What are the traditional cuisines in Guangdong?
1, roasted goose
Roasted goose is a special food in Guangdong Province, belonging to Cantonese cuisine. Roasted goose originated from roast duck, and black-maned goose is the best. The whole goose is stripped of wings, feet and internal organs, fried, spiced, sewed, boiled and scalded, supercooled, peeled in sugar water, dried and pickled, finally hung in an oven or an open flame, rotary baked, cut into pieces and served. Roasted goose is golden in color and delicious.
2. Potted vegetables
Pot cooking is a dietary custom in Shenzhen, Guangdong and New Territories, Hong Kong. It is said that it originated in the late Southern Song Dynasty and has a history of hundreds of years. This is a hodgepodge. Traditional potted vegetables are put in wooden or antimony pots. Pot-dish banquets are held in villages in the New Territories on festive days such as the occupation of new homes, the opening of ancestral temples or the lighting of Chinese New Year.
3. Braised meat with plum vegetables
Plum cuisine is a traditional food specialty in Huizhou, which is sweet and refreshing, tender and smooth in taste, fragrant, neither cold nor dry, neither wet nor hot. Known as one of the world's famous dishes, because this dish is characterized by: rotten and delicious, fat but not greasy, and still want to eat.
4, glutinous rice cake
Bozi cake is one of the traditional cakes with local characteristics in Guangdong Province. Its main ingredients are sticky rice flour or corn starch and cassava starch, which is famous for its smoothness and delicious taste. Bowl cakes can be divided into old-fashioned and crystal. There used to be many old-fashioned alms cakes, but now crystal alms cakes are more common.
5, white-cut chicken
Boiled chicken is one of the most common dishes in Guangzhou. Without any ingredients, the white-cut chicken can still maintain its original flavor, because the white of the white-cut chicken contains oily yellow, which tastes light and delicious, and the skin is crisp, and it is more fragrant when sprinkled with chopped green onion.
6. rice rolls
There are different opinions about the origin of rice rolls, and there is no unified statement. Some people say, "It was first created by Pantang Seafood Museum in War of Resistance against Japanese Aggression period." Others said that "rice rolls originated in Guangdong, and as early as the late Qing Dynasty, there was a cry of selling rice rolls on the streets of Guangzhou".
It is false that you never eat rice rolls when you come to Guangdong. Usually steamed with stuffing, such as shrimp rice rolls, pork rice rolls and beef rice rolls. But if you want to eat rice rolls, you must choose vegetarian sausage (that is, nothing) and dip it in soy sauce to avoid being tasteless.
7. Hakka stuffed tofu
Hakka fermented bean curd, also known as minced meat fermented bean curd and Dongjiang fermented bean curd, is one of the famous Hakka dishes, a famous dish with traditional Dongjiang flavor and a very representative traditional dish in Hakka food culture. Usually, the fried tofu or white tofu is cut into small pieces, a small hole is dug in the center of each small piece of tofu, and seasonings such as mushrooms, minced meat, onions and garlic are put into it, and then it is put into a casserole and cooked with seasonings such as monosodium glutamate and pepper for a long time.