Guangzhou's famous dishes include: boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork, stewed lobster in soup, steamed bass, aunt abalone, Liaoshen in abalone sauce, boiled shrimp, bird's nest with coconut sugar, fried beef river, Laohuo soup, Guangzhou Wenchang chicken, clay pot rice, Cantonese roast duck, steamed ribs with soy sauce and so on.
Guangzhou food recommendation
Baiqie princess chicken
Features: Famous Cantonese cuisine. With princess chicken as raw material, the meat is delicious and the production method is special. You can dip it in the sauce.
Chicken liver, ham and sliced chicken
Features: The famous Guangzhou cuisine is based on Wenchang chicken in Hainan Island, with ham, chicken liver and suburban dishes, including boiling, steaming and frying. This dish is beautiful in appearance and bright in sauce color.
Chicken feet in oyster sauce
Features: The famous Guangzhou 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 carefully made. It is cooked first, then fried and stewed, and the dish is golden in color.
Fried chicken
Features: golden color, crisp outside and tender inside, dry and fragrant, fresh and salty.
Assorted wax gourd hat
Features: Beautiful appearance, bright color, refreshing taste and rich nutrition.
Cool breeze brings happiness.
Features: unique shape, clear and pleasing to the eye.
Eagle's wings
Features: realistic shape, both edible and ornamental.
Chaozhou cuisine and Cantonese cuisine are one of the three major cuisines.
Chaozhou cuisine originated in Chaoshan area, combining the strengths of Fujian and Guangdong, and formed its own genre. He is good at cooking seafood, especially soup, vegetarian dishes and beets. Fine knife work and pure taste.
The famous Chaozhou dishes are: Chaozhou brine platter, braised pork knuckles, braised goose liver, hibiscus shrimp in oyster sauce, beef with sand tea, Chaozhou beef balls, crystal steamed buns, glutinous rice with pork intestines, sauce chicken, Chinese cuisine, assorted black ginseng, fried crab with onion and ginger, and dry fried shrimp and jujube.
Chaozhou cuisine recommendation
Bergamot sparerib
Features: Shaped like a bergamot, fragrant outside and tender inside, delicious.
May everything go well.
Features: The crab meat is tender, fruity, clear and transparent.
Fried snake breast with peony
Features: crab yellow is called "peony" and shrimp glue is called "hundred flowers", which is fresh, tender and delicious.
At the end of the Southern Song Dynasty, Min, the last little emperor, fled to Chaoshan area, leaving endless memories for Chaoshan people, such as tailless snails, song tea, pearl porridge, phoenix Tianchi four-legged fish, Song Jing of South Australia, lotus peak in Haimen, Chaoyang, and so on. At that time, there was also a famous dish-national security dish, which was moist as jade, smooth and delicious. Legend has it that Shaodi fled to a barren mountain and ruined temple in the suburb of Chaozhou one evening, with pursuers behind him and sunset before him. He was hungry. I think it must be tears. However, people eat for the sky, and there is nothing in their stomachs, and this dragon species is no exception. However, in the past, precious food and jade were like sunset before my eyes, leaving only sad memories. The old monk was embarrassed to wait on the coachman, and Brahma's pure land was difficult to serve as royal food, so he came to the rescue. He quickly grabbed a handful of sweet potato leaves from the garden behind the temple, boiled them in boiling water, sprinkled some salt and brought them to the rescue. Unexpectedly, the young emperor stopped eating and was full of praise. When asked why he cooked this dish, the monk was clever and casually replied "national food". After listening to this, the monarch and the minister praised it and everyone was happy.
Chaozhou bittern platter
The most prominent feature of Chaozhou cuisine is that it is good at cooking seafood. Seafood is well-selected and well-made. As for sauces and sauces, they are fresh and delicious, clear but not light, fresh but not fishy, depressed and not greasy. Although the brine platter mentioned this time is not seafood, it also enjoys a high reputation in Chaozhou table.
Compared with other China cuisines, Chaozhou cuisine is one of the most popular cuisines. It is unique in that it can constantly absorb the characteristics of other cuisines without losing the parallelism of "color, fragrance and shape"; Its connotation is like Chaozhou women-dignified and generous, not grandstanding.
Pot-stewed platter is usually the first course of Chaozhou cuisine banquet. As the saying goes, "preconceptions" are an important criterion for diners to judge the level of Chaozhou cuisine in restaurants. A high-level Chaozhou restaurant will certainly do well in pot-stewed dishes.
Dongjiang cuisine, one of the three major Cantonese cuisines.
Dongjiang cuisine originated from the Hakka community in Dongjiang, Guangdong Province. Most of the dishes are mainly meat, and few aquatic products are produced. The main ingredients are outstanding, paying attention to fragrance, weight and saltiness. It is famous for its casserole dishes and has a unique local flavor.
Traditional Dongjiang specialties include: Hakka stuffed tofu, plum braised pork, brine chicken, pork belly wrapped chicken, potted vegetables, stuffed bitter gourd, four-star full moon, taro steamed stuffed bun, taro jiaozi, three cups of duck and so on. Wait a minute.
"Baked chicken with salt" is a famous dish in Guangdong. More than 300 years ago, in some salt fields along the Dongjiang River, cooked chickens were wrapped in gauze paper and preserved in salt piles. This kind of chicken is delicious and unique in flavor.
Later, the salt industry in Huizhou, the capital of Dongjiang, was developed, and local restaurants competed for the best dishes to entertain guests, so they created a method of roasting fresh chicken with hot salt, and dishes began to be more than Dongjiang Yu.
Stuffed tofu, the so-called tofu set meal, includes tofu flower eaten before meals, main course fried tofu, tofu pot, tofu balls, glutinous rice stuffed tofu, fried tofu skin and snack tofu milk.
Pot dishes, as a dish of Dongjiang cuisine, have a long history, which is also commonly known as big dishes. Chinese cuisine originated from the traditional "rich Chinese cuisine". As the name implies, it is to put all the food in one big plate and mix it together to create a unique taste.