Salt Baked Chicken
Just a handful of sea salt can make the chicken firm and elastic. .
Claypot rice with cured meat
Claymei is a must-have delicacy for southerners after winter. Claypot rice is one of the most classic ways to eat cured meat.
Authentic clay pot rice must use semi-new rice three to nine months after harvesting, and must be served in a clay pot. Boil the uncooked rice over high heat, then slowly bake it after it is cooked. Let the gravy hidden in the cured meat penetrate completely into the rice.
Bamboo noodles/wonton noodles
The noodles made by pressing bamboo have unique toughness. Served with soup made from pork bones, earth fish, shrimp roe and other ingredients for more than 3 hours, a bowl of extremely delicious wonton noodles has become the favorite of Lingnan people.
Dry-fried Beef River
Dry-fried Beef River pays attention to the heat of the pot, stir-fry quickly over high heat, and stir-fry evenly while ensuring the integrity of the noodles. This is a major test for Guangdong chefs. .
Shunde Village Banquet
This kitchen in Shunde seems to have no secrets, but it has to satisfy the pickiest eaters in Guangdong. Such a banquet uses delicious food as a carrier to connect emotions together. The secret of the kitchen is that delicious food and togetherness go hand in hand.
Steamed fish
The original meaning of the word "fresh" in Chinese refers to the taste of raw fish that has not been artificially cooked. Steaming fish requires a strong fire and the time must be perfect. The high temperature quickly inhibits the loss of juice in the fish meat and locks in the delicious flavor. The fish skin bursts under the high temperature, which means the fish is very fresh.
Boiled Chicken
The lifeblood of Cantonese cuisine lies in raw materials. This light delicacy is a gift of nature and an authentic delicacy. Maintaining the original flavor of the ingredients during cooking is a kind of delicious food without any ingredients.