Speaking of Cantonese food, I think of a famous gourmet Cai Lan who once said, "Being a Cantonese is a blessing". People living in Guangdong are eating the delicacies originated in Lingnan, namely Cantonese cuisine, which is one of the four traditional cuisines in China. It is composed of three local delicacies, namely Guangzhou cuisine, Chaoshan cuisine and Dongjiang cuisine (namely Hakka cuisine). People who have been to Guangdong for a long time do not want to leave, because the delicacies here are so tempting.

I have heard about the morning tea culture in Guangdong for a long time. In the morning, people walk into affordable teahouses on the street or go to some luxury restaurants to drink tea. Just dim sum, there are many kinds, such as barbecued pork buns, rice rolls, thin-skinned shrimp dumplings, ginger milk, dry steamed water chestnut cake, quicksand buns and milk yellow buns, which can be eaten for local breakfast. Not only Chinese food, but also many better teahouses will have western food.

There are many famous dishes in Guangzhou cuisine, such as boiled chicken, roasted goose, roast suckling pig, braised pigeon, Ayi abalone, radish brisket soup, oil-guzzling lettuce, braised pork with taro, Wonton Noodles, and the first porridge, rice covered with lotus leaves, glutinous rice chicken, Luohanzhai, clay pot rice, garlic-flavored bone, shrimp with white peony root, steamed ribs with drum sauce, and beef.

Chaoshan is a famous food city, with more food styles. chaoshan beef meatball, hibiscus shrimp, beef chafing dish, Melaleuca meat, crystal buns, national food, glutinous rice pig farm, steamed seafood, sliced abalone with unicorn, stewed goose liver, stewed pork knuckles, chicken with soy sauce and raw fish are all famous dishes.

Dongjiang cuisine is Hakka cuisine, which has more characteristics, such as Hakka fermented tofu, braised pork with plum vegetables, potted vegetables, pickled noodles, Dongjiang Dongpo banquet, three cups of chicken, salted chicken, and stuffed bitter gourd.

Guangdong cuisine is light, rich in materials, fine in selection, full of flavor, oily but not greasy. Dishes pay attention to quality and flavor, and are well received. So being born in Guangdong is really a blessing. What dishes do friends who have been to Guangdong think are the best in Guangdong? Let me answer this question. My only favorite thing in Guangdong is dry-burning Niuhe. Although I like boiled chicken, garlic bones and so on, Niuhe is my favorite.

I remember when I had never been out of Beijing before, or I learned from the film of Man-Han Banquet that there was still a dish of dry fried beef river, or should it be called the staple food? That's fine.

I remember the first time I ate dry fried beef river in a Guangdong restaurant in Beijing. To be honest, I was disappointed. It was not as good as the fried noodles at home. Later, I learned that in Beijing in the 199s, fresh rice noodles needed to be flown in, not particularly bad restaurants, and I couldn't eat them at all. Most of them could only eat the dry fried beef river that was fried after the dried rice noodles were soaked.

When I first went to Guangzhou, I really ate the so-called fresh rice noodles.

After a big fire by the chef, the tender beef and the fresh beef river are blended with fish sauce, which is really an unprecedented experience. The hot-boiled rice noodles are tender and fragrant, but the fish sauce has a unique aroma, which cannot be replaced by other seasonings.

In the end, relying on the chef's fierce frying, the pot was full of gas. When a good dry fried beef river comes to you, it is still steaming, which is the best.

This is my favorite Cantonese dish. I hope you like it, too.

What dishes do friends who have been to Guangdong think are the best?

Our store is located in Tianhe District, Guangzhou, where friends from all over the country gather. Everyone has different tastes, sweet, sour, spicy and salty, and each has his own love. But the highest rate of ordering food in the store is dry fried Niuhe. This dish is not served, strictly speaking, it can only be said to be a snack. After tasting it, many people say that only in Guangdong can they eat the real dry fried beef river. It's no wonder that in their local area, dry rice noodles are used, which are fried after being soaked soft, and then agglomerated after being put a little, which has no real refreshing taste of Shahe powder at all, and does not stick after being put for a long time.

