There are many kinds of Cantonese cuisine, and the mainstream of which is chef Shunde. Shunde is a famous chef, and most of the representatives of Cantonese cuisine are masterpieces of Shunde chefs. In addition to Shunde cuisine, which represents Cantonese cuisine, there are Chaoshan cuisine and Hakka cuisine in Cantonese cuisine.

Guangdong morning tea can be said to concentrate the essence of various factions of Cantonese cuisine. Guangdong's Pearl River Delta is the world of roast goose, while Chenghai in Chaoshan area has pushed braised goose to the whole world.

In Guangdong, there is a saying that no chicken can make a feast, and chicken is popular in Guangdong (only Chaoshan area eats less chicken). Although everyone knows Guangdong's boiled chicken (boiled chicken), a salted chicken is also popular in Hakka dishes in Guangdong.

It can be seen that Cantonese people eat not only geese, but also chickens.

the delicacies in the mountain are the treasures on the table, and the abalone in the seafood is the top grade. Hong Kong's "A Yi Abalone" was created by Mr. Yang Guanyi, a famous chef in Zhongshan. Ayi Abalone was rated as one of the top ten famous Cantonese dishes by the first China Cantonese Cuisine Summit.

I wanted to tell you about the delicious food in Guangdong in detail, but I just had something to deal with, so I had to stop writing in a hurry and post a comment on it. Comments are endless, sorry for everyone (it is suggested that the headline number also add a draft function to the question and answer, which is convenient for editing comments on the mobile phone).

after work, talk about food.

Among Hakka dishes, there are not many big dishes such as baked chicken with salt and braised pork. The only thing that I can't forget is Tai Po yuba. Small soybeans are ground with a stone mill to open the watercress, the bean shells are blown off by wind, soaked in Dongjiang water until soft, then ground into soybean milk with a stone mill, boiled with fire, gently picked up with a thin coat floating on the surface, and dried to dryness. The traditional production technology continues to this day. It's a pity that impetuous modern people replace labor with various machines, but they don't know that the temperature is generated by machine beating. Under the action of temperature, the ground soybean milk has changed, and then it is made into yuba, and the taste is much worse.

in western Guangdong, Zhanjiang chicken was missed when talking about chicken. I'm sorry for my friends in Zhanjiang.

In western Guangdong cuisine, a dish of boiled duck is also a classic. The cooked duck can't afford to fly, but the people of Zhanjiang actually let it fly with the simplest dip. The duck cooked in clear water, cut into pieces, and then added to the soy sauce only with the raw garlic, not only removed the smell of the duck, but also made the duck sweet. There are countless kinds of fried squid with sand ginger and worm porridge, but Yangjiang Douchi is the first choice for western Guangdong cuisine. Without Yangjiang Douchi, many of our dishes have to be changed.

The only thing that makes people feel that they have nothing to eat is the northern part of Guangdong, which is an old industrial city. It only works and doesn't eat. But now the best ecological environment is in northern Guangdong. Snails, fish, wild vegetables, etc. are still available in the mountainous areas of northern Guangdong. The flower mushroom in northern Guangdong is famous in Guangdong.

The dishes that best represent Guangdong should not be the most expensive but the best.

The dishes that best represent Guangdong should be the most practical, intimate, good and inexpensive.

In the comment area, a friend commented that Chaozhou cuisine is the mainstream. Indeed, Chaoshan cuisine has spread all over the world with a pot of casserole porridge. It has become the mainstream because of Chaoshan people's long-standing business traditions and habits.

Anyone who has been to Shantou knows that the nightlife has just begun at eleven or twelve in the evening. Tired of working overtime, singing, falling in love and talking, I casually sat down at a table by the roadside, ordered a bowl of rice congee, ordered some seafood, and got two bottles of beer. Three or five confidants were warm and comfortable to eat, and the charge absolutely stunned outsiders: Why is it so cheap?

In Chaoshan food stalls, the first goal is not to make profits, but to retain customers with the idea of a long stream of water. If you order too much, there are only two ways for Chaoshan people to do it. One is to tell you that you have enough food, and the other is to tell the kitchen that this order is only for three people, and you should cook according to the weight of three people.

If I have to find a dish to represent Guangdong, I want to say: Chaoshan casserole porridge.

Comments only represent personal opinions. Please forgive me if you have different opinions. thank you