Then, poultry, livestock or aquatic products are put into it, and heated and pickled to form various braised flavors, such as braised goose, braised duck and braised chicken offal. Which ones are delicious. Chaozhou Cuisine produced by Huang Chao Restaurant has become one of the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit.
Barbecued pork is one of the top ten famous dishes in Cantonese cuisine. Barbecued pork can be said to be a very traditional Cantonese dish, and many people will put it by themselves.
Children are more interesting than barbecued pork. Generally speaking, barbecued pork is fat and thin, depending on your personal preference.
It seems so, but Bian Xiao thinks that barbecued pork with moderate fat and thin will be more delicious.
White-cut chicken White-cut chicken, also known as white-cut chicken, began in private hotels in the Qing Dynasty. Because it is boiled in white without seasoning, it is also called "white-cut chicken" when eating. For hundreds of years, white-cut chicken has been brought forth new ideas and enduring for a long time. It has become a classic traditional dish in Guangdong and belongs to Cantonese cuisine. This dish is golden in color, crispy and tender. It is extremely delicious and can be eaten for a long time. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor.
Now there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and they are boiled chicken that people can never get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies and enjoys a good reputation in Guangdong, Hong Kong and Macao. At Guangzhou Food Festival, boiled chicken was once rated as "Top Ten Famous Cuisine in Guangzhou", rated as "Top Ten Famous Cuisine in Guangzhou" by the government and five associations in Guangzhou catering industry, and also listed as "Top Ten Famous Cuisine in Guangzhou" by Guangzhou Daily, and rated as "Chinese Cuisine" by China Cuisine Association.
Roast suckling pig was listed as one of the "Eight Treasures" as early as the Western Zhou Dynasty, and it was called "cannon dolphin" at that time, that is, roast suckling pig. In the Book of Qi Yaomin, there is also a method of making roast suckling pigs, and it is said that "the color is like amber, like real gold, but the entrance disappears." If it is strong in Ling Xue, it is extraordinary to contain cream. "
During the Kangxi period of the Qing Dynasty, it was once a famous court dish and became a main course in the "Man-Han Banquet". Shandong also managed this dish until the early Republic of China. Later, it became popular in Guangzhou and Shanghai and became the most famous Cantonese cuisine. Nowadays, "roast suckling pig" is the chief dish of many famous restaurants in Guangzhou, Hong Kong and Macao, and it is deeply loved by Chinese and foreign customers.
There are two ways for suckling pigs in Guangdong. One is to burn them with smooth skin, with slow fire and less oil when burning. The second is to burn it into skin and use a big fire. In this process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer size is the same, and the cortex is more crisp. The roast suckling pig should be peeled with a knife (without meat), and each skin is divided into 8 pieces, a total of 32 pieces. The suckling pig is put in a basin, and the pig skin is covered on the pig, and then it is served with two small plates, such as thousand-layer cake, onion ball, sweet sauce and sugar, which have a unique flavor.
Crispy roast goose Crispy roast goose is one of the most famous Han snacks in Guangzhou, Guangdong, which belongs to Cantonese cuisine. In the Zhi Zhu Ci of Guangzhou in Guangxu period of Qing Dynasty, it was recorded that "Roasted duck in Guangdong is delicious, but it is better than roasted goose. It is said that the ancient port (now Xinhui) is strictly preserved, beautiful and inexpensive", so it can be seen that roasted goose and roasted duck have long been famous in Cantonese cuisine.
At the beginning of the reform and opening up in the 1970s and 1980s, as the most common and popular barbecue in Guangzhou, it was found everywhere in the lo-mei shops in the streets and alleys of the provincial capital because of its "golden color, crispy skin and tender meat, and delicious taste".