Cantonese cuisine, consisting of Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine, is one of the four major cuisines in China.
On the basis of excellent folk food, Guangzhou cuisine brings together the essences of major cuisines that continue to attract China from all over the province, and draws lessons from the editors and directors of western cookbooks. Guangzhou cuisine has a wide range of materials, fine processing, superb skills, good changes and diverse varieties. At 1956 Guangzhou Food Fair, Laipin will have 5447 dishes and snacks, the history and relationship of 8 15, and hundreds of snack products. Guangzhou cuisine is the main body of Cantonese cuisine, representing Guangzhou cuisine. There are as many as 25 cooking methods, especially frying, frying, stewing, frying, boiling, stewing and stewing. Cooked dishes are clear in color, fragrance, taste, shape, taste, freshness, tenderness and crispness. Attention should be paid to being clear but not light, fresh but not vulgar, tender but not greasy. In season, summer, winter and spring, we strive to be light and focus on the more common Guangzhou dishes, such as boiled chicken, boiled shrimp, roast suckling pig, duck, snake soup, olive oil packaging, shrimp, braised skirt wings, steamed seafood and grilled sea cucumber with shrimp seeds. ......
Chaoshan's eating habits are close to the south, while Guangzhou's two strengths, which are gradually sinking, have different flavors. In recent years, a new variety of Chaozhou cuisine has absorbed the essence of world cuisine and become a famous food. Chaozhou cuisine pays attention to knife shape and cooking skills, stewing, roasting, frying, steaming, frying and soaking. The most unique cooking seafood, soup and beet, is still fresh, but not greasy. They like to use fish sauce, sand tea sauce, plum pudding, red vinegar and other seasonings. Style dishes include roast goose, protecting the country, clear soup crab balls, oil-soaked screw balls, crepe sweet meat and Taiji taro.
Dongjiang cuisine is also called Hakka cuisine. Hakkas originally came from the Central Plains and crossed the border. The food with customs is still fleshy in the Central Plains style. A few aquatic products have prominent main ingredients and pay attention to oil, flavor and saltiness. They are called the representative dishes of casserole, such as brine chicken, yellow duck, braised pork with plum, beef balls, sea cucumber crisp balls and so on.
In addition to formal dishes, guangdong snacks also has unique refreshments and unique eating habits, such as morning tea in Guangzhou and kungfu tea in Chaozhou, which are all "eating" outside Guangdong food culture.
Guangzhou cuisine
People in Guangzhou love to eat. It is famous all over the world. It is an exaggeration to say that people in Guangzhou don't eat except for four legs. Therefore, sparrows, partridges, pangolins, bats, seals, mice, cats, dogs, snakes, monkeys, turtles ... more than a thousand kinds of materials can be turned into a table of delicious food, even.
Guangzhou is located in the subtropical zone, and there are many kinds of tropical and subtropical fruits. The fresh fruit market is known as "fruit" all the year round. There are 500 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple are widely distributed, with the highest yield and the best quality, and are known as the four major fruits in Lingnan. BR p> has a long history in Guangzhou, and it is one of the eight famous dishes at home and abroad. Cantonese cuisine, whose paintings are not limited to quality and taste, is fresh and diverse, and has become the most popular dish at home and abroad. Mainly based on Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine and Guangzhou cuisine, the materials are diverse, and the refined taste tends to be light, with a full set of seasonal changes. The scale of catering industry in Guangzhou is second to none in China for the second time.
Cantonese dim sum is characterized by wide selection of materials, fine production, diverse styles and sweet and salty taste. Harmonious colors, shapes, shoulder to shoulder, bigger food and exquisite snacks.
Local specialty snacks: shrimp dumplings, steamed buns with preserved fruit powder, Pantang horseshoe cake, honeycomb taro horn, egg cake, glutinous rice chicken and home braised horn. There are many famous snacks and famous flavor foods here, such as Manchu-Han banquet in Guangzhou restaurant, delicious food, braised skirt wings in Beiyuan restaurant in junior high school garden restaurant, dim sum banquet in Panxi restaurant, Chaozhou cuisine in Nanguo restaurant and golden suckling pig in Datong restaurant.
& gt Most restaurants and teahouses engaged in catering in Guangzhou are long-term business places for "catering and entertainment". The catering market is all-inclusive and meets the needs of all kinds of tourists.
Guangdong flavor
Guangdong snacks Lingnan flavor, mostly from the folk, is a variety of snack products handed down from generation to generation. Refers to the traditional food store that specializes in street snacks and snacks. The production of rice, flour and small-scale grains is very simple. All kinds of snack bars and morning teas, as well as the United States, are characterized by a variety of flowers and exquisite shapes.
