Cantonese Tea House Snacks: The Secret Craft of the Pastry Chef Fully Revealed

Author: Jin Hua
Publisher:
Publish Date: 2005-06-01
Features: The translucent pink shrimp dumplings, golden and crispy spring rolls with a delightful crunch, and the vibrant, cloud-like and flower-like shaomai that flutter in the air. A wide variety of Cantonese dim sum, fragrant and abundant to the point of being overwhelming, are steamed to perfection by the chef's magical, cheerful hands. In a teahouse brimming with steam, tea aroma, and the sound of laughter, three or five friends gather with a pot of tea and a few plates of dim sum, fulfilling the deep yearning in their hearts. Not only does it satisfy their cravings, but it also soothes and comforts their souls. In fact, the brilliance of the finished dim sum is matched only by the chef's refined and dazzling skills in the making process, which are truly admirable!
In the past, chefs in each teahouse guarded their dim sum-making techniques as closely as secrets, and mastering the craft was no easy feat. However, skills must be passed down to flourish. This book reveals the secrets, including six major categories of dim sum—small dishes, spring rolls, tapioca starch, rice rolls, shaomai, and tofu skin rolls—with a total of 22 detailed step-by-step photos. As you read this book, it’s as if an utterly generous master is by your side, guiding you personally, allowing you to master the art of Cantonese tea-time dim sum at home. Whether you aim to refine your skills or simply learn out of interest, absorbing these precious treasures of experience, repeatedly challenging yourself, and mastering the essence of the craft will undoubtedly become your most valuable asset.