Guangzhou's famous Cantonese cuisine The most famous Cantonese cuisine in Guangzhou, Cantonese cuisine is Cantonese cuisine, which is one of the four traditional Chinese cuisines and one of the eight major cuisines.

There are many styles of Cantonese food. Many people like to eat Cantonese food. Many people are very curious about Cantonese food. Here we share with you the most famous Cantonese food in Guangzhou.

The most famous Cantonese cuisine in Guangzhou 1 1. Lobster braised abalone Source: Guangzhou Zhongfang Recommendation reason: The lobster braised abalone uses a Thai ingredient that is irreplaceable. It is a pleasing to the eye and a very grand dish. This dish is usually ordered at business banquets.

vegetable.

2. Rice net durian shrimp Origin: Guangzhou Fisherman New Village Recommendation reason: This is an innovative Cantonese dish. The main ingredient is big head shrimp produced at the junction of the Haihe River in Vietnam. Rice net is also a Vietnamese ingredient. Use it to wrap the shrimp body mixed with durian.

, fry until fragrant and then serve.

Take a bite and it's fresh and crispy, with the aroma of durian permeating the shrimp meat.

3. Green Apple Chicken Source: Guangzhou Home, Guangzhou City Reason for recommendation: Guangzhou people like to eat chicken, so of course they have high requirements for chicken.

The chicken I like to eat should have crisp skin, smooth bones, and flavorful meat. The meat is firm but not too fat. You can feel the oily aroma of the chicken when you smell it. When you take a bite, the aroma of chicken oil and chicken fills your mouth. The rich aroma can linger till the end of the day.

Throat.

Green Ping Chicken uses high-quality Qingyuan Ma Chicken.

The chicken soaking water, which is white brine, is specially formulated and is clear and slightly red in color. The soaking time is determined based on the size of the chicken, degree of heating, and water temperature.

Repeat the alternation of hot and cold brine several times. The hot brine soaks the chicken until it is cooked, and the cold brine penetrates into the chicken.

The green apple chicken made in this way has smooth skin and smooth meat, and is flavorful even to the bones.

The thin layer of fat on the chicken skin is fragrant but not greasy.

The Green Apple Chicken, made through multiple processes, contains a variety of flavors and makes you feel the master's hard work.

4. Source of the farm’s secret goose: Guangzhou Nansha Yongle Farm Recommendation reason: Yongle Farm raises its own goose. This goose also grew up eating papaya. The cooking water must be papaya water. The taste is sweet and salty, and the meat is dense and chewy.

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5. Braised Pork Knuckles Origin: Shenzhen Chunmanyuan Recommendation reason: Shenzhen restaurants generally have this dish, but only Chunmanyuan has managed to keep its glue juice well. After soaking in brine, it tastes smooth and oily.

It's not greasy, it has the aroma of brine, and you can't taste the taste of medicinal materials.

6. Cai Ge’s Blanched Chicken Origin: Guangzhou Cai Ge’s Country Chicken Restaurant Recommendation reason: Cai Ge’s Blanched Chicken not only inherits the original flavor of Zhanjiang’s boiled culture, but its boiled broth also enhances, enhances and replenishes freshness.

The ingredients are unique, and the "boiling" time is just right. The "red chicken" and "shredded chicken" are the same as above. The flavor of chicken and chicken fat are mixed, and the chicken and chicken offal are mixed. It is a rare white-cut chicken store in Guangzhou.

7. Japanese fish Source: Guangzhou Big Fish Seafood Restaurant Reason for recommendation: Choose the belly of Yangtze mandarin fish or river fish. The meat is dense, easy to form and tasty. It is 5 minutes raw and has a light taste, maintaining the original flavor of the fish.

8. Braised squab Source: Shenzhen Haojiang Seafood Restaurant Reason for recommendation: The squab has crispy skin and tender meat, smooth and juicy.

Haojiang Seafood Restaurant pays great attention to the selection of materials and only selects pigeons weighing more than one pound.

It is marinated in sauce and then deep-fried. The heat is controlled very well. It has been a local classic dish for 20 years.

9. Chaozhou-style braised foie gras Source: Shenzhen Xinian Restaurant Recommendation reason: Choose authentic black sand goose from Chaozhou, because the ordinary liver is slightly hard, and it is smoother than French foie gras, but not greasy, which is good for improving blood circulation

Helps improve circulation and soften blood vessels.

This restaurant focuses on braised food, specially made with Chaozhou brine, which is a green food.