2021 New Year Chinese New Year's Eve Rice - Cantonese cuisine all kinds of sauces and serving procedures

Sauce is one of the characteristics of Cantonese cuisine, many dishes have a fixed pairing sauce, if you forget to follow or follow the wrong, the light one leaves an unprofessional impression on the guests, and the heavy one even has the guest to ask for a withdrawal, so the head of the kitchen and the dish department must have a set of strict standards and checks on the sauce. The following information compiled by red food micro-magazine is divided into 2 parts: one is a summary of the sauce commonly used when Cantonese cuisine is served; the other is the experience information of the cooking process skills of a store of XX Food Group for your reference and study.

Cantonese cuisine kitchen needs to be summarized with sauces and condiments

1. Burnt flavor department

Hongyunhua skin suckling pig - sugar, suckling pig sauce

Hongyun all suckling pigs - sugar, shallots, pancakes, suckling pig sauce

Hongyun suckling pig platter - sweet noodle sauce, sugar, sour plum sauce deep well crispy roast goose: with sour plum sauce

Tide-style brine platter - garlic white vinegar with red pepper grains

Brine egg spelled tofu - Puning bean paste

Brine pig intestine head - garlic white vinegar with red pepper grains

Brine goose paws also - garlic white vinegar with red pepper grains

Tide-type brine goose - garlic white vinegar with red pepper grains

Macau roast pork belly - yellow mustard, sugar

Kung Fu Grilled Eel - Eel Sauce (Homemade)

Peking sliced duck - pancakes, shredded shallots, cucumber strips, sweet noodle sauce, yellow mustard

Yaozhu Guifei chicken - ginger minced, yellow mustard, Thai chicken juice

Dongjiang salt baked chicken - salt baked chicken sauce (homemade)

Desert Wind Sand Chicken - Yellow Mustard, Wind Sand Sauce (Homemade)

Thai Roast Pork Neck - Thai Sauce (Homemade)

Black pepper honey sauce roasted bone - vanilla black pepper sauce (homemade)

Braised pigeons - Huai salt, juice

Fresh fruit salad flakes of duck - lettuce, salad, shiguo

2. Chinese kitchen department

1. Abalone, seafood

Three treasures of abalone juice - abalone juice, broccoli

Treasure the jipin abalone - abalone juice, broccoli, melon preserved

Treasure Middle Eastern abalone - abalone juice, broccoli, preserved melon

Treasure South African abalone – abalone juice, broccoli, preserved melon

Abalone juice premium flower glue - abalone juice, broccoli

Oat juice steaked ginseng - oat juice, broccoli

Abalone juice Liao ginseng spelling goose paw - abalone juice, broccoli

2. Bird's nest

Braised blood swallow - braised mustard, ham juice

Braised GuanYan - braised mustard, ham juice, parsley minced

Papaya blood swallow - syrup, coconut water

Papaya Guanyan - syrup, coconut water

Buffalo milk blood swallow - syrup, papaya juice

Buffalo milk guanyan - syrup, papaya juice

Ginseng Blood Swallow - Ginseng juice, syrup

Citi Ginseng Swallow - Ginseng juice, syrup

Multi-flavored blood swallow - ginger juice, evaporated milk, ginseng juice, syrup, apricot juice, taro juice

Multi-flavored juice Guan Yan - ginger juice, evaporated milk, ginseng juice, syrup, apricot juice, taro juice

3. Shark fin soup

Braised sea tiger wings - braised mustard, sprouts, shredded ham, coriander leaves, Zhejiang vinegar

Braised golden hook wings - braised mustard, sprouts, shredded ham, coriander leaves, Zhejiang vinegar

Broth sea tiger wings - coriander leaves, Zhejiang vinegar

Broth gold hook wing - coriander leaf, Zhejiang vinegar

Turkey chicken stewed wings - coriander leaves, Zhejiang vinegar

Dried sea tiger wings - broth, coriander leaves, Zhejiang vinegar

Dried gold hook wings - broth, coriander leaves, Zhejiang vinegar

Yellow braised sea tiger wings – silver buds or winter melon shreds

Yellow braised gold hook wings – silver buds or winter melon shreds

Chicken wings in thick soup - coriander leaves, Zhejiang vinegar

Papaya stewed abalone wings - coriander leaves, Zhejiang vinegar

Vegetable gall elbow stewed abalone wings - coriander leaves, Zhejiang vinegar

4. Cross the bridge

Cross the bridge snail - loofah willow or vegetable seedlings, taro shredded, fresh northern mushrooms, soy sauce, Thai pepper soy sauce, plum cake sauce parsley

