Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Guangfu cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. Cantonese cuisine is as famous as French cuisine in the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in the world are mainly based on Cantonese cuisine.
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Classic dishes
Guangzhou food
Guangzhou cuisine covers the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, superb skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy.
Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food. Guangzhou cuisine is the representative of Cantonese cuisine, and Shunde was awarded the title of "Food Capital" by UNESCO.
Guangzhou's famous dishes include: boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy roasted meat, lobster soup, steamed Dongxingdian, aunt abalone, stewed sea cucumber in abalone sauce, boiled elephant mussel, salted shrimp, garlic bone, boiled shrimp, coconut milk bird's nest, stewed Rana chensinensis with papaya, fried beef river and boiled clams.
Laohuotang, Luohanzhai, Guangzhou Wenchang Chicken, Clay Pot Rice, Zhuzhiyang Roast Pot, Radish Roast Pot, Cantonese Roast Duck, Braised Spareribs, Fish Head Tofu Soup, Pineapple Gollum Meat, Lettuce in Oyster Sauce, Soy Sauce, Soup Doll Vegetable, Salted Cabbage, Fish Rotten, Fried Hibiscus Eggs.
Grandpa roast chicken, crab racing, braised pork with taro, stewed abalone with lobster, durian and shrimp net, stewed shark's fin with vegetable gall, Kirin bass, ginger and onion _ meat crab, rose-scented fried chicken, Niu Sanxing, beef offal, Bula rice rolls, shrimp dumplings, pork rolls, Wonton Noodles, first porridge, boat porridge, rice covered with lotus leaves, scallop wings, quicksand buns, etc.
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Quality and taste
Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration and is good at innovation in imitation. There are many varieties, including 5457 introduced in 1965 "Guangzhou Famous Cuisine Exhibition".
Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.
Baidu encyclopedia-cantonese cuisine