Steamed Beef 白灼薑蔥牛肉 | Chinese Restaurant Vancouver
Steamed Beef 白灼薑蔥牛肉
| Chinese Restaurant Burnaby | James On Hastings
As one of the eight major cuisines in China, Cantonese cuisine is very particular about cooking skills, especially through techniques to meet the requirements of Cantonese cuisine being beautiful, refreshing, tender, and smooth. "Baizhuo" is one of the ways to highlight the lightness of Cantonese cuisine. The word "white burn" is more common in restaurant recipes. "Boiled" is a technique of Cantonese cooking, in which boiling water or soup is used to scald raw food, which is called "scorching". Although it is very simple in words, if you think that blanching is boiled in boiling water and fished out, you are wrong, it is just a misunderstanding of the literal.
尖's小厨温哥华最好的广府美食
The image is for reference only