广东点心广式点心港式点心批发大全!

2013年02月18日

港式点心系列

 

美食殿堂  致力于营养美食的创造

电话:010-51645670/13801197573

网址:pickupgrp.com

 

 

 

 

港式点心品种 

港点一绝:虾饺皇

港式一饺:水晶虾饺

港点一包:叉烧包

港府一香:奶皇包

时尚一品:马拉盏

创新一刻:糯米卷

古法一吃:糯米鸡

福气之饺:鱼翅饺

传统二蒸:虾仁猪肉干蒸、牛肉干蒸

笼仔三包:蛋黄流沙包、芝麻流沙包、花生流沙包

*香煎二饺:菜肉煎饺、香茜饺

*酥烤三挞:鸡蛋挞、牛奶挞、葡挞

*温炸三卷:虾仁春卷、黑椒牛柳春卷、黑椒牛柳春卷

*甜蒸四包:鲜橙包、椰王包、莲蓉包、豆沙包

*潮州三杰:南瓜果、鱼腐、腐皮卷

*粤港八糕:马蹄糕、眉豆糕、南瓜糕、红豆糕、绿茶糕、芋头糕、萝卜糕、海鲜八宝糕

*多味三角:咸水角、水晶角绿茶、奶皇)、鱼角

*风云双包:叉烧大包、上海风味大包

注:还有更多种类。

 

 

  

dim sum(粤语),即标准汉语中的“点心”。

 

点心是个很奇怪的词汇,无法直译成英文,但其意思就是“触及心灵”

港点早已在世界美食殿堂中占一席位,点心份量少、造工细,它的哲学其实就是让人在一顿餐的时间内,品尝最多种类的食物和多种不同的味道。

虾饺、烧卖、叉烧包等都是点心中较为著名的美食,其着重用料的新鲜和清新的口感。烹调方法以蒸熟和稍微煎炸为主,务求保留食物本身的原味。

虽然中国到处都有点心,但只有在粤港地域才是最为丰盛和令人眼花缭乱的。

今天,我们把这样的美食进行传递!开始吧,我们的美食家!

 

 水晶虾饺[包点之首  传承正宗]

水晶虾饺是“四大天王”之首(与干蒸烧卖、叉烧包、蛋挞同誉)。

我们在制作上极其讲究,虾饺皮白如雪,薄如纸,半透明,皮内鲜虾馅料隐约可见,形似一梳香蕉。由于外形美观,以旺火蒸之,达到晶莹通透,馅心红白双映生辉,百食不厌而回味无穷,深受食客赞誉。

 

港式开口叉烧包[制作讲究  上乘质优]

上等的叉烧包采用肥瘦适中的叉烧肉作馅,包皮蒸熟后软滑刚好,稍为裂开,露出叉烧馅料,渗发出阵阵叉烧的香味。

我们制作叉烧包的工艺标准是:高身雀笼型,大肚收笃,爆口而仅微微露馅。

 奶黄包【相惜相融  香香入口  

奶黄包是港点中很有名的品种之一,创始人王亭之也同时催生了著名的XO醬与阿一鮑魚。

由于在馅料中加入了澄粉、吉士粉、奶粉,又以蛋黄相配伍,使得产品色泽淡黄诱人、口味香甜适中、口感软滑细腻,是一种极具特色的甜味点心。

 

 虾仁烧卖【风行八十载  美味百分百】 

把鲜虾加盐上劲道,再混合猪肉馅,使得肉质弹性,味道包裹性更强。用鲜黄色的薄皮包裹,顶端加上一枚经过调味处理的大鲜虾,一切都是那么的无可挑剔!

在粤港盛行80年始终经久不衰,可见此款美食的诱惑所在!

