What are the most famous 30 Cantonese dishes?

The most famous 30 dishes in Cantonese cuisine are: Cantonese roast suckling pig, boiled chicken, crispy roast goose, sweet and sour winter melon cup, stewed lobster in soup, white peony shrimp, braised pigeon, smooth fish balls, sweet and sour pork and so on.

1, Baked lobster

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.

2. Bai Mudan Shrimp

Boiled shrimp, the simplest and most delicious method of fresh shrimp, comes from Cantonese cuisine. Boil soup or water, and scald the raw materials until they are just cooked, which is called' boiling'. Because there is no colored seasoning in the soup, it is called boiling. 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.

3. 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. First, soak pigeons for about 25 to 28 days in salt water until they taste good, then put them in boiling oil and fry them raw. Because the skin is crispy and the meat is smooth, sweet and delicious, tender and delicious, oily but not greasy, and the color and smell are good, it is highly regarded as the top-grade delicious food with Guangfu characteristics.

4. 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 after cooking and becomes slightly spherical; In recent years, it has changed, and it is no longer carved, so that the fish pieces will not appear spherical after being cooked, but people are still used to calling them fish balls. The finished dishes are tender, smooth and delicious, hence the name "Xianghua Fish Pill".

5. 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. Guangdong chefs then mixed boneless lean meat with seasoning and starch to make big balls, fried them in oil pan until crisp, and then pasted them with sweet and sour gravy, which was sweet and sour and delicious, and was well received by Chinese and foreign guests. Sweet and sour pork ribs have a long history, and now they are renamed "ancient meat" after restructuring.

Foreigners often refer to "Gu Lao rou" as "Gu Lao rou", because it has elasticity when eating and gurgles when chewing meat, so these two names coexist for a long time. This dish is golden in color, crisp outside and soft inside, sweet and sour, crispy skin and tender meat, and enjoys a high reputation at home and abroad.