Westbound
Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and eight major cuisines in traditional China, originating in Lingnan. Cantonese cuisine is composed of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), and the three flavors have their own characteristics. Cantonese cuisine is on a par with French cuisine in the world, and since the number of overseas Chinese in Guangdong accounts for 60% of the country, most of the Chinese restaurants in the world are mainly Cantonese cuisine.
Guangzhou cuisine range includes the Pearl River Delta and Shaoguan, Zhanjiang and other places, rich in ingredients, fine selection of materials, excellent skills, clear but not light, fresh but not vulgar, tender but not raw, oil but not greasy. Good at small stir-frying, requiring mastery of the heat and oil temperature just right. It is also compatible with many Western cuisine methods, paying attention to the momentum and grade of dishes.
Chaozhou cuisine originated in the Chaoshan region, and the heads of the two families of Fujian and Guangdong are a school of their own. It is known for cooking seafood, and soups, vegetarian dishes and beets are the most distinctive. The knife work is fine and the taste is pure.
Dongjiang cuisine originated in the Dongjiang area of Guangdong Province, the dishes use meat, very little aquatic products, the main ingredients are prominent, pay attention to the aroma, heavy oil, salty taste, casserole dishes are known for their strengths, and have a unique local flavor.
Cantonese cuisine in Guangzhou cuisine combines the characteristics of local flavors such as Shunde, Nanhai, Panyu, Dongguan, Xiangshan, Siyi, Bao'an, etc., as well as the characteristics of Beijing, Suzhou, Huai, Hangzhou and other provincial cuisines and Western cuisines. Cantonese cuisine takes the strengths of a hundred families, uses a wide range of ingredients, chooses rare ingredients, exquisite ingredients, is good at innovating in imitation, and cooks according to the preferences of diners. The cooking techniques are diverse and fickle, and the ingredients used are strange and extensive. In the cooking, it is mainly fried and fried, and it is both braised, fried and roasted, paying attention to light but not light, fresh and not vulgar, tender and not raw, oily but not greasy, there are "five nourishments" (fragrant, loose, soft, fat, thick), "six tastes" (sour, sweet, bitter, spicy, salty, fresh) said. Strong seasonality, summer and autumn are still light, winter and spring are rich.
Cantonese cuisine is a representative chinese cuisine abroad. Cantonese cuisine is more complex and delicate. Cantonese cuisine is a culture, an atmosphere, a rendering, a harmony, a folklore, a color, and a manifestation of health standards.
Cantonese cuisine has a long history, and its origins can be traced back to the early Han Dynasty, which dates back more than 2,000 years. Long before the arrival of immigrants from the Central Plains, the ancestors of Lingnan already had a unique style of eating. Guangdong's products are particularly rich, at your fingertips, cooked and eaten, and thus developed a preference for fresh and vigorous eating habits. With the change of history and the change of dynasties, the central plains immigrants continued to move south, bringing with them the Central Plains food style of "not tired of stewing, not tired of eating".
Over the long years, Guangdong has not only inherited the tradition of the Central Plains food culture, but also absorbed the culinary essences of foreign countries and all aspects, and then continuously absorbed, accumulated, improved and innovated according to local tastes, hobbies and habits, thus forming a variety of dishes, exquisite cooking, high quality and delicious diet characteristics. In the past hundred years, it has become one of the most representative and world-influential food cultures in China.
Cantonese cuisine continues to absorb the cooking techniques of other places, especially in northern China, and the cooking techniques of Western cuisine, and is flexible and fickle, connecting China and the West. Cantonese chefs adhere to the flexible and divergent way of thinking of Cantonese people. They have a quality, that is, they always study everything that can be eaten endlessly, how to process them to be delicious and more delicious, to meet people's dietary requirements of "eating often and always new".