 

 牛肉烧卖【港点先祖  一脉相传】 

最早出现粤港包点的时候就有牛肉烧卖的身影,直到现在,牛肉烧卖也是整个港点中极其具有代表性的产品。采用水牛肉而不是黄牛肉作为主要的馅料,使得整体品质上升了一个很大的台阶。

 

 糯米鸡【相辅相成  美味有幸】 

很久以前就有人发现糯米与鸡的融合是一次伟大的创意,拆开荷叶时清香扑鼻,鲜味四溢,糯米润滑可口,鸡肉味道完全渗透到糯米之中,荷叶的清香回味悠长。为了餐饮平台更好售卖,把产品尺寸进行了的科学改良。

 

 糯米卷【新派港点  休闲滋味】 

糯米卷的味道不知该怎样说才是最准确的,每每的吃上一口,都不会急匆匆的想着下一口,而是会耐心的细细的品着嘴里的这一口。它会给你一种细腻的糯米香,很满足。

 

 马拉盏【阳光美味  心动相随】 

这是一款完全创新的美食,更像是蛋糕店里的杰出作品,松软绵滑,香浓可口。都说它很阳光,因为它存在于玻璃窗前、友情之间、关爱之间或是休闲的那一时刻。

 

 花生流沙包【流质非凡  香甜四溢】 

很多人忘不了花生流沙包那种馅料的质感,所以它可以一马当先,很快成为极受欢迎的港点之一。只要一口咬下去,里面咸蛋黄的流质馅料就会涌出來,香甜十足,唇齿留香。

 

 蛋黄流沙包[升级美味  一鸣惊人]

在奶黄包的基础之上,疯狂的食客们又创造出了另外一种全新口感的作品,既蛋黄流沙包之后,这种流沙的设计概念被世界饮食界称之为分子美食的又一力作。

 

芝麻流沙包[不可貌相  不可想象]

看似外表极其普通的包包,只要趁热轻轻的掰开芝麻流沙包,借着流淌下来的芝麻沙,一口口的吸允,那种浓郁的香甜味道沁人心脾,立刻使人满足备至。这也就是为什么会有那么多的热迷们始终对它孜孜不倦,情有独钟。

 

 

 鱼翅饺[中国之味  世界之福]

将泰国散翅加鲜鸡熬制汤膏,拌入馅料,使得精肉、竹笋、冬菇等主辅材都完全的吸收了特殊的翅汤,味道鲜香可口,是南北方乃至世界都可以接受的福气之饺。

 

 南瓜果[甜品世家  中西合璧]

完全不是普通的南瓜果,这款作品属于一次最佳喜好的集结,南瓜、胡萝卜、鸡蛋、炼奶、奶油、奶粉、吉士粉一应俱全,一层层的香甜之气递进而来,不要急着吃下第二口,细细的感受一下这个优美的味道。

 

 咸水角[糯米粘甜  馅料咸香]

咸水角由糯米粉、小麦粉、姜、蒜、鸡肉、竹笋、冬菇、洋葱、虾仁的完美结合,也称为“五味元宵”,寓意聪明、会算、长久、向上。怪不得在香港,咸水角是茶楼里必备的点心之一,每每食时,也不忘与好兆头的结义。

 

 奶皇水晶角[皇家血统  与茶相伴]

把鸡蛋、奶油、炼奶、椰蓉、吉士粉制作成一种QQ的果冻式点心,此创意是源自于英国茶点,配合各式拼配茶,是绝佳的配伍美食。

 

黑椒牛柳春卷[酥香脆爽  菜点合一]

一道熟悉的菜肴与春卷结合,是一种尝试。所以,牛柳的选料更为谨慎,有韧劲,又要有肉质。黑胡椒、柱候酱、豆豉、沙爹粉的综合调制使得春卷的口味概念有了一个新的认识。

 

咖喱鸡春卷[酥香脆爽  淡辛回味]

黄咖喱、黄姜加鸡肉的辛香还是比较适合跟多人群的喜好,淡淡的咖喱香一直在不知不觉中回味。此款作品的风格与传统的咖喱辣味不太一样,因为,它始终属于点心的类别。

 

