Cantonese cuisine is characterized by a wide range of exotic ingredients and a wide variety of fancy dishes. What flies in the sky, what crawls on the ground and what swims in the water can almost all be served. Partridge, sparrow, leopard civet, civet, pangolin, sea dog fish and other birds of prey needless to say; cats, dogs, snakes, rats, monkeys, tortoises, and even those who do not know the wrong as "locusts" of the grasshopper, but also in the list of cooking, and once the chef's hand, suddenly turned into exotic wonders and delicacies, every time so that the food appreciation, sigh of appreciation for the! "exotic and precious".
Cantonese cuisine is another prominent feature of the amount of fine and fine, ingredients and clever, beautiful and colorful decorations, and good at imitation of innovation, a wide range of varieties, the 1965 "Guangzhou Exhibition of Famous Dishes and Beauty Points," the introduction of 5457 kinds of as much.
The third characteristic of Cantonese cuisine is that it pays attention to the quality and flavor, and the taste is relatively light, striving for freshness and beauty in lightness. And with the seasonal changes, summer and autumn favor light, winter and spring favor rich, the pursuit of color, aroma, taste and type. Taste is clear, fresh, tender, crisp, smooth, fragrant; seasoning throughout the sour, sweet, bitter, spicy, salty; this is the so-called five nourishing six flavors.
Famous dishes of Cantonese cuisine include: roast suckling pig, white burnt shrimp, dragon and tiger battles, chicken, taro buckle meat, braised shark's fin, Whampoa scrambled eggs, stewed worms, dog meat in pot, colorful stir-fried snake, chrysanthemum, dragon, tiger, and phoenix snake soup, etc. All of them are famous Guangzhou dishes with local flavors
Guangzhou Wenchang Chicken
[Cuisine〗Cantonese cuisine Characteristic Features Famous Guangzhou dishes. It is made of Hainan Island Wenchang Chicken, with ham, chicken liver, and cabbage, boiled, steamed, and stir-fried.
Cuisine Guangzhou Wenchang Chicken
Cuisine Cantonese
Features Famous Guangzhou dish. Boiled, steamed and stir-fried with Hainan Island Wenchang Chicken, ham, chicken liver and Chinese cabbage.
Raw materials
1250g of fat tender chicken, 65g of cooked lean ham, 250g of chicken liver, 300g of cabbage 5g of refined salt, sesame oil, cooking wine, monosodium glutamate 1g each, wet starch
Production process
Cook the whole chicken on a low flame for 15 minutes, remove the bones, cut into 24 slices on the diagonal; chicken liver with refined salt and cook until just cooked, remove the slices and cut into 24 slices in a bowl, the ham is cut into the same 24 slices of the same size; chicken, ham, chicken liver slices spaced apart on the butterfly into a fish scale shape, together with the chicken head, wings, tail into the original shape of the chicken, steamed over low heat and removed decanting; put oil, cooking wine, broth, monosodium glutamate, wet starch thickening over medium heat, add sesame oil.
Oyster king phoenix claw
〖Cuisine〗Cantonese cuisine Characteristics of the famous Guangzhou cuisine. Cantonese people are addicted to chicken claws, eat a lot of ways. But this dish is cooked in a delicate way, first boiled, then fried and then stewed.
Cuisine Name: Oyster King Phoenix Claw
Cuisine Cantonese
Features Famous Guangzhou cuisine. Cantonese people are addicted to chicken claws, and there are many ways to eat them. However, the cooking method of this dish is delicate, first boiled, then fried and then stewed.
