1. Chicken with scallion oil
Chicken with scallion oil is a traditional famous dish in Guangdong Province, belonging to Cantonese cuisine. This dish is simple in materials, convenient to make, smooth and tender, fresh and mellow, and full of onion fragrance. It is very suitable for spring and summer.
2. White-cut chicken
White-cut chicken, also called white-cut chicken, is one of the eight major dishes in China, one of the Cantonese chicken dishes, which started in private hotels in the Qing Dynasty. It belongs to soaked chickens. It is characterized by simple production, just cooked and not rotten, no ingredients and original flavor.
3. Mushroom Slippery Chicken
Steamed chicken with mushrooms is a famous dish of Han nationality and belongs to Cantonese cuisine. Slice the mushrooms, red peppers and ginger, cut the local chicken into pieces, cut the onion into sections, and add salt, monosodium glutamate, sugar, oyster sauce, raw flour and sesame oil. Boil the water in a steamer, add the raw materials, steam with high heat 10 minutes, and pour the oil on the chicken.
4. He Xiang Ba Baoji
Qingyuan chicken, lotus root, lotus seed, perfume lotus, mushrooms, salted egg king, ham and scallop. These eight treasures are fried and stuffed into the belly of the chicken, and then wrapped in fresh lotus leaves and fat pond mud, and then dried for 4 hours. As soon as the mud was knocked out of a hole, it smelled fragrant. When the shiny chicken was cut open, the smell of the eight treasures inside had already permeated the whole room. Pick up a piece and taste it carefully. What melts at the entrance is a piece of lotus root permeated with thick chicken fragrance.
5. Traditional Chinese medicine chicken
Traditional Chinese medicine chicken, also known as medicinal chicken and health-preserving chicken, is a kind of native chicken breeding method with nutrition and health care combined with traditional Chinese medicine. In order to achieve the perfect combination of taste and nourishing effect, it is best to use slow stew or soup. When making soup, stew it with clear water without adding any seasoning. You can get the delicious chicken soup.
6. Salt _ chicken
Salted chicken is a traditional food in Hakka area of Guangdong province, which belongs to Hakka cuisine and is also one of the signature dishes of local Hakka in Guangdong. Salted chicken is popular in Shenzhen, Meizhou, Huizhou, Heyuan and other places in Guangdong, and now it has become a famous classic dish at home and abroad. The raw materials are chicken, salt and salt powder, and it tastes salty and tender. In 20 15, the cooking skills of salted chicken were listed in the sixth batch of municipal intangible cultural heritage in Huizhou.
7. Jinhua Yushu Chicken
Jinhua Yushu Chicken is a traditional local dish in Guangdong Province, belonging to Cantonese cuisine. Cabbage is like a jade tree. In many places in China, there is a custom of "no feast without chicken". Chicken is homophonic with "auspicious", which has always been a symbol of auspiciousness, avoiding evil spirits and celebrating, and chicken is an indispensable role on the dinner table of New Year's Eve. Jinhua Yushu chicken is not only beautiful in appearance, bright in color, and full of auspicious atmosphere, but also has a fresh and tender taste, which is very suitable for the elderly and children.
8. Chicken in soy sauce
Soy sauce chicken is a traditional famous dish with full color and flavor, belonging to Guangdong cuisine. It is a special home-cooked dish in Guangdong, with rice chicken as the main ingredient, soy sauce, cooking wine and sugar as the seasoning. The operation is simple. In Guangdong, there is a saying that "no chicken can make a feast".
9. Kiln chicken
Tuyao chicken is a delicious traditional dish. Using longan wood, litchi wood and other fruit trees to make charcoal fire, using excellent chicken breeds such as Sanhuang chicken, adding secret seasoning, adding a variety of Chinese herbal medicines, using modern science and technology, wrapped in tin foil, at a high temperature of 800 degrees Celsius for half an hour. Due to the instantaneous high-temperature heating and tin foil wrapping, the nutritional value of chicken is preserved to the greatest extent, and the taste contains a faint fruity aroma, which is deeply loved by the majority of foodies.
10. Braised chicken
Chaoshan Luwei is a local traditional dish with full color and flavor, which belongs to Chaozhou cuisine in Minnan cuisine. Braised geese, braised ducks are mostly. Its preparation method is "bittern" with more than ten kinds of natural spices such as brown sugar, water, salt, bean paste (or soy sauce), onion, southern ginger, cinnamon, star anise and fennel. Brine chicken is a dish made of white striped chicken as the main raw material, with pure chicken fragrance, tender and refreshing taste, white and bright color and delicious taste.