虾仁春卷[酥香脆爽  清甜柔滑]

虾仁与虾泥的清甜与春卷的酥脆形成了不同的口感口味,就是这样一种美食感觉使得整体味道的层次十分清晰。美味的传递感十足,以白粥相伴成为绝配。

 

鸡蛋挞[入口即化  蛋香四溢]

我们制作的是酥皮,是咬下去面渣四溅的蛋挞皮,不是带有曲奇味道的牛油蛋挞皮,但这就是香港人最喜爱的鸡蛋挞。最传统的港式鸡蛋挞也是英国蛋挞传入香港后的杰出改良,直至现在,原始美味一直遥遥领先于葡挞与牛奶挞。 

 

菜肉煎饺[中餐西吃  独特风味]

香港人对饺子的热爱不逊于北方,吃什么样的饺子要蘸什么样料汁就是淋漓尽致的体现。菜肉煎饺选用的精肉与南方的大绿叶白菜调理而成,煎制后采用蒜茸番茄酱作为蘸料是十分地道的港式吃法。 

 

海鲜干蒸烧卖[颗颗香美  小而精良]

海鲜干蒸烧卖是为了更好的适应不同口感需求,在虾仁烧卖基础之上进行的改变。为了使烧卖的口感口味得以优质的体现,馅料中又加入了海鲜配方,使得味道劲足。

 

罗汉斋包[小滋小味  素淡有味]

小麦粉、鸡腿菇、红萝卜、平菇、黑木耳、银耳、冬菇、南腐乳、花生酱、芝麻酱、海鲜酱的综合调制,素的有理,素的还算有滋有味。

此款产品真正吃法是用葱碎与盐焗鸡粉调制成料水,再与罗汉斋包相煎而成。可谓香气四溢,回味悠长。

 

芋头豉汁蒸排骨【爆香之味 醇厚之香】:

小肋排骨上的肉较少且劲道十足,最适合做蒸排骨所用,我们就是选择这样的小排,以此达到地道的口感口味。

为使肉质更松且容易吸收味道,采用3款酒相互腌制,2次轻冷藏。蒜蓉与豆豉在精细的比例下炒至出爆香之味,再与排骨齐蒸,发挥出特别的醇厚之香。

精益求精的传统工艺使得排骨香气四溢,定会令你的胃口大开。

 

花生豉汁蒸凤爪诱人美味 滋味浓香

凤爪炸制的火候与冰水浸泡的分钟都是很讲究的,地道的操作工艺才对得起柱候酱、海鲜酱、蒜蓉、蚝油、干豆豉、豆豉辣酱、白胡椒、广东米酒、生抽、老抽、干辣椒、香油、冰糖、麦芽糖、白醋、花雕酒、姜、料酒、生粉这些繁多的精选辅材。口感软滑,滋味浓香,不难得知凤爪的诱人美味。

 

粟米饼【香甜滋味 留香不退】:

为了更加完善的质感,面皮采用粟米粉和南瓜粉按比例融合。新鲜玉米粒上大火猛蒸,再投到冰水中急冻,然后再放入搅拌好的鱼肉滑,简简单单的加入不到3种调味料,包制成小饼。香煎粟米饼也是港式早茶中最常见的美食之一,也是现在受热爱程度提升较快的美食之一。

 

西洋菜饼【原汁原味 健康永贵】:

西洋菜实名豆瓣菜。一向讲究生活质量的港澳人十分喜爱西洋菜质地脆嫩、多汁,色泽青绿,清香爽口。西洋菜又被称为益脑健身的保健蔬菜,营养丰富,维生素及矿物质含量高,西方人们认为西洋菜也是一种极好的儿童食品。尝尝吧,我们的西洋菜饼,原汁原味,健健康康。

 

 白馒头【奥运产品 安全产品】:

没什么可说的美食产品,看似大家都是一样的。可在2008奥运会、残奥会选馒头产品的时候,我们生产的馒头在检测的70多项指标中脱颖而出,美食不单纯是口感口味,关键还是安全。

 

麦香馒头【奥运产品 健康一品】:

在安全的前提上为馒头的健康更上一层楼!

