Cantonese people can eat, love to eat, will eat! This is well known. Roast goose, suckling pig, braised suckling pigeon, char siu bun, wonton noodles... In guangdong, you must be familiar with these names, in order to let overseas friends and brothers and sisters can deeply feel the title of "food in Guangdong", the relevant departments have selected ten famous dishes as representatives of Guangdong cuisine business cards. Are you convinced by such a leaderboard?
1. Cantonese roast suckling pig
I have to say that this dish seems very cruel! Even the piglet's painful expression after being burned can be clearly seen! However, Guangdong talents do not care about the emotions of the piglets, and still eat with relish!! Especially at the wedding banquet, without this dish, I always feel that it is not decent enough.
2. Crispy roast goose
It's roast goose instead of duck! That one incense can throw the roast duck out of a few streets! One of Stephen Chow's films says that the left leg of a roast goose is better than the right leg, do you know why?
3. Bake lobster on the soup
The essence of this dish is all in the word "soup". Be sure to use a soup made from the finest ingredients to make this dish to bring out the umami flavor of soup and shrimp, as for the secret? I believe that unless you are a relative of chef, otherwise people will not tell you casually
4. White cut chicken
The most common and highest standard delicacy in Guangdong families, but where the family has guests, but where there is a festival, but where there is something happy at home, will not not make this dish!
5. Braised pigeons
Restaurants have emerged in recent years. An Egyptian recipe from 3000 BC records a dish made with pigeons. Braised suckling pigeons in China have been breeding pigeons since the Qin and Han Dynasties, and by the Qing Dynasty, a monograph on pigeon breeding, the Pigeon Classic, had been published. The pigeons are plump, tender, short fibers, strong and fresh, fragrant and delicious, and are the best cooking ingredients.
6. Old fire soup
Lao Huo Tang, also known as Cantonese Soup, belongs to the Cantonese cuisine family. It is the secret recipe of food supplement health that has been passed down by the Cantonese people for thousands of years, and the chinese old fire soup cooked in a slow-fire pot is full of heat and long time, which not only takes the effect of medicine tonic, but also takes the sweetness of the entrance. A few hours of pot is enough. She is a delicious soup cooked by Cantonese women with all kinds of warmth, a health soup that regulates the balance of yin and yang in the human body, and a medicinal soup that assists in the treatment and restoration of the body.
7. Slippery fish balls
The meat of the sea bass used is originally rectangular and blocky, the reason why it is called a ball, is because the original method is to engrave a knife flower on the fish block, after cooking, the fish block is naturally curved and rolled, slightly spherical; In recent years, it has changed, and flowers are no longer carved, so that the fish does not appear in the ball after ripening, but people are still accustomed to calling it a fish ball. The dish is tender and fragrant, so it is called "smooth perch ball".
8. Steamed Haihe fresh
If you put a live fish in front of you, what would you do with it? "Steaming!" Eight out of ten Guangzhounese would say so. In the eyes of Guangzhou people, this is the highest standard treatment for a fish. Nowadays, this method of cooking can be seen all over the country, but in fact, the steaming cooking method came out of Guangzhou in the 1980s.
Seafood is the most important is "fresh", so Cantonese people are very good at eating, in order to keep the "freshness" of seafood, usually just a simple steaming, a few drops of soy sauce and a few green onions, it completely brings out the umami.
9. Sweet and sour grunt meat
Sweet and sour grunt meat, also known as ancient meat. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou were very fond of eating Chinese food, especially sweet and sour ribs, but they were not used to spitting out bones when eating. Guangdong chefs use bone-out lean meat seasoning and starch to make large meat balls, fry them in oil until they are crispy and sticky with sweet and sour marinade, which is sweet and sour and delicious, and is welcomed by Chinese and foreign guests. Sweet and sour pork ribs have an older history and are now renamed "ancient meat" after being remade. Foreigners do not pronounce it accurately, often call "ancient meat" "gollum meat", because it is elastic when eating, and there is a grid sound when chewing meat, so for a long time these two names coexist. This dish enjoys a high reputation at home and abroad. Common on the market is canned pineapple with gollum meat.
10. Eight treasure pumpkin cup
Pumpkin Cup Eight Treasure Rice is a delicious Han Chinese dish that belongs to the Cantonese cuisine family. Dry the round glutinous rice that has been soaked for more than 4 hours in advance, put it on the steamer cloth, spread it out in the steamer, and steam it on high heat for 20 minutes, and simmer for 5 minutes. Cut off the top of the small pumpkin, and then remove the melon seeds in the middle to make a bowl. Cut the dates in half and then cut the other preserved fruits into strips or chunks. Sauté the bean paste slightly with lard and mix the semi-dried oil residue into the bean paste. After the glutinous rice is steamed, mix well with a little lard, sugar, and hot rice. Finally, put the flesh of glutinous rice, bean paste, and dates into a pumpkin cup and steam on high heat for 20 minutes.