I have heard about the morning tea culture in Guangdong since breakfast. In the morning, people walk into cheap teahouses on the street or go to some luxury restaurants to have tea. There are many kinds of snacks, such as barbecued pork buns, rice rolls, thin-skinned shrimp dumplings, ginger milk, dry steamed water chestnut cakes, quicksand steamed buns and cream steamed buns. There are all local breakfasts. Not only Chinese food, but also western-style desserts are available in many better teahouses.
There are many famous dishes in Guangzhou cuisine, such as boiled chicken, roast goose, roast suckling pig, braised pigeon, aunt abalone, radish brisket soup, oil-guzzling lettuce, taro braised pork, Wonton Noodles, porridge, lotus leaf rice, glutinous rice chicken, Luohanzhai, clay pot rice, garlic-flavored bone, Bai Mudan shrimp, ribs with drum sauce and Niu Sanxing, all of which are authentic in Guangzhou.
Chaoshan is a famous food capital with many food styles. Chaoshan beef balls, hibiscus shrimp, beef chafing dish, layered meat, crystal steamed buns, Chinese food, glutinous rice pig farm, steamed seafood, sliced unicorn abalone, braised goose liver, braised pork knuckles, sauced chicken and raw fish are all famous dishes.
Dongjiang cuisine is a Hakka cuisine with distinctive features, such as Hakka stuffed tofu, plum braised pork, potted vegetables, instant noodles, Dongjiang Dongpo banquet, three cups of chicken, brine chicken and bitter gourd.
Cantonese cuisine is light, rich in materials, fine in selection, full of flavor, oily but not greasy. The dishes pay attention to quality and flavor and are well received. So being born in Guangdong is really a blessing.
What do friends who have been to Guangdong think is the best food in Guangdong? Let me answer this question. The only thing I like in Guangdong is the dry burning of Niuhe River. Although I like boiled chicken and garlic bones, Niuhe is my favorite. I remember that when I had never been out of Beijing before, I knew from the film of Manchu-Han banquet that there was such a dish as fried beef river, or should it be called the staple food? That's good.
I remember the first time I ate dry fried beef river was in a Cantonese restaurant in Beijing. To be honest, I'm disappointed. Not as delicious as fried noodles at home. Later, I learned that in Beijing in the 1990s, fresh rice noodles needed to be transported by air, which was not a particularly bad restaurant and could not be eaten at all. Most of them can only eat dry fried beef river soaked in dry rice noodles. Of course, this is not a real dry fried beef river.
The first time I went to Guangzhou, I really ate the so-called fresh river noodles.
After a big fire by the master, tender beef and fresh beef river are mixed in fish sauce, which is really an unprecedented experience. Hot rice noodles are tender and fragrant. Although fish sauce is seasoned, it also has a unique fragrance, which cannot be replaced by other seasonings.
Finally, relying on the chef's fierce speculation, the pot is full of gas. When a good dry fried beef river comes to you, it is still steaming, which is the best.
This is my favorite Cantonese food. I hope you like it too.
What do friends who have been to Guangdong think is the best food in Guangdong?
My shop is in Tianhe District, Guangzhou, where friends from all over the country gather. Everyone has different tastes, sweet and sour, spicy and salty, and each has his own love. But the highest ordering rate in the store is dry fried Niuhe. This dish is not served, strictly speaking, it can only be said as a snack. After tasting it, many people say that only in Guangdong can we eat the real dry fried beef river. No wonder in their local area, dry rice noodles are used, which are fried after being soaked soft, caked when put a little, and have no real refreshing taste of Shahe powder at all, and are not sticky after being put for a long time.
Besides being really old, the boiled chicken in our shop is not very popular. Friends who came to visit said that the chicken bones were bloodshot and they dared not eat them if they were not cooked. On the contrary, the sauce chicken sells well and must be ordered when entering the store. Another popular one is baked chicken with salt. Out of curiosity, they asked if the chicken roasted with salt was too salty to even eat.
The waiter in the shop will patiently answer that the salt used in brine chicken is coarse salt, and the chicken is whole, which will be hung up to dry before cooking, so brine chicken has a unique flavor even if it is delicious, but the salinity is moderate.
North roast duck and south roast goose. Roast goose with open fire, fresh and juicy, full of fragrance, eat one piece and think of two pieces. Many friends are addicted to eating, even if they wait in line for more than half an hour, they will come to "cut materials", and even eat in the store and pack one before leaving.
Open hearth suckling pig. Friends from other places feel very fresh about the "pig shell" weighing about 5 kg. From feeding to curing, they are hung with iron hooks, drained and put down, and then cured for the second time. Then, many people saw it for the first time. Bake it in the furnace until it is dark red, then exhaust it with a row of needles, brush it with oil, and put it back in the furnace until it is bright red. When it first came out of the oven, everyone rushed to taste it.
Fried duck feet. Chop the shrimp meat to taste, beat it until it is called "shrimp glue", brew it into processed duck feet, put down the shrimp glue, fry it in a pan until golden brown, and serve. Put oil in wok, add stock, pour cooking wine, add seasoning, thicken raw flour with water, add scallion oil and sesame oil, and pour it on duck feet.
