粤式早茶 英文介绍急需一篇关于粤式早茶的英文介绍

粤式早茶 英文介绍急需一篇关于粤式早茶的英文介绍
粤式早茶 英文介绍
急需一篇关于粤式早茶的英文介绍

粤式早茶 英文介绍急需一篇关于粤式早茶的英文介绍
Yum cha is a term in Cantonese which literally means "drink tea".It refers to the custom of eating small servings of different foods while sipping Chinese tea in Cantonese speaking areas of southern China.It is an integral part of the culinary culture of Guangdong Province,Hong Kong and Macau.In any city with a sizeable population of Cantonese people,to yum cha is a tradition on weekend mornings,and whole families gather to chat and eat dim sum and drink Chinese tea.Yum cha is also a morning ritual for the elderly to spend a good part of the morning after early morning exercise of tai chi or a walk.The tea is important,for it is said to help digest the rich foods.In the past,people went to a teahouse to yum cha,but Dim sum restaurants have been gaining overwhelming popularity of late.
Teahouse
The ritualised drinking of tea is often practised in China.The most important work on tea making is the Cha Jing (鑼剁粡).It is the only extant work of the Tang Dynasty scholar and poet Lu Yu and was written during the 700s.He describes many aspects of tea making from the location of the teahouse to the mode of drinking.His treatise is considered definitive by many.
In Northern Imperial China teahouses were regarded as retreats for gentlemen and later for businessmen.Deals would be discussed and sealed in the neutral,relaxed surroundings of a teahouse rather than in offices.
Teahouses were and are places where disputes could be settled harmoniously over tea.Courts of law are not spots where most people feel at ease.The Chinese at times replaced this setting with a teahouse and the presence of a mutually respected arbiter.The disputing parties would agree on terms and apologies,pay for the tea,shake hands and part in peace.In the same way that insurance agencies and stock brokerages in England developed out of simple coffee shops,teahouses in China were are used as places to conduct business.
Some teahouses in Hong Kong still uphold such a tradition and are frequented by Hong Kong Chinese industrialists and entrepreneurs.Traditional teahouses can still be found in the older communities.The most well-known example in Central is the Luk Yu Teahouse,a half-century-old living monument to the sedate stylishness of old Hong Kong.Stained-glass murals and massive framed scrolls decorate white walls.The teahouse's original black ceiling fans spin idly in the air-conditioned rooms.Mirrored and marbled private wooden booths are conspiratorial businessmen's havens.To go for yum cha at the Luk Yu is to enter a new era.It is best experienced mid-morning or mid-afternoon,outside the breakfast and lunch rush hours when every seat and table is usually reserved for regular customers.This very special teahouse is Hong Kong's tribute to the 8th-Century tea master - Luk Yu being the Cantonese version of Lu Yu.
[edit] Eating utensils
Teabowl
Methods of tea-tasting have undergone considerable changes since the Tang Dynasty and the use of covered teabowls is one development of note.The simple yet practical design of covered teabowls makes them an excellent utensil for tea-tasting.The fine painting on these bowls also enhances their aesthetic value.Nowadays a small teacup is used instead in most dim sum restaurants more often than not.
[edit] Chopsticks
Chopsticks,a pair of small even-length tapered sticks,are the traditional eating utensils used to yum cha.Chopsticks are commonly made of plastic in the Chinese restaurants.Held between the thumb and fingers of the working hand they are used as tongs to pick up portions of food or to sweep rice and small particles of food into the mouth from the bowl.Dim sum dishes are served in small portions and therefore convenient for eating with chopsticks.Many rules of etiquette govern the proper conduct of the chopsticks.
[edit] Toothpicks
The use of toothpicks at a table is another typical practice.Toothpicks are frequently used between courses,as it is believed that the aftertaste of one course should not be allowed to ruin one's enjoyment of the next course.
