What do Cantonese eat for breakfast? These 6 morning tea snacks are classics, netizens: they are delicious too
[Cantonese morning tea culture]
In the Guangdong and Guangxi regions and Hong Kong, the most common restaurants on the street are all kinds of tea houses. It is different from the teahouses that mainly drink tea in our impression. The highlight of the teahouse is not only tea, but also a variety of morning tea snacks and side dishes porridge. According to legend, during the Qing Dynasty, there was a restaurant called "Yiliguan" in Guangzhou. A wooden sign with the word "Tea Talk" would be hung on the door for diners to drink tea, eat snacks and chat. Later, this culture was slowly developed, and there is now the Cantonese-style morning tea culture.
In fact, morning tea is not only breakfast, but also a kind of interpersonal communication and leisure pastime. While tasting delicious food, it also shortens the distance between people and makes life more colorful. Therefore, Cantonese also call eating morning tea "sigh tea". In Cantonese, "sigh" means "enjoyment".
Below, I will give you an inventory of the 6 most popular varieties of Cantonese morning tea, and see if you like it.
Steamed Chicken Feet with Soy Sauce
Steamed chicken feet is my favorite Cantonese morning tea dim sum, and it is said to be the most popular dim sum in the major Cantonese tea houses. The steamed chicken feet in Cantonese morning tea is not the same as the chicken feet we usually eat. It adopts the method of frying first and then steaming. After a series of cooking processes, the chicken feet are plump and soft, the Q-bounce is soft and tender, and the mouth is full of juice after a bite, and the chicken bones are easy to come off. The sweet and salty sauce wraps the chicken feet inside and out. It really is a bite, the lips and teeth are fragrant, and the bones are delicious.
sauce money belly
The money stomach refers to the second stomach of the cow, also called the net stomach. The honeycomb pattern on its surface looks like a piece of copper coins. The Cantonese gave it a name full of wealth, and it tastes good. full. Cantonese-style money belly is generally steamed. The combination of salty and fresh sauce and money belly is just right. It tastes full of flavor, and the Q bomb is refreshing. It is really delicious.
Steamed Vermicelli Roll
Intestinal powder, a classic snack in Cantonese cuisine, is so named because it looks like intestines. The thin translucent skin on the outside is made of rice milk, and there are various ingredients, such as meat, shrimp, fish fillets, vegetables, etc., which are steamed and rolled into long strips and then cut into sections. category of rice rolls. When eating rice rolls, it is also seasoned with light soy sauce, chili sauce and other sauces. The taste is soft and tender, and it is very delicious.
Shrimp Dumplings
Shrimp dumplings are also a unique snack in Guangdong, known as the "first brother" in the Cantonese morning tea industry. The outer skin of shrimp dumplings is crystal clear, and the filling must be made of whole fresh shrimp. Some restaurants also add meat and bamboo shoots to the filling to make the taste richer. The shrimp dumplings, which look exquisite and high-value, taste delicious and smooth, and can be called delicious.
siomai
Shaomai, which is said to be derived from steamed buns, is different from steamed buns in that it uses unfermented noodles as the skin, and the shape is not the same. The top of the siomai is not sealed. According to the different fillings in Shaomai, it can also be subdivided into shrimp Shaomai, beef Shaomai, pork ribs Shaomai and so on. The shaomai tastes soft and meaty, and it is also packed with fresh and fragrant juice, which is very fragrant in the mouth.
Char Siew Bao
The BBQ pork bun is so named because the stuffing inside is BBQ pork meat. It is also known as the "Four Heavenly Kings" of Cantonese-style morning tea together with shrimp dumplings, dry steamed siomai and egg tarts. Compared with ordinary steamed buns, the diameter of Cantonese-style barbecued pork buns is generally about 5 cm, and the opening will be slightly cracked to reveal the filling inside. The fat and thin BBQ pork filling has a soft and fragrant skin, and the soup will flow in your mouth when you take a bite, smooth and delicious, full of fragrance.