What are the classic Cantonese dishes?

Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and one of the eight major cuisines of Han China.

Cantonese cuisine in the narrow sense refers to Cantonese cuisine (i.e. Guangzhou cuisine), and in the broad sense it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

Cantonese cuisine originates from the Central Plains and inherits the Central Plains food style advocated by Confucius of "never getting tired of refined food and never getting tired of fine cooking". Therefore, Cantonese cuisine is more complicated and delicate in cooking, such as claypot rice in Cantonese cuisine, Roast suckling pig is a delicacy originating from the Zhou Dynasty.

1. Scope of Cantonese cuisine:

Including the Pearl River Delta, Shaoguan, Zhanjiang and other places, it has the characteristics of fresh, fresh, refreshing, tender and smooth, with "five flavors", " It has "all six flavors" and is good at stir-frying, requiring the right heat and oil temperature. It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes. Cantonese cuisine is the representative of Cantonese cuisine. Since ancient times, it has the reputation of "eating in Guangzhou, cooking in Fengcheng (Shunde)" and "eating in Guangzhou, and tasting in Xiguan". Shunde has been awarded the "City of Gastronomy" in the world by UNESCO. title.

Famous Cantonese dishes include: boiled chicken, roast goose, roasted suckling pig, braised pigeon, honey barbecued pork, crispy roasted pork, baked lobster in soup, steamed Eastern star spot, Ah Yi abalone, Ginseng with abalone sauce, boiled geoduck, salt and pepper shrimp, garlic bone, boiled shrimp, bird's nest with coconut rock sugar, stewed snow clam with papaya, dry-fried beef river, Cantonese morning tea, Laohuo soup, Luo Hanzhai, Guangzhou Wenchang chicken, Claypot rice, bamboo lamb brisket claypot, radish beef brisket claypot, Cantonese-style roasted stuffed duck, steamed pork ribs with black bean sauce, fish head and tofu soup, pineapple sweet and sour pork, oyster sauce lettuce, black bean dace and lettuce, baby cabbage in soup, and salted cabbage. , fish tofu, pan-fried fuyong egg, Dinghu vegetarian, chimney cabbage, fish-flavored eggplant stew, Taiye chicken, race crab, taro pork belly, southern milk thick vegetarian stew, lobster braised abalone, rice net durian shrimp, vegetable gallbladder stewed shark fin , Kirin sea bass, baked meat crab with ginger and scallion, chicken with rose soy sauce, beef three-star, beef offal, braised rice rolls, shrimp dumplings, chee cheong fun, wonton noodles, Ji Di porridge, Tingzi porridge, lotus leaf rice, bowl Wings, quicksand buns, pig's feet and ginger, glutinous rice chicken, bowl cake, etc.

2. Chaozhou cuisine

Origined from the Chaoshan region of Guangdong, Chaozhou cuisine is the backbone of Cantonese cuisine and the representative of Cantonese cuisine. There is also a saying that "eat in Guangzhou and taste in Chaozhou".

Famous Teochew dishes include: Teochew braised platter, Teochew beef hot pot, braised pork knuckles, braised foie gras, oyster baked, Teochew chilled, hibiscus shrimp, sand tea beef, Teochew beef balls, crystal buns, beans Sauce chicken, national dish, assorted black ginseng, fried shrimps and dates, golden fried thin shells, pumpkin stuffed with taro paste, Chaoshan fish balls, Puning bean sauce chicken, Puning dried beans, colorful frozen shredded duck, anti-satin taro, thick Mushroom mustard greens, unicorn abalone slices, braised eel soup, three-color wild spot, steamed seafood, beef rice cake soup, thousand-layer meat, rice-free cake, fried cake cake, glutinous rice pork intestine, rice cake juice, Teochew rice cake, ginkgo sweet Taro paste, crystal ball, jujube, rice, duck mother twist, roasted ginkgo cake, etc.

3. Guangdong Hakka cuisine

It is mainly popular in Meizhou, Huizhou, Heyuan, Shaoguan, Shenzhen and other places, covering the Meijiang, Dongjiang and Beijiang basins. Hakka cuisine can be subdivided into "mountain cuisine", "water cuisine" and "individual cuisine". The "Hakka cuisine" of the mountain system is distributed in Meizhou and other places, while the "Dongjiang cuisine" of the water system refers to it. Meizhou is the hometown of Hakka cuisine, and Hakka cuisine is represented by Dongjiang cuisine. The dishes use mostly meat and very few aquatic products. The main ingredients are outstanding, fragrant, heavy in oil, and salty in taste. They are famous for casserole dishes and have a strong local flavor.

The traditional signature dishes of Dongjiang are: Yannan Fei Tea Field Duck, Hakka Stuffed Tofu, Braised Pork with Pickled Vegetables, Salt Baked Chicken, Pork Belly Wrapped Chicken, Poon Choi, Stuffed Bitter Melon, and Pickled Meat Pies with Pickled Vegetables , pickled noodles, fried pork intestines, Hakka stewed pork soup, four-star moon watch, taro buns, taro dumplings, three cups of duck, Dongjiang Dongpo Feast, Dongjiang Dragon Clam, West Lake Tingyun, Dongjiang Crispy Balls, Babaowoquan Duck, crucian carp omelette, fried pig intestines, etc.