Cantonese cuisine has the foundation of a hundred rivers, good at taking the strengths of each family, for my use, often learn new. The transplantation of Cantonese cuisine is not a rigid set, but a combination of Guangdong raw materials, fresh and tender texture, people's tastes like fresh and fresh characteristics, to develop, touch the bypass. From the "bursting method" in the north to the "oil bubble method"; the "grilling" cooked by shaping has been improved to the "grilling" of the plates on the plate separately, expanding the scope of ingredients; the introduction of Western baking method, Gillette frying method, pork steak, beef steak, transformed into their own cooking methods and famous dishes; drawing on the SAUCE (sauce) method of Western food, the first Cantonese sauce seasoning method, etc., all reflect the innovation of Cantonese cuisine.
Cantonese chefs also dare to boldly deny tradition, constantly filtering and screening. For example, the cooking theory of Cantonese cuisine has the saying that "pigs do not fall ginger, sheep do not fall sauce". This means that when cooking pork and lamb, ginger and soy sauce cannot be added, otherwise the umami taste of the meat will be lost. The younger generation of Cantonese chefs bravely broke through the precepts left by their predecessors, and through continuous exploration and research, a number of innovative dishes such as ginger sauce fried meat slices, sauce roasted lamb trotters, XO sauce lamb chops and other innovative dishes were launched in the market and were well received by consumers. In addition to formal dishes, Guangdong snacks and dim sum are also exquisitely made, and the food customs of various places also have their own unique features, such as Guangdong morning tea, Chaozhou Gongfu tea, these food customs have gone beyond the scope of "eating" and become the food culture of Guangdong.
History of Cantonese cuisine
The food culture of Guangdong is in line with all parts of the Central Plains. One of the important reasons is that there have been many inland people in history who have established a number of different dynasties. Successive dynasties sent to rule Cantonese and degraded officials brought the food culture of the north, during which many official chefs either passed on their skills to their local counterparts, or set up their own shops in the city to make a living, directly introducing the food culture of various places to the people of Lingnan, making it an important part of Cantonese cuisine.
After the Han Dynasty, Guangzhou became the transportation hub of the Zhongxi Sea Road; most of the foreign merchants in the Tang Dynasty gathered in Yangcheng, and merchant ships arrived in groups. At that time, the economy of Guangzhou was developing rapidly compared with that of inland areas. After the Southern Song Dynasty, the skills and characteristics of Cantonese cuisine became more and more mature. This is related to the song dynasty moving south, and many imperial and official chefs gathered in Guangdong, especially in Yangcheng. Since the beginning of the Tang Dynasty, Guangzhou has become the main port of entry and exit trade in China and is a world-famous port. After the Song Dynasty and the Yuan Dynasty, Guangzhou became a port and port city where domestic and foreign trade was concentrated, and commerce became increasingly prosperous, which led to the development of catering services as a commercial industry, providing a very important condition and place for the growth of Cantonese cuisine, especially Cantonese cuisine.
The Ming and Qing dynasties were the real maturity and development period of Cantonese dim sum and Cantonese cuisine. At this time, Guangzhou had become a big commercial city, and Cantonese cuisine, Cantonese cuisine and Cantonese cuisine had truly become a system. Downtown Tongheng is all over the tea houses, hotels, restaurants and snack shops, each restaurant competes for glory, the food is abundant, the style is numerous, the world is praised, and gradually there is a "food in Guangzhou" saying.
"Food in Guangzhou" is also inseparable from Guangdong tea drinking, it is actually a disguised meal, each restaurant, hotel, tea house are set up morning, afternoon, evening tea, tea drinking is also associated with talking about business, listening to news, meeting friends. Guangdong tea drinking is inseparable from tea, dim sum, porridge, flour, noodles, and some small dishes. It is worth mentioning Chaozhou Gongfu Tea, which spares special purple sand teapots, white porcelain cups and oolong tea, with a large amount of tea, tea soup with strong fragrance and bitterness, and endless aftertaste.
