Ten famous Cantonese dishes, the most famous in China, have to say this delicious food. When it comes to food, you have to mention Guangdong Cantonese cuisine. Besides, Cantonese cuisine is one of the main cuisines in China. There are ten famous Cantonese dishes here. Let's have a look.

Top Ten Famous Cantonese Cuisine 1 1, Braised Pigeons: Guangdong famous dishes, Pigeons have strong nourishing function, delicate meat, rich in crude protein and other nutrients.

2, fragrant fish balls: Guangdong traditional dishes. The dishes are tender, smooth and delicious, hence the name Xianghua Fish Ball.

3. Braised pork in sweet and sour sauce: This dish is golden in color, crisp outside and soft inside, with crispy skin and tender meat, and enjoys a high reputation at home and abroad.

4. Old fire soup: it is a secret recipe of food supplement and health care passed down by Guangfu people for thousands of years. Making soup is an indispensable part of Guangzhou people's life.

5. Roasted suckling pig: The suckling pig is characterized by its thin skin, tender meat and crisp bones, which is one of Guangdong roast tastes.

6. White-cut chicken: a traditional famous dish, full of color and flavor, all tender and fragrant, very delicious.

7. Crispy roast goose: one of the most famous Han snacks, it is the most common and popular barbecue meat in Guangzhou.

8. Babel wax gourd cup: This dish is clear and white, the wax gourd meat is tender and soft, and the taste is fragrant. This is a seasonal soup.

9. Baked lobster in soup: seafood dishes with lobster as the main ingredient and broth are especially suitable for nourishing.

10, boiled shrimp: boiled shrimp is the simplest and most delicious method, which will not destroy the fresh, sweet and tender original taste of raw materials.

The top ten Cantonese cuisines are 2 1 and Cantonese roast suckling pig.

There are roast suckling pigs in different food cultures in the world. Cantonese roast suckling pig is the most popular Chinese food today. Roast suckling pigs have a history of more than 2,000 years in Guangdong. The funerary objects of Nanyue King's Tomb include ovens and forks specially used for roast suckling pigs. In the Qing Dynasty, Cantonese roast suckling pig was selected as one of the dishes of "Man-Han banquet". Take out the ribs with milk weighing about 5 kg, put them in a special barbecue fork and bake them in the oven.

If you use slow fire during barbecue, the pig skin of suckling pig will be very smooth, which is called "smooth skin". You can also barbecue with strong fire, during which the pigskin is coated with oil, so that the pigskin becomes golden yellow full of bubbles, that is, "pockmarked suckling pig". The characteristics of suckling pigs include thin skin, tender meat and brittle bones. When eating, cut the suckling pig into small pieces. Because there is less meat and thin skin, it is called suckling pig slices. Add a little "suckling pig sauce" to add flavor.

2, white-cut chicken

Boiled chicken is one of the most traditional chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, just cooked but not rotten, no ingredients and original flavor, so that the natural flavor of chicken can be revealed as much as possible. White-cut chicken skin is smooth, light and delicious, also known as "white-cut chicken".

In Yuan Mei's Menu with the Garden in the Qing Dynasty, it was called white-cut chicken. "Chicken is the most powerful, and all dishes depend on it, so it is the first in the feather family, and other birds attach it as a list of feather families." There are dozens of chicken dishes on the list, including steamed, barbecued, braised and poorly cooked. The first kind is boiled chicken, which is said to have the taste of "too much soup and wine". Nowadays, there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and people can't get tired of eating boiled chicken. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies.

3. Crispy roast goose

Roasting goose is a traditional barbecue in Guangzhou. It is made by roasting the whole goose after removing its wings. There is marinade in the stomach of the dish, which tastes mellow. The roast goose is cut into small pieces, the skin, meat and bones are not separated, and the skin is crisp, the meat is tender, the bone is fragrant, and it is fat but not greasy. If served with sour plum sauce, it will be more distinctive. Roasted goose originated from roast duck, which was recorded in Zhi Zhu Ci of Guangzhou during Guangxu period of Qing Dynasty:

"Guangdong roast duck is beautiful and fragrant, but it is better than roast goose. It is said that the ancient port (now Xinhui) strictly abides by the beauty of rejuvenation, and the beauty of the show is heavy and cheap. " It can be seen that roast goose and roast duck have long been famous in Cantonese cuisine. As the most popular and popular barbecue in Guangzhou in 1970s and 1980s, it is characterized by "golden red color, crispy skin and tender meat, and delicious taste", and can be seen everywhere in the lo-mei shops in the streets and alleys of the provincial capital.

4. Babel wax gourd cup

Sweet potato cup is one of the well-known traditional classic Cantonese dishes, which has a long history and is named after stewing soup with melons as containers. The boiled soup has the smell of wax gourd, and the meat of wax gourd has the taste of stuffing, which set off each other. This dish is also a kind of soup in summer. It is beautiful and eye-catching. It combines a variety of raw materials into a dish with different tastes, which is light and fresh. It is a good summer product and the best choice for relieving boredom and hangover.

