Glutinous rice with lotus leaf
Glutinous rice chicken is a very delicious Cantonese dish, which is also a special snack of Han nationality. The production method is to put chicken, barbecued pork, salted egg yolk, mushrooms and so on. Into glutinous rice, wrapped in lotus leaves and steamed in a steamer. The moment the lotus leaf was lifted, it was steaming, full of fragrance and full of flavor.
Laohuotang
Laohuo soup, also known as Guangfu soup, belongs to Cantonese cuisine. The Chinese old fire soup cooked with slow fire takes a long time, which not only takes the effect of tonic, but also takes the sweetness in the mouth. There are many kinds of old fire soup in Guangfu. Various soups and cooking methods can be used to make soups with different tastes and different effects. "Soups" with local characteristics, such as Ejiao red date black chicken soup, yam poria squab soup, Polygonatum odoratum lily quail soup, and Polygonatum oxtail soup.
Special lobster
Baked lobster in soup is a famous traditional dish, belonging to Cantonese cuisine. This dish is mainly made of lobster, accompanied by seafood dishes made of broth. This product has white and tender meat, delicious taste, high protein content, low fat content and rich nutrition. Especially suitable for nourishing food. Lobster is delicious in the sea and contains a lot of calcium and selenium. Baked lobster in soup should be cooked with fresh lobster of the day and broth.
roast suckling pig
Roast suckling pig is the most famous specialty in Guangzhou, and it is also one of the main dishes in the "Man-Han Banquet". Roasting suckling pig is also one of the sacrifices made by Cantonese people to their ancestors for many years, and it is an indispensable festival for every family. After ancestors sacrificed suckling pigs, relatives would have dinner again. In 2009, open-hearth roast suckling pig was selected as "Top Ten Famous Cantonese Cuisine" in the first Cantonese Cuisine Summit.
Boiled chicken in sauce
White-cut chicken, also known as white-cut chicken, is the most common chicken dish in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor. White-cut chicken skin is smooth and tender, light and delicious, and it is quite famous in Guangdong, Hong Kong and Macao. Qingping chicken is also a kind of white-cut chicken. Boiled chicken began in private restaurants in the Qing Dynasty. Because it is boiled in white without seasoning, it is also called "white-cut chicken" when eating.
grilled squab
Braised pigeon is one of the traditional famous dishes in Guangzhou, belonging to Cantonese cuisine. The main ingredient is pigeon, which is characterized by crispy skin and smooth meat, and tender and juicy bones. Braised pigeons are crispy outside and tender inside. Most people eat braised pigeons without even letting go of their bones, because braised and fried pigeons are fragrant to the bones. The color is golden red and shiny, the meat is tender and juicy, even the bones are full of fragrance, and the teeth and cheeks are fragrant.
Babao wax gourd cup
Babel wax gourd cup is a very delicious Guangzhou famous dish, belonging to Cantonese cuisine. The color is white, the wax gourd meat is tender and soft, and the taste is fragrant. This is the seasonal soup in summer. Wash the whole wax gourd, drain the water, then cut one end into a cup, dig out the pulp, flatten the pedicle, cut serrated lines around the mouth, and put it in a bowl with the mouth facing up. The assorted eight-treasure wax gourd cup is named after stewing soup with wax gourd as a container.
Chicken liver, ham and sliced chicken
Guangdong Wenchang chicken is a famous dish in Guangzhou, which is famous all over the country. It is made of Wenchang chicken in Hainan Island as the main raw material, with ham, chicken liver and suburban vegetables through boiling, steaming and frying. This dish is beautiful in appearance, bright in sauce color, tender in meat, rich in flavor, fat but not greasy. The three ingredients have different colors and tastes and are one of the eight famous chickens in Guangzhou. Guangzhou Wenchang chicken is a traditional dish of Han nationality in Guangdong province, which belongs to Cantonese cuisine.
Crispy roasted goose
Grilled goose with crispy skin is one of the most famous snacks in Guangzhou, Guangdong Province. It is delicious and belongs to Cantonese cuisine. The main ingredient is 1 black brown goose, which has three flavors: sugar water, spiced salt and sour plum sauce. With its characteristics of "golden red color, crisp skin and tender meat, delicious taste", it can be seen everywhere in lo-mei shops in all streets and alleys of the provincial capital. Roast Goose in Hanging Furnace produced by Yongji Restaurant became one of the "Top Ten Famous Cantonese Cuisine" in the first China Cantonese Cuisine Summit in 2009.
Baiyun pork knuckle
Baiyun pig's foot is one of the traditional famous dishes in Guangzhou, Guangdong. Take pig's hand as the main material, boil it in boiling water until it is soft and rotten, take it out and let it cool, then add seasoning and let it cool, and you can eat it. It is characterized by sweetness in acid, fat but not greasy, crisp skin, tireless eating, easy separation of flesh and blood, and smooth skin and meat, which is a good accompaniment. This dish pays attention to color, fragrance, taste and shape. It is decorated with "Wuliu sauce" or shredded red pepper, with bright color and better taste.
Sweet and sour pork
Sweet and sour pork, also known as Bony Meat, is one of the traditional famous dishes in Guangdong. Golden color, meat wrapped in a layer of sweet and sour sauce. Crispy and slightly spicy, slightly sweet and slightly sour, appetizing and delicious, suitable for all seasons. Guangdong chefs mix lean meat with seasoning and starch to make big balls, fry them in oil pan until crisp, and stick sweet and sour gravy on them. They taste sweet and sour, and are well received by Chinese and foreign guests. Sweet and sour pork ribs have a long history, and now they are renamed "ancient meat" after restructuring.
Boiled shrimp
Boiled shrimp is mainly shrimp, and the main cooking technique is boiling. The word "boiled" refers to the original fresh shrimp. People in Guangzhou like to boil shrimp in boiling water to keep its fresh, sweet and tender original flavor. "Boiling water" is a cooking technique of Cantonese cuisine, that is, cooking food with boiling water or soup. People in Guangzhou like to boil seafood in water to keep its fresh, sweet and tender original flavor, and then peel the shrimp and dip it in sauce.