Dear Steemit friends:

Today, I'll be introducing a special kind of restaurant, originating from Hong Kong, it is said that Dai Pai Dong can be found anywhere where there are many Chinese people.

Dai Pai Dang's are usually mobile, meaning that they can be easily moved from one place to the next. In the past, Hong Kong's Dai Pai Dang's were close to each other and arranged in rows. However, as the economy of Hong Kong grew prosperous, the customers began having more spending power and higher expectations of the environment. As a result some of these petite bourgeoisie food stalls have developed into higher end establishments with more traditional environments.

So, let's take a look inside one of these Dai Pai Dong's from Shenzhen!

The food in Guangdong likes to use soup as the main. Seafood is usually complimentary to the main, but it is all steamed to retain the fresh flavour as much as possible.

Red Bean Taro Gorgon Fruit Soup Pot

This soup pot looks like a creamy buttery kind of soup, in actual fact, it is composed of Red Beans, Taro and Gorgon fruit and then it is slowly cooked in a regular soup stock. Taro, Red Bean are all very nutritious and healthy for the body, but Gorgon Fruit is particularly good at tonifying the spleen and helping to eliminate excess moisture.

Guangdong is considered a coastal city and is very humid being both close to the equator as well as built up by the sea. This soup is perfect for these environments.

This steamed Chinese cabbage is bright and full of lustre. While simple, it's still very delicious and always an attractive side dish.

Scallops

These scallops were caught on the day so it tastes really fresh. When it is served, the vermicelli and the steam coming from the Scallops make them sparkle. Since they were steamed, the scallops are quite soft and full of flavour.

Prawns

This is quite an interesting combination, the prawns are served on top of fried Green Peppers. I never had this combination before, but I must admit the taste is quite unique and certainly very good.

In Guangdong, one kind of seafood may have more tens of different ways to prepare it. Below is perhaps the most well known and simplest method. The Cocktail Prawns. I think this way of preparing prawns is the best for retaining their freshness. Simply boil them in plain water, then use Soy sauce, Sugar, a little ginger to make the dipping sauce. The prawns taste exquisite prepared this way. This is also the way I've eaten Prawns since I was very little.

Fish

This fish along with it's gravy sauces are wrapped in tin foil then placed on a hot iron plate. When you open the foil, the juices and sauces are bubbling from the retained heat.

The tin foil is a great way to dissipate the temperature evenly cooking the fish, but also helps to retain the fish's form as it is cooked. As you can imagine, this results in the meat of the fish being very tender and full of flavour.

Night Blooming Cereus Stewed Soup

This is one of my favourite soups from Guangdong. It's cooked extremely slowly with the ingredients left in the soup to boil for a long time. According to legend, the soup has medicinal properties which can cure some kinds of light illnesses and is generally accepted as a good supplement for maintaining good health. Because Guangdong's atmosphere is humid, this soup is particularly well received. It's hard to believe that it's actually a flower that has been cooked in a soup.

This flower "Night Blooming Cereus" is quite hard to find outside of Guangdong, and that is why this dish is unique to this region. It supposedly helps the Lungs stay moist and helps with coughs.

Bamboo fungus soup

This is a single portion of Bamboo fungus soup which I ordered for just myself.

Bamboo fungus is a parasitic as it usually grows in the wilted portion of bamboo as fungus.

Below are some more dishes that can be found at these Open Air food stalls

Green Vegetables / Chinese Cabbage

Aubergines

Dried Meats fried with Vegetables, these are best combined with some steamed rice.

Thanks for reading! Do you prefer having lighter tasting foods or stronger flavoured ones?

今天我想分享我在深圳24小时的美食旅程，有的人说有中国人的地方，自然就有大排档。广东的食物多以清汤为主，海鲜一般是整顿饭的主角，但是都以清蒸为主，从而保持食物原本的美味。
红豆芋头芡实煲,
这个看上去像一锅奶油的汤煲，是用红豆，芋头和芡实加上高汤一起煮成的营养浓汤。
扇贝给我的感觉就像刚从水里捞出来一样新鲜，上面带着晶莹的水蒸气，就像珍珠一样闪耀，味道鲜嫩。
虾
这是一道很有创意的配菜，虾配上超青椒，味道非常特别。在广东，同一种海鲜有几十种吃法，这个是非常有名的鸡尾虾，我认为是海鲜里能够保持食物最新鲜的做法。用白水煮熟，用酱油、糖、姜丝等调味料调好酱汁，味道好极了，这是我从小吃到大的一道菜。
霸王花老火汤
这是我最爱喝的广东老火靓汤，使用慢火煲煮的粤菜里著名的老火汤，据说老火汤有药的效果，可以调节治愈人的身体，也有养生的作用。因为广东气候湿热，所以老火汤非常受欢迎。你不会想象这是一种花煮成的汤---霸王花，因为这种花主要分布在广东一带地区，所以成了粤菜最独特的老火汤，它有润肺和止咳的效果。这个打锅是4人分得量。谢谢朋友们的观看，希望你们喜欢我的美食旅程，你们喜欢吃清淡的食物还是口味重的食物呢？