What are the classic Cantonese dishes?

Cantonese Cuisine, or Cantonese Cuisine, is one of the four major and eight major cuisines of the Chinese Han Dynasty.

Cantonese Cuisine in the narrow sense refers to Guangfu Cuisine (i.e., Guangzhou Prefecture Cuisine), and in the broader sense, it also includes Teochew Cuisine (Chaoshan Cuisine) and Dongjiang Cuisine (also known as Hakka Cuisine).

Cantonese cuisine originated from the Central Plains and inherited the Central Plains style of eating advocated by Confucius, which is "food is not too refined, and chopping is not too fine", therefore, the practice of Cantonese cuisine is more complex and delicate, such as the boiled rice and roasted suckling pig in Canton cuisine, which originated from the Zhou Dynasty's "eight treasures" cuisine.

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One, the scope of Canton cuisine:

Including the Pearl River Delta and Shaoguan, Zhanjiang and other places, with clear, fresh, crisp, tender, slippery and other characteristics of the "five nourishment", "six flavors" are good, good at small fry, the requirements of mastering the heat and oil temperature It is good at small stir-fry, requiring the mastery of fire and oil temperature to be just right. It is also compatible with many western dishes and emphasizes on the momentum and class of the dish. Canton cuisine is the representative of Cantonese cuisine, since ancient times, there is "food in Guangzhou, the kitchen out of Fengcheng (Shunde)", "food in Guangzhou, taste in Xiguan" reputation, Shunde was awarded the world's "Gourmet Capital" title by UNESCO. Shunde has been awarded the title of "Culinary Capital" by UNESCO.

Famous Canton cuisine are: white cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork in honey sauce, crispy roast pork, baked lobster in soup, steamed star-spotted garoupa, abalone, abalone juice buckle Liao ginseng, white mussels, salt and pepper shrimp, garlic bones, white shrimp, coconut icing sugar bird's nest, papaya stewed clams, dry fried beef, Guangdong morning tea, old fire soup, Lohan Zhai, Guangzhou Wenchang Chicken, boiled rice, bamboo lamb brisket pot, turnip beef brisket in casserole Braised Beef Brisket with Radish in Casserole, Braised Duck in Cantonese Style, Steamed Spare Ribs in Black Bean Sauce, Fish Head and Bean Curd Soup, Pineapple with Pork, Lettuce in Oyster Sauce, Pangolin with Black Bean Sauce and Oil Wheat Vegetable in Black Bean Sauce, Baby Vegetables in Superior Soup, Salt-water Vegetable with Vegetable Heart, Fish Rot, Pan-fried Hibiscus Eggs, Vegetables in Dinghu, Smoked Cabbage in Pork, Eggplant in Casserole with Fish Scent, Chicken with Prince of China, Race of Crabs, Taro and Buckled Pork, Braised Pork with Nanyang Milk in Casserole, Abalone Braised in Lobster Sauce, Durian Prawns in Rice Netting, Stewed Shark Fin with Vegetable Gall bladder, Unicorn Bass, Baked Meat and Crab with Ginger and Onion Rose Soy Sauce Chicken, Beef Tri-Star, Beef Minced Beef, Braised Vermicelli, Shrimp Dumplings, Pork Intestine Vermicelli, Wonton Noodles, Congee and Congee, Boat Congee, Lotus Leaf Buns, Bowl of Shark's Fin, Quicksand Buns, Pig's Feet with Ginger, Glutinous Chicken and Potting Cake, and more.

Second, Chaozhou Cuisine

Originated in the Chaoshan region of Guangdong, Chaozhou Cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine, and there is also a "food in Guangzhou, taste in Chaozhou," as the saying goes.

Famous Teochew dishes include: Teochew brine platter, Teochew beef hot pot, brine pork knuckle, brine foie gras, oyster roasting, Teochew beaten cold, hibiscus shrimp, sacha beef, Teochew beef meatballs, crystal buns, chicken in bean sauce, Guoguo cuisine, mixed black stone ginseng, deep-fried shrimp jujube, fried thin shells of Jinbubai, mashed taro stuffed with golden gourd, Teochew fishballs, chicken in bean sauce, dried bean curd, colorful frozen duck shreds, antisacharoid taro, thick mushrooms and mustard, slices of abalone, stewed eel and other vegetables, and a variety of other dishes. sliced abalone, stewed eel soup, three-colored wild spots, steamed sea freshness, beef kuey teow soup, lasagna meat, rice-free kuey teow, fried cake kuey teow, glutinous rice pork intestines, kuey teow juice, Teochew vermicelli kuey teow, sweet taro puree with white fruits, crystal balls, jujube, curfew rice, duck mother's twists, cake with roasted white fruits, and so on.

Three, Guangdong Hakka cuisine

Mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, including the Meijiang, Dongjiang and Beijiang River Basin. Hakka cuisine can be subdivided into "mountain system", "water system", "loose guest dishes". The "Hakka Cuisine" of the mountain system is distributed in Meizhou and other places, while the water system refers to the "Dongjiang Cuisine". Meizhou is the hometown of Hakka cuisine, and Hakka cuisine represented by the Dongjiang cuisine, dishes with meat, very few aquatic products, the main material is prominent, pay attention to the aroma of thick, heavy oil, taste salty, to the casserole dish, rich in local flavor.

Traditional Dongjiang signature dishes are: Nanfei tea duck, Hakka stuffed tofu, pork with preserved mustard greens, salt-baked chicken, pork belly wrapped in chicken, ponzu, stuffed bitter melon, mustard greens, pickled noodles, fried pork intestines, Hakka stewed pork soup, the four stars look at the moon, taro buns, taro dumplings, three cups of ducks, Dongjiang Dongpo Banquet, Dongjiang dragon clams, Xihu listening to the rhymes, Dongjiang crispy pills, eight treasures of nesting whole ducks, carp fried eggs, fried pork intestines, and so on.