Guangdong cuisine

Cantonese cuisine consists of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine. It is one of the four major cuisines in my country.

Guangzhou cuisine is based on the collection of excellent folk delicacies from all over the province, constantly absorbing the essence of my country's major cuisines, drawing on the strengths of Western recipes, and integrating them into one cuisine. Guangzhou cuisine uses a wide range of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has various varieties. In 1956, there were 5,447 delicacies introduced at the "Guangzhou Famous Dishes and Pastries Exhibition". There are 815 types of dim sum and hundreds of snacks that are related to the dishes. Guangzhou cuisine is the main body and representative of Cantonese cuisine. There are as many as 21 cooking methods in Guangzhou cuisine, especially stir-frying, frying, stewing, deep-frying, stewing, stewing, and simmering. They pay attention to the heat and the color, aroma, taste, and shape of the dishes produced. The taste is mainly clear, fresh, tender and crisp, focusing on clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy. Seasonality is strong, strive for lightness in summer and autumn, and focus on richness in winter and spring. The more common Guangzhou dishes include white-cut chicken, boiled sea shrimp, suckling pig in an open oven, roasted duck in a hanging oven, snake soup, shrimps soaked in oil, braised large skirt fin, steamed seafood, grilled ginseng with shrimp roe, etc...

The eating habits of the Chaoshan area are close to those of southern Fujian. At the same time, they are also influenced by the Guangzhou area. They gradually combine the strengths of the two families and create a unique flavor. In recent years, new Chaozhou cuisine has absorbed the essence of cuisines from all over the world and has become famous at home and abroad. Chaozhou cuisine pays attention to knife skills and shapes, and is good at cooking techniques such as braising, stewing, roasting, frying, steaming, stir-frying, and soaking. It is most famous for cooking seafood, soups and beets. The taste is still fresh, rich but not greasy. I like to use condiments such as fish sauce, satay sauce, plum cake sauce, and red vinegar. Famous dishes include roasted wild goose, Huguolai, crab balls in clear soup, oil-soaked conch balls, crepe sweet meat, Tai Chi taro paste, etc.

Dongjiang cuisine is also called Hakka cuisine. The Hakkas were originally from the Central Plains. After moving south, their customs and food still retained a certain style of the Central Plains. The dishes mostly use meat and rarely aquatic products. The main ingredients are outstanding and the aroma is strong. The sauce is heavy and the taste is salty. It is famous for its casserole dishes. Representative dishes include salt curium chicken, yellow duck, braised pork with pickled vegetables, beef balls, crispy sea cucumber balls, etc.

In addition to formal dishes, Guangdong’s snacks and snacks are also exquisitely made, and the dietary customs of various places also have their own unique features, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These dietary customs have gone beyond the scope of “eating”. , became the food culture of Guangdong.

Guangzhou Food

Guangzhou people are famous all over the world for their love of food and their ability to eat. To put it more exaggeratedly, Guangzhou people eat everything except four-legged tables. So, Sparrows, partridges, pangolins, bats, fur seals, rats, cats, dogs, snakes, monkeys, turtles... More than a thousand ingredients can be turned into delicacies on the table, and even grass insects that are mistaken for "locusts" by the ignorant. It is also included in cooking, and once it is in the hands of the chef, it immediately becomes a rare and delicious delicacy, which makes people at home and abroad look at it with admiration and amazement.

Guangzhou is located in the subtropics. There are many varieties of tropical and subtropical fruits. Fresh fruits are available all year round, so it has a high reputation as the "Hometown of Fruits". There are more than 500 varieties of fruits in Guangzhou, among which lychees, bananas, papayas, and pineapples are the most widely distributed, have the largest yields, and have the best quality. They are known as the four famous fruits in Lingnan.

Food in Guangzhou has a long history and is famous both at home and abroad. Cantonese cuisine, one of China's eight major cuisines, has become the most popular cuisine at home and abroad because of its unlimited use of ingredients, emphasis on quality and taste, fresh taste, variety of dishes and flavors, and endless variety. It is composed of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine, with Guangzhou cuisine as the main body. It has the characteristics of a wide range of ingredients, fine preparation, light taste, rich seasonal changes, and scientific nutrition. The scale of Guangzhou's catering industry is second to none in the country.

Cantonese dim sum is characterized by a wide selection of ingredients, fine preparation, various styles, both salty and sweet, and fresh taste. Each type of dim sum pays attention to the harmonious color and different shapes, which complement each other and make you never get tired of eating them.

