We have all heard of Cantonese cuisine, one of the four major cuisines in China. Cantonese cuisine is very rich, and its special influence can be said to be very wide. Here are some home-cooked dishes. Let's have a look.

The name of Cantonese home-cooked dishes 1 The representative dishes of Cantonese home-cooked dishes are:

"Wenchang Chicken", "Dongjiang Salt Baked Chicken", "Two Lemon Sauteed Soft Chicken", "Braised Pork with Plum Vegetables", "Braised Beef tenderloin with Iron Plate", "Boiled New Shrimp", "Braised Duck with Bazhen", "Crispy Roasted Suckling Pig", "Braised Lettuce", "Braised White Eel in Chaozhou" and ".

The characteristics of Cantonese cuisine are as follows

1, wide selection of materials, exotic, make good use of raw and fierce seafood;

2. Knife workers are good at slaughtering raw seafood;

3. Light and refreshing Guangzhou cuisine is characterized by cool, crisp, fresh and tender;

4. Cooking methods and seasoning methods are self-contained. Many cooking methods of Cantonese cuisine originated from the north or the west, and after continuous improvement, a set of cooking systems different from other cuisines have been formed.

Firing five people:

Fried auricularia auricula with celery and lily

Three-color mango stir-fried

Colorful fried beef tenderloin (jellyfish)

Fried pork slices with loofah

Fried beef with bitter gourd

Thirty-five people

Fresh yam, fresh shredded cucumber and egg horn (pork balls, beef balls and fish balls)

Salted egg yolk, cold melon, green meat, flower skin

Bilubi double bowl (pork balls, beef balls)

Roasted conch with spicy wine

Braised pork belly with lettuce (leafless lettuce)

Blow up five people

Garlic ribs

Fried milk

Jinsha pumpkin strips

Fruit roll

Seafood roll

Baowuwei

Jade eggplant pot

Braised melon in the rain (parent fish)

Japanese tofu pot

Health fire station, fish head pot

Fish with chicken

Cantonese home cooking name 2 1. Boiled chicken

Boiled chicken in Guangdong is a very famous dish, and many friends all over the country like to eat it. Its chicken tastes fresh, fragrant, tender and smooth, and it is especially delicious as long as it is dipped in a bowl of water.

Guangdong white-cut chicken looks simple, but it is very skillful to do. First of all, you must choose local Sanhuang chicken or local chicken, and it is very important to control time and temperature when cooking chicken. Finally, when dipping in water, you must remember to mix ginger.

Second, barbecued pork

Guangdong barbecued pork is a very appetizing dish. When choosing pork, it is mainly 3 or 7 pieces of fat pork with pork belly. Compared with pure lean meat, pork belly with 3 or 7 pieces of fat meat can make barbecued pork taste more delicious and juicy.

In addition, when barbecued pork is made, it should be marinated before cooking, so as to fully taste and absorb the soup. After the barbecued pork is cooled, cut it into small pieces and serve it with a bowl of rice. It tastes absolutely delicious.

Third, roast squab.

Roasted squab in Guangdong is very different from roasted squab in many places. Because in most places, roasted squabs are simply marinated in marinade and then roasted directly on the fire. The squab roasted in this way tastes very greasy, and it will be very greasy if you don't eat much.

However, squab in Guangdong is different. Pigeons should be marinated with salt water before frying, which can effectively remove the greasy smell of young pigeons. Therefore, the squab is not greasy in taste, golden in color and crisp in skin, so it is absolutely not a problem for one person to eat one.

Fourth, Wenchang chicken

In China, Guangdong Province eats the most chickens of all provinces. According to statistics, Guangdong Province eats hundreds of millions of chickens every year. Besides boiled chicken, Wenchang chicken is the most famous chicken food here. Wenchang Chicken is not only the representative food of Cantonese cuisine, but also one of the "four great delicacies" in Hainan.

Uncle Mo from Hainan especially likes Wenchang chicken. In his published food works, Wenchang chicken is always eaten by him. Chicken tastes smooth and tender, with thin skin and crisp bones. The taste is particularly rich, and the taste is fat but not greasy. Friends who want to travel to Hainan must remember to try it.

