Guangzhou is in southern China, on the coast. A mild climate and access to the sea gave the province a vast variety of foodstuffs and ingredients and it is credited with the invention of the greatest number of dishes some say around 400,00 with 250 different ways of cooking pork alone!
Cantonese is however, a non holds barred school; practically everything which may be eaten with impunity, from pig’s testicles, to snails, frog’s legs, fish and chicken heads, duck’s tongues and webbed feet, snakes and sea urchins, is cooked and eaten. And it is here that the now universally popular Dim Sum originated.
Literally traslated, Dim Sum means “something to dot the heart with ” Traditionally a tea house repast, many Chinese restaurants today will keep the Dim Sum trays tiers of steaming bamboo baskets piled high over boiling water or bouillon, with those items needing the least cooking at the very top coming from morning until evening. Mouth sized morsels of delicious, steamed spareribs in sauce, called Thai Kuat; red cooked sweet savoury pork in cloud light white buns called Char Siew Pau; and a magically succesful combination of diced pork and crisp, sliced water chestnuts wrapped in the merest skin of egg dough topped with crab’s eggs, called Siew Mai, are among the classic array of low calorie, steamed, high protein snacks suitabl for eating from morning until cocktail time.
** Char Siew Pau Recipe**
** Low Calorie Diets**
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