Blog

Pork joint stewed with rock sugar冰糖肘子 Style of cooking: Beijing cuisine

Sliced Noodles刀削面 Area: Shanxi Province 地区：山西 Flavor: salty and fresh 口味：咸鲜 Introduction:介绍： Sliced noodles are a famous Shanxi and Shaanxi snacks. The noodles are smooth, tender, tasty and refreshing. The chefs’ slicing motions performed when cutting the noodles are pleasing to the eye.刀削面是山西、陕西一带尤为出名的小吃之一。不仅吃时滑嫩爽口，而且削面师傅一刀紧一刀的动作，便给人一种赏心悦目的感觉。
Characteristics: the shape of noodles is that of a willow leaf, it is soft inside and its surface is al dente. The noodles are smooth, agreeable to the taste and easy to digest.特色：形如柳叶，内软外筋，光滑适口，易于消化。
Ingredients: 500g of flour and 285g of water原料：面粉500克，水285克。
Cooking methods:制作方法： 1. Pour the flour into the basin and add the water, knead the dough till it becomes smooth, and then cover it with a damp cloth.1.将面粉倒入盆中加入水和成面团，揉至面团光滑时，盖上湿布面。
2. When slicing the noodles, the chef stands in front of pot with boiling water, and with the dough in his left hand below shoulder height. The chef leans forward with tile-shaped blade made of a steel disc in his right hand. The dough is sliced from top to bottom and from left to right. The noodles can take diamond shapes or be made up of strips, but the length, thickness and breadth should be uniform or only slightly different. The process of slicing, boiling and fishing out the noodles is a circular one.2.削面时，站立在沸水锅前，左手托面低于肩部使其向前倾斜，右手持用钢片制成的瓦形刀，从上往下、自左到右削成三棱形、肩条形皆可。但要宽厚、长短基本相同，随削、随煮、随捞循环操作。
3. When enjoying the noodles, one can pour gravy or a variety of meat or vegetable toppings over the noodles before mixing them well.3.吃时，根据食者的喜好，浇上打卤或各种荤素浇头拌匀即可。

Area: Guangdong Province地区：广东 Flavor: sweet口味：甜味 Introduction: 介绍： Double-layer steamed milk originated in the Daliang Town, Shunde District, Guangdong Province – hence getting its name “Daliang double-layer steamed milk”. It is made from fresh milk and raw egg through the process of boiling and steaming. There are two thin oil-like layers on the snack’s surface; lending it the double-layer as part of its name. Double-layer steamed milk has been popular in Guangdong Province since the 1930s and 1940s and its popularity and fame remains.双皮奶因首创于广东顺德的大良镇，故又称大良双皮奶。是用鲜牛奶和鸡蛋液经过煮、蒸而成。因其表面有两层薄皮，呈膏脂状，所以叫双皮奶。双皮奶自20世纪三四十年代流行于广东，至今不衰，享誉遐迩。
Characteristics: the snack’s surface is bright and smooth. It is pure white, fragrant, sweet, smooth and so tender that it melts in the month.特色：表皮光亮滑润，色洁白，香甜滑润，入口则化。
Ingredients:原料： Fresh milk 500g, white sugar150g, and 200g of liquid egg.鲜牛奶500克，白糖150克，鸡蛋液200克。
Method of preparation:制作方法： 1. Put the white sugar into 500g of fresh milk and boil the mixture until the sugar melts. Pour it into three small bowls and let it cool.1．将鲜牛奶500克加入白糖，用火煮至糖溶化。分倒在3个小碗中，晾凉。
2. Run the toothpick along the bowl edge and lift a corner of the solid milk skin on the surface of the bowl gently, then tilt the bowl and pour out the sweet milk. The skin of the milk will be sticking to the bottom of the bowl.2．用牙签从碗边插入，将碗上面的一层奶脂凝皮轻轻挑起一角，然后将碗倾斜，倒出碗中的甜奶汁，奶皮则贴在小碗的底部。
3. Put the raw egg into the milk and stir well before pouring the mixed egg and milk into three small bowls. Let the milk skin float on the surface.3．将鸡蛋液加入奶汁中，充分搅匀，再从挑角处将蛋奶液倒入3个小碗中，让奶皮浮在上面。
4. Put the bowls into the steamer to steam thoroughly.4．碗放入蒸笼内蒸熟即成。