"Dim sum rice" is pleasing to the eye and tastes good.

Recently, I often hear my friends complain that I have a bad appetite. Because of the weather, loss of appetite has become a "collective disease". Big fish and big meat are naturally unpopular. Eating soup and porridge is too full, and eating only vegetables and fruits can't fill your stomach. Wow, everyone is really demanding! Well, I strongly recommend eating my favorite "dim sum" meal. Taking dim sum as a meal, there are many kinds of "dishes", and you can taste many different flavors at once, which is both affordable and pleasing to the eye.

Walk into the restaurant where you can have a straight meal with tea and browse the dazzling "dim sum list". You will be amazed: there are hundreds of varieties at most! The restaurant owner doesn't think so, saying that new products will be launched next week.

The "dessert list" is clearly divided. Steamed point, rice rolls, Crispy, Porridge, Steamed Bread and Dessert shall be listed separately, with no less than 10 varieties in each column. In addition, it also summarizes the cooking, roasting and frying side dishes, and snacks are served according to the weight. Full and not full, gather together a stove and steam at once, that is, cook at once to ensure freshness! All the elements of a meal are ready. A little petite is the most fascinating part of the "dim sum meal"

Taste the pastry chef's creativity

I eat meat, crisp vegetables, big fish and big meat, but there is no fish, which is not enough to ensure nutrition. So, the masters decided to coax us to eat like babies: make a snack with half dishes and half meat. Jiaozi is the most popular.

"Spinach Fish Dumpling" takes spinach and fish as raw materials, and the full stuffing is wrapped in a thin dumpling skin, which is crisp and self-contained. Until steamed and served, fish and spinach are as fresh as fresh, which makes people afraid to eat. It turns out that the lines of fish glue are fine, which has the effect of sealing spinach without discoloration. It tastes soft and smooth, but the fish is refreshing and not greasy. In terms of refreshments, "Steamed Dumplings with Agrocybe aegerita" is even better. Jiaozi is not without meat and shrimp, but it tastes like vegetarian jiaozi. The master said that Agrocybe aegerita and shrimp meat are very refreshing, and even if they are seasoned with meat, they will not feel fat.

The traditional "steamed ribs" are still sought after by people. The reason is that the convention has changed. Mr. Liang, the owner of the restaurant, said that before the ribs are steamed, the most important thing is to remove excess water and then marinate them with seasoning powder. Steamed ribs are naturally white and refreshing, and they use "thin things" such as taro and olive vegetables to absorb oil, which diners especially like.

Diandian healthy peasant-style Wei

Peasant snacks are some coarse grains that we usually think of. Oat buns in the north are beneficial, but the rough taste is not acceptable to everyone, especially the coarse sugar grains in the stuffing, which make your teeth rattle. A restaurant on Kang Wang Road uses chestnut kernels as fillings, and the effect is quite different.

The traditional "frying" oil polysaccharide is heavy. Even if they like it, the elderly can't eat more. But what if you use green tea powder and skin fruit to make velvet? Not only that, the thin branches of green tea are slightly fried and filtered, which looks like bitter gourd and tastes refreshing. Sugar in snacks can also be replaced by some natural materials, such as sugarcane horseshoe sausage and sweet millet sausage. Using the sweetness of sugarcane and horseshoe, the taste is fresh and the ingredients are much healthier than traditional snacks.

The dessert is full of mangoes.

The fruit season hasn't arrived yet. As a delicious snack, mango is the most pleasing to the eye. Have you found that snacks such as mango distribution, fragrant mango sandwich coconut milk cake and mango banji are very popular? These desserts are so smooth and fragrant that even men who have never liked sweets can't help tasting them.

The secret of slipperiness is very simple, that is, almost all the leftover materials except fruit and juice are made of milk. The fragrant mango sandwich coconut milk cake combines Chinese and western techniques. Budian powder is mixed with coconut milk and light milk, and then steamed with Melaleuca water chestnut cake, with mango meat and mango juice hidden in the middle.

Dim sum file

Cantonese dim sum consists of three parts.

One is Lingnan folk snacks. Most rice products, miscellaneous grains products and omnivores of Guangdong dim sum come from Lingnan folk snacks. Folk snacks such as rice flower, sand cake, fried rice cake, paste ring, crisp, Dragon Boat Festival glutinous rice balls, Chongyang cake, lotus leaf rice, fruit powder, cakes made of coconut, sesame and bean sugar, and most folk foods such as packaged foods made of bracken, kudzu root, water chestnut, arrowhead and sweet potato have been inherited and developed.