Toothpicks have another major value in that they are ideal and socially acceptable to use picking up those meal items which often defy the best chopstick approach,such as slippery button mushrooms and jellyfish slices served with sesame oil.
[edit] Dim sum
Dim sum is usually a light meal or brunch eaten sometime from morning-to-early afternoon with family or friends.Traditional dim sum includes various types of steamed buns such as char siu baau,dumplings and rice noodle rolls,which contain a range of ingredients,including beef,chicken,pork,prawns and vegetarian options.Many dim sum restaurants also offer plates of steamed green vegetables,roasted meats,congee porridge,and soups.
Dim sum can be cooked by steaming and frying,among other methods.The dim sum are usually small and normally served as three or four pieces in one dish.It is customary to order family style,sharing dishes among all members of the dining party.Because of the small portions people can try a wide variety of food.
Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers for diners to choose from.Traditionally,the cost of the meal is calculated based on the number and size of dishes left on the patron's table.Some modern dim sum restaurants record the dishes on a bill at the table.Not only is this tidier,it also prevents patrons from cheating by concealing or stealing the plates which has been known to happen.Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.
In the US and many other English Speaking countries,the word 鈥淒im sum鈥 is often mistakenly used as the name for Yum cha.In fact,in Cantonese,Dim sum (鐐瑰績) is a phrase for wide range of light dishes served alongside Chinese tea where Yum cha (楗?尪) 鈥渢ea drinking鈥?is the process.
Rituals
A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.
A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.
[edit] Finger tapping
Also known as finger kowtow,the action of finger-tapping 鈥 thanking someone in the traditional Chinese-style 鈥 has historical significance.When tea-sippers tap the table with three (occasionally two) fingers of the same hand,it is a silent expression of gratitude to a member of the party who refilled their cups.
The gesture recreates a tale of Imperial obedience and can be traced to the Qianlong Emperor,a Qing Dynasty emperor who used to travel incognito.While visiting South China,he once went into a teahouse with his companions.In order to maintain his anonymity,he took his turn at pouring tea.His stunned companions wanted to kowtow for the great honour.Instead of allowing them to disclose his identity,the emperor told them to tap three fingers on the table.One finger represented their bowed head and the other two represented their prostrate arms.
Lids need only to be left open for refills.
Lids need only to be left open for refills.
[edit] Refills
When a teapot needs refilling,the customer should leave the lid open.This is the polite and customary way to ask for a refill.Other options include placing the lid at a diagonal and letting it hang loose by the wire or leaving the cover balanced on the handle.
One story that explains this custom involves a poor student who supposedly hid a bird in his teapot.When the waiter came to refill the pot and lifted the lid,the bird flew away.The student made a loud fuss because it was a very precious bird,and the restaurant therefore owed him compensation.After this,all restaurants would wait for customers to lift the lid of an empty teapot for refilling.This custom is not common in northern China,where patrons may have to ask waiters to refill the pots.
In Hong Kong,this is also indicates quality of service.A sign of good service is when refills occur soon after the lid is lifted open,while below-par service is when no one refills the teapot for a long period of time.
[edit] Public chopsticks
Except eating with close family or eating alone,Hong Kong people use "public chopsticks" (鍏?) to pick food from the serving dish.
[edit] Washing dishes,cups and chopsticks
Before eating,usually even before making any order,Hong Kong people wash all utensils with hot water or hot tea.They then dispose of the water in a bowl on the table.Some restaurants do not provide such a bowl and a waiter has to come to help.

