Cantonese cuisine

White Jade's Jane

White Jade's Jane

VicentaLakin

This traditional cuisine has a retrospective name -- White Jade Tibetan. And the climes of ripe winter guacamole are fertilized, and their special fragrances are evaporated, like the radiant platitude of the interior. And its charm is its secret hidden in its belly. The smell of duck, the smell of bacon, the freshness of seafood, the beauty of the fungus... The combination of several high-quality foods, each with its own characteristics. It's rich, it's smelly, it's cleverly catalyzing an unusual sense of taste. In the middle of the summer, the winter melons are the best
Back to the taro

Back to the taro

VicentaLakin

The return of the taro is a well-known snack, often serving as a table snack at the shoal table. Since the return of taro is made of starch-rich taro with sugar, it is particularly glitter and sweet. In addition to potatoes, which can be used as a salsa dish, the salsa head and potatoes are used to be placed on the plate by the salsa, which, because of their whiteness and their golden yellow colour, is also called the "silver column of gold" or "silver of gold". The return of sand is a method of cooking in the glucose, which melts sugar into syrup, then puts the fried raw materials into the syrup, so that they are cooled and condensed, and so that the glucose in the outer layer of the raw materials becomes white frost. Because the Chauzhou people call sugar sugar sugar, returning sand is the word “back sand” when it melts it into syrup and becomes solid sugar powder after cooling。
Pineapple and shrimp

Pineapple and shrimp

VicentaLakin

THERE HAVE RECENTLY BEEN MANY BRIGHT BLUE SKIES IN THE SADDLE MOUNTAIN, ESPECIALLY A FEW DAYS AFTER THE SPRING RAIN, AND THE BLUE SKY CLOUDS HAVE OPENED UP THE MOOD. AFTER A WINTER OF FOG AND COLD, YOU'LL BE GRATEFUL FOR THE WEATHER. WE HAVE ONLY ONE PLANET, AND IT IS EVERYONE'S RESPONSIBILITY TO BETTER GUARD THIS HOME UPON WHICH TO LIVE. EVERY YEAR, 22 APRIL, WORLD EARTH DAY, IS INTENDED TO DRAW MORE ATTENTION TO THE ENVIRONMENT AND TO MOTHER EARTH AND TO CALL ON ALL TO CONTRIBUTE TO ENVIRONMENTAL PROTECTION. IN FACT, ENVIRONMENTAL BEHAVIOUR CAN START WITH SMALL THINGS AROUND US: REDUCING THE USE OF ONE-OFF ITEMS, SAVING WATER AND ELECTRICITY RESOURCES, AND NOT WASTING ALL KINDS OF MATERIALS... IT IS THESE SEEMINGLY INSIGNIFICANT SMALL MOVES THAT ARE IMPORTANT INITIATIVES TO IMPROVE THE ENVIRONMENT. THE TREATMENT OF LEFTOVERS IS A PROBLEM FOR THOSE WHO COOK ALMOST EVERY DAY. FOR THOSE FOODS THAT ARE NOT SUITABLE FOR THE SECOND MEAL, WE MUST TRY TO KEEP THE AMOUNT OF FOOD IN CHECK, AND FOR THOSE THAT ARE LEFT, WE MUST NOT LEAVE IT SO EASILY. DO IT YOURSELF, DON'T WASTE, ELIMINATE LEFTOVERS, SUPPORT ENVIRONMENTAL ORGANIC HEALTH AND REDUCE ENERGY CONSUMPTION! LOVE OUR PLANET AND MAKE EACH AND EVERY ONE OF US A GREAT LEFTOVER. THE LEFTOVERS LOVE EARTH! THE LEFTOVER EATERS, WHO MAKE PINEAPPLE SHRIMP, ARE THE MAIN SINGERS OF PINEAPPLE AND SOY SAUCE, SO THE LEFTOVERS CAN MAKE A DELICIOUS PINEAPPLE SHRIMP. WHEN THE OIL BAR IS BOILED TWICE, THE SKIN IS SOUR, THE FLESH IS SO TENDER, AND THE TASTE OF THE Q BULLET IS SO DELICIOUS! EVEN IF I DON'T MAKE SALAD SAUCE, I CAN EAT A PLATE
Shrimp rice congee

Shrimp rice congee

VicentaLakin

The porridge, which holds an important place in the food of the Guangdong people, has always been known for its diversity, from wealth to poverty, from elegance to pomp, and for its rich home and human taste. The cooking methods of Guangdong porridge have always been sophisticated, with the use of fire and fire, and a special knowledge has been developed on "colour, scent, smell". Today, this porridge, which is simple with a pressure pot, is a good choice for the entrance, which is fragrance, sweetness and fresh smell。