What's the difference between dry steaming and stir-frying in Guangdong tea?

Dry steaming is steamed dumplings, the full name of dry steaming is dry steaming, and Cantonese is short for dry steaming, which is a distinctive local traditional spot in Guangdong Province and one of the most popular teahouse breakfasts in this province.

It has been popular in Guangdong, Hong Kong and Macao in the last century, and it is an important role for Cantonese people to have tea and breakfast. Dry steaming takes fat pork, lean pork and fresh shrimp as the main fillings and is cooked with seasonings. Thin skin and thick meat, unique flavor, including Cantonese cuisine characteristics, suitable for Cantonese tastes.

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Other Cantonese dim sum:

Lotus seed bag: semi-fermented flour and crisp heart are folded in half into skin, and lotus seeds are wrapped in a circle and steamed. Its skin is white, layered, soft, cool and tough, sweet and delicious. Among them, crispy lotus seed buns are soft and refreshing in taste and delicious, and the lotus seed stuffing made from them has a faint lotus fragrance. Its sweet but not greasy, delicate taste, is one of the most popular stuffing.

Spicy cake: traditional Cantonese teahouse snacks, while Hong Kong-style spicy cake is also called ancient spicy cake. Spicy cake is one of the common snacks in Guangdong teahouses. One of its characteristics is that the pores have three layers, the upper layer is straight and the lower layer is horizontal, which is a kind of cake. Authentic spicy cake is made of flour, eggs, lard and butter by mixed fermentation for three days, and finally steamed in a steamer.

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