Many people who have been to Guangdong are deeply impressed by Cantonese food. Cantonese people are famous for their good food and are famous all over the world.
Cantonese cuisine has exquisite cooking techniques, diverse dishes, and a combination of color, aroma, taste, and shape. Therefore, Cantonese cuisine has always been favored by everyone. What are the specialties of Guangdong?
If this is your first time to Guangdong, be sure to bookmark this Guangdong food guide!
Guangdong specialty food - Shawan Ginger Cream. This is a century-old classic Cantonese dessert. It is made by pouring hot milk into fresh ginger juice and condensing it. It looks like tofu curd, is spicy, sweet and smooth, and can beautify the skin, relieve coughs and sleep.
It can be cooked as hot food, warms the stomach and surface heat, dispels cold and promotes blood circulation. It can also be eaten in the refrigerator, cooling and moisturizing the throat, refreshing and refreshing.
The taste of ginger milk is soft and waxy, and the skin that can be broken by blowing is as white and transparent as a girl's milk. The traces can be cut with a light touch of a spoon. Sometimes when I look at a bowl of intact ginger milk, I can't bear to dig it out with a spoon.
It has a smooth and milky aroma in the mouth. It is sweet with a hint of spiciness. No wonder this dessert is so popular and has a wonderful taste.
Guangdong specialty food - roast goose. Roast goose is a traditional dish that belongs to Cantonese cuisine. Roast goose is derived from roast duck.
The goose is preferably a medium or small Qingyuan black-brown goose. The wings, feet and internal organs are removed from the whole goose. It is blown, coated with five spices, the belly is sewn, scalded in boiling water, super cold water, sugar water evenly skinned, air-dried and then pickled.
, and finally hung in the oven or rolled over an open fire to bake, cut into pieces and put on a plate, and then you can eat.
The roast goose is golden red in color and delicious.
Guangdong specialty food - Tingzai porridge. Tingzai refers to the boats of people on the water. It is named after they cook and sell porridge on the boat.
Tingzai porridge is made of fresh shrimps, fish fillets, chopped green onions, shredded eggs, jellyfish, peanut kernels, floating skin, and fried dough stick crumbs. The porridge cooking method also follows the method of boiling porridge and boiling porridge ingredients.
Its characteristics are that the porridge base is soft and the porridge tastes fresh and sweet. It combines the advantages of many ingredients and is both crispy and soft.
Guangdong specialty food - claypot rice Claypot rice, also known as clay pot rice, is a specialty food originating from the Guangdong region and belongs to the Cantonese cuisine.
The main types include claypot rice with cured meat, slider chicken with mushrooms, claypot rice with pork ribs with black bean sauce, pork liver, roast duck, white-cut chicken, etc.
Generally, put the washed rice into the pot, measure the amount of water, cover it, cook the rice until it is seven times cooked, add the ingredients, and then cook it over slow heat.
Guangdong specialty food - Chicken Cake. Guangzhou's famous chicken cake, formerly known as "Xiaofeng Cake", is said to have been created by a female worker named Xiaofeng from a wealthy family named Wu in Xiguan, Guangzhou during the Xianfeng period of the Qing Dynasty.
A century later, the Mid-Autumn Festival mooncakes at Chengzhu Tea House in Guangzhou and Henan were unsalable. The cake-making master was quick to make the mooncakes according to the Xiaofeng cake method, and boldly mixed the battered mooncakes with pork and cabbage as fillings.
Mix southern milk, minced garlic, pepper, five-spice powder and salt to create a new variety of "Chengzhu Xiaofeng Cake" that is sweet and salty, sweet and crispy. It is favored by customers for its unique flavor and crispiness.
Cantonese specialty food - Pantang Water Chestnut Cake. Water chestnuts (water chestnuts) have a high rate of appearance in Cantonese desserts. The first one is the crystal clear and refreshing water chestnut cake, which is worthy of being the star of Chinese puddings.
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According to legend, it originated in the Tang Dynasty and was steamed by mixing sugar water with water chestnut powder.
It is dark yellow in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste.
After tea or as an appetizer, order a piece of water chestnut cake for a refreshing taste.
In Guangzhou, the most traditional and famous water chestnut cake comes from Panxi Restaurant, because the Pantang area where the restaurant is located is rich in water chestnuts.
Cantonese specialty food - Tang Bu Shuo Tang Bu Shuo is a famous dessert in Cantonese cuisine. The taste is absolutely smooth and sweet, refreshing but not greasy, full of flavor, and suitable for all ages.
It is the twin brother of glutinous rice balls. Adding ginger juice is especially good for dispelling cold and righteousness.
"Tang Bu Shu" is simple to make. Just boil the glutinous rice flour, roll it into powder balls, cook it in hot syrup in an iron pot, and then sprinkle it with crushed fried peanuts or shredded fried eggs to accompany it.