The origin of dim sum ~ ~ help.

There is an interesting saying about the origin of dim sum: It is said that there was a Manchu general working in Guangzhou in the Qing Dynasty, surnamed Sa, who loved riding and hunting, and he always ate dim sum after hunting. Can't repeat! On one occasion, before going out hunting, General Sa specially ordered the chef to "bring something new". If he can't satisfy him, he is ready to go home and eat by himself! The chef in charge of snacks was naturally nervous when he heard this. When he was away, he fried the snacks stained with egg liquid! Just then, the general urged for snacks again, and the chef became angry and cursed: "Kill that rider!" " Only the snacks were brought out in a hurry. I didn't expect General Sa to be quite satisfied after eating it. When asked about the name of this snack, the chef was surprised and immediately replied: "Kill the horse! The general heard that he was riding a horse. It is also wonderful to say that his surname is Sa, and he loves riding horses. He even praised him, so he was named Sa Qima.

Steamed dumplings: steamed dumplings is a traditional dim sum from the north in Yuan Dynasty, which has been passed down for many generations, and its title varies from time to time. In the Yuan Dynasty, steamed dumplings was called "steamed dumplings", which was made of wheat flour and sliced, then steamed with meat and served with soup. Later, it was renamed "steamed dumplings" in Jiangnan. Steamed dumplings in the north, with thick skin and stuffing, are not as delicate as those in the south; Guangdong Shaoshao, on the other hand, has a small cylindrical flavor and diverse meat stuffing.

Rice rolls: It was originally called "rice rolls the Pig" because it looks like pig intestines. As early as more than 60 years ago, there were mobile vendors hawking on the streets of Guangzhou. During the Anti-Japanese War, a superfine product improved the production method. He spread white cloth on the wooden frame in the pot, added diluted rice paste, pulled the white cloth after rice rolls was steamed, and then cut rice rolls into wide strips. Once upon a time, rice rolls Pig was also called "the sausage eater". Later, a Cantonese teahouse sold fresh shrimp, pork or beef packed in powder bags. Since then, other teahouses have followed suit and are very popular with diners.

Jiaozi: Northerners like to eat jiaozi during the Spring Festival. Jiaozi is shaped like a gold ingot, so it is nicknamed "Yuanbao", which means good luck and good luck. According to records, jiaozi appeared before the Sui Dynasty. At that time, jiaozi was no different from wonton. It was not until the Tang Dynasty that it became the staple food of northerners and southerners respectively, and the only difference was that the skin of jiaozi was thicker.

Xiaolongbao: Also known as "Xiaolongbao", steamed in bamboo cages. Traditional stuffed buns are divided into three categories: soup, shrimp and fresh meat. They are exquisite and delicious, and are one of the famous dishes in the south of the Yangtze River.

Spring rolls: As far back as the Northern Song Dynasty, China people made a living by raising silkworms and had the habit of praying for good weather. They make flour into skin, then wrap it in stuffing and knead it into the shape of silkworm, which means a good omen for the harvest of sericulture. Until now, golden crispy spring rolls are still the favorite of many people in China.

Guinea fowl: It is a pocket version of glutinous rice chicken. Adding various fillings to glutinous rice and wrapping it with lotus leaves is very popular in Guangdong. Cantonese people often think that glutinous rice chicken is too heavy, and after eating one, there is no room in the stomach to taste other beautiful points, so the clever pastry chef has the great invention of guinea fowl. Glutinous rice is the main raw material of guinea fowl. Because of its unique viscosity, it has been outstanding among Yun Yun snacks for more than 20 years. It can be ground into powder to make cakes and snack shells, or cooked into glutinous rice.

Steamed bread: it is a staple food in the north, equivalent to rice in the south, and northerners like side dishes. Steamed bread can be steamed, roasted or fried, and steaming is the most common. Fried or baked steamed bread is stronger than steamed bread, so it is usually eaten with soup, and northerners often eat it at banquets.

Package point: it is a snack for southerners, not a staple food for dinner. In China, the earliest way to make steamed stuffed buns was to use a traditional method called "Old Hair Noodles". Because of its various procedures, after more than 400 years of communication between China and the West, Cantonese people have replaced it with a time-saving and convenient chemical leavening agent.

Porridge: As early as 3,000 years ago in China, "porridge" was listed as one of the "six drinks" of princes and ministers. In the Tang Dynasty, porridge was the imperial gift of the emperor, which showed its transcendental status. In fact, porridge also has its advantages. Porridge is one of the traditional dietotherapy in China, and it is considered as a good way to cure diseases and prolong life. Has effects in invigorating spleen, stimulating appetite, invigorating qi, tranquilizing mind, nourishing blood and clearing heart fire. Today, porridge is still China people's favorite food, and each has its own local characteristics and flavor. For example, Guangdong people like to cook rice into slurry, and use clear soup instead of clear water to cook porridge, while Taiwan Province people prefer thick and greasy, and the rice grains are broken without paste.

Noodles: In China, noodles have a long history and are one of the most popular traditional foods. It appeared as early as the Eastern Han Dynasty, and noodle patterns gradually increased in the Song Dynasty. There are also great differences in the flavor of pasta in different parts of China, and the cooking methods include cold salad, cooking and fishing, crisp frying, stewing, soup making, stir-frying and so on.

Additional information:

Porridge and noodles are indispensable authentic foods for everyday Hong Kong people, and their prices are cheap. Cantonese people have a long history of eating porridge and are very particular about it, especially the "porridge bottom". "porridge bottom" is a soft and delicious soup porridge slowly boiled with raw rice. In addition to porridge base, people also like to add materials to porridge, such as Hattie porridge made of fresh pigs, boat porridge made of fish fillets, peanuts, pork bellies, squid and pig skin, and fish porridge, chicken porridge and pig skin made of fresh fish bellies.

Noodles are also one of the staple foods in China. The most famous pasta "Wonton Noodles" evolved from Beijing-style wonton. Shrimp and pork are wrapped in a two-inch wonton bag. Thin skin and beautiful stuffing. When you put the soup on it and dip it in some red vinegar, it tastes very good. Cantonese noodles are also very refreshing, because they are made of alkaline water and duck eggs. In addition, another essential food in the noodle restaurant is meatballs, such as fish meatballs, beef meatballs, pork meatballs, cuttlefish meatballs and so on. Meatballs not only taste good, but also pay attention to "refreshing"; In recent years, the new "car noodles" with any optional materials are also very popular among the public. , reference:. qid=7006080705220，