Cantonese Cuisine Recipe Names

Cantonese cuisine recipe name Daquan

Cantonese cuisine recipe name Daquan, Cantonese cuisine, that is, Cantonese cuisine, is one of the four traditional Chinese cuisines, eight cuisines, Cantonese cuisine is very famous, in foreign countries famous Chinese cuisine is basically Cantonese cuisine, Cantonese cuisine, Cantonese cuisine, there are a lot of dishes, the following for you to share the name of the Cantonese cuisine recipe Daquan.

1, lobster braised abalone

Origin: Guangzhou, China Fang

Recommended reasons: lobster braised abalone plate with a Thai ingredient gold, pleasing to the eye, a very atmospheric dish, business banquets will usually point this dish.

2, rice net durian shrimp

Origin: Guangzhou Fishermen's Village

Recommended reasons: This is an innovative Cantonese cuisine, the main material is produced from the junction of the Sea and River in Vietnam, the big head of shrimp, rice nets are also Vietnamese ingredients, with which to wrap the shrimp mixed with the body of the durian, over the oil deep-fried and fragrant after the plate. A bite of fresh and crispy, the flavor of durian penetrates into the shrimp.

3, green apple chicken

From: Guangzhou City, Guangzhou House

Recommended reasons: Guangzhou people like to eat chicken, and it is natural that the chicken requirements are very high. I love to eat the chicken should be skin cool meat slippery bone flavor, meat firm, but not too fat, smell can feel the chicken oil aroma, bite, chicken oil and chicken flavor filled with oral cavity, rich flavor can linger to the throat. The chicken is made from the finest quality of Qingyuan hemp chicken.

The chicken immersion water belonging to the white brine is specially formulated to be clear in color with a slight russet, and the time of immersion is decided according to the size of the chicken, the degree of heat, and the temperature of the water. The hot and cold brine are repeated several times, the hot brine cooks the chicken and the cold brine penetrates the flavor. This production of green applesauce chicken skin cool meat slippery, bone are flavorful.

A thin layer of grease on the chicken skin is fragrant but not greasy. After a number of procedures to do out of the green apple chicken, contains a variety of flavors, people feel the master's a lot of heart.

4, the farmers secret goose

Origin: Guangzhou Nansha Yongle Farm

Recommended reasons: Yongle Farm self-farming goose, the goose is also from the small eat papaya grown up, the water must be used to boil papaya water, sweet and salty taste, dense meat, chewy.

5, brine pork knuckle king

Origin: Shenzhen Chunmanyuan

Recommended reasons: Shenzhen restaurants generally have this dish, but only Chunmanyuan did to make it gelatin juice to maintain a very good, soaked with brine after the smooth, oily, not greasy, both the flavor of the brine, and can not eat the medicinal herbs. The flavor of the herbs is not tasted.

6, Cai Gao white cut chicken

Origin: Guangzhou Cai Gao country chicken restaurant

Recommended reasons: Cai Gao white cut chicken in addition to adhering to the Zhanjiang white burn culture of the original flavor, the white burn of the broth in the freshness, to help the freshness of the freshness of freshness in the use of unique materials, "white burn" time and just the right amount of time.

7, day fish

From: Guangzhou big strip of fish seafood restaurant

Recommended reasons: selected from the Yangtze River big guppy or river fish brisket, dense meat, easy to form into taste, raw 5 minutes, light taste, to maintain the original flavor of the fish.

8, braised pigeon

From: Shenzhen Haojiang Seafood Boat

Recommended reason: pigeon skin is crispy and tender, smooth and juicy. Haojiang Seafood Floating Restaurant pays great attention to the selection of materials and only selects pigeons over one catty. Marinated in sauce and deep-fried, the fire is controlled exceptionally well, and it has been a local classic dish for 20 years.

9, Chao-style marinated foie gras

From: Shenzhen Xiyian Restaurant

Recommended reason: from Chaozhou to select authentic black sand goose, because the ordinary liver is slightly hard, and it is more lubricated than the French foie gras, but is not greasy, on the improvement of blood circulation, soften blood vessels are helpful. This restaurant focuses on marinade, which is specially made with Teochew marinade and is a green food.

10, vegetable gallbladder shark's fin

From: Shenzhen Jia Ning Na Restaurant

Recommended reasons: shark's fin specially selected skirt wing, I like its wing tip is relatively large strip, with Jinhua ham, old chicken, red meat, etc., slow simmering for 8 hours and into the top soup stewed for 6-7 hours, the fire is just right. The shark's fins are soft and smooth, just right, and the shark's fin soup is fragrant and comfortable to drink.

Cantonese Classic White Cut Chicken

Characteristics: A famous Cantonese dish. The meat is fresh and flavorful, and it is made in a special way, so you can eat it with dipping sauce.