Cantonese dim sum is one of the three special types of Chinese pastry, with a long history, a wide variety, colorful, exquisite shape and novel taste, unique and distinctive. Cantonese porridge is characterized by porridge rice boiled flowering and pay attention to seasoning, there are slippery chicken porridge, fish raw porridge, and the first porridge and boat boy porridge. Guangdong powder is Shahe powder, soft and tough. Guangdong noodles are most famous for "Yifu noodles".
The origin of food in Guangzhou
After the opening of the five ports of trade in Shanghai in the Qing Dynasty, Cantonese people flocked to Shanghai to engage in trade-related work. The Cantonese people living in Shanghai soared to 4.5 million in a short period of time; the supporting Cantonese restaurants were opened in rows, gradually conquering Shanghainese and other immigrants, especially a large number of literati; and the literati shook their tongues in the most developed commercial media, and the reputation of "eating in Guangzhou" began to go away.
The first famous person to promote Cantonese cuisine was Xu Ke, a Hangzhou native who lived in Shanghai. In his famous works "Qing Barnyard Bills" and "Kangju Notes", he repeatedly greeted Cantonese cuisine and raised it to a humanistic height. For example, he said in "Cantonese Talents": "I am good at Cantonese songs, and I love Cantonese dim sum." After the Republic of China, Lingnan cuisine in the economy and the Northern Expedition under the two-wheel drive of the song all the way north, in Beijing with Tan family cuisine and the local Taishi cuisine echoed, jointly created the "food in Guangzhou" era of the precedent; in Shanghai with Haipai Cantonese cuisine won the honor of "national cuisine", the "food in Guangzhou" to the peak of the times, to the "representation of the Republic of China" diet to the highest realm.
On Nanjing Road, a landmark in Shanghai, the main restaurants are mostly opened by Cantonese. The four major department stores of Yong'an, Xianshi, Xinxin and Daxin are all opened by Cantonese people, and all have high-end restaurants attached. The Xindu Hotel, which was independent of the new company, came to the fore and overpowered the crowd; the wedding banquet that Du Yuesheng, a celebrity on the beach, set up for his son in that year was set up here. Two-thirds of the guests after the victory of the War of Resistance Against Japanese Aggression were Europeans and Americans, and Acting President Li Zongren once hosted a banquet here for sages from all walks of life.
During the Republic of China period, Cantonese cuisine gradually gained hegemony in Shanghai, causing people to peep at native Cantonese cuisine, and many journalists, or special people, wrote articles and returned to the food industry in Guangzhou. Yu Gong, a reporter from Shanghai's "Declaration", went to Guangzhou at the end of 1924 and sent back a "Guangzhou Food Talk", saying straight to the point, "The study of people's food in Guangzhou is the one who is in the whole country."
On September 21, 2016, the world-famous gastronomic guide Michelin Guide released the first gastronomic guide Chinese mainland, the Michelin Guide Shanghai 2017, a list of star-rated restaurants in Shanghai. Among the 26 star-rated restaurants selected, there are 9 Cantonese cuisines, with the largest number on the list. The only three-star restaurant is Cantonese cuisine, and 4 of the 7 two-star restaurants are Chinese restaurants, mostly Cantonese cuisine.
International reach
At the beginning of the 19th century, many Of the Chinese who arrived in North America were Cantonese, and most of the restaurants they opened were Cantonese restaurants. In Canada, for example, Chinese restaurants were popular until the 1960s as a so-called "chowder." Since then, many tea houses and restaurants have been opened, and their dishes and dim sum are modeled after Hong Kong standards. In big cities, there are many tea house restaurants that advertise "authentic Cantonese cuisine". By the 1990s, Cantonese cuisine was mostly cooked in Toronto's Chinatown.
