Our country has a broad and profound food culture, I believe that everyone has more or less heard the saying of "China's four major cuisines". It refers to the four major schools of Chinese cuisine that have evolved over time and are recognized by society, including Lu cuisine from Shandong, Sichuan cuisine from Sichuan, Cantonese cuisine from Guangdong, and Huaiyang cuisine from Jiangsu.
Different cuisines have different characteristics. What Lazy Meow wants to talk to you about today is the southernmost of the four major cuisines - Cantonese cuisine. Cantonese cuisine has a narrow and broad sense. Cantonese cuisine in the narrow sense refers to Cantonese cuisine, which includes the Pearl River Delta and Shaoguan, Zhanjiang and other places. In addition to Cantonese cuisine, Cantonese cuisine also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (Hakka cuisine).
There are many classic dishes in Cantonese cuisine, lazy meow below with everyone to inventory the 8 famous dishes in Cantonese cuisine, are more famous after the folk selection, friends who have eaten Cantonese cuisine should have heard. Next, let me tell you specifically, what are these 8 Famous Cantonese dishes? See how many you've eaten?
Roast suckling pig is a very classic Cantonese dish. As early as the Southern and Northern Dynasties period, the agronomist Jia Sixun recorded in his book "Qi Min Zhi Shu", "the color is the same as amber, and it is like real gold, and the entrance is dissipated, strong as snow, with pulp and cream, and it is extraordinary." At the Qing Dynasty court feast, roast suckling pig was also one of the main dishes.
The breed of roast suckling pig is a plump fragrant pig weighing about 5 to 6 kilograms, which is grilled in an open stove. The roasted suckling pig also has a light skin and a hemp skin. The former is less oiled, slow to use fire, and has a good appearance; the latter is oiled more, and the appearance will be burst out of the bubbles of loose skin by oil. The color of the roast suckling pig is ruddy, the skin is crisp and tender, and the bite is fat but not greasy, which can make people beautiful from the tip of the tongue to the heart.
There is an old folk saying that the north loves roast duck, and the south loves roast goose. Roast goose is a traditional specialty dish in Guangdong, which originated from roast duck. It can also be said that there is a roast duck before there is a roast goose. During the Song Dynasty, roast duck was a famous dish, and later the southern Song Dynasty chefs came to Guangdong, the local lack of such ingredients as Yan duck, so the chef used the method of roast duck to cook local geese in Guangdong. This is also the origin of the roast goose.
Most of the goose selected by the roast goose is the black-maned goose from Guangdong. This goose has more meat, smaller bones, and delicious meat, making it the best choice for roast goose. Many ancient roasted geese are smoked and roasted with fruit wood. The roasted roast goose is chopped into small pieces, served on a plate, the color is golden and red, and the bite is crispy and tender, and then dipped in sour plum sauce, which can really amaze a party of diners.
This dish of white cut chicken is found in many regions in the south of China, and it is also a classic Cantonese dish. Because when cooking chicken, it does not add any seasoning, but boils it in white, and then chops a piece of condiment, which has the name "white cut chicken". In the process of making white cut chicken, there are three important links, such as chicken selection, boiled chicken, and condiments.
Most of the chickens selected for Cantonese white cut chickens are three yellow chickens produced in Qingyuan, Guangdong. The skin of this chicken is thinner and the subcutaneous fat is less, so it will not look greasy when used to make white cut chicken. When cooking chicken, the handling of the heat and the control of time are very important. It must not be cooked in full, otherwise you will not eat the aroma of chicken. In addition, condiments are also a key. The condiments for white cut chicken are mostly ginger sauce drizzled with hot oil, which is smooth and sweet to eat.
Honey sauce char siu, a classic dish in Cantonese cuisine, is very famous in Both Guangdong and Hong Kong. In fact, the name "char siu" comes from "char siu", because when this dish was first made, pork was grilled on a brazed dish. Later, with the continuous updating of cooking techniques, people roasted a number of pork forks, so they used "forks" instead of "inserts".
The best pork for making honey sauce char siu is plum head meat, that is, pork shoulder blades obtained after bone removal. The pork in this part has a little fat, and it is not woody to eat, and the taste of the char siu pork will be better. Honey sauce char siu looks ruddy and ruddy, which can arouse people's appetite very much. It's salty and flavorful, with a hint of sweetness, and it's delicious.
When it comes to the food culture of Cantonese cuisine, we have to mention Cantonese morning tea. The first time I ate Cantonese morning tea, I was really shocked by this battle. This rich variety of dishes and snacks can be compared to a serious meal. In the Cantonese morning tea, there is a Cantonese dish with a very high appearance rate, steamed pork ribs with soy sauce.
Steamed pork ribs in soy sauce are made from pork chops and tempeh, plus various spices. The steamed ribs are fused with the flavor of tempeh and the aroma of garlic, and the color is translucent, and the bite of bone and flesh is separated, and the taste is tender and smooth. This dish does not spare too many spices, and the original taste of steamed pork ribs is reflected to the extreme.
Guangdong people love to drink soup, is famous throughout the country, so in Guangdong region, there is also "prefer to eat no vegetables, can not eat no soup" said. In Guangdong's various characteristic soups, I have to mention one of the classics of Cantonese cuisine, the old fire soup. It originates from Cantonese cuisine in Cantonese cuisine, where "old fire" refers to the full heat and long time.
Traditional old fire soup, pay attention to three stew four, that is, after the soup is boiled for three hours, it is also slow simmered for three or four hours. In a way, old hot soup refers to soup made with a certain cooking method, not a soup made specifically from a certain ingredient. There are many kinds of old fire soup, covering a variety of soups and ingredient combinations, including yam poria pigeon soup, yuzhu lily quail soup and so on.
Shangtang baby dish is also a very famous dish in Cantonese cuisine. The main raw material it uses is baby cabbage, which should be smaller and stronger. The word "shangtang" in the name of the dish refers to a spice that will be used in the cooking of dishes, and can also be simply understood as broth.
This dish is something we usually cook at home and it's very simple. Cut the garlic, peeled egg and ham sausage into small pieces, put them in a frying pan and stir-fry, then add the broth (like chicken soup, pork bone broth) and cook for a while, then add the baby cabbage that is split into sections and cook slightly, then fish out the plate, and then pour the soup. That umami flavor allows you to eat even the soup.
Next, this dish of braised cabbage is a Cantonese dish that I like to eat very much, and it is also a traditional dish in Guangdong. "White burning", which is a common cooking technique in Cantonese cuisine, refers to boiling water or soup to blanch raw food. This cooking method can fully highlight the delicious and original taste of the ingredients.
When making braised cabbage hearts, there are two key points, one is that the time of boiling of the cabbage hearts should be properly grasped, both to cook, but also not to destroy its color and taste; the other is to use oyster sauce and minced garlic when seasoning. After the pot, the heart of the braised vegetables is emerald green, refreshing and not greasy, and it is sweet and crisp to eat, light but delicious.
【Lazy Meow Experience】
The 8 Cantonese dishes mentioned above, roast suckling pig, roast goose, Cantonese white cut chicken, honey sauce char siu, steamed pork ribs with soy sauce, old fire soup, soup baby cabbage, and white seared cabbage heart, are all classic dishes in Cantonese cuisine, and they are also the 8 dishes that have been tested by time and selected by the people.
These 8 dishes have their own characteristics, each has its own skills, and it also contains our long-standing food culture in China. Friends who have not eaten, next time you may wish to find an authentic Cantonese restaurant to try.
Talk about food in the vernacular, I am lazy meow, a friend who likes food, casually click to pay attention to Oh ~ ~