Wake me up with "one cup and two tablets"-Guangdong morning tea

It is indeed recognized that Cantonese people can eat.

Morning tea, also known as "sigh tea", is an attitude and a kind of enjoyment every time.

Cantonese people often say "drink tea when you are free".

The water is boiling and the tea is beautiful. In a cup of two pieces, it contains daily human feelings and transparency.

Cantonese people not only drink morning tea in the morning and noon, but also drink morning tea in the evening. The same pattern just changed its name.

Drinking morning tea is not only a national event, but also a short-term "blowing water" for parents. Even a lot of business is discussed in teahouses.

A coffee table, a pot of kung fu tea, several cages of snacks, relatives' parties, friends' parties, business talks, gossip and public relations ... this is a versatile and endless place.

A pot of boiling hot tea and a few exquisite snacks constitute the simple and unforgettable happiness of Cantonese people.

"One cup and two pieces" has therefore become a classic symbol of Guangdong morning tea culture.

It is morning tea, not an alarm clock, that wakes Cantonese people.

At six o'clock in the morning, you will find a long queue at the door of restaurants and teahouses.

When people say "good morning" to each other, they are all thinking, whether it is "the best chicken feet with abalone sauce" or "steamed chicken feet with black beans".

Those who get up earlier than the diners are of course the pastry chef in the teahouse.

Mixing dough, scraping skin, stuffing, and cooking. ...

The original bland materials, through the skillful hands of the pastry chef, have become a series of memorable refreshments.

Before the official dinner, as rumored in the Jianghu, Cantonese people will definitely burn the dishes and chopsticks with tea in luxury.

This is not because people are obsessed with cleaning and stubbornly believe that high-temperature tea has the function of disinfection and sterilization.

More importantly, it is regarded as a ritual handed down from generation to generation.

As the first of the "Four Kings" of dim sum in a teahouse, shrimp dumplings can best represent the morning tea level of a teahouse and also test the skills of dim sum chefs.

The thin skin is crystal clear, and the tough jiaozi wraps 1-2 complete shrimps.

Morning tea without shrimp dumplings is soulless.

Chicken feet have always been one of the most popular snacks in Guangdong tea houses, and morning tea must be the main point.

The difference between chicken feet and ordinary chicken feet is that they are fried first and then steamed. Soft chicken feet are soaked in rich sauce, and can be deboned with a light suction, which is deeply loved by the elderly and children.

Small ribs look pale in color, but the meat is tender and smooth, so tasty that even the bottom taro will be eaten up every time.

Dried tangerine peel beef balls, usually added with dried tangerine peel, coriander and horseshoe, have unique flavor, tender meat and chewy taste.

Rice rolls is a must-have dish for every household.

To understand Guangdong people's feelings for rice rolls, we can compare Tianjin people's obsession with pancake fruit with Shaanxi people's picky about Chinese hamburger.

Thin-skinned stuffing is thinner, and the sweetness of stuffing and the fragrance of rice paste are just right.

Morning tea snacks have spread so far, and thousands of varieties have been developed.

In addition to the "four heavenly kings" of morning tea-shrimp dumplings, chicken feet, spareribs and beef balls with dried tangerine peel, there are also "eight donkey kong" such as dry steamed dumplings, glutinous rice chicken and rice rolls rice porridge.

As the carrier of the morning tea industry, it is the standard of every tea house.

The unfamiliar and familiar Cantonese atmosphere, from refreshments to exquisite life attitude, to the old days of sitting around and chatting with friends, makes people miss it very much.

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