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Top ten famous Guangzhou dim sums [Copy link] 中文

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Post time 2012-1-10 15:02:45 |Display all floors
Guangzhou is famous for its snack foods, or dim sum, which are a part of the city’s culture. In Cantonese-style tea restaurants, carts are wheeled from table to table, from which diners can choose tapas-portioned dishes they like. Overseas, dim sum is even more popular than other Chinese dishes.

The 10 most famous dim sum foods in Guangzhou are:

10. Shrimp dumplings 薄皮鲜虾饺

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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9. Shrimp wonton noodles 鲜虾云吞面
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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8. Egg tarts 酥皮鸡蛋挞
Egg tarts are a pastry commonly found in Hong Kong, Guangdong and Asian countries. Often baked in a round pastry mould, the egg tart consists of an outer puff pastry crust filled with egg custard, which is a mixture of sugar and egg. Unlike English custard, milk is normally not added to the egg custard, and the tart is not sprinkled with ground nutmeg or cinnamon before serving. It is served hot rather than at room temperature. Today, egg tarts come in many varieties, including honey-egg, chocolate tarts, ginger-flavored egg, green-tea-flavored tarts and other types.
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7. Sticky rice with chicken in lotus leaf 荷香糯米鸡
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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6. BBQ pork buns 蚝皇叉烧包
Although visually similar to other types of steamed dumplings, the dough of BBQ pork buns is unique because it uses yeast or baking powder as leavening, which makes the bun taste somewhat like soft bread. In the center of the bun is tender, sweet, slow-roasted pork tenderloin, called char siu in Cantonese. It is diced and then mixed with a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, Shaoxing wine or dry sherry, soy sauce, sugar and cornstarch. BBQ pork buns are sometimes sold in Chinese bakeries.
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5. Litchi Bay-style congee 荔湾艇仔粥
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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4. Pantang water chestnut cakes 泮塘马蹄糕
Water chestnut cake is a sweet Cantonese dim sum snack made of Chinese water chestnut shreds or powder. The best water chestnuts are said to be produced in Pantang in western Guangzhou. The cake is usually cut into square-shaped slices and steamed or pan-fried before serving. The cake is soft but keeps its shape when it is ready to serve. Often a golden brown color, it tastes slippery, refreshing and tasty with a chestnut flavor. Sometimes the cake has chopped water chestnuts embedded into each square piece.
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