Shanghai is an inclusive city. Many Korean tourists come here to have a taste of various delicious food. Let's try some Cantonese Dim Sum today.
Surprisingly the menu here is also in Korean. What are we going to eat today? Let's choose together!
These four dishes are referred to the "King of Dim Sum". So let's learn from the main chef how these dishes were made.
"Hello Chef. There are so many dishes here today and all looks very nice. So I want to ask if there are any special techniques for these dishes." Chef replied, "The Tao Tao Ju Roast Goose with Centry-Old History, is selected from the Black-brown goose of Qingyuan Guangdong, baking at 150—180℃ in the oven. As for the Iced Sweet & Sour Pork, its skin is very brittle, and the meat is very tender. Seafood Red Rice Roll is one of the classic dishes which is made from eight ingredients including prawns."
"If you choose one from all the dishes, which has the most traditional technique?" "That must be Tao Tao Ju Shrimp Dumplings. It is our intangible cultural heritage dim sum.Very fresh crispy and juicy. If you want to gain a deeper understanding of our Cantonese dim sum culture, I'll take you to wrap the shrimp dumplings."
The chef is preparing for the material of the Shrimp Dumplings. Let's try the Shrimp Dumplings. Are there really containing three shrimp dumplings inside? The skin outside is very chewy and the shrimp inside is very elastic. It's really delicious.
Let's learn how to make shrimp dumplings! "For each one there are three shrimps inside, it's about 50 gram each. Then you place it flat. There should be a groove in the concave of the hand. Put that shrimp down. Pick it up, place it on the thumb. Use our index finger to push. One press with one fold. Each of our shrimp dumplings should be pushed 13 creases."
