The names of 20 dishes in China

Boiled chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy roast pork, stewed lobster in soup, steamed Dongxing Spot, aunt abalone, braised Liaoshen in abalone sauce, boiled elephant mussel, salted shrimp, garlic bone, boiled shrimp, coconut milk bird's nest, stewed Rana chensinensis with papaya, dry fried beef river and Guangdong morning tea.

1, boiled chicken

The traditional dish of Cantonese cuisine should be called boiled chicken, because the cooking method is boiled. In Hong Kong, it is regarded as a Cantonese roasted meat, and it is often sold in roasted meat restaurants. Chaoshan, Hainan and Taiwan Province provinces are called white-cut chicken and white-cut chicken.

2. Roast goose

This is a Guangdong barbecue. Hang the goose covered with seasoning in a special charcoal stove and barbecue it with charcoal fire at high temperature. The food is crisp and shiny, with plenty of gravy but no fishy smell. It is usually served with sour plum sauce.

3. roast suckling pig

Roast suckling pig is a dish in different food cultures in the world, but in China, roast suckling pig is a traditional Cantonese cuisine. The way to roast suckling pigs is to slaughter suckling pigs that have not been weaned for two to six weeks, and then barbecue them on the fire.

4. Braised pigeons

Roasted squab is a famous Cantonese dish in Guangdong, China. Young pigeons refer to underage pigeons, whose meat quality is tender than that of adult pigeons, so they are often used as ingredients.

The difference between roast pigeon and roast goose or duck is that roast pigeon is not roasted with fire, but fried with high-temperature food. Pigeons will be marinated in brine, then hung up to dry, and then rolled up and fried, which will not only keep the skin crisp, but also help to discharge excess oil.

5. Barbecued pork with honey sauce

It is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to Cantonese cuisine. "Barbecued pork" is developed from "inserting barbecue". Mainly made of pork (thin), barbecued pork sauce, oyster sauce, garlic, soy sauce, cooking wine, honey, sugar and peanut oil.