Cross the bridge East Star Class - loofah willow or vegetable seedlings, taro shreds, fresh northern mushrooms, raw oil, Thai pepper soy sauce

Cross the bridge elephant mussels - loofah willow or vegetable seedlings, taro shreds, fresh northern mushrooms, raw oil, Thai pepper soy sauce, plum cake sauce, parsley

Bridge fresh abalone - loofah willow or vegetable sprouts, taro shreds, fresh northern mushrooms, soy sauce, Thai pepper soy sauce, plum cake sauce, parsley

5. Sashimi

Lobster sashimi – Japanese mustard, Japanese soy sauce, lemon horn

Elephant plucked sashimi - Japanese wasabi, Japanese soy sauce, lemon horn

All kinds of sashimi and sashimi platter - Japanese wasabi, Japanese soy sauce, lemon horn)

Salt-roasted mackerel – sour sauce, radish, lemon horn

Salt-roasted prawns – lemon

6. Real Cantonese famous dishes

Gold medal crispy roasted pork hips - mustard soy sauce

7. Soup soup, health care products

Papaya stewed blood clams – ginger, syrup, coconut water

Pot boy chicken bullwhip - spicy soy sauce

Red date spring egg stew snow clams - ginger juice, syrup

8. Selection of wine

Meiji mustard seafood - mustard soy sauce

9. Seafood

Australian lobster

Sashimi - Japanese soy sauce, Japanese mustard, lemon horn

Pretzel - Huai salt, crepe sauce

Head-to-tail porridge – pepper, cilantro, green onions, thin crunch

Canadian deep-sea elephant mussel

Tang Zhuo - loofah willow or vegetable seedlings, taro, fresh northern mushrooms, soy sauce, Thai pepper soy sauce, plum cake sauce

East Star Class

Steamed - soy sauce

Pretzel - quaint juice, Huai salt

Tang Zhuo - loofah willow or vegetable sprout shredded, taro shredded, fresh northern mushrooms, soy sauce, Thai pepper soy sauce

Ancient steaming - soy sauce

Emperor crab

Steaming - Zhejiang vinegar with ginger grains

Sesame class

Tang Zhuo - loofah willow or vegetable seedlings, taro shredded, fresh mushrooms, soy sauce, Thai soy sauce

Red borers, flower bugs

Rolling porridge – pepper, cilantro, green onions, thin crunch

Australian fresh abalone

Originally only steamed - soy sauce

Wing soup soaked - melon willow, taro shredded, fresh northern mushrooms, soy sauce, Thai pepper soy sauce, plum cake sauce

Deep Sea Conch

Sashimi - Japanese soy sauce, Japanese mustard, lemon horn

Cross the bridge - loofah willow or vegetable seedlings, taro shredded, fresh northern mushrooms, soy sauce, Thai pepper soy sauce, plum cake sauce

Fish

Steamed side fish – soy sauce

Steamed raw fish – soy sauce

Steamed sea bass – soy sauce

Steamed bamboo shoot shells – soy sauce

Steamed and smooth fish – soy sauce

Steamed stone fish – soy sauce

Bamboo shrimp, sand shrimp

White-seared – soy sauce

Base shrimp

Flower carving drunk - Japanese soy sauce

Cream crab, meat crab

Multi-treasure fish

Cinnamon fish, green spots, tiger spots, fir spots, oil spots, red melon seed spots

Sturgeon, white barn fish

10. Staple food

Soy sauce emperor fried noodles - chili sauce, Zhejiang vinegar

Vegetables far away from the dry fried beef river - chili sauce

Winter vegetable pork ribs steamed Chen village powder - soy sauce, chili sauce

Seaweed fat fork thick soup rice noodles - chili sauce

Soy sauce pork ribs wet fried pho - chili sauce

3, Dim sum

Sausage - intestinal powder soy sauce, chili sauce

Raw porridge – coriander, green onion, thinly crispy, pepper

Sweet sausage powder - peanut butter, tahini

Small dumplings - aged vinegar, ginger shreds

Tide-style tamales – chili oil

Fish maw filling juice bun - aged vinegar with ginger shreds

Tangerine peel beef balls – quainted with juice

Yaozhu Fuguo porridge - white porridge, salt

Raw fried buns – aged vinegar, chili sauce

Soy milk with fritters - white sugar

Steamed steamed steamed bread with wheat noodles – condensed milk

White-seared idyllic seasonal vegetables – soy sauce, chili sauce

Steamed all kinds of meat sausage powder - intestinal powder soy sauce, chili sauce

