Guangdong cuisine covers the entire Pearl River Delta, Hong Kong, Macao, western Guangdong and parts of northern Guangdong,[30] and is rich in ingredients, fine selection of materials, and excellent technique, clear but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy. It specializes in small stir-fries, which require just the right amount of fire and oil temperature. Also compatible with many Western practices, pay attention to the momentum of the dish, grade. [5] Guangfu cuisine is the representative of Cantonese cuisine, and Shunde has been awarded the title of "Gourmet Capital" of the world by UNESCO. [7-9]
Pineapple Goulash
Pineapple Goulash
Famous Cantonese dishes include: white cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy barbecued pork, baked lobster in soup, steamed eastern star garoupa, ah-yi abalone, abalone sauce with Liao ginseng, burnt mussels, salt and pepper prawns, garlic bones, burnt prawns, bird's nest in coconut sauce with ice and sugar, clams stewed with papaya, stir-fried beef and rice, Guangdong morning tea, old-flame fried beef, and Cantonese cuisine, which has been widely used in Guangdong for years. Cantonese Morning Tea, Old-Fire Soup, Lo Han Zhai, Guangzhou Man Cheong Chicken, Casserole Rice, Lamb Brisket with Branch Bamboo in Casserole, Beef Brisket with Radish in Casserole, Cantonese Roasted Filled Duck, Steamed Spare Ribs in Black Bean Sauce, Tofu Soup with Fish Head, Pineapple with Pork, Oyster Sauce with Lettuce, Black Bean Pangolin with Oily Sauce, Baby Vegetables in Superior Soup, Vegetable with Salted Water, Fish Rotten Rot in Casserole, Pan-fried Eggs in Hibiscus, Shang Sao Sao at Ding Hu, Cabbage with Smoked Pork in Pork Tube, Fish-Scented Eggplant in Casserole, Chicken in Tai Yi Chicken, Race of Crabs, Taro and Duck Pork in Casserole, and Rough Sai Pot with Pumpkin, Braised Abalone with Lobster, Durian Shrimp with Rice Net, Stewed Shark's Fin with Vegetable Gall Bladder, Sea Bass with Unicorn, Baked Meat and Crab with Ginger and Spring Onion, Chicken with Rose Soya Sauce, Three Stars of Beef, Beef Minced Beef, Bulao Sausage with Vermicelli, Shrimp Dumplings, Pork Intestine Noodles, Wonton Noodles, Congee and Congee with Porridge, Boat Congee with Lotus Leaf Buns, Bowls of Shark's Fin, Quick-Sand Buns, Ginger with Pork Feet, Glutinous Chicken and Potting Mudders.
Roasted goose
Scorched shrimp
Scorched shrimp
Features: Roasted goose skin is roasted to a golden brown and crispy color, with a slight charcoal flavor adding depth of flavor; a thin layer of subcutaneous fat seeps into the goose meat, adding just the right amount of freshness to the meat. [31]
Steamed Spare Ribs in Black Bean Sauce
Steamed Spare Ribs in Black Bean Sauce
White Cut Chicken with Toffee
Rose Chicken in Black Bean Sauce
Rose Chicken in Black Bean Sauce
Features:A famous Cantonese dish. Made from Guifei Chicken, the meat is delicious and made in a special way, served with a dipping sauce. [32]
Guangzhou Wenchang Chicken
Features: The famous Guangzhou dish is made with Hainan Island Wenchang Chicken as the main ingredient, accompanied by ham, chicken liver, and suburbia, boiled, steamed, and stir-fried. The dish is beautifully shaped with a bright gravy.
Braised Pigeon
Features: A classic dish in Cantonese cuisine, with a crispy exterior and tender meat, full of color and flavor. [33]
Barbecued Pork with Honey Sauce
Features: The best way to make barbecued pork is to use plum blossom meat. Plum blossom meat is the upper shoulder of the pig, with more than 90% lean meat, and crisscrossing fat shreds can be seen from the cross-section. When barbecued pork is made with plum meat, the fat strands will be melted after roasting, giving the meat a more flavorful and tender texture without being greasy. [34]
Phoenix claws with oysters
Beef brisket with radish in casserole
Beef brisket with radish in casserole
Features:Famous Guangzhou dish. Cantonese people are addicted to chicken claws, eat a lot of ways. But this dish cooking method is fine, first boiled and then fried and then stewed, the color of the dish is golden.
Fried Chicken
Features: golden color, crispy outside and tender inside, dry, fresh and salty.
Steamed Spare Ribs in Black Bean Sauce
Baked Pork Crab with Ginger and Scallion
Features: Steamed Spare Ribs in Black Bean Sauce uses ribeye steak, a part of the bone that is generally softer and meatier. [35]
Mixed Winter Melon Hat
Features: beautiful shape, brilliant color, refreshing flavor, and rich nutrition.
Clean and refreshing
Features: chic styling, a clear and pleasing to the eye.
The Eagle Spreads Its Wings
Chip Bamboo Lamb Brisket Casserole
Chip Bamboo Lamb Brisket Casserole
Features: Realistic modeling, edible and appreciative at the same time.
Shrimp in Taiji Style
Features: beautifully shaped, tender and fresh.
Hundred flowers fish maw
Luohan Zhai
Luohan Zhai
Features: fish maw cartilage white, taste light and tender, round plate elegant, banquet beautiful and generous. [36]
Beef Brisket with Radish in Casserole
Features: Beef brisket is warm in nature, and it is easy to eat too much of it to get on fire; whereas white radish is cold in nature, and the two are simmered together, which precisely neutralizes the effects of cold and heat. [37]
Cantonese Roasted Filled Duck
Garlic Bones
Garlic Bones
Features: Served on a long fish plate, it is beautifully styled and pleasingly golden in color, with crispy skin and fragrant meat.
Beggar Mushroom
Pot Rice
Pot Rice
Features: refined color, tender and fragrant, rich in nutrients, salty for all seasons.
Duck in Winter Melon and Job's Tears in Casserole
Features: Duck is soft and tender, soup is flavorful.
Salted Egg Steamed Pork Cake
Features: Duck eggs salted for a period of time, with a special salty flavor, and minced pork mixed together, steamed into a meat cake, is commonly used in Guangdong families around the dish.
Pond Lotus Flower
Features: Shaped like a lotus flower. It is refreshing and tasty, and is not tiresome to eat.