Cantonese cuisine

Crabs from the wind pond

Crabs from the wind pond

VicentaLakin

But the memory of the pond/port of refuge is deeply rooted in all port cities. In the increasingly modern construction of cities, it seems that the last century's creation of wind-shielding ponds has become rare, and it is good to see the old things brought out every time people of compassion touch the image of the city, and what is the taste of a “winding pond” in the heart of the old? There are many safe harbours in Hong Kong, but the oldest and most attractive copper-turned ponds are the most representative. In 1883, the copper-turned ponds were found to have the same eccentricity of a country in a rich city, with instant seafood and boat porridge cooked in the “sea kitchen”. In many past recipes, Uncle Bo has said that the combination of garlic and bean and seafood is perfect, and that a fresh sea-flavored wind pond will not be allowed to fall, and perhaps because it is too representative. The first reaction is to have the red, hot and hot garlic covered in seafood, which is the best memory of the old harbour。
It's a wide-ranging gravy veal

It's a wide-ranging gravy veal

VicentaLakin

The evaporation bone is a flow disk from the Cantonese Tea House, which must be prepared for the table. Its greatest feature is bright colour, tender and slippery ribs. The veal varnish of the teahouse will add to the base of the tarcrete, be rich in taste and be greasy. The biggest problem we have with home-made venomed ribs is that they're dry, and the trick is that the ribs need special treatment, and you learn how to treat them with coffee, so you can make a smooth and juicy venom。