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1、粤菜-水晶虾饺Cantonesecuisine,oneofthefourgreattraditionsofchinesecuisine.Thecantoneseattachgreatimportancetomouthfeel,anditisfamousforthetasteoflight、fresh、crispy、tender、smoothwhichstandforsourthchina'scharacter.Interestingly, there is no widespread use of fresh herbs in Cantone
2、se cooking. Garlic, chives and coriander leaves are notable exceptions, although the latter tends to be mere garnish in most dishes. Other ingredients include spring onion, sugar, salt, soy sauce, rice wine, vinegar, scallion oil, and sesame oil. Ginger, chili peppers, five
3、-spice powder, powdered white pepper, star anise and a few other spices are used, but often sparingly.Therearemanytastytraditionalsnacksin Cantonesecuisine .ShrimpDumplingisoneofmyfavorite.Itisaexquisiteminidumplingwithfreshshrimpinit.Shrimpdumplings,transparentandexquisite
4、,smoothtaste.It'sthetraditional beautyofGuangdongteahouse,restaurant.Guangdongpeopledrinktea,willneverdispensewith asteamedshrimpdumplings.Excellentshrimpdumplings,skinwhiteasice,asthinaspaper,translucent,peepofmeat,tastesmoothclearfreshandtasty.Shrimpdumplingsoutsidefirsta
5、ppearedinguangzhouteahouseneartheriverfloodedthemarket.Whereitisrichinfishandshrimp,teahousemasterwithpork,bambooshoots,madeofmeat.Theshrimpdumplingskinglue(big)ricenoodles,cortexthicker,butasaresultofshrimpflavortheUnitedStates,quicklyspread.Thecity'steahouseintroducedthes
6、hrimpdumplings,improved,becameapointofGuangzhou, longlasting.Shrimpdumplingsonmakingmoreexquisite,willtheclearsurface,flourshrimpdumplingskin;Rinseshrimpstirshelledblotmoisturecrushedintomeatglue,fatmeatcutintofinegrained,blanchinguntiljustcooked,reoccupyclearwatersoaked,is
7、bothcoolanddonotsendoutthefatmeat;Addeggwhite,thin,largeandflavorpowder,sesameoil,pepperandotheringredients,madebyfrozenshrimpdumplingssteamed.Shrimpdumplingsthinandtranslucent,freshdumplingsintradermalfillingfaintlyvisible,shapedlikeacombabanana.Duetothebeautifulappearance
8、, smooth taste,delicious,favoredbycustomersathomeandabroadpraise.Nearlyadecadeofch
