Guangzhou people probably do not do not like to go to restaurant for tea, but in fact many people have tea in the deliberate, it is not only a pot of tea, curl tea in a great variety of dim sum is being Zhuer it! This does not, you see, in the City Grand Square in that particular snack shop called the store house, a congregation, where diners are hard then!
Xiguan style can not stop
When he first entered the door, it was this deep sense of culture and customs store attracted vision: strip the bench, and the purple blue of the wall, the wall of nostalgic photos, even the counter top of the hanging of the "menu" is also a small wooden plaque ... ... Everything old engraved "Western gate" marks.
Shop was divided into two layers, refreshments supplied mainly in the upper and the lower will provide rice, porridge, noodles and other types of snacks. Fu railing and, if the rains at this time upstairs a while the graceful young woman Acoustic sound of operatic songs, and we really think that their exposure to the same year on the western boundary the restaurants do!
Exclusive first dim sum "bit on"
The main push here is the Cantonese-style dim sum, with some other local specialties. Cantonese-style dim sum, based on the basis of the Lingnan snack, draw extensively throughout the north, including the six ancient capitals of the court surface point and the Western-style pastry techniques evolved, a variety of species 1000, the highest categories for the national snack.
Master Fan to the tables loaded with snacks, put our appetite was hanging Lao Gao. Alone on the mouth-watering colors, glistening yellow, golden, the whole is a "big bucket color Yan."
We are a bit strange, these snacks are "unmarried" lying plate or a cage, unlike other dim sum shops, the whole dish, the entire cage on a few snacks. Master said that this was their first "bit on" approach, customers can to taste the taste, I feel good, would like to go point. Take a look at the dessert menu prices, indeed, they are calculated by the piece, what shrimp dumpling king, a product meal package, style shark's fin dumplings, dumplings Lianggua juice, fragrance durian cakes, and taro corn lights, are a dollar more to more than triple the price, the economic advantages.
Characteristics of the number of snack times
The dim sum here, attracting many patrons come here to taste characteristics of the Department lies in the manufacture of every kind of pastry chef when they spend enough of the mind, this is the best dim sum several signs of representatives.
A, salty pancake: When you mention salty pancake, and many will associate it with the old Guangzhou Johnson salty pancake. But now they can consume salty pancake place is running out, but fortunately here to eat.
Salty pancake making process is not complicated, but very particular about the practice. The first is to join the Southern raw milk, milk used in the South to be more then enough of the old flavor. Second, it uses the sugar must be very carefully formulated. Master the use of white sugar, brown sugar evenly divided, and its role is: to crackling sugar, brown sugar to soft-hearted. Coupled with the fire fried, sugar consumption, a bite of big oil, it finished Picui soft-hearted, especially rosin.
B, the traditional method Mara lights: lights Mara often the raw materials for flour and eggs. But the difference here is the practice of horse-drawn cup. It followed the previous Xiguan old practice in the use of flour in the process, there will be a flour fermentation processes. The difference between the two is not fermented enough flour to make soft texture of the pastry. As a longer period of fermentation, to 45 hours, usually in many places will This process is deleted, so out of taste is not as good.
C, crisp fragrance durian: Durian here is imported from Thailand gold pillow durian can be described as upper selection. Teacher should first durian steamed, and then wrapped with flour, then into the oven baking. Mastery of which time the furnace, but good at kung fu master.
D, Lianggua juice dumplings: This Road, the skin is a dim sum Lianggua juice mixed with glutinous rice flour is made inside the stuffing is the Ma-rong, a bite continues, texture streaming juice, described as "Kujinganlai." This Road, the process of deep-fried snacks in the oil temperature should grasp the very place, to reach 140 degrees to 160 degrees, every 3-4 minutes to blow, not only in crisp taste out of the soft inside.
Of course, in addition to snacks, you can also go to the first floor to eat something else, Shaanxi snack, Shanghai dish, Sichuan dish, dessert, etc. can be a Shunde nowhere seek to satisfy your indulgence but greedy stomach.
Author: yy_j
