This cannot be called a dish. Bian Xiao ranked him first because of his bad taste. He cooked many kinds of porridge, such as shrimp porridge, crab porridge, pigeon porridge and pork porridge. And they are healthy and the price is very close to the people. They are very suitable for midnight snack and when you have no appetite in summer. Friends who have eaten will feel very good.
2: White-cut chicken
It is a traditional dish of the Han nationality, full of color, flavor and taste. It belongs to the most common chicken dish in Cantonese cuisine and belongs to the category of soaked chicken. It is characterized by simple preparation, fresh cooking, no ingredients and original flavor. The sliced chicken skin is smooth, light and delicious.
3. Barbecued pork with honey sauce is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to Cantonese cuisine. Barbecued pork is developed from barbecued pork. Mainly made of pork (lean meat), barbecued pork sauce, oyster sauce, garlic, soy sauce, cooking wine, honey, sugar and peanut oil.
Braised pigeon is one of the traditional famous dishes in Guangdong Province, belonging to Cantonese cuisine. The main ingredient is squab, which is characterized by crispy skin and smooth meat, tender bones and juicy meat.
There has always been a saying among the people that "one pigeon wins nine chickens". Braised pigeon is crispy outside and tender inside. Most people eat braised pigeons and don't even let go of their bones, because the cooked and fried pigeons are fragrant in the bones.
Shrimp with salt and pepper is a delicious famous dish. The main ingredient is shrimp, and the auxiliary materials are garlic, red pepper, cooking wine, Jiang Mo, salt and pepper. It belongs to Cantonese cuisine. As an appetizer, you can usually eat it with the shell.
Wash shrimps with clean water. Chop garlic and pepper. Heat the oil pan, fry the shrimps with Seto flour until they are crispy outside and soft inside, and add cooking wine to scoop them up for later use. Stir-fry minced garlic, red pepper and Jiang Mo in a pan. Stir-fry shrimps in the pan. Add salt and pepper to the fried prawns.
6. Laohuo soup can be made into soups with different tastes and effects by various soups and cooking methods. "Soups" with local characteristics, such as Gillian red jujube black chicken soup, yam poria pigeon soup, Yuzhu lily quail soup, Polygonatum oxtail soup, stewed lobelia chinensis tail, three-snake soup, boiled duck with white gourd and lotus leaf, chicken soup with shredded Cordyceps sinensis, coconut chicken soup, douban pork soup, Lady Enforcers pork soup, pickled fish soup, douban kidney flower soup, cucumber soybean soup, apple lean black jujube soup, etc. Soup can be meat, eggs, seafood, vegetables, dried fruits, grains, medicinal materials, etc. There are many ways to make soup, such as boiling, boiling, boiling, stewing and stewing. Different soups have different tastes such as salty, sweet, sour and spicy because of different materials.
7: Steamed ribs with lobster sauce is a Cantonese dish, steamed with small ribs and black beans. The method is simple and quick, and the meat is delicious, with the fragrance of black beans and garlic. It is a meat dish in Guangdong morning tea.
8: Gulu meat, also known as ancient meat. This is a famous Cantonese dish. This dish began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating. Guangdong chefs make meatballs with boneless meat, seasoning and starch, fry them in a frying pan until crisp, and then pour in sweet and sour sauce. They taste sweet and sour and are very popular with Chinese and foreign guests. Sweet and sour pork ribs have a longer history, and now they are renamed "ancient meat" after restructuring. Foreigners often refer to "bone meat" as "Lu Gu meat" because it tastes elastic and gurgles when chewing meat. So these two names coexist for a long time. This dish enjoys a high reputation at home and abroad. What is common in the market is the goo goo meat of canned pineapple.
9. Lettuce in oyster sauce is a common specialty in Guangdong, belonging to Cantonese cuisine. Lettuce and oyster sauce are processed and fried with auxiliary materials. This dish is nutritious and delicious.
10: Boiled shrimp is a traditional local dish in Guangzhou, Guangdong. The main ingredient is shrimp and the main cooking technique is blanching. The word "blanching" refers to putting fresh shrimp directly into clear water and cooking it. Cantonese people like to boil shrimp in water to keep its fresh, sweet and tender original flavor, and then peel it and dip it in sauce.
1: Claypot rice, also known as claypot rice, is a special food originated in Guangzhou, Guangdong Province, and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on.
Usually, the washed rice is put into the pot, the water quantity is measured, the lid is covered, the ingredients are added when the rice is seven ripe, and then it is cooked with slow fire.
The temperature control of the "pot" made of ceramic tiles is flexible, and the cooked rice tastes delicious, leaving fragrance between the teeth and endless aftertaste. Remember to taste the cooked rice when eating clay pot rice. It's fragrant and crisp, and it's delicious to soak in the soup for a while if you are afraid of heat.
12. Pork roll is a traditional snack in Laoxiguan, Guangdong Province. The steaming method of pork rolls is similar to that of Shahefen. It uses fine vermicelli to fill thin rice paste into bamboo nests, and then rolls it into strips. Named after the shape of pig intestines, it is also called "vermicelli roll". It is as white as snow and as thin as paper, and is famous for its special tenderness and smoothness.
13: Beef balls are a famous local snacks in Chaozhou, Guangdong Province, which belongs to Chaozhou cuisine. Chaozhou has a history of nearly a hundred years, which is divided into beef balls and beef tendon balls. Beef balls are tender and smooth; Beef tendon pills are tender and chewy.
14: Wuhuaji is a traditional local dish in Guangdong Province, belonging to Hakka cuisine, also known as Wuhuaji Hotpot and Phoenix Rebirth. Popular in Huizhou, Heyuan, Meizhou and other eastern Guangdong areas. It is a necessary pre-dinner soup for banquets in Hakka areas of Guangdong. The soup is thick and clear, with strong medicinal flavor and strong pepper aroma.
15: River powder, also known as Shahe powder, originated from Shahe, Guangzhou. The usual cooking method is to put soup or stir fry. Cooking is divided into wet frying with sauce and dry frying without sauce. Fried beef jerky with river is considered to be a big test of Guangdong chefs' cooking skills, and the quality of cooking will be known after trying.
Diced chicken, braised pigeon, barbecued pork, crispy roast meat, stewed lobster, braised shark's fin in abalone sauce, boiled mussels, bird's nest in coconut juice, unicorn bass, salted shrimp, garlic bone, boiled shrimp, fried beef river, Guangdong morning tea, laohuotang, Luohanzhai and Cantonese-style roasted stuffing.