For example, you ordered "roast suckling pig", which is a typical Cantonese dish, but you don't like it very much, just to prove that you are an insider and have face in front of friends. I think this is unrealistic!
Let's share my ordering experience. First of all: I will order more economically, because I am a working class, provided I can afford it. Secondly: I'll order something light, which is my family's taste demand.
Just like last year, when the children were on summer vacation, five people in my family went to the Cantonese restaurant once. I remember ordering (six dishes, one soup and one staple food), namely: (boiled chicken, boiled shrimp, steamed perch, dried tangerine peel bone, Jiangsha Shuangdu, lettuce in oyster sauce, old duck and winter melon soup, wet fried beef river). In this way, the whole family is full and not expensive. It seems that it is only about three or four hundred yuan.
Whether it's having dinner with family and friends for three or five days, a reasonable diet is the order of insiders. Eating healthy and happy is the most important thing!
Why do you need to prove that you are an expert? You go to eat, not eat you. Of course I want to eat my favorite dishes. What's the point if I want to spend money on some bad dishes to save face? In addition, to prove an expert, it is not only reflected in ordering food, but also has some understanding of the basic rules of dishes and tables. Put it simply.
First of all, it depends on the number of people: if six people go to dinner, they usually order eight dishes. Soup is definitely indispensable. An example of soup is enough. Next, let's have some seafood, which is one of the important components of Cantonese cuisine. As people in coastal areas, rice is indispensable. Cantonese cuisine pays attention to the original flavor of fish, fresh but not fishy, tender and sweet! Therefore, "steamed fish" is necessary, which can be cheap bass, common "treasure fish", or petty bourgeoisie families can choose high-grade fish such as "East Star Spot" and "Rat Spot".
Of course, steaming is not the only way, and there are "Tang Zhuo" and "raw fish", such as the famous "Shunde raw fish" and "Chaoshan raw fish", but it is not recommended for friends who have never eaten it because they want to eat it raw! Maybe I can't accept that smell.
There are many kinds of seafood, so it doesn't hurt to order one or two more. For crabs, ginger and onion are fried together, or steamed whole. Boiled shrimps and steamed garlic (except lobsters, the methods are "baked lobster with instant noodles", "lobster sashimi" and "lobster three foods", that is, meat sashimi, porridge with shell and shrimp legs with salt and pepper. ), it is best not to order shrimp with salt and pepper ketchup, the filling will be exposed immediately. Locals are not so much, because they are basically made of stale shrimp. Anyway, you can't see or eat, and "cooking" is not like this.
There are already four courses, so the fifth course is "Lu Wei". Whether it's a dinner party or a wedding banquet, Lu Wei occupies an important seat. The "pot-stewed platter" recommended for various ingredients includes pork belly, fried tofu, pig ears, goose wings, braised eggs, pig gizzards, vermicelli and pork intestines ... Generally, a pot-stewed platter consists of five ingredients.
No.6: Barbecue. Recommend Cantonese barbecued pork, unlike Hong Kong barbecued pork, which is sweet and greasy. Roast meat also includes roast goose, roast duck and barbecue, as well as boiled chicken and Hakka brine chicken.
Road 7: Seasonal vegetables. Choose seasonal vegetables, kale can be fried, fried with lard residue or fried raw. Chinese cabbage can be boiled in water and oyster sauce. Lycium barbarum leaves, sweet potato leaves and pepper leaves are usually the practice of "serving soup".
Eighth road: staple food. River noodles recommend "dry fried beef river" and "wet fried beef river" For rice noodles, order "three-silk fried rice noodles"
If more than ten people dine, the amount of dishes will increase. Snacks: garlic ribs, soy sauce ribs, dried tangerine peel bones, crispy chicken bones, roasted oysters. ...
Pastry: steamed dumplings, wheat buns, shrimp dumplings and barbecued pork buns. ...
Snacks: "Fried bacon with Dutch beans", "celery, lily and fungus" and "Fried pork belly with pickles" ...
Pots: Monopterus albus pot, fish head pot, beef offal pot and bitter gourd pot. ...
Note that the tea served at the front of the meal is not for drinking, but for washing dishes. Secondly, the round plate of tableware is not used to hold food, but to hold residue, which is called bone plate in Guangdong.
Her kitchen (finished)
After reading so many answers. Let me, a non-Cantonese, take the liberty to answer. It was one of my teachers who forgot to make friends with me.
