Among these food documentaries, there is a "Taste of Laoguang" which I have watched several times and specifically recorded Cantonese cuisine. Since watching this documentary, every time I see authentic Cantonese cuisine, I will unconsciously tell myself that this is the "taste of Laoguang".
As early as 20 18, China Cuisine Association released the regional classic dishes in Chinese cuisine to the world for the first time, including 10 Cantonese cuisine, which was pushed to the world stage. From a certain point of view, it is the most famous 10 Cantonese cuisine in Guangdong after evaluation.
Today, Lazy Meow will talk to you about Cantonese cuisine. Let's have a look. What are these Cantonese dishes 10? See how many have you eaten? They are all the hearts of Cantonese people.
Grilled goose with crispy skin is a classic dish in Cantonese cuisine, which is made by roasting the whole goose after removing its wings and head. The practice of roast goose originated from roast duck. At the end of the Southern Song Dynasty, a group of people with lofty ideals retired to Guangdong from Hangzhou, Zhejiang Province. Because there were no inkstone ducks abundant in Hangzhou, the chefs at that time replaced ducks with geese, but they still adopted the practice of roast duck, which was the predecessor of Guangdong crispy roast goose.
If you travel to Guangdong, you will find that there are halogen shops everywhere in the streets and lanes, and roast goose is one of the main dishes. Roasted goose is golden red in color, crisp outside and tender inside, and usually eaten with sour plum sauce. It tastes fat but not greasy and full of meat flavor.
When I first saw the name of "Guangdong Wenchang Chicken", I believe the first reaction of many foreign friends was, isn't Wenchang Chicken a famous dish in Hainan, and how did it become a Cantonese dish again? In fact, Wenchang Chicken refers to only one kind of chicken. It is said that it originated in Tanniu Town, Wenchang, Hainan, hence the name Wenchang Chicken. Wenchang chicken is used in Guangdong, but it belongs to Cantonese cuisine.
When making Guangzhou Wenchang Chicken, Wenchang Chicken from Wenchang, Hainan must be selected, and it must go through many cooking processes and be cooked by slow fire. When the plate is loaded, the chicken will be cut into strips, and there should be a sense of shape on the plate. When eating chicken, it will be accompanied by a variety of seasonings. The meat is smooth and tender, and the taste is fragrant but not greasy, which makes people memorable.
White-cut chicken, also known as white-cut chicken, is highlighted in the name of the dish, which is the practice of chicken. In fact, in many special dishes in southern China, there is boiled chicken, but boiled chicken in Guangdong is relatively more famous. Guangdong white-cut chicken is mostly Sanhuang chicken or Qingping chicken, and its meat is tender and delicious.
When cooking white-cut chicken, it is better to put the whole chicken into the pot and cook it until it is just raw, without adding any seasoning in the process. When it is to be eaten, it will be cut into small pieces and served on the table. At the same time, it will be accompanied by a sauce made of garlic, ginger, onion and soy sauce. The practice of white-cut chicken can fully highlight the original flavor of chicken, and it tastes different.
Cantonese cuisine is also known as the "savage cuisine" among the four major cuisines because of its rich ingredients and some strange ingredients from time to time. This classic Cantonese dish, the traditional chrysanthemum three snake soup, can be said to embody this point well.
Three snake soup, as its name implies, means that there are three kinds of snakes used in the ingredients, among which cobra and golden ring snake are poisonous snakes. When handling, you must remove the poisons inside.
The traditional chrysanthemum three snake soup belongs to soup dishes. It takes several hours to boil the snake meat, and it will be served with chrysanthemum. The scent of snake meat and the sweetness of chrysanthemum are combined, and the taste is refreshing and won't make people feel fat.
Buddha jumps over the wall, which is a classic dish in Fujian. It is made of abalone, sea cucumber, tendon and other hard dishes, plus broth and Fujian old wine. This mini-Buddha Leaping Wall in Cantonese cuisine is derived from the Buddha Leaping Wall in Fujian cuisine, and based on it, some adjustments have been made to make the ingredients and practices more civilian and simpler, which can be regarded as a home-made version of the Buddha 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.
Cantonese cuisine in a broad sense includes Chaozhou-Shantou cuisine and Hakka cuisine in addition to Guangfu cuisine. Hakka shredded salted chicken is a classic Hakka dish. According to legend, more than 300 years ago, in Dongjiang area, there was a practice of putting wrapped cooked chickens in salt piles for salting and storage, and then it gradually spread. Dongjiang is the location of Hakka, so people gave it a name, called Hakka salted chicken.
Hakka hand-shredded salted baked chicken belongs to a cold dish. The chicken baked with salt, coupled with spices such as Shajiang, is thin and tender, even the bones are delicious, and it tastes fresh and salty.
Next, this Hakka bean curd is also a classic of Hakka cuisine in Cantonese cuisine. Fermented tofu, a kind of fermented vegetable, refers to the practice of filling tofu with stuffing and then heating it into a dish. Besides bean curd, things like bitter gourd, eggplant and pepper are similar, all of which originated from Hakka food culture.
When making Hakka bean curd, it is a great test of cooking skills. First of all, dig a small hole in the middle of tofu, and you can't dig the hole, otherwise you can't fill it. The fillings put in it can be different kinds of meat stuffing, or ingredients such as dried shrimps and mushrooms. The brewed tofu is delicious, chewy and rich in soup, which can make people's appetite open instantly.
People in Shunde, Guangdong are very good at cooking fish, and there are many innovations in the way of fish cooking and eating. Fish alone can be eaten in eight ways: whole food, block food, sliced food, disassembled food, chopped food, fermented food, raw food and pickled food. This hometown-brewed shad originated in Shunde, Guangdong, and is the work of Shunde chef.
In my hometown, the brewing method is used to brew shad. After peeling the shad skin completely and removing the fish bones, chop the fish, brew it back into the skin with various ingredients, fry it until both sides are golden, and then pour the sauce. After cooking, the fermented shad is full of color, fragrance and taste, and tastes fresh, sweet and delicious.
Roasted suckling pig is also a traditional Cantonese dish that often appears on the dining table of Cantonese people. There are also hemp-skinned suckling pigs and smooth-skinned suckling pigs. Hemp-skinned suckling pigs are roasted with heavy oil, and sesame-like bubbles will appear on the surface of pig skin. Compared with smooth-skinned suckling pigs, hemp-skinned suckling pigs are more crisp in taste, crispy in skin and crisp in meat, and rich in flavor.
Chaoshan braised goose is a Chaozhou-Shantou dish in Cantonese cuisine. The goose selected is the lion-headed goose, a specialty of Chaoshan area, which is plump, fragrant and tender. In the process of making Chaoshan braised goose, various seasonings and spices will be used for marinating, and sweet southern ginger will be used instead of ginger. When eating braised goose, Cantonese people will also match it with garlic vinegar and take a bite of goose dipped in sauce, which will be fragrant and smooth, and the more you chew it, the more fragrant it will be.
Learn from being lazy.
The above-mentioned 10 dishes, Guangdong crispy roast goose, Guangzhou Wenchang chicken, white-cut chicken, traditional chrysanthemum three-snake soup, mini-Buddha jumping wall, Hakka hand-shredded salted baked chicken, Hakka bean curd, hometown-brewed shad, pockmarked suckling pig and Chaoshan braised goose, are all classic works in Cantonese cuisine, and they are also hometown dishes that Cantonese people like to eat. As an ordinary netizen, I want to say that Cantonese cuisine is really unique and deserves to be included in the four major cuisines.