The Ten Famous Cantonese Dishes are White Cut Chicken, Roasted Suckling Pig in Bright Oven, Roasted Goose with Crispy Skin in Guangdong, Hot and Sour Soup, Braised Pigeon in Brown Sauce, Manchurian Chicken in Guangzhou, Sweet and Sour Pork, Stuffed Bean Curd in Dongjiang River, Baked Lobster in Superior Soup, and Eight Treasures Winter Melon in a Bowl.

1, white cut chicken

White cut chicken is one of the top ten famous dishes of Cantonese cuisine, it is known for its original flavor, smooth skin and meat, large feasts and small seats can be combined with the characteristics of the dish. Zhanjiang people especially love white cut chicken, which is the first dish of Zhanjiang people's festivals and banquets. White cut chicken is selected from local fine-boned farm chickens, boiled chicken requires slow cooking dip, cooked to eight or nine can be. White cut chicken practice can fully highlight the original flavor of the chicken, eating is also a unique flavor.

2, roasted suckling pig

Roasted suckling pig is a Guangdong specialty, is an indispensable dish in the Guangdong wedding banquet. Roasted suckling pig is made from a small suckling pig and roasted by applying spices to the inner cavity and body of the pig. The roasted suckling pig is red in color, with tender meat and crispy skin slices, which are dipped in a little sauce for a crispy and delicious taste.

3, Guangdong Crispy Roasted Goose

Guangdong Crispy Roasted Goose is a classic dish in Cantonese cuisine, with the whole goose to remove the wings, remove the head and then roasted. After being marinated and roasted, the goose meat becomes crispy and delicious, with golden color and aroma.

4, old-fire soup

Old-fire soup is the Guangdong people inherited thousands of years of dietary supplements and health recipes, to slow cooking Chinese old-fire soup, the fire is sufficient time long, both complementary medicine to complement the effect of the sweetness of the entrance.

5, braised pigeon

Braised pigeon is a famous dish in Guangdong, pigeon as the main ingredient, after a series of processing and production. Pigeon meat is thick and tender. The production process is delicate, first boiled, oiled, and then deep-fried. This dish has excellent color and flavor and is regarded as a top quality delicacy.

6, Guangzhou Wenchang Chicken

Guangzhou Wenchang Chicken is one of the traditional dishes of Cantonese cuisine, the choice is from Hainan Wenchang Wenchang chicken. After a number of cooking processes, slow cooking, making the chicken skin intact, tender meat, shiny skin color.

7, sweet and sour goulash

Sweet and sour goulash is a famous dish in Cantonese cuisine, which takes refined meat and sweet and sour vinegar as the main material. It is made in a unique way by mixing it with starch and water, then frying the meatballs until they are golden and crispy, and finally broiling them in sweet and sour sauce until they are flavorful. This dish is sour and spicy, has a long historical background, and reflects the Cantonese love for pork bones and meatballs.

8, Dongjiang Stuffed Bean Curd

Dongjiang Stuffed Bean Curd is a typical representative of Guangdong Hakka Stuffed Bean Curd, which is made of bean curd as the main ingredient with fillings such as shiitake mushrooms, squid and shrimp, and is fried until golden and crispy after a special production method.

9, baked lobster in soup

Baked lobster in soup is one of the representatives of the Cantonese cuisine, with lobster as the main ingredient, with soup made. Lobster meat white and tender, flavorful, nutritious, especially suitable for nourishing food.

10, eight treasures of winter melon cup

Eight treasures of winter melon cup is a traditional dish of Cantonese cuisine, winter melon as a cup, adding a variety of ingredients. Winter melon meat is tender, soft and fragrant flavor, is a summer seasonal soup dishes. The production is exquisite, color and flavor, smooth taste.