Guangdong cuisine, consisting of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, is one of the four major cuisines in China.

based on the collection of outstanding folk foods from all over our province, Guangzhou cuisine has continuously absorbed the essence of major Chinese cuisines and learned from the strengths of western recipes. Guangzhou cuisine has a wide range of materials, fine selection of materials, excellent skills, good at change and diverse varieties. In 1956, there were 5,447 Laipin products introduced at the Guangzhou Famous Cuisine Beauty Exhibition. There are 815 snacks and hundreds of snacks related to dishes. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as twenty-one cooking methods of Guangzhou cuisine, especially frying, frying, stewing, frying, stewing, and buckling. The cooked dishes pay attention to color, aroma, taste and shape. The taste is mainly clear, fresh, tender and crisp, paying attention to clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Strong seasonality, light in summer and autumn, and heavy in winter and spring. The more common dishes in Guangzhou are boiled chicken, boiled shrimp, open-hearth suckling pig, roast duck, snake soup, shrimps in oil, braised big skirt wings, steamed seafood, grilled ginseng with shrimp seeds, etc ...

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The eating habits in Chaoshan area are close to those in southern Fujian, and influenced by Guangzhou area, they gradually converge with the strengths of the two, and the flavor is unique. In recent years, the new Chaozhou cuisine has absorbed the essence of food from all over the world, gained great fame and become a famous Chinese and foreign cuisine. Chaozhou cuisine pays attention to knife work and modeling, and its cooking skills are good at stewing, stewing, burning, frying, steaming, frying and soaking. Cooking seafood, soups and beets is the most distinctive. The taste is still fresh, depressed but not greasy. Love to use seasonings such as fish sauce, sand tea sauce, plum cake sauce and red vinegar. Famous dishes with flavor include roasted wild goose, Huguolai, clear soup crab balls, oil-soaked snail balls, crepe sweet meat, Tai Chi taro and so on.

Dongjiang cuisine is also called Hakka cuisine. Hakka was originally from the Central Plains. After moving south, their customs and food habits still retain a certain Central Plains style. The dishes are mostly meat, rarely aquatic, with prominent main ingredients, strong fragrance, heavy oil and salty taste. Casserole dishes are good at it. Representative dishes are salted chicken, yellow duck, braised pork with plum, beef balls, sea cucumber crisp balls, etc.

In addition to formal dishes, snacks and snacks in Guangdong are also exquisitely made, and the food customs in various places also have their own uniqueness, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These food customs have gone beyond the category of "eating" and become the food culture in Guangdong.

Guangzhou cuisine

Guangzhou people love and know how to eat, which is world-famous. To exaggerate, Guangzhou people eat everything except a four-legged table, so there are more than one sparrow, partridge, pangolin, bat, fur seal, mouse, cat, dog, snake, monkey and turtle.

Guangzhou is located in the subtropical zone. There are many kinds of tropical and subtropical fruits, and fresh fruits are listed all year round, so it has the reputation of "the land of fruits". There are more than 5 kinds of fruits in Guangzhou, among which litchi, banana, papaya and pineapple have the widest distribution, the largest output and the best quality, and are known as the four famous fruits in Lingnan.

Food has a long history in Guangzhou, and is well-known at home and abroad. Cantonese cuisine, one of China's eight major cuisines, has become the most popular cuisine at home and abroad because of its unlimited materials, emphasis on quality and taste, fresh taste, and endless changes. It is composed of Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine, with Guangzhou cuisine as the main body, which has the characteristics of rich selection of materials, fine production, light taste, seasonal changes and emphasis on nutrition science. The scale of catering industry in Guangzhou is second to none in China.

Cantonese dim sum is characterized by a wide selection of ingredients, elaborate production, various fancy styles, both salty and sweet, and fresh taste. All kinds of snacks pay attention to harmonious color and different shapes, which set each other off into interest and make people never tire of eating.

