Dry steaming and sales

The traditional ones are pork and beef, and in recent years, shrimp and crab roe have been introduced. Dry steaming is characterized by delicate taste, freshness and high nutritional value.

3. Barbecued pork bun

The top of the barbecued pork bun that just came out of the cage cracked slightly, revealing the moderately fat barbecued pork and sauce, emitting a strong aroma of barbecued pork, which was very attractive. Barbecued pork buns must be eaten hot, soft and delicious, with a cup of Pu 'er tea or Tieguanyin, and the tea is fragrant.

4. Egg Tower

Cantonese egg tarts can be divided into butter egg tarts and pastry egg tarts according to their skins (pictured). I haven't eaten butter egg tarts yet, but crispy egg tarts are really delicious. Be careful when eating.

(2) Cantonese style bags-quicksand bags and cream bags (there are too many kinds, only two representative ones are introduced here).

1. Flow sandbag

As the name implies, if you bite the bag open, there will be "golden sands" flowing out. The raw materials of Jinsha are mainly milk and salted egg yolk. Salted egg yolk has a unique sense of sand milk, sweet but not greasy. With a cup of Tieguanyin, friends who don't like sweets will be crazy about it. It must be reminded that how to eat liquid fillings perfectly requires skill, which is very similar to soup dumplings.

2. Milk yellow bag

The raw materials are also milk and egg yolk, which tastes completely different from quicksand bag. The difference between fresh egg yolk and salted egg yolk is also here. Milk yolk stuffing is solid, does not flow, tastes smooth and delicate, and smells faint milky.

(c) Staple food-fried dumplings, glutinous rice chicken and steamed rice rolls.

1. Fried dumplings

Steamed dumplings pay attention to freshness, fried dumplings pay attention to the unique aroma of fragrant leeks, and the sweetness of horseshoes and the slightly burnt dumpling skin have a beautiful collision on the tip of the tongue.

2. glutinous rice chicken

The traditional practice of glutinous rice chicken is to wrap steamed glutinous rice with lotus leaves, and then wrap chicken, barbecued pork or steamed mushrooms. Soft and tender meat, as well as the fragrance of lotus leaves, with a cup of oolong tea, full of greasy.

1. Steamed rice rolls

According to different production tools, rice rolls can be divided into Bula rice rolls and drawer-type rice rolls. Bra rice rolls is usually eaten directly with special soy sauce, which is simple, delicious and low in calories. Rice rolls in the drawer contains a lot of water. When making, add minced pork or minced beef, and sometimes add shrimp and corn. There is also soy sauce, which tastes smooth and has a certain amount of heat. (The picture shows Bula rice rolls)

(d) Snacks-Steamed ribs, tiger skin chicken feet, handmade beef balls.

1. Steamed ribs

Before putting the ribs into the steamer, marinate them with oil and salt, cornmeal, soy sauce, minced garlic and Jiang Mo. After the ribs come out of the steamer, they are wrapped with a thin layer of raw flour, which is more tender and fragrant on the basis of retaining the original sweetness.

2. Tiger skin chicken feet

After complex frying and soaking, the fresh chicken feet were stewed with special spicy sauce and then steamed in a steamer, and the tiger skin puffed spicy chicken feet were completed. It's very spicy, but actually it tastes only a little numb. Cantonese people's light and stomach-nourishing eating habits are also reflected here.

Stir the beef balls by hand.

Beef balls are special snacks in Chaoshan area, which are divided into beef balls and beef tendon balls. Beef balls taste smooth and tender, and beef tendon balls contain some tender tendons, which are very chewy. If you want to eat the most authentic beef balls, you'd better go to Chaoshan area to eat them!

Finally, end this article with my two favorite desserts (friends who like durian should be careful not to drool on the screen! ! )

1. durian pancake

Mix flour and durian, add egg white, butter, etc. Roll it into pancakes and fry it. Crispy outside and tender inside, the sweetness of durian lingers between the teeth, with endless aftertaste.

Some teahouses will make durian cakes like swans.

2. durian crisp

The pastry is wrapped in soft and sweet durian mud and fried until golden. Crispy outside and tender inside, after biting off the pastry, the rich aroma of durian mud makes people salivate. The foodies who love durian must not miss durian crisp!

Conclusion: If a local specialty food leaves this place, it will lose its original flavor, and so will Cantonese morning tea. After being popularized in other cities, the cooking methods were influenced by local eating habits, and the Guangdong characteristics were lost due to different materials. Therefore, if you want to eat authentic Guangdong morning tea, you must come to Guangdong!