Dry steamed dumplings (Steamed dumplings) is the traditional name of Guangdong points in the Cantonese-style steamed pork dumplings tea dry tea market is one of the popular dessert will point. In the 1930s, dry steamed pork dumplings has swept across Guangdong, the past 20 years, has spread throughout the cities of Guangxi, Lingnan restaurant, restaurant Chashi essential goods.

Dry steam is semi-fat pork dumplings, shrimp, wonton skin and eggs as the main raw material, soy sauce, sugar, salt, chicken powder, pepper, cornstarch, cooking wine is produced by processing the ingredients. Many people mention Cantonese-style tea immediately think of shrimp dumplings, pork dumplings. Dry steam dumplings thin dough wrapped meat material Banlu steamed, US color flavor, texture run cool, refreshing and not greasy.

Dry pork dumplings steamed pork dumplings and steamed beef dumplings dry two kinds. In which the history of the beef dumplings seven or eight decades. Beef, pork dumplings production methods are: beef taken veins removed, together with the chopping knife Rouli pig, ginger, wine mix, tarts to gluey, reshaping a ball on a plate. Two each dish, steamed into the steamer. Now, together with the horseshoe grain, grain bamboo shoots and other tasty ingredients to make them more delicious and refreshing, no smell of mutton fat. Now Guangzhou and some high-end restaurant in which to spend fresh shrimp dumplings, pork dumplings of this new approach, the taste is extremely delicious, smooth taste! So, when Guangzhou morning tea, remember to call on a basket of dry steam dumplings, this historic taste delicious.