Names of Cantonese home-cooked dishes

We have all heard of the names of Cantonese home-cooked dishes, one of the four major Chinese cuisines. Cantonese cuisine has a very rich variety of cuisines. Cantonese cuisine is Cantonese cuisine can be said to have a very wide influence. Here are the names of some home-cooked dishes. Let’s take a look. Cantonese home-cooked dishes dish name 1

Representative dishes of Guangdong home-cooked dishes are:

"Wenchang Chicken", "Dongjiang Salt Chicken", "Fried Chicken with Two Lemons", "Mei Cai" "Broiled Pork", "Grilled Beef Tenderloin", "Boiled Shrimp", "Bazhen Braised Duck", "Crispy Roast Suckling Pig", "Stewed Eggplant with Black Bean Sauce", "Braised Lettuce with Oyster Sauce", "Teochew White Eel" "Stew pot", "Steamed large grass carp", etc.

The characteristics of Cantonese cuisine are:

1. A wide range of exotic ingredients and good use of fresh seafood;

2. Skilled knife skills to use fresh and live seafood

3. Light and refreshing Cantonese cuisine is characterized by refreshing, crisp, fresh and tender taste;

4. Cantonese cuisine has its own system of cooking methods and seasoning methods Many cooking methods originate from the North or the West, and have been continuously improved to form a complete cooking system that is different from other cuisines;

Stir-fried Five:

Stir-fried black fungus with celery and lily

Stir-fried three-color mango

Colorful stir-fried beef tenderloin (jellyfish)

Stir-fried pork slices with loofah

Stir-fried beef with cold melon

Five people

Fresh Huaishan fresh branch bamboo luffa and egg wedges (pork balls, beef balls, fish paste)

Salted egg yolk cold Green melon and flower-shelled meat

Green and green double balls (pork balls, beef balls)

Spicy wine braised conch

Lettuce and pork belly (lettuce leaves are not required)

Fried five bits

Garlic bones

Fried milk

Jinsha pumpkin strips

Assorted fruit rolls< /p>

Seafood rolls

Five-person stew

Fish-flavored eggplant stew

Braised cold melon with casserole (kiss fish)

Raw, fire, fish head pot

Chicken in fish Cantonese home-cooked dish name 2

1. White-cut chicken

Cantonese white-cut chicken is a very famous dish, and many friends across the country like to eat it. The chicken tastes fresh, fragrant, tender and smooth. Just add a bowl of water to make it taste particularly delicious.

Although the preparation of Cantonese boiled chicken seems simple, if you want to make it taste delicious, it is very skillful. First of all, the chicken must be local Sanhuang chicken or free-range chicken. When cooking the chicken, it is crucial to control the time and heat. Finally, when preparing the dipping water, you must remember to add sand ginger.

2. Barbecued pork

Cantonese barbecued pork is a very appetizing dish. When selecting pork, we mainly use 3 or 7 fat and lean pork belly. Make it. Compared with pure lean meat, 3 and 7 fat and lean pork belly can make the barbecued pork taste more delicious and juicy.

In addition, when making barbecued pork, it must be marinated first and then cooked, so that it can fully absorb the flavor and fully absorb the soup. After the barbecued pork is cooled, you only need to cut it into small pieces and serve it with a bowl of rice. The taste is simply amazing.

3. Roast squab

The roasted squab in Guangdong is very different from the roasted squab in many places. Because for roasted pigeon in most places, the pigeon is simply marinated with marinade and then grilled directly. The squab baked in this way has a very greasy texture. Generally, it will be very greasy if you don't eat much of it.

But the squab in Guangdong is different. Before frying the pigeon, in addition to being pickled, it is also soaked in brine, which can effectively remove the greasy taste of the squab. Therefore, in addition to the non-greasy taste of the squab, the squab is also golden in color and crispy on the outside. It is absolutely no problem to eat one per person.

4. Wenchang Chicken

In our country, Guangdong Province is the most chicken-eating province among all provinces. Statistics show that hundreds of millions of chickens are eaten every year in Guangdong Province. In addition to plain-cut chicken, the most famous chicken delicacy here is Wenchang chicken. In addition to being a representative delicacy of Cantonese cuisine, it is also one of Hainan's "four major delicacies".

Uncle Mo from Hainan especially likes to eat Wenchang chicken. In his food works, Wenchang chicken is always eaten by him and is so delicious. The chicken tastes smooth and tender, with thin skin and crispy bones. It has a particularly rich aroma and a fat but not greasy texture. Friends who want to travel to Hainan must remember to try it.