 

麦香花卷【奥运产品 营养佳品】:

小麦粉与小麦皮的合理比例,更使产品口感获得提升,营养价值也再次提高,为更多热爱健康美食的人们提供多种多样的安全放心包点。

 

港式灌汤小笼包【汤汁润滑 入口即化】:

皮薄且有弹性,馅料香甜软滑,汤汁润口不油腻。小笼包入口后,皮、馅、汁有统一融合的味道,不是那种皮是皮、馅是馅、汁是汁的感觉。吃上两个,你能体验到小笼包也会有入口即化的美妙,这也是我们精细创作的点睛之笔。

 

叉烧大包【餐饮红牌 古法风味】:

叉烧大包曾经是茶楼里面的“红牌”,每台必点。现在风水轮流转,时兴复古,我们又把“大包”重新推出江湖。

材料选择的严格和做法的地道,是保证大包的正宗与美味的前提。掰着吃,每块面都带着正合适的叉烧馅料,包体与馅料的完美搭配,不多不少。我们不惜请来农家主妇遵照传统大包的做法人手包制,尽力保留古法的风味。

 

上海风味大包【食材地道 食在健康】:

这款上海风味大包在海派风味的基础上,融合了港式滑肉包的制作工艺,采用好面好肉好食材加工而成,保证美食产品的安全性与健康性。

好材料遭遇好手艺,其美味自有保证。

 

虾饺皇 [精心缔造  精艺传承]

虾生猛,料足,虾鲜肥美,个头大,其实都不是虾饺皇的本质所在。虾饺皇尊贵与大气的表现都是在莫名之中,从眼望到,口咬到,舌尝到,一直到后来的心里想,都有欣喜的感受。这就是“皇”!由外及内,由内而享,就是我们对虾饺皇研制的精髓所在。

 

 

韭菜猪肉煎饺 [非同凡响  粤味闪靓]

后鼓前弯,形似弯月,咸甜适中,,饺皮韧口。煎烘之下,香气浓郁。不同于北方传统的韭菜猪肉馅饺子,港式煎饺的本质特点在于分量足,肉馅上劲,弹力,韭菜先去辣气,保留鲜味,使得整个馅料平和中味道十足。

 

 

绿茶水晶角 [创意无限  美味盛宴]

水晶角是由奶油、炼奶、椰蓉、吉士粉制作成一种QQ的果冻式点心,是众多星级酒店冷餐会上的常客,也是夜店必备佳品,更是咖啡厅及休闲场所的畅销美食,现在也被快餐店采用,深受食客喜爱。水晶角有绿茶,奶皇,黑芝麻,红豆四种口味。

 

 

马蹄糕 [粉质细腻  招牌甜食]

色茶黄,半透明,可折而不裂,撅而不断,具有软、滑、爽、韧的特质,味香甜,添加特制的广式糖水使得味道更加淳朴地道。也可凉食。在茶餐厅中,出现最多的甜食就是马蹄糕。人们在饮茶吃饭之后品尝一两块马蹄糕,确实别有一番清新的滋味。

 

 

肉丝腐皮卷 [早茶名点  茶粥搭档]

肉丝腐皮卷是粤菜早茶里的名点,金黄油润,鲜香可口,皮滑,汤汁清润,是一道非常不错的茶粥小点,可蒸、煎、炸、烘焙均可。无论怎样加工,都会配上橘汁或是番茄酱蘸料。肉丝腐皮卷也被称为热茶点与潮汕粥的最佳搭档!

