In Cantonese, the word "stew" is only used in stews when it is used for food. For example, stewing water fish and chicken with shredded bamboo is called stew.

stew-Dan 6, read the sixth sound. Homonyms: Meng, dun and Yan.

steaming-zing1, read the first sound. Homophones: Shu, Lu, Hao and Jing.

boil-ngaau4, read the fourth sound. Homophones: confusion, cuisine and cuisine.

In Guangdong cuisine, there are many cooking methods:

Wei: a slight fire without flame. Stew with slow fire for a long time, often in hours.

cooking: the marinade is not thickened with starch, just like slipping.

stir-frying: stir-frying with raw materials is called stir-frying. After frying, heat the water to boil-stew-stew-roast-stew

: fry the ingredients first, and then add the soup until cooked. Seasoning can be added before or after the soup.

stew: thicken before cooking, just like boiling.

stew: also known as simmering, stir-fry first, then add soup and seasoning, and simmer until cooked.

burning: after adding the soup and seasoning, simmer until it is nearly cooked, and then collect the soup with strong fire. Like stewing.

Grilled: Thicken before cooking, just like burning.

blanching: the process of cooking fried or fried raw materials with seasoning, such as prawns and crucian carp, with crispy taste and delicious juice. Water transfers heat.

Boiling: put the material in water (cool, warm and boiled) and heat it until it is cooked.

Stewing: simmer for soup. Like cooking.

stew: mainly used for materials that are not easy to crisp, such as claws. Wide soup is flourishing.

Li: a warm fire keeps you hot for a long time. Like simmering.

steaming: the principle of heat transfer.

Baked chicken: a cooking method with salt as the heat medium, such as baked chicken with salt. The finished dish has the characteristics of mellow taste, fresh flavor and beautiful taste.

in the southeast and northwest, the food is in Guangdong.

Cantonese cuisine is one of the eight major cuisines in China. Cantonese cuisine consists of Guangzhou cuisine, Chaozhou cuisine and Dongjiang cuisine. This entry is basically about narrow Guangzhou cuisine, which is not as bright as Chaozhou cuisine and Dongjiang cuisine. In fact, Cantonese cuisine is represented by Shunde cuisine. Its biggest feature is light and delicious. There is a saying in the Pearl River Delta: "Everyone can eat with his back facing the sky." It reflects that its cooking ingredients include almost all animals and cover a wide range. Besides pork, beef, fish and chicken, it also includes snakes, raccoons, dogs, cats, monkeys, rats, snails, insects, worms, chicken feet, duck tongues, bullwhip and beef offal. Famous dishes include five snakes, roast suckling pig, dragon and tiger phoenix, winter melon cup and old fire soup. Although there are countless cooking methods for Cantonese cuisine, steaming, frying and frying are the most common cooking methods in restaurants, because this method takes a short time and conforms to the cooking philosophy of bringing out umami flavor.

Chaozhou cuisine and Dongjiang cuisine are unique due to their geographical customs. They are said to eat in Guangzhou, eat in Chaozhou and taste in Chaozhou. Chaozhou snacks are also the most abundant and delicious in Guangdong. Come to Guangzhou without a whim, and walk in vain. Besides the numerous historical sites and unique culture in Chaozhou City, Chaozhou cuisine is exquisite, light and rich.

Please refer to my blog in Baidu Space:

Braised Duck with Apple in Lingnan, Stewed Soup in Lady Enforcers, No Chicken, No Dinner, Scrambled Eggs with Mint Leaves-Serve. Rice rolls, Taro, Mushroom, Clay Pot Rice, Fried Eggs with Fish Sausage, rice rolls, My Breakfast-Radish Cake

Sweet and sour, sweet and sour, mutton, happy. "Winter solstice, dog meat is fat. 》

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