In the United States, Cantonese restaurants were not only popular with overseas Chinese, but also americans, and they quickly became one of the most prosperous businesses in Chinatown. In 1852, the Alta California newspaper wrote: "For a time, almost all the restaurants in the city were run by Chinese." In the 1860s and 1870s, two Chinese officials who visited the United States also recorded in their diaries the Cantonese cuisine they tasted in San Francisco: "Eaten in Yuanfanglou, the mountains and treasures of the sea, cooked like the mainland" "Refreshments of eight colors, a plate of fruit, all widely produced." A 1960 poll showed that Cantonese cuisine was the second most dominant cuisine in the United States at the time after Italian cuisine.
In 2010, Guangzhou's famous snack fried rice noodles were named the champion of the annual top ten cuisines by the Los Angeles Times website. According to some newspapers and periodicals, there are nearly 10,000 Chinese restaurants in the United States; 4,000 in the United Kingdom; more than 2,000 in France and the Netherlands; and no less than thousands in Japan. Most of the Chinese restaurants in these places are Cantonese-style tea houses and restaurants, and the business is very prosperous. In the australian city of Sydney, under the influence of "Chinatown", tea drinking has become a special term, and anyone who visits Sydney City is fashionable to enjoy the charm of Cantonese tea drinking and dining in "Chinatown". Cantonese cuisine is unique in its light flavor, leading the way, and is well-known at home and abroad for its reputation of "eating in Guangzhou".
Royalties
Cantonese cuisine is very widely used, not only rich in main ingredients, but also rich in ingredients and spices. In order to show the flavor of the main ingredients, Cantonese cuisine is very particular about the selection of ingredients and spices, the ingredients will not be mixed, the spices are to bring out the original taste of the main ingredients, both of which are based on freshness. Pay attention to color, aroma, taste, type, and fresh taste as the main body. Livestock dishes: crispy roast suckling pig, taiye chicken, clear soup beef brisket and more than 100 kinds. Seafood and river fresh have always been the basic raw materials for the survival of Cantonese cuisine.
Recipe features
The biggest feature of Cantonese cuisine is that the ingredients are wide and varied, and the ingredients are many and clever. Birds and animals, mountains and treasures of the sea, Chinese and foreign food, all have everything, can be described as the crown of the country. Cantonese cuisine has many optional raw materials, and it is naturally fine. Cantonese cuisine pays attention to the seasonality of raw materials, "from time to time do not eat". Eating fish, there are "spring bream autumn carp summer three ploughs (anchovy) mid-winter perch"; eating snakes, is "autumn wind up three snake fat, at this time eat snakes are good luck"; eat shrimp, "Qingming shrimp, the fattest"; eat vegetables to pick "seasonal vegetables", refers to seasonal vegetables, such as the heart of the dish is "the sweetest heart of the north wind". In addition to the optimal fattening period for selecting raw materials, Cantonese cuisine also pays special attention to the best parts of the raw materials.
The rich and delicate selection of ingredients and light taste are probably important reasons for the popularity of Cantonese cuisine. Cantonese cuisine pays attention to "clear, fresh, tender, smooth, refreshing and fragrant", the pursuit of raw materials, fresh taste, Cantonese cuisine seasoning varieties are various, throughout the sour, sweet, bitter, spicy, salty, fresh. However, only a small amount of ginger and shallots and garlic are used as "material heads", and less spicy ingredients such as peppers are used, and they will not be salty and sweet. This pursuit of light, the pursuit of tenderness, the pursuit of the characteristics of the original taste, not only in line with the characteristics of Guangdong's climate, but also in line with the requirements of modern nutrition, is a scientific food culture.
Cantonese people like to eat white cut chicken, the chicken is soaked in boiling water, to maintain the original taste of the chicken, when eating only add ginger, salt and other ingredients. Qingping chicken is the best among white cut chickens and is known as the "first chicken in Guangzhou". It is only soaked in white brine, without any ingredients, but the skin is smooth and white, and the bone has a flavor.
