Cantonese cuisine

The famous dishes of Cantonese cuisine are as follows:

1, Cantonese roast suckling pig

Roast suckling pig is one of Guangdong flavors. The general practice is to cut open the abdomen of a suckling pig weighing about 5 kg, take out the ribs, put them in a special barbecue fork and bake them in the oven. If you use slow fire during barbecue, the pigskin of suckling pigs will be very smooth, which is called smooth skin.

You can also barbecue with strong fire, during which the pigskin is coated with oil, so that the pigskin becomes golden yellow full of bubbles, that is, "pockmarked suckling pig". Suckling pigs are characterized by thin skin, tender meat and crisp bones. When eating, cut the suckling pig into small pieces, because there is less meat and thin skin, which is called a piece of skin suckling pig; Sometimes order a little "suckling pig sauce" to enhance the taste.

2, white-cut chicken

White-cut chicken is a traditional famous dish with good color and flavor. It belongs to the most common chicken dish in Cantonese cuisine and is a kind of pickled chicken. It is characterized by simple production, fresh cooking, no ingredients and original flavor. Guangdong people make boiled chicken, one chooses chicken, two cooks chicken, and there are three flavors. The chickens selected are all local fine-boned farm chickens, and feed chickens and big-boned chickens are absolutely useless.

3. crispy roasted goose

Crispy roast goose is one of the most famous Han snacks in Guangzhou, Guangdong Province, and belongs to Cantonese cuisine. In the Zhi Zhu Ci of Guangzhou in Guangxu period of Qing Dynasty, it was recorded that "Roasted duck in Guangdong is delicious, but it is better than roasted goose. It is said that the ancient port (now Xinhui) is strictly preserved, beautiful and inexpensive", so it can be seen that roasted goose and roasted duck have long been famous in Cantonese cuisine.

4. Babel wax gourd cup

Babao winter melon cup is a famous dish of Han nationality and belongs to Cantonese cuisine. The color of this dish is clean, the wax gourd meat is tender and soft, and the taste is fragrant. This is the seasonal soup in summer. Wash the whole wax gourd, drain the water, then cut one end into a cup, dig out the pulp, flatten the pedicle, cut serrated lines around the mouth, and put it in a bowl with the mouth facing up.

5. Baked lobster in soup

Baked lobster in soup is a traditional famous dish with good color and flavor, belonging to Cantonese cuisine. This dish is based on lobster and served with seafood in stock. This product has white and tender meat, delicious taste, high protein content, low fat content and rich nutrition. Especially suitable for nourishing food.

6. Bai Mudan shrimp

Boiled shrimp, fresh shrimp is the simplest and most delicious way. The cooking technology of boiled shrimp comes from Cantonese cuisine, that is, boiling soup or water, scalding the raw materials until they are just cooked, and taking them out. Because there is no colored seasoning in the soup, it is called boiled shrimp. Boiled cabbage is characterized by elegant color, crisp and refreshing taste and diverse tastes. Will not destroy the fresh, sweet and tender original taste of raw materials.

Cantonese cuisine

Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine, each with its own characteristics. Guangzhou cuisine has the characteristics of freshness, freshness, tenderness and smoothness, and its five flavors and six flavors are superior.

Chaozhou kitchen knife works fine and tastes pure. Dongjiang cuisine mostly uses meat, with prominent main ingredients and rich flavor. Good at casserole dishes, strong local flavor, quite a legacy of the Central Plains.