What are the specialties of Guangdong?

This cannot be called a dish. The reason why Bian Xiao gave him the first place is because he has a very bad taste, and there are many different ways to do it, such as shrimp congee, crab congee, pigeon congee, pork congee and so on. , and they are healthy and affordable. They are very suitable for late-night snacks and for the summer when there is no appetite. Those who have eaten them are sure to find them very good.

2:White Cut Chicken

It is a famous traditional Han Chinese dish with color and flavor. It is one of the most common chicken dishes in Cantonese cuisine and belongs to the category of pickled chicken. It is characterized by its simplicity of production, just boiled, no ingredients, and original flavor. The cut white chicken skin is smooth, light and tasty.

3. Barbecued pork with honey sauce is one of the top ten classic dishes of Hong Kong and one of the traditional dishes of Guangdong Province, which belongs to the Cantonese cuisine. "Barbecued pork" is developed from "inserted barbecued pork". It is mainly made of pork (lean pork), BBQ sauce, oyster sauce, garlic, soy sauce, cooking wine, honey, sugar and peanut oil.

4. Braised pigeon is one of the traditional dishes of Guangdong Province, belonging to the Cantonese cuisine. The main ingredient is pigeon, characterized by crispy skin, smooth meat, tender bones and juicy meat.

There has always been a saying that "one pigeon is better than nine chickens". Braised pigeon is crispy on the outside and tender on the inside. Most people eat braised pigeon even the bones are not spared, because cooked and fried pigeon flavor to the bone.

5. Salt and pepper shrimp is a delicious dish. The main ingredient is clear shrimp, supplemented by garlic, red pepper, cooking wine, ginger, salt and pepper. It belongs to Cantonese cuisine. As an appetizer, you can usually eat it with the shell.

Wash the seaweed shrimp with water. Chop the garlic and pepper. Heat a frying pan and deep fry the shrimp in Seto until crispy on the outside and soft on the inside, drizzle with cooking wine, remove and set aside. Stir fry minced garlic, red pepper and ginger in a wok. Stir fry the shrimp in the wok. Add salt and pepper to the fried doggy shrimp.

6:Old-flame soup can be made with a variety of soup ingredients and cooking methods to make different flavors and effects of the soup. With local characteristics of the "soup", such as Agaricus and red dates chicken soup, yam and poria pigeon soup, bamboo lily quail soup, yellow essence oxtail soup, stewed half lotus tail, three snakes soup, winter melon and lotus leaf boiled duck, cordyceps and bamboo chicken soup, coconut chicken soup, soybean pork soup, pork soup, king flower soup, pickled vegetable fish soup, soybean kidney soup, cucumber and soybean soup, apple and lean meat Black date soup, etc. Soups can be meat, eggs, seafood, vegetables, dried fruits, grains, herbs, and so on. There can be various ways to make soup, such as boiling, rolling, poaching, stewing, simmering and so on. Different soups have different flavors such as salty, sweet, sour and spicy due to the different ingredients used.

7:Steamed Spare Ribs with Black Beans is a Cantonese dish made by steaming baby back ribs and black beans. The method is simple and quick, and the meat is tasty with the flavor of black beans and garlic. It is a meat dish in Cantonese morning tea.

8:Guru Pork, also known as Gu Pork. This is a famous Cantonese dish. This dish started in the Qing Dynasty. At that time, many foreigners in Guangzhou loved Chinese food, especially sweet and sour pork, but they were not used to spitting out the bones when eating it. Cantonese chefs made meatballs with boneless meat, seasonings, and starch, and fried them in a skillet until they were crispy and served with sweet and sour sauce. They have a sweet and sour flavor and are popular with Chinese and foreign guests. Sweet and sour pork has a longer history, and now it has been reformed and renamed as "ancient meat". Foreigners often call "bone old meat" as "Lugu meat" because it tastes elastic and makes a gurgling sound when chewing meat. Therefore, these two names have existed for a long time. This dish has a high reputation both at home and abroad. It is commonly found in the market as canned pineapple goo goo meat.

9:Lettuce with oyster sauce is a common Guangdong specialty, belonging to Cantonese cuisine. Lettuce and oyster sauce are processed and deep-fried with auxiliary ingredients. This dish is nutritious, flavorful, fresh and lubricated.

10:Boiled Shrimp is a local traditional dish in Guangzhou, Guangdong. The main ingredient is shrimp, the main cooking process is blanching. The term "blanching" refers to cooking the originally fresh shrimp directly in water. Cantonese people like to cook shrimp in water in order to maintain its original flavor of freshness, sweetness and tenderness, and then peel the shrimp and dip them into the sauce.

1:Boiled rice, also known as boiled rice, is a specialty that originated in Guangzhou, Guangdong, and belongs to Cantonese cuisine. The main types include preserved meat-flavored boiled rice, slippery chicken with shiitake mushrooms, black bean spare ribs with boiled rice, pork liver, roast duck, and white cut chicken.

Usually, the scrubbed rice is put into a pot, the amount of water is measured, the lid is put on, and the ingredients are added when the rice is 70% mature, and then it is cooked over a gentle fire.

The "pot" made of ceramic tiles is flexible in temperature control, and the cooked rice has a delicious flavor and a lingering aftertaste. When eating boiled rice, remember to taste the burnt rice. It is fragrant and crispy, and if you are afraid of the heat, it is also very tasty after soaking in the soup for a while.

12. Pork rolls are a traditional snack of the old Xiguan in Guangdong Province. The steaming method of pork rolls is similar to that of Shahe noodles. It is made of thin vermicelli filled with thin rice paste in a bamboo nest and then rolled into strips. It is also called "rolled vermicelli" because it resembles pig intestine. It is as white as snow and as thin as paper, and is famous for being especially tender.

13:Beef meatballs are a famous local snack in Chaozhou, Guangdong Province, which belongs to Chaozhou cuisine. Teochew has a history of nearly 100 years and is categorized into beef meatballs and beef tendon meatballs. Beef meatballs have tender meat and tender texture; beef tendon balls are chewy and delicious because of the addition of tender tendons.

14:Five-flower chicken is a traditional local dish in Guangdong Province, belonging to the Hakka cuisine, also known as five-flower chicken hot pot and phoenix rebirth. Popular in Huizhou, Heyuan, Meizhou and other areas of eastern Guangdong. It is an essential pre-dinner soup for banquets in the Hakka region of Guangdong. The soup is thick and clear with a strong medicinal flavor and chili pepper aroma.

15:River vermicelli, also known as Shahe vermicelli, originated from Shahe in Guangzhou. Usually cooking method is to put soup or stir-fry. Stir-fry is divided into wet stir-fry with sauce and dry stir-fry without sauce. Stir-frying beef jerky river is considered to be a great test of Cantonese cooks' culinary skills, and you will know how good the cooking is once you try it.

Diced chicken, braised pigeon, barbecued pork, crispy barbecued pork, braised lobster in soup, braised shark's fin with abalone sauce, boiled mussels, bird's nest with coconut milk and rock sugar, unicorn sea bass, salted shrimp, garlic bone, boiled shrimp, dry stir-fried beef and river, Cantonese morning tea, old-flame soup, luohanzhai, and Cantonese baked stuffing.