Five, Chaozhou pot-stewed

In Cantonese cuisine, pot-stewed flavor also accounts for a large part. Compared with the pot-stewed food in many places, the pot-stewed food produced by Cantonese cuisine is bright in color and delicious. Its seasoning always tastes just right, neither heavy nor heavy, and always makes the meat taste particularly fragrant.

There are as many as twenty kinds of raw materials for making brine. Spices such as star anise, cinnamon, fragrant leaves, licorice, ginger, Siraitia grosvenorii, carrots, onions, steamed fish soy sauce, chicken essence, monosodium glutamate, salt and so on are all available. The braised goose, salted duck and brine chicken made with its brine are all mouth watering.

Six, boiled shrimp

Cantonese people eat seafood mainly because it tastes delicious, so they don't use too many condiments when cooking. Among many seafood dishes, boiled shrimp is the most popular dish, and its shrimp meat has many characteristics such as fresh, sweet and tender.

When you cook shrimp meat, you only need to mix the appropriate amount of onion, ginger and cooking wine, and then simply cook it in hot water. Boil the shrimp until it changes color, and then take it out under control of water. Finally, with a bowl of juice, you can serve it. The method is extremely simple, and at the same time, the taste and nutrition of shrimp meat can be preserved to the maximum extent.

Seven, Jun 'an Steamed Pig

Jun 'an Steamed Pig is a famous dish in Shunde 1 Guangdong, which was once listed as China on the tip of the tongue. This dish was cooked with suckling pigs weighing about 50 kg. The taste is extremely delicious and the production process is very troublesome. Pickling takes more than 6 hours.

Therefore, this dish is not cheap. In the local area, this dish can only be eaten when there is a wedding, funeral and wedding. Although pork is steamed, it tastes fat but not greasy and has a tender and dry flavor. For such a taste, it is not ordinary steamed vegetables, but can be made.

Cantonese home cooking names are 3 1 and 1 1 abalone.

Hong Kong Fulin Hotel. Aunt Abalone's cooking skills are permeated with the excellent traditional food culture connotation of China. Mr. Yang Guanyi, who made Ayi abalone, also won many honors for his outstanding achievements in promoting China's food culture internationally. It is recognized as the "king of abalone" and "gourmet master" by the international food industry and awarded the title of "International Outstanding Person of the Year". Like shark's fin, it is one of several advanced ingredients that Cantonese cuisine can't bypass. As a famous dish, it was listed as one of the eight treasures in Ming and Qing Dynasties.

Nourishing yin and yang, nourishing without dryness, has extremely high nutritional value. Most Cantonese dishes use dried abalone, while Auntie abalone is easy to cook, delicious and attractive, and has become the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit.

Second, Guangzhou Wenchang Chicken

Guangzhou restaurant. It is the sister dish of the traditional Cantonese chef "Jinhua Yushu Chicken". At first, the famous chicken produced in Wenchang County, Hainan Province was used. It is reported that Guangzhou Restaurant sent several famous chefs to visit the local area. After tasting it, I found Wenchang chicken was fat and fleshy, and it really deserved its reputation. The fly in the ointment is that the chicken bones are great and inconvenient to eat. After some research and development, the skin is boneless and chopped, and it is served with Jinhua ham, precious liver and seasonal dishes, which makes the skin smooth and tender and has a unique flavor.

Since the chicken comes from Wenchang County, and Guangzhou Restaurant happens to be located in Wenchang Road, "Guangzhou Wenchang Chicken" got its name.

Third, open the furnace to roast suckling pigs.

China World Hotel. There are two ways for suckling pigs in Guangdong. One is to burn them with smooth skin, with slow fire and less oil when burning.

The second is to burn it into skin and use a big fire. In this process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer size is the same, and the cortex is more crisp. The roast suckling pig should be peeled with a knife (without meat), and each skin should be divided into 8 pieces, totaling 32 pieces. Suckling pigs should be put in a basin, covered with pig skin, and served with two small plates of Melaleuca cake, onion balls, sweet sauce and sugar, which have a unique flavor.

