Among these food documentaries, I have watched "The Taste of Laoguang" several times, specifically recording Cantonese cuisine. Since watching this documentary, every time I see authentic Cantonese cuisine, I will unconsciously tell myself that this is the "taste of Laoguang".
As early as 20 18, China Cuisine Association released the regional classic dishes of China cuisine to the world for the first time, among which 10 Cantonese cuisine was pushed to the world stage. From a certain point of view, it can be regarded as the most famous 10 Cantonese cuisine in Guangdong.
Today, Lazy Meow will talk to you about Cantonese food. Let's have a look. What is this 10 Cantonese dish? See how much you ate? They are all the hearts of Cantonese people.
Grilled goose with crispy skin is a classic dish in Cantonese cuisine, which is made by roasting the whole goose after removing its wings and head. The practice of roasting goose originated from roast duck. At the end of the Southern Song Dynasty, a group of people with lofty ideals retired from Hangzhou, Zhejiang Province to Guangdong. Because there were not abundant inkstone ducks in Hangzhou, chefs at that time used geese instead of ducks, but they still used roast duck, which was the predecessor of Guangdong crispy roast goose.
If you travel to Guangdong, you will find lo-mei shops everywhere in the streets and lanes, and roast goose is one of the main dishes. Roasted goose is golden red in color, crisp outside and tender inside, and is usually served with sour plum sauce. It tastes fat but not greasy, and it is full of meat.
When I first saw the name "Guangdong Wenchang Chicken", I believe the first reaction of many foreign friends was, isn't Wenchang Chicken a famous dish in Hainan, and how did it become a Cantonese dish again? In fact, Wenchang chicken only refers to one kind of chicken. It is said that it originated from Tanniu Town, Wenchang, Hainan, hence the name Wenchang Chicken. Wenchang chicken is used in Guangdong, but it belongs to Cantonese cuisine.
When making Guangzhou Wenchang chicken, Wenchang chicken from Wenchang, Hainan must be selected, and it must go through several cooking procedures and be cooked with slow fire. When serving, the chicken will be cut into strips, and there should be a sense of shape in the plate. When you eat chicken, you will mix it with various seasonings. The meat is smooth and tender, and the taste is fragrant but not greasy, which makes people memorable.
White-cut chicken is also called white-cut chicken, which is highlighted in the name of the dish. In fact, there are boiled chicken in many special dishes in southern China, but boiled chicken is relatively more famous in Guangdong. Guangdong white-cut chicken is mostly Sanhuang chicken or Qingping chicken, with tender and delicious meat.
When cooking white-cut chicken, it is best to cook the whole chicken in a pot until it is just raw, without adding any seasoning in the process. When you want to eat it, it will be cut into small pieces and served. At the same time, it will be served with a sauce made of garlic, ginger, onion and soy sauce. The practice of white-cut chicken can fully highlight the original flavor of chicken and taste different.
Because of its rich ingredients, Cantonese cuisine has some strange ingredients from time to time, which is also called "barbaric cuisine" among the four major cuisines. This classic Cantonese dish, the traditional chrysanthemum three snake soup, can be said to embody this point well.
Three snake soup, as its name implies, is that there are three kinds of snakes used in ingredients, among which cobra and golden ring snake are poisonous snakes. When handling, the poison inside must be removed.
The traditional chrysanthemum three snake soup belongs to soup dishes. It takes several hours to cook snake meat, and then it is served with chrysanthemums. The scent of snake meat and the sweetness of chrysanthemum are combined, and the taste is refreshing and won't make people feel fat.
Buddha jumps over the wall, which is a classic dish in Fujian. It is made of abalone, sea cucumber, beef tendon and other hard dishes, plus broth and Fujian old wine. The mini Buddha's Leaping Wall in this Cantonese dish originated from the Buddha's Leaping Wall in Fujian cuisine, and some adjustments have been made on this basis to make the ingredients and practices more civilian and simpler, which can be regarded as a home-made version of the Buddha's Leaping Wall.
Although the Guangdong version of the mini Buddha Leaping Wall is not as rich in ingredients as the Fujian Buddha Leaping Wall, it doesn't lose much in taste and tastes very delicious.
Besides Guangfu cuisine, Cantonese cuisine in a broad sense also includes Chaoshan cuisine and Hakka cuisine. Hakka shredded salted chicken is a classic Hakka dish. According to legend, more than 300 years ago, in Dongjiang area, there was a practice of curing and storing wrapped cooked chickens in salt piles, and then it gradually spread. Dongjiang is the seat of Hakka people, so people gave it a name, called Hakka brine chicken.
Hakka shredded salted chicken belongs to a cold dish. Salted chicken meat with spices such as Jiang Sha, the chicken is thin and tender, even the bones are delicious, and it tastes fresh and salty.
Next, this Hakka tofu is also a classic of Hakka cuisine in Cantonese cuisine. Fermented tofu is a kind of fermented vegetable, which refers to the practice of filling tofu with stuffing and then heating it into a dish. Besides tofu, things like bitter gourd, eggplant and pepper are similar, and they all originated from Hakka food culture.
When making Hakka tofu, cooking skills are very tested. First of all, dig a small hole in the middle of tofu. You can't dig a hole, or you can't fill it. The stuffing inside can be different kinds of meat stuffing, or shrimp skin, mushrooms and other ingredients. The brewed tofu is delicious, chewy and rich in soup, which can make people's appetite open instantly.
People in Shunde, Guangdong Province are very good at cooking fish, and there are many innovations in the cooking and eating methods of fish. There are eight ways to eat fish alone: whole food, block food, sliced food, disassembled food, chopped food, fermented food, raw food and pickled food. This hometown-brewed shad originated in Shunde, Guangdong, and is the work of Shunde chef.
In my hometown, shad is brewed by brewing. After peeling the skin of shad completely and removing the fishbone, chop the fish, brew it back into the skin with various ingredients, fry it until golden on both sides, and then pour in the sauce. After cooking, the fermented shad is full of color and flavor, and tastes fresh, sweet and delicious.
Roast suckling pig is also a traditional Cantonese dish that often appears on the table of Cantonese people. There are hemp skin suckling pigs and smooth skin suckling pigs. Hemp-skinned suckling pigs are roasted with heavy oil, and sesame-like bubbles will appear on the surface of pig skin. Compared with smooth-skinned suckling pigs, hemp-skinned suckling pigs are more crisp in taste, crispy in skin and crisp in meat, and rich in flavor.
Chaoshan braised goose is a famous Chaoshan dish in Cantonese cuisine. The goose chosen is the lion-headed goose, a specialty of Chaoshan area, which is delicious and tender. In the process of making Chaoshan braised goose, various seasonings and spices will be used for marinating, and sweet southern ginger will be used instead of ginger. When eating braised goose, Cantonese people will also match garlic vinegar and bite the goose dipped in sauce, which is fragrant and slippery, and the more you chew it, the more fragrant it becomes.
Learn from laziness.
The above-mentioned 10 dishes, Guangdong crispy roast goose, Guangzhou Wenchang chicken, white-cut chicken, traditional chrysanthemum three snake soup, mini-Buddha jumping wall, Hakka hand-torn salted baked chicken, Hakka sufu, hometown fermented dace, pockmarked suckling pig and Chaoshan braised goose, are all classics in Cantonese cuisine and are also favorite hometown dishes of Cantonese people. As an ordinary netizen, I want to say that Cantonese cuisine is really unique and deserves to be included in the four major cuisines.