 

 

广式叉烧餐包 [美食起源  经典无限]

广东是中国面包的起源地,广式餐包也是中国最早西点的延展美食,后来传入香港,并一举成名!
以小麦粉、酵母、鸡蛋、果仁粉等加水调制成面团,经发酵、整型、成型、焙烤、冷却等过程加工而成。
包內加入叉烧与特制酱汁,烤好后趁热在餐包表面刷上蜜糖,香气迷人,松软且富有弹性。
在整个粤港地区的中高档酒楼里,餐包已经成为了桌桌几乎必有的餐后点心。

 

鲮鱼蛋饺 [新鲜传递  美味提升]

新鲜鲮鱼肉经过全人工手打成胶,再加入适量芫茜,猪肉,胡椒,陈皮等材料后完成整个加工过程,小麦粉与鱼肉混合制成鱼角皮。此款美食原汁原味,可煎、可蒸,口感弹力十足,鱼肉保持传统鲜香味道。

 

Yum cha is a term in Cantonese which literally means "drink tea". It refers to the custom of eating small servings of different foods while sipping Chinese tea in Cantonese speaking areas of southern China. It is an integral part of the culinary culture of Guangdong Province, Hong Kong and Macau. In any city with a sizeable population of Cantonese people, to yum cha is a tradition on weekend mornings, and whole families gather to chat and eat dim sum and drink Chinese tea. Yum cha is also a morning ritual for the elderly to spend a good part of the morning after early morning exercise of tai chi or a walk. The tea is important, for it is said to help digest the rich foods. In the past, people went to a teahouse to yum cha, but Dim sum restaurants have been gaining overwhelming popularity of late.

Teahouse
The ritualised drinking of tea is often practised in China. The most important work on tea making is the Cha Jing (茶经). It is the only extant work of the Tang Dynasty scholar and poet Lu Yu and was written during the 700s. He describes many aspects of tea making from the location of the teahouse to the mode of drinking. His treatise is considered definitive by many.

In Northern Imperial China teahouses were regarded as retreats for gentlemen and later for businessmen. Deals would be discussed and sealed in the neutral, relaxed surroundings of a teahouse rather than in offices.

Teahouses were and are places where disputes could be settled harmoniously over tea. Courts of law are not spots where most people feel at ease. The Chinese at times replaced this setting with a teahouse and the presence of a mutually respected arbiter. The disputing parties would agree on terms and apologies, pay for the tea, shake hands and part in peace. In the same way that insurance agencies and stock brokerages in England developed out of simple coffee shops, teahouses in China were are used as places to conduct business.

Some teahouses in Hong Kong still uphold such a tradition and are frequented by Hong Kong Chinese industrialists and entrepreneurs. Traditional teahouses can still be found in the older communities. The most well-known example in Central is the Luk Yu Teahouse, a half-century-old living monument to the sedate stylishness of old Hong Kong. Stained-glass murals and massive framed scrolls decorate white walls. The teahouse's original black ceiling fans spin idly in the air-conditioned rooms. Mirrored and marbled private wooden booths are conspiratorial businessmen's havens. To go for yum cha at the Luk Yu is to enter a new era. It is best experienced mid-morning or mid-afternoon, outside the breakfast and lunch rush hours when every seat and table is usually reserved for regular customers. This very special teahouse is Hong Kong's tribute to the 8th-Century tea master - Luk Yu being the Cantonese version of Lu Yu.

[edit] Eating utensils
Teabowl

Methods of tea-tasting have undergone considerable changes since the Tang Dynasty and the use of covered teabowls is one development of note. The simple yet practical design of covered teabowls makes them an excellent utensil for tea-tasting. The fine painting on these bowls also enhances their aesthetic value. Nowadays a small teacup is used instead in most dim sum restaurants more often than not.

[edit] Chopsticks

Chopsticks, a pair of small even-length tapered sticks, are the traditional eating utensils used to yum cha. Chopsticks are commonly made of plastic in the Chinese restaurants. Held between the thumb and fingers of the working hand they are used as tongs to pick up portions of food or to sweep rice and small particles of food into the mouth from the bowl. Dim sum dishes are served in small portions and therefore convenient for eating with chopsticks. Many rules of etiquette govern the proper conduct of the chopsticks.