Fourth, the new dragon emperor banquet.

Shunfeng mountain villa This dish uses about 3 kg of Australian lobster. The lobster meat is fried with fresh lily and asparagus into shrimp balls, and the lobster claws are marinated to taste. When serving, the lobster balls are still placed as they are, with the shrimp balls in the middle, claws and feet on both sides, and the head and tail of the lobster are preserved, which looks like a dragon in the world. The New Dragon Emperor's Night Banquet is obviously different from the general fried lobster balls. It has a beginning and a end, and it completely conforms to the style of Shunde people from beginning to end.

Five, the peninsula royal official swallow

Peninsula Pearl Restaurant. The "Imperial Swallow of Peninsula" produced by Guangzhou Peninsula Pearl Restaurant has become one of the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit. Yan Guan adopts the mode of self-selection, and adds five colors of jujube juice, coconut juice, papaya juice, apricot juice and taro juice to serve with the five colors, which are also called "colorful bird's nest" and "splendid bird's nest" and so on. A dish is a "supermarket", and guests have their own needs according to their personal hobbies, which fully embodies the spirit of humanized service, which is also the reason why this dish is favored.

Six, steamed East Star Spot

Donghai seafood restaurant. When you go to Guangzhou, you must eat seafood. Among them, Dongxing spot is delicious, tender and white, and steamed fish and soy sauce complement each other. It is one of the representatives of Cantonese cuisine to make seafood vigorously, which highlights the essence of fresh, tender, smooth and refreshing Cantonese cuisine. Really fresh steamed fish, when served, the fins are slack, the meat pieces are separated, and they are never sticky.

Seven, hanging furnace roast goose

Yongji Restaurant is famous for its roast goose in Guangdong in the late Qing Dynasty, and now it is indispensable in roast goose restaurants in the streets and lanes of Guangzhou. It is best to use Qingyuan black mane goose, which is small, tender and delicious. After the goose is coated with special sauce, it is hung in a goose circle, burned in a small fire barbecue oven until the skin is dry and tight, and then air-dried. Sour plum sauce with roasted goose is very particular. If you have enough time and just want to go to Hong Kong, then I suggest you try the roast goose on the record.

Chongji Roasted Goose became one of the top ten Cantonese dishes selected by the first China Cantonese Cuisine Summit.

Eight, stewed sea tiger wings with raw crab meat

Shangri-La Hotel. Shark's fin is an important ingredient in advanced Cantonese cuisine. Braised shark's fin was originally a traditional specialty of Sanyuan. It is said that it cost 60 silver dollars to eat this dish in the 1920s and 1930s. The shark's fin, such as tiger shark, is selected as raw material, which is made by soaking, curling and stewing. The produced shark fin is transparent, soft, delicious, brittle and not greasy.

Nowadays, the practice of shark fin is becoming more and more frequent in Guangzhou. At the recent Cantonese cuisine summit, shark fin was represented by raw crab stewed with tiger wings in Shangri-La Summer Palace, Pazhou, Guangzhou.

Nine, Yan Nanfei Tea Duck

Meizhou yannan feiweilong restaurant At the "First China Cantonese Cuisine Summit" of Guangdong International Tourism and Culture Festival in 2009, the "Yannanfei Tea Duck" produced by Wei Long Restaurant was selected as one of the "Top Ten Famous Cantonese Cuisine" upon nomination by the organizing committee and evaluation by the expert jury.

Ten, Chaozhou pot-stewed

Huang Chao restaurant. As an important part of Chaozhou cuisine, its brine is made of the finest pork bone, plum meat, old chicken, ham and scallop, plus star anise, cinnamon, fragrant leaves, fresh citronella, licorice, turmeric, Siraitia grosvenorii, clove, garlic, onion, celery, carrot, onion and soy sauce, fish sauce, chicken essence, carved wine and rose wine. Then, poultry, livestock or aquatic products are put into it, and heated and pickled to form various braised flavors, such as braised goose, braised duck and braised chicken offal. Which ones are delicious.

Chaozhou Cuisine produced by Huang Chao Restaurant has become one of the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit.