Cantonese cuisine

A wide-range honey sauce fork bun

VicentaLakin

ONE OF THE COMMERCIAL PRACTICES OF THE FOUR KINGS (SHRIMP DUMPLING, DRY STEAMING, FORKBREAD, EGGBREAD) OF THE GUANGDONG REGION, WHICH IS A REPRESENTATIVE FEATURE OF THE TRADITION, IS THAT THE FINISHED PRODUCT WILL HAVE BIG CRACKS AND WILL EAT SOFTLY AND EASILY. THIS FORMULATION AND PRACTICE, AS WELL AS A SOFT MOUTH (FORMULATED REFERENCE HOUSE AND ROAD) BAKER: ORINGER 6D (BM1352B-3C) FLOUR: FINE GRAPHITE GRAPHITE POWDER STEAMER: WESTHOUSE WTO-PC3001

Wide intestine powder

VicentaLakin

The Hong Kong tea restaurant and the morning tea are often ordered together and do their own work, although the preparation is somewhat cumbersome and tools are difficult to find, all the difficulties are not difficult to eat。

Roast chicken

VicentaLakin

Chickens are fresh。

Pineapple crotch

VicentaLakin

Sour sweet。

Porridge

VicentaLakin

The Huffy Chicken is one of the traditional Han sites in early tea in Guangdong province. It has a fragrance, a fragrance, a taste, a taste of lubricant rice, a taste of chicken that fully permeates the oatmeal, long fragrance of the Huffy leaves, an appetite for the food, and a unique taste. The platinum chickens, the stick of the rice, the smooth of the chicken, the fresh of the mushrooms and the smell of the leaves, in the midst of each other's steam, permeable each other, and the most solid, full and straight-faced fragrance of the skin。

Double milk

VicentaLakin

We'll have soup and doll food

VicentaLakin

Sandbag

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Snack-tailed pancakes

VicentaLakin

Snack-tailed pancakes are well known traditional snacks in the Guangdong region. The pasta used to be the festival food, and people used it for lunch every morning of the festival to go up to the mountain and come home. Pie-tailed pancakes are so thin and resilient that they do not lose their taste by softening their internal sauce. Today's story is about this famous tweezer: tweezers。

The veal claws

VicentaLakin

A very high single-rate meal in the teahouse is most common, especially in the early tea in Guangdong, where there are crumbs. Through five stages, the chicken claws are tempting, the fragrance is juicy and the entrance is broken. It can be called the human spirit in the teahouse, and it is dizzying to see the ingredients used in professional practices, since homemaking is simple, practical and delicious. It's not much, but if it's a good match, it'll make delicious veal claws. It's really good to have a sauerkraut claw from a star hotel. But you can't do it yourself less than in the teahouse, but it's just a little longer。