Snacks with local characteristics include: shrimp dumplings, steamed dumplings, dried fruits, Pantang water chestnut cake, honeycomb taro horn, chicken cake, glutinous rice chicken, hometown salty water horn and so on. Famous snacks, famous snacks and famous flavor foods are too numerous to mention. For example, the full banquet in Guangzhou restaurant, the delicious snacks in Beiyuan restaurant, the dim sum banquet in Panxi restaurant, the Chaozhou cuisine in Nanguo restaurant, the braised skirt wings in Dasanyuan restaurant, and the golden skinned suckling pig in Datong restaurant.

Most restaurants and restaurants in Guangzhou operate "three teas, two meals and one supper", which is a combination of food and entertainment. The business hours are long, and the food market is all kinds of flavors, which meets the needs of all kinds of tourists in many ways.

Guangdong flavor

guangdong snacks belongs to Lingnan flavor, which mostly comes from the people and has been handed down to become a traditional famous food. At present, guangdong snacks is different from snacks. Snacks refer to small-sized rice and flour foods operated by street shops, which are relatively simple to make. Dim sum is a variety of tea houses and morning teas, as well as the beauty of the week. It is characterized by many fancy varieties and fine shapes.

guangdong snacks's ripening methods are mainly steaming, frying, boiling and frying, which can be divided into six categories: oil products, that is, fried snacks, which take rice, flour and miscellaneous grains as raw materials and have different flavors; Cake products are mainly rice and flour, followed by miscellaneous grains, which are steamed to maturity and can be divided into two categories: fermented and non-fermented; Powder and flour food, with rice and flour as raw materials, are mostly cooked. There are many kinds of porridge, most of whose names depend on the materials used, and some are also known for their flavor characteristics; Dessert refers to all kinds of sweet snacks, excluding pastries and cakes. Except eggs and milk, the materials used are mostly roots, stems, stems, flowers, fruits and kernels of plants. Omnivorous food, which does not belong to the above categories, is named after its miscellaneous materials and is famous for its low price and diverse flavors.

the crispy lotus seed package

is made by folding semi-fermented flour and crispy dough as the skin, wrapping lotus seed paste as the stuffing, and steaming. Its skin color is white, layered, soft and slightly cool and tough, sweet and delicious. Powder fruit is made by wrapping shrimp, pork and other mixed fillings with lake flour and making them into angular steamed. The skin is thin and white, soft and translucent, and the stuffing in the corner can be seen. The stuffing is delicious and sweet. This product has a long history. At the end of Ming Dynasty and the beginning of Qing Dynasty, Qu Dajun's book "Guangdong New Talk" described Guangzhou's dietary customs: "Soak white rice for half a month, and put it into white japonica rice, where it is ground rice, moistened with lard, bright and thin, and filled with tea sauce, bamboo fat (bamboo shoots), meat particles and goose paste, which is called powder angle." In the 192s-193s, restaurants and teahouses competed to create brand-name dishes to attract customers, and the powder fruit created by a female pastry chef of Sister E in the tea room was the best, which was called Sister E powder fruit. In the 194s, the tea fragrance room closed down, and the descendants of Sister E transferred to Datong Restaurant, so Sister E powder fruit became a famous snack in Datong Restaurant. After the 195s, major tea houses and restaurants also served it as refreshments. Pink fruit has become one of the beauty points of Yangcheng.

water chestnut cake

is made by mixing water chestnut powder with sugar water and steaming. Water chestnut, also known as horseshoe in Cantonese, hence the name. Its color is tawny, translucent, can be folded without cracking, and it is soft, smooth, refreshing and tough, and tastes extremely sweet. This product is the most famous in Panxi Restaurant in Guangzhou. Because it is located in Pankou, which is rich in horseshoes. The horseshoe powder produced has fine powder, large crystals and sweet taste, and can be made into various snacks and snacks. Water chestnut cake made of it is a traditional dish of Panxi Restaurant, which is suitable for all seasons.

Lunjiao cake

is made from rice pulp by fermentation and steaming. Its cake body is crystal clear and white, and the surface layer is smooth and smooth; The inner eyelets are connected horizontally and vertically, even and orderly; Soft and smooth, sweet and fragrant. This product is named after Lunjiao Town, which originated in Shunde County, and has a history of hundreds of years. The book "Shunde County Records" written by Xianfeng in the Qing Dynasty contains: "Lunjiao Cake, every hundred miles away from the former literati, berthed in a boat. In fact, at that time, there was only one famous person. Next to Huafengwei Bridge, there was a stone at the bottom of the river, and a clear spring emerged. Its home was suitable for setting stones to wash sugar, clarify and remove turbidity, and it was not used by others. " However, later generations adopted the method of adding egg white to remove turbidity when cooking sugar, which has been handed down and spread to all parts of Southeast Asia with the footprints of overseas Chinese.

