Fry

Author: Huang Wen (Editor)
Publisher:
Publish Date: 2005-04-01
Features: Gathering friends, family reunions, and a house full of guests are the scenes of Guangdong tea houses; using tea as a stage and dim sum as the performance, with flavors blending from China and the world, ancient and modern, are the characteristics of Guangdong dim sum; listening to Nanyin music lingering in the air, savoring fragrant Cantonese dim sum, and enjoying life's struggles freely are the trends of Lingnan culture. Today, all of this can be enjoyed at home without leaving. Morning tea, night porridge. With tea, enjoy Cantonese dim sum; with porridge, meet friends. The Guangdong tea market operates three sessions a day: morning, noon, and evening. Cantonese dim sum blends flavors from all over the world. Immersed in an exquisite tea house, savoring the lingering charm of Cantonese dim sum amidst the rich Nanyin music—what a delightful experience! As the poem goes: "One cup, two pieces, to the tea house, marvel at the magic of Nanyin and Cantonese dim sum. The host finds comfort, slowly savoring,." Among Guangdong dim sum, pan-fried varieties are the most popular. Common examples include "Fragrant Fried Radish Cake," "Phoenix Glutinous Rice Chicken," "Fresh Shrimp Pan-Fried Pastry," and "Fragrant Fried Shrimp Rice Noodles," etc. The techniques for making pan-fried dim sum generally include three main characteristics: First is "dry frying," where the main ingredients and seasonings are marinated, left to rest for a moment, then coated with egg batter or flour batter, and pan-fried in low heat until cooked. Second is "braised frying," where the main ingredients are cut and coated with flour or egg batter, pan-fried in low heat, then added with seasoning broth and thickened into a sauce. Third is "stewed frying," where the main ingredients are pan-fried with high heat until slightly cooked, then added with chicken soup or seasonings, stewed in low heat until flavorful and tender. Pan-fried dim sum has a sweet and fragrant taste, is good for digestion, and is oily yet not greasy.