Raw materials
750 grams of chicken feet, scallions, ginger 20 grams each, soy sauce, oyster sauce 30 grams each, monosodium glutamate, fennel, 15 grams of Chenpi, salt, pepper, sesame oil
production
Take off the outer shell of the chicken claw, remove the tip of the toes, with soy sauce mixed well; the oil is seventy percent of the heat into the chicken claw deep-fried to a large red, remove the soak in fresh water for 2 hours, remove the water control, and the ginger, strips of onions, and the chicken claw, and the chicken claw, and the water, and the water, and the water. and ginger, scallions, salt, sugar, monosodium glutamate, cooking wine, soy sauce, soup, fennel, pericarp, peppercorns, together with high-fire steaming, fish up the chicken claws, leaving the original juice; medium heat hot oil, add cooking wine, soup, chicken claws, oyster sauce, sugar, monosodium glutamate, the original juice, soy sauce
Kirin Sea Bass
Department〗Cantonese Cuisine Characteristics Famous Guangzhou cuisine, the dish dish is very careful to dish out a number of ingredients to cut
Dishes Kirin Sea Bass
Cuisine Cantonese
Features Famous Guangzhou cuisine, this dish is very elaborate
Information
Seabass 1000 grams of mushrooms 6, 300 grams of ham, 150 grams of bamboo shoots 20 grams of ginger, 8 grams of salt, 25 grams of wine, pepper, monosodium glutamate
Making
(1) Seabass cut off the head, tail, from the middle of the back of the split into 2 pieces, and then cut into 2 pieces. Split from the middle back into 2 large pieces, each slice diagonally cut into 6 small slices, and then marinated with fine salt, wine, pepper, monosodium glutamate (MSG), mushrooms softened and cut into 12 slices; fish head, tail rows in a dish, (2) fish, mushrooms, ham, bamboo shoots each take 1 piece of a group of 12 groups, ***12 groups, rows of good into the steamer in the steamer basket for 8 minutes, salt, MSG, water, sesame oil, starch thickening to pour in the .
Dongjiang Salt-baked Chicken
〖Cuisine〗Cantonese cuisine Characteristics Unique method of production, rich flavor, smooth skin and meat, yellowish color, crispy skin and tender meat, meat and bone aroma, attractive flavor
Cuisine Dongjiang Salt-baked Chicken
Cuisine Cantonese
Traits Unique method of production, rich flavor, smooth skin and meat, yellowish color, crispy skin and tender meat, meat and bone aroma, attractive flavor
Course Name Dongjiang Salt-baked Chicken
Course Description Cantonese
Traits The method of production is unique, flavor, smooth skin, meat and bone aroma, attractive <
Raw materials
Weighing about 1500 grams of fat and tender chicken 1 (hair yellow, beak yellow, feet yellow, laying eggs of the hen is called Xiang chicken), ginger, green onion 10 grams each, 25 grams of coriander, coarse salt
Production process
1, frying pan on a small amount of water, the next 4 grams of refined salt to heat up, into the sand and ginger, mixing well and remove, divided into 3 small dishes, add 15 grams of lard to each dish for food. The first is to add 15 grams of lard to each dish for serving. 75 grams of lard, 5 grams of refined salt and sesame oil, monosodium glutamate into flavor sauce. A piece of anti gauze paper brushed with peanut oil to be used. 2, will be slaughtered live chickens, remove the hair to wash the viscera, hanging dry, remove the tip of the toes and the mouth of the crust, on each side of the wings and shoulders of a knife, in the neck bone on the chopping a knife, and then 3.5 grams of refined salt to rub the chicken cavity, and into the ginger, green onion, anise end, the first with a brush of oil not wrapped in gauze, and then wrapped in gauze that has been brushed with oil. 3, with high fire hot frying pan, under the coarse salt fried to high temperature, remove 1/4 into the casserole, put the chicken in the casserole, the remaining salt covered in chicken, cover the pot tightly, baked over low heat for about 20 minutes until cooked. 4, take out the chicken, remove the Saran Wrap, peel off the chicken skin (to be used), tear the chicken meat into pieces, chicken bones apart, add the flavor sauce and mix well, and then plate (bone at the bottom, meat in the middle, skin cover on the top), put together in the shape of a chicken, cilantro on the two sides of the chicken that is completed. Eat with the sauce of sand, ginger, oil and salt.
