Author: angela627

Top ten famous Guangzhou dim sums [Copy link] 中文

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Post time 2012-1-10 15:08:29 |Display all floors
3. Shahe rice noodles 传统沙河粉
Shahe rice noodles are made from rice flour, a typical southern China cuisine popular in Guangdong, Guangxi and Hainan. They are believed to have originated in the town of Shahe, now part of Tianhe District in Guangzhou. White in color, half-transparent and elastic, Shahe rice noodles taste somewhat slippery. They are often stir-fried with meat (beef in most occasions) and vegetables, cooked with fish slices and vegetables with soup, or served cold with fruit or vegetable juice.
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Post time 2012-1-10 15:09:02 |Display all floors
2. Steamed pork dumplings 干蒸烧卖仔
Steamed pork dumplings became very popular in Guangdong in the 1930s. During the last 20 years, it has spread to adjacent Guangxi Zhuang Autonomous Region and even the whole country. Wheat flour is used to make the dumpling wrapper, which is thin, half-transparent and looks like a flower. Its fillings include minced pork, beef and shrimp, mixed with the shreds of water chestnuts or bamboo shoots, ginger juice and wine. The dumplings are steamed in a bamboo steamer. The dumplings may go with vinegar and garlic slices.
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1. Steamed rice-flour rolls 广州拉肠粉
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.
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