Cantonese cuisine is one of the eight major cuisines in China, which consists of Guangfu cuisine, Chaoshan cuisine and Hakka cuisine. Cantonese cuisine originated in the Central Plains, and inherited the Central Plains diet style advocated by Confucius: "Fine food is not greasy, fine food is not greasy". Cantonese cuisine is mainly fried, fried, stewed, fried, braised, braised and buckled, and pays attention to color, aroma, taste and shape.

Cantonese people like to eat, so the golden sentence "Eat in Guangdong, taste in Chaozhou" is also circulated among the people, which is enough to prove Guangdong's unique food culture. Now that the Spring Festival is coming, let's take a look at the eight "finale dishes" that Cantonese people must eat in the New Year. I wonder if you have eaten it?

First, barbecued pork

Barbecued pork is a classic dish in Cantonese cuisine and one of the most attended dishes. The earliest barbecued pork was called "inserted barbecued pork", and later it was gradually called barbecued pork. The meat is tender and juicy, bright in color and rich in fragrance. The balance between fat and lean meat is the best.

The practice of barbecued pork is very particular. Pork should be pruned with some meat tendons, and the pork must be fresh and fine in texture. Besides, sauce is the soul. Southern milk, seafood sauce and mixed soy sauce should be used. The most important thing is that adding rose wine will make the barbecue taste different.

Second, roast goose.

In the eyes of Cantonese, roast goose is definitely the first. It can be said that a banquet without roast goose is incomplete and soulless. Roasted goose originated from roast duck, and was roasted with black mane goose as raw material through more than ten processes. A delicious roast goose needs bright red color, skin, meat and bones are not separated, and the entrance is separated. It has the characteristics of crispy skin, tender bones, fat but not greasy. It is really enjoyable to eat with some sour plum sauce.

Third, rich pig hands

Cantonese people pay more attention to folk customs and traditions, so many ingredients should be meaningful, just like pig hands. Everyone thinks that pig hands are money-making hands. Eat them, and the new year will be rich. In addition, Nostoc flagelliforme will be added when cooking this dish, because Nostoc flagelliforme is homophonic with making a fortune, and its meaning is more vivid.

Fourth, boiled chicken.

White-cut chicken is also called white-cut chicken, because it is cooked without seasoning and cut as you eat, so it is called "white-cut chicken". Authentic boiled chicken needs "three dipping and three extracting", that is, the skin is yellow, the meat is white, tender and delicious, and the taste is extremely delicious. Moreover, the authentic boiled chicken has bloodshot, which does not mean that the chicken is not cooked, but it is really fresh and tender. This is the effect that Cantonese people want.

Five, steamed fish

As the saying goes, "relying on mountains to eat mountains, relying on the sea to eat the sea", Guangdong has a superior geographical position and rich seafood, and fish is the most common delicacy. In addition, fish is also essential on the dining table in China, because fish also represents "more than a year", and folks often say that "nothing can be done without fish", so a delicious fish is essential.

Six, boiled shrimp

Cantonese people like to eat boiled food, because only boiled food can really taste delicious. Many people think that cooked food is simply boiled water. In fact, boiled food is very particular, and the requirements for ingredients are very high. It must be fresh and cooked, and it is necessary to achieve the best balance between umami nutrition and safety, so that it is fresh but not light, clear but not vulgar.

Seven, potted vegetables

Potted vegetables are a unique eating habit of Guangdong people, which is actually similar to the braised dishes in our north. Pot dishes are made more exquisitely, and the ingredients used are very diverse. Abalone, sea cucumber, shellfish and other ingredients are all available, and mushrooms and cabbage are inexhaustible. It is made by frying, frying, burning, boiling, stewing and marinating, and then it is put into the pot layer by layer. On holidays, everyone will eat potted vegetables, which means reunion and good weather.

Eight, roast suckling pig

Roast suckling pig plays an extremely important role in Guangdong people's minds, and it will be a famous dish on holidays, ancestor worship and wedding banquets. Roast suckling pig was listed as "Eight Treasures" in the Western Zhou Dynasty, and became an important dish at the Manchu-Han banquet in the Qing Dynasty. The color is ruddy, the shape is complete, the skin is crisp and tender, fat but not greasy, fresh and delicious.

Roast suckling pig is a real dish, a grand finale, which is not available in ordinary restaurants in Guangdong. Reservations must be made in advance, but the price is quite expensive. If you have few family members, you can order a "meal". Although it is not as domineering as the whole meal, you can also enjoy its delicacy.