Soup: Especially medicinal soup, it's delicious. When I first came here, I felt like drinking Chinese medicine. Now I can cook. Once, my friend brought me some excellent American ginseng, and I cooked it with black-bone chicken all afternoon. As a result, my cousin put two spoonfuls of salt in it. She said it was good, but it made me feel bitter, like salt water. My heart aches. After drinking, I can't drink any more.
Dishes: I like steamed osmanthus fish and boiled chicken best. Looking at the bloodshot in the bones of boiled chicken is refreshing and tender, which is also the biggest difference from boiled chicken in the north. There are also fried chicken with black bean sauce, steamed scallops with garlic vermicelli, boiled ribs with cold melon sauce, salted cabbage, oil cabbage, bean sprouts in soup, roast duck, barbecued pork, roasted meat and steamed loofah, too.
Porridge: raw rolled fish porridge, preserved egg lean meat porridge, gingko scallop porridge, pig backbone porridge,
Morning tea: This is my favorite. I can eat a lot of snacks and spend very little money. There are shrimp dumplings, chicken feet with XO sauce, salt water horns (my favorite), inkstone dumplings, fried dumplings, radish cakes, golden cakes, eel cakes, beef venetian blinds, too many.
In addition: Chaozhou cuisine and Hakka cuisine can not be classified as Guangzhou cuisine (Cantonese cuisine) strictly, because the first two are salty and oily, while Cantonese cuisine is light. For Chaozhou cuisine, I only like to make a combination of tofu and brine.
Above, we learned how to make Guangdong home-cooked dishes, which not only popularized some related knowledge for everyone, but also made everyone realize the enthusiasm of Cantonese people and how delicious Guangdong home-cooked dishes are.