Cantonese home cooking dish names
Cantonese home cooking dish names, we have heard of one of the four major Chinese cuisines, Cantonese cuisine, Cantonese cuisine is very rich in variety of food, Cantonese cuisine that is, Cantonese cuisine, special influence can be said to be very wide, the following are some of the dishes home cooking dish names, take a look.
Cantonese home cooking dish name 1Guangdong home cooking representative dishes are:
"Wenchang Chicken", "Dongjiang Salt Chicken", "two lemons pan-fried soft chicken", "plum vegetable buckle pork", "iron plate fried beef tenderloin", "white burnt basil shrimp", "eight treasures grilled duck", "crispy roast suckling pig", "black bean sauce eggplant pot", "oyster sauce grilled lettuce", "Chiu Chow", "white eel in pot", "Chiu Chow", "white eel in pot", "oyster sauce grilled lettuce", "Chiu Chow", "white eel in pot", "oyster sauce grilled lettuce", "oyster sauce", "oyster sauce grilled lettuce", "oyster sauce grilled lettuce", "oyster sauce". Eel in Casserole", "Steamed Grass Carp" and so on.
Cantonese cuisine features
1, a wide range of wide range of strange materials, make good use of raw seafood;
2, the knife skillfully to live seafood category of the live killing live slaughter for the best;
3, light and refreshing Guangzhou cuisine taste to crisp, crisp, fresh, tender as a characteristic;
4, cooking methods, flavoring
Fried five bits:
Stir-fried black fungus with celery and lilies
Stir-fried mango with three colors
Stir-fried beef tenderloin with seven colors
Stir-fried pork with loofah
Stir-fried beef with melon
Stir-fried beef with jelly fish
Stir-fried pork with watermelon
Stir-fried beef with watermelon
Stir-fried pork with watermelon
Stir-fried beef with watermelon
Stir-fried beef with watermelon
Stir-fried beef with watermelon
Frozen Five Bits
Fresh Chinese Mountain, Fresh Branch Bamboo, Silk Gourd and Clawed Egg Corner with Salted Egg Yolk and Green Clawed Flesh and Armor Meat
Green Clawed Twin Balls with Salted Egg Yolk and Green Clawed Flesh and Clawed Flesh and Clawed Flesh and Beef Corn Meat
Roasted Conch with Spicy Wine
Lettuce and Pig Belly with Lettuce and Lettuce without Leaf
Deep Fried Five Bits
Garlic Bone
Deep Fried Milk
Pumpkin Sticks in Golden Sand
Mixed Fruit Rolls
Seafood Rolls
Boiled Five Bits
Fish Scented Eggplant in Casserole
Cold Melon Stewed with Pincer Rain (Kissing Fish)
Japanese Tofu in Casserole
Raw, Fired Bureau and Fish Head in Casserole
Chicken in Fish
Cantonese Home Dish Dishes 2I. White Cut Chicken
Cantonese white cut chicken is a very famous dish. The taste of its chicken is fresh, fragrant, tender and smooth, just with a bowl of dipping water after, it can make its taste become particularly delicious.
Guangdong white cut chicken although the practice seems simple, but want to make its flavor delicious, it is very skillful. First of all, the chicken must use the local three yellow chicken or walk chicken, and in the cooking chicken, for the time, the control of the fire, are very critical, and finally in the preparation of dipping water, must remember to match the sand ginger.
Second, barbecued pork
Guangdong barbecued pork, is a very appetizing dish, pork in its selection, the main use of 3, 7 lean pork, to its production. Compared to pure lean meat, 3, 7 fat and lean pork, can make the taste of barbecued pork, more delicious, juicy.
In addition, barbecued pork in the production of the first marinade and then cooking, so that it can be fully flavored at the same time, but also fully absorb the soup. After cooling the barbecued pork, just cut it into small pieces, and then with a bowl of rice, the flavor is simply wonderful.
Three, roast pigeon
Guangdong's roast pigeon, and a lot of places in the roast pigeon, there is a big difference. Because most places of the roast pigeon, are the pigeon, with marinade simple marinade after, directly on the fire baking. This roasted pigeon, the taste is very greasy, usually can not eat much, will be very tired of mouth.
But the Guangdong pigeon is not the same, pigeon before frying, in addition to pickling, but also with brine to soak it, so you can effectively remove, pigeon greasy taste. Therefore, to do out of the pigeon, in addition to the taste is not greasy, but also its color, golden, crispy skin, one person to eat a, absolutely no problem.
