Cantonese cuisine（Canton China Dishes） as one of the eight major Chinese cuisines, in the hearts of many people, Cantonese cuisine has always been a tall cuisine: the ingredients are extensive, the selection of materials is rare, the ingredients are exquisite, the dishes pay attention to "fresh and tender and smooth and fragrant", and the seasoning is all over "sour, sweet, bitter, spicy and salty", umami, which is the soul of Cantonese cuisine.
How many classic dishes of Cantonese cuisine have you eaten?
Some people say that "no chicken can leave Guangdong alive", from inviting guests to eat, and worshipping gods and ancestors to birthday banquets and wedding banquets, commonly known as "no chicken is not a banquet".
In Guangdong, chicken is also eaten in a variety of ways, such as salt-baked chicken, soy sauce chicken, hanging roast chicken, sauna chicken, pork belly chicken, and then white-cut chicken. Among them, white-cut chicken is deeply loved by Cantonese people. The white-cut chicken was founded in a folk hotel in the Qing Dynasty, chicken is cooked in white without seasoning in the process of production, and it is chopped as you eat when eating, so it is also called "white chopped chicken".
The white-cut chicken skin is smooth and smooth, and the bones are flavorful. "Soaking" is a cooking method of white-cut chicken, put the chicken into slightly bubbling boiling water, first turn on the fire, and then turn off the heat to soak, soak and chop into pieces.
Only a few varieties can be made into white-cut chicken, the most famous of which is the Qingyuan hemp chicken, which was protected as a GI product as early as 2010. According to the "Chronicle of Chinese Poultry Breeds", among the 27 local famous chickens in the country, Guangdong Province alone has three types of famous chickens: Huiyang bearded chicken, Qingyuan hemp chicken, and Zhaoqing apricot chicken.
In addition to chickens, geese also have a high status on the table in Guangdong, and Cantonese people like to eat geese.
There are four famous geese in Guangdong, the Magang goose, the lion-headed goose (one of the largest goose species in the world), the Yangjiang goose, and the black-maned goose. In terms of methods, in addition to roasting goose, boiling goose, cooking goose, frying goose, steaming goose, wine cooking goose, all kinds of methods are available. Roasted goose is used to use black-maned goose, and the main ingredient of Chaoshan brine goose is lion-headed goose. Magang goose meat is solid, and "white cut" can present the original taste of goose meat. The emaciated Yangjiang goose is first fried and then baked to make Yangjiang goose rice.
Dongguan people burn goose after the whole goose is concocted, the head and wings are removed, the cavity is sealed, the skin is blown, and then dried for about seven or eight hours, and several are put into a traditional mud tank at the same time to fire, which is a crispy roasted goose.
The well-known "deep well-roasted goose" in Guangzhou, Taishan, Hong Kong, Macao, and other places is made by using traditional techniques and old deep well firing. Although it is now fired in an open oven, the same method is still inherited: the goose with the wings, feet, and internal organs removed, blown, smeared with five spices, boiled water after sewing, and then cooled water, homogenized with sugar water, dried and pickled, hung in an open oven and turned to bake.
Roast suckling pig is a famous specialty dish in Guangdong and is an indispensable dish at wedding banquets in Guangdong.
Roasted suckling pig is made by using a small suckling pig as the main ingredient, and applying spices to the pig cavity and pig body. The roast suckling pork has a fine and tender skin, which the skin is the most delicious. After chopping, dip in sweet sauce and toss with green onions and other toppings, crispy and delicious. This way of eating is a bit like Peking Duck.
In addition to chicken, duck, and goose, Cantonese people also like "pigeons", salt-baked pigeons, brine pigeons, and steamed pigeons, and the most classic way to eat pigeons is "braised pigeons".
There is a saying in Guangdong, "It is better to eat four taels in the sky than to eat a catty from the ground". Braised suckling pigeon is a famous dish of Cantonese cuisine, and it is also a street food that can be seen in roasted stalls. The production of braised pigeons is divided into two processes, stewing and frying. After the pigeons are slaughtered, they are soaked in brine, hung with crispy water, dried, fried, and so on.