Dim sum snacks with local characteristics include: shrimp dumplings, dry steamed siomai, pink fruit, Pantang water chestnut cake, honeycomb taro wedges, chicken cakes, glutinous rice chicken, hometown saltwater corner, etc. There are countless famous snacks, famous snacks and famous flavor foods. Such as the Manchu-Han Banquet at Guangzhou Restaurant, seasonal fruit snacks at Beiyuan Restaurant, dim sum banquet at Panxi Restaurant, Chaozhou cuisine at Nanguo Restaurant, braised large skirt wings at Dasanyuan Restaurant, golden-skinned suckling pig at Datong Restaurant, etc. .

Most restaurants and bars in Guangzhou operate "three teas, two meals and one late night snack", which integrate food and entertainment, have long business hours, and have an eclectic mix of flavors in the food market, satisfying the needs of all types of tourists. .

Guangdong flavor

Guangdong snacks belong to the Lingnan flavor. They mostly come from the folk, and most of them have been passed down and become traditional famous foods. There is a difference between current Cantonese snacks and dim sum. Snacks specifically refer to small rice and noodle foods sold by street shops and are relatively simple to make. Dim sum refers to various varieties of teahouses, morning teas, and Sunday pastries. Their characteristics are: flowers. There are many styles and exquisite shapes.

The mature methods of Guangdong snacks are mostly steaming, frying, boiling and deep-frying, which can be divided into 6 categories: oil products, that is, fried snacks, which are made of rice, noodles and grains and have different flavors. ; Cakes, mainly made of rice and noodles, followed by miscellaneous grains, are steamed and cooked until cooked, and can be divided into two categories: fermented and unfermented; flour and flour foods, made of rice and noodles as raw materials, are mostly cooked made. Porridge has many names, most of which are named after the ingredients used, and some are also named after the flavor and characteristics of the porridge; desserts refer to various sweet snack varieties, excluding noodles and cakes, with ingredients other than eggs, In addition to milk, most of them are roots, stems, stalks, flowers, fruits, kernels, etc. of plants; omnivores include anyone who does not fall into the above categories. They are named because they use a variety of ingredients. They are famous for their low prices and diverse flavors. .

Crystal Lotus Seed Paste Buns

It is made by folding semi-fermented dough and pastry dough (pastry dough) into a wrapper, filling with lotus seed paste, filling it into a round shape, and steaming it. Its skin is white, with clear layers, soft and slightly refreshing, sweet and delicious. Fenguo is made by wrapping stuffings such as shrimps and pork in starchy flour and steaming them into a rectangular shape. The skin is thin, white, soft, and translucent, and the filling inside the corner is visible. The filling is delicious and fragrant. This product has a long history. At the end of the Ming Dynasty and the beginning of the Qing Dynasty, Qu Dajun's "Guangdong Xinyu" records the dietary customs of Guangzhou: "Soak white rice for half a month, add it to white japonica rice, grind it into powder, and moisten it with lard. It will be bright and thin. It is filled with tea dew, bamboo fat (bamboo shoots), meat cubes, and amanita, and is called Fenjiao. "In the 1920s and 1930s, restaurants and teahouses competed to create famous dishes to attract customers. Tea Fragrance Room. The pink fruit created by a female pastry chef of Ejie is the best, and people call it Ejie pink fruit. In the 1940s, the tea room closed down, and Ejie's descendants moved to Datong Restaurant, and Ejie's pink fruit became the famous snack of Datong Restaurant. After the 1950s, major teahouses and restaurants also provided it as refreshments. Pink fruit has become one of the beauties of Yangcheng.

Water chestnut cake

Steamed with water chestnut powder mixed with sugar water. Water chestnut, also known as horseshoe in Cantonese, hence the name. It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste. This product is the most famous from Panxi Restaurant in Guangzhou. Because Pankhou where it is located is a place rich in horseshoes. The water chestnut powder produced has fine powder, large crystals and sweet taste, and can be made into a variety of snacks and snacks. The water chestnut cake made from it is a traditional famous dish of Panxi Restaurant and is suitable for all seasons.