Four, Wenchang chicken
In China, Guangdong Province is all provinces, eat chicken the most powerful one province. According to statistics, Guangdong Province every year eaten chicken, are hundreds of millions. In addition to the white cut chicken, the most famous chicken food here is Wenchang chicken, in addition to the representative of the Cantonese cuisine, it is also one of the "four great delicacies" in Hainan.
Uncle Mo of Hainan is particularly fond of eating Wenchang chicken, in its published food works, Wenchang chicken is always eaten by him that called a flavor. Chicken is tender, thin skin and crispy bones, especially rich in flavor, taste fat and not greasy, there want to travel to Hainan friends, must remember to try.
Fifth, Chaozhou lo mei
In the Guangdong cuisine, lo mei also accounts for a large portion of the compared to many places of lo mei, Cantonese cuisine made out of lo mei, the color of the good-looking. At the same time, the taste is also very delicious. The smell of its spices is always just right, neither too heavy nor too light, and always makes the meat taste especially fragrant.
The brine used to make marinade, the raw materials used, can be up to twenty kinds. Anise, cinnamon, allspice, licorice, ginger, Luo Han Guo, carrots, onions, soy sauce, chicken essence, monosodium glutamate, salt and other condiments, everything. The marinated goose, duck and chicken made with its marinade are all marinated delicacies that make your mouth water just thinking about them.
Six, white burned shrimp
The Cantonese people in the seafood to eat, mainly to eat its fresh taste, so they are in the cooking production, and will not use too much seasoning. In many seafood dishes, white burnt shrimp is the most popular dish, the taste of its shrimp, with fresh, sweet, tender and other characteristics.
Shrimp in the cooking, just with the right amount of green onions, ginger, cooking wine, and then a simple boil with hot water, the shrimp boiled until discolored, that is, you can control the water and fish out. Finally, with a bowl of sauce, you can serve on the table, the practice is extremely simple at the same time, but also to maximize the taste of shrimp and nutrition.
Seven, Junan steamed pig
Junan steamed pig belongs to the Guangdong Shunde's first famous dish, which once also listed on the tongue of China. This dish in its production, the use of about 50 pounds of suckling pig, the taste is extremely delicious, the production process is very troublesome, marinated to spend more than 6 hours.
Therefore, the price of this dish is not cheap, oh, in the local generally only red and white wedding, to eat this dish, pork do not look at him to steam the way to make, but its taste to eat, but fat and not greasy, and there is a tender dry crisp incense, for such a taste, is not a general steamed vegetables, can be done.
Cantonese home cooking dish name 3A, a one abalone
Hong Kong Fu Lin Hotel. A one abalone cooking culinary skills are permeated with the connotation of China's excellent traditional food culture. Mr. Yang Guanyi, the producer of Abalone, has won many honors for his outstanding achievements in promoting Chinese food culture in the international arena and has been recognized by the international gourmet community as the "King of Abalone" and "Master of Gastronomy" and has been awarded the title of "International Outstanding Man of the Year". Like shark's fin, it is one of several high-grade ingredients in Cantonese cuisine, and as a famous dish, it was listed as one of the eight treasures in the Ming and Qing dynasties.
Nourishing Yin and Yang, tonic but not dry, high nutritional value. Dried abalone is often used in Cantonese cuisine, and Ah Yi abalone is easy to cook, delicious and attractive, and has become one of the top ten famous dishes in Cantonese cuisine selected by the "First China Cantonese Cuisine Summit".
Second, Guangzhou Wenchang chicken
Guangzhou Restaurant. It is the sister dish of the traditional Cantonese cuisine "Jinhua Jade Tree Chicken". In the beginning, the chicken was produced in Wenchang County, Hainan Province, which is very famous. It is reported that Guangzhou Restaurant sent several famous chefs to visit the area, and after tasting the chicken, they found that Wenchang chicken is fat and meaty, which is true to its name, but the shortcoming is that the chicken bones are too hard, which makes it inconvenient to eat. After some research and development, it will be de-boned and chopped pieces, spelled with Jinhua ham, liver, seasonal vegetables far, etc., eat the skin and meat smooth, distinctive flavor.
Because the chicken comes from Wenchang County, Guangzhou Restaurant is located in Wenchang Road, "Guangzhou Wenchang Chicken" thus named.
