Top ten famous Cantonese dishes
Top ten famous Cantonese dishes, we are the most famous in China have to say that the food, talking about food, have to mention is Guangdong's Cantonese cuisine. And Cantonese cuisine is one of the major cuisines in China, the following are the top ten famous Cantonese dishes, take a look.
Famous ten famous dishes of Cantonese cuisine 11, braised pigeon: Guangdong famous dishes, pigeon nourishing role is strong, delicate meat, rich in crude protein and other nutrients.
2, fragrant slippery fish ball: Guangdong traditional dishes. The dishes are tender and fragrant, flavorful, so the name of the fragrant slippery fish ball.
3, sweet and sour goulash: the dish is golden in color, crispy outside and soft inside, crispy skin and tender meat, enjoying a high reputation at home and abroad.
4, the old fire soup: is the Canton people inherited thousands of years of dietary supplements and health recipes, soup is an indispensable part of the life of Guangzhou people.
5, roasted suckling pig: suckling pig is characterized by thin and crispy skin, fluffy and tender meat, crispy bones, is one of the roasted flavors of Guangdong.
6, white cut chicken: a colorful and flavorful characteristics of traditional dishes, are tender meat and bone, very tasty.
7, crispy roast goose: one of the most well-known Han snacks, is the most common and popular barbecue meat in Guangzhou.
8, eight treasures winter melon cup: this dish gas clear color white, winter melon meat tender and soft, taste fragrant, is the seasonal soup dishes.
9, baked lobster soup: lobster as the main ingredient, with a soup made of a seafood cuisine, especially suitable for nourishing food.
10, white burned shrimp: white burned shrimp is one of the simplest and most delicious practice, will not destroy the raw materials of its fresh, sweet, tender original flavor.
The famous ten famous dishes of Cantonese cuisine2
1, Cantonese-style roasted suckling pig
The world's different food cultures have roasted suckling pig this kind of dish color. Nowadays, the roasted suckling pig of Cantonese cuisine is the most popular among Chinese cuisine. Roasted suckling pig has a history of more than 2,000 years in Guangdong, and the burial objects in the tomb of the King of South Vietnam included a grill and a fork that were specifically used for roasting suckling pig. During the Qing Dynasty, the Cantonese dish of roasted suckling pig was selected as one of the dishes for the "Full House" banquet. Using about five kilograms of milk, take out the ribs, put into the special barbecue fork to support open, into the grill roast.
If the barbecue is slow, the skin of the suckling pig is smooth and called "light skin". It can also be grilled over a high flame, during which the skin is coated with oil to make it a golden brown color filled with bubbles, which is called "Suckling Pig with Sesame Skin". The characteristics of suckling pig include thin and crispy skin, tender meat and crispy bones. When eaten, the pig is chopped into small pieces, due to the thin skin of the meat, known as sliced skin suckling pig, with a little "suckling pig sauce" to add more flavor.
2, white cut chicken
White cut chicken is one of the most traditional Cantonese chicken dishes, is a dip chicken category, with its easy to make, just cooked and not rotten, do not add ingredients and to maintain the original flavor as the characteristics of the chicken, so that the natural freshness of the chicken to try to reveal. White cut chicken skin smooth meat, light and delicious, also known as "white chopped chicken".
Yuan Mei of the Qing Dynasty ' "with the garden food list" called the white slice of chicken, "chicken work the most huge, the dishes rely on it, so make the first of the feathered family, and other birds attached to it, for the feathered family single", a single list of chicken dishes dozens of models, steaming, cannon, simmering, brine, bad, listed in the first place is the first white slice of chicken, that it has a "too soup Yuan wine flavor. The flavor of the wine is too much soup". Nowadays, Cantonese cuisine, chicken dishes in the kitchen, there are more than 200 dishes, and the most people often eat never get tired of it is the white cut chicken, the original quality and flavor, skin and meat smooth, feasts and banquets are suitable for all, favored by diners.
3, crispy roast goose
Roasted goose is a traditional barbecue meat in Guangzhou, it is a whole goose to remove the wings and the head of the roasted, into the dish belly with marinade, mellow flavor, will be barbecued goose chopped into small pieces of the skin, meat, bone even without taking off the entrance to the away, with a crispy skin, meat, bone, fat and not greasy characteristics. If it is accompanied by sour plum sauce for dipping, the flavor is even more distinctive. In the 1970s and 1980s, as the most common and popular barbecue meat in Guangzhou, it was characterized by its golden color, crispy skin and tender meat, and delicious taste, which can be found everywhere in the barbecue stores in the provincial capital.
4, Eight Treasures Winter Melon Cup
Eight Treasures Winter Melon Cup is one of the household names of the traditional classic Cantonese dishes, everlasting, with winter melon as a container of stew, so it gets this name. The finished dish has the fragrance of winter melon in the soup and the flavor of the filling in the meat of winter melon, which reflect each other. This dish is also a summer soup, beautiful and pleasing to the eye, set a variety of raw materials for a food, taste different, light and fresh, for the summer of the summer heat good, to relieve fatigue, the best alcohol.