Steaming, frying, boiling and frying in guangdong snacks can be divided into six categories: oil and fried snacks, pastry products with exclusive flavor with rice, flour and miscellaneous grains as raw materials, and effective methods of rice, flour and cereal, all of which can be divided into two categories: flour, flour, rice and flour as raw materials, mostly cooked fermentation. There are many kinds of porridge, and most of the materials may be named porridge and dessert with distinctive flavor, which refers to all kinds of sweet snacks, excluding pasta and cakes, including the materials used, except eggs and milk, which exceed the roots, stems, stems, flowers, fruits and nuts of plants; Omnivorous, which does not belong to the above categories, is named because the materials it uses are very complicated, low in price and diverse in taste.
Crispy lotus seed buns
Semi-fermented flour and pastry are stacked together, and lotus paste is stuffed into a circle and steamed. Their skin color is fair, layered, soft, slightly calm and tough, sweet and delicious. Powder fruit stuffing, shrimp wrapped in lake powder, and steamed pork into horns. Thin, white, cold, soft, translucent, visible corner stuffing, fragrant and delicious. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun Cantonese neologism "Description of Guangzhou Custom Diet" wrote: "After one and a half months, I found that this is white rice powder, pig greasy, sharp, thin, tea gum, fat bamboo shoots (bamboo shoots), diced and goose paste." In the twenties and thirties of last century, various restaurants and teahouses competed to introduce famous brand dishes to attract customers, and a strange female pastry chef was created in the teahouse, known as the champion of witch fruit powder. In the tea room business in the 1940s, Kiki's successor went to Datong Restaurant to eat strange fruit powder, and the brand snacks of Datong Restaurant became refreshments in major tea houses and restaurants from the 1950s. Pink fruit has become one of the beautiful scenic spots in Yangcheng. Chestnut Cake
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Mixed water chestnut powder steamed sugar water chestnut, nicknamed horseshoe in Cantonese, hence the name. Yellow tea, translucent, unbreakable stick, soft horseshoe powder in the middle, fine crystal powder, smooth and sweet. This product is the most famous in Panxi restaurant in Guangzhou. Pan Qi is a rich place because of horseshoe. It tastes sweet and can be made into various snacks. Water chestnut cake is a traditional food in Panxi restaurant all year round.
Lunjiao cake
The main body of the cake steamed by fermented rice slurry is crystal clear and white, and it is oily and smooth; Anyway, it is connected with the inner eyes, even and orderly, calm, soft and lubricated, and the fragrance is sweet and fragrant. After hundreds of years of history, this product was first named in Shunde County. Xianfeng's book "Shunde County Records" contains: "Lun Gao Gao, a former Ming doctor, is far away in Bali and Bozhou. In fact, there is only one known stone, the river stone at the bottom of Huafengwei Bridge and the seeping spring water, and the corresponding group of stones is used to wash sugar and clarify that the cloud is not used by others. However, the descendants of boiled sugar, together with the egg white method, have been handed down, accompanied by overseas Chinese, all over Southeast Asia.
Honeycomb taro
Taro skin, pork, shrimps, mushrooms and stir-fry are packed in bags, and the corners are removed and put in a wok. My skin is golden yellow, with small eyes on the surface, which looks like a honeycomb. The skin is soft and smooth, and the inner wall is full of micro juice, which is delicious. This product is an essential snack in the tea market, which is common in Guangxi and Hainan. Guangxi Lipu produces taro, also known as taro horn.
Hammer meatball
Hammer meatball is a kind of Hakka soup with rich nutrition and unique flavor. Fresh beef or lean pork was used as raw material, potato powder and pepper seasoning meat were chopped into minced meat with thick iron pad, and seasoning was added, and then they were squeezed into balls to stew mature pork bone soup. Fajia Pills are tender and crisp, with unique flavor, and are suitable for all ages.
Duck dipped in Hakka dishes in summer. July 50, the season when ducks are on the market, is ready to taste this delicious food, in Hakka urban and rural areas.
Dip, tender duck and duckling as raw materials, which are quite hard, and sprinkle with garlic, vinegar, sugar, glutinous rice and other ingredients. Slaughter the duck, gut it, wash it, cook it, apply fresh lard and cut it into rectangular pieces. Then dipped in heavy oil, sweet basil and garlic vinegar, the taste is unique.
Braised pork in honey sauce
Traditional dishes. Cut the peeled semi-fat lean meat into vegetables, put it in a casserole, add seasoning, marinate for 45 minutes, string the barbecued pork rings, bake in the oven for 30 minutes until cooked evenly, and pour it into sugar water for 2 minutes. The meat is sweet and salty, with a slight honey flavor. Lean meat burns fat and is sweet.
Roast goose
Roasting goose is a traditional barbecue in Guangzhou. Roasted goose, duck, goose, Qingyuan black-brown goose, whole goose with wings, feet and viscera removed, blown clean, spiced, sewn with boiling water, scalded with cold water, air-dried, salted, finally hung in the oven or baked with open fire, cut into pieces and served. Roasted goose is golden in color and delicious in red. In Guangzhou market, many shops, the most famous restaurants and hotels roast goose in Long Beach, crispy roast goose in Yuji, roast goose and Huangpu District are on the island.
