In short, in Guangdong, some food customs have gone beyond the category of "eating" and become a unique food culture in Guangdong.
White-cut chicken is the most common kind of chicken dishes in Cantonese cuisine, belonging to soaked chicken. It is characterized by simple production, just cooked and not rotten, no ingredients and original flavor. The method is as follows: use local chicken below 1 kg, wash it, soak it in slightly boiling water for about 15 minutes, during which the chicken is lifted out twice, then cool it in water, and mix it with cooked peanut oil after the skin is dry. When eating, prepare minced ginger and shredded onion with salt, pour it in cooked oil and dip it in a dish. White-cut chicken skin is smooth and smooth, light and delicious. The famous Panxi restaurant, boiled chicken, won the Jinding Award for quality products of the Ministry of Commerce. In addition, Qingping chicken is also a kind of white-cut chicken.
Buddha jumps over the wall as a high-grade dish. Formerly known as "Fushouquan", it was initiated by Juchunyuan, a famous restaurant in Fuzhou, during Tongzhi period in Qing Dynasty. It is mainly made of 28 kinds of raw materials, such as abalone, sea cucumber, shark's fin, fish belly, fish lips, tendons, ham, scallop, mushrooms, etc., added with Shaoxing wine, stored in a jar, sealed with mud, and simmered with slow fire for 10 hours. Delicious and fragrant, it is a delicacy in autumn and winter. It is no wonder that a scholar in the Qing Dynasty sang a poem praising: "The altar is full of meat and fragrance floating around, and the Buddha heard that he abandoned Zen and jumped over the wall", hence the name "Buddha jumped over the wall".
Gold-medal roast suckling pig: named after it won the "Jinding Award" by the Ministry of Commerce, it is a rare Cantonese cuisine at the banquet. The skill of roast suckling pig has a history of 1400 years. There are two methods to roast suckling pig in Guangzhou: one is to burn it with smooth skin, with slow fire and less oil; There are also those who burn it into skin, and the fire is flourishing. When burning, they are constantly oiled, and the bubbles from the oil are used to loosen the pigskin. This kind of skinned suckling pig is golden in color, with sesame-like bubbles evenly distributed and melted at the entrance.
Datong restaurant's golden roast suckling pig is the most famous, so you must try it.
Long Hudou: Stewed snake soup is one of the "three wonders" of Cantonese cuisine, commonly known as "Long Hudou". It is a delicacy carefully stewed with cobra, golden ring snake, old cat and little hen. Because snakes are like dragons, cats are tigers and chickens are Xiaofeng, it is also called "Dragon, Tiger and Phoenix stew".