5. Baked lobster in soup

On the basis of collecting excellent folk cuisines from all over Guangdong, Cantonese cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the advantages of western recipes, among which lobster baked in soup is the representative.

Lobster is the best among shrimps. It is very nutritious. Baked lobster in soup is a seafood delicacy made of lobster as the main raw material and broth. This dish is tender and delicious, with high protein content, low fat content and rich nutrition. It is especially suitable for nourishing food and is often used in many wedding banquets. This is also a classic banquet dish.

6. Steamed fresh Haihe River

Steaming is the most classic cooking technique in Guangzhou. In the past, due to the steep mountain barrier, the traffic in Lingnan area was inconvenient and the economic development started slowly. For a long time, people's lives were relatively poor. They cooked their own fish in a pot and ate it without paying much attention, but they found that this light cooking method could make the fish fresh and sweet. Guangzhou is located in the Pearl River Delta, with superior congenital conditions and rich aquatic products, especially the Haihe River.

Steamed Haihe River emphasizes that on the same fish, it only depends on the fresh flavor evaporated by the fish itself for circular dialysis, without adding any edible spices (except shredded ginger, shredded onion and other fishy things), thus maintaining the original flavor of the fish to the maximum extent and the integrity of its shape and expression to the best.

7. Braised pigeons

Braised pigeon is a famous dish in Guangdong. Pigeon meat is thick and tender, and has a strong nourishing effect. Pigeon meat is fresh and delicious, rich in crude protein and a small amount of inorganic salts. First, soak pigeons for about 25 to 28 days in salt water until they taste good, and then put them into the frying pan. Because of its crispy skin and smooth meat, sweet and delicious, tender and delicious, oily but not greasy, and good color and fragrance, it is highly regarded as a top-grade delicacy with Guangfu characteristics.

8. Smooth fish balls

Xianghua fish balls are a traditional dish in Guangdong. The fish used is a rectangular block, so it is called a ball because the original method is to carve a knife flower on the fish block, which naturally bends and turns slightly into a ball after being cooked; It has changed in recent years, and it is no longer carved, so that the fish pieces will not be spherical when cooking, but people are still used to calling them fish balls. The finished dishes are tender, smooth and delicious, hence the name "Xianghua Fish Ball".

9. Sweet and sour sweet and sour pork

Sweet and sour tenderloin, also known as "ancient meat", began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating. Guangdong chefs then mixed boneless lean meat with seasoning and starch to make big meatballs, fried them in oil pan until crisp, and pasted them with sweet and sour gravy, which was sweet and sour and delicious, and was welcomed by Chinese and foreign guests.

Sweet and sour pork ribs have a long history, and now they are renamed "ancient meat" after restructuring. Foreigners often refer to "Gu Lao rou" as "Gu Lao rou", because it has elasticity when eating and creaks when chewing meat, so these two names coexist for a long time. This dish has golden color, crisp outside and soft inside, sweet and sour taste, crisp skin and tender meat, and enjoys a high reputation at home and abroad.

10, Lao Huo Tang

Laohuo decoction, also known as Guangfu decoction, is a secret recipe of food supplement and health preservation handed down by Guangfu people for thousands of years. It takes a long time to cook China Laohuo soup with slow fire, which not only takes the effect of medicine tonic, but also takes the sweetness in the mouth. People in Guangfu have a long history of drinking old fire soup, which is closely related to the hot and humid climate in Guangzhou, and the types of soup in Guangzhou will change with the seasons. Over the years, making soup has become an indispensable part of Guangzhou people's life, and together with Guangzhou herbal tea, it has become a symbol of Guangzhou food culture.

As the saying goes, "It is better to drink soup than to eat vegetables." Some people even made up a saying: "People who can't eat eat meat, and those who can drink soup eat soup." Drinking soup first, then serving, has almost become an established pattern of banquets in Guangzhou.

Three Auntie Abalone, Top Ten Famous Cantonese Cuisine.

Aunt Abalone's cooking skills are permeated with the excellent traditional food culture connotation of China. It is one of several advanced ingredients that Cantonese cuisine cannot avoid. As a famous dish, it was listed as one of the eight treasures in the Ming and Qing Dynasties. Nourishing yin and nourishing yang, nourishing without dryness, has extremely high nutritional value. Most Cantonese dishes use dried abalone. Ayi abalone is easy to cook, delicious and attractive, and has become one of the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit.

Braised barbecue with honey sauce

Also known as barbecued pork with honey sauce, it is one of the traditional famous dishes of Guangdong Han nationality and belongs to Cantonese cuisine. Barbecued pork with honey sauce can be cooked by inserting it into the belly of a pig and grilling it with dark and hot radiation. You can also bake directly with fire and sprinkle maltose on the surface, so that it has decomposed oil and maltose during the barbecue process to alleviate the fire and not dry up, and it has a sweet fragrance. It's definitely a delicious food.