5. Chaozhou braised food

In Guangdong cuisine, braised food also accounts for a large part. Compared with the braised food in many places, Cantonese cuisine is The braised meat produced is beautiful in color and tastes very delicious.

The smell of the spices is always just right, neither heavy nor light, and always makes the meat taste particularly fragrant.

There are more than twenty kinds of raw materials used to make braised brine. Star anise, cinnamon, bay leaves, licorice, ginger, monk fruit, carrots, onions, steamed fish soy sauce, chicken essence, monosodium glutamate, salt and other condiments are all available. The braised goose, braised duck, and braised chicken made with its brine make your mouth water just thinking about these braised delicacies.

6. Boiled Shrimp

When Cantonese people eat seafood, they mainly eat its delicious taste, so they do not use too much seasoning in cooking. Taste. Among the many seafood delicacies, boiled shrimp is the most popular dish. The taste of the shrimp meat is fresh, sweet, tender and other characteristics.

When cooking shrimp, you only need to add an appropriate amount of onions, ginger, and cooking wine, and then simply boil it with hot water. After the shrimp changes color, you can control the water and fish it out. Finally, add a bowl of sauce and you can serve it on the table. While the preparation is extremely simple, it can also maximize the taste and nutrition of the shrimp meat.

7. Jun'an Steamed Pig

Jun'an Steamed Pig is the No. 1 dish in Shunde, Guangdong, and it was once listed on A Bite of China. When making this dish, suckling pigs weighing about 50 kilograms are used. The taste is extremely delicious. The making process is very troublesome, and it takes more than 6 hours to marinate.

Therefore, the price of this dish is not cheap. In the local area, this dish can only be eaten during weddings and weddings. Even though the pork is steamed, its texture tastes good. , but it is fat but not greasy, and has a tender and dry aroma. Such a taste is not something ordinary steamed vegetables can produce. Cantonese home-cooked dish name 3

1. Ah Yat Abalone

Hong Kong Fulin Hotel. Ah Yi's abalone cooking skills are all filled with the connotation of China's excellent traditional food culture. Mr. Yang Guanyi, who makes Ah Yi Abalone, has also won many honors for his outstanding achievements in promoting Chinese food culture internationally. He is recognized by the international food industry as the "Abalone King" and "Gourmet Master", and is honored as an "International Outstanding Person" title. Like shark's fin, it is one of the few high-end ingredients that cannot be avoided when talking about Cantonese cuisine. As a famous dish, it was listed as one of the eight delicacies during the Ming and Qing Dynasties.

Nourishes yin and yang, nourishes without drying out, and has extremely high nutritional value. Cantonese cuisine mostly uses dried abalone. Ah Yi abalone is simple to cook and delicious. It has become one of the top ten famous Cantonese dishes selected by the "First China Cantonese Cuisine Summit".

2. Guangzhou Wenchang Chicken

Guangzhou Restaurant. It is the sister dish of the traditional Cantonese cuisine "Jinhua Yushu Chicken". At the beginning, chickens from the famous Wenchang County of Hainan Province were used. It is reported that at that time, Guangzhou Restaurant sent several famous chefs to inspect the local area. After tasting it, they found that Wenchang chicken is plump and thick, and its reputation is well-deserved. The only drawback is that the chicken bones are too hard and it is inconvenient to eat. After some research, the bones were removed and cut into pieces, and then combined with Jinhua ham, liver, seasonal vegetables, etc. It tasted delicious with smooth skin and smooth meat.

Because the chicken comes from Wenchang County, and Guangzhou Restaurant happens to be located on Wenchang Road, "Guangzhou Wenchang Chicken" got its name.

3. Roast suckling pig in open oven

China Hotel. There are two methods for roasting suckling pig in Guangdong. One is to burn it into smooth skin, using a slower fire and less oil when burning; , continuously apply oil during the process, the finished product will be golden in color, with sesame-like bubbles evenly distributed, the surface layer will be of the same size, and the skin will be crispier. Use a knife to remove the skin from the roasted suckling pig (without meat). Cut each skin piece into 8 pieces, totaling 32 pieces. Place the suckling pig in a basin, cover the pig with the skin, and then add the ingredients. Two small plates of mille-feuille pancake, green onion balls, sweet sauce and sugar are eaten together for a unique flavor.