The second is pasta snacks. Pasta snacks mostly come from the northern wheat-producing areas and soup spots in the six ancient capitals. "Guangdong New Language" Note: "People are hot-faced, but they don't think it's a meal." After the Qing Dynasty, Guangzhou's foreign trade position was prominent, and the business trips in northern areas increased day by day, so pasta snacks suitable for northern eating habits rose. Saqima, Tangbao, Melaleuca Cake, steamed dumplings, wonton, noodles, steamed buns and steamed buns appeared in restaurants in Guangzhou one after another, and spread to all parts of Guangdong through Guangzhou. With the rapid development of Cantonese-style tea houses, these northern-style pasta snacks have been continuously improved and innovated, and finally evolved into Cantonese-style snacks with Lingnan characteristics. The third kind is western-style cake bait and cake, which comes from western food in Europe and America. After the Opium War in Qing Dynasty, a large number of western food recipes entered the catering market in Guangzhou. After the varieties and production techniques of western dim sum were introduced to Guangzhou, they were absorbed and improved by Guangzhou dim sum chefs, and also evolved into Cantonese dim sum with Lingnan characteristics, such as meal buns, cream cookies, spicy cakes and egg tarts.

In the 1920s and 1930s, the dim sum industry in Guangzhou flourished and came into being. The four dim sum chefs, Dongling, Mars, District Label and Yu Dasu, are known as the "Four Heavenly Kings". They have created famous dim sum products, such as bamboo shoots and shrimp dumplings, steamed fried fish, barbecued pork buns with honey sauce and crispy chicken egg tarts, which have been enduring for a long time since they came into being. In the 1980s, Cantonese dim sum was based on Lingnan folk food, combined with the characteristics of northern pasta, and absorbed the advantages of western-style cakes, forming the characteristics of small and elegant, always new in style, suitable for meat and vegetables, sweet, sour, bitter, spicy and salty. Through the blending of Manchu and Chinese, the combination of Chinese and western, the skin of Bao has developed to 23 kinds in 4 categories, and the stuffing has developed to 47 kinds in 3 categories. Cross mutation of raw materials can make more than 4000 kinds of snacks.

Search for "dim sum" restaurant

● Guangxin 5th floor seafood hotpot

This place was newly opened a few years ago. It's called Seafood Hotpot. In fact, the dim sum department is crouching tiger. It is said that the pastry chef is the original team of the original "Taihu Lake" restaurant, and the product quality is guaranteed. It is suggested that those who go to sigh for tea must stay in the lobby. There are more snacks in the lobby than in the room, and the price is affordable.

● Pin Fish Restaurant

None of the bosses are cooks, but they are all delicious people. From morning till night, there are 100 kinds of snacks. Not only the traditional "Four Kings" (steamed dumplings, shrimp dumplings, ribs and chicken feet) are signs, but also many innovative snacks.

● Daoxiang Hotpot Seafood Restaurant

The dim sum in this Cantonese restaurant has a good reputation in Guangzhou. There are long queues for morning tea and afternoon tea, which shows their popularity. Snacks such as instant egg powder and sand soup pills have a long aftertaste.

● Taotaoju/Lucky Building

They are all traditional restaurants under the same group, and their products are mainly traditional varieties. You can drink tea from morning till night. 3.8 yuan/Dian, a night market, has guaranteed product quality, which is a major selling point of its tea market. When drinking tea here, you must take a bite of the cream-colored yellow bag.

Liyuan restaurant

One of the most upscale Cantonese restaurants in Guangzhou, the price of dim sum is certainly not cheap, but the exquisite degree can also make you eat back the ticket price. The minister has a devil's memory. You can remember your surname and simple information once you go, which is valuable both inside and outside the industry.

Photo: Takeaway 3 yuan 10 glutinous rice paste.

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Still "sighing tea" at home

It may be inconvenient for elderly people to go out. Going to a restaurant for morning tea will become a memory? Wrong, now you can also "sigh tea" at home. Recently, breakfast shops in Liwan community have also joined the production of "dim sum meals".

Barbecued pork bun, Tianjin steamed stuffed bun and red bean paste steamed stuffed bun are their specialties, and the common dim sum in tea houses, such as bowl-packed radish cake, taro silk cake, water chestnut cake, glutinous rice cake, fried dumplings and chicken feet, can be bought home one by one, which is steaming and sighing. The price is also quite affordable, such as taro cake, one yuan and two pieces. First steam the taro, then peel it and steam the powder. It is quite manual and can be steamed and fried at home. Bowl radish cake is a new variety, and the stuffing is 1.5 yuan, without tin foil. There is more shredded radish, less flour and less bacon, but the taste is smooth.