Cantonese Tea House Snacks II: 32 Classic Secret Craftsmanship Shared Without Hiding!

Author: Jin Hua
Publisher:
Publish Date: 2005-08-01
Features: Following the publication of "Tea Time Snacks in Guangdong Style," the author has once again collected and compiled a variety of previously unrecorded snack types into "Tea Time Snacks in Guangdong Style II," with the hope of introducing more diverse Guangdong snack recipes to readers and allowing them to personally experience the vibrant joys and essence of these snacks. This book is categorized by main ingredients, featuring ten major categories including wheat flour-based, glutinous rice-based, potato/taro-based, water chestnut starch-based, lotus leaf rice-based, noodle-based, congee-based, jelly-based, sago skin-based, and sweet-based, totaling 32 types of Guangdong snacks. In addition to general savory snacks like "Char Siu Pastry" and "Taro Dumplings," this book extensively includes renowned Guangdong desserts such as "Grind Water Chestnut Cake," "Mango Jelly," "Orange Juice Sago Pudding," and "Almond Tofu." It also introduces representative light meals like rice, noodles, and congee, featuring dishes such as "Lotus Leaf Pearl Chicken" and "Fish Fillet Congee." The master chef reveals all his secrets, providing detailed step-by-step instructions. As long as readers follow the recipes, they can confidently showcase their skills at home and create a variety of impressive tea time snacks that are sure to earn applause.