Text/Picture Yangcheng Evening News All-Media Reporter Ma Siyong Wang Min
The summer temperature is as hot as fire. After the mild summer heat, the "food-savvy" Cantonese people are looking for refreshing summer dishes everywhere. In Guangzhou, in addition to the new local Cantonese cuisine products that are launched in season, northern restaurant brands are also not to be outdone, using well-known local ingredients to prepare refreshing seasonal new dishes in summer.
Cantonese-style soup made with seasonal ingredients
Winter melon is one of the favorite summer-relieving fruits and vegetables of Cantonese people. Winter melon is rich in water, sweet in taste, cold in nature, and has the effects of reducing heat, diuresis and swelling. The chef of Guangdong Yingbin Hotel , who insists on innovation in Cantonese cuisine, compared the winter melon varieties many times and selected the pink-skinned winter melon produced in Conghua, Guangzhou to make the "Conghua Pink-skinned Winter Melon Cup". Pink-skinned winter melon has a thin layer of frost on the outside, thin skin, more pulp, and soft flesh.
The chef adds traditional eight treasures when cooking, namely shrimps, chicken, pork, roast duck, duck kidney, shenggua (luffa), fresh mushrooms, and lotus seeds , and finally decorated with night scented flowers . Drink a bowl of summer-relieving seasonal soup before meals to dissipate the heat in your body.
For Cantonese people who have studied food thoroughly, seasonal fruits in summer are also the main ingredients in cooking.
Entering July, the best fruits from Lingnan are on the market one after another. The yellow skin loved by Cantonese people is ushering in a bumper harvest this year. Of course, chefs will not miss this good time. Guangzhou Star River Hotel uses the waxy yellow skin of Baiyun Longgang chicken hearts, paired with Guangdong Qingyuan farm chicken and native pig stewed for four hours, making every drop of it sour and delicious.
The seemingly simple "Chicken Heart and Yellow Skin Stewed Pig Zhan" is very particular in its preparation. Every yellow skin in the soup has been carefully selected by the chefs. Each fruit weighs 9-14 grams. Before cooking, the chef cleans the yellow skin, makes a cross on the pointed end, and takes out the core for later use; blanch the pig meat, old chicken, and chicken feet to remove the blood, put the yellow skin into the stew pot, and pour Add mineral water and simmer for four hours.
The fresh taste of classic northern Shandong cuisine
If Guangdong diners want to taste authentic summer Shandong cuisine, they don’t need to go far to the north, they can also taste it in Guangzhou. Recently, Shandong hometown , which specializes in the research and development of Shandong cuisine, has launched regional and seasonal fresh dishes. From the ingredients used in appetizers to seafood, each dish embodies the authentic northern flavor.
Among the cold appetizers, "Qingdao sea jelly" is a snack made from seabed Gelidium dried in the sun and then boiled with water. The crystal clear jelly is paired with Jiaodong Jingou sea rice, which is cool and refreshing, with its own ocean flavor. It is a delicacy that Shandong locals must eat every summer to relieve the heat.
Mata Lake lotus root is produced in Huantai County, Zibo. It is as white as jade, tender and fresh. The new lotus root from July to August can also be eaten directly as fruit. "Iced Mada Lake Lotus Root" has round and snow-white lotus root slices paired with fragrant sugar osmanthus. After being chilled, the lotus root is extremely crispy and sweet. After entering the mouth, there is a hint of sweetness from osmanthus sugar , which is suitable for the hot summer.
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Source | Yangcheng Evening News·Yangcheng Pai
Editor | Chen Yuxia
Proofreading | Xie Zhizhong