4. New Dragon Emperor’s Night Banquet

Shunfeng Villa. For this dish, about 3 pounds of Australian lobster is used. The lobster meat is stir-fried with fresh lilies, asparagus, etc. into shrimp balls. The lobster claws are salt and pepper. When serving, place the lobsters as they are, with the shrimp balls in the middle, the claws and feet on both sides, and the lobster head. The tail is preserved and looks like a dragon soaring over the sea. The New Dragon King Night Banquet is significantly different from the ordinary fried lobster balls that have a beginning and an end. This is in line with the Shunde people's work style of beginning and ending.

5. Peninsula Imperial Palace Swallow

Peninsula Pearl Restaurant. , "Peninsula Imperial Bird's Nest" produced by Guangzhou Peninsula Pearl Restaurant has become one of the top ten famous Cantonese dishes in the "First China Cantonese Cuisine Summit". Guan Yan adopts the self-selected mode, adding appropriate amounts of red date juice, coconut juice, papaya juice, apricot juice, and taro juice, and serves it together with the colorful juice. It is also known as "Colorful Bird's Nest", "Splendid Bird's Nest" and so on. A dish is like a "supermarket of your own choice". Customers can choose what they need according to their personal preferences, which fully reflects the spirit of humanized service. This is the reason why this dish is so popular.

6. Steamed Eastern Star Spot

Donghai Seafood Restaurant. When you go to Guangzhou, you must eat seafood. Among them, Dongxingban has plump meat, is delicious and tender, and the meat is white in color. The steamed fish with soy sauce makes the taste complement each other. It is one of the representatives of Cantonese cuisine with strong seafood. It highlights the essence of Cantonese cuisine of being clear, fresh, tender, smooth and refreshing. Really fresh steamed fish, when served to the table, the fins expand and the meat is separated into pieces, never sticky.

7. Roast goose on a hanging stove

Yung Kee Restaurant. In the late Qing Dynasty, Guangdong's roast goose had become famous, and now it is indispensable in all the streets and alleys of Guangzhou. The "goose" for roast goose is best to use a small Qingyuan black mane goose. The meat is tender and delicious. After the goose is evenly coated with a special sauce, it is hoisted with a roast goose ring and placed in a low-fire barbecue oven until cooked. The skin is dried tightly and then air-dried. The sour plum sauce that goes with the roast goose is very particular. If you have plenty of time and happen to go to Hong Kong, then I recommend trying Yung Kee’s roast goose.

Yung Kee Roast Goose was selected as one of the top ten famous Cantonese dishes by the "First China Cantonese Cuisine Summit".

8. Raw crab meat and braised sea tiger wings

Shangri-La Hotel. Shark's fin is an important ingredient in high-end Cantonese cuisine. Braised large group of fins was originally a traditional signature dish of Dashanyuan. It is said that in the 1920s and 1930s, you had to spend 60 silver dollars to eat this dish. Shark fins from large sharks such as tiger sharks are used as raw materials. They are soaked and It is made through multiple processes including rolling and simmering the wings. The resulting wings are transparent and softened. They are delicious, tough yet crispy, thick but not greasy.

In Guangzhou today, the methods of shark fin are becoming more and more diverse. At the recent Cantonese Cuisine Summit, the raw crab meat braised sea tiger fin of Shangri-La Summer Palace in Pazhou, Guangzhou was the representative of shark fin.

9. Yan Nan Fei Tea Field Duck

Meizhou Yan Nan Fei Wei Long Restaurant. , at the "First China Cantonese Cuisine Summit" of the 2009 Guangdong International Tourism and Culture Festival, after nomination by the organizing committee and review by the expert jury, the "Yan Nan Fei Tea Field Duck" produced by Weilong Restaurant was selected into the "Top Ten Famous Dishes of Cantonese Cuisine" .

10. Chaozhou braised food

Chaozhou Huang Restaurant. An important component of Chaozhou cuisine, the brine is made of fine pork bones, plum meat, old chicken, ham, and scallops, together with star anise, cinnamon, bay leaves, fresh lemongrass, licorice, turmeric, Luo Han Guo, cloves, garlic, shallots, and tomatoes. It is made by boiling celery, carrots, onions, dark soy sauce, fish sauce, chicken essence, Huadiao wine, rose wine, etc. Then, poultry, livestock or aquatic products are put into it and heated and marinated to form various braised flavors, such as braised goose, braised duck, braised chicken offal, etc., which are delicious.

The "Chaozhou braised food" produced by Chaohuang Restaurant became the top ten famous Cantonese dishes in the "First China Cantonese Cuisine Summit".