Classroom | The ‘Big Brand’ Dim Sum at Cantonese Restaurants: Ordering the Signature Dish

Cantonese people love dim sum, not only for drinking tea, but also with dim sum being essential. In the tea market, you must eat meat, and ribs are a good choice. Guangdong Province uses ribs as dim sum.Dim Sum Ribs The texture is translucent and tender white, with a bouncy and refreshing taste, and it is one of the most popular dim sum in Cantonese restaurants.

Dim sum consumption can continue until neighboring noon, and the lunch market is popular in the 1980s and 1990s. Garlic Ribs It is also one of the first dishes to order. It has won many gold awards, and it is still deeply loved by a large number of diners after decades. This time, the kitchen studio class, a chef proficient in Cantonese cuisine,Wang Dingwill share the recipes of these two ribs with everyone, the original flavor version, allowing you to taste the grand-level Cantonese flavor at home.

• Ingredient Selection

• Semi-Processing Methods

• The Method of Making Translucent and Tender Ribs

• The Requirement of 'Meat Bouncing Off the Bone'

• Golden Garlic Ribs Recipe: Crispy on the outside and juicy on the inside.

• The Piang Recipe to Achieve Golden Color Without Adding Dyes.

Note:When making garlic ribs, a food processor or juicer will be used, please be aware of this, and purchase accordingly.