Then, put poultry, livestock or aquatic products into it, heat and marinate, and form various braised flavors, such as braised goose, braised duck and braised chicken offal. Which one is delicious. Luzhou-flavor Chaozhou cuisine produced by Huang Chao Restaurant has become one of the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit.
Barbecued pork is one of the top ten famous dishes in Cantonese cuisine. Barbecued pork can be said to be a very traditional Cantonese dish, and many people will put it by themselves.
For children, barbecued pork is especially interesting. Generally speaking, barbecued pork is fat and thin, depending on your personal preference.
It seems so, but Bian Xiao thinks that barbecued pork with moderate fat and thin will be more delicious.
White-cut chicken White-cut chicken, also known as white-cut chicken, began in private hotels in the Qing Dynasty. Because it is boiled in white and has no seasoning, it is also called "white-cut chicken" when eating. For hundreds of years, white-cut chicken has been constantly innovating and enduring. It has become a classic traditional dish in Guangdong, belonging to Cantonese cuisine. This dish is golden in color, crispy and tender. It is very delicious and can be eaten for a long time. It is characterized by simple production, just cooked and not rotten, no ingredients and original flavor.
Nowadays, there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and what people never tire of eating is boiled chicken. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies and enjoys a good reputation in Guangdong-Hong Kong-Macao Greater Bay Area. At Guangzhou Food Festival, boiled chicken was once rated as "Top Ten Famous Cuisine in Guangzhou", rated as "Top Ten Famous Cuisine in Guangzhou" by the government and five catering associations in Guangzhou, listed on the list of "Top Ten Famous Cuisine in Guangzhou" created by Guangzhou Daily and rated as "China Cuisine" by China Cuisine Association.
Roast suckling pig was listed as one of the "Eight Treasures" as early as the Western Zhou Dynasty, and it was called "cannon dolphin" at that time, that is, roast suckling pig. In the Book of Qi Yaomin, there is also a way to make roast suckling pig. It is said that it is "the same color as amber, it is like real gold, but it melts in the mouth. If it is strong in Ling Xue, it contains paste and moisture, which is unusual. "
During the reign of Emperor Kangxi in the Qing Dynasty, it was once a famous court dish and became a main course in the "Manchu-Chinese banquet". Shandong also managed this dish until the early Republic of China. Later, it became popular in Guangzhou and Shanghai and became the most famous Cantonese cuisine. Nowadays, "roast suckling pig" is the chief dish of many famous restaurants in Guangzhou, Hong Kong and Macao, and it is very popular among Chinese and foreign customers.
There are two cooking methods for suckling pigs in Guangdong. One is to burn them with a smooth skin. This method uses a slow fire and uses less oil when burning. The second is to burn it into skin and use a big fire. In this process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer size is the same, and the cortex is more crisp. The roast suckling pig should be peeled with a knife (without meat), and each skin should be divided into 8 pieces, totaling 32 pieces. Suckling pigs should be put in a basin, covered with pig skin, and then eaten with two small plates, such as Melaleuca cake, onion balls, sweet noodle sauce and sugar, which have a unique taste.
Crispy roast goose Crispy roast goose is one of the most famous Han snacks in Guangzhou, Guangdong, which belongs to Cantonese cuisine. It is recorded in the Ci of Zhi Zhu in Guangzhou during Guangxu period of Qing Dynasty that "Guangdong roast duck is beautiful and fragrant, better than roasted goose, and it is called ancient port (now Xinhui), which is strict in rejuvenating fat, handsome and honest". It can be seen that roasted goose and roast duck have long been famous in Guangdong cuisine.
At the beginning of the reform and opening up in the 1970s and 1980s, as the most common and popular barbecue in Guangzhou, it was found everywhere in the lo-mei shops in the streets of the provincial capital with the characteristics of "golden red color, crispy skin and tender meat, and delicious taste".