As the saying goes, food is the most important thing for people. Xiao bian thinks this sentence is particularly reasonable, especially for Xiao bian, a food control patient. To be honest, Xiao Bian has eaten many local specialties. Every place has its own unique local specialties. As a paradise for eating goods, Guangdong has many special foods. For example, some delicious foods collected before Xiaobian: Cantonese morning tea, Cantonese rice rolls, clay pot rice, boiled chicken, braised pork with plum vegetables, oyster chicken feet and so on. Of course, the above is only a small part of it. There are many, many Guangdong cuisines, too many to be complete. The following small series will introduce you to the specific introduction of some of the above foods collected by Xiaobian.

Cantonese morning tea

Drinking morning tea is an old tradition (tea+snacks) for Guangdong, Guangxi and Guangdong (including Hong Kong). It is the best place for relatives and friends to get together, talk business and chat with friends. Cantonese morning tea is a general term for breakfast snacks in Guangdong Province, which belongs to Cantonese cuisine. Represented by rice rolls, barbecued pork buns, shrimp dumplings and Shao Shao, Cantonese morning tea is also an important part of Cantonese cuisine. There are three kinds of common teas: Tieguanyin, Pubait and Chrysanthemum.

rice rolls

rice rolls originated in Xiguan, Guangzhou, and is a traditional snack in Guangdong. As early as the end of Qing Dynasty, the cries of selling rice rolls were heard on the streets of Guangzhou. At that time, rice rolls was divided into salty and sweet. The fillings of salty rice rolls are mainly pork, beef, shrimp and pork liver, while the fillings of sweet rice rolls are mainly fruits and vegetables soaked in sugar, mixed with fried sesame seeds.

Clay Pot Rice

Clay Pot Rice, also known as clay pot rice, is a special food originating from Guangzhou, Guangdong. Usually, the washed rice is put into a pot, measured with water, covered, and the ingredients are added when the rice is cooked to 7% maturity, and then cooked with slow fire. The "pot" made of tiles is more flexible in heat control, and the rice cooked in the pot is more delicious, with fragrance between the teeth and endless aftertaste. When eating clay pot rice, remember to taste the burnt rice, which is fragrant and crisp. It is just as delicious if you are afraid of the hot air and soak it in the soup for a while before eating.

white-cut chicken

white-cut chicken is a traditional famous dish with complete color and flavor, which belongs to soaked chicken. It is characterized by its simple manufacture, no spoilage, no ingredients and original flavor.

Braised pork with plum vegetables

Braised pork with plum vegetables is a famous Hakka dish, which comes from Hakka people in Guangdong. The production materials are pork belly, dried plum, scallion and ginger slices. Usually, pork belly is cooked thoroughly in a soup pot, with soy sauce, fried and colored, and then cut into pieces. After that, add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low fire, put the pork belly into a bowl, spread the plum vegetables on the upper floor, and pour in the original soup to steam thoroughly. When you take the food, buckle the meat in the plate. After cooking, the meat tastes rotten and fragrant, tastes salty and slightly sweet, and is fat but not greasy.

oyster chicken feet

oyster chicken feet is a traditional dish in Guangdong province. Guangdong people are addicted to chicken feet and eat them in many ways. However, the cooking method of this dish is precise, and it is cooked first, then fried and then stewed. Pay attention when frying chicken feet. Chicken feet smeared with soy sauce must be dried before cooking, otherwise it will explode.

ok! Today's food introduction is here! Guangdong cuisine is profound, and Xiaobian introduced only a small part of it today. I hope everyone will like it.