Clay pot rice, also known as clay pot rice, is a special food from Guangdong Province and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on. Usually, the washed rice is put into the pot, and the water consumption is good. Cover it, add ingredients when the rice is cooked to seven, and then cook it with slow fire.
Carving chicken is a local traditional dish in Guangdong, which belongs to Cantonese cuisine. When the carved chicken is steamed, the whole kitchen is filled with charming fragrance. The combination of mellow carved chicken and fresh and sweet chicken produces a wonderful fragrance. With its unique taste and taste, it has won the favor of the broad masses.
White-cut chicken is a traditional dish of Han nationality, which is full of color, flavor and flavor. It belongs to the most common chicken dish in Cantonese cuisine, and it is a kind of soaked chicken. It is characterized by simple production, fresh cooking, no ingredients and original flavor.
Braised pork with plum vegetables is a traditional famous dish of Han nationality, belonging to Hakka cuisine in Guangdong, with Meizhou in Guangdong being the most representative. The raw materials are pork belly, dried plums, onions and ginger slices. Usually pork belly is cooked thoroughly in a soup pot, dipped in soy sauce, fried and colored, and then cut into pieces. Then add onion, ginger and other seasonings and stir-fry for a while, then simmer the soup with low heat, put the pork belly in a bowl, spread plum vegetables on the upper layer, and pour the original soup to steam thoroughly. When you take food, buckle the meat on the plate.