1: Casserole porridge

This cannot be called a dish. The reason why the editor ranked him first is because his taste is very poor and he has many ways to make it, such as shrimp porridge, crab porridge, pigeon porridge, pork porridge, etc. , and they are healthy and affordable. They're great for late-night snacks and perfect for those summer days when you're craving less. Friends who have tried it I believe they will find it very good.

2: White-cut chicken

It is a famous traditional dish of the Han nationality, with both color and flavor. It is the most common chicken dish in Cantonese cuisine and belongs to the category of pickled chicken. Its characteristics are simple preparation, fresh cooking, no ingredients, and original flavor. The cut white chicken skin is smooth, light and delicious.

3. Honey barbecued pork is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province. It belongs 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.

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

There has always been a folk saying that "one pigeon is worth nine chickens". Braised squab is crispy on the outside and tender on the inside. Most people eat braised squab without missing the bones, because the cooked and stir-fried squab is so fragrant that it goes deep into the bones.

5. Salt and pepper shrimp is a delicious famous dish. The main ingredient is shrimp, and the auxiliary ingredients are garlic, red pepper, cooking wine, minced ginger, salt and pepper. Belongs to Cantonese cuisine. As an appetizer, you can usually eat it with the shell on.

Wash the mantis shrimp with clean water. Finely chop the garlic and pepper. Heat the oil in a pan, fry the shrimps in Seto until crispy on the outside and soft on the inside. Drizzle in the cooking wine, remove and set aside. Sauté minced garlic, red pepper and ginger in a pan. Sauté the shrimp in the pan. Add salt and pepper to the fried foxtail shrimp.

6: Laohuo soup can use various soup ingredients and cooking methods to make soups with different tastes and effects. "Soups" with local characteristics, such as donkey-hide gelatin, red dates, black-bone chicken soup, yam, poria, pigeon soup, polygonatum lily and quail soup, polygonatum oxtail soup, stewed lobelia tail, three snake soup, boiled duck with winter melon and lotus leaves, cordyceps and bamboo shreds Chicken soup, coconut chicken soup, watercress pork soup, Bawang flower pork soup, pickled fish soup, watercress kidney soup, cucumber and soybean soup, apple lean meat and black date soup, etc. Soup can be meat, eggs, seafood, vegetables, dried fruits, grains, medicinal materials, etc. There are many ways to make soup, including boiling, boiling, boiling, stewing, stewing, etc. Different soups have different flavors such as salty, sweet, sour, spicy, etc. due to different ingredients.

7: Steamed pork ribs with black bean sauce is a Cantonese dish made from steamed short ribs and black beans. The method is simple and quick, the meat is delicious and has the aroma of black beans and garlic. It is a meat dish in Guangdong morning tea.

8: Gulu meat, also known as ancient meat. This is a famous Cantonese dish. This dish originated in the Qing Dynasty. At that time, many outsiders in Guangzhou loved Chinese food, especially sweet and sour pork ribs, but they were not used to spitting out bones when eating. Cantonese chefs use boneless meat, seasonings, and starch to make meatballs, fry them in a frying pan until crispy, and serve them with sweet and sour sauce. Their taste is sweet and sour, and they are very popular among Chinese and foreign guests. Sweet and sour pork ribs have a longer history and are now renamed "ancient meat" after restructuring. Foreigners often call "Gu Lao Rou" "Lugu Rou" because it tastes elastic and makes a gurgling sound when chewed. So these two names have survived for a long time. This dish enjoys a high reputation at home and abroad. Commonly seen on the market is canned pineapple-cooked pork.

9: Oyster sauce lettuce is a common specialty in Guangdong and belongs to Cantonese cuisine. Lettuce and oyster sauce are processed and fried with accessories. This dish is nutritious, delicious, fresh and smooth.

10: Boiled shrimp is a traditional local dish in Guangzhou, Guangdong. The main ingredient is shrimp, and the main cooking technique is blanching. The term "blanching" refers to boiling originally fresh shrimp directly into clean water. Cantonese people like to boil shrimps in water to maintain their fresh, sweet and tender taste, and then peel the shrimps and dip them in sauce.

1: Claypot rice, also known as claypot rice, is a specialty food originating from Guangzhou, Guangdong and belongs to Cantonese cuisine. The main types include bacon-flavored claypot rice, mushroom-smoothed chicken, black bean pork ribs claypot rice, pork liver, roast duck, white-cut chicken, etc.

Usually put the washed rice into the pot, measure the water, cover it, add the ingredients when the rice is seven years old, and then cook it over a slow fire.

The "pot" made of ceramic tiles has flexible temperature control, and the cooked rice tastes delicious, leaving a fragrant aroma in your teeth and endless aftertaste. When eating claypot rice, remember to taste the burnt rice. It's fragrant and crispy. If you're afraid of the heat, it's delicious if you soak it in the soup for a while.

12. Pork rolls are a traditional snack in Laoxiguan, Guangdong Province. The steaming method of pork rolls is similar to that of Shahe Noodles. It is made of thin vermicelli filled with thin rice paste in a bamboo nest and then rolled into strips. It is named after its shape like pig intestines and is also called "rolled vermicelli". It's as white as snow, as thin as paper, and is known for being especially tender.

13: Beef balls are a famous local snack in Chaozhou, Guangdong and belong to Chaozhou cuisine. Chaozhou has a history of nearly a hundred years and is divided into beef balls and beef tendon balls. The beef balls are tender and tender in texture; the beef tendon balls are chewy and delicious because of the addition of tender tendons.

14: Wuhua chicken is a traditional local dish in Guangdong Province. It is a Hakka dish and is also known as Wuhua chicken hot pot and Phoenix Rebirth. It is popular in Huizhou, Heyuan, Meizhou and other eastern Guangdong areas. It is a must-have pre-dinner soup for banquets in the Hakka area of ??Guangdong. The soup is thick and clear, with a strong medicinal and chili aroma.

15: Rice noodles, also known as Shahe noodles, originate from Shahe, Guangzhou. Usually the cooking method is soup or stir-fry. Stir-fry is divided into wet stir-fry with sauce and dry stir-fry without sauce. Stir-fried beef jerky is considered to be a major test for Cantonese chefs' cooking skills. The quality of the cooking can be judged by trying it.

Dice chicken, braised squab, barbecued pork, crispy roasted pork, braised lobster in soup, braised shark's fin in abalone sauce, boiled mussels, coconut rock sugar bird's nest, unicorn sea bass, salted shrimp, garlic bones , boiled shrimp, dry-fried beef river, Cantonese morning tea, Laohuo soup, Luo Han Zhai, Cantonese grilled stuffing.