Cantonese cuisine, consisting of Cantonese cuisine, Chaozhou cuisine and Dongjiang cuisine, is one of the four major cuisines in China.
Guangzhou cuisine is an excellent folk food, which brings together the essence of the major cuisines that continue to attract China from all over the province, and draws lessons from the directors of western cookbooks. Guangzhou cuisine has extensive materials, fine processing, excellent skills, good changes and species diversity. In the 1956 Guangzhou Cuisine Fair, "Lai products will have 5447 dishes, snacks, the history of 815 models, and hundreds of snack products. Guangzhou cuisine is the main body of Cantonese cuisine and represents Guangzhou cuisine. There are as many as 25 cooking methods, especially the heat of frying, frying, stewing, frying, boiling, stewing and buckling. The color, smell, taste, shape and taste of the cooked dishes are clear, fresh, tender and crisp, and attention should be paid to clear but not light, fresh but not vulgar, tender, but not greasy. Season, summer, strive to achieve light, winter and spring focus on more common Guangzhou dishes, boiled chicken, boiled shrimp, roast suckling pig and roast duck, snake soup, olive oil packaging, shrimp, braised skirt wings, steamed seafood, grilled sea cucumber with shrimp seeds ...
Chaoshan's eating habits are close to the south, while Guangzhou's two strengths, which are gradually sinking, have unique flavors. In recent years, a new variety of Chaozhou has absorbed the essence of world cuisine and gained fame as a famous food. Chaozhou cuisine pays attention to knives and shapes, cooking skills, stewing, roasting, frying, steaming, frying and soaking. The most unique cooking seafood, soups and beets are still fresh, but they are not greasy. They like to use seasonings such as fish sauce, sand tea sauce, plum pudding and red vinegar. Style dishes include roast goose, protecting the country, clear soup with crab balls, oil-soaked screw balls, crepe sweet meat, Tai Chi taro.
Dongjiang cuisine is also called Hakka cuisine. Hakka originally came from the Central Plains, and crossed the border. The food with customs and habits is still meaty in the Central Plains style. A few aquatic products have prominent main ingredients, paying attention to aromatic oil and salty taste. They are called representative dishes of casserole, such as salted chicken, yellow duck, braised pork with plum vegetables, beef balls, sea cucumber crisp balls and so on.
In addition to formal dishes, guangdong snacks has ingenious refreshments and unique eating habits, such as morning tea in Guangzhou and Chaozhou Kung Fu tea, which are beyond the "eating" of Guangdong food culture.
Guangzhou cuisine
Guangzhou people love to eat, which is world-famous. It is exaggerated to say that Guangzhou people don't eat except for four legs, so sparrows, partridges, pangolins, bats, fur seals, rats, cats, dogs, snakes, monkeys and turtles ...
Guangzhou is located in the subtropical zone, with a wide variety of tropical and subtropical fruits. The fresh fruit market is known as "fruit" all year round. There are 5 kinds of fruits in Guangzhou, including litchi, banana, papaya and pineapple, which are widely distributed, with the highest yield and the best quality, and are known as the four major fruits in Lingnan. BR p> Eating in Guangzhou has a long history, and it is one of the eight famous cuisines at home and abroad. Cantonese cuisine, whose paintings are not limited to focusing on quality and taste, is fresh and varied, and has become the most popular dish at home and abroad. It is mainly composed of Guangzhou cuisine, Chaozhou cuisine, Dongjiang cuisine and Guangzhou cuisine, with a variety of materials, and the production of fine taste tends to be light and a full set of seasonal changes. The scale of catering industry in Guangzhou is second to none in China for the second time.
Cantonese dim sum is characterized by a wide selection of materials, fine production, various fancy styles and sweet, salty and fresh tastes. Harmonious colors, shapes, shoulder to shoulder, and bigger food and exquisite snacks.
snacks with local characteristics: shrimp dumplings, steamed buns with dried fruit powder, Pantang water chestnut cake, honeycomb taro horn, chicken cake, glutinous rice chicken and home salt water angle. There are many famous snacks and famous flavor foods, such as the Manchu-Han banquet in Guangzhou restaurant, the delicious food, the braised skirt and wings in Beiyuan restaurant in junior high school garden restaurant, the dim sum banquet in Panxi restaurant, the Chaozhou cuisine in Nanguo restaurant and the golden suckling pig in Datong restaurant.
> Guangzhou, most restaurants, restaurants engaged in catering in three tea are "catering and entertainment business for a long time. The catering market is inclusive in all tastes and meets the needs of all kinds of tourists in all directions.
