There is no "jade dragon tendon" dish in mainstream Cantonese cuisine. Unless individual restaurants create their own, this dish may be available. This dish comes from "Marriage Cooking", starring Yan Ni.

The dish mentioned was a dish ordered by a customer, which troubled the chefs. Unexpectedly, Yan Ni made it easily. Dragon tendon is the spinal cord of Heilongjiang large yellow croaker, shaped like a jade belt and crystal clear. It is a natural nutritional product. The spinal cord of yellow croaker is tender, crispy and rich in nutrients. Whether it is taste or vision, it gives guests a great sense of satisfaction.

Extended information:

Classic dishes

Cantonese cuisine

The scope of Cantonese cuisine includes the entire Pearl River Delta, Hong Kong, Macau, and Guangdong In parts of western and northern Guangdong, the ingredients are abundant, the ingredients are carefully selected, and the techniques are excellent. The dishes are light but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy.

Being good at stir-frying requires mastering the heat and oil temperature just right. It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes. Cantonese cuisine is the representative of Cantonese cuisine, and Shunde has been awarded the title of "City of Gastronomy" in the world by UNESCO.

Famous Cantonese dishes include: boiled chicken, roast goose, roasted suckling pig, braised pigeon, honey barbecued pork, crispy roasted pork, baked lobster in soup, steamed Eastern star spot, Ah Yi abalone, Ginseng with abalone sauce, boiled geoduck, salt and pepper shrimp, garlic bone, boiled shrimp, bird's nest with rock sugar in coconut juice, stewed snow clam with papaya, stir-fried beef river, Cantonese morning tea, Laohuo soup, Luo Han Zhai;

Guangzhou Wenchang chicken, claypot rice, bamboo lamb brisket claypot, radish beef brisket claypot, Cantonese braised stuffed duck, steamed pork ribs with black bean sauce, fish head and tofu soup, pineapple sweet and sour pork, oyster sauce lettuce, black bean dace and lettuce, served Baby cabbage soup, salted cabbage sum, fish tofu, pan-fried lotus eggs, Dinghu vegetarian, chimney cabbage, fish-flavored eggplant stew, Taiye chicken, race crab, taro pork belly, southern milk thick vegetarian stew;

Lobster braised abalone, rice net durian shrimp, vegetable gallbladder stewed shark fin, unicorn sea bass, ginger and scallion baked meat crab, rose soy sauce chicken, beef three-star, beef offal, braised rice rolls, shrimp dumplings, chee cheong fun, wonton noodles , Jidi porridge, Tingzi porridge, lotus leaf rice, bowl of wings, quicksand buns, pig's feet and ginger, glutinous rice chicken, bowl cake, etc.