What are the traditional foods in Guangdong?
1, roasted goose
Roasted goose is a special food in Guangdong Province, which belongs to Cantonese cuisine. Roasted goose originated from roast duck, and the goose with black mane is the best. The whole goose with wings, feet and internal organs removed, blown, coated with five spices, sewed belly, boiled and scalded skin, supercooled water, evenly peeled with sugar water, aired and pickled, finally hung in an oven or on an open flame, rotated and roasted, cut into pieces and served on a plate, and then eaten. Roasted goose is golden red in color and delicious.
2. Potted vegetables
Pot dish is a food custom in Shenzhen, Guangdong and New Territories, Hong Kong. It is said that it originated in the late Southern Song Dynasty and has a history of hundreds of years. It is a kind of chowder dish. Traditional potted vegetables are held in wooden or antimony pots. On festive occasions, such as the occupation of new homes, the opening of ancestral temples or the lighting of New Year's lights, villages in the New Territories will hold potted vegetable banquets.
3. Braised meat with plum vegetables
Plum cuisine is a traditional food specialty in Huizhou, which is sweet and refreshing, tender and smooth in taste, fragrant, neither cold nor dry nor wet nor hot. It is called one of the world's famous dishes, because the characteristics of this dish are: it tastes rotten and delicious, fat but not greasy, and it still wants to eat.
4, glutinous rice cake
Bozai cake is one of the traditional cakes with local characteristics in Guangdong Province. Its main ingredients are sticky rice flour or corn starch and cassava starch, which is famous for its smooth and delicious taste. Bowl cakes can be divided into two categories: old-fashioned and crystal. There were many old-fashioned alms cakes in the past, but now crystal alms cakes are more common.
5, white-cut chicken
White-cut chicken is one of the most common dishes in Guangzhou. Without any ingredients, white-cut chicken can still maintain its original flavor, because the white color of white-cut chicken contains oily yellow, which tastes light and delicious, and the skin is crisp, which is more fragrant when sprinkled with chopped green onion.
6. rice rolls
There are different opinions about the origin of rice rolls, and there is no unified statement. Some people say that "it was first created by Pantang Hexian Museum during the War of Resistance against Japanese Aggression period." Others say that "rice rolls originated in Guangdong, and as early as the end of Qing Dynasty, the cries of selling rice rolls were heard on the streets of Guangzhou".
It's a fake to come to Guangdong and never eat rice rolls. Generally, it's steamed with stuffing, such as shrimp rice rolls, pork rice rolls, beef rice rolls, etc. But if you want to eat rice rolls, you must choose vegetarian sausage (that is, nothing) and dip it in soy sauce to avoid being tasteless.
7. Hakka stuffed tofu
Hakka fermented bean curd, also known as minced meat fermented bean curd and Dongjiang fermented bean curd, is one of the famous Hakka dishes, a famous dish with traditional flavor in Dongjiang, and a very representative traditional dish in Hakka food culture. Usually, the fried tofu or white tofu is cut into small pieces, a small hole is dug in the center of each small piece of tofu, which is filled with seasonings such as mushrooms, minced meat, onion and garlic, and then cooked in a casserole for a long time with seasonings such as monosodium glutamate and pepper.