Speaking of Cantonese cuisine, many people still have the impression of "eating in Guangzhou". They have been living in Guangzhou and have been to many cities for sightseeing. Which city is the happiest? I still think that Guangzhou is a very inclusive city, which embraces food cultures from all over the world with its pragmatic, free and open attitude. Three meals a day here can make you satisfied and won't be disappointed. Many people love to eat Cantonese food, because Cantonese people can eat, love to eat and know how to eat. Invite friends to dinner on weekends, five dishes 1 soup. My friends say that we should try the most important soup in the meal first.
Stewed lean meat sauce with olives. In spring, due to the changeable weather, colds, coughs and throat inflammation can cause various symptoms. Cantonese people like to drink soup and steam, and stew a cup with green olives and chopped lean meat. In different restaurants and restaurants, there are many kinds of Cantonese soups, which are also made in different seasons. My friend said that this soup tastes sweet. Although I don't know what olives are, this soup is light and nutritious. I have also recommended making this soup spectrum in my cookbook, and interested friends can look it up.
One of the specialties of this Cantonese restaurant is chicken with soy sauce. Speaking of the practice of fried chicken with soy sauce, Cantonese people have a saying that "no chicken can't be a dish". For example, half of fried chicken with soy sauce made in every restaurant will have different tastes, especially fried chicken with soy sauce, which is also a secret seasoning. Generally speaking, we don't pay much attention to cooking fried chicken with soy sauce at home.
In this way, my friend said that she couldn't resist such a shiny meat dish. She looked so appetizing. She also asked me if I could pack it and take it on the plane. Haha, it seems that a fried chicken with lobster sauce has successfully captured her stomach. It is reported that the old chef of this restaurant is 60 years old. Before he created this signature dish, he had specially developed the sauce for chicken in soy sauce for many years. The sauce is secret. The cooked chicken in soy sauce is tender in meat, bright in skin color, tasty and refreshing. The sauce is just right, not salty or light, and a little sweet. Only in this way can we be considered a qualified sauce chicken.
Hakka fried tofu, I ordered this dish because my friend said that I never had a chance to taste the fermented bean curd in the south. Speaking of fermented bean curd, it should be a specialty of Hakka people. Cooking can be made into many kinds in Hakka hands, not only tofu, but also pepper, eggplant, bitter gourd and lotus root. As long as it can be matched with meat stuffing, Hakka people can make stir-fried dishes with unique taste and flavor. In addition to Hakka restaurants, many Cantonese restaurants have this dish. If you want to eat authentic dishes, you still have to go to authentic Hakka restaurants, because the production of tofu is also very particular.
In Guangdong, China people like to eat soup dishes, except for cooking, most of which are in the form of soup. My friend said that it was the first time I heard about fish buns, but the method of making fish buns was particularly particular. As far as I know, authentic fish cakes first appeared in Huangpu District, Guangzhou, made of fish with extremely thin skin and wrapped in delicious surimi, which is generally made of shad meat.
Steamed large intestine with garlic, is this a heavy taste? Haha, my friend said that northerners seldom eat this kind of viscera, let alone steam it, because she knew she had never tasted it, so she specially ordered one. Friends said the taste was unexpected, surprisingly delicious, and the bean paste bibimbap was particularly fragrant!
Stir-fried sweet and sour pork with lotus root, lotus root is crisp and refreshing, sweet and sour with oily sweet and sour pork, very crisp and tender. These ever-changing small fry will have different flavors in different seasons in Cantonese restaurants, and the season of lotus root is almost anti-seasonal.
Taishan Monopterus albus clay pot rice, Monopterus albus, is used for nourishing blood and beautifying. Besides steaming, it is also common to make this kind of clay pot rice in restaurants. The rice has distinct grains, has the scorching smell of crispy rice, and some mushrooms are added. Friends eat two bowls in a row.
I can't finish Cantonese food for days and nights. Three meals a day all year round. The ingredients are changeable, and the tastes and customer needs are also different. Although there are no particularly exquisite dishes in this meal, they all reflect the taste and style of local Cantonese cuisine. Unfortunately, time is limited. How can we taste the profound and inexhaustible Cantonese cuisine culture in one meal? I hope that next time I have time, I can take my friends to eat more Cantonese dishes with different tastes and have fun!