5, baked lobster soup
Cantonese cuisine in Guangdong Province, Guangdong Province, the collection of excellent folk cuisine on the basis of continuous absorption of the essence of the major cuisines of our country, drawing on the strengths of the Western recipes, the fusion and integration of one, baked lobster soup is one of the representatives.
Lobster is the best shrimp, very nutritious, baked lobster in soup to lobster as the main ingredient, with a soup made of a seafood cuisine. This dish is white and tender meat, delicious flavor, high protein content, low fat content, nutritious, especially suitable for nourishing food, often used in many wedding banquets, but also a classic feast dishes.
6, steamed sea and river fresh
Steaming is the most classic cooking techniques in Guangzhou, the past Lingnan region due to the steep mountains and big mountain isolation, transportation is inconvenient, the start of the economic development of a slow start, the people's lives in a fairly long period of time are relatively poor, the family hit the fish in the pot boiled and eaten, there is not much to pay attention to, but but it was found that this light cooking method can be used in a variety of ways. The light cooking method can make the sweetness of the fish jump to the tip of the tongue.
Steaming sea and river freshwater in the case of not adding any flavor (ginger, scallions and other fishy things except), just by virtue of the fish itself evaporated out of the freshness of the same fish cycle dialysis, so as to maximize the preservation of the fish's original flavor, but also the most able to retain its shape and appearance on the integrity of the fish.
7, braised pigeon
Braised pigeon is a famous Cantonese dish. Pigeon's meat is thick and tender, nourishing role is stronger, pigeon meat flavorful, tender meat, rich in crude protein and a small amount of inorganic salts and other nutrients. The pigeon, which is about 25 to 28 days old, is first soaked in brine until it becomes flavorful, and then put into raw frying. Due to the crispy skin and smooth meat, sweet and fresh, tender and delicious, oily but not greasy, color and flavor are all good, it is pushed as a top quality delicacy, very Guangfu characteristics.
8, smooth fish ball
Smooth fish ball is a traditional Cantonese dish. The fish used is a rectangular block, the reason why the ball, because the original practice in the fish carved on the knife flower, cooked fish naturally curved volume, slightly spherical reason; in recent years there are changes, has not carved flower, so the fish cooked does not appear ball, but people are still accustomed to the fish ball called. The dish is tender and fragrant, flavorful, so the name smooth fish ball.
9, sweet and sour goulash
Sweet and sour goulash, also known as "ancient meat", began in the Qing Dynasty, when many foreigners in Guangzhou are very fond of Chinese food, especially like to eat sweet and sour spare ribs, but not accustomed to spit bone when eating. The Guangdong chef then made a big meatball with seasoned meat and starch, deep-fried it until crispy, and glued it with sweet and sour marinade, which tasted sweet and sour, and was welcomed by Chinese and foreign guests.
The history of sweet and sour spare ribs is old, and now it has been reformed and renamed as "ancient meat". Foreigners do not pronounce it correctly, and often call "ancient meat" "grunt meat", because it is elastic when you eat it, and there is a grating sound when you chew the meat, so these two names have existed side by side for a long time. This dish is golden in color, crisp outside and soft inside, sweet and sour, crispy skin and tender meat, enjoy a high reputation at home and abroad.
10, the old fire soup
The old fire soup, also known as the "Canton soup", that is, the Canton people inherited thousands of years of dietary supplements to maintain the health of the recipe to slow cooking Chinese old fire soup, the fire is sufficient, long time, both to take the effect of medicine, but also to take the entrance of the sweetness. People in Guangzhou have a long history of drinking old fire soup, which is closely related to the hot and humid climate of Guangzhou, and the types of soup in Guangzhou will change with the change of seasons, over the years, soup has become an essential part of the life of the people of Guangzhou, and Guangzhou herbal tea along with the Guangzhou food culture has become a symbol of the city.
As the saying goes, "It's better to eat without food than to eat without soup." Some people have even made up a saying that "those who can't eat eat meat and those who can eat drink soup". First on the soup, after the dishes, almost become the established pattern of the banquet in Guangzhou.
Ayi Abalone
Ayi Abalone cooking skills are permeated with the connotation of China's excellent traditional food culture. It is one of the several high-grade ingredients in Cantonese cuisine, and as a famous dish, it was listed as one of the eight treasures in the Ming and Qing dynasties. It nourishes the yin and replenishes the yang, tonifying but not drying, with high nutritional value. Dried abalone is often used in Cantonese cuisine, and Ah Yi abalone is easy to cook, delicious and attractive, and has become one of the top ten dishes of Cantonese cuisine selected by the "First China Cantonese Cuisine Summit".
Pork Barbecue in Secret Sauce
Also known as honey barbecued pork, it is one of the traditional Chinese dishes of Guangdong Province, belonging to the Cantonese cuisine. Honey barbecue pork can be inserted into the belly of the pig to burn, with a dark fire with heat radiation grilled and cooked. It can also be grilled directly over a fire and coated with caramelized sugar, so that during the grilling process there is a decomposition of fat and caramelized sugar to ease the fire from drying out, and has a sweet aromatic flavor. It is definitely a delicacy to be savored.