Fully seasoned radish cake - chili sauce

Bridge rice soup salty water corner - salt, pepper

Mini shredded chicken fried spring rolls – a mouthful of juice

Beef tripe with radish stew – chili sauce

Fresh shrimp wonton noodles on the soup - Zhejiang vinegar, chili sauce

Avoid cheap fragrant mangling frozen pudding - avoid cheap milk

Yaozhu bowl of radish cake - soy sauce, chili sauce

Broth shark fin soup dumplings - Zhejiang vinegar

Flexible handling of copying techniques and cooking procedures in the preparation department

The main purpose is that each menu has a perfect dishing procedure, and can reach a consensus with the production department on the dishing procedure, so as to improve the level of cooking and reduce the undesirable phenomenon of chasing orders and urging dishes in various departments, so as to achieve orderly and primary and secondary cooking effects.

The cooking procedure of Cantonese cuisine is:

Abalone, shark fin, fin soup seafood, braised bird's nest, soup water, → cold cuts (grilled flavored, brine, sashimi) → signature dishes (fish head pot, chicken) → seafood (main dish) → a variety of small stir-fried specialties or pot dishes (secondary dishes) → vegetables→ porridge, flour, noodles, rice→ dim sum (also called staple food, single tail) → desserts (also called sugar water) → raw fruits

There are many stalls produced by large restaurants, and the dishes managed by famous stalls must have unique computer sub-orders in order to produce quickly.

The preparation department is also relatively compact in the process of copying the production department, requiring the single tail of each table (vegetables, staple foods) to be controlled by the preparation department to follow the good dishes, so it can play a good role in the transmission department and the floor face and the production department.

The following is an explanation of the two types of dishes:

A. Family dinner or work meal recipe

For example: Desk 11

Cold dishes on four plates

Stew soup example brand

Half a chicken baked in salt

1 kg of fried baked fish head

Small stir-fry king example

Example of steamed cabbage with olives

Meal pack half a dozen

In terms of this menu, the lotus foreman takes the initiative to take the small stir-fry king and steamed vegetable heart to the master after receiving the order, because according to the time of cooking, the stew soup can be out in 2 minutes, the salt baked chicken can be out in 2--4 minutes, and the fried baked fish head should take 10--15 minutes, so the waiter who takes the dish from the cutting board side dish to the middle line position takes the dish to the pot head and stir-frys, then it is just seamless, and most of the dishes of this type are family meals or work meals (referred to as loose orders), so the dishes are required to be slightly faster.

B. Reception type or banquet with special significance

Example: State Guest 3

Cold dish six plates

Abalone goose paw 680 yuan× 8 goose paws 8

Salmon spelled Arctic shellfish

1 hand-torn salt-baked chicken

Wing soup scorched Dongxing meat 1.5 kg divided into 8 positions

Winged soup is charged with 8 seats

8 lamb ribs

Fish head casserole 2 pounds

Yaozhu mushroom roasted eggplant pot

Steak gall with steak

Ice flower stew guan yan 8 bits

Dim sum 3 spells 8 places

This menu is first on the abalone → salmon spelled Arctic shellfish → fin soup burning Dongxing meat → lamb ribs → hand-torn salted chicken → fish head stew → Yaozhu golden mushroom roast eggplant → ant meat grilled vegetable bile → dim sum three spells → ice flower stew Guan Yan (after the dish should be according to the guest's meal time and 15 minutes in advance notice from the hall to call the bird's nest)

How to deal with special cases:

When we copy the order, we will find that some dishes if they follow the prescribed dishing procedure, may not be able to give the dish to the customer, should take the initiative to take the second dish to make up (for example, the wing soup can not come out, should take the salt baked chicken or lamb ribs to make up), because as a member of the vegetable department, when receiving the menu at the first time should determine the menu of the dish procedure (the first one should not be out of the second supplement, flexible treatment), so that there will be no phenomenon of chasing dishes.

When encountering an important reception, the menu is relatively large, should be with the floor or business department designated copy personnel to communicate and discuss the dish procedure, if the guests can reach a consensus when asking, reduce unnecessary misunderstandings, of course, can make the guests more satisfied, there will be no embarrassing scenes. The customer's consumption mentality is that you better be able to make his friend satisfied, if his friend has no food to eat, the host of the guest is the most faceless.

As long as all departments cooperate with each other, keep up with the quality and efficiency of the dishes, and control the procedures for the dishes, I believe that the quality of our services will be without me, the people will be fine, the people are weak and strong, and the company's business will be better and better. Of course, this depends on the hard work of each employee, supporting and cooperating with each other.