Dongjiang stuffed tofu

Guangdong Hakka stuffed tofu is a famous dish of Han Hakka. It has a long reputation. In Hakka life, whenever there is a banquet, there must be this dish. Legend has it that tofu originated in northern jiaozi. Due to the lack of wheat in Lingnan, homesick Hakka immigrants in the Central Plains used tofu instead of flour and stuffed meat into tofu, just like flour wrapped in meat stuffing. Because of its delicious taste, it has become a famous Hakka dish.

Babao wax gourd cup

Wax gourd is tender, soft and fragrant, and it is a seasonal soup in summer. Wash the whole wax gourd, drain the water, then cut one end into a cup, dig out the pulp, flatten the pedicle, cut the sawtooth line around the mouth, and then put it in a bowl with the mouth up.

Take 1 earthenware bowl, add lean meat, chicken, ham, prawns, mushrooms, magnolia slices and scallops, add refined salt, monosodium glutamate, cooked lard and appropriate amount of water, and steam over high fire for 1 hour until the meat is soft and rotten. Pour the steamed ingredients into the wax gourd cup, add the lotus seeds, and steam for another 25 minutes.

Boiled chicken in sauce

There are more than 200 kinds of chicken dishes in the kitchen altar of Cantonese cuisine, and what people never tire of eating is boiled chicken. Authentic, smooth and smooth, it is suitable for both big banquets and small seats, and is favored by foodies.

Many places in Guangdong have the habit of eating boiled chicken, but Zhanjiang people especially like boiled chicken, which is the first course of Zhanjiang people's vegetable feast.

Local people cook boiled chicken, double-choice chicken, double-boiled chicken and Sanwei chicken. The selected chickens are all local fine-boned farm chickens, and the boiled chickens need to be slowly boiled and soaked until they are mature in 1989. Ingredients are ginger and garlic. The local boiled chicken is tender and delicious.

Special lobster

Baked lobster in soup is one of the representatives of Cantonese cuisine. Lobster is the best among shrimps. It is very nutritious. Baked lobster in soup is a seafood delicacy made of lobster as the main raw material and broth.

This dish is tender and delicious, with high protein content, low fat content and rich nutrition. It is especially suitable for nourishing food and is often used in many wedding banquets. This is also a classic banquet dish.

grilled squab

Braised pigeon is a famous dish in Guangdong. Pigeon meat is thick and tender, and has a strong nourishing effect. Pigeon meat is fresh and delicious, rich in crude protein and a small amount of inorganic salts. First, soak pigeons in salt water until they taste good, and then put them in boiling oil for frying.

Because of its crispy skin and smooth meat, sweet and delicious, tender and delicious, oily but not greasy, and good color and fragrance, it is highly regarded as a top-grade delicacy with Guangfu characteristics.

Sweet and sour pork

Sweet and sour tenderloin, also known as "ancient meat", began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating.

Guangdong chefs then mixed boneless lean meat with seasoning and starch to make big meatballs, fried them in oil pan until crisp, and pasted them with sweet and sour gravy, which was sweet and sour and delicious, and was welcomed by Chinese and foreign guests.

Foreigners can't pronounce correctly, and they often call it "old meat" or "sweet meat"? Because it is elastic when eating, and it makes a quack when chewing meat, these two terms have coexisted for a long time.

Chicken liver, ham and sliced chicken

It is the sister dish of Jinhua Yushu Chicken, a famous traditional Cantonese chef. At first, the famous chicken produced in Wenchang County, Hainan Province was used. It is reported that Guangzhou Restaurant sent several famous chefs to visit the local area. After tasting, Wenchang chicken was found to be fat and fleshy, and it really deserved its reputation. The fly in the ointment is that the chicken bones are great and inconvenient to eat.

After some research and development, it was boned and chopped, and mixed with Jinhua ham, precious liver and seasonal dishes to make its skin smooth and unique. Because this chicken comes from Wenchang County, and Guangzhou Restaurant happens to be located on Wenchang Road, "Guangzhou Wenchang Chicken" got its name.

Open hearth roast suckling pig

There are two cooking methods for suckling pigs in Guangdong. First of all, it is burned into a smooth skin, which uses fire more slowly and burns less oil. The second is to burn it into skin and use a big fire. In this process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer size is the same, and the cortex is more crisp. The roast suckling pig should be peeled with a knife (without meat), and each skin should be divided into 8 pieces, totaling 32 pieces. Suckling pigs should be put in a basin, covered with pig skin, and then eaten with two small plates, such as Melaleuca cake, onion balls, sweet noodle sauce and sugar, which have a unique taste.