Lunjiao cake

It is made by fermenting and steaming rice slurry. The cake body is crystal-clear and snow-white, with an oily and smooth surface; the small holes in the inner layer are connected horizontally and vertically, evenly and orderly; the texture is soft and smooth, and the taste is sweet and fragrant. This product is named after it was first created in Lunjiao Town, Shunde County, and has a history of hundreds of years. "Shunde County Chronicles" written during the Xianfeng period of the Qing Dynasty records: "Lunjiao cakes were made by literati and officials in the Ming Dynasty who would not travel a hundred miles away by boat. In fact, there was only one famous person at that time. Beside the Huafengwei Bridge, there were stones at the bottom of the river. When the clear spring came out, his family would put it on a stone and wash the sugar to clarify it and remove the turbidity. It was not used by others. However, later generations used the method of adding egg white to remove the turbidity when boiling sugar, which has been passed down and followed by the footprints of overseas Chinese. And spread to all parts of Southeast Asia.

Honeycomb taro wedges

Used taro paste as skin, stir-fried lean pork, shrimp, mushrooms, etc. as filling, wrapped into a square shape, and fried in oil pan . Its skin is golden in color, with small eyes densely covered on the surface, shaped like a honeycomb, crispy on the outside, soft and smooth on the inside, with a slightly juicy filling, which is delicious and fragrant. This product is a must-have snack in the tea market and is popular in Guangxi and Hainan. The taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro angle.

Punched meatballs

Punched meatballs are a nutritious and unique Hakka soup dish. Use fresh beef or lean pork as raw material, potato starch, pepper, and condiments. Chop the fresh meat into puree with a thick iron mat, add condiments, squeeze into balls, and cook slowly with pork bone soup. The meatballs are tender, crispy and have a unique flavor, which is loved by young and old alike.

Dip with duck

Dip with duck is a summer delicacy that Hakka people can’t stop having fun with.

May and July are the seasons when duck is on the market. You can taste this delicious seasonal dish at any time in Hakka cities and towns.

Duck dip uses young duck as raw material, and uses raw meat, garlic, vinegar, white sugar and glutinous rice as ingredients. Slaughter the duck, remove the internal organs, wash, scald, smear it with fresh lard, and cut it into small rectangular pieces. Then dip it in oil, Jinbu Huan or garlic vinegar, which gives it a unique flavor.

Honey barbecued pork

is a traditional dish. The preparation method is to cut the skinless semi-fatty lean pork into vegetables, put it in a clay pot, add seasonings and marinate it for 45 minutes, then skewer it with barbecued pork rings, put it in the oven and bake it for 30 minutes until cooked, pour it evenly with syrup, Bake for 2 minutes and serve. The meat of this dish is salty on the inside and sweet on the outside, with a slight honey taste. The lean meat is burnt and the fat meat is sweet.

Roast goose

Roast goose is a traditional barbecue meat dish in Guangzhou. Roast goose is derived from roast duck. The goose is preferably medium or small Qingyuan black brown goose. The wings, feet and internal organs are removed from the whole goose. It is blown with air, coated with five spices, sewn on the belly, scalded in boiling water, super cold water, and sugar water. The skin is dried in air and then pickled. Finally, it is hung in the oven or turned over an open fire and baked. It is cut into pieces and placed on a plate before eating. The roast goose is golden red in color and delicious. There are many roast goose shops in Guangzhou, the most famous ones are the roast goose at Yuji Roast Goose Restaurant in Changdi and the Shenjing Roast Goose on Changzhou Island in Huangpu District.

Western food

Western food has become very popular since it entered Shenzhen in the 1980s. Currently, all major star hotels have Western restaurants. In addition to Western restaurants, cuisines from various Southeast Asian countries are gradually entering Shenzhen. The first is Thai food, run by Zhongtai Restaurant, which is very popular. A Vietnamese restaurant is opened on the second floor of the Nanguo Film Federation. Shanglinyuan Hotel, Guangdong Hotel, Sunshine Hotel, etc. have successively opened Korean and Japanese cuisine. A snack bar in OCT specializes in Indonesian cuisine.

Northeastern cuisine

Northeastern cuisine, based on Manchu cuisine, absorbs the specialties of cuisines from all over the country, especially Shandong cuisine and Beijing cuisine, and continuously develops to form a unique flavor. Its characteristics are: salty and sweet, crispy and crispy, fresh color and rich flavor, bright oil and rich sauce, attention to shape, and cooking methods such as grilling, frying, roasting, roasting, steaming, stewing and boiling. Dishes such as "White Meat Blood Sausage", "Assorted Hot Pot", "Mandarin Duck and Prawns" are in a league of their own.

Shenzhen now has many Northeasterners, so Northeastern cuisine has naturally been moved to Shenzhen, especially the dumpling restaurants opened by Northeasterners, which are very popular.