Guangdong flavor
guangdong snacks Lingnan style, mostly from people, is a variety of snack products handed down from generation to generation. It refers to the traditional food shops that specialize in street snacks and snacks. The production of rice, flour and small-scale grain is very simple. The variety range of snack shops and morning tea, as well as the United States, are characterized by many varieties of flowers and exquisite shapes.
steaming, frying, boiling and frying in guangdong snacks can be divided into six categories: oil, fried snacks, rice, flour and miscellaneous grains as raw materials, cake products with exclusive flavor, rice, and effective methods: flour, cereal, and all cooked until cooked, which can be divided into two categories: flour, noodles, rice and flour as raw materials, mostly cooked and fermented. There are many kinds of porridge, and the names of most materials may be porridge and dessert with distinctive flavor, which refers to all kinds of sweet snacks, excluding pasta and cakes, including the materials used, except eggs and milk, which exceed the roots, stems, stems, flowers, fruits and nuts of plants; Omnivorous, which does not belong to the above categories, is named because the materials it uses are very complicated, its low price and diverse tastes.
crispy lotus seed package
The skin of semi-fermented flour and crisp heart (pastry) is folded, and the lotus seed paste is wrapped into a circle, which is steaming. Their skin color is white, layered, soft, slightly calm and tough, sweet and delicious. Pink fruit stuffing, lake flour wrapped in shrimp, and pork steamed into horns. Thin, white, cold, soft, translucent, visible angle stuffing, fragrant and delicious. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun Cantonese New Language "describes the diet of Guangzhou Customs" in a book: "After a month and a half, I found that this is white japonica rice powder, pig greasy, sharp, thin-minded, tea gel, fat bamboo (bamboo shoots), diced, and goose paste. "In the 192s and 193s, various restaurants and tea houses competed for brand-name dishes to attract customers, and the creation of a strange female pastry chef in the tea room was called the champion of witch fruit powder. In the 194s, the tea room business, Kiki's successor went to Datong Restaurant for strange fruit powder, and the brand snacks in Datong Restaurant have become refreshments in major tea houses and restaurants since the 195s. Pink fruit has become one of the beautiful spots in Yangcheng. Chestnut cake
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mixed water chestnut powder steamed sugar water chestnut, nicknamed horseshoe in Cantonese, hence the name. Yellow tea, translucent, can be broken without breaking the stick, soft horseshoe powder in the middle, fine crystal powder, smooth and cool, and very sweet taste. This product is the most famous in Panxi Restaurant in Guangzhou. Panqi because the horseshoe is a rich place. It tastes sweet and can be made into various snacks. It is a traditional food of Panxi Restaurant in water chestnut cake in all seasons.
Lunjiao Cake
The main body of the cake steamed with fermented rice slurry is crystal white, oily and smooth; Anyway, connected to the inner eye, even and orderly, calm and soft lubrication, sweet aroma and fragrance. This product is named for the first time in Shunde County after hundreds of years of history. Xianfeng, a book between Shunde county annals, "contains:" Lun Jiao Gao, a doctor of the former Ming Dynasty every far away in Bali and Bozhou. The fact is that there is only one known stone, the river stone at the bottom of Huafengwei Bridge, and the seeping spring water, and its corresponding group of stones were used to wash sugar and clarify that the cloud was not used by others. However, the descendants of boiled sugar, plus the egg white method, have been handed down, and have been with overseas China people and spread all over Southeast Asia.
Honeycomb taro
Taro skin, pork, shrimp, mushrooms and stir-fry are packed into bags, angular and in a frying pan. My skin is golden in color, with small eyes on the surface, and it looks like a honeycomb. The skin is soft and smooth, and the inner wall is filled with micro juice, which is delicious. This product is a must-have snack in tea market, which is common in Guangxi and Hainan. Guangxi Lipu taro production, which is also called taro horn.
Hammer meatballs
Hammer meatballs are Hakka soup with rich nutrition and unique flavor. With fresh beef or lean pork as raw materials, potato powder and pepper seasoning meat are chopped into minced meat with a thick iron pad, seasoning is added, balls are squeezed, and cooked pork bone soup is stewed. Fajia pill meat is tender, crisp and has a unique flavor, which is the same for young people and old people.
dipping ducklings in duck Hakka dishes is not safe in summer. On July 5, the season when ducks are on the market, when they are ready to taste this delicious food, they are in Hakka urban and rural areas.
Dip the tender ducks and ducklings as raw materials. The raw materials are stiff, and garlic, vinegar, sugar and glutinous rice are sprinkled with ingredients. Slaughter the duck, gut it, wash it, cook it, smear fresh lard, and cut it into rectangular pieces. Then dip it in a stiff oil, sweet basil and garlic vinegar, which has a unique flavor.
barbecued pork with honey sauce
traditional dishes. The preparation method comprise that following step of: cutting the peeled semi-fat lean pork into a dish, putting the dish in a earthen pot, adde seasoning, pickling for 45 minutes, skewering the barbecued pork rings, and baking the pork in an oven for 3 minutes until it is cooked evenly, and pouring and baking the pork in syrup for 2 minutes. Meat is sweet and salty, with a slight honey flavor. Lean meat burns fat and is sweet.
