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Do you know what is the best Cantonese Dim Sum?As a Cantonese,I don't know at all.So visitors confuse in the restaurant.But we are here to tell you the answer,the best Cantonese Dim Sum.More information about the best Cantonese Dim Sum,please visit Hulutrip.com for more.
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Yum cha (simplified Chinese: 饮茶; traditional Chinese: 飲茶), also known as going for dim sum, is a type of Chinese style brunch tea, which involves drinking Chinese tea and eating dim sum. It is popular in Cantonese-speaking regions in China, including the southern provinces of Guangdong and the special administrative regions of Hong Kong and Macau, and has spread to other regions worldwide due to the presence of overseas Chinese.
Best Cantonese Dim Sum,Best Cantonese Dim Sum 2017,Guangzhou Yum Cha Guide,Guangzhou Dim Sum Guide,Guangzhou Traditional Dim Sum,Guangzhou Dim Sum Review,Guangzhou Dim Sum Review,Guangzhou Top 5 Dim Sum
As Cantonese people tend to avoid fried foods early in the day, steamed dishes dominate most dim sum menus. There are also snack-sized portions of pan-fried, deep-fried, and steamed food served in bamboo steamers, which are designed to be eaten communally and washed down with tea.[1] In general, people go to Yum cha with families, co-workers, and groups of people, so it is also a common choice for people to get together and catch up.
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Top 5 Shrimp Dumplings
Shrimp dumplings, or har gow in Cantonese, have a thin and translucent wrapping made of wheat starch, tapioca starch, oil and a small amount of salt, added with boiling water. Traditionally, the wrapping should have at least seven and preferably ten or more pleats and is sticky and chewy. The filling contains shrimp, cooked pork fat, bamboo shoots, scallions, cornstarch, sesame seed oil, soy sauce, sugar and other seasonings. The dumpling is steamed in a bamboo basket until translucent. It is usually served with soy sauce or red rice vinegar.
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Top 4 Shrimp Wonton Noodles
This snack, which consists of wontons and noodles, is usually served in hot soup, garnished with Chinese chives and chopped spring onions. Inside the thin wrapping of a wonton, the filling is a mixture of shrimp, pork and eggs, or even a complete shrimp. The noodles are made of flour and eggs, without any water added, so they taste slippery and elastic. To ensure that the noodles are perfectly al dente, the correct cooking process must be strictly followed. The wontons are cooked first, and then placed in the bowls, with five per bowl. The thin noodles are blanched for 10 seconds, then rinsed in cold water and placed on the wontons. Piping hot bouillon is then poured into the bowl on top of the wonton noodles. Then the Chinese chives and chopped spring onions are added.
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Top 3 Sticky Rice With Chicken in Lotus Leaf
Steamed glutinous rice is mixed with chopped chicken, which has been stir fried with mushrooms, spring onion, ginger, soy sauce and other seasonings, then wrapped in a fresh lotus leaf and steamed for at least 30 minutes. The rice becomes chewy and the chicken tastes tender, with the flavor of the lotus leaf.
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Top 2 Litchi Bay-Style Congee
Litchi Bay-style congee has fish, shrimp, fried peanuts, fried squid, fried rice noodles, fresh lettuce, jellyfish slices, coriander, spring onion and basil. Its name comes from a legend of a young man from a rich family in Litchi Bay, in the western suburbs of Guangzhou that has litchi trees planted on river banks. His family ran into financial difficulties, so to make a living, the young man bought a small boat and sold congee from the boat. The rich ingredients made the congee so delicious that it attracted many customers. Now the unique congee can be found in many restaurants in Guangzhou, including roadside eateries and luxury hotel restaurants, but it is no longer served on boats.
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Top 1 Steamed Rice-Flour Rolls
The steamed rice-flour roll originated in Guangzhou as early as the late Qing Dynasty (1644-1911). The rolls have different fillings, such as pork, beef, shrimp or preserved vegetables. The rolls, white and crystal in appearance, taste delicate. In Guangdong and Hong Kong, the rolls are often eaten with soy sauce or spicy sauce with sesame seed oil; in Singapore and Malaysia, it often goes with sesame seeds and sweet sauce.