First, order a goo goo meat. It's either made of hawthorn sauce or Daxing Cantonese cuisine. Now 99% is ketchup.
Don't believe it? Watch a video of Cai Lan. Baidu: Cai Lan has goo goo meat. Confirm what I said.
Second, order a fried kale. No, it's Daxing Jiang Mo Cantonese cuisine. Now 99% of Cantonese restaurants will not put Jiang Mo. This is my own summary.
Shark fin may not identify a chef's true attitude.
Friends of Lao Guang came to comment on my opinion.
As a foreigner who lived in Guangdong 10, I have always felt that there are so many Cantonese dishes (in fact, I am not used to the taste of Cantonese food), but I have also eaten Cantonese food n times and gained some experience.
If it is a banquet, boiled chicken, roasted goose, steamed turbot, lucky elbow (Cantonese version of chicken, duck and fish), brine platter, boiled shrimp, seasonal vegetables (boiled cabbage, soup bean sprouts, etc. ) and Yangzhou fried rice (dry fried beef river) are must-have items.
As for being an amateur, it's a bit of an idiot to ask. Cantonese cuisine is one of the eight major cuisines in China, and it has not yet reached the artistic stage. Eating in Cantonese restaurant is not to reflect the value of life, but to eat something good and fill your stomach. Every day, the store has its own specialties. If you want to eat well, just order more special dishes, without pretending to be an expert.
Friends who have trouble brushing come to comment+pay attention, thank you for your support, thank you!
I stayed in Shunde, Foshan for four years. From the beginning, I was not used to light Cantonese food. There is still time to have a meal after leaving Foshan. Shunde cuisine is a very authentic place for Cantonese cuisine. Usually when there are many people eating, I will go to the farmhouse to order food. It's really no trouble Stewed fish is enough for one dish. With barbecue, the flavor of Bai Bei is richer, not enough! Zhi Zhu, vegetables, absolutely full. After this dish is served, continue to heat and stew. After eating the meat, put the vegetables in the soup. This soup is too greasy and the vegetables are delicious. The second choice-drunken goose. Cantonese people like to eat goose. Sauté ed goose directly on the table, with special sauce and a piece of red rice wine, and simmer along the pot. After the alcohol is burned, goose can also be eaten. You can also choose what you usually eat, such as pot, stir-fried three treasures, steamed ribs with lobster sauce, roasted goose, stuffed tofu and so on. You can't help yourself.
As a former Cantonese chef, let me say a few words about your problem.
I clicked in and read the supplementary part of your question, feeling that you answered it yourself. But with my superficial understanding of Cantonese cuisine, I don't object to what you said, but I just think you haven't hit the point.
I really don't think it's necessary to prove that I'm an expert when I go to the Cantonese restaurant. Sometimes if the waiter knows more about the dishes, the clever waiter will really explain it in the menu remarks and give the kitchen a hint, meaning that this may be a colleague, so be careful when making it, hahaha. Just kidding.
Let's get down to business. Cantonese cuisine is famous for its raw seafood, wok, pot, roast taste and soup. Then you can order one or two favorite or classic dishes according to the number of people.
Take my order in a Cantonese restaurant as an example. First, order a soup. Generally speaking, soup is enough. Next is the smell of burning. Barbecued pork with honey sauce, roasted goose or white-cut chicken are all classics, and most restaurants produce nothing serious; As for seafood, if it is a banquet, you can order three lobsters (sashimi, salt and pepper, porridge). If it is a normal meal, steamed fish is a good choice, and perch is cheaper. If I fry hot dishes, I prefer a heavy wok, such as fried beef with black beans and peppers and fried king. Naturally, the pigeons you mentioned are also necessary. If you haven't ordered boiled chicken before, I also suggest that you can have half popular fried chicken, which is a dish that tests the chef's kung fu. For clay pots, I think it's ok to cook dishes that can reflect your "expert", such as braised pork with plum vegetables and shabu shabu shabu. As a staple food, I prefer fried rice noodles in Xingzhou, fried beef river in Cantonese and fried rice with salted fish and chicken. As for snacks, shrimp dumplings, steamed dumplings, lobster sauce ribs and chicken feet are also conventional classic dishes.
Above, plus some of your "special requirements", such as asking Jiang Rong to put more when you order fried rice with salted fish and chicken, the waiter will know that you are an expert.
And so on, you can try.
