1, roasted goose
Roasted goose is a special food in Guangdong Province, belonging to Cantonese cuisine. Roasted goose originated from roast duck. Goose with black mane is the best. The whole goose is stripped of wings, feet and internal organs, blown, spiced, sewed, scalded in boiling water, soaked in cold water, evenly peeled in sugar water, dried and pickled, finally hung in an oven or an open flame, rotary baked, cut into pieces and served.
Roasted goose is golden in color and delicious. Guangdong's famous roast goose includes "Deep Well Roasted Goose" in Changzhou, Huangpu District, Guangzhou and "Gu Jing Roasted Goose" in Gujing Town, Xinhui District, Jiangmen City.
2. Guangzhou Wenchang Chicken
Guangzhou Wenchang Chicken is a famous dish in Guangzhou, Guangdong Province, which belongs to Cantonese cuisine. This dish is mainly Wenchang chicken from Hainan Island, with ham? Chicken liver and suburban dishes are boiled, steamed and fried. Guangzhou Wenchang chicken, this dish is beautiful in shape, bright in sauce, 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.
3. Braised pigeons
Braised pigeon is one of the traditional famous dishes in Guangdong Province, belonging to Cantonese cuisine. The main ingredient is squab, which is characterized by crispy skin and smooth meat, tender and juicy bones. There has always been a saying among the people that "one pigeon wins nine chickens". Braised pigeons are crispy outside and tender inside, and most people don't even let go of their bones, because braised pigeons are fragrant to the bones.
4. Oyster chicken feet
Oyster chicken feet is a traditional dish in Guangdong province, belonging to Cantonese cuisine. Guangdong people are fond of eating chicken feet, and there are many ways to eat them. However, the cooking method of this dish is well-crafted, first cooking, then frying and then stewing. Pay attention when frying chicken feet. Chicken feet with soy sauce must be dried before making them, or they will explode.
5, Baihua fish belly
Fish tripe with flowers is a traditional dish in Guangdong Province, which belongs to Cantonese cuisine. The fish belly cartilage is white, the taste is light and tender, the dish surface is elegant, and the banquet is beautiful and generous. Wash and soak the fried fish belly first, and then simmer it with chicken soup to remove its fishy smell.
Cut the fish belly into rectangles and squeeze out the water. Chop fat pork and shrimp, and add eggs, cooking wine, salt, pepper, monosodium glutamate, chopped green onion and Jiang Mo. Stir to make stuffing and soak it in the fish belly. Add minced ham and coriander, and steam in a steamer. When eating, thicken with wet starch and serve.