The real hero behind such delicious Cantonese cuisine is a large number of skilled celebrity chefs. Kang Hui, a famous teacher at the Beijing Hotel, was awarded the title of "Culinary Master" by the French Celebrity Chefs Association as early as the early 1980s, which was the first time in the history of Chinese cuisine. Hong Kong celebrity chef Yang Guanyi, whose ancestral home is from Guangdong, is famous for his exquisite cooking skills and is famous in the world for his reputation of "A One Abalone, the World's First". Guangdong has strong cooking technology and famous chefs. With their superb cooking skills, they have made Cantonese cuisine shine, and they have also cultivated a large number of culinary descendants.
Cooking method
There are as many as 21 kinds, especially steaming, frying, baking, stewing, frying, potting, stewing, buckle, etc., pay attention to the heat, especially the "wok gas" and stir-fried eating, making dishes that pay attention to color, aroma, taste and shape. The taste is mainly clear, fresh, tender and refreshing, and changes with the different seasons and seasons, summer and autumn strive to be light, winter and spring are more intense, and there are "five seeds" (fragrant, crisp, crisp, fat, strong), six flavors (sour, sweet, bitter, spicy, salty, fresh) difference. The selection of materials is wide and strange, and there are many varieties and varieties, such as birds and animals, fish, shrimp and crabs, almost all of which can be seated. Flavor pays attention to quality and taste, the taste is relatively light, and strive to seek freshness in the clear, and seek beauty in the light.
Classic dishes
The scope of Guangzhou cuisine includes the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places, rich in ingredients, fine selection of ingredients, excellent skills, clear but not light, fresh but not vulgar, tender but not raw, oil but not greasy. Good at small stir-frying, requiring mastery of the heat and oil temperature just right. It is also compatible with many Western cuisine methods, paying attention to the momentum and grade of the dish.
White cut chicken, roast goose, roast suckling pig, braised suckling pigeon, honey sauce char siu
Crispy roast pork, baked lobster in soup, steamed Eastern Star Spot, Abalone
Abalone sauce buckle Liao ginseng, white-seared elephant mussels, pretzel and salt shrimp, garlic bone
White-seared shrimp, coconut rock sugar bird's nest, dry fried beef river, Cantonese morning tea
Old fire soup, Luo Han Zhai, Guangzhou Wenchang chicken, pot rice, bamboo lamb brisket pot
Radish beef brisket stew, Cantonese roasted duck, steamed pork ribs with soy sauce, fish head tofu soup
Pineapple grunt meat, oyster sauce lettuce, pan-fried hibiscus eggs, Dinghu Shang vegetarian
Tobacco tube cabbage, fish and eggplant stew, taiye chicken, crab, taro button meat
Southern milk stew, lobster braised abalone, rice net durian shrimp, vegetable bile stewed shark fin
Kirin perch, ginger and shallot baked meat crab, rose soy sauce chicken, beef three stars, beef offal
Brazza sausage flour, shrimp dumplings, pork intestine powder, wonton noodles, and the first porridge, boat boy porridge
Lotus leaf wrapped rice, bowl cake, etc.
Guangzhou Wenchang chicken
Features: The famous Guangzhou cuisine is made of Hainan Island Wenchang chicken as the main ingredient, accompanied by ham, chicken liver and suburban dishes, which are boiled, steamed and fried. This dish is beautifully shaped and brightly chopped.
Oyster Emperor Claw
Features: Famous Cantonese cuisine. Cantonese people love chicken feet and eat a lot. However, this dish is cooked with a delicate cooking method, first boiled and then fried and then stewed, and the color of the dish is golden.
Radish brisket stew
Features: golden color, crispy on the outside and tender on the inside, dry and salty.
Steamed pork ribs in soy sauce
Features: Steamed pork ribs in soy sauce are ribs, and the bones in this part are generally softer and more meaty.
Assorted winter melon cap
Features: beautiful shape, bright color, refreshing taste, rich nutrition.
