Six best and hottest dishes

1, roast suckling pig

Roast suckling pig is a famous dish in Guangdong province and an indispensable main course at wedding banquets. There is a saying in Guangdong that "a pig without gold doesn't marry a woman".

2. Braised pigeons

There is a famous Cantonese dish in Guangdong called "Braised Pigeon". The method is simple. After marinating for half an hour, dry it for 3 hours, and then dry it with brittle water 1 hour. Oil according to the ancient method, fry slowly with low-temperature hot oil, and smell fragrant after cooking. Birds are far more nutritious and delicious than poultry.

3. Barbecued pork with honey sauce

Barbecued pork with honey sauce is one of the famous dishes in Guangdong, which belongs to the Cantonese cuisine system. This dish is almost a household name in Guangdong, and it is absolutely delicious on the tip of the tongue. The cooking method of barbecued pork with honey sauce is not complicated, and the color is golden and bright, fragrant and smooth, full and juicy, and fresh and fragrant. After eating it once, it will leave a fragrance on your teeth and cheeks, and you will love it.

4. Steamed East Star Point

Steamed East Star Spot is one of the famous dishes in Guangdong. The fish body of East Star Spot is just lightly rubbed with ginger and sea salt, steamed properly and served with chopped green onion. The simplest method has become the most popular local dish.

5, pineapple meat

This dish has high value, tender meat, fresh but not greasy, sweet and sour appetizer and refreshing taste! Use pork belly for meat, and stir-fry with some fat will taste better. In addition, pineapple is not used in most meats. In the past, sour juice was mixed with plum, hawthorn and pineapple. Now many restaurants try to save trouble and use white vinegar.

6. Steamed ribs with soy sauce

Steamed ribs with soy sauce are simple and delicious. Never forget it once. You should choose the part with cartilage in the ribs, chop mahjong tiles and lobster sauce, consume oil, and grasp the raw flour thoroughly. Raw flour makes ribs taste smooth and tender. Stir-fry lobster sauce with garlic, then marinate with ribs and steam for 12 minutes.

History of cooking in China

The eight major Chinese cuisines include Shandong cuisine, Sichuan cuisine, Guangdong cuisine, Jiangsu cuisine, Fujian cuisine, Zhejiang cuisine, Hunan cuisine and Anhui cuisine. Among them, Shandong cuisine, Sichuan cuisine, Guangdong cuisine and Jiangsu cuisine were formed in the early Qing Dynasty and became the most influential local cuisines at that time, known as the "four major cuisines". By the end of the Qing Dynasty, four new local cuisines, namely, Zhejiang Cuisine, Fujian Cuisine, Hunan Cuisine and Anhui Cuisine, were differentiated and formed, which together constituted the "eight major cuisines" of traditional China cuisine.