Honeycomb taro horn

It is made from taro paste as skin, pork lean meat, shrimp meat, mushrooms, etc., which are fried and stuffed, wrapped into horns, and fried in oil pan. Its skin color is golden, the surface layer is densely covered with small eyes, and it looks like a honeycomb. The skin is crisp, the inner layer is soft and smooth, and the stuffing is slightly juicy, which is delicious and fragrant. This product is a must-have snack in tea market, which is popular in Guangxi and Hainan. The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro horn.

Beating meatballs

Beating meatballs is a Hakka soup with rich nutrition and unique flavor. Fresh beef or lean pork is used as raw materials, and potato powder, pepper and seasoning are used. The fresh meat is chopped into paste with a thick iron pad, added with seasoning, squeezed into meatballs, and cooked with pork bone soup over slow fire. Roufajia Pills are tender, smooth, crisp, and have a unique flavor, which is loved by all ages.

Duckling Duck

Duckling Duck is a delicious food for Hakka people in summer. May and July are the season when ducks are on the market, and you can taste this delicious seasonal dish at any time in Hakka urban and rural areas.

Young ducks are used as raw materials for dipping ducklings, and raw stiff ducks, garlic, vinegar, sugar and glutinous rice are used as ingredients. Slaughter the duck, gut it, wash it, scald it, smear it with fresh lard, and cut it into rectangular pieces. Then dip it in stiff oil, gold or garlic vinegar, which has a unique flavor.

barbecued pork with honey sauce

is a traditional dish. The preparation method is: the peeled semi-fat lean pork is cut into vegetables, put into a tile pan, marinated with seasoning for 45 minutes, strung with a barbecued ring, baked in an oven for 3 minutes until cooked, drenched with syrup, and baked for 2 minutes. The meat of this dish is salty inside and sweet outside, slightly honey-flavored, the lean meat is burnt and the fat meat is sweet.

Roasted goose

Roasted goose is a traditional barbecue meat in Guangzhou. Roasted goose originated from roasted duck, and the small and medium-sized Qingyuan black-brown goose is the best. The whole goose with wings, feet and internal organs removed, blown, coated with five spices, sewed belly, scalded skin with boiling water, cooled with cold water, evenly peeled with sugar water, aired and then marinated, finally hung in an oven or on an open flame to be roasted, chopped and served. Roasted goose is golden red in color and delicious. There are many goose-roasted shops in Guangzhou, the most famous of which are Yuji Goose Roasting Hotel in Changdi and Shenjing Goose Roasting in cheung chau island, Huangpu District.

Western food

Western food has been very popular since it entered Shenzhen in the 198s. At present, all major star-rated hotels have western restaurants. In addition to western restaurants, dishes from Southeast Asian countries have gradually entered Shenzhen. The first is Thai food, which is run by Zhongtai Restaurant and is very popular. A Vietnamese restaurant was opened on the second floor of Nanguo Film Federation, Korean food and Japanese food were successively opened in Shanglinyuan Hotel, Yuehai Hotel and Sunshine Hotel, and a snack bar in OCT specializes in Indonesian flavor dishes.

Northeast cuisine

Northeast cuisine, on the basis of Manchu cuisine, absorbs the specialties of cuisines from all over the country, especially Shandong cuisine and Beijing cuisine, develops continuously and forms a unique flavor. Its characteristics are: distinct salty and sweet, crisp and crispy, rich in flavor, bright and oily, exquisite in modeling, and its cooking methods are good at grilling, frying, roasting, steaming, stewing and boiling. Other dishes such as "white meat and blood sausage", "assorted hot pot" and "mandarin duck and prawn" are unique.

There are a lot of Northeasters in Shenzhen, and Northeast cuisine has naturally been moved to Shenzhen, especially the dumpling shop opened by Northeasters, which is very popular.

