Famous Guangzhou cuisines include: boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, lobster soup, steamed perch, aunt abalone, Liaoshen in abalone sauce, boiled shrimp, bird's nest with coconut juice, fried beef river, laohuo soup, Guangzhou Wenchang chicken, clay pot rice, Cantonese-style stuffed duck, steamed ribs with black beans and fish-head tofu soup.
Dinghu cuisine, chimney cabbage, fish-flavored eggplant pot, grandfather chicken, crab race, taro braised pork, south milk coarse vegetarian pot, abalone stewed lobster, durian shrimp rice net, shark fin stewed cabbage, unicorn bass, oyster chicken feet, etc.
The biggest feature of Guangzhou cuisine is its wide range of materials and exquisite materials. Animals and birds, delicacies, Chinese and foreign cuisine, everything, can be described as the best in the country. There are many raw materials available for Cantonese cuisine, so naturally there is no problem. Cantonese cuisine pays attention to the seasonality of raw materials and "eats from time to time".
Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eating snakes is "three snakes are fat in the autumn wind, and eating snakes is a blessing at this time"; Eat shrimp, "Qingming shrimp, the fattest"; When eating vegetables, you should choose "seasonal vegetables", that is, seasonal vegetables, such as "the north wind is sweetest" In addition to choosing the best fattening period of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials.
Extended data:
Formation conditions:
Guangzhou is located in the Pearl River Delta, with a hot climate, but rich products. It has been a diversified economy since ancient times. In addition to "agriculture-oriented", it also attaches importance to business and conducts diversified operations. Guangzhou has been a commercial port since ancient times. Since Ming and Qing Dynasties, foreign trade has developed vigorously. The development of production and commerce not only provides a material basis for the development of food culture, but also brings about the improvement of consumption level, thus generating the internal driving force for the development of food culture.
History:
By the Tang Dynasty, Guangzhou cuisine had paid more attention to improving cooking skills, knowing how to use ingredients and mastering cooking. According to Ling Yi, at that time, people in Guangzhou used cooking methods such as boiling, steaming, frying, stewing, roasting and retort, and also used various seasonings such as sauce, vinegar, ginger, pepper and cinnamon, and Guangzhou cuisine began to diversify.
During the Ming and Qing Dynasties, Guangzhou cuisine constantly absorbed the essence of Chinese and foreign food culture, which made Lingnan food culture enter the first golden age: on the one hand, it developed and improved rapidly by integrating the essence of foreign food culture; On the other hand, it radiates outward, and Guangzhou cuisine follows the footsteps of overseas Chinese in Guangdong to Europe and America.
By the Qing Dynasty, a number of famous dishes had appeared in Guangzhou, and their cooking methods had been diversified and beautified. The "Man-Han Banquet" (hereinafter referred to as "Han Banquet"), which combines Cantonese cuisine, Sichuan cuisine, Jiangsu cuisine and Shandong cuisine in one furnace, is all the rage in Guangzhou, which indicates that the cooking skills of Guangzhou cuisine have reached a peak. In modern times, Guangzhou accepted the influence of western food and absorbed many of its cooking skills.
"Chinese food is cooked in western food" or "western food is cooked in western food" or "combination of Chinese and western food" all reflect the value orientation of the blending of Chinese and western food culture in Lingnan, and at the same time make itself more distinctive.