The famous dishes of Cantonese cuisine are as follows:

1. Cantonese-style roasted suckling pig

Roasted suckling pig is one of the Cantonese roasted dishes. The general preparation method is to slaughter a suckling pig weighing about five kilograms, cut it open in the abdomen, take out the ribs, put them in a special barbecue fork, and put them in the oven to bake. If you use slow fire when grilling, the suckling pig skin will be smooth, which is called smooth skin.

You can also grill the pig skin over a high fire and apply oil on it to turn the pig skin into a golden color full of bubbles, which is called "pock-skinned suckling pig". The characteristics of suckling pig include crispy skin, tender meat and crispy bones. When eating, cut the suckling pig into small pieces. Because the meat is less and the skin is thin, it is called sliced ??suckling pig; sometimes a little "suckling pig sauce" is added to increase the flavor.

2. White-cut chicken

White-cut chicken is a traditional and famous dish that is full of color, flavor and flavor. It is the most common type of chicken dish in Cantonese cuisine and belongs to the marinated chicken category. It is characterized by its simple preparation, freshness but not rottenness, no ingredients added and original taste. Cantonese people make boiled chicken with the first step of selecting the chicken, the second step of cooking the chicken, and the third step of seasoning. The chickens selected are all local thin-bone farm chickens, and no feed chickens or large-bone chickens are used.

3. Crispy Roast Goose

Crispy Roast Goose is one of the most famous Han snacks in Guangzhou, Guangdong and belongs to Cantonese cuisine. It is recorded in "Guangzhou Zhuzhi Ci" written in the Guangxu period of the Qing Dynasty: "The Cantonese roast duck is beautiful and fragrant, but it is better than the roast goose in Gugang (today's Xinhui). The bird is thin, the ring is fat, and the bird is thin. Jun Xiu prefers the cheap one." It can be seen that the roast goose and roast duck have long been famous in Cantonese cuisine.

4. Babao Winter Melon Cup

Babao Winter Melon Cup is a famous Han dish that is full of color, flavor and flavor and belongs to Cantonese cuisine. This dish is white in color, tender and soft in winter melon meat, and has a fragrant taste. It is a seasonal soup dish in summer. Wash the whole winter melon, drain the water, then cut one end into a teacup shape, scoop out the flesh, flatten the stem, cut zigzag patterns around the mouth, and place it in a bowl with the mouth facing up.

5. Baked lobster in soup

Baked lobster in soup is a traditional dish with full color, flavor and flavor, belonging to Cantonese cuisine. This dish is a seafood delicacy made with lobster as the main ingredient and served with stock. The meat of this product is white, tender and delicious, with high protein content, low fat content and rich nutrition. Especially suitable for nourishing consumption.

6. White peony shrimps

Boiled shrimps are the simplest and most delicious way to cook fresh shrimps. The cooking technique of boiling shrimps comes from Cantonese cuisine, which involves boiling soup or water. Boil the raw materials until just cooked and take them out. Because there are no colored condiments added to the soup, it is called boiled. The characteristics of boiled rice dishes are: elegant color, crisp, tender and refreshing, and various tastes. It will not destroy the fresh, sweet and tender original taste of the raw materials.

Cantonese cuisine

Cantonese cuisine consists of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine) and Dongjiang cuisine. Each of the three flavors has its own characteristics. . Guangzhou cuisine has the characteristics of being clear, fresh, refreshing, tender and smooth, with good "five flavors" and "six flavors".

Chaozhou kitchen knives are made with fine workmanship and pure taste. Dongjiang cuisine uses mostly meat, with outstanding main ingredients and a strong aroma. It is famous for its casserole dishes, which have a rich local flavor and are quite reminiscent of the Central Plains.