Western-style food
Western food has been very popular in Shenzhen since 1980s. At present, all major star-rated hotels and western restaurants are equipped. In addition to the lobby in the west, food from Southeast Asian countries has gradually entered Shenzhen. First of all, restaurants in Thailand, China and Thailand are very popular. A Vietnamese restaurant opened on the second floor of the southern American artist. Shanglinyuan Hotel, Yuehai Hotel and Sunshine Hotel provide Korean and Japanese cuisine, and a snack bar in OCT specializes in Indonesian cuisine.
northeast
Northeast cuisine and Manchu cuisine have absorbed delicacies from all over the country, especially on the basis of cooking Shandong and Beijing specialties, and have developed continuously, forming a unique flavor. Its characteristics are: distinct salty and sweet, crisp and tender, rich in flavor, bright and shiny, exquisite in shape, and its cooking method is longer than roasting, frying, roasting, steaming, stewing and boiling in a short time. "white meat and blood sausage", "assorted hot pot" and "mandarin duck and shrimp dishes"
In the northeast of Shenzhen, many northeastern people will naturally move to Shenzhen, and opening a jiaozi store in the northeast is very popular. /a & gt；
Beijing vegetables
The taste and flavor of the Islamic court combine the characteristics of Shandong cuisine and Beijing cuisine, forming a cooking skill known for roasting, frying, frying and roasting. Dishes emphasize their tender texture, and taste is more important than delicacy. Pay attention to the attractiveness of appearance. The famous dishes are: Beijing roast duck, water cake and instant-boiled mutton.
Baiyun pork knuckle
BR/>； Guangzhou Baiyun pork knuckles. According to the legal system, pig hands (forelegs) are washed, sliced, cooked, rinsed in flowing spring water for one day, picked up, then boiled in white vinegar, sugar and salt, cooled and soaked for several hours, that is, from Baiyun Mountain. Because of the foam pig hand spring, it is called Baiyun pig hand.
The beet of Baiyun pig's feet is sour, fat but not greasy, crispy, fresh but not greasy. The key color, aroma, taste and shape of this dish, with the addition of "five-willow sauce" or red pepper, are bright in color and taste better.
BR/>； Braised skirt, skirt wings, exquisite food of senior banquet, the first course is delicious, high-quality skirt wings are selected to cook all kinds of meat soup.
In 1930s, the cooking method of Wu Luan, the main course, was called the "King of Wings" of Da Sanyuan Restaurant, which was unique. Cooking is difficult and crisp, the soup is clear and delicious, and it is the top grade among thick but not greasy wings, which is praised by diners.
Guiling ointment
What shape is the mysterious brown gel-like container of Guiling Ointment? What shape is it? A small bowl of honey is crystal clear. Take a spoon and cut it into small pieces. The fragments huddled together and lingered. Sweet in the mouth and bitter in the aftertaste. It is said that the bitter the better, you can eat it properly.
& gt Guangdong zongzi
Guangdong Zongzi is big and unique in shape. Fresh meat, red bean paste zongzi, diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste are used for assorted dumpling stuffing. BR p> guangdong snacks, a Cantonese dish, has the same history as dim sum in Qu Dajun's "Guangdong Xinyu", which records many kinds of folk delicacies, such as fenguo, Shaweng, Zongzi and biscuits, and has a long history. All kinds of snacks, such as snacks, can be divided into six categories, except porridge oil, fried rice and food, salty fried dough sticks; Sugar sand Weng is sweet, crisp and crisp; Sweet, complicated and salty pancakes. This kind of snacks is seasonal and available all the year round, but in the middle of winter, the food is usually accompanied by porridge, which is a thin and thick supplement. cooked wheaten food
The varieties of fried dough sticks, instant noodles, wonton, jiaozi and wonton came to Guangdong, Wonton Noodles and Guangdong for a long time, and the so-called Wonton Noodles is the most popular one, preparing for urban and rural areas. It is made of egg noodles rolled into thin skin and wrapped with chopped pork, shrimp and other fillings. The whole cooked egg noodles are eaten with shrimp soup, which is beautiful, cool and tender, and the soup is delicious.
Pudding powder
Cake, the famous London cake, cake, cotton cake, steamed cake, flour cake, radish cake, taro cake, water chestnut cake and Lunjiao cake are all made in small towns in London. When Shunde County was written, it had been popular for hundreds of years in the Ming Dynasty, and now it has spread all over the province. Even the famous vermicelli rice rolls, Shahe, Seto and rice rolls in Southeast Asia look a bit like pig intestines, hence the name. The filler can be changed anywhere. The so-called pig intestines, pork, beef intestines, shrimp, liver and fish are divided according to stuffing. It is produced in Shahe, a suburb of Guangzhou, hence its name.