Cantonese cuisine is one of the eight major cuisines in China, so what dishes are served at Cantones

Cantonese cuisine is one of the eight major cuisines in China, spread in the coastal areas of Guangdong, and is the food heritage condensed by coastal people for hundreds of years. In traditional Cantonese cuisine, "freshness" is a basic ingredient, and they like to stew the milky white soup with earth fish and sea rice, and they also like to stew the soup with ham and mullet roe to form the base of all Cantonese dishes. Marrying a Cantonese daughter-in-law is impossible to please your future father-in-law and mother-in-law without Cantonese cuisine, and nowadays, traditional Cantonese cuisine has also been improved and some exotic features have been added, which makes it taste unique.

First of all, when they first entered Guangdong, the most vivid memory is their eating habits, as the birthplace of Cantonese cuisine, Guangzhou City may be more unique in the understanding of "umami", and their early morning was officially opened by a bowl of bamboo noodles. Zhusheng noodles are an authentic Cantonese delicacy, although it seems ordinary, but without the use of earth fish, mullet roe, pork bones to boil the soup for 3 hours, no matter how good the master can not make authentic Cantonese Zhusheng noodles, and this is just an ordinary breakfast. In traditional society, a table of sumptuous Cantonese cuisine should include eight cold and eight hot, and the proportion of seafood should be more than 6 percent, almost including the common seafood categories on the market, lobster is one of them.

Secondly, in the Cantonese restaurant, the lobster feast is a more popular set of noodles in recent years, eight cold and eight hot plus a 3-pound lobster, almost the lobster that has been chilled by ice cubes overnight, the freshness is no different from just killing, but due to the infiltration of ice cubes, ginger and garlic juice, Meng gave birth to a more extreme taste, the most important thing is that after this treatment, the meat quality of the lobster is tighter, and the food is safer.

Again, in addition to the lobster feast, eating pig is also a favorite eating habit of Cantonese people, pork is flat and thick, most suitable for braised and stewed, and Cantonese cuisine likes to use another way to interpret the deliciousness of pork: grilled! A 50-80 pound suckling pig is slaughtered and washed, rubbed repeatedly with salt, pepper powder and sugar until it tastes, and finally poured a bottle of rice wine, marinated for 4 hours to start roasting, can be roasted with charcoal, or the pig can be wrapped and buried in the ground, covered with soil and then simmered, 2 hours later, the fragrant pepper is coming.

Finally, after a hundred years of inheritance and changes, traditional seafood no longer dominates, and newlyweds pay more attention to whether the Cantonese wedding menu is complete and whether it is in line with today's health habits, and the era of "good taste" has finally become a thing of the past.

Cantonese cuisine is one of the eight major cuisines in China. Nowadays, there is an increasing variety of wedding dishes for the couple. Exquisite Cantonese cuisine can not only make people enjoy the food, but also bring a visual feast to the guests.

What is the menu for a wedding banquet in Guangdong? Let's take a look at the wedding menu in Guangdong.

Cantonese cuisine uses fine ingredients and pays attention to quality and taste. Fresh, smooth, crisp and tender. Pay more attention to clear but not light, fresh but not tired, crisp and tender but not raw, oily but not greasy.

Cantonese cuisine pays attention to collocation, different shapes, beautiful decorations, relatively novel and unique, and diverse dishes. In 1965, a total of 5,457 kinds of famous dishes were launched in Guangzhou's "Famous Dishes Exhibition". Then the wedding menu is a collection of food, and the Guangdong wedding menu is complete.

Dongjiang crispy jellyfish, fried phoenix wings with oil, steamed eggs with conpoy, shark fin with abalone and cucumber, yellow dragon and phoenix balls in sauce, Japanese style platter, chrysanthemum and jujube paste, baked lobster with cheese in soup, stir-fried crab in typhoon shelter, snail sliced beef tenderloin, Cantonese style roast duck, seafood fried rice, etc.

Stewed yam and three treasures, state guest platter, steamed scallops with garlic, braised shark fin with abalone and cucumber, steamed grouper, and stewed three treasures with fish lips, these are all famous dishes, which are very good, can satisfy the tastes of many people, and are relatively inclusive.

The signature dishes of Cantonese cuisine that I know are probably baked chicken, white-cut chicken, egg fragrant shrimp balls, chicken with splendid cashew nuts, stir-fried pork ribs, red stewed pork, stuffed tofu, double pill soup and so on.

Cantonese cuisine, also known as Cantonese cuisine, is one of the four traditional Chinese cuisines and eight major cuisines, originating in Lingnan. Cantonese cuisine is composed of three local flavors: Guangzhou cuisine (also known as Cantonese cuisine), Chaozhou cuisine (also known as Chaoshan cuisine), and Dongjiang cuisine (also known as Hakka cuisine), each with its own characteristics. Cantonese cuisine is as famous as French cuisine all over the world, and since the number of overseas Chinese in Guangdong accounts for 60% of the country, most of the Chinese restaurants around the world are mainly Cantonese cuisine.

