It evolved from the large-scale banquet held during the Qianlong period of the Qing Dynasty. There are 108 dishes, divided into three days and four meals for guests to enjoy.
The dishes range from salty to sweet, meat to vegetarian, allowing you to appreciate the breadth and depth of Chinese food culture.
"Dim Sum Banquet": Panxi Restaurant is the most famous dim sum restaurant in Guangzhou.
"Dim sum banquet" means to serve dim sum in the layout and form of a banquet. The design is very particular. Generally, it should be fried, steamed, fried, soup, dew, jelly, and all kinds of varieties. When served, the dishes are usually divided into small order, soup order, regular order, dessert, etc.
Single tail and other types are served one after another, following the order of order, salty and sweet, slow and slow, and its fresh and elegant style is really fascinating.
"Feast of the Eight Immortals": Banquet at Banxi Restaurant in Guangzhou.
It is created based on the "Story of the Eight Immortals" spread among Chinese folk. Each immortal is crowned with a dish. The combination of materials, shapes and edges, and matching utensils are all unique and innovative. It starts with the gathering of the Eight Immortals and ends with the Eight Immortals crossing the sea. The full banquet is meat and vegetable.
Both, witty and interesting.
"Pine nut fish": It is a famous dish of Beiyuan Restaurant. It is modified from the famous northern dish "squirrel fish".
The preparation method is: use the backbone of grass carp to change into a "herringbone" pattern, dip it in a thin egg paste, then add dry powder, and then dip and fry it. When it is served, it is topped with sweet and sour gravy. It tastes crunchy, delicious, and sweet.
people.
It is named because it looks like a pine nut.
"Whole Snake Feast": The signature dish of Guangzhou Feilong World Longfei Hotel. It adopts Cantonese cooking techniques and uses snake eyes, tongue, brain, liver, skin, meat, bones, snake whip and snake uterus, with...
Excellent in Chinese medicinal materials and cooking, it has the effects of nourishing, strengthening the body and prolonging life, and is loved by gourmets at home and abroad.
"Taotao Ginger and Onion Chicken": It is the signature dish of Taotaoju, one of the oldest teahouses in Guangzhou, and is highly praised by gourmets.
Tao Tao Ginger and Onion Chicken is based on white-cut chicken. Spread minced ginger and green onions over the chicken noodles. Splash with boiling oil to allow the spicy smell of ginger and green onions to penetrate the surface of the chicken. Then use good light soy sauce, white sugar, and add an appropriate amount.
Add the soup to the pot and bring it to a boil, then top with the chicken noodles to make it steaming hot. The aroma of ginger and scallion oil overflows. It not only maintains the original flavor of fresh and fat chicken, but also has a rich and fragrant deliciousness. It tastes better when eaten hot or cold.
Better than that.
"Braised Big Group Wings": the signature dish of Guangzhou Da Sanyuan Restaurant.
It uses the finest shark fins such as tiger shark and sturgeon shark. It goes through several production stages and pays attention to the heat and cooking time.
When the cooked shark fin is picked up with chopsticks, the two ends will naturally hang down and close into an oval shape. It is tough and crispy, with excellent taste and texture.
"Roasted suckling pig": Roasted suckling pig is a traditional Cantonese dish and has a long history in Guangzhou.
Guangzhou roasted suckling pig insists on using open stove barbecue, there are two different cooking methods.
The first is to burn it into smooth skin. The fire is slower and less oil is applied when burning. Some patterns can be burned on the smooth skin suckling pig, which gives a better look and feel.
The first is to burn it into hemp skin, use a high fire, continuously apply oil when firing, and use the bubbles popped by the oil to loosen the skin of the suckling pig. The skin of the suckling pig with hemp skin will be golden in color, the cortex will be crispy, and the skin will disappear.
"Shahe Noodles": A must-have rice noodle dish in Guangzhou.
The production method is quite particular. The raw materials are selected Longmei white rice, which is soaked or ground in Baiyun Mountain spring water with excellent water quality. It maintains the traditional fine production techniques such as stone grinding and basket-pulling.
Thin and transparent, tough and smooth.
Shahe noodles can be boiled in soup or stir-fried.
In terms of preparation, it has all five flavors of sour, sweet, bitter, spicy and salty, and can be stir-fried, fished, souped and steamed. Shahe Restaurant is the most famous.
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