Beijing cuisine

The characteristics of Beijing cuisine are formed by the fusion of palace flavor, halal flavor and Shandong flavor. The cooking skills are good at roasting, popping, frying and roasting. The texture of the dishes is more important than tender and crispy, the taste is more important than the fresh aroma, and the appearance is important. Famous dishes include: Beijing roast duck, Beijing water cake, hotpot mutton, etc.

Baiyun Pork Knuckle

Baiyun Pork Knuckle is one of the famous historical dishes in Guangzhou. The preparation method is to wash the pig hands (front legs), cut them into pieces, cook them, rinse them in flowing spring water for a day, pick them up, boil them with white vinegar, sugar and salt, let them cool and then soak them for a few hours. Ready to eat. Because the spring water for soaking pig's knuckles is taken from Baiyun Mountain, it is named "Baiyun Pig's Knuckles".

This dish of Baiyun Pork Knuckle is sour and sweet, fat but not greasy, and the skin is crispy, so you won’t get tired of eating it. When making this dish, emphasis is placed on color, aroma, taste, and shape, and if "five willow ingredients" or red pepper shreds are added for decoration, the color will be brighter and the taste will be better.

Braised large skirt wings

Braised large skirt wings is a high-end delicacy in high-end banquets. Firstly, the dishes are delicious, and secondly, they use high-quality skirt wings, which are simmered in a large amount of soup from various meats.

In the 1930s, this dish was made by Wu Luan, known as the "King of Wings" at Dashanyuan Restaurant. With his unique cooking method, he cooked tough, crispy and clear soup. The wings are fresh, rich but not greasy, and are of the highest quality, and are highly praised by diners.

Guiling jelly

Guiling jelly is a mysterious brown color and is gelatinous. It takes the shape of the container, a small bowl and a small bowl. It looks crystal clear after adding honey. , take a spoon and cut it into small pieces horizontally and vertically, squeeze them together, and the lotus roots are broken and connected. The entrance is sweet and the aftertaste is bitter. It is said that the bitterer the better, it can clear away heat and reduce internal heat, so it is better to eat more.

Cantonese rice dumplings

Cantonese rice dumplings are large in size and unique in appearance. In addition to fresh meat rice dumplings and bean paste rice dumplings, there are also diced chicken, duck meat, barbecued pork, egg yolks, mushrooms, and mung beans. Assorted rice dumplings mixed with puree and other fillings.

Guangdong delicacies: Guangdong snacks and dim sum have the same origin and have a long history. Qu Dajun’s "Guangdong New Language" records a variety of folk delicacies, such as pink fruit, rice dumplings, rice dumplings, crisps, etc., which are still popular today. .

Although there are not as many varieties of snacks as dim sum, the ingredients are more complicated than dim sum and can be divided into six categories. In addition to porridge, there are also: oil ware, which is fried rice and flour food, salty ones include fried dough sticks; Xiaokou dates, crispy twists; salty and sweet ones such as salty pancakes. This kind of snack is not very seasonal and is available all year round, but it is most popular in winter. When eaten, it is usually paired with porridge to make it thin and thick.

Noodles

The varieties include fried dough sticks, Yi noodles, wontons, dumplings, etc. Wonton has been introduced to Guangdong for a long time. Nowadays, it is most popular in Guangdong to eat wontons and noodles together. It is called wonton noodles and is available in both urban and rural areas. It is made of flour mixed with egg liquid, rolled into a thin crust, stuffed with minced pork, shrimp, etc., cooked together with whole egg noodles, and served with shrimp in soup. It is famous for its refreshing noodles, tender filling, and fresh soup. superior.

Cake powder

The famous cakes include Lunjiao cake, sponge cake, cotton cake, bowl cake, noodle cake, radish cake, taro cake, water chestnut cake, etc. Among them, Lunjiao cake The cake got its name because it was produced in Lunjiao Town. According to the "Shunde County Chronicle", it has been popular in the Ming Dynasty and has a history of hundreds of years. Now it has spread throughout the province and even throughout Southeast Asia. Famous rice noodles include rice rolls, Shahe rice noodles, rice noodles, etc. The appearance of rice rolls looks a bit like pig intestines, hence the name. The fillings can be changed anytime and anywhere. Those using pork are called pig intestines, those using beef are called beef intestines, and those using dried shrimps, pork liver, and fish fillets are all named according to their fillings. Shahe Noodles are the best ones produced in Shahe Town, a suburb of Guangzhou, hence the name.