1. The formation of cuisine

Guangdong is located on the southeast coast, with a mild climate and rich products. The hundreds of Cantonese people who lived in Guangdong in ancient times were good fishermen and farmers and were omnivores.

After the Qin and Han Dynasties, influenced by the culture of the Central Plains, the omnivorous method became more developed and perfected. In modern times, Western food techniques were absorbed and integrated, and gradually formed a distinctive southern style cuisine - Guangdong cuisine. In recent years, Cantonese cuisine has become more developed, and new styles of Cantonese cuisine

are popular all over the country. Guangdong cuisine consists of three local cuisines: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Hong Kong regional cuisine should also belong to the category of Cantonese cuisine.

2. Characteristics of Cantonese cuisine

1. Extensive and unique selection of ingredients, making good use of fresh seafood. Cantonese cuisine uses a wide range of ingredients, the most among all cuisines in the country. "Regardless of birds, beasts, insects, and snakes, we will eat them all." For example, in terms of animal raw materials, in addition to the commonly used chickens, ducks, fish, shrimps, pigs, cows, and sheep, many animals such as snakes, dogs, raccoons, and rats are also used. Making good use of fresh ingredients is a major feature of Cantonese cuisine, of which Chaozhou cuisine is most famous for its seafood.

2. Skilled in knife skills. He is good at killing and slaughtering raw seafood. The technique focuses on simplicity and naturalness, unlike other cuisines where the knife skills are delicate.

3. Light and refreshing. Guangzhou cuisine is characterized by refreshing, crisp, fresh and tender taste, which is the main taste of Guangdong cuisine. Dongjiang cuisine is characterized by salty, sour and spicy tastes, and is mostly home-cooked.

4. Cooking methods and seasoning methods have their own system. Many cooking methods of Cantonese cuisine originated from the north or the West. After continuous improvement, they have formed a complete cooking system that is different from other cuisines.

The cooking methods include frying, stir-frying, grilling, stewing, stewing, steaming, etc.

The condiments of Cantonese cuisine are mostly dark soy sauce, juice, lemon juice, soy sauce, oyster sauce, seafood sauce, sand tea sauce, fish sauce, chestnut powder, custard powder, meat tenderizer, corn starch, and butter. Etc., these are seasonings that are not used or used sparingly in other cuisines.

Representative dishes of Cantonese cuisine include "Wenchang Chicken", "Dongjiang Salt Chicken", "Fried Soft Chicken with Two Lemons", "Pork with Plum and Cabbage", "Teppanyaki Pan-fried Beef Fillet", "Boiled Chicken" "Jiwei Shrimp", "Bazhen Braised Duck", "Crispy Roast Suckling Pig", "Eggplant Clay Pot with Black Bean Sauce", "Braised Lettuce with Oyster Sauce", "Chaozhou White Eel Claypot", "Steamed Giant Grass Carp", etc.

Guangdong Cuisine - "Honey Bean Fish Fillet"

Ingredients: 200 grams of grass carp meat, 150 grams of honey beans, 10 grams of carrots, 10 grams of ginger. Seasoning: 30 grams of peanut oil , 10 grams of salt, 10 grams of MSG, 2 grams of sugar, appropriate amount of wet corn starch, 5 grams of sesame oil

1. Cut off the old tendons of the honey beans, slice the carrots and ginger, peel the carp meat, and use it. Chop the back of the knife into puree, add a little salt, monosodium glutamate, and cornstarch, mix well and beat until gelatin forms. Put it in a pan to dry the isinglass, fry the isinglass over low heat until both sides are cooked, and scoop out slices.

2. Heat oil in a pan, add ginger slices, carrots, honey beans, and salt and stir-fry until cooked.

3. After frying honey beans until cooked, add fried fish fillets and MSG. , stir-fry with sugar, thicken with wet cornstarch, and drizzle with sesame oil to serve

Landu Pigeon Breast

Ingredients: 1 squab, 200 grams of kale segments, minced garlic, ginger Appropriate amount of flowers and carrot flowers.

Preparation method: Cut the Landu kale into sections, soak them in water with a cross knife twice and set aside. Remove the fat from the pigeon meat and slice it into pigeon breasts. , stir-fry with salt and MSG, and place on a plate. Cook the pigeon breast in 40% hot oil. Leave the oil in the pot, add minced garlic, ginger flowers, and carrot flowers, then add the pigeon breast and cook with cooking wine. Add gordon soup, flavored rice noodles, oyster sauce, sesame oil, pepper, water starch, and finally light the oil and pour it over the kale segments and serve.