Dongjiang Stuffed Bean Curd
Guangdong Hakka Stuffed Bean Curd is a famous Han Hakka dish. Long-standing reputation, in the life of the Hakka people, but where there is a banquet will be this dish. Legend has it that stuffed tofu originated from the dumplings in the north, because the south of the mountain is less wheat, homesickness of the Hakka immigrants in the Central Plains will be tofu instead of flour, meat stuffed into the tofu, as if the flour wrapped in the meat filling. Because of its delicious flavor, it became a famous Hakka dish.
Wanbao Winter Melon Cup
Winter melon meat is tender and soft, flavorful, is a summer seasonal soup dishes. Wash the whole winter melon, drain the water, then cut one end of the tea cup, dig out the flesh, the tip of the flat, cut serrated lines around the mouth, mouth facing up in a bowl.
Take a tile bowl, put lean meat, chicken, ham, shrimp, mushrooms, yucca slices, dried scallops, and then add salt, monosodium glutamate, cooked lard, the right amount of water, with a strong fire on the cage steamed for 1 hour, until the meat is soft and rotten. Steam the ingredients with the same pour into the melon cup, add lotus seeds, with a strong fire on the cage to steam for another 25 minutes.
White Cut Chicken
In Cantonese cuisine, there are more than 200 chicken dishes, and the most commonly eaten is the White Cut Chicken, the original juice and flavor, the skin and meat smooth, large feasts and small banquets are all suitable for, favored by diners.
Many places in Guangdong have the habit of eating white cut chicken, but Zhanjiang people especially favorite white cut chicken, it is Zhanjiang people festivals plus dishes, the first dish of the feast.
The local people do white cut chicken a heavy selection of chicken, two heavy cooking chicken, three heavy with flavor. Selected chickens are local fine bone farm chicken, cooking chicken requires slow fire cooking dip, cooked to eight or nine can be, the ingredients with sand ginger, garlic. The local white cut chicken is tender and flavorful, very tasty.
Baked lobster in soup
Baked lobster in soup is one of the representatives of Cantonese cuisine. Lobster is the best shrimp, very nutritious, baked lobster in soup with lobster as the main ingredient, with a soup made of a seafood cuisine.
The meat of this dish is white and tender, delicious flavor, high protein content, low fat content, nutritious, especially suitable for nourishing food, often used in many wedding banquets, but also a classic feast dishes.
Braised pigeon
Braised pigeon is a famous Cantonese dish. Pigeon meat is thick and tender, nourishing effect is stronger, pigeon meat flavor, tender meat, rich in crude protein and a small amount of inorganic salts and other nutrients. The pigeon is first immersed in brine until it becomes flavorful, and then put into boiling oil for deep-frying.
Due to the crispy skin and smooth meat, sweet and fresh, tender and delicious, not greasy, color and flavor, it has been pushed as a top quality dish, which is very characteristic of Guangfu.
Sweet and sour pork
Sweet and sour pork, also known as "ancient meat", began in the Qing Dynasty, when many foreigners in Guangzhou were very fond of Chinese food, especially like to eat sweet and sour pork, but not accustomed to spit bone when eating.
The Guangdong chef then made a large meatball with seasoned meat and starch, deep-fried to crispy, sticky sweet and sour marinade, sweet and sour flavor, welcomed by Chinese and foreign guests.
Foreigners do not pronounce it well, and often call "ancient meat" "grunt meat"? Because of the elasticity of eating, chewing meat, there is a grating sound, so for a long time these two names coexist.
Guangzhou Wenchang Chicken
It is the sister dish of the traditional Cantonese cuisine "Jinhua Jade Tree Chicken". In the beginning, it was made with chicken from the famous Wenchang County in Hainan Province. It is reported that Guangzhou Restaurant sent several famous chefs to visit the area, and after tasting the chicken, they found that Wenchang chicken is fat, meaty and thick, but the shortcoming is that the chicken bones are too hard, making it inconvenient to eat.
After some research and development, it will be de-boned and chopped pieces, spelled with Jinhua ham, liver, seasonal vegetables far, etc., eat to skin smooth meat, unique flavor. The chicken comes from Wenchang County, and Guangzhou Restaurant is located on Wenchang Road, which is where the name "Guangzhou Wenchang Chicken" comes from.
Roasted Suckling Pig
There are two ways to roast a suckling pig in Guangdong. The first is to burn into the skin of the light, the fire is slower, burning less oil coating. Secondly, it will be burned into the skin of the melted, with a strong fire, the process of continuous oil, the finished skin color golden, sesame-like bubbles evenly distributed, the surface of the size of the same, the skin is more crispy. Roasted suckling pig to use a knife to slice out the skin (without meat), each skin will be sliced into 8 pieces, *** counting 32 pieces, suckling pig in a pot, pig skin covering the pig, and then with lasagna, green onion balls, sweet sauce and sugar, etc. two small plates to eat together, the flavor is unique.