Cantonese cuisine is relatively light in taste, pay attention to the freshness, tenderness, heat, and ingredients of the food, and Cantonese cuisine is also the most recognized cuisine of Chinese cuisine by foreigners, because in the early years, most of the overseas Chinese living overseas were people from Guangdong, so in foreign countries, among Chinese restaurants, Cantonese cuisine accounted for sixty percent, but although Cantonese cuisine is very famous in the world, it is now very embarrassing in China, because in addition to Cantonese locals, outsiders don't like Cantonese cuisine very much, after all, Cantonese cuisine is somewhat light, but shrimp dumplings, rice rolls, White cut chicken is one of the three most recommended Cantonese delicacies in China to the world, and of course it is also loved by many Chinese people.

In addition, although the production method of Cantonese cuisine seems relatively simple, it is indeed a great test of a chef's skills, not only the requirements for ingredients, but also the control of heat is very strict. And many knife dishes in Cantonese cuisine are also very demanding for chefs. The most important thing about Cantonese cuisine is to be able to eat the original taste of the ingredients, which can be said to be very difficult.

Especially when making some soups.

There is also Shunde known as the "capital of food" in Cantonese cuisine, with "clear, fresh, refreshing, tender, smooth, true" as the characteristics, "five flavors" (fragrant, loose, crisp, fat, thick), "six flavors" (sour, sweet, bitter, salty, spicy, fresh) are good, gold medal dishes, more than 100 special dishes; In addition, Shunde dim sum is characterized by fine production, elegant appearance, crunchy and delicious, and 11 kinds of famous snacks such as double skin milk have been selected as "Chinese famous snacks".

Each place has its own eating habits, and if you really want to eat these dishes, you can go to a special place to eat, and it is considered to be a tour, and it is also a pleasure in the process of eating.

White-cut chicken, splendid cashew nut chicken, stir-fried pork ribs, stuffed tofu, egg-flavored shrimp balls, and baked chicken, these signature dishes are all very delicious and famous.

White-cut chicken, eight-treasure winter melon cup, oste-flavored shrimp balls, red stewed pork, and double-pill soup are all very famous and delicious.

Cantonese cuisine is one of the eight cuisines in China, pay attention to the appearance of the dish, the taste is light, to have the aroma, today to recommend to you a Cantonese cuisine, the dragon soars all over the world, an Australian lobster to the extreme, the taste is very delicious, lobster meat is Q bomb, but also the representative of Cantonese cuisine. Barbecued pork in dense sauce is one of the traditional famous dishes of Guangdong Province and belongs to the Cantonese cuisine. "Char siu"is from"Plug-in burning"developed.

It is mainly made of pork (lean), barbecued pork sauce, oyster sauce, garlic, light soy sauce, cooking wine, honey, sugar, and peanut oil.

The authentic roast goose is used in Qingyuan goose, the meat is very delicate and delicious, especially the skin of the roast goose, crispy and oily. It is said that this dish has been recorded in the Guangxu period, and the nutritional value is also very high, in Guangdong, known as "no chicken is not a feast", soy sauce chicken is one of its typical dishes. With chicken as the main ingredient, soy sauce, shallots, ginger and cooking wine and sugar as the seasoning, the operation is simple and convenient, it is a characteristic home-cooked dish, delicious and delicious, belonging to the Cantonese cuisine.

The dough of the barbecued pork bun is made of fermented flour, and the filling inside is made of barbecued pork with a good ratio of fat to lean. Knead the barbecued pork bun into a birdcage by hand, and the skin will open after steaming in the steamer, and the thick barbecued pork fragrance will be tangy! The range of Guangzhou cuisine includes the Pearl River Delta, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, excellent skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy.

Good at stir-frying, it is required to master the heat and oil temperature is just right. It is also compatible with many Western cuisine recipes.

Divide the tofu into several equal pieces, then dig a hole in the middle of each piece of tofu, stuff the meat filling into a small hole, fry it until golden brown, put it in a pot, drizzle with the sauce, sprinkle with chopped green onions, and pepper. Tofu is tender, smooth and fragrant, and rich in nutrients. The first one is the crystal chicken in Zhanjiang.

The crystal chicken method is simple, the flavor is unique, the chicken flavor is full, and the aftertaste is endless. Legend has it that Crystal Chicken was founded in the Qing Dynasty by Mr. Chen Liuqi, a famous chef from Zhanjiang. It is also known as steamed chicken and barrel chicken.

Signature dishes include shrimp chestnut bowl, yellow eel jelly pot, and Cantonese honey sauce barbecued pork, all three of which are representative of Cantonese cuisine, and they are very delicious, but these foods are only available in Guangzhou.

Cantonese signature dishes: barbecued pork, herb and salt baked Dalian abalone, roast suckling pig, Dragon King Night Banquet, Royal Official Swallow, raw crab meat stewed sea tiger wings, Yannanfei Chatian duck

Cantonese cuisine is what we often call Cantonese cuisine, and there are many varieties of it, and the following are representative: first, Cantonese roast goose. The skin is crispy and fragrant, and it is very delicious.