Apart from being really old and wide, the boiled chicken in our store is not very popular. Friends who come to visit us say that the chicken bones are bloodshot and they dare not eat them when they are not ripe. On the contrary, the soy sauce chicken sells well, which is a must when entering the store. Another popular one is salted chicken. Curious, they asked whether the chicken baked with salt was too salty or even inedible.

the waiter in the store will patiently answer, the salt used in the salted chicken is coarse salt, and the chicken is whole, and it will be hung to dry before making, so the salted chicken is delicious even with bones, with unique flavor, but moderate saltiness.

roast duck north and roast goose south. Roast goose in the open fire, fresh and juicy, with a mouthful of fragrance, eating one piece and thinking about two pieces. Many friends are addicted to eating, even if they wait in line for more than half an hour, they will come to "cut the material", and even eat it in the store, and pack a copy before leaving.

open-hearth suckling pig. Friends from other places feel very fresh about the "pig shell" of about 5 kg, from adding materials to curing, hanging it with iron hooks, letting it down after draining water, and then curing it for the second time. Then, it is the first time for many people to see it. Baked in the furnace until it is deep red, then punched and exhausted with a row of needles, brushed with oil, re-put in the furnace, and burned until it is bright red. When it is freshly baked, everyone swarms and competes for tasting.

fried duck feet. Chop the shrimp meat to taste, beat it until it is called "shrimp glue", brew it into the processed duck's paw, put the shrimp glue down, fry it in a pot until golden brown, and discharge it into a plate. Add oil to the wok, add stock, pour in cooking wine, add seasoning, thicken raw flour with water, add scallion oil and sesame oil, and pour over duck feet.

braised sea cucumber. Sea cucumber has been soaked in clear water for many times and boiled, but it has no taste. When making, blanch water first, then simmer with soup to taste, then pour lard into the pot, pour cooking wine, add sea cucumber, add broth, then add mushrooms and squid, stew for a few minutes, and thicken the pot. These two dishes are signature dishes, which are very popular and must be ordered by many people when they enter the store (even need to be booked on holidays).

wax gourd trick. Many friends who have just arrived in Guangdong are also curious about this dish, even pregnant. What kind of food can wax gourd make? When I told them that the content of wax gourd is made of duck, preserved duck, lean meat, crab meat, fresh mushrooms, night fragrant flowers, ham and broth, everyone opened their mouths and gave a sigh.

With the wax gourd method as an auxiliary cushion, when friends saw that Dinghu Lake was made of dried products such as straw mushroom, mushroom, tremella, osmanthus ear, elm ear, yellow ear, dictyophora dictyophora and white fungus, and then fresh lotus seeds, fresh bamboo shoots, bean sprouts and Chinese cabbage were added, they stopped making a fuss and plunged into eating.

Chili crabs are more to the taste of foreign friends than steamed crabs. However, steamed sea fish and boiled shrimp are also very popular, which may be related to their being in the mainland and not close to the seaside. I met a table of guests, and these two dishes were added three times. This time it was my turn to be surprised.

Our restaurant also has high ordering rate: shredded chicken with pea sprouts, grandfather chicken, crispy bass balls, boiled snails and shrimp balls in oil; Preserved garlic and scallop, stir-fried milk in Daliang, roasted pigeon with orange juice, shredded chicken with sesame seeds and wrapped chicken with fresh lotus leaves.

crab meat, pipa tofu, fenxiang fish head soup, Chen Pi duck, stir-fried chicken offal, egg yolk fried crab box, sweet and sour pork, Lipu braised pork, diced chicken with diced lamb, fried pig brain with chicken eggs.

Braised beef brisket, beef with fresh bamboo shoots, fried pomfret, braised fish head, spring rolls, salted duck egg and mustard soup, sliced mushrooms and bamboo shoots, barbecued pork, trotters tied with brine, roasted mutton and so on. From the order rate, we can see that the preferences of friends who come to Guangdong and the popularity of dishes, which dishes they think are the best.

1. Roast goose.

We have guests at home. Would you like to chop some roast goose? ? It is the hospitality of Cantonese people. Sometimes, after going through the roast stall and seeing the freshly baked roast goose, Peninsula Jun will buy a box with great interest and share it with his family. Goose skin is fragrant and crisp, goose meat is elastic, and goose oil is fragrant. When it comes to roast goose, it drools.

2. Boiled chicken.

Boiled chicken, the most common dish in Cantonese cuisine, is also one of the meats in many family tables. Well-made white-cut chicken, with smooth skin and tender meat, is original, delicious with dipping sauce, fragrant in mouth and chewy head. It is also embarrassing to do badly, the skin is broken, the chicken becomes firewood, it is tasteless to eat, and it is a pity to abandon it.

3. rice rolls.

The beauty of rice rolls lies in the freshness and smooth taste of rice paste, and it is also essential to find the right balance between the elasticity, toughness, smoothness and soft aftertaste of rice noodles. Therefore, the old craft of Bra Sausage is particularly favored by everyone. The rice slurry is brushed on the tightly woven cage cloth, steamed until it takes shape, and it falls off with a crisp shake from the master. Lazy rice paste instantly turned into lively rice skin.

rice, oil, black bean and leek make up the most basic flavor of sausage. I read in the book that in the past, on the luxurious road, rice rolls was made by cooking rice paste with roasted meat oil. Perhaps the old people can find endless satisfaction in difficult times under the strong smell of bacon and diarrhea. Unfortunately, people now prefer lightness and the original flavor of food, and no longer pursue such extreme fragrance, so this practice has also faded out of the historical stage.