Braised sea cucumber. Sea cucumber has been soaked in clear water for many times and cooked, but it has no taste. When making, first blanch the water, then simmer it with soup, then pour lard into the pot, pour cooking wine, add sea cucumber, add broth, then add mushrooms and squid, and stew for a few minutes to thicken the pot. These two dishes are signature dishes, and they are very popular. When you enter the store, you must order a lot of people (even you need to make reservations on holidays).
Wax gourd method. Many friends who have just arrived in Guangdong are also curious about this dish and even pregnant. What can wax gourd cook? When I told them that the content of wax gourd is made of duck, preserved duck, lean meat, crab meat, fresh mushrooms, night fragrant flowers, ham and broth, everyone opened their mouths and sighed.
When friends saw that Dinghu Lake was made of dried products such as straw mushrooms, mushrooms, tremella, sweet-scented osmanthus ears, elm ears, yellow ears, bamboo shoots and tremella, and fresh lotus seeds, fresh bamboo shoots, bean sprouts and Chinese cabbage were added, they stopped making a fuss and plunged into it.
Chili crabs are more to the taste of foreign friends than steamed crabs. However, steamed sea fish and boiled shrimp are also very popular, which may be related to their being in the mainland and not close to the seaside. When I met a table of guests, these two dishes were added three times. It's my turn to be surprised this time.
Other dishes with high ordering rate in our restaurant are: shredded chicken with pea sprouts, old-fashioned chicken, crispy bass balls, boiled snails and shrimp balls soaked in oil; Scallop with garlic, stir-fried milk with Daliang, roasted pigeon with orange juice, shredded sesame chicken, and chicken wrapped in fresh lotus leaves.
Crab meat, bean curd with pipa, fish head soup with fragrant powder, duck with old skin, fried chicken offal, fried crab box with egg yolk, braised pork with sweet and sour pork and Lipu, diced chicken with plain diced vegetables and fried pig brain with eggs.
Braised beef brisket, fresh bamboo shoots beef, fried pomfret, braised fish head, spring rolls, salted duck egg mustard soup, sliced mushrooms and bamboo shoots, barbecued pork, trotters tied with brine, roasted mutton and so on. From the order rate, we can see the preferences of friends in Guangdong and the popularity of dishes. They think which dishes are the best.
1. Roasted goose.
There are guests at home. Can I have a roast goose? ? It is the hospitality of Cantonese people. Sometimes after visiting the barbecue stall and seeing the freshly baked roast goose, Peninsula Jun will buy a box with great interest and share it with his family. Goose skin is crispy, goose meat is elastic and goose oil is fragrant. My mouth watered at the mention of roast goose.
2. White-cut chicken.
Boiled chicken, the most common dish in Guangdong, is also one of the meats on many family tables. Well-made white-cut chicken has smooth skin and tender meat, original flavor, delicious dipping sauce, fragrant mouth and chewy head. It's embarrassing to do it badly. The skin is broken, and the chicken becomes firewood. It's tasteless to eat, but it's a pity to abandon it.
3. rice rolls.
The beauty of rice rolls lies in the fresh and smooth taste of rice paste, and it is also essential to find a suitable balance between the elasticity, toughness, smoothness and soft aftertaste of rice noodles. Therefore, the old technology of bra sausage is especially favored by everyone. Brush the rice slurry on the tightly woven cage cloth, steam it until it is shaped, and shake it off with a crisp sound from the master. Lazy rice paste instantly turned into lively rice skin.
Rice fragrance, oil fragrance, black bean fragrance and leek fragrance constitute the most basic fragrance of diarrhea. I read in the book that in the past, on the luxurious roads, rice rolls was made of rice paste boiled with meat oil. Perhaps the old people can find endless satisfaction in difficult times under the strong smell of bacon and diarrhea. Unfortunately, people now prefer lightness and the original flavor of food, and no longer pursue this ultimate fragrance, so this practice has also faded out of the historical stage.
4. casserole porridge.
Casserole porridge is cooked in a casserole, and fresh seafood is added when the porridge is cooked just right. This cooking method can blend the delicacy of seafood into porridge water, while retaining the tender and smooth taste of seafood. Chaozhou people loves to drink porridge since ancient times, and has created a completely different cooking method from other places. It is a kind of porridge with a lot of rice, which is thick and sticky. It is called "rice" in Chaozhou, and the cooking method is very particular. Rice and water should be cooked in proportion, using casserole or uncooked pot. When the rice is cooked, it becomes sticky and delicious Chaozhou porridge after ten minutes, and water and rice are integrated.
Cantonese, my favorite is morning tea and food stalls [flash of light]
How many of the seven classic Cantonese dishes in Guangdong have you tasted?
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.
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 fully 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.
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.
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.
In Cantonese cuisine, pot-stewed flavor also accounts for a large part. Compared with the pot-stewed flavor in many places, the pot-stewed flavor made by Cantonese cuisine is not only beautiful in color, but also very 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.
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.
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.
Cut open the intestines,