1.蛋挞过程。
过程如下：（转贴）
材料：面粉500克 白脱油1.125公斤 砂糖1.5公斤 鸡蛋1.5公斤 水1.5公斤
面粉1公斤 鸡蛋200克 水适量
做法：
1.制油酥：将面粉500克与溶化白脱油拌匀，擦透成油酥。
2.制蛋浆：将砂糖1.5公斤加水750克，烧成糖浆，再加冷水750克搅匀，将蛋1.5公斤溘入糖浆内，搅成蛋浆。

全部展开

1.蛋挞过程。
过程如下：（转贴）
材料：面粉500克 白脱油1.125公斤 砂糖1.5公斤 鸡蛋1.5公斤 水1.5公斤
面粉1公斤 鸡蛋200克 水适量
做法：
1.制油酥：将面粉500克与溶化白脱油拌匀，擦透成油酥。
2.制蛋浆：将砂糖1.5公斤加水750克，烧成糖浆，再加冷水750克搅匀，将蛋1.5公斤溘入糖浆内，搅成蛋浆。
3.制坯：将面粉1公斤、蛋200克，加水揉和至不粘手时，再将油酥包入，用擀面杖擀薄(约1厘米厚)，再将其对折成四层，再擀薄。如此重复折迭三次，最后擀成0.3厘米厚的薄皮。
4.成型：把饼坯放入碟形模内，把蛋浆舀入。
5.烘烤：送入炉内烘焙约13分钟即熟。
2.香满园香芋卷
主 料：
云吞皮（馄囤皮）约200克，芋头约350克，葡萄干2汤匙，蜜糖2汤匙。
配 料：
调味料：生粉1.5茶匙，生油1/2茶匙，蜜糖1汤匙。
做 法：
1、芋头去皮蒸熟，压烂加入葡萄干和调味料拌匀。
2、在云吞皮的一角扫上清水，使容易粘口，把（1）之芋头馅放在云吞皮上，包成小卷。
3、用镬烧滚三杯油，放下芋卷炸至微金黄色，沥干油分，排在碟上，浇上蜜糖便成。
备 注：
心得：香芋卷炸好后放在垫有纸巾的碟上，使吸去多余的油分，避免沥出的油浸软香脆的云吞皮。芋头以荔浦出产的最好，因它的“粉质”多一点，色泽鲜明，花纹比较清晰。
3.金牌葱油饼
材料与做法：面粉加热水搓开，后加冷水搓成面粉团，擀成薄皮，涂上适量的生油，并一边揩上葱碎和火腿蓉，一边将薄皮快速卷起成塔状，再将饼塔压扁，置于盘内，往盘内倒入一定量的生油（以浸过饼身的一半为准），入烘炉烘，烘好一面后，将其反转烘另一面，如是重复两次，待成品定型后，把盘内多余的油倒出。
特色：如年轮般烘得金黄的外层松脆香口，内里则柔软烟韧，吃多了也不觉肥腻。
教路：关键在做饼的手势，如开薄块皮的技巧、卷皮的手势等，是工多艺术的结果；葱油饼分咸、甜两种，上述的做法为咸饼，甜饼则是在压扁饼身后灌入椰蓉；将饼塔压扁，则可将卷饼时残留的空气逼出，使葱油饼更松身。
4.琥珀核桃花枝饼
主 料：
核桃肉约80克，墨鱼1只重约约600克，饼干8块，蛋1只。
配 料：
调味料：生粉1汤匙，盐1/2茶匙，蛋白适量。
做 法：
1、 将墨鱼撕去外衣，冲洗干净，切片，用搅拌机搅成肉浆加入调味料搅成墨鱼胶，放入冰箱冷藏约1小时备用。
2、 核桃肉氽水后沥干备用。
3、 每片饼干涂上墨鱼胶，上放三粒核桃肉，将涂有墨鱼胶的一面向下放入油镬中炸至金黄色，沥干油分便可上碟。
备 注：
心得：核桃肉必须氽水，以去其油腻味。
6.栗子奶露
主 料：
良乡栗子肉约360克，片糖约150克姜3片，淡奶约900克，清水2杯,姜片2片。
做 法：
1、 将栗子肉用滚水浸片刻撕去外衣，倾入清水、片糖、姜片和栗子煮约10分钟，熄火浸焗5分钟再煮五分钟，待凉备用。
2、 将半杯冰水和（1）用搅拌机搅至呈浆状，过滤后，倒入淡奶便成。
备 注：
心得：栗子煲滚后，经过浸焗再煲，会较不浸焗的来得松软和易黏
虾饺的做法：
面坯原料：澄面150g，淀粉60g，水160ml，色拉油20ml左右，盐少许
馅心原料：肥猪肉糜30g，鲜虾200g，笋50g
面皮做法：
1、澄面与淀粉混合均匀，并在锅中将水和盐混合烧开后关火
2、粉倒入沸水锅中，用筷子快速搅拌成雪花片状，盖上锅盖，闷十分钟左右
3、加入色拉油后，将粉揉匀至面团有光泽后，蒙保鲜膜，等二十分钟左右
4、面团搓长条，分成20g左右的小面团，再将面团擀平，即成面皮
馅料做法：
5、笋煮熟切细丝，虾去虾线，用纸巾吸干水份，用刀背剁茸
6、笋丝、虾茸和肉糜加盐和生粉，同方向搅匀至肉上劲
7、加少许白糖、香油、胡椒粉、色拉油混合，放入冰箱冷藏一个小时左右
8、将馅料包入面中，捏成饺子状，包好后入冰箱冷藏十分钟
9、蒸锅内将水烧开，将饺子隔水蒸大概十分钟，取出后刷层油即可
蛋黄酥
点心
材料A:咸蛋黄10个（总结下来，还是用一整个包进去好！） 红豆沙馅400g我没有用到那么多！
材料B:高筋面粉80g 低筋面粉80g 糖粉30g 油55g 水70g
材料C:低筋面粉220g 油90g
材料D:蛋黄汁1个 黑芝麻少许
准备:把咸蛋黄喷点白酒放入烤箱以180度烤约7-8分钟至半熟,待凉切成两半备用;红豆沙分成20 等份备用 （偶是没分，包的时候，感觉用多少，放多少！）
做法:
1.材料B拌匀,揉成表面光华不粘手的面团(即为水油皮) “感觉，水多了点。感觉60cc就正好。偶放了70cc，湿了点，后又加了15cc的低粉”
2.材料C拌匀,形成面团,分割成20等份(即为油酥) “90g的酥油，捏不成团。偶又加了10g左右。”（按这个量，每份油酥重17g）
3.将做法1的水油皮以保鲜膜裹覆,静至松弛20分钟
4.将松弛好的油皮面团分割成20等份,压扁后将分好的油酥面团包起来,捏紧接口,即成油酥皮. （按这个量，每份油皮重16g）
5.将油酥皮用擀面棍擀长,然后卷起来,再往长的方向擀,仍然擀长,再卷起来.如此,将所有的油酥皮擀完,覆盖保鲜膜,再静置松弛20分钟.
6.将蛋黄包入豆沙馅中备用
7.将做法5中松弛好的油酥皮全部擀成圆片,先放一点豆沙，放上蛋黄，再加入适量的豆沙（把蛋黄包满就可以了），然后像包包子一样，包好，接口一定要捏紧！整形后接口朝下排入烤盘,刷上蛋黄汁,再粘上黑芝麻,即可放入以预热至200度的烤箱内，烤约20分钟,至表面呈黄褐色即可完成!（指的是蛋液哦！）
1. Egg tarts process.
Process is as follows: (job is reposted)
Ingredients: 500 g white flour 1.125 kg oil from 1.5 kg sugar eggs 1.5 kg water 1.5 kg
Flour 1 kg eggs 200 g adequate water
Practices:
1. Yousu system: 500 g flour and melted white meat from oil, and rub thoroughly into Yousu.
2. Eggs slurry system: 1.5 kg sugar and 750 grams of water, firing syrup, coupled with cold water until blended 750 grams, 1.5 kilograms Kai eggs into syrup, eggs Jiacheng slurry.
3. System Blank: 1 kg of flour, 200 grams of eggs, add water, rub hands and stick to, then Yousu all packets with Ganmianzhang rolling thin (about 1 cm thick), then on into a four-story, again rolling thin. Fold repeat this three times, finally rolling into 0.3 cm thick skinned.
4. Molding: the pie dish billet Add to die, scoop the pulp into the egg.
5. Baking: baking furnace sent about 13 minutes cooked.
2. Vol-Manyuan taro
Major ingredients:
Wonton skin (Hun tun Paper) about 200 grams, taro about 350 grams, 2 tablespoons of raisins, 2 tablespoons honey.
