Cantonese cuisine, or Cantonese cuisine, is one of the four and eight traditional Chinese cuisines, originated in Lingnan. Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine). Cantonese cuisine is as famous as French cuisine all over the world. As the number of overseas Chinese in Guangdong accounts for 60% of the whole country, most of the Chinese restaurants in the world are mainly Cantonese cuisine. Now let's take a look at the ten representatives of Cantonese cuisine.
1. Abalone
Chinese people have always been particular about food, including food culture in the history of civilization. In the Chinese banquet, abalone, shark fin, sea cucumber and bird's nest are the best. These four famous dishes have already developed a complete set of cooking methods in the operation of famous historical chefs. On the other hand, ah Yi Abalone Restaurant of Hong Kong Fulin group has created a unique seafood cooking method on the basis of traditional cooking. In particular, the special ah Yi abalone dish is unique, which is recognized as the best Chinese food in the international food industry and enjoys a high reputation.
Ayi abalone was named one of the top ten famous dishes of Guangdong cuisine by the first China Guangdong cuisine summit.
2. Guangzhou Wenchang Chicken
Wenchang Chicken is a traditional famous dish of Han nationality in Guangdong Province. Hainan Island Wenchang Chicken is used as the main ingredient, with ham, chicken liver and suburban vegetables, cooked, steamed and fried. This dish has beautiful appearance, bright sauce, smooth and tender meat, strong fragrance, fat but not greasy. The three ingredients are different in color and taste. They are one of the eight famous chickens in Guangzhou.
3. Roasted suckling pig in open oven
Baked suckling pig, also known as roast suckling pig. As early as the Western Zhou Dynasty, it was listed as one of the eight treasures. At that time, it was called "Pao dolphin", namely roast suckling pig. In the book Qi Min Yao Shu, there is also a method of making roasted suckling pig. It is said that the color of roasted suckling pig is the same as amber, and it is similar to real gold, but it will disappear at the entrance. It is as strong as snow, and contains paste to moisten it. During the reign of Emperor Kangxi in the Qing Dynasty, it was a famous dish in the imperial court and became one of the main dishes in the "Manchu Han banquet". Until the early Republic of China, Shandong still managed this dish. Later, it became popular in Guangzhou and Shanghai and became the most famous dish in Guangdong. Nowadays, roast suckling pig is the chief dish of many famous restaurants in Guangzhou, Hong Kong and Macao, and is very popular with Chinese and foreign customers. Every Qingming Festival is the best selling season for roast suckling pigs. Because Guangzhou people like to use roast pigs to worship their ancestors during the Qingming Festival.
4. New Dragon Emperor banquet
Dragon King banquet is a traditional and famous dish in Guangdong Province, which belongs to Guangdong cuisine. The shrimp is tender and delicious. The taste can be changed according to different seasonings.
Add lobster to boiling water and boil for 5 minutes. Take the meat and leave the head and tail. Marinate the lobster meat, grouper meat, conch slices and scallops with monosodium glutamate, sugar, cooking wine and pepper. Stir fry the shrimp meat in 70% hot oil for 1 minute, add ginger and garlic, and then take out. Place the shrimp meat, head and tail on the plate in turn. Drizzle with clear oil and serve with mustard and soy sauce.
5. Royal swallow of peninsula
Guanyan is the first nest built by swiftlet. It is completely formed by the gradual condensation of a large amount of mucus secreted from their throat. It is pure in texture and does not attach a hair. This kind of nest is of the best quality and is the top grade in the nest. It is said that in ancient times, when offering bird's nests to dignitaries, they would choose clean and complete white swallows. Guanyan means the bird's nest as a gift to high-ranking officials, from which Guanyan comes.
Guanyan is one of the many house swallows. It refers to the white bird's nest with better quality and complete cup shape. Therefore, Guanyan is the best bird's nest. So the price is also very expensive, the best of Guanyan is even more precious than gold.
