"Jiang cuisine is also known as Hakka cuisine. Hakka was originally from the Central Plains, and after moving south, its customs and food still retain a certain Central Plains style.

This dish mostly uses meat, very little aquatic products, the main ingredients are prominent, the fragrance is strong, the oil is heavy, the taste is salty, and it is good at casserole dishes. Representative dishes include salted curium chicken, zodiac duck, plum cabbage button meat, beef balls, sea cucumber crispy balls...... Wait.

Yue style dim sum is also one of the famous delicacies, it is characterized by a wide selection of ingredients, fine production, a variety of fancy dishes, both salty and sweet, and fresh taste. Each type of dim sum pays attention to the harmony of color and luster, and the shape is different, which makes people never get tired of eating.

Dim sum snacks rich in local characteristics include: shrimp dumplings, dry steamed siu mai, powdered fruit, Pantang horseshoe cake, honeycomb taro corner, chicken cake, glutinous rice chicken, hometown saltwater corner and so on.

Among them, there are many famous snacks, famous snacks, and famous flavor foods. Such as the Manchu and Han feasts, the fruit and the beautiful snacks, the dim sum feast, the braised skirt wings, the brand skin suckling pig, etc.

Yue-style snacks belong to Lingnan flavor, mostly from the folk, and most of them have been handed down and become traditional famous foods.

At present, there is a difference between snacks and dim sum, snacks refer to those small rice and noodle foods operated by street shops, which are relatively simple to make; Dim sum is a variety of tea houses, morning tea, as well as weekly desserts, etc., characterized by: more fancy varieties, fine modeling.

There are four types of mature methods for Yue style snacks: steaming, frying, boiling, and frying, which can be divided into six categories:

Oil, i.e., fried snacks, in rice, noodles and miscellaneous [a ^ book ^ read ^ novels] [.[ yb][du].] Grain is raw material with different flavors; Cakes, mainly rice and noodles, followed by miscellaneous grains, are steamed to cook, which can be divided into two categories: fermented and unfermented;

Flour and noodle foods, made from rice and noodles, are mostly cooked. Porridge has many names, most of its names are determined by the ingredients, and some are called by the flavor characteristics of the porridge;

Desserts refer to all kinds of sweet snacks, excluding pastries and cakes, and the materials used are mostly roots, stems, stems, flowers, fruits, kernels, etc., in addition to eggs and milk;

Omnivorous, anyone who does not belong to the above categories, is named because of its mixed materials, and is known for its low price and diverse flavors. ”

He Qiliao spoke with relish, and even the two little girls were interested, and Zhang Binhui here was even more impatient: "Why do you say so much, hurry up!" ”

Huo Shengnan smiled: "Okay then, then let's serve the soup first." ”

He Qiliao slapped his palms, and the waiter brought a pot of soup over. The soup has not yet arrived, and the fragrance has already reached the nose.

"This is Ejiao red date black chicken soup, it is made of Ejiao, red dates, black chicken simmered slowly, has the effect of nourishing the liver, invigorating qi, nourishing blood, and nourishing yin, I specially ordered it for three girls."

He Qiliao really said that he was addicted, and the waiter here helped everyone serve soup, and he gushed endlessly:

"Old fire soup is also known as Cantonese soup, is the secret recipe of food tonic health preservation inherited by Cantonese people for thousands of years, the Chinese old fire soup cooked in slow heat, the heat is enough, the time is long, not only to take the effect of medicine, but also to take the sweetness of the mouth.

It is also a delicious soup cooked by Cantonese women with all kinds of warmth, which has the effect of regulating the balance of yin and yang in the human body, and is also a medicinal soup that assists in treatment and restores the body.

Cantonese people have a long history of drinking old fire soup, which is closely related to the hot and humid climate of the local area, and the type of soup changes with the seasons, and for many years, making soup has become an indispensable part of the local people's life.

As the saying goes, "It's better to eat without vegetables than without soup." Some people even made up a sentence "those who can't eat eat meat, and those who can eat drink soup" said. Serving soup first, then serving dishes, has almost become an established pattern of local banquets.