Cook tai chi shrimp
Features: beautiful shape, fresh and fresh.
Fish belly
Features: fish belly cartilage is white, the taste is light and tender, the disc is elegantly decorated, and the banquet is beautiful and generous.
Duck stew with winter melon barley
Features: Duck is soft and the soup is delicious.
Salted egg steamed patties
Features: Duck eggs have been salted for a period of time, have a special salty flavor, mixed with minced pork, steamed into meatloaf, is a common dish for families across Guangdong.
Pond lotus
Features: Shaped like a lotus flower. Refreshing and delicious, not greasy to eat.
Teochew cuisine
Originating from the Chaoshan region, hui fujian and Guangdong are the heads of the two families, and they are a faction of their own. It is known for cooking seafood, and soups, vegetarian dishes and beets are the most distinctive. The knife work is fine and the taste is pure.
Famous Chaozhou dishes include: Chaozhou brine platter, Chaoshan beef hot pot, brine pork hand, brine foie gras, oyster sauce, Chaozhou cold, hibiscus shrimp, Shacha beef, Chaozhou beef balls, crystal buns, bean sauce chicken, national vegetables, assorted black stone ginseng, dried fried shrimp dates, Jinbu fried thin shell, golden melon stuffed taro puree, Chaoshan fish balls, Puning bean sauce chicken, Puning dried beans, colorful frozen duck shreds, anti-sand taro, thick mushroom mustard, Kirin abalone slices, stewed eel soup, three-color wild spots, steamed sea fresh, beef grit soup, mille-feuille meat, no rice grits, fried cake kway, glutinous rice pork intestines , Kway teow juice, Teochew pink kway teow, white fruit sweet taro puree, crystal ball, hemp jujube, rice, duck mother twist, cake roasted white fruit, etc.
Bergamot ribs
Features: shaped like a bergamot, fragrant on the outside and tender on the inside, delicious and delicious.
Protect the national dish
Features: Crab yellow is known as "peony", shrimp gum is famous as "Hundred Flowers", fresh and smooth and delicious.
Lettuce lobster
Lobster, thick body, hard and spiny nails, delicious meat. The splendid lobsters produced in the East China Sea are large, weighing several kilograms each, which is even more expensive. This product is cooked lobster, sliced and plated, and built with lettuce to form a shrimp-shaped pattern.
Teochew beef balls
Beef balls as a famous Teochew snack, in Chaozhou has a history of nearly a hundred years, beef balls can be divided into beef balls, beef tendon balls two kinds, beef balls meat is more tender, tender taste, beef tendon balls are in the beef balls into the addition of some tender tendons, eat a little chewy.
Oysters
"Xitian Lane Oyster Branding" is one of the famous snacks in Chaozhou. Oysters help to see, and smooth and delicious, oysters can be burned and can warm the stomach, cold days people prefer to eat.
Red stewed shark fin soup
Features: The wing needle is soft and smooth, and the fragrance is strong.
Puning dried tofu
Puning first made dried tofu from Guangnan Village, Liaoyuan Town, who learned to make dried tofu as early as the early Ming Dynasty. In the last year of the Yuan Dynasty, after Chen Youyi was defeated by Zhu Yuanzhang, his military master He Yeyun (known as Lice Mother Immortal) was exiled to the Puning area. In addition to building houses, building gates and building tombs for people, he also has a set of dried tofu crafts. At that time, the second grandmother of Guangnan Village died, and He Yeyun was asked to choose a place to build a tomb. At the same time, he also taught the Guangnan people to make dried beans.
Ping-pong
Jieyang Ping Pong has a long history and is famous at home and abroad. It is generally flat and round. The bare skin is translucent, soaked in glutinous rice and ground into a pulp, cooked, and kneaded with a small amount of sugar to make the skin soft and consistent. White sugar, sesame seeds, peanut kernels, betel bran, and green onion oil are used as the filling.
