Ten Famous Cantonese Cuisine in Guangdong Province

The top ten Guangdong Cantonese dishes are as follows:

1, Cantonese roast suckling pig. Cantonese roast suckling pig is the most popular Chinese food today.

2, white-cut chicken. Boiled chicken is one of the most traditional chicken dishes in Cantonese cuisine, and it belongs to pickled chicken. It is characterized by simple production, just cooked and not rotten, no ingredients, original flavor, so that the natural flavor of chicken can be revealed as much as possible.

3, crispy roast goose. Roasting goose is a traditional barbecue in Guangzhou. It is to roast the whole goose without wings, and then roast the goose head. The vegetable belly contains marinade and has a mellow taste. The roast goose is cut into small pieces, the skin, meat and bones are not separated, and the skin is crisp, the meat is tender, the bone is fragrant, and it is fat but not greasy.

4. Babel wax gourd cup. Sweet potato cup is one of the well-known traditional classic Cantonese dishes with a long history, so it is named for its stewed soup with melon as a container. The boiled soup has the smell of wax gourd, and the meat of wax gourd has the taste of stuffing, which sets each other off.

5, soup _ lobster. On the basis of collecting excellent folk food from all over Guangdong Province, Cantonese cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the strengths of western recipes. Shangtang _ lobster is one of the representatives.

6, steamed Haihe fresh. Steaming is the most classic cooking technique in Guangzhou. In the past, due to the barrier of Junshan Mountain, the traffic in Lingnan area was inconvenient and the economic development started slowly.

7. Braised pigeons. Braised pigeon is a famous dish in Guangdong. Pigeon meat is thick and tender, and has a strong nourishing effect. Pigeon meat is delicious and tender, rich in crude protein and a small amount of inorganic salts.

8. Smooth fish balls. Xianghua fish balls are a traditional dish in Guangdong. The fish used is a rectangular block, so it is called a ball because the original practice is to carve a knife flower on the fish block, and the fish block naturally bends and becomes slightly spherical after being cooked.

9. sweet and sour pork. Sweet and sour pork, also known as "ancient meat", began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating.

10, Lao Huo Tang. Laohuo soup, also known as Guangfu soup, is a secret recipe of food nourishing and health preservation handed down by Guangfu people for thousands of years. It takes a long time to cook China Old Fire Soup with slow fire, which not only takes the effect of tonic medicine, but also takes the sweetness of the mouth.