This can't be called a dish. Bian Xiao ranked him first because of his poor taste. He cooked many kinds of porridge, such as shrimp porridge, crab porridge, pigeon porridge and pork porridge. And they are healthy and the price is very close to the people. They are very suitable for midnight snack and summer when there is no appetite. Friends who have eaten will feel very good.

2: White-cut chicken

It is a traditional dish of the Han nationality, which is full of color, flavor and taste. It belongs to the most common chicken dish in Cantonese cuisine and belongs to the category of soaking chicken. It is characterized by simple preparation, fresh cooking, no ingredients and original flavor. The sliced white chicken skin is smooth, light and delicious.

3. Barbecued pork with honey sauce is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to Cantonese cuisine. Barbecued pork is developed from barbecued pork. Mainly made of pork (lean meat), barbecued pork sauce, oyster sauce, garlic, soy sauce, cooking wine, honey, sugar and peanut oil.

Braised pigeon is one of the traditional famous dishes in Guangdong Province, belonging to Cantonese cuisine. The main ingredient is squab, which is characterized by crispy skin and smooth meat, tender bones and juicy meat.

There has always been a saying among the people that "one pigeon wins nine chickens". Braised pigeon is crispy outside and tender inside. Most people eat braised pigeons and don't even let go of their bones, because the cooked and fried pigeons are fragrant in the bones.

Shrimp with salt and pepper is a delicious famous dish. The main ingredient is shrimp, and the auxiliary materials are garlic, red pepper, cooking wine, Jiang Mo, salt and pepper. It belongs to Cantonese cuisine. As an appetizer, you can usually eat it with the shell.

Wash shrimps with clean water. Chop garlic and pepper. Heat the oil pan, fry the shrimps with Seto until they are crispy outside and soft inside, drop the cooking wine and scoop them up for later use. Stir-fry minced garlic, red pepper and Jiang Mo in a pan. Stir-fry shrimps in the pan. Add salt and pepper to the fried prawns.

6. Laohuo soup can be made into soups with different tastes and effects by various soups and cooking methods. "Soups" with local characteristics, such as Ejiao red date black chicken soup, yam tuckahoe pigeon soup, Yuzhu lily quail soup, Yuzhu oxtail soup, stewed lobelia chinensis tail, three snake soup, boiled duck with white gourd lotus leaf, shredded chicken soup with cordyceps sinensis, coconut chicken soup, douban pork soup, Lady Enforcers pork soup, pickled fish soup, douban kidney flower soup, cucumber soybean soup, apple lean meat black jujube soup, etc. Soup can be meat, eggs, seafood, vegetables, dried fruits, grains, medicinal materials, etc. There are many ways to make soup, such as boiling, boiling, boiling, stewing and stewing. Different soups have different tastes such as salty, sweet, sour and spicy due to different materials.

7: Steamed ribs with lobster sauce is a Cantonese dish, steamed with small ribs and black beans. The method is simple and quick, and the meat is delicious, with the fragrance of black beans and garlic. It is a meat dish in Guangdong morning tea.

8: Guru meat, also known as ancient meat. This is a famous Cantonese dish. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating. Guangdong chefs make meatballs with boneless meat, seasoning and starch, fry them in a frying pan until crisp, and serve them with sweet and sour sauce. They taste sweet and sour and are deeply loved by Chinese and foreign guests. Sweet and sour pork ribs have a longer history, and now they are renamed "ancient meat" after restructuring. Foreigners often refer to "flesh and blood" as "Lu Gu meat" because it tastes elastic and gurgles when chewing meat. So these two names coexist for a long time. This dish enjoys a high reputation at home and abroad. What is common in the market is the goo goo meat of canned pineapple.

9. Lettuce in oyster sauce is a common specialty in Guangdong, belonging to Cantonese cuisine. Lettuce and oyster sauce are processed, and auxiliary materials are fried. This dish is nutritious, delicious and fresh.

10: Boiled shrimp is a traditional local dish in Guangzhou, Guangdong. The main ingredient is shrimp, and the main cooking technology is blanching. The word "blanching" refers to boiling fresh shrimp directly in clear water. In order to keep the fresh, sweet and tender flavor of shrimp, Cantonese people like to boil shrimp in water and then peel it and dip it in sauce.

1: Claypot rice, also known as claypot rice, is a special food originated in Guangzhou, Guangdong Province, and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on.

Usually, the washed rice is put into the pot, the amount of water is measured, the lid is covered, the ingredients are added when the rice is ripe, and then it is cooked with slow fire.

The "pot" made of ceramic tiles has flexible temperature control, and the cooked rice tastes delicious, leaving fragrance between the teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice. It's fragrant and crisp, and it's delicious to soak in the soup for a while if you are afraid of the hot air.

12. Pork rolls are a traditional snack in Laoxiguan, Guangdong. The steaming method of pork rolls is similar to that of Shahefen. It fills a bamboo nest with thin rice paste with fine powder strips and then rolls it into strips. Named after the shape of pig intestines, it is also called "vermicelli roll". It is as white as snow and as thin as paper, and is famous for its special tenderness and smoothness.

13: Beef balls are a famous local snack in Chaozhou, Guangdong Province, which belongs to Chaozhou cuisine. Chaozhou has a history of nearly a hundred years, which is divided into beef balls and beef tendon balls. Beef balls are tender and smooth; Beef tendon pills are tender, chewy and delicious.

14: Wuhuaji is a traditional local dish in Guangdong Province, belonging to Hakka cuisine, also known as Wuhuaji Hotpot and Phoenix Rebirth. Popular in Huizhou, Heyuan, Meizhou and other eastern Guangdong areas. It is a necessary pre-dinner soup for banquets in Hakka areas of Guangdong. The soup is thick and clear, with strong medicinal flavor and Chili flavor.

15: River powder, also known as Shahe powder, originated from Shahe, Guangzhou. Usually the cooking method is to put soup or stir fry. Stir-frying is divided into wet frying with sauce and dry frying without sauce. Fried beef jerky river is considered to be a big test for Guangdong chefs' cooking skills, and the quality of cooking will be known after a try.

Diced chicken, braised pigeon, barbecued pork, crispy roasted meat, stewed lobster in soup, braised shark's fin in abalone sauce, boiled mussels, bird's nest in coconut juice, sea bass in Kirin, salted shrimp, garlic bone, boiled shrimp, fried beef river, Guangdong morning tea, Lao huo soup, Luohanzhai and Cantonese-style roasted stuffing.