The traditional sauce duck is creatively interpreted with the old medicine orange from Chaozhou, which skillfully blends Chaozhou elements into Guangfu flavor and shows the "big taste" of "Cantonese cuisine". After aging, the old medicine orange was used to cook ducks in soy sauce, which revealed a unique fruity aroma, both in color and taste.
2. Guangzhou restaurant released dishes: steamed goose with golden silk and ginger.
Using the Hakka method of steaming chicken across the water for reference, adding fried shredded ginger to improve the taste, showing a different taste and taste.
Because it is steamed through water, it locks the original flavor of the goose, and the goose meat is tender and juicy, smooth and sweet.
3. New Hakka released dishes: secret agarwood chicken.
Hainan agarwood leaves were selected to make agarwood tea, which was mixed with soy sauce to make soup. Hakka pheasants are soaked in it and cooked in an iron pan, which is a novel "ancient method". This chicken dish is a breakthrough of "tea dish", which combines three "flavors" of heavy taste, tea taste and black bean taste without masking the original flavor of chicken.
4. Qingyuan BBK released dishes: original melon chicken.
Choose Qingyuan ground chicken, put it in a steamer for a little stew, push the melon paste of Gaotian wax gourd with the chicken juice flowing out, and then soak the whole chicken in the wax gourd paste. Finally, cut the chicken into pieces and eat it with wax gourd. Authentic practice, authentic eating!
5. Hakka dish: Sauced Yellow Goose.
Select Qingyuan goose with black mane, put it in an iron pot, add yellow skin sauce and fresh yellow skin to make sauce. The fresh yellow skin gives the traditional braised goose a brand-new taste. The taste of bean paste, the sour taste of yellow skin and the fresh fragrance of black mane goose are all in one. You won't feel fat if you eat too much.
6, Bingsheng released dishes: okra juice with black tofu.
With okra ground into juice, served with black tofu, decorated with fried rice and mushroom pine, the seemingly dull collocation has received the effect of turning decay into magic. This dish is soft, smooth, sweet, fragrant, loose and crisp, with distinct layers and diverse tastes.
7, Chaojiayuan released dishes: pepper goose
Wash the lion-headed goose, dry it, mix it with the original fish sauce, pepper and fragrant mango to make a sauce, put the goose in it, marinate for 36 hours, steam the whole goose in a cage for 1.5 hours, let it cool, cut into pieces and pour the original juice. With the fresh fragrance of fish sauce, the spicy taste of pepper and the fragrance of mango as the bedding, the sweetness and delicacy of goose meat are more full.
8. Huishi released dishes: Cui Yuhuang shirt and crispy tiger skin.
Papaya is very common, and jellyfish skin is also very common, but once mustard oil is added, they glow immediately. The taste is flawless and the taste is perfect. This is destined to be a dish that can be handed down. Different ingredients have different characteristics. In the collocation of ingredients, only by finding their best connection point can we give full play to their characteristics!
9. Newly famous restaurants release dishes: crispy cuttlefish and deboned lamb chops.
Choosing the best cuttlefish and boneless lamb chops to cook together looks like a layer of fat meat of lamb chops, but it gives people unexpected surprises. The combination of seafood and lamb chops is a creative interpretation of "fresh fish and mutton"!
10, released to group hotel dishes: glutinous rice crispy sausage with cuttlefish sauce.
After rendering cuttlefish juice, glutinous rice appears black luster. After frying glutinous rice, it is wrapped in large intestine and fried. Traditional craftsmanship and unusual collocation. This is definitely a delicious dish! Soft glutinous rice, crispy large intestine, sweet cuttlefish juice, old taste, new interpretation!
1 1, the food released by the group and Qiao gourmets: three pepper matsutake.
Crab meat, diced mud, shrimp, leek flower and Tricholoma matsutake are used as fillings, and fresh pepper, Thai pepper and wild pepper are used to enhance the flavor, so that cylindrical dough is wrapped and sesame seeds are sprinkled. This dish is full of masculinity and can be used as both a dish and a snack. Interpreting traditional ingredients in a fashionable way is amazing!