Beijing cuisine

The characteristics of Beijing cuisine are formed by the fusion of palace flavor, halal flavor and Shandong flavor. Cooking skills are good at roasting, frying, frying and burning. The texture of dishes is tender and crisp, the taste is more important than fresh fragrance, and the shape is beautiful. Famous dishes are: Beijing roast duck, Beijing water cake, instant-boiled mutton and so on.

Baiyun pork knuckle

Baiyun pork knuckle is one of the famous historical dishes in Guangzhou. Its preparation method is: wash pig's hands (forelegs), chop them into pieces, cook them, rinse them in flowing spring water for one day, pick them up, boil them with white vinegar, white sugar and salt, cool them and soak them for several hours, then they can be eaten. Because the spring water for soaking pig hands is taken from Baiyun Mountain, it is named "Baiyun Pig Hands".

Baiyun Pig's Hand is a dish with sweet taste, fat but not greasy, crisp skin and never tire of eating. This dish pays attention to color, fragrance, taste and shape, and is decorated with "five-willow sauce" or shredded red pepper, so it has bright color and better taste.

Braised big skirt wings

Braised big skirt wings are high-class delicacies in high-class banquets. Its dishes are delicious, and the second is the selection of high-quality skirt wings, which are made from a large number of soups cooked by various meats.

in 193s, this dish was mainly prepared by Wu Luan, who was known as the "King of Wings" in Dasanyuan Restaurant. Because of its unique cooking methods, it cooked the top-grade wings with toughness and crispness, clear soup and fresh taste, and was well received by diners.

Guiling Ointment

Guiling Ointment is mysterious brown and gelatinous. It is what the shape of the container is. A small bowl is crystal clear after adding honey. Cut it into small pieces with a spoon and squeeze them together. It is sweet and bitter. It is said that the more bitter it is, the better it can clear away heat and reduce fire. It is advisable to eat more.

Guangdong zongzi

Guangdong zongzi is big and unique in appearance. Besides fresh meat zongzi and red bean paste zongzi, there are also assorted zongzi with diced chicken, diced duck, barbecued pork, egg yolk, mushrooms and mung bean paste as fillings.

guangdong snacks, a Guangdong delicacy, has a long history. There are many kinds of folk delicacies in Qu Dajun's "Guangdong New Talk", such as pink fruit, sand Weng, zongzi, crispy and so on, which have been flourishing for a long time. Although there are not as many kinds of snacks as dim sum, the materials used are more miscellaneous than dim sum, which can be divided into six categories. In addition to porridge, there are: oilers, that is, fried rice flour food, salty fried dough sticks; Sweet sugar sand Weng, smiling jujube, crisp twist; Salty and sweet are mixed with salty pancakes. This kind of snacks is not seasonal and is supplied all the year round, but it is most abundant in winter. When eaten, it is usually matched with porridge to make it thick and thin.

The varieties of pasta

are fried dough sticks, instant noodles, wonton, dumplings and so on. Wonton came to Guangdong very early. At present, wonton and noodles are the most popular in Guangdong, called Wonton Noodles, which is available in both urban and rural areas. It is made of egg liquid and flour, rolled into thin skin, wrapped with stuffing made of minced pork and shrimps, cooked with whole egg noodles, and served with shrimp in soup. The noodles are refreshing, the stuffing is tender and the soup is fresh.

Cake powder

The famous cakes include Lunjiao Cake, muffin, cotton cake, glutinous rice cake, noodle cake, radish cake, taro cake and water chestnut cake, among which Lunjiao Cake is named after being produced in Lunjiao Town. According to "Shunde County Records", the Ming Dynasty has been popular for hundreds of years. Now it has spread all over the province and even all over Southeast Asia. Famous products of rice flour include rice rolls, Shahe rice flour and Seto rice flour. Rice rolls looks a bit like pig intestines, hence its name. Its stuffing can be changed anytime and anywhere. Pork is called pork intestines, beef is called beef intestines, and shrimp, pork liver and fish fillets are all called stuffing. Shahe powder is the best produced in sha he, a suburb of Guangzhou.