In this hot summer, after a busy day of work, drink a bowl of old fire soup that cleans the heart, the taste is really pleasant for everyone.

Hey, wait, leave a bowl for me. ”

Why abandon Liao, this is right, Zhang Binhui has already gone down a few bowls, and if he doesn't grab it, he doesn't have to think about it.

After the soup was drunk, the dishes came up, and the first dish was the winter melon cup.

This dish is a classic dish with a winter melon theme and winter melon as a utensil. Its production is to use half of the unpeeled winter melon as the food material and also as a utensil, the shape of the artistic processing, with shredded meat, lotus seeds, mushrooms, etc., after slow simmering until the winter melon is fully ripe before serving.

The ingredients in the cup pay attention to different colors, shredded meat, lotus seeds, and shiitake mushrooms with different colors, and then with bamboo shoots, green peppers, carrots, salted cabbage and other shredded colors, the colors are colorful and harmonious, delicious and nutritious.

As a utensil, the winter melon knife is exquisite, its appearance is carved with dragons and phoenixes, flowers and birds, the pattern is varied, lifelike, and with the meaning of the beautiful and quite artistic dish name "Hundred Flowers Welcome Spring", this winter melon cup immediately leaves people with a common enjoyment of taste and fantasy.

The ingredients Zhang Binhui has checked, although there are flaws, but the flaws are not hidden, this winter melon cup is brought up, and it immediately attracts a piece of applause.

The second course was served, hibiscus open side shrimp.

The waiter was about to introduce, Huo Shengnan waved her hand and let her go, she can cook this dish, she must be sure.

"This dish is my specialty, I see that this plate is served with 80% of my heat, so let me introduce it to you.

This hibiscus open-edge shrimp is made with three ingredients: prawns, bell peppers, ginger and garlic. To cut shrimp, cut the slice from the back of the prawn, remove the shrimp line, use the blade to break the tendons in the belly of the shrimp, and marinate with salt and wine for ten minutes.

Then stuff the hibiscus and minced ginger into the back of the shrimp, sprinkle with diced bell peppers, steam in a steamer, and take it out after three minutes.

This dish is not ordinary, it has health benefits.

Shrimp meat has the effects of tonifying the kidney and strengthening yang, promoting milk and anti-poisoning, nourishing blood and consolidating essence, dissolving stasis and detoxifying, nourishing qi and nourishing yang, relieving pain, appetizing and dissolving phlegm.

Shrimp is nutritious, and the meat is soft and easy to digest, which is an excellent food for people who are weak and need to recuperate after illness;

Shrimp is rich in magnesium, which can protect the cardiovascular system, it can reduce the level of cholesterol in the blood, prevent arteriosclerosis, and at the same time dilate the coronary arteries, which is conducive to preventing hypertension and myocardial infarction;

Shrimp meat also has the effects of tonifying the kidney and strengthening yang, promoting milk and anti-toxin, nourishing blood and solidifying essence, dissolving stasis and detoxifying, nourishing qi and nourishing yang, channeling and relieving pain, appetizing and phlegm.

Well, I've said so much, everyone understands the characteristics of this dish, right? ”

Huo Shengnan shook her head as she spoke, everyone on the table was already eating hotly, and when she stopped talking and raised her chopsticks, there were only shrimp shells left on the plate.

Zhang Binhui and He Qi Liao laughed, Ling Doudou and Mo Yingxuan were shy, but there was no way, eating was like this: the dishes must be good, coupled with the professional commentary of the gourmet, it is impossible not to be appetizing.

This restaurant is very professional, the waiter serves the food like a cloud, and after a while, a table of dishes has been placed on the table, including unicorn sea bass, salt chicken, baihua fish maw, Yue-style stuffed duck, peony fried stuffed snake breast......

Even a few side dishes are refreshing and ridiculous, fragrant and pleasant, and several people eat with their eyebrows open and smile, dripping with joy.

(This chapter is dedicated to Chinese cuisine only)