Plain white rice Kueh is a very popular Kueh snack in Chaozhou. During important festivals, every household would make plain white rice Kueh themselves. The stuffing of plain white rice Kueh is very special. It is made of stir-fried sticky rice, because Teochew ancestors mainly ate Kueh with rice stuffing at every festival and at New Year to wish for a golden harvest. Plain white rice Kueh is white on the outside and peach-shaped with plain white rice as stuffing. That’s where its name came from.
White cut chicken is a traditional, common chicken dish in Cantonese Cuisine with great presentation and taste. It is easy-to-make and cooked in its entirety in hot water without other ingredients to keep its original flavor. White cut chicken is light and delicious. The chicken’s skin is light colored, nearly white and the meat is quite tender, moist, and flavorful. A condiment usually accompanied by combining finely minced ginger, green onion, salt and hot peanut oil. Additional dips can be spicy mustard, hoisin sauce, soy sauce, oyster sauce, or chili pepper sauce. The famous Panxi Restaurant white cut chicken was once awarded the Jingding Award for high quality products by the Ministry of Commerce.
White cut duck is a traditional, famous Cantonese dish of the Han nationality in Zhanjiang, Guangdong Province. It is a common duck dish in Cantonese cuisine. Locals in Zhanjiang attach great importance to making white cut duck, including selecting duck, cooking and making condiment. Only local ducks with small bones raised in peasant family can be selected; ducks with big bones raised with fine fodder can never be used to make this dish. The duck should be cooked with gentle heat and medium-well. Condiment is made of kaempferiae and garlic paste. White cut duck’s meat is tender without unsavory taste. It can nourish the stomach, prevent phlegm from forming, stop coughing, nourish yin and moisturize the lung. In Zhanjiang, white cut duck is as famous as the seafood, white cut chicken and white cut dog.
Guangdong white sugar cake sponge was first created in Lunjiao, Shunde, Guangdong Province in the Ming Dynasty. Now it is one of the most common pastries in Guangdong and Hong Kong. It is said that a vendor surnamed Liang created this pastry when he accidentally dropped the powder while steaming sponge cake. White sugar cake sponge is fresh and sweet and looks simple, but in fact it is complicated to make. It is made from rice flour, white sugar, water, and a leavening agent.
White boiled shrimp is a famous Cantonese dish of the Han nationality in Guangzhou, Guangdong Province. Its main ingredient is shrimp which is boiled in hot water to preserve its original flavor of freshness, sweetness and tenderness. After peeled, the shrimp is then eaten with soy sauce. White boiled shrimp is fresh, tender and delicious.
This is a classic Cantonese dish with strong local characteristics. Its way of cooking is closely related to the geographical environment, economic condition and custom in Guangdong. Cantonese cuisine is all about the quality and taste. It is light in flavor, fresh and delicious. The main ingredients of this dish are drumsticks, pork, quail, and fresh sleeve-fish. Fresh shrimp meat is minced and added with plain boiled pork, water-chestnut, celery salt, aginomoto, and egg. The mixture is made birdie-shaped and decorated with dried meat slice, shrimp tails and black sesame, and then steamed for five minutes and placed in the plate with sauce. This dish is tasty and its cooking method is sophisticated and very typical in Cantonese cuisine.
Put chai pudding is a pastry snack in Guangdong. Its main ingredients are rice flour and wheat flour. There are two types of Put chai pudding, old style and crystal style. Old style Put chai pudding was very popular in the past, but now crystal style one is more commonly seen. The flavors of Put chai pudding include azuki bean, mung bean, Hami melon, pineapple, chocolate, banana, honey peach, and strawberry.
Cha siu bao is one of the representative, traditional dim sums of the Han Nationality in Guangdong Province. It is also one of the four major dim sums of the Cantonese style morning or afternoon tea, and the other three are shrimp dumpling, Shumai and egg tart. It is named so because of its cha siu pork stuffing. Its dough is made from fermented dough usually used in the north. Cha siu bao is made bird cage shaped, because after proper fermentation, the top of the bun would naturally crack when it is steamed well. In fact, it is kind of like the flowering steamed bun with cha siu pork stuffing.
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