Cantonese cuisine is one of the famous cuisines in my country. It is famous for its exquisite cooking skills and unique flavor. The formation of Cantonese cuisine has a long history. In this large cuisine, three major schools of Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine (also known as Hakka cuisine) are naturally formed according to regions, with different flavors.

1: Honey barbecued pork

Honey barbecued pork is one of the traditional famous dishes in Guangdong Province and belongs to the Cantonese cuisine. "Barbecued pork" is developed from "barbecued pork". It is mainly made from pork (lean), barbecued pork sauce, oyster sauce, garlic, light soy sauce, cooking wine, honey, sugar, and peanut oil.

Because a pig only has two tenderloins, people came up with a method of roasting them. Over time, the name of roasted pork was replaced by barbecued pork. It has the effects of nourishing the kidneys and blood, nourishing yin and moisturizing dryness, increasing memory and strengthening the brain.

2: Dry-fried Beef River

Dry-fried Beef River is a Cantonese dish made from bean sprouts, rice noodles, beef and other ingredients. One of the characteristic traditional snacks in Guangdong. It was invented in the late Qing Dynasty and the early Republic of China.

Pho noodles, also known as Shahe noodles, originate from Shahe Town, Guangzhou. The usual cooking method is to add soup or stir-fry. Stir-frying is divided into wet stir-frying with the addition of root juice and dry stir-frying without the addition of pig juice. Dry-fried beef river is considered to be a major test of Guangdong chefs' cooking skills. You can tell whether your skills are good or bad by trying it.

3: Guangzhou Wenchang Chicken

Features of famous Guangzhou dishes. It uses Hainan Island Wenchang chicken as the main ingredient, plus ham, chicken liver, and suburban vegetables, and is cooked, steamed, and stir-fried. This dish has beautiful appearance, bright gravy, and is a famous Guangzhou dish with the characteristics of oyster king and chicken feet. Cantonese people are fond of eating chicken feet and there are many ways to eat them. However, the cooking method of this dish is very delicate. It is first boiled, then fried and then stewed. The finished dish is golden in color.

4: Popular Fried Chicken

Characteristics of Fried Chicken Fried chicken can be said to be the signature chicken of Cantonese cuisine. It has crispy skin and tender meat, and is indispensable for birthday and wedding banquets.

5: Fried and stuffed snake breast with peony

Features: crab roe is known as "peony", and shrimp glue is known as "hundred flowers". It is tender, smooth and delicious.

Which Cantonese food do you admire most?