1. Cantonese-style roast suckling pig

There are roast suckling pigs in different food cultures all over the world. Roasted suckling pig with Cantonese cuisine is the most popular among Chinese dishes today. Roasted suckling pig has a history of more than 2,111 years in Guangdong, and the funerary objects of Nanyue King's Tomb include ovens and forks specially used for roast suckling pigs. In the Qing Dynasty, Cantonese-style roast suckling pig was selected as one of the dishes of "Man-Han Banquet". Take out the ribs with milk weighing about 5 kilograms, put them in a special barbecue fork and bake them in the oven. If slow fire is used during barbecue, the pigskin of suckling pigs will be smooth, which is called "smooth skin". You can also barbecue with strong fire, during which the pigskin is coated with oil, so that the pigskin becomes golden yellow full of bubbles, that is, the "pockmarked suckling pig". The characteristics of suckling pigs include thin skin, tender meat and crisp bones. When eating, cut the suckling pig into small pieces. Because the meat is less and the skin is thin, it is called a sliced suckling pig. A little "suckling pig sauce" is added to add flavor.

2. White-cut chicken

White-cut chicken is the most traditional chicken dish in Cantonese cuisine, which belongs to soaked chicken. It is characterized by its simple preparation, no spoilage, no ingredients and original flavor, so that the natural flavor of chicken can be revealed as much as possible. White-cut chicken skin is smooth and smooth, light and delicious, also known as "white-cut chicken". In Yuan Mei's Suiyuan Food List in the Qing Dynasty, it was called white sliced chicken. "Chicken is the most powerful, and all kinds of dishes depend on it, so it is the first of the feather family, and other birds attach it as a feather family list." There are dozens of chicken dishes listed on the list, including steamed, roasted, braised and bad, and the first one is white sliced chicken, which is said to have the taste of "too much soup and wine." Nowadays, there are more than 211 kinds of chicken dishes in the kitchen of Cantonese cuisine, and it is the boiled chicken that people can't get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both big and small banquets, and it is favored by foodies.

3. Roasted goose with crispy skin

Roasted goose is a traditional barbecue meat in Guangzhou. It is made by roasting the whole goose with its wings and head removed. The belly of the dish contains marinade, and it tastes mellow. The roasted goose is cut into small pieces, and its skin, meat and bones are not detached, and it is separated at the entrance. It has the characteristics of crispy skin, tender meat, fragrant bones and fat but not greasy. If it is served with sour plum sauce, it will be more distinctive. Roasted goose originated from roasted duck. It was recorded in Guangzhou Zhuzhi Ci in Guangxu period of Qing Dynasty: "Guangdong roast duck is beautiful and fragrant, but it is better than roasted goose, saying Gugang (now Xinhui), Yan Shouhuan fertilizer is wonderful, and Jun Xiu emphasizes cheap square." It can be seen that roasted goose and roasted duck have long been famous in Cantonese cuisine. As the most popular and popular barbecue meat in Guangzhou in the 1971s and 1981s, it was found everywhere in the halogen shops in the streets and alleys of the provincial capital with the characteristics of "golden red color, crisp skin and tender meat, and delicious flavor".

4. Sweet potato cup

Sweet potato cup is one of the well-known traditional classic Cantonese dishes, which lasts for a long time, so it is named because it uses white gourd as a container to stew soup. The soup after cooking has the fragrance of wax gourd, and the meat of wax gourd has the taste of stuffing, which set off each other. This dish is also a kind of soup in summer, which is beautiful and pleasing to the eye. It combines a variety of raw materials into one dish, has different tastes, is light and fresh, and is a good summer product, and is the best for relieving boredom and hangover.

5. Baked lobster in soup

On the basis of collecting excellent folk foods from all over Guangdong Province, Cantonese cuisine constantly absorbs the essence of major Chinese cuisines, draws lessons from the strengths of western recipes, and integrates them. Baked lobster in soup is one of the representatives. Lobster is the best among shrimps, and it is very nutritious. Baked lobster in soup is a seafood delicacy made of lobster as the main ingredient and broth. This dish is white and tender, delicious, with high protein content, low fat content and rich nutrition. It is especially suitable for nourishing food, and is often used in many wedding banquets. It is also a classic banquet dish.