Guangzhou's catering industry has always been second to none in the country. It has a large number of time-honored brands and emerging famous stores that have endured for a century. Guangzhou's specialties include traditional and innovative dishes, snacks, snacks and flavored foods.
Guangzhou specialties are recommended to everyone!
White-cut chicken: White-cut chicken is the most common type of Cantonese chicken dish and belongs to the marinated chicken category.
It is characterized by its simple preparation, freshness but not rottenness, no ingredients added and original taste.
The method is as follows: use local chickens under 1 kilogram, wash them and soak them in slightly boiling water for about 15 minutes. During this period, lift the chickens out twice, then cool them in water, and then mix with cooked peanut oil after the skin is dry.
When eating, prepare minced ginger and shredded green onions mixed with salt, pour cooked oil on a plate and serve for dipping.
The white-cut chicken has smooth skin and smooth meat, light and delicious.
The famous Panxi Restaurant's white-cut chicken has won the Golden Tripod Award for Quality Products from the Ministry of Commerce.
In addition, Qingping chicken is also a type of white-cut chicken.
Dongjiang Salt Fire Bureau Chicken Dongjiang Salt Fire Bureau (ju) chicken is a representative dish of Dongjiang cuisine.
There are two basic cooking methods: one is the traditional salt-fired ju method, where the chicken is wrapped in sandpaper and put into hot coarse salt to cook; the other is the water immersion method, which is soaked in soup.
When it is eighty-mature, pick it up and chop it into several large pieces, add salt, lard, sesame oil, MSG and other seasonings, heat it until just cooked, pick it up, chop it into pieces or tear it apart by hand, and put it on a plate.
.
When eating salt-fired chicken, it is usually served with sand ginger, oil and salt to make the food taste more delicious.
Braised large skirt fin Braised large skirt fin is a high-end dish in high-end banquets.
Firstly, the dishes are delicious, and secondly, they use high-quality skirt wings, which are simmered in a large amount of soup from various meats.
In the 1930s, Wu Luan, known as the "King of Wings" of the Sanyuan family, made this dish. With his unique cooking methods, he cooked a tough and crispy, clear and fresh soup, thick but not greasy.
This kind of wings is of top quality and very popular among diners.
Cantonese cuisine pictogram platter Pictogram platter is a must-have dish for banquets of all sizes.
It is said to have been created by a nun from Hedong, Shanxi, and was introduced to Guangzhou by a chef named Deng from Hunan in the late Qing Dynasty.
Through continuous development and innovation, the pictographic platter has formed various styles such as cold platter, hot platter, fried platter, grilled platter, grilled platter, and stuffed platter.
In recent years, there have been "Eight Scenery Seats" named after the eight scenic spots in Yangcheng, such as Flying Pigeons on the Double Bridge, Moon Shadow on the Ear Pond, Four Preserved Red Water chestnuts, Crispy Pearl River Oysters, etc. The scenes are blended and colorful, reflecting the charm of Lingnan culture.
Roast Goose Roast goose is a traditional barbecue meat dish in Guangzhou.
Roast goose is derived from roast duck. The goose is preferably medium or small Qingyuan black brown goose. The wings, feet and internal organs are removed from the whole goose. It is blown with air, coated with five spices, sewn on the belly, scalded in boiling water, super cold water, and sugar water.
Skin, then hang in the oven or turn over an open fire to dry and marinate, then cut into pieces and put on a plate, then you can eat.
The roast goose is golden red in color and delicious.
There are many roast goose shops in Guangzhou, the most famous ones are the roast goose at Yuji Roast Goose Restaurant in Changdi and the Shenjing Roast Goose on Changzhou Island in Huangpu District.
Pine Nut Fish "Pine Nut Fish", which is very popular among European customers, is modified from the famous northern dish "Squirrel Fish".
It uses the backbone of grass carp as raw material, changes it into a "herringbone" pattern, then dips it in a thin egg paste, sprinkles it with dry powder, puts it in a wok and deep-fries it, and then tops it with sweet and sour gravy when it is served, so it is especially crispy and sweet.
Delicious to wake up the stomach.
The squirrel fish is shaped like a squirrel, while the pine nut fish is shaped like a pine nut, hence the name. It also adapts to the European custom of tabooing rats.
Eight Treasures Winter Melon Cup Eight Treasures Winter Melon Cup is a summer soup.
Winter melon is used as a container to stew soup, hence the name.
The method is to use a large half of a winter melon (24 cm high), remove the flesh, cut the edges into tooth shapes, and carve flower and bird patterns on the melon skin. Boil it in clean water, then soak it in cold water and freeze it. Add different raw materials and add soup to stew it.
Its raw materials include lean meat, turkey, ham, crab meat, frog slices, fresh oysters, etc.
When eating, use a spoon to slowly scrape out the melon flesh and mix it with other soups. Avoid adding soy sauce.
This dish is beautiful, light and delicious, making it a great way to relieve the summer heat.
Buddha jumps over the wall Buddha jumps over the wall is a high-end dish.
The original name is "Fushouquan", which was first created by Juchunyuan, a famous restaurant in Fuzhou, during the Tongzhi period of the Qing Dynasty.
It is mainly prepared from 28 kinds of raw materials such as abalone, sea cucumber, shark's fin, fish maw, fish lips, tendons, ham, scallops, mushrooms, etc., plus Shaoxing wine, etc., stored in a wine jar, mixed with mud to seal, and simmered for more than 10
Made in hours.
Extremely delicious and fragrant, it is a delicacy in autumn and winter.
No wonder a scholar in the Qing Dynasty wrote a poem and praised: "The altar is opened and the fragrance of meat is floating around. The Buddha hears abandoning his Zen and jumps over the wall." From this, the name "Buddha Jumps over the Wall" comes from.
Earthenware Huadiao Chicken "Clay Pot Huadiao Chicken" used to be cooked with Huadiao wine, and the chopped pieces were served on a plate. Instead, the chef used an earthenware pot to serve it. Pour the Huadiao wine into the earthenware pot and fry it. The aroma is overflowing and the meat is tender and smooth.
, has a special aroma and has become a famous dish loved by customers.
"Earth-pot Huadiao Chicken" used to be cooked with Huadiao wine, and the chopped pieces were served on a plate. Instead, the chef used an earthen pot to serve it. Pour the Huadiao wine into the earthen pot and fry it. The aroma is overflowing, and the meat is tender and smooth, with a special aroma.
, has become a famous dish that is very popular among customers.
Pictogram platter is a must-have dish for banquets of all sizes.
It is said to have been created by a nun from Hedong, Shanxi, and was introduced to Guangzhou by a Hunan chef named Deng in the late Qing Dynasty.
Through continuous development and innovation, the pictographic platter has formed various styles such as cold platter, hot platter, fried platter, grilled platter, grilled platter, and stuffed platter.
In recent years, there have been "Eight Scenery Seats" named after the eight scenic spots in Yangcheng, such as Flying Pigeons on the Double Bridge, Moon Shadow on the Ear Pond, Four Preserved Red Water chestnuts, Crispy Pearl River Oysters, etc. The scenes are blended and colorful, reflecting the charm of Lingnan culture.