Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.
Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration and is good at innovation in imitation. There are many varieties, including 5457 introduced in 1965 "Guangzhou Famous Cuisine Exhibition".
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Famous Cantonese cuisine
1, Guangzhou Wenchang Chicken
Features: The famous Guangzhou cuisine is based on Wenchang chicken in Hainan Island, with ham, chicken liver and suburban dishes, including boiling, steaming and frying. This dish is beautiful in appearance and bright in sauce color.
2. Barbecued pork with honey sauce
Features: it is best to use plum blossom meat for barbecued pork. Plum blossom meat is the upper shoulder meat of pigs, and lean meat accounts for more than 90%. You can see fat fragments criss-crossing from the cross section. Barbecued pork made of plum blossom meat will be roasted and melted, making the meat taste more fragrant, tender and not greasy.
3. Steamed meat pie with salted eggs
Features: Duck eggs have a long curing time and a special salty taste. Mixed with minced meat and steamed into patties is a common dish in families all over Guangdong.
Baidu encyclopedia-cantonese cuisine