潮州卤水拼盘

潮州菜的最突出特点，是以烹制海鲜见长。 The seafood cooking selection of materials carefully, the production of fine, as for the sauce plate condiments, to achieve fresh and delicious, clear and not light, fresh and not fishy, lush and not greasy. This time mentioned the brine platter is not seafood, but also in Chaozhou seat enjoys a good reputation.

Compared to other Chinese cuisines, Chiu Chow is one of the most "hallowed" dishes. Its uniqueness lies in its ability to constantly absorb the characteristics of other cuisines without losing the "color, flavor, and shape" parallel to the original color; its connotation is like the Chaozhou women - dignified and generous, do not show off.

Guangzhou Wenchang Chicken

Characteristics: A famous Guangzhou dish. It is made of Hainan Island Wenchang Chicken with ham, chicken liver and cabbage, boiled, steamed and stir-fried. The dish is beautifully shaped and the gravy is bright.

Teochew beef meatballs

Beef meatballs as a famous `Teochew snacks, in Teochew has nearly a hundred years of history, beef meatballs can be divided into beef meatballs, beef meatballs, beef meatballs two kinds of meat is more tender, the taste of tender, beef meatballs is in the beef meatballs into the tender tendon, eat up a little bit chewy.

Dongjiang salt-baked chicken

Characteristics: unique method of production, rich flavor, skin and meat smooth, yellowish color, crispy skin and tender meat, meat and bone aroma, flavor attractive flower carving chicken characteristics of the unique method of production, the color of amber, fresh and delicious, famous.

Steamed meat cake with salted egg

Characteristics: Duck eggs salted for a period of time, with a special salty flavor, and minced pork mixed together, steamed into a meat cake, is a commonly used dishes in families around Guangdong.

The names of Cantonese recipes 3

1, white cut chicken: white cut chicken is the famous corner of the Cantonese cuisine, can best reflect the essence of the soul of Cantonese cuisine. White cut chicken focuses on the original flavor, must use 160 days to 180 days of chicken, so that the chicken flavor and not old.

2, braised pigeon: folk has always been "a pigeon better than nine chickens", braised pigeon color red, crispy skin, but the meat is tender and juicy, and not greasy, almost all of the Cantonese restaurants are sold.

3, Crispy Roast Goose: In the old town of Guangzhou riding street, hung with oil shiny roast goose roast flavor stalls, always a long queue, this is one of the most life-affirming scene in the streets of Guangzhou. Roast goose chamber to choose a dry marinade, and then the secret sauce poured on top of the goose meat roasted, goose skin crispy and delicious, goose oil teeth and cheeks, goose meat delicate and slippery.

4, boiled rice: the specialties of the Guangzhou region, the amalgamated rice into the pot, measure the amount of water, cover, the rice boiled to seven mature when adding ingredients, and then turn the slow fire boiled and cooked into the cuisine. According to its ingredients, there are preserved meat rice, mushroom chicken, black bean ribs rice, pork liver, roast duck, white cut chicken and so on.

5, honey barbecued pork: do barbecued pork is best to use plum meat. The barbecued pork made with plum meat, after baking the fat shredded meat will be baked melted, so that the taste of meat is more flavorful and tender but not greasy.

6, oyster king phoenix claw: one of the famous dishes in Guangzhou. Cantonese people are addicted to chicken claws, eat a lot of ways. But this dish cooking method production fine, first boiled and then fried and then stewed and become, the color of the dish golden.

7, boat congee: Guangzhou people like to eat congee, boat congee is one of the most typical representatives. Boat congee with simple ingredients, generally for the pork belly, dried scallops, squid, peanuts, doughnuts and some other very common ingredients. For the traditional boat congee, "chaos" is one of its biggest features.

8, double-skinned milk: double-skinned milk is a Han Chinese specialty in Guangdong Province, known as the king of Guangdong dessert reputation. Made of pure milk and eggs heated, the upper layer of milk skin sweet and fragrant, the lower layer of milk skin smooth and moist mouth. The aroma is rich, the entrance is tender and smooth, which makes people's lips and teeth stay flavorful.

9, tortoise jelly: Lingnan region climate hot and humid, summer is very easy to heat stroke and fire, Guangzhou people invented the tortoise jelly. Turtle jelly is generally brown or black, showing jelly-like. It is mild and suitable for both young and old.

10, roasted suckling pig: Guangdong traditional roasted suckling pig method has two kinds: one is burned into the skin of the light, with the fire slower, burned with less oil. The second is to burn it into the skin of the melted, with a strong fire, the process of constant oil, the finished skin color golden, sesame-like bubbles evenly distributed, eat up the skin more crispy.