Roasted goose
Roasted goose is a traditional barbecue meat in Guangzhou. Roasted goose, duck, goose, Qingyuan black-brown goose, whole goose with wings, feet and viscera removed, blown, coated with five spices, sewed with boiling water, scalded skin with supercooled water, dried wind, then pickled, finally hung in an oven or baked with an open flame, cut into pieces and served. Roasted goose is golden in color and delicious in red. Guangzhou market, many shops, the most famous restaurant and hotel for roast goose are in Long Beach Yuji crispy roast goose, roast goose and Huangpu District are on the island.
Western food
Western food has been very popular in Shenzhen since 198s. At present, all major star-rated hotels and western restaurants are equipped with it. In addition to the lobby in the west, food from Southeast Asian countries has gradually entered Shenzhen. First of all, restaurants in Thailand, China and Thailand are popular. A Vietnamese restaurant is opened on the second floor of artists in the southern United States. The Shanglinyuan Hotel, Yuehai Hotel and Sunshine Hotel offer Korean and Japanese cuisine, and a snack bar in OCT specializes in Indonesian cuisine.
Northeast
Northeast cuisine, Manchu cuisine, absorbs delicious food from all over the country, especially on the basis of cooking specialties in Shandong and Beijing, and develops continuously, forming a unique flavor. Its characteristics are: distinct salty and sweet, crisp and tender, rich in flavor, bright and shiny, exquisite in modeling, and its cooking method is longer than roasting, frying, roasting, steaming, stewing and boiling for a short time. "white meat and blood sausage", "assorted hot pot" and "mandarin duck and shrimp dishes"
In the northeast of Shenzhen, many people will naturally move to Shenzhen, and it is very popular to open a jiaozi store in the northeast. / a>
Beijing vegetables
The taste and flavor of Islamic courts are combined with the characteristics of Shandong cuisine and Beijing cuisine to form cooking skills, and they are good at roasting, frying, stir-frying and roasting. Dishes emphasize their tender texture, and taste is more important than delicacy. Attention should be paid to the attractiveness of appearance. The famous dishes are: Beijing roast duck, water cake and boiled mutton.
Baiyun pig hand
BR /> Guangzhou Baiyun pig's hand dishes. According to the legal system, pig's hands (forelegs) are washed, sliced, cooked, rinsed in flowing spring water for one day, fished up, then boiled with white vinegar, sugar and salt, cooled and soaked for several hours, which is immediately from Baiyun Mountain. Because of the foam pig's hands spring, it is called Baiyun pig's hands.
Baiyun pig's hand is sweet and sour, fat but not greasy, crispy, fresh and never tired. The key color, fragrance, taste and shape of this dish are decorated with "five willow materials" or red pepper, which makes it bright and tastes better.
BR /> Braised and braised skirts, wings and wings of skirts, exquisite food for the senior banquet, the first course is delicious, which is made by choosing high-quality skirt wings and simmering a wide variety of meat soup.
In the 193s, Wu Luan, the main dish, was called the "King of Wings" of Dasanyuan Restaurant, which was unique. The cooking was hard and crisp, the soup was clear and delicious, and it was the top grade in the thick but not greasy wings, and it was well received by diners.
Guiling Ointment
What shape is the mysterious brown gel-like container of Guiling Ointment? What shape is it? A small bowl of honey is crystal clear. Take a spoon and cut it into small pieces. The pieces are squeezed together and linger. The mouth is sweet and the aftertaste is bitter. It is said that the bitter the better, you can eat it properly.
> Guangdong zongzi
Guangdong zongzi is big and unique in appearance. Fresh meat, red bean paste zongzi, diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste are mixed with dumpling stuffing. BR p> Guangdong snacks, a Cantonese cuisine, and Qu Dajun's "Guangdong New Language", which has the same history of dim sum, record a variety of folk foods, such as pink fruit, sand Weng, zongzi and biscuits, which have been flourishing for a long time. All kinds of snacks, such as snacks, can be divided into six categories, except porridge oil, fried rice and food, salty fried dough sticks; Sugar sand Weng is sweet, crisp and crisp; Sweet, complicated and salty salty pancakes. This kind of snacks, seasonal, perennial supply, but the height of winter, when the food is generally accompanied by porridge, such a thin and thick supplement. Pasta
varieties of fried dough sticks, instant noodles, wonton, jiaozi, wonton came to Guangdong early to eat the most popular, so-called Wonton Noodles, urban and rural areas. It is made of egg dough, rolled into thin skin, wrapped in chopped pork, shrimp and other fillings. The whole cooked egg noodle is eaten with shrimp and boiled in soup. Face to face, it is cool, tender and delicious. The soup is American
pudding powder
cake, famous London cake, cake, cotton cake, steamed cake, noodle cake, radish cake, taro cake, water chestnut cake and so on. When Shunde County was written, it was popular enough for hundreds of years in the Ming Dynasty, and now it has spread all over the province, and even the famous vermicelli rice rolls, Shahe, Seto and rice rolls in Southeast Asia look a bit like pig intestines, hence the name. The filling can be anywhere and changed. The so-called pig intestines, pork, beef intestines, and shrimp, liver and fish, according to the stuffing. Guangzhou production in the suburb of sha he, Shahe, hence the name.