Tide-type intestinal powder
It is said that intestinal powder originated in Guangzhou, and then passed to the hands of Chaoshan people, and after decades of transformation by Chaozhou people, today's Chao-style intestinal powder is very different from Guangzhou intestinal powder, and among them, The Chao-style intestinal powder is represented by the intestinal powder in the quicksand area, and the Chao-style intestinal powder is widely praised by people at home and abroad, so that today it has become a famous point in Chaozhou cuisine.
Casserole porridge
Chaozhou casserole porridge has always been quite famous, Chaozhou people not only attach importance to eating porridge, but also like to put more water when cooking rice, it is said that after the rice is hot, the rice grains are fished up and left with rice soup, which can be used as an after-dinner drink or other uses, continuing the good habit of nutrition in the province. Teochew porridge boiling time is usually about 20 minutes,
Duck foot piercing
Don't look at the light duck foot tying, this is a traditional handmade dish made of coarse materials, and its complicated process is quite a test of the chef's care and patience. The nostalgic roast duck foot tying and the duck foot tying seen in the general restaurant are respectively in the use of goose intestines instead of rotten skin, and the replacement of taro with char siu. The soft chicken liver is placed in the soles of duck feet soaked in secret brine, then bundled in layers of goose intestines, coated with maltose and grilled over medium heat. When baked, not only is the color bright and the aroma is overflowing, but also the entrance is crisp, and the brine flavor is especially matched with the char siu flavor, and the more chewy, the more fragrant, the wine is first-class.
Marinade Melaleuca
In Hong Kong in the 1950s, a large number of Chaoshan people lived in large numbers, and they carried flat shoulders and baskets to sell along the streets every day for their livelihood, and brine-flavored snacks followed. Brine juice is a mellow and delicious flavor accumulated bit by bit over the years, the master needs to add fresh ingredients every day to prepare, only to become more and more fragrant, that large bucket of black and shiny, fragrant marinade is the traditional taste of Teochew people for generations, many restaurants have their own secret brine bile and exclusive recipes.
Dongjiang cuisine
Dongjiang cuisine originated from the Hakka area around the Dongjiang River in Guangdong Province, the dishes use meat, very few aquatic products, the main ingredients are prominent, pay attention to the aroma, heavy oil, salty taste, known for casserole dishes, has a unique local flavor.
The traditional Dongjiang signature dishes are: Yannanfei tea field duck, Hakka stuffed tofu, plum vegetable buckle meat, salt baked chicken, pork belly wrapped chicken, pot vegetables, stuffed bitter melon, plum vegetable meat cake, pickled noodles, fried pork intestine, Hakka stewed pork soup, four-star moon, taro bun, taro dumplings, three cups of duck, Dongjiang Dongpo feast, Dongjiang dragon clam, West Lake listening to rhymes, Dongjiang crispy balls, Babaowo whole duck, crucian carp omelette, fried pig intestine, etc.
Salt baked chicken
It is a famous dish in Guangdong. More than 300 years ago, in some salt farms along the coast of the Dongjiang region, someone wrapped cooked chicken in gauze paper and put it into a salt pile for marinade, which was delicious and flavorful. Later, the salt industry in Huizhou, the capital of Dongjiang, developed, and local restaurants competed for the best dishes to entertain guests, so they created a method of baking fresh chicken and salt, so the dish began in the Dongjiang area.
Stuffed tofu
The so-called tofu set includes tofu flowers for eating before meals, fried stuffed tofu, tofu pot, tofu balls, glutinous rice stuffed tofu, fried tofu skin, etc., as well as tofu milk as a snack.
Potted vegetables
As the appearance of Dongjiang cuisine has a long history, generally known as large plate dish, large plate dish originated from the traditional "fortune dish", as the name suggests, is to use a large plate, the food is put inside, and together, blend out a unique taste.
Li Xinrong, chief editor of Westbound
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