Three, open-hearth roasted suckling pig
China Hotel. Guangdong's roasted suckling pig has two methods, one is burned into the skin of the light, the fire is slower, burning less oil;
The second is to burn it into the skin of the melted, burned with high fire, the process of continuous oil, the finished product skin color golden, sesame-like bubbles evenly distributed, the surface of the size of the same, the skin is more crispy. Roasted suckling pig to use a knife to slice out the skin (without meat), each skin will be sliced into 8 pieces, *** counting 32 pieces, suckling pig in a basin, pig skin covering the pig, and then with lasagna, green onion balls, sweet sauce and sugar, etc. two small plates together to eat, the flavor is unique.
Four, New Dragon Emperor Night Banquet
Shunfeng Villa. This dish, choose about 3 pounds of Australian lobster, lobster meat with fresh lilies, asparagus, etc. fried shrimp ball, lobster claw salt, plate, still according to the lobster as it is placed, shrimp ball placed in the middle of the claw feet put on both sides, lobster head and tail retention, it looks like the Dragon Teng Sihua. New Dragon Emperor Night Banquet, and the general fried lobster ball without a head and tail is significantly different from the head and tail, which is consistent with the Shunde people have a beginning and end of the business style.
V. Peninsula Imperial Bird's Nest
Peninsula Pearl Restaurant. The Imperial Bird's Nest is made in a self-selecting mode, adding five colors: red date juice, coconut juice, papaya juice, apricot juice, taro juice, and serving with the colorful juices, which is also known as "colorful bird's nest", "embroidered bird's nest", etc. The dish is a "self-selecting" one. A dish is a "self-selecting supermarket", there are guests according to personal preferences, fully embodies the spirit of humane service, which is the reason why this dish is favored.
Six, steamed East Star Spot
East Seafood Restaurant. When you go to Guangzhou, you must eat seafood. One of the East Star Spot meat plump, fresh and tender, white meat, plus steamed fish soy sauce to make the flavor complement each other, is one of the representatives of the production of raw seafood in Cantonese cuisine, focusing on highlighting the essence of the Cantonese cuisine clear, fresh, tender, slippery, cool. When steamed fish is served, the fins are stretched out and the meat is separated from the pieces and never sticky.
Seven, hanging oven roast goose
Yung Kee Restaurant. In the late Qing Dynasty, Guangdong's roast goose has been known far and wide, and nowadays it is not uncommon to find roasted flavor stores in the streets and alleys of Guangzhou. Roast goose "goose" is best to use a small head of the Qingyuan black maned goose, tender meat, delicious flavor, with a special sauce coated with light goose all over the body, with a roast goose ring hanging up, into the micro-fire grill in the grill until the skin is dry and tight, and then air-dried. With roast goose condiments sour plum sauce is very delicate, if you have plenty of time, just to go to Hong Kong for a walk, then it is recommended to try the Yung Kee's roast goose.
Yung Kee's roast goose became the "First China Cantonese Cuisine Summit" selection of the top ten dishes of Cantonese cuisine.
Eight, raw split crab meat braised sea tiger shark's fin
Shangri-La Hotel. Shark's fin is an important ingredient in high-grade Cantonese cuisine. Braised large group of shark's fin was originally the traditional signature dish of the big three yuan, it is said that in the 1920s and 1930s, it would cost 60 silver dollars to eat this dish, the use of tiger sharks and other large sharks shark's fins as raw materials, through the immersion of the hair, rolled simmering fins and other multi-processes and become, the product of the fin needle transparent and softened, flavorful, tough and crunchy, thick and not greasy.
Nowadays in Guangzhou, the practice of shark's fin can be described as a variety of days, the newest Cantonese cuisine summit in Guangzhou Pazhou Shangri-La Summer Palace of raw demolition of crab meat braised sea tiger shark's fin as a representative of shark's fin.
Nine, Yannanfei tea field duck
Meizhou Yannanfei around the dragon restaurant. "
These are the most famous dishes in Guangdong.
Tenth, Chaozhou lo mei
Chao Huang Restaurant. An important component of Teochew cuisine, its marinade with fine pork bones, plum meat, old chicken, ham, scallop, with star anise, cinnamon, incense leaves, fresh lemongrass, licorice, yellow ginger, rosmarinus officinalis, cloves, garlic, red onion, celery, carrots, onions and old soya sauce, fish sauce, chicken essence, Huadiao wine, rose hips, and other wine boiled together. Then, the poultry and livestock or aquatic products, etc. into it, heating brine, the formation of a variety of brine, such as brine goose, brine duck, brine chicken, etc., taste delicious.
Chao Huang restaurant produced "Chaozhou marinade" became the "First China Cantonese Cuisine Summit" selection of the top ten famous dishes of Cantonese cuisine.