Cantonese cuisine is one of the eight major cuisines in my country. It is composed of Cantonese cuisine, Chaoshan cuisine, and Hakka cuisine. Cantonese cuisine originates from the Central Plains and inherits the Central Plains philosophy advocated by Confucius that "the food is never tired of fine food and the food is never tired of fine food." Eating style. Cantonese cuisine mainly uses frying, deep-frying, stewing, stir-frying, stewing, stewing and simmering as the main cooking methods, and pays attention to color, aroma, taste and shape.

Cantonese people will eat what they like, so there is also a popular saying among the people, "Eat in Guangdong, taste in Chaozhou", which is enough to prove the unique food culture of Guangdong. Now that the Chinese New Year is coming soon, let’s take a look at the 8 “finale dishes” that Cantonese people must eat during the Spring Festival. Have you all eaten them?

1. Barbecued pork

Barbecued pork is a classic dish in Cantonese cuisine and one of the most frequently served. The earliest barbecued pork was called "barbecued pork", and later it was gradually called barbecued pork. The meat is tender, juicy, bright in color and full of flavor. Among them, a balance of fat and lean meat is the best.

The method of making barbecued pork is very particular if you want it to be delicious. The pork must be made from plums with some tendons. The pork must be fresh so that it has a fine texture. In addition, the sauce is the soul. Use southern milk, hoisin sauce, mixed soy sauce, etc. The most important thing is to add rose wine, which will make the taste of barbecued pork unique.

2. Roast Goose

Roast goose is definitely the first place in the minds of Cantonese people. It can be said that a banquet without roast goose is incomplete and lacks soul. Roast goose is derived from roast duck. It uses black-maned goose and is roasted through more than a dozen processes. A delicious roast goose needs to be bright red and oily in color, with the skin, meat and bones connected and not falling off, and it must be crispy in the skin, tender in the meat, fragrant in the bones, fat but not greasy. Pair it with some sour plum sauce when eating, it is really enjoyable.

3. Pig’s Knuckle for Fortune

Cantonese people are very particular about folk traditions, so many ingredients have to have meanings, such as pig’s knuckle. People think that pig’s knuckle is a hand for making money. After eating it After that, the new year will be filled with wealth. In addition, Fa Cai is also added when making this dish, because Fa Cai is a homophone for Fa Cai, which makes the meaning more distinct.

4. White-cut chicken

White-cut chicken is also called white-cut chicken. Because it is boiled without seasoning and can be chopped as you eat, it is called "white-cut chicken". Authentic white-chopped chicken requires "three dips and three lifts", which means soaking in hot and ice water alternately. The resulting chicken has yellow skin and white meat, is tender and delicious, and has an extremely delicious taste. Moreover, authentic white-chopped chicken also has blood streaks. This does not mean that the chicken is undercooked, but it means that it is really fresh and tender, which is the effect that Cantonese people want.

5. Steamed Fish

As the saying goes, "If you rely on the mountains, you will eat the mountains; if you rely on the sea, you will eat the sea." Guangdong has an advantageous geographical location and is rich in seafood, and fish is the most common delicacy. In addition, fish is also indispensable on the Chinese dining table, because fish also represents "more than enough every year", and it is often said that "there is no dinner without fish", so a delicious fish is essential.

6. Boiled Shrimp

Cantonese people like boiled shrimp, because only boiled shrimp can truly taste the umami taste of food. Many people think that boiled shrimp is simply boiled in water. In fact, boiled shrimp is boiled. Searing is still very particular. The requirements for the ingredients are very high. They must be fresh, the heat must be in place, and only cooked when served. The best balance between umami, nutrition and safety must be achieved, so that it must be fresh but not bland, clear and Not vulgar.

7. Poon Choi

Poon Choi is a unique eating habit of Cantonese people. In fact, it is somewhat similar to our northern chowder. The preparation of Poon Choi is very particular, and the ingredients used are also very diverse, including a combination of meat and vegetables, including abalone, sea cucumber, shellfish and other ingredients, as well as endless supplies of mushrooms, cabbage, etc. It needs to be fried, fried, roasted, boiled, simmered and brine, and then put into pots layer by layer. During festivals, everyone eats Poon Choi, which symbolizes reunion and creates an auspicious atmosphere.

8. Roast suckling pig

Roast suckling pig plays an extremely important role in the hearts of Cantonese people. It is served during festivals, ancestor worship, wedding banquets, etc. A famous dish. Roast suckling pig was listed as one of the "Eight Treasures" in the Western Zhou Dynasty. During the Qing Dynasty, it became an important dish in the "Man-Han Banquet". The color is ruddy, the shape is complete, the skin is crispy and the meat is tender, fat but not greasy, fresh and tender, and has a wonderful fragrance in the mouth.

Roast suckling pig is a real big dish and the finale. It is not available in ordinary restaurants in Guangdong. It must be booked in advance, but the price is quite expensive. If there are few people in the family, you can order " "Meal", although it is not as domineering as the whole one, you can still enjoy its deliciousness.