1, Guangdong crispy roast goose
It is roasted by a whole goose with its wings and head removed. The practice of roasting goose originated from roast duck. At the end of the Southern Song Dynasty, a group of people with lofty ideals retired from Hangzhou, Zhejiang Province. Because there was no abundant inkstone duck in Hangzhou, the chef at that time changed the duck into goose, but still adopted the practice of roast duck, which was the predecessor of Guangdong crispy roast goose.
2. Guangzhou Wenchang Chicken
When making Guangzhou Wenchang chicken, Wenchang chicken from Wenchang, Hainan must be selected, and it must go through several cooking processes and be cooked with slow fire. When loading the plate, the chicken will be cut into strips, and the plate should have a sense of shape. When you eat chicken, you will have a variety of seasonings. The meat is smooth and tender, and the taste is fragrant but not greasy, which makes people memorable.
3, white-cut chicken
White-cut chicken is also called white-cut chicken, and the prominent dish name is the practice of chicken. In fact, in many southern specialties, there are boiled chickens, but boiled chickens in Guangdong are relatively more famous. Guangdong white-cut chicken is mostly Sanhuang chicken or Qingping chicken, with tender and delicious meat.
4. Mini Buddha Jumping Wall
The mini Buddha's Leaping Wall in Cantonese cuisine originated from the Buddha's Leaping Wall in Fujian cuisine, and some adjustments have been made on this basis to make the ingredients and practices more civilian and simplified, which can be regarded as a home-made version of the Buddha's Leaping Wall. Although the Guangdong version of the mini Buddha Leaping Wall is not as rich in ingredients as the Fujian Buddha Leaping Wall, it doesn't lose much in taste and tastes very delicious.
5. Hakka finger food shredded chicken
According to legend, more than 300 years ago, in Dongjiang, there was a practice of storing wrapped cooked chickens in salt piles, which gradually spread. Dongjiang is the seat of Hakka, so people gave it a name, called Hakka brine chicken. Hakka hand-torn salted chicken is a cold dish. Salted chicken, with spices such as Jiang Sha, is thin and tender, even the bones are delicious, and it tastes fresh and salty.