White-cut chicken is also called white-cut chicken. The two "good brothers" of Guangdong and Guangxi quarreled, probably because of the boiled chicken, because they both thought their boiled chicken was the best. When cooking, it is boiled in white, without any seasoning. The most important test of original flavor is the quality of chicken. As two large chicken farmers in Guangdong and Guangxi, the quality of chicken is naturally better. After the chicken is selected, put it in water and cook it until it is nine minutes cooked, and the pieces are in the state of cooked meat and red bones. At this time, the chicken tastes the best, the skin is crisp and tender, and then dip it. Delicious chicken blooms on the tip of your tongue and you can't get tired of eating it.
Cantonese people eat pigeons in addition to chickens. There has always been a saying among the people that "one pigeon wins nine chickens". Pigeons are small, but they have extremely high nutritional value. Guangdong people will certainly not let go of such good ingredients. Stewing, roasting and even slicing can be used to cook pigeons, but the most famous method is braising in soy sauce. Pigeons born about 2 1 day were chosen, so they were named squab. Marinated first and then fried, the squab looks golden and the flesh at the entrance is fresh and tender. When frying, the fierce oil locks the fresh juice of the pigeon, and the smell of the pigeon goes straight to the bones and hearts of the diners.
There are chickens, pigeons and geese on the dining table of Cantonese people, but Cantonese people eat poultry clearly. Crispy roast goose is also one of the top ten classic dishes in Cantonese cuisine. The ruddy and bright roast goose looks like a fine work of art .. Add the marinade to the fat goose, seal and marinate it, then evacuate the bubble water to shape the goose, dry it in the shade, pour it with crispy water, air dry it, and bake it in the oven. Roasted goose skin is crisp and fragrant, and it is appetizing with plum sauce, which makes people drool.
Gulu meat, also known as ancient meat, began in the Qing Dynasty and was named after the mouth-watering diners who were greedy for the table. Pork belly is cut into pieces, fried and then burned. China people's wisdom about "eating" is reflected in collocation methods. After the pork belly is fried, the aroma of lard masks the starch wrapped in pork, and the starch locks the juice of pork. Fried objects are often the most fragrant, but the disadvantage of frying is that if you eat too much, you will get tired. Cantonese people use sweet and sour juice to relieve the boredom after frying. One kind of sugar is vinegar, and its sweetness enriches the delicacy of pork.
Roast suckling pig is not only famous in the list of Cantonese cuisine, but also spread all the way to Beijing, becoming one of the heavyweight dishes in the "Man-Han Banquet" and occupying a place in the "Eight Treasures" of the Western Zhou Dynasty. The production process of roast suckling pig is similar to that of crispy roast goose, and it is even hard not to doubt whether crispy roast goose is made by the cooking method of roast suckling pig. The roast suckling pig is ruddy, tender and juicy, just as Jia Sixie described it in Qi Yaomin's Book: "The color is like amber, like real gold, but it disappears at the entrance, and it is as firm as Ling Xue, and it is moist and extraordinary."
Sashimi, the predecessor of Japanese sashimi, has a famous place to eat fish in Guangdong and Guangxi, namely Hengxian in Guangxi and Shunde in Guangdong. Raw fish means eating raw fish, skipping cooking methods such as frying, boiling and frying, so that the ingredients change from raw to cooked. The fish that has just been salvaged is peeled and sliced with a knife at one time. Raw fish takes more than 20 kinds of ingredients such as onion, ginger, garlic, shredded papaya, shredded onion, shredded radish, shredded lemon, etc., and then adds seasonings such as peanut oil, soy sauce, salt, sugar, pepper, etc. according to personal taste, and eats them together, which is fresh, tender and smooth. Without high-temperature cooking, the fish retains the greatest umami flavor in it, and the existence of ingredients also adds a little crispness.
As the saying goes, "No chicken can make Fiona Fang", which is most easily confirmed in Guangdong and Guangxi. White-cut vegetables, salted chicken, sauna and braised chicken are the most plastic ingredients in Guangdong and Guangxi. No matter how you do it, you can show its elegance. When the chicken arrived in Wuzhou, it became a tribute of the imperial court and one of the intangible cultural heritages in Guangxi. Sanhuang chicken is marinated with more than 20 kinds of seasonings, wrapped in oil-soaked jade buckle paper and fried in oil pan. Because a thin piece of jade buckle paper locks the fresh and delicious chicken inside, the appearance is golden and attractive, and the chicken itself is original, tender and delicious.
The taro produced in Lipu is the most famous, with big head and sweet and soft meat. Such natural ingredients can not only be eaten alone, but also be excellent ingredients in dishes. During Jiaqing period of Qing Dynasty, chefs in northern Guangxi used Lipu taro with pork belly to make Lipu taro braised pork. Over time, this dish has become the "top card" for local people to hold wedding banquets and celebrate the New Year. Deep-fried pork belly with tiger skin texture, put pieces of the same fried taro slices in a bowl and steam them in a pot. After steaming, a bowl is buckled down, and taro slices are like meat rather than meat "mixed" inside, golden and shiny, and fragrant and attractive. Taro is a kind of green leaves, which can increase the sweetness of meat and help solve the greasy problem. Meat and taro are soft and delicious, suitable for all ages.
Guilin is the best landscape in the world, and Yangshuo is the best landscape in the world. Yangshuo, which is famous for its beautiful scenery in Guangxi, is also rare here. Depending on local conditions and relying on Lijiang River, delicious food is indispensable. Fresh big carp growing in Lijiang River is selected, fried with raw tea first, and then poured into Guilin's first-class beer for stewing. A yangshuo beer fish with delicious color, crispy skin and juicy meat was served on the table. Tourists from afar are all impressed, and there is a tendency that "fish don't intoxicate people, people get drunk themselves".
Lemon duck is one of the top ten famous dishes in Guangxi, which originated in Wuming area of Nanning. Besides ducks, Nanning also has some unique limes, such as sour lemon, sour pepper and sour ginger. Duck meat is easy to smell and burn. Pickling lemons with various kinds of sour plums can well remove the fishy smell of duck meat, and at the same time, it can also eliminate excess oil in duck meat. A lemon duck is sour and appetizing, fragrant but not greasy, and the smell of lemon remains inside. Don't miss this delicious food when you go to Nanning.
Guangdong's Cantonese cuisine has always been praised, and it is also one of the eight major cuisines in China. Its food culture is extensive and profound, and there are countless delicious foods. Guangdong's food culture is divided into three regions: Guangfu, Chaoshan and Hakka, while Guangxi's Guangxi cuisine has its own style and characteristics, with many schools, such as northern Guangxi, western Guangxi, southeastern Guangxi, coastal and ethnic groups. It may also be because there are too many tastes in schools, so Guangxi cuisine cannot be popularized in Qi Xin, but it is enough to prove that Guangxi cuisine is rich in cultural colors. No matter how the food culture of Guangdong and Guangxi is divided into different regions, they all have their own housekeeping skills and countless delicacies. The above ten kinds are the classic dishes of Guangdong and Guangxi. You are also welcome to leave your favorite dishes in the comment area when you go to Guangdong and Guangxi. # Set out for Guangdong #