Guangdong New Year's Eve dinner of the 8 "finale dishes", both luxury and delicious, worthy of "food in Guangdong"!

Cantonese cuisine is one of the eight major cuisines in China, is composed of Canton cuisine, Chaoshan cuisine, Hakka cuisine, Cantonese cuisine originated in the Central Plains, inherited by Confucius advocated the "food is not too fine, chopping is not too fine" of the Central Plains dietary style. Cantonese cuisine is mainly pan-fried, deep-fried, stewed, stir-fried, stewed, boiled, buckled as the main cooking methods, pay attention to color, aroma, taste, shape.

Cantonese people like to eat also eat, so the folk also circulated "food in Guangdong, taste in Chaozhou" of the golden sentence, enough to prove that the unique food culture of Guangdong. Now that the New Year is approaching, let's take a look at the eight "finale" dishes that the Cantonese must eat in the Spring Festival, and I wonder if we've all eaten them.

First, barbecued pork

Barbecued pork is one of the more classic dishes in Cantonese cuisine, but also one of the highest rate of table, the earliest barbecued pork is called "inserted barbecue", and then gradually called barbecued pork. The meat is soft and juicy, with bright color and fragrance. The meat is soft, juicy, brightly colored, and full of flavor, with a good balance of fat and lean meat.

Barbecued pork to be delicious practice is very careful, pork should choose to bring a little meat tendon of the plum head part, pork must be used fresh, to have the texture of the texture of the fine texture. In addition, the sauce is the soul, to use the south milk, seafood sauce, mixed soy sauce, and so on, the most critical is to add rose wine, will make the flavor of barbecue pork is different.

Second, roast goose

Roast goose in the minds of the Cantonese, is absolutely the first, it can be said that no roast goose feast is incomplete, lack of soul. Roast goose is derived from roast duck, and is made from crow's-feather goose, which is roasted after a dozen or so procedures. A good roast goose needs to have a bright red oily color, skin, meat, bone even and not off, the entrance that is away, with a crispy skin, tender meat, fragrant bone, fat and not greasy characteristics. It is really addictive to eat it with some sour plum sauce.

Three, Fortune pig's hand

Cantonese people are more concerned about folk traditions, so a lot of ingredients have to have a moral, as if the pig's hand, we believe that the pig's hand is a hand to fish for money, and after eating it, the new year will be a source of wealth roll. In addition, when making this dish, we will also add hairy vegetables, because hairy vegetables and hairy fortune is a harmonic sound, so that the moral is more distinctive.

Four, white chicken

White chicken is also called white cut chicken, because in the cooking time without seasoning white boiled and eat with the chop, so called "white chicken". Authentic white chopped chicken need "three dip three lift", meaning hot water and ice water alternately soaked, make the chicken skin yellow meat white, fat and tender, taste exceptionally delicious. And authentic white chicken with blood, which is not to say that the chicken is not cooked, but that it is really very tender, is the effect of the Cantonese people want.

Fifth, steamed fish

As the saying goes, "eat the mountain by the mountain, eat the sea by the sea," Guangdong has a favorable geographical location, there is an abundance of seafood, fish is the most common delicacy. Fish is the most common delicacy. In addition, in the Chinese table, fish is also essential, because fish also represents the "yearly surplus", and the folk also often say that "no fish can not be seated", so a fresh and delicious fish is indispensable.

Six, white burn shrimp

Cantonese people like white burn, because only white burn can really taste the freshness of the food flavor, many people think that white burn is a simple boil, in fact, white burn is still very concerned about the requirements for the ingredients are very high, it must be fresh, the fire should be mastered to the right place, on the table only to be cooked, freshness, nutrition and safety, to achieve the best balance between freshness, nutrition and safety, to achieve the best balance between freshness, nutrition and safety. The best balance between freshness and nutrition and safety, to achieve fresh and not light, clear and not vulgar.

seven, pot dishes

Poon Choi is unique to the Guangdong people's eating habits, in fact, and our northern chowder is somewhat similar. Poon Choi production is more elaborate, the choice of ingredients is very diverse, meat and vegetables, abalone, sea cucumbers, shellfish and other ingredients, mushrooms, cabbage and other inexhaustible. The dishes are pan-fried, deep-fried, roasted, boiled, stewed and brined, and then potted in layers. Everyone eats Poon Choi on New Year's Day, which symbolizes reunion and a peaceful atmosphere.

Eight, roasted suckling pig

Roasted suckling pig has an extremely important position in the minds of the Cantonese, New Year's festivals, ancestor worship, open wedding banquets and so on, there will be this famous dish. Roasted suckling pig in the Western Zhou Dynasty, has been listed as "eight treasures", to the Qing Dynasty period, it became the "Manchu feast" in an important dish. The color is red, the form is complete, the skin is crispy and the meat is tender, fat but not greasy, fresh and tender, and the mouth is very fragrant.

Roasted suckling pig is a really big dish, the grand finale, in Guangdong ordinary restaurant is not, have to be booked in advance, but the price is also quite expensive, if the family is less, you can point to the "portion of the meal", although not the whole of the so dominant, but also can enjoy its delicious.