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 Chinese cuisine to the world for the first time, including 10 Cantonese cuisine, which 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.
Lazy meow will talk to you about Cantonese food today. Let's have a look. What is this 10 Cantonese cuisine? How many did you eat? It's all the hearts of Cantonese people.
Crispy roast goose 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. Because there was no abundant inkstone duck in Hangzhou, the chef at that time changed the duck into goose, but still adopted the practice of 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 courses. 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 refers to only 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 processes and be cooked with slow fire. When loading the plate, the chicken will be cut into strips, and the plate should have a sense of shape. When you eat chicken, you will have a variety of seasonings. The meat is smooth and tender, and the taste is fragrant but not greasy, which makes people memorable.
White-cut chicken, also known as white-cut chicken, is prominent in the name of the dish and is the practice of chicken. In fact, there are boiled chicken in many special dishes in southern China, but the boiled chicken in Guangdong is relatively more famous. 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 put the whole chicken in the pot and cook it until it is just raw, without adding any seasoning. When you want to eat, you will cut it into small pieces and serve it. 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.
Guangdong cuisine is also known as the "savage cuisine" among the four major cuisines because of its rich ingredients, and sometimes there are some strange ingredients. 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 three kinds of snakes are used in the 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 hours to cook snake meat, and it needs 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. Made of abalone, sea cucumber, tendon and other hard dishes, plus clear soup and Fujian old wine. The mini Buddha's Leaping Wall in Cantonese cuisine 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 simplified, 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, there was a practice of storing wrapped cooked chickens in salt piles, which gradually spread. Dongjiang is the seat of Hakka, so people gave it a name, called Hakka brine chicken.
Hakka hand-torn salted chicken is a cold dish. Salted chicken, with spices such as Jiang Sha, is thin and tender, even the bones are delicious, and it tastes fresh and salty.
Next, this Hakka bean curd brain is also a classic of Hakka cuisine in Cantonese cuisine. Fermented tofu, a kind of fermented vegetables, refers to the practice of filling tofu with stuffing and then heating it into vegetables. In addition to tofu, bitter gourd, eggplant and pepper are similar, all of which originated from Hakka food culture.
When making Hakka bean curd brain, it is a great test of cooking. First of all, dig a small hole in the middle of tofu. The hole can't be dug, otherwise it can't be filled in. The stuffing inside can be different kinds of meat stuffing, or shrimp, mushrooms and other ingredients. The cooked tofu is delicious, chewy and rich in soup, which can make people's appetite open instantly.
People in Shunde, Guangdong 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, slicing, disassembling, chopping, fermentation, raw food and pickling. This home-brewed shad originated in Shunde, Guangdong Province, and is the work of a chef in Shunde.
In my hometown, the brewing method is used to brew shad. Peel the skin of shad completely, remove the fishbone, chop the fish, brew it with various ingredients, fry it until both sides are golden, and then pour the sauce on it. The fermented shad is delicious and delicious after being cooked.
Roast suckling pig is also a traditional Cantonese dish that often appears on the dining table of Cantonese people. There are hemp skin suckling pigs and smooth skin suckling pigs. When pockmarked suckling pigs are roasted with heavy oil, sesame-like bubbles will appear on the surface of pigskin. Compared with smooth-skinned suckling pigs, hemp-skinned suckling pigs have more crisp taste, crispy skin and rich flavor.
Braised goose in Chaoshan is a Chaoshan dish in Cantonese cuisine. The goose chosen is a special product of Chaoshan area, which is fat, fragrant and tender. In the process of making Chaoshan braised goose, various spices and spices will be used for marinating, and sweet southern ginger will be used instead of ginger. When Guangdong people eat braised goose meat, they will also serve it with garlic vinegar and eat a mouthful of goose meat dipped in sauce. It is fragrant and slippery, and the more you chew it, the more fragrant it becomes.
Learn from laziness.
The dishes above 10, such as 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 one of the four major cuisines.