[edit] Toothpicks

The use of toothpicks at a table is another typical practice. Toothpicks are frequently used between courses, as it is believed that the aftertaste of one course should not be allowed to ruin one's enjoyment of the next course.

Toothpicks have another major value in that they are ideal and socially acceptable to use picking up those meal items which often defy the best chopstick approach, such as slippery button mushrooms and jellyfish slices served with sesame oil.

[edit] Dim sum
Dim sum is usually a light meal or brunch eaten sometime from morning-to-early afternoon with family or friends. Traditional dim sum includes various types of steamed buns such as char siu baau, dumplings and rice noodle rolls, which contain a range of ingredients, including beef, chicken, pork, prawns and vegetarian options. Many dim sum restaurants also offer plates of steamed green vegetables, roasted meats, congee porridge, and soups.

Dim sum can be cooked by steaming and frying, among other methods. The dim sum are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions people can try a wide variety of food.

Dim sum dishes can be ordered from a menu or sometimes the food is wheeled around on a trolley by servers for diners to choose from. Traditionally, the cost of the meal is calculated based on the number and size of dishes left on the patron's table. Some modern dim sum restaurants record the dishes on a bill at the table. Not only is this tidier, it also prevents patrons from cheating by concealing or stealing the plates which has been known to happen. Servers in some restaurants even use different stamps so that sales statistics for each server can be recorded.

In the US and many other English Speaking countries, the word “Dim sum” is often mistakenly used as the name for Yum cha. In fact, in Cantonese, Dim sum (点心) is a phrase for wide range of light dishes served alongside Chinese tea where Yum cha (饮茶) “tea drinking”, is the process.

Rituals
A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.
A tea-drinker tapping the table with her fingers to show gratitude to the member of the party who has re-filled her cup.

[edit] Finger tapping

Also known as finger kowtow, the action of finger-tapping – thanking someone in the traditional Chinese-style – has historical significance. When tea-sippers tap the table with three (occasionally two) fingers of the same hand, it is a silent expression of gratitude to a member of the party who refilled their cups.

The gesture recreates a tale of Imperial obedience and can be traced to the Qianlong Emperor, a Qing Dynasty emperor who used to travel incognito. While visiting South China, he once went into a teahouse with his companions. In order to maintain his anonymity, he took his turn at pouring tea. His stunned companions wanted to kowtow for the great honour. Instead of allowing them to disclose his identity, the emperor told them to tap three fingers on the table. One finger represented their bowed head and the other two represented their prostrate arms.
Lids need only to be left open for refills.
Lids need only to be left open for refills.

[edit] Refills

When a teapot needs refilling, the customer should leave the lid open. This is the polite and customary way to ask for a refill. Other options include placing the lid at a diagonal and letting it hang loose by the wire or leaving the cover balanced on the handle.

One story that explains this custom involves a poor student who supposedly hid a bird in his teapot. When the waiter came to refill the pot and lifted the lid, the bird flew away. The student made a loud fuss because it was a very precious bird, and the restaurant therefore owed him compensation. After this, all restaurants would wait for customers to lift the lid of an empty teapot for refilling. This custom is not common in northern China, where patrons may have to ask waiters to refill the pots.

In Hong Kong, this is also indicates quality of service. A sign of good service is when refills occur soon after the lid is lifted open, while below-par service is when no one refills the teapot for a long period of time.

[edit] Public chopsticks

Except eating with close family or eating alone, Hong Kong people use "public chopsticks" (公筷) to pick food from the serving dish.

[edit] Washing dishes, cups and chopsticks

Before eating, usually even before making any order, Hong Kong people wash all utensils with hot water or hot tea. They then dispose of the water in a bowl on the table. Some restaurants do not provide such a bowl and a waiter has to come to help.



 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
来源:北京邻家小厨餐饮管理秒速时时彩
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