Hua Diao Chicken
〖Cuisine〗Cantonese Cuisine Characteristics Unique method of preparation, color like amber, fresh and delicious, famous.
Cuisine Name: Hua Diao Chicken
Cuisine Cantonese
Features Unique method of preparation, amber color, fresh and delicious, famous.
Information
1 hen 1250 grams, 30 grams of honey, 75 grams of pork fat, 50 grams of oyster sauce, 35 grams of ginger, 100 grams of Huadiao wine, 35 grams of green onion, 125 grams of light broth, 5 grams of monosodium glutamate
Making Process
1. Chicken slaughtered, put into a pot of boiling water blanch for about 2 minutes, take out to remove the clean fluffy dirt, then add weight to the roll, fish out. The skin should be dry. First coated with oyster sauce, and then coated with bee mice on the skin. Pork fat cut into thin slices, the rest of the oyster sauce, honey, monosodium glutamate and two soup in a bowl, mixed into a sauce. 2. frying pan with high heat, paste pork fat slices in the bottom of the pan, fry until there is grease secretion, that is, the egg side on the meat surface. Fry to both sides of the legs, coercion yellow, add ginger, green onion mix well, continue to add Huadiao wine, slightly fried, under the sauce, cover with high fire, that is, the end away from the fire; to be a slight drop in temperature and then back on the stove. So repeated 8 times, its goat turn the chicken body 3 times, that is, each side of the stew, need to end away from the fire mouth twice; so repeated stewing Fire Bureau, about 12 minutes, the last end away from the fire mouth, need to wait 3 minutes before uncovering the cover, remove the ginger, green onion, oil residue, the chicken is removed, cut into pieces, when plating chicken shape, dripping the original juice on the surface that is completed. Attention: the chicken stewed repeatedly, after 8 times, about 12 minutes, taste very good, and the meat is crisp and tender, the authentic
Fried Chicken
〖Cuisine〗Cantonese Cuisine Characteristics Fried Chicken can be said to be the signature chicken of the Cantonese cuisine, the skin is crisp and tender meat, indispensable to birthday feasts and banquets
Name of the dish Fried Chicken
Course Cantonese
Trait Deep-fried Chicken is the signature chicken of Guangdong cuisine, the skin is crisp and tender meat, birthday feasts and banquets can not be missed
Course Name Fried Chicken
Course Cantonese
Traits Deep-fried Chicken
Traits It is the signature chicken of Cantonese cuisine, with crispy skin and tender meat, which is indispensable for birthday feasts and celebrations
Information
One chicken, weighing about 1, salt, Shaoxing wine, ingredients: salt, ginger juice, chicken soaking ingredients: peppercorns, star anise, tangerine peel, gui pi, ginger, strawberry fruit. Sugar and vinegar material: sugar, white vinegar
Making process
One, chicken washed, with ingredients to rub the chicken cavity. Second, soak the chicken with cloth bag, add ten cups of water and boil for twenty minutes, take up the bag, add salt, wine and chicken, and cook until the skin of the chicken is raised. Third, mix the sweet and sour material, stewed in water until dissolved, coated in the chicken body, seasoning coated chicken cavity, hang the chicken in the wind, the chicken skin is slightly dry and then coated with sweet and sour material, repeat to do four to five times, and finally the chicken blown to dry four, boil a large amount of oil, the chicken into the deep-fried until golden brown, see the chicken leg meat contraction is cooked, chopped pieces on the plate that is done
Mixed winter melon cap
〖Department〗Cantonese cuisine Characteristics Beautiful modeling, color, taste and freshness. Colorful, refreshing flavor, rich nutrition
Cuisine Name Mixed winter melon cap
Cuisine Cantonese
Features Beautiful shape, colorful, refreshing flavor, rich nutrition
Raw material
1 winter melon (weighing about 2~2.5kg), 250g of pork, 25g of cooked ham, 15g of mushrooms, 100g of fruit, 150g of Job's Tears. 150 grams. Seasoning:Pepper a little