Cantonese cuisine is one of the eight major cuisines in China, which is famous for its unique flavor and cooking skills. Cantonese cuisine is mainly Cantonese cuisine, including special dishes from all over Guangdong Province. Today, we will introduce some cooking methods and flavor characteristics of Cantonese cuisine.

1. Steamed bass

Steamed bass is a traditional dish in Cantonese cuisine. It is made of fresh perch as the main material, with seasonings such as onion, ginger, garlic and coriander. It tastes delicious and delicate. Here's how to make it:

Scales and viscera of fresh perch are removed, washed and sliced, mixed with salt, cooking wine, ginger and onion, and marinated for 20 minutes.

Put the marinated bass slices into a steamer, add appropriate amount of water and steam for 10 minute.

Cut onion, ginger and garlic into fine powder, put them in a bowl, add appropriate amount of soy sauce, sesame oil, white sugar, vinegar, cooking wine and clear soup, and stir well to make a sauce.

Place the steamed perch slices on the plate, pour the sauce on them and sprinkle with coriander powder.

2. Cantonese clay pot rice

Cantonese clay pot rice is a special dish in Cantonese cuisine. It is cooked with rice as the main material and various ingredients such as meat, seafood and vegetables. The taste is mellow and unique. Here's how to make it:

Wash the rice, soak it in clear water for 30 minutes, and cook it in an electric cooker.

Put the cooked rice into the pot, add some soy sauce, salt, sugar, cooking wine and clear soup, and stir well.

Cut meat, seafood, vegetables and other ingredients into small pieces and put them on rice.

Put the clay pot in a steamer and steam it 10 minute.

Take out the earthenware pot and add appropriate amount of chopped green onion and coriander powder.

3. Guangdong fried chicken slices

Guangdong fried chicken slices are a home-cooked dish in Cantonese cuisine. It is made of chicken as the main raw material, vegetables and seasonings. It tastes delicious and tender. Here's how to make it:

Slice chicken, mix with salt, cooking wine and starch, and marinate for 20 minutes.

Cut the vegetables into pieces, and cut the onion, ginger and garlic into powder.

Heat the pan, add appropriate amount of oil, add onion, ginger and garlic and stir-fry until fragrant.

Stir-fry the marinated chicken slices in a pot until they change color.

Add vegetables and seasonings and stir well.