4. Casserole porridge.

casserole porridge is cooked in a casserole, and fresh seafood is put into it when the porridge is cooked just right. This cooking method can make the delicious seafood melt into the porridge water, while keeping the tender and smooth seafood, which is extremely delicious. Chaozhou people loves to drink porridge since ancient times, and has also created a completely different cooking method from porridge from other places. It is a kind of porridge with more rice, which is thick and sticky. In Chaozhou, it is called "Mi", and the cooking method is very particular. The rice and water should be cooked according to the proportion and cooked in a casserole or a raw pot. When the rice is cooked, the pot is picked up, and after more than ten minutes, it becomes Chaozhou porridge that is sticky and fragrant, and the water and rice blend.

As a Cantonese, I like morning tea and food stalls best [flash of light]

How many of the seven best classic Cantonese dishes have you eaten?

Guangdong boiled chicken is a very famous dish, and many friends all over the country like it very much. Its chicken tastes fresh, fragrant, tender and smooth, and it can be especially delicious just by dipping it in a bowl of water.

Guangdong boiled chicken seems simple, but if you want to make it delicious, it is very skillful. First of all, you must choose local Sanhuang chicken or ground chicken, and when cooking chicken, it is very important to control the time and temperature. Finally, when dipping in water, you must remember to mix it with ginger.

Guangdong's barbecued pork is a very appetizing dish. When pork is selected, it is mainly made of 3 or 7 fat streaky pork. Compared with pure lean meat, 3 or 7 fat streaky pork can make the taste of barbecued pork more delicious and juicy.

In addition, when barbecued pork is made, it should be marinated first and then cooked, so as to make it fully tasty and fully absorb the soup. After cooling the barbecued pork, just cut it into small pieces and match it with a bowl of rice. It tastes absolutely delicious.

Roasted squab in Guangdong is quite different from roasted squab in many places. Because in most places, the roasted squab is simply marinated with marinade, and then directly roasted on fire. The squab roasted in this way is very greasy in taste, and it will be very greasy if you can't eat much.

But squab in Guangdong is different. Before frying, pigeons should be marinated in brine, which can effectively remove the greasy taste of squab. Therefore, the squab made is not greasy in taste, but also golden in color and crisp in skin, so it is absolutely not a problem for one person to eat one.

In China, Guangdong Province is the province that eats chicken the most. According to statistics, Guangdong province eats hundreds of millions of chickens every year. Besides boiled chicken, Wenchang Chicken is the most famous chicken food here. Besides being the representative food of Cantonese cuisine, Wenchang Chicken is one of the "Four Great Foods" in Hainan.

Uncle Mo of Hainan likes Wenchang Chicken very much, and Wenchang Chicken is always delicious by him in his published food works. Chicken tastes smooth and tender, with thin skin and crisp bones. It is particularly rich in flavor and fat but not greasy in taste. Friends who want to travel to Hainan must remember to try it.

In Guangdong cuisine, pot-stewed flavor also accounts for a large part. Compared with pot-stewed flavor in many places, the pot-stewed flavor produced by Guangdong cuisine is not only beautiful in color, but also very delicious in taste. The smell of its spices is always just right, neither heavy nor light, which always makes the meat taste particularly fragrant.

The raw materials used for making bittern can be as high as twenty kinds. Star anise, cinnamon, fragrant leaves, licorice, ginger, Siraitia grosvenorii, carrots, onions, steamed fish soy sauce, chicken essence, monosodium glutamate, salt and other condiments, everything. The braised goose, salted duck and salted chicken made from its brine are all drooling.

When eating seafood, Cantonese people mainly eat its delicious taste, so they don't use too many condiments in cooking. Among many seafood dishes, boiled shrimp is the most popular dish, and the taste of its shrimp meat has many characteristics such as fresh, sweet and tender.

When cooking shrimp meat, you only need to mix it with appropriate amount of onion, ginger and cooking wine, and then simply cook it in hot water. After the shrimp is boiled until it becomes discolored, you can take it out under water control. Finally, with a bowl of juice, you can eat it on the table. The method is extremely simple, and at the same time, it can maximize the taste and nutrition of shrimp meat.

Jun 'an Steamed Pig is the first famous dish in Shunde, Guangdong Province, which was once listed as China on the tip of the tongue. When this dish is made, it is made of suckling pigs weighing about 5 kg. It tastes extremely delicious, and its making process is very troublesome. It will take more than 6 hours to marinate.

Therefore, the price of this dish is not cheap. Generally, this dish can only be eaten when there are weddings and funerals in the local area. Although pork is cooked by steaming, its taste is fat but not greasy, and it has a tender, dry and fragrant smell. For this taste, it is not an ordinary steamed dish. It can be cooked.

cut the intestines,