Roasted goose, a traditional signature dish, belongs to Cantonese cuisine. Roasted goose originated from roast duck. Small and medium-sized Qingyuan black brown goose is the best. Remove the wings, feet and viscera of the whole goose, blow it clean, coat it with five spices, sew it, scald the skin with boiling water, peel it evenly with cold water and sugar water, air dry it, then marinate it, finally hang it in an oven or an open flame, rotate and bake it, cut it into pieces and serve. Roasted goose is golden in color and delicious. There are many roast goose shops in Guangzhou, the most famous of which are the roast goose in Yuji Roast Goose Hotel in Chang Di and the roast goose in Shenjing in Changzhou, Huangpu District.
Roasted goose is a traditional dish in Cantonese cuisine, which is made by removing the wings of the whole goose and roasting its head. The vegetable belly contains marinade and has a mellow taste. Chop the roast goose into small pieces, the skin, meat and bones are not separated, and the entrance is separated, which has the characteristics of crispy skin, tender meat, fragrant bone and fat but not greasy. If served with sour plum sauce, it will be more distinctive.
2. White-cut chicken
White-cut chicken, also known as white-cut chicken, is the most common chicken dish in Cantonese cuisine, which began in private restaurants in the Qing Dynasty.
White-cut chicken is usually made of fine-boned farm chicken, ginger, minced garlic and other ingredients, then boiled with slow fire, dried and cut into pieces.
After cooking, the color is white with oily yellow, the skin is refreshing, the meat is smooth and fragrant, and it is light and delicious.
Boiled chicken began in private restaurants in the Qing Dynasty. Because it is boiled in white without seasoning, it is also called "white-cut chicken" when eating. Sanhuang chicken (yellow feet, yellow skin and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province is also called Sanhuang chicken because of its materials. Later, all restaurants and delicatessens in Guangdong operated "white chopped chicken", which not only used fine materials, but also served cooked "shrimp paste" with chicken.
3. beef with sand tea
Shacha beef is a special snack in Chaozhou cuisine in Guangdong, belonging to Minnan cuisine. Beef is hot and tender, and sand tea is spicy and sweet, with endless aftertaste.
This dish is golden in color, the beef is mellow and smooth, the sand tea sauce is thick and delicious, and it has a unique flavor such as fresh, sweet and spicy. Has effects in regulating anemia, invigorating spleen, stimulating appetite, preserving health in winter, regulating malnutrition, and tonifying deficiency.
4. Crystal bag
Crystal Bao is a traditional snack in Quanzhou, Fujian. The crystal bag is made of1000g wheat flour, 5g yeast, 500g lard (refined) and 750g sugar. The crystal bag is white in color, soft in texture, sweet and greasy in taste, and tastes like rock candy crumbs.
5. zhuduji
Wuhuaji is a traditional local dish in Guangdong Province, belonging to Hakka cuisine, also known as Wuhuaji and Phoenix Reincarnation. Popular in Shenzhen, Huizhou, Heyuan, Meizhou and other regions of Guangdong Province, it is a necessary pre-dinner soup for banquets in Hakka areas of Guangdong Province. The soup is thick and clear, with strong medicinal flavor and pepper aroma.
Wuhuaji, also known as Wuhuaji Hotpot and Phoenix Reincarnation. This is a traditional Hakka dish in Guangdong Province. Popular in Huizhou, Heyuan, Meizhou and other places in Guangdong. Pre-dinner soup, which is necessary for banquets in Hakka areas of Guangdong Province, is thick and clear, with strong medicinal flavor and Chili flavor.
Baidu encyclopedia-pork tripe wrapped in chicken
Baidu encyclopedia-crystal bag
Baidu encyclopedia-shacha beef
Baidu Encyclopedia-Baiqie Chicken
Baidu encyclopedia-roasted goose
Baidu encyclopedia-cantonese cuisine