Guangzhou cuisine covers the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places. It uses rich ingredients, carefully selects ingredients, and has excellent techniques. It is light but not bland, fresh but not vulgar, tender but not raw, and oily. Not boring. Specializing in stir-fry, it requires the right heat and oil temperature. It is also compatible with many Western cuisine recipes and pays attention to the momentum and grade of the dishes.

Famous Guangzhou dishes include: boiled chicken, roast goose, roast suckling pig, braised pigeon, honey barbecued pork, baked lobster in soup, steamed grouper, Ah Yi abalone, and abalone sauce. Ginseng, boiled shrimp, bird's nest with coconut milk and rock sugar, stir-fried beef river, old fire soup, Guangzhou Wenchang chicken, claypot rice, Cantonese braised stuffed duck, steamed pork ribs with black bean sauce, fish head and tofu soup, pineapple sweet and sour pork, oyster sauce lettuce, pan-fried Hibiscus egg, Dinghu vegetarian, chimney cabbage, fish-flavored eggplant stew, Taiye chicken, Sai crab, taro pork belly, thick southern milk stew, lobster braised abalone, rice net durian shrimp, vegetable gallbladder stewed shark's fin, unicorn seabass, oyster Emperor Phoenix Claw etc.

Guangzhou cuisine recommendations

White-cut imperial concubine chicken

Features: Famous Cantonese cuisine. It uses imperial concubine chicken as the raw material. The meat is delicious and the preparation method is special. It can be eaten with dipping sauce.

Guangzhou Wenchang Chicken

Features: The famous Guangzhou dish uses Hainan Island Wenchang chicken as the main ingredient, with ham, chicken liver, and suburban vegetables, and is cooked, steamed, and fried. This dish has a beautiful appearance and bright gravy.

Oyster Emperor and Chicken Feet

Features: Famous Guangzhou dish. Cantonese people are fond of eating chicken feet and there are many ways to eat them. However, the cooking method of this dish is exquisite. It is first boiled, then fried and then stewed. The finished dish is golden in color.

Fried chicken

Features: golden color, crispy on the outside and tender on the inside, dry, fragrant and salty.

Assorted winter melon hats

Features: beautiful shape, bright color, refreshing taste and rich nutrition.

Breeze brings refreshment

Features: unique shape, clear and pleasing to the eye.

Eagle spreading its wings

Features: lifelike shape, both edible and appreciable.

One of the three major cuisines in Cantonese cuisine: Chaozhou cuisine

Chaozhou cuisine originated in the Chaoshan area and combines the strengths of Fujian and Guangdong to form its own style. It is famous for cooking seafood, and soups, vegetarian dishes, and beets are the most distinctive. The knife work is fine and the taste is pure.

Famous Teochew dishes include: Teochew brine platter, brine pork knuckles, braised foie gras, oyster bake, hibiscus shrimp, sand tea beef, Teochew beef balls, crystal buns, pig intestines stuffed with glutinous rice, bean paste chicken, Huguo cuisine, assorted black stone ginseng, fried crab with onion and ginger, fried shrimp and dates, etc.

Chaozhou Cuisine Recommendations

Buddha's Hand Spare Ribs

Features: shaped like a Buddha's hand, fragrant on the outside and tender on the inside, delicious and delicious.

Smooth sailing

Features: fresh crab, fruity aroma, clean mouth.

Peony fried and stuffed snake breast

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

In the late Southern Song Dynasty, the last dynasty The little emperor Bing fled to the Chaoshan area, leaving endless memories for the people of Chaoshan such as tailless snails, Song tea, pearl porridge, Phoenix Tianchi four-legged fish, Nanao Songjing, Chaoyang Haimen Lotus Peak sword test stone, etc. Even when he was hungry, he left behind a famous dish that was as smooth as jade, smooth and delicious - the national defense dish. Legend has it that the young emperor Bing fled to a ruined temple in a deserted mountain on the outskirts of Chaozhou one evening. He was pursued by soldiers and the sun set in front of him. He was hungry and panicked. He must have shed tears just thinking about it. However, food is the most important thing for the people, and a horse cannot move forward without anything in its belly, and this dragon grandson is no exception. However, the delicacies and delicacies of the past are like the setting sun before our eyes, leaving only miserable memories. The old monk was anxiously waiting for him. It was difficult to cook the royal meal in the Pure Land of Brahma, so he quickly took out a handful of sweet potato leaves from the garden behind the temple, boiled them in boiling water, sprinkled some salt, and served the meal to save him. Unexpectedly, after the young emperor finished eating, he was full of praises. When asked what dish it was, the monk was smart and casually replied, "Dish to protect the country." After hearing this, the emperor and his ministers praised it and they were all very happy.

Teochew marinated platter

The most prominent feature of Teochew cuisine is its specialty in cooking seafood. The seafood is carefully selected and carefully prepared. As for the sauces and condiments, it is fresh and delicious, light but not bland, fresh but not fishy, ??rich but not greasy. Although the brine platter mentioned this time is not seafood, it is also famous in Teochew banquets.

Compared with other Chinese delicacies, Chaozhou cuisine is one of the most “classy” dishes. Its uniqueness is that it can continuously absorb the characteristics of other cuisines without losing the parallel nature of "color, flavor, shape"; its connotation is like Chaozhou women - dignified and generous, without sensationalism.

The braised food platter is usually served as the first course of a Teochew cuisine banquet. As the saying goes, "first impression comes first", which is an important criterion for diners to judge the level of a restaurant's Teochew cuisine; in a high-level Chaozhou cuisine restaurant, the braised food platter must be done well. good.

One of the three major cuisines in Cantonese cuisine: Dongjiang cuisine

Dongjiang cuisine originated from the Hakka area in Dongjiang, Guangdong. The dishes use mostly meat and very few aquatic products, and the main ingredients are outstanding. , pays attention to the strong aroma, heavy oil content and salty taste. It is famous for casserole dishes and has a unique local flavor.

The traditional Dongjiang signature dishes are: Hakka stuffed tofu, braised pork with pickled vegetables, salt-baked chicken, chicken stuffed with pork belly, Poon Choi, stuffed bitter gourd, four-star mooncake, taro buns, taro dumplings, Three cups of duck etc. wait.

"Salt-baked chicken" is a famous dish in Guangdong. More than 300 years ago, in some salt farms along the Dongjiang area, some people wrapped cooked chicken in gauze paper and put it in piles of salt to marinate and store it. This kind of chicken was delicious and had a unique flavor.

Later, the salt industry in Huizhou, the capital of Dongjiang, developed, and local restaurants competed for the best dishes to entertain guests, so they invented the method of blanching salt and baking fresh chicken to bake it and eat it immediately. Therefore, the dish originated in the Dongjiang area.

Yong tau foo, the so-called tofu set meal includes tofu pudding for pre-meal, fried yong tau foo for the main course, tofu pot, tofu balls, glutinous rice yong tau foo, fried tofu skin, etc., as well as snacks Bean curd and so on.

Poon Choi has been around for a long time as a Dongjiang cuisine. It is also generally called a large plate dish. The large plate dish is derived from the traditional "rich big plate dish". As the name suggests, a large plate is used to put all the food on it. Go inside, be together, and blend together to create a unique flavor.