Burden:
Sauces: Health 1.5 teaspoons flour, oil-1 / 2, 1 tablespoon honey.
Practices:
1, peeled steamed taro, by adding raisins pressure rotten meat and sauces.
2, in wonton skin of the iceberg So on the water, so I easily Nien, (1) of taro paste on the wonton skin, the packets into small volumes.
3, with the blame Shaogun 3 cups oil, taro rolls down the Zhadie-yellow, brown oil, ranked dish, pour it into honey.
Note:
Experience: fried taro rolls on the pad after a good dish towels, to absorb excess oil to prevent leached out of the oil-immersed soft crispy wonton skin. Lipu taro to produce the best, because of its "matte" a little more color clear, relatively clear patterns.
3. Gold medal Green onion pancake
Materials and methods: water heating rub flour opened, followed by the cold water Guocheng Mission flour, rolling into thin skin, painted with the appropriate source, and onions on the side of losers broken and ham-rong, skinned side will quickly rolled up into tower again Tap squash cake will be placed within the disk, disk to add a certain amount of source (who impregnated cake, whichever is half), all oven baking, bake good side, it will be its reversal bake another and, if repeated twice, to be finished stereotypes, the set of redundant dispose of the oil.
Characteristics: If baking in the ring as the outer crisp golden-mouth, inside the soft breathing Ren, also unknowingly eat more fatty.
The Road: The key to the pie in the gestures, such as a thin piece of skin skills, Vol Paper gestures, and so on, is the art more than the result of Green onion pancake-salty, sweet two, the above-mentioned practices of a cake, cookies, behind in the squash pie filling Yerong; cake tower will be crushed, can be Quanbing residues in the air when extracted, Green onion pancake are more lax.
4. Flowers amber walnut cake
Major ingredients:
About 80 grams of walnut meat, weighing about a cuttlefish about 600 grams, 8 biscuits, eggs, 1.
Burden:
Sauces: Health powder 1 tablespoon salt 1 / 2 teaspoon, adequate protein.
Practices:
1, will be torn off the cloak of cuttlefish, clean, slice, using slurry mixer Jiacheng meat sauces by adding plastic Jiacheng cuttlefish, Add refrigerator about 1 hour standby.
2, Tun walnut meat brown water reserve.
3, each biscuit cuttlefish painted plastic, release three walnut meat, cuttlefish will be coated with adhesive side down Add oil in the wok Zhadie golden yellow, brown oil will be on the disc.
Note:
Experience: walnut meat must Tun water to taste to its greasy.
6. Chestnut milk Lu
Major ingredients:
Liangxiang chestnut about 360 grams of meat, sugar-about 150 grams of ginger 3, Yannai about 900 grams, 2 cups water, Fasciolopsiasis two.
Practices:
1, chestnut meat roll flooding torn off a short jacket, dumped into water, tablets, sugar, cooking Fasciolopsiasis and chestnut about 10 minutes, five minutes off the Baptist oven for another 5 minutes, Dailiang standby.
2, and will be half glass of ice water (1) was used to paste mixer stirred, filtered, will be able to add Yannai.
Note:
Experience: rolling boil chestnuts, a Baptist oven to burn, the less will be more Baptist baked sticky soft and easy
Shrimp dumplings approach:
Billet of raw materials: Cheng-150 g, 60 g starch, water 160 ml, 20 ml about salad oil, a little salt
Xianxin raw materials: finishing mince 30 g, 200 g shrimp, bamboo shoots 50 g
Mianpi practices:
