Speaking of Cantonese cuisine, many people still have the impression of "eating in Guangzhou". They have been living in Guangzhou and have been to many cities for sightseeing. Which city is the happiest? I still think that Guangzhou is a very inclusive city, which embraces the food culture all over the world with its pragmatism, freedom and openness. Three meals a day here can make you satisfied and will not be disappointed. Many people love to eat Cantonese food, because Cantonese people can eat, love to eat and know how to eat. Invite friends to dinner on weekends, five dishes 1 soup. My friends say that we should try the most important soup in our meal first.
Stewed lean meat sauce with olives. In spring, due to the changeable weather, colds, coughs and pharyngolaryngitis can cause various symptoms. Cantonese people like to drink steamed soup and stew a cup with green olives and chopped lean meat. In different restaurants and restaurants, there are many kinds of Cantonese soups, which are also made in different seasons. This soup, my friend said, tastes sweet. Although I don't know what olives are, this soup is light and nutritious. I have also recommended this soup spectrum in my cookbook. Interested friends can check it out.
One of the specialties of this Cantonese restaurant is fried chicken with soy sauce. Speaking of the practice of sauce-fried chicken, Cantonese people have a saying that "Fiona Fang cannot be made without chicken". For example, if you order half a piece of diced chicken with soy sauce, the diced chicken with soy sauce made by each restaurant will taste different, especially the diced chicken with soy sauce, which is also a secret seasoning. We usually cook fried chicken at home, so we don't care too much.
In this way, my friend said that she couldn't resist such a shiny meat dish, which looked too appetizing. She also asked me if I could pack it and take it on the plane. Haha, it seems that a lobster sauce fried chicken successfully captured her stomach. It is reported that the old chef of this restaurant is 60 years old. He specially researched and developed the sauce of the sauce chicken for many years before he created this signature dish. The sauce is secret. The cooked sauce chicken has tender meat, bright skin color, not dull taste and refreshing skin color. The sauce is just right, not salty or light, but a little sweet. This is the qualified sauce chicken.
Hakka fried tofu, I ordered this dish because my friend said that I never had a chance to taste fermented bean curd in the south. Speaking of fermented bean curd, it should be a specialty of Hakka people. Fried dishes can be made into many kinds in Hakka hands, not only tofu, but also pepper, eggplant, bitter gourd and lotus root. As long as it can be served with meat stuffing, Hakka people can make stir-fried dishes with unique taste and flavor. In addition to Hakka restaurants, many Cantonese restaurants have this dish. If you want to eat authentic dishes, you still have to go to an authentic Hakka restaurant, because the production of tofu is also very particular.
In Guangdong, China people like to eat soup dishes, except for cooking, most of which are in the form of soup. My friend said it was the first time I heard about fish buns, but the method of making fish buns was particularly particular. As far as I know, authentic fish buns first appeared in Huangpu, Guangzhou. They are made of fish with very thin skin, and are covered with delicious surimi, which is usually made of shad meat.
Steamed large intestine with garlic sauce, is this a heavy taste? Haha, my friend said that northerners seldom eat this kind of viscera, let alone steam it, because she knew she had never tasted it, so she specially ordered one. Friends said the taste was unexpected, surprisingly delicious, and the bean paste bibimbap was particularly fragrant!
Stir-fried lotus root in sweet and sour pork, crispy lotus root, sweet and sour taste with greasy sweet and sour pork, very crisp and tender. These ever-changing stir-fry, in Cantonese restaurants, will make different flavors in different seasons, and the lotus root season is almost out of season.
Taishan Monopterus albus clay pot rice, Monopterus albus, blood and beauty. Besides steaming, this kind of clay pot rice is also common in restaurants. This kind of rice has distinct grains and smells like rice crust. Add some mushrooms, and friends will eat two bowls in a row.
I can't finish talking about Cantonese food for days and nights. Three meals a day all year round. The ingredients are changeable, and the tastes and customer needs are different. Although there are no particularly exquisite dishes in this meal, they all reflect the taste and style of local Cantonese cuisine. Unfortunately, time is limited. How can we taste the profound and inexhaustible Cantonese cuisine culture in one meal? I hope I can take my friends to eat more Cantonese food with different tastes when I have time next time. Have fun!