White cut chicken, also known as white chopped chicken, began in the Qing Dynasty folk hotels, because the chicken cooked without seasoning white boiled and eaten with chopping, so it is also known as "white chopped chicken", over the centuries, white chopped chicken to introduce new, everlasting, and has become a classic traditional dishes in Guangdong, belonging to the Cantonese cuisine. This dish is golden in color, with crispy skin and tender meat, exceptionally tasty and long-lasting, and is characterized by easy production, just cooked but not rotten, without ingredients and maintaining the original flavor. Nowadays, there are more than 200 chicken dishes in the Cantonese cuisine kitchen, and the most commonly eaten chicken is the white cut chicken, with original quality and flavor, crisp skin and smooth meat, suitable for both large feasts and small banquets, favored by diners, and famous in Guangdong, Hong Kong and Macao. In the Guangzhou Food Festival, White Chicken was awarded as one of the "Top Ten Famous Dishes of Guangzhou", and by the government officials and the five major associations of Guangzhou's catering industry as one of the "Top Ten Famous Dishes of Guangzhou", and was selected as one of the top ten famous dishes of the "Guangzhou Famous Dishes PK", which was created by the Guangzhou Daily. PK" list of ten famous dishes, but also by the Chinese Cuisine Association as "Chinese cuisine" of Guangdong's top ten classic dishes. Detailed

2 braised pigeon

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Chinese cuisine of Guangdong's top ten classic dishes

Baked lobster in soup is a colorful and fragrant traditional dishes, belonging to the Cantonese cuisine. This dish is a seafood dish made of lobster as the main ingredient with high soup. This product is white and tender meat, delicious flavor, high protein content, low fat content, rich in nutrients. Especially suitable for nourishing food. Lobster is a delicacy of the sea, as well as a large amount of calcium and selenium. Cholesterol content is also high, moderate consumption is no problem! Baked lobster in soup should take the day fresh lobster with high soup simmering. Detailed

3 Crispy Roasted Goose

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Chinese Cuisine of Guangdong's Top Ten Classic Dishes

Crispy Roasted Goose is a classic traditional dish in Guangdong, is a whole goose with the fins and the head baked and made of the Cantonese cuisine of the Canton Cuisine (Canton Cuisine) is one of the representative dishes of the Canton Cuisine (Canton Cuisine), the long time with the head of the star occupies the Cantonese cuisine menu, as early as in the Qing dynasty has been As early as the Qing Dynasty, it has been famous for a long time. Crispy Roasted Goose is a barbecued goose chopped into small pieces, its skin, meat and bones are connected but not detached, and it can be separated in the mouth, with the characteristics of crispy skin, tender meat, fragrant bones and fat but not greasy, and it is also called Crispy Roasted Goose because of its crispy skin. Cantonese roast goose is famous for its golden red color, crispy skin and tender meat, and delicious taste, among which Sham Tseng Roasted Goose and Yung Kee Restaurant's "Roasted Goose with Hanging Furnace" are the most representative. Crispy Roast Goose was selected as one of the "Top Ten Famous Dishes of Guangzhou" at the Guangzhou Food Festival and "Top Ten Famous Dishes of Guangzhou" selected by the government officials and five associations of the Guangzhou catering industry, and it was honored as one of the "Top Ten Famous Dishes of Cantonese Cuisine" at the first China Cantonese Cuisine Summit in 2009, and it was also recognized as one of the "Top Ten Famous Dishes of Cantonese Cuisine" at the First China Cantonese Cuisine Summit. In 2009, it was honored as "Top Ten Cantonese Cuisine" at the First China Cantonese Cuisine Summit, and was also honored as "Top Ten Classical Dishes of Guangdong" by the China Cuisine Association. Details

4Roasted Suckling Pig

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Roasted suckling pig is the most famous specialty of Guangzhou, Guangdong, and is one of the main dishes in the "Full House", which is a part of Cantonese cuisine. Roasted suckling pig is made with suckling pig as the main ingredient. During the Kangxi period of the Qing Dynasty, roasted suckling pig was a famous court dish, and became one of the main dishes in the "Full House", and it is one of the best Guangdong barbecue dishes in the reputation of the Chinese and foreigners. Roasted suckling pig is also one of the offerings for the ancestors of Cantonese people for many years, and it is an indispensable thing for every family to celebrate the festivals, and after sacrificing the suckling pig to the ancestors, the relatives will get together to eat it. 2009 Roasted Suckling Pig in a Bright Furnace was selected as one of the "Top Ten Famous Dishes of Cantonese Cuisine" in the First Cantonese Cuisine Summit. Detailed

5 Guangzhou Wenchang Chicken

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Chinese Cuisine of Guangdong's Top Ten Classic Dishes Representing Guangfu Cuisine

Guangzhou Wenchang Chicken is a specialty of the city of Guangzhou, Guangdong, belonging to the Cantonese cuisine of the Cantonese cuisine, which is made of Hainan Island Wenchang chicken as the main ingredient, with ham, chicken liver, and cabbage, boiled, steamed, and stir-fried. This dish has a beautiful shape, bright gravy, tender meat, strong flavor, fat but not greasy. The three ingredients are different in color and taste, and it is one of the eight famous chickens in Guangzhou, among which the "Guangzhou Wenchang Chicken" of Guangzhou Restaurant is more famous.In 2018, the five major associations of Guangzhou's catering industry jointly rated the first 20 "Gourmet Landmarks" and "Landmark Cuisine" in Guangzhou. "Landmark Cuisine", in which Guangzhou Wenchang Chicken was selected as one of the top 20 "Landmark Cuisine" in Guangzhou, and was selected as one of the "Top Ten Famous Dishes of Cantonese Cuisine" by the First China Cantonese Cuisine Summit in 2009, and was also recognized as one of the "Top Ten Famous Dishes of Cantonese Cuisine" by the Chinese Cuisine Association. MAIGOO food editor recommends other classic dishes of Canton cuisine: eight treasures of winter melon cup, baked lobster in soup, slippery fish ball, Canton basin vegetables, Whampoa eggs, braised shark's fins, chicken, Baiyun pig's knuckles and so on.