1, Cheng surface starch and mix well, and will be in the pot for boiling water and salt mixed clearance after fire
2, powder into the pot of boiling water, stirring quickly with chopsticks into snowflakes Flake, cover, nausea Shibanzhongzuoyou
3, by adding salad oil, it will be absorbed powder kneading dough to a shiny, Mongolia cling film, such as two Shibanzhongzuoyou
4, dough twist of a long, divided into about 20 g of small dough, then dough-rolling, top Mianpi
Topping practices:
5, bamboo shoots cooked cutting wire, shrimp to shrimp lines, drain water with a tissue, using cutting Velvet Daobei
6, Sunsi, Velvet and shrimp mince Health powder and salt, meat from the same direction homogenized Shangjin
7, add a little sugar, sesame oil, pepper, salad oil mixed Add refrigerator about 1 hour
8, topping all packets in the face, seize-shaped dumplings, properly wrapped after 10 minutes into the refrigerator
9, dome will boil water, dumplings Geshuizheng about 10 minutes, after the removal of the oil can brush
Yolk cakes
Dim Sum
A material: Xiandan Huang 10 (summarize down, or with a whole pack into it!) 400 g red Doushakan I did not use so many!
Materials B: high-gluten flour low-gluten flour 80 g 80 g 30 g oil Tangfen 55 g 70 g water
Materials C: low-gluten flour 220 g 90 g oil
Materials D: egg yolk juice a little black sesame
Preparation: the yellow spray Xiandan Liquor Add to point to a 180-degree oven about 7-8 minutes to bake半熟, Dailiang reserve cut in half; red sand into 20 equal semi reserve (even it is not at the packet, feeling how much, put the number!)
Practices:
1. Material B meat, Roucheng Sinorama non-stick surface of the dough in hand (which is water-oil Paper) "feel, water Cheledian. Feeling on just 60 cc. Dual release of 70 cc, wet, and then added the 15 cc Low flour "
2. Materials C meat, forming dough, divide into 20 equal semi (ie Yousu) "90g of the butter, pinch fragmentation Mission. Dual added 10 g about." (According to the amount of weight each Yousu 17 g)
3. Practices will be a water oil Paper were coated with a cling film, static relaxation to 20 minutes
4. Relaxation Pimian good oil is separated into 20 equal semi Mission, the squash will be good Yousu dough packets, Niejin interface, top oil Supi. (According to the amount of each oil tare weight 16 g)
5. Oil Supi rolling with a long rolling pin, then rolled up, and then further in the direction of rolling, still rolling long, then rolled up. Case, all the oil Supi rolling End, covering cling film, then static relaxation 20 minutes.
6. Yolk package will be in the standby all Doushakan
7. Relaxation will be good practice in five oil Supi all rolling into wafer, bean paste is first put, put egg yolks, add an adequate number of red bean paste (the yolk will be a full package), and then like packs of the same package, and Interface must Niejin! After the interface down into the plastic tray, brush the egg yolk sauce, black sesame again viscosity can be Add to preheat the oven to 200 degrees, bake about 20 minutes, the surface was to be completed by tawny ! (referring to the kind of oh!)

收起

The Cantonese have a custom of drinking morning tea, which generally refers to their tradition as yam cha. The tea drinking tradition can be traced back a hundred years to the Qing Dynasty. In those d...

全部展开

The Cantonese have a custom of drinking morning tea, which generally refers to their tradition as yam cha. The tea drinking traditi