Let me say something. After all, I run a Cantonese restaurant, and sometimes I order food for my guests, so that I can judge whether the guests are so-called experts.
First of all, ask what soup we have today, because soup is a basic necessity for Cantonese people. Why soup? Because the price of soup varies greatly from low to high, Guangdong people are affordable, and soup is more economical, so you must ask.
Second, if the banquet must have chicken, that is the Cantonese view, and a banquet can't be done without chicken. If it's not a banquet, most people will order chicken. If they don't order chicken, so do roast goose and roast duck.
Third, you must order some fish, and most of them are mainly steamed. Choose different fish in different seasons. Steamed mandarin fish and perch are economical.
Fourth, be sure to order. Vegetables in Guangdong refer to all vegetables with leaves, not any kind.
These four points should be necessary for the so-called expert Cantonese to order food. Please correct me.
People in our line, whether Cantonese or other cuisines, usually order food like this: directly tell the waiter, "One on the menu!" Pay attention to details. Never ask for a menu. Asking for a menu will look unprofessional.
The above is purely a joke, it can't be true! B was struck by lightning!
Ordering, according to different scenarios, is mainly divided into several situations:
1, go somewhere else to play by yourself. When you are not familiar with the specialties of cuisines and restaurants, please ask the clerk to recommend, order according to your own preferences, and experience the characteristics, but it will not be unacceptable.
2, three or five confidants gathering. Everyone orders a dish to ensure that everyone has something they like to eat.
Our own people pay attention to eating comfortably and having fun.
3, customer hospitality: chat-oriented, supplemented by eating, reflecting sincerity!
(1) I'm not familiar with it. You can ask the host and guest to order, or ask them if they have any taboos.
(2) If you are familiar with it, you can order it directly. There are 1-2 hard dishes (generally the most expensive) and several other side dishes. Pay attention to the collocation of meat and vegetables to cater to customers' tastes.
(3) If the identity is quite different, you can ask the second guest about his taste habits and taboos.
I just answered a question about ordering food and saw the invitation of this question. Personally, I don't think it is necessary to "prove that I am an insider." Because the subject will ask this question, it shows that people who basically don't know much about Cantonese cuisine, but not only Cantonese cuisine, any cuisine can "prove that they are experts and gluttons" by ordering a few dishes. Once self-defeating, the loss outweighs the gain.
Because I'm not a member of the Cantonese cuisine circle, if I go to the Cantonese restaurant to order food, I'll simply talk about the general way for your reference, so don't be too serious. Generally, it is basic courtesy to ask the guests at the same table if there are no taboos or preferences. If everyone is too lazy, just say "whatever!" Then be free to play. If you want to treat yourself, after choosing a restaurant, you can do some understanding first, what are the special dishes and signature dishes, and now some restaurants need to book some dishes in advance.
The first point is soup. There is a proverb in some places in Guangdong: "Eating vegetables is better than not drinking soup." Cantonese people love to make soup, and the name of soup is almost well known. For example, coconut chicken soup, douban pork bone soup, medlar oxtail soup and so on. There are also some high-end restaurants that may have some exquisite soups, all of which are good choices.
Then there are my two favorite dishes, boiled chicken and steamed fish. In my personal impression of Cantonese cuisine, the most profound thing is the exquisiteness of ingredients and the admiration for the original flavor of food. And these two dishes can't play too much "flower work". As long as there is something wrong with the ingredients, it must be difficult to cook, so I can eat with peace of mind.
In addition, seafood is also a good choice. After all, how can you come to Guangdong without trying fresh seafood? What's more, it needs to be cooked with boiled cabbage and fried cabbage, but these are not necessary. It depends on what the restaurant you go to is good at, otherwise it is not good to give up. The words of staple food vary from person to person, such as fried beef river and fried rice. Dry-fried Niuhe is the "touchstone" of the legendary master's craft.
Of course, according to different budgets and restaurants, ordering food is definitely very different. If you go to a restaurant with seafood as its signature selling point, and then order a table of wok, stir-fry, roast, soup and so on, and then you don't feel amazing, it's not appropriate to say that this restaurant is not worthy of the name or that everything is just like that, which will seem a bit unprofessional.
The above is just my personal opinion. I'm not an insider, just a foodie. However, I think whether it is business entertainment or gathering of friends and relatives, inviting people to dinner is the first. Pretending to be an insider is really unnecessary.