상해에서 중국 음식을 맛보다丨Have a taste of Cantonese Cuisine丨尝点心做虾饺

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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."

I had delicious Cantonese Dim Sum today, also made interesting shrimp dumplings. Please let me know what kind of dishes you want to try. The cuisines in Shanghai warmly welcome you.

上海是一座包容的城市，很多韩国游客来这里品尝各种各样的美食。今天记者来品尝广东点心。

记者发现，这里的菜单竟然还有韩语。今天吃什么，一起来选一选吧~这四道菜被称为“四大天王”，这些食物是如何制作的？我们来问一问厨师长吧！

记者邀请到了餐厅上海区域点心技术总监，向大家介绍这些地道美味的秘诀。“厨师长您好，我今天看到这么多菜，觉得制作的工艺非常精美，所以想问一下，这些菜有什么特殊的技法吗？”厨师长介绍道：“这个陶陶居百年烧鹅，选用了广东清远的黑棕鹅，经过入炉150—180℃烤制。冰镇咕噜肉皮脆肉嫩。红米肠也是陶陶居的招牌之一，选用了虾仁等八种食材。”

“配上蘸料，味道很好！”记者感叹道，“如果从这些菜中选一个传统技法最为讲究的，是哪个？”“那肯定是大虾饺，它是我们的非遗点心，很鲜很脆，很多汁。”厨师长回答，“如果你想更深入地了解我们广东点心的文化，我可以带你去尝试包一下虾饺。”

在等待厨师长准备做虾饺的材料的时间，记者品尝了一下虾饺，发现每个虾饺里真的包进了三个大虾。“外面的皮很有嚼劲，里面的虾仁很有弹性，真的很好吃！”进入后厨，记者变身“粤菜点心师”，在厨师长的教授下尝试包虾饺。“每一个虾饺包三个虾仁，大概五十克。把皮和馅料放平整，用手形成一个凹槽，把虾仁放进去。再把它拿起来放在大拇指上，用食指轻推，一推就有一个折子，每一个虾饺要推十三个折子。”

今天吃了美味的广东点心，也制作了有趣的虾饺，下次想吃什么美食请告诉我，在上海的各色美食欢迎您~

Swipe for Chinese version

Reported by Luan Yiyun, Su Nan, Li Xiaokang

Edited by Yue Shunshun

Reviewed by Janice Tang，Lin Xinyi，Liu Kenbo

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