The Yupin official swallow of the peninsula adopts the optional mode, adding five colors: red jujube juice, coconut juice, papaya juice, apricot juice, and taro juice, and serving together with the five color juice, also known as' colorful bird's nest ',' splendid bird's nest ', and so on. A dish is a 'supermarket of choice'. Customers can take what they want according to their personal preferences, which fully embodies the spirit of humanized service. This is the reason why this dish is popular.
6. Steamed East Star spot
When you come to Guangzhou, you must eat seafood. Among them, dongxingban's meat is plump, delicious, tender and smooth, and its color is pure white. In addition, steamed fish and soy sauce make the taste complement each other. It is one of the representatives of fresh seafood production of Guangdong cuisine, highlighting the essence of clear, fresh, tender, smooth and refreshing of Guangdong cuisine. The real fresh steamed fish, when served on the table, fin relaxation, meat pieces separated, never sticky. Steamed dongxingban, produced by Donghai seafood restaurant, has become one of the top ten famous Cantonese dishes at the first China Guangdong cuisine summit.
7. Roast goose in the oven
Crispy roast goose is one of the most famous snacks in Guangzhou, Guangdong Province. It tastes delicious and belongs to Guangdong cuisine. The main material is a black brown goose with three flavors of syrup, spiced salt and sour plum sauce.
It is recorded in Zhuzhi Ci of Guangzhou in Guangxu period of Qing Dynasty that "Guangdong roast duck is beautiful and fragrant, but it is better than roast goose saying gugang (now Xinhui). The delicacy of Yan is thin, Huan is fat, and Jun Xiu emphasizes cheap Fang". It can be seen that roast goose and roast duck have long been famous in Cantonese cuisine.
At the beginning of the reform and opening up in the 1970s and 1980s, as the most popular and popular barbecue meat in Guangzhou, with its characteristics of 'golden red color, crisp skin, tender meat, delicious flavor', it can be seen everywhere in the streets of the provincial capital.
8. Braised sea tiger wings with raw crab meat
Shark fin is an important ingredient of high-grade Cantonese cuisine. It is said that in the 1920s and 1930s, it took 60 silver yuan to eat this dish. The shark's fin from tiger shark and other big sharks was selected as the raw material. It was made by soaking and boiling the shark's fin. The needle is transparent and softened. It tastes delicious, tough and crisp, thick but not greasy. Nowadays, the practice of shark's fin is becoming more and more popular in Guangzhou. At the recent Guangdong cuisine summit, the shark's fin stewed with raw crab meat at Shangri La Summer Palace in Pazhou, Guangzhou, as the representative of shark's fin, became one of the top ten famous dishes of Guangdong cuisine selected by the first China Guangdong cuisine summit.
9. Yannanfei tea duck
At the first China Cantonese cuisine summit of the Guangdong International Tourism and Culture Festival, the "Yannanfei tea duck" produced by Weilong restaurant was nominated by the Organizing Committee and deliberated by the expert panel.
10. Chaozhou bittern
Chaozhou brine is famous all over the world. Compared with other Chinese delicacies, Chaozhou cuisine is one of the most excellent dishes. Its originality lies in its ability to continuously absorb the characteristics of other cuisines without losing the parallel nature of 'color, fragrance and shape'; its connotation is like that of Chaozhou women - dignified and generous, not sensational.
Chaozhou people are hospitable and have relatives and friends to visit. The host's house often keeps guests for dinner. Whenever the host's house treats, the host will always say: 'come on, chop a plate of stewed goose for you. 'stewed goose is recognized as one of the best dishes in Chaozhou.
The key to a good Chaozhou brine dish lies in the use of brine. Chaozhou bittern is different from other bitterns in that it first roasts the medicinal materials in an iron pot and then cooks them. It has strong sauce flavor and heavy taste. It is usually made from dozens of medicinal materials, spices and soup. Among them, the stewed goose made from authentic Chaozhou Xikou goose is the representative. After hundreds of years of carving, this skill can be called a unique one in Lingnan.