Fruit into the dish is a major feature of Cantonese cuisine, if you love sweet and sour, then you must know the classic Cantonese pineapple goo meat. Pineapple goo pork began in the Qing Dynasty, made from sweet and sour pork ribs, is a famous Cantonese dish.
Pineapple grunt meat using fresh pineapple into the dish, give full play to the sweet and sour nature of pineapple, enhance the umami of the meat, pork cut into small pieces and wrapped with starch, fried crisp, with fresh and sweet pineapple, and then hung with sweet and sour sauce, sweet and sour.
Stuffed tofu is a famous Guangdong Hakka dish, shiitake mushrooms, squid, shrimp, and pork are minced into finely chopped, stirred well, and then stuffed into tender tofu, like a dumpling wrapped in tofu. The stuffed tofu cubes can be fried or fried, steamed or boiled, and ready to come out of the pan when cooked.
Baked lobster in soup is a traditionally famous dish with rich color and aroma and has a high status in Cantonese cuisine. This dish is made with lobster as the main ingredient and a seafood dish made with stock.
Wash the lobster, chop it into large pieces, stick it with starch, and fry it, then add butter and soup to a new pot to taste, and finally put in the lobster. The lobster meat is white and tender, and it tastes delicious.
High-end ingredients often require only the simplest way to cook. East star spot, is a kind of grouper, bright red throughout, the surface is covered with white young flower spots, looks like dotted stars, hence the name "star spot".
Among the many seafood ingredients, Dongxing Spot is a leader among marine fish because of its sweet and sweet meat, color, and aroma. In Guangdong, every New Year's holiday, Dongxingban, a delicacy, is always indispensable to entertain visitors as a hard dish.
Chicken, duck, shrimp, and crab opening conference - play the name of a dish, and the answer: eight treasures winter melon cup.
Eight treasure winter melon cup is a traditional famous dish of Cantonese cuisine, with winter melon as a cup put into pure duck meat, roast duck, lean pork, field chicken, crab meat, shrimp, duck gizzard, ham grains eight flavor ingredients, winter melon production is also very exquisite, is a dish with full color and aroma. This dish is crisp and white, and the winter melon meat is tender and soft, with a fragrant taste, and it is a seasonal soup dish in summer.
It is better to eat no vegetables than to eat no soup", in traditional Cantonese cuisine, the soup "at the head" has the difference between boiled soup, stewed soup, and rolling soup. Among the many soups, Lao Huoliang soup is Lao Guang's favorite one.
Old Huoliang Soup, also known as Guangfu Soup, is a classic soup in Cantonese cuisine. Soup is also known as old fire soup because the soup takes a long time, so there is an "old fire".
Old Fire Soup uses different ingredients and cooking methods according to different seasons and can make a variety of soups with different flavors. In addition to relatively flexible seasonal vegetables such as lotus leaves and chia, fixed ingredients such as lean pork, pork bones, and old chicken ensure the mellow base taste of the old fire soup. Spring to remove dampness, summer fire, autumn dryness, and winter tonic. For example, in summer, drink the hot and detoxified winter melon rib soup, and the bitter melon backbone soybean soup to remove dampness in summer; In winter, drink red jujube black chicken soup, fig sand ginseng jade bamboo pot chicken, pepper pork belly chicken soup, etc.
|Dry-Fried Beef and Noodles
|gànchǎo niú hé
|gan-chaoww nyoh her
|Barbequed Pork (Char Siu)
|Soy Sauce Chicken
|White Cut Chicken
|bái qiē jī
|beye chyeah jee
|Preserved Salted Duck
|Dace (fish) Balls
|Steamed Frog on a Lotus Leaf
|héyè zhēng tiánjī
|her-yeah jnng tyen-jee
|Shark Fin Soup
|Cantonese Seafood Soup
|yuèshì hǎixiān tāng
|ywair-shrr heye-sshyen tung
|Sea Cucumber (Hoi Sam)
|Small Pan Rice
|bāo zǐ fàn
|baoww dzrr fan
|Pastries (Gou Dim)
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