Chicken" and "Sweet and Sour Sweet and Sour Pork" etc. .

Jinlong suckling pig

Ingredients: suckling pig, fermented bean curd, sesame oil, five-spice powder, sugar, garlic, refined salt, balsamic vinegar, maltose, rice wine, etc.

Preparation method: After bleeding the suckling pig, use 70% boiling water and 30% cold water. Soak the piglet for more than ten seconds, take it out, remove the hair and internal organs. Then start from the pig's lips, go through the belly to the anus, use a knife to cut open the belly, open it flat on both sides, use a knife to gently make a slit on the spine, hip bones and each rib bone, and use milk curd, Mix five-spice powder, white sugar, minced garlic, and salt and mix thoroughly, pour it on the meat surface and spread it all over, so that it can penetrate into the inside. Then pick up the piglet, drizzle the pig skin with boiling water, apply a brine mixed with wine, vinegar, and caramel, then hang it in the air and let it air dry for two hours. Then get on the iron*.

Before putting on the iron gun, first use bamboo slices horizontally to support the pork on both sides, and then insert the iron gun from the hip bone to the neck. The iron must pass up and down through each bamboo piece, and it must be inserted firmly and flatly without damaging the pigskin and original shape. Use a square iron stove to start a charcoal fire and roast the piglet on the fire. Roast the head and tail over slow fire first, then roast the middle of the head over high heat until it is roasted thoroughly and oil drips out. Then turn it over and roast the skin. Before roasting the skin, The charcoal fire is divided so that the pig body can receive the fire evenly and comprehensively. When the pig skin is bubbling, puncture the blisters and apply sesame oil to prevent it from burning until the pig skin turns golden brown. The last step is to remove the knife, first remove the skin, then remove the meat. The method is to turn the pig over on the table, first unravel the back in the shape of a long "tian", and then unzip it into six pieces in each gap of the "tian" character. Each piece is about 1 and a half inches long and about 1.5 inches wide. 1 inch 2 points, 24 pieces of chicken. After untying, put it back into the original place and serve it in the shape of a whole pig, along with 40 pieces of puff pastry and two butter each of sugar, raw garlic, sweet noodle sauce and oyster sauce. After eating the pig skin, take back the pig body, cut the meat into small pieces, and serve it like a whole pig. The taste is crispy and smooth, with a unique flavor.

Blue pigeon

Ingredients: 1 squab, 200 grams of kale, minced garlic, ginger flowers, and carrot flowers.

Preparation method: Cut Landu kale into sections, cut it twice with a cross knife, soak it in water and roll it up for later use. Remove the fat from the squab meat, slice into pigeon breasts, stir-fry with salt and MSG, and place on a plate. Cook the pigeon breast in 40% hot oil. Leave the bottom oil in the pot, add minced garlic, ginger flowers, carrot flowers, add pigeon breast cooking wine, add gravy soup, flavored powder, oyster sauce, sesame oil, pepper, water starch, finally light up the oil and take it out of the pot, pour Serve on the kale segment.

Jinghua Yushu Chicken

Ingredients: One three-yellow chicken, 70 grams of Jinhua ham, 300 grams of kale, northern mushrooms, oyster sauce, monosodium glutamate, refined salt, Shaoxing wine, starch, dark soy sauce Soup etc.

Preparation method: Soak the three-yellow chicken in oil soup, remove the bones and cut the meat into pieces, cut the ham into slices, place them one by one on a plate. Blanch the kale, add oil and place around the chicken pieces. Put the soup in the pot, add salt, MSG, oyster sauce, a little dark soy sauce, thicken the soup with water starch, add some oil and pour it on the chicken.

Yegu Haihuang

Ingredients: 1 large coconut, 100 grams of white fungus, 100 grams of rock sugar, osmanthus, white sugar, etc.

Preparation method: Peel and wash the coconut, pierce the eye of the coconut, control the coconut juice, and then saw it from the hoof to make a coconut cup; put the rock sugar in a bowl and steam it for a while, then pour it into the coconut cup, and steam it in a basket After 1 hour, pour in the fermented white fungus, coconut milk and sugar, steam until cooked, sprinkle with osmanthus and serve.

