Cantonese cuisine grade Well that can be long words, full of history, from the Qin Shi Huang received the Hundred Yue land to start counting it, but there is no molding system, and its fully formed in the late Qing Dynasty, the Republic of China, the present three phases, because of this time science and technology in the development and progress of the East and West dietary sector Cantonese cuisine first meets the taste of the public taste is very tasty, and secondly, to do a very delicate look, and finally each dish is very fragrant smells! All want to eat the feeling of the so-called color and flavor.
Cantonese cuisine in the Chaozhou dishes to shark fin abalone and a lot of seafood as ingredients, often accompanied by valuable spices and herbs, carefully prepared, food and color are good, natural high-grade. However, to say the most upscale, I think Lu Cai as the court dishes, materials are also very attentive, all kinds of rare seafood into the dishes, ginger chicken, salt-baked chicken, soy sauce chicken, medicinal chicken feet, black bean phoenix claw, crispy roasted chicken, anti-fighting chicken wings, garlic fried chicken wings, rice cooker baked chicken with onion and oil, stewed chicken in honey, chicken pot with rice, sauna chicken, I can hardly finish counting.
No matter what part of the world you come from, you are more or less cognizant of Peking duck. The second is that Cantonese cuisine will be a bit more varied in comparison. For example, Beijingers find Peking duck delicious and will try to promote it. However, Cantonese people think that white cut chicken is delicious, and so is soy sauce chicken. Cantonese cuisine, also known as the local flavors of Guangdong, is only the second in the ranking of the famous eight cuisines of our country, but it is at the top of the ranking of the three major cuisines of the world. Dongjiang Salt-baked Chicken, Qingping Chicken, Prince Chicken, Taffy Chicken... Anyway, each has its own specialties. Local specialties such as Shunde Sashimi, Zhongshan Shiqi Braised Squab, etc. are all famous local specialties.
The names of nationally renowned cuisines in Cantonese cuisine should also be too numerous to mention! In addition to Peking duck, Beijing food into the country is far less than the integration of Cantonese cuisine, this is the "four sides" over the general cuisine of the "broad and deep" of the grand. It turns out that Beijingers are very fond of sweet noodle sauce, lotus leaf cakes, cucumber sticks, radish sticks and the like. This is a good thing, the above steps are free of charge, and do not use charcoal, directly into the firewood grilled.