Second, white-cut chicken. The skin is smooth and the meat is smooth, and the green onion is fragrant and flavorful, and it is also one of the indispensable dishes at the banquet. Thirdly, the crispy pigeon.

Both the production method and the taste are very unique.

1. Roast suckling pig in open oven, also known as roast suckling pig. 2. A abalone. 3. Guangdong Wenchang chicken.

4. Dragon King's Night Banquet. 6. Hang the stove and roast the goose. 7. Raw dismantling crab meat and stewed sea tiger wings.

8. Yan Nanfei Chatian duck. 9. Chaozhou lo-mei. 10. Honey barbecued pork.

Dry fried cow river. Stir-fried duck with shiso. White-cut chicken. Fish head tofu soup. Chicken in soy sauce. Roast suckling pig. Stir-fried pork tongue with sand ginger. Blanched cabbage heart. Steamed scallops with garlic. White Cloud Pig Hand.

<> "Cantonese Cuisine of the Eight Great Cuisines of China.

Cantonese cuisine: It is composed of three flavors: Cantonese cuisine (represented by Guangzhou cuisine), Hakka (also known as Dongjiang cuisine, represented by Huizhou cuisine), Chaoshan (represented by Chaozhou cuisine), and represented by Cantonese cuisine. It has always been famous for its wide selection of materials and strange dishes.

Sun Yudi has expertise in the preparation of fish, shrimp, poultry and game, especially in the production of "snakes". The taste is light and heavy soup dishes. Wei Kaixiao.

Cantonese Cuisine Representative Cuisine":

Crispy suckling pig, Baiyun pork knuckle, white peony shrimp, soaked shrimp, Taiye chicken, Dongjiang salt donation chicken, Xiangdao button meat, Huangpu scrambled eggs.

01, crispy roast goose crispy roast goose This dish should be a well-known delicacy in Guangdong, the taste of this dish is particularly fresh and fragrant, and it also belongs to Cantonese cuisine. There are actually three flavors of this dish, the first flavor is Yangtze River, the second flavor is five-spice salt, and the third flavor is sour plum sauce. As early as the Guangxu period of the "Guangzhou Bamboo Branches", in fact, this famous dish has been recorded, from this point we can see that the crispy roast goose, the history of this dish is indeed relatively long, and this dish is more common in Guangzhou, but also the most popular barbecue meat, in the local streets and alleys of the roast and marinade shops can basically be seen.

02, white cut chicken white cut chicken also has a great name, this dish is a special traditional dish with both color and flavor, white cut chicken is also known as white cut chicken, is also a type of Cantonese chicken dishes. The earliest time was the folk that began in the Qing Dynasty, you must know that among all the Cantonese cuisine, there are about more than 200 kinds of chicken dishes alone, but the white-cut chicken should be the most favored by people, and it is also a delicacy that many people often get tired of. <>

03. Roast suckling pig Cantonese style roast suckling pig, the main ingredient is actually small suckling pig, and then with some five-spice powder, sesame paste, and star anise powder and other accessories. This dish is mainly made by putting the ingredients into a charcoal fire and grilling, and the roast suckling pig should be a very famous specialty in Guangzhou, and this dish is also the main dish in the Manchu and Han banquets. When many people in Guangdong worship their ancestors, they will definitely use the dish of roast suckling pig, and this dish is also indispensable during the New Year's Festival.

04. Crispy pigeon Crispy pigeon is a traditional famous dish in Cantonese cuisine, and it also belongs to Cantonese cuisine. With the production process becoming more and more mature, this dish has also formed several production methods, including raw frying, cooked frying, and roasting. The authentic crispy pigeon is not only bright red in color, but also crispy and tender in taste, which is particularly delicious.

There are many signature dishes, such as pork belly chicken, white chopped chicken, sashimi, roast pigeon, barbecued pork, etc., which are classic Cantonese dishes that are popular with diners.

Cantonese barbecued pork with honey sauce, water chestnut with shrimp, quail protein fructose water, yellow eel jelly pot, Cantonese roast goose, these are the signature dishes of Cantonese cuisine.

There are braised large group wings, roast suckling pig, abalone, roast goose in the hanging oven, Wenchang chicken, Chaozhou marinated honey sauce barbecued pork, eight treasures winter melon Gu and so on.

For example, there are white-cut chicken, honey barbecued pork, sweet and sour sour pork, pepper-soaked oysters, Guangzhou Wenchang chicken, roast suckling pig in open oven, peninsula royal official swallow, roast goose in hanging oven, steamed East Star Grouper and so on.

White-cut chicken, boiled shrimp, braised pigeon, roast goose, salt-baked chicken, Guangzhou Wenchang chicken, steamed pork ribs with soy sauce, etc., these are the signature dishes of Cantonese cuisine.