Three-color lobster

Ingredients: 800 grams of lobster, 100 grams of bamboo shoots, 150 grams of cashew nuts, 50 grams of celery, 50 grams of carrots, 300 grams of broccoli, soup, Appropriate amounts of refined salt, white grains, glutinous rice, peanut oil, ginger slices, Shaoxing wine, sesame oil, dry starch and turnip.

Preparation method: Insert a bamboo stick into the tail of fresh lobster into the anus to urinate, then insert it into the head until it is dead, put it in the refrigerator, take it out and defrost it, and take out the whole lobster meat from the belly. , cut in half, then cut into coarse pieces, leaving the head and tail for use. Cut fresh bamboo shoots, carrots and celery stalks into ramekins. Fry the cashew nuts until crispy; roll the lobster head and tail until cooked, place them on both ends of the plate, surround the fried broccoli, and form a lobster shape. Use soup, refined salt, monosodium glutamate, sugar, and starch to make a bowl. Add salt to the bamboo shoots, carrots, celery, etc.; add oil to the pan and fry the lobster until it is just cooked. Take it out and drain off the oil. Add ginger slices and all ingredients except cashew nuts, splash with Shaoxing wine, add a bowl of gravy and stir-fry evenly, then add cashew nuts, add tail oil and stir-fry evenly, pour it into the middle surrounded by broccoli and it's ready.

Features: Lobster is one of the precious seafood, and it has excellent flavor when cooked in this way. Fresh, crispy, tender and bright in color, it is a new dish created in recent years.

Lychee Shrimp Balls

Ingredients: 250 grams of fresh lychees, 250 grams of prawn meat, 2 red peppers, MSG, pepper, refined salt, Shaoxing wine, starch, etc.

Preparation method: Peel and core the fresh lychees, cut the red pepper into small pieces and set aside; cut the prawn meat into two-thirds on the back, then add salt, MSG, and starch Marinate for 20 minutes; heat the oil pan until it is 40% hot, and simmer the shrimp balls; leave a little oil in the pan, add minced garlic and carrot flowers, then pour the lychees, red pepper cubes, and shrimp balls into the pan and cook Add a little soup, add salt, MSG, sugar, and finally thicken it with a little water starch, then put it into a plate.

Sweet and sour sweet and sour pork

Ingredients: 300 grams of peeled half-fat and half-lean pork, 150 grams of cooked bamboo shoots, green pepper, monosodium glutamate, sugar, soy sauce, rice vinegar, sesame oil, minced garlic, etc. .

Preparation method: wash the pork and cut it into long slices, lightly cut the meat surface with a flower knife and cut into pieces, lightly salt it with salt, add egg white paste, dip it in dry starch, add 50% hot oil and fry for 3 minutes, turn off Remove from heat after 2 minutes. When the oil temperature rises to 50% hot, add the meat and bamboo shoots, fry until golden and remove. Remove the oil from the pot, add minced garlic and green pepper and stir-fry until fragrant. Add stock, MSG, soy sauce and white sugar. , rice vinegar is mixed into sweet and sour sauce, thicken the meat and bamboo shoots, turn a spoon and pour sesame oil on the plate and serve.

Features: unique taste, bright red color, fat but not greasy. ?

Jiahe Yankou

Ingredients: Fire goose meat, winter melon, soaked squid, minced earth fish, soup, vegetables, oyster sauce, peanut oil, refined salt, monosodium glutamate, dry starch , sugar, Shaoxing wine, minced garlic, sliced ??ginger, dark soy sauce, etc.

Preparation method: Cut the goose meat, winter melon, etc. into rectangular pieces, cut the squid into the shape of wheat ears, oil the winter melon, and cook it with soup. After cooling, cut it into large pieces with the goose meat. In a bowl, add minced earth fish, add soup, steam for 15 minutes, take out the goose fat, winter melon buckle, decant the original juice, turn it over in a plate, add the soup, refined salt, monosodium glutamate, white sugar, and wet starch with the original juice. Mix well, add squid oil and pour it on top. Add soup, oyster sauce, MSG, sugar, soy sauce and dry starch into a bowl. Heat the oil pan until it is 50% hot. Fry the squid and remove it, leaving a little oil. , add minced garlic, ginger flowers, squid, and Shaoxing wine, put it in a bowl and stir-fry evenly, then mix it into the goose, trim the sides of the winter melon, and place the fried vegetables next to the squid and serve.

Features: Fire goose meat, wax gourd buckled into a round shape, red and white, squid flowers arranged in the shape of ears, coupled with appropriate heat, the dishes are fragrant and delicious, and the color is bright and pleasing to the eye.

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