Cantonese cuisine is one of the four traditional Chinese cuisines, what are the signature dishes of

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.

1.Cantonese cuisine is light and refreshing, and the taste is characterized by refreshing, crispy, fresh and tender.

2.The knife work is extensive, and the knife skill is not delicate.

3.With a wide selection of ingredients, as long as you can eat food, you can make it on the table.

4.Cantonese cuisine has less chili peppers and less condiments.

Its taste is relatively light, and it is relatively delicious, it will change with the change of the seasons, and the ingredients are also very particular, and the recipes also have their own characteristics.

The characteristics of Cantonese cuisine are stewed and stewed in soup, and then he doesn't need to dip in seasonings, he can eat it directly, and it is relatively tender compared to it, but he doesn't do it like this.

The characteristics of pure Cantonese cuisine are light, but the taste of fish has the freshness of the fish itself, Chaoshan cuisine has a slightly submerged taste, Hakka cuisine has dried vegetables and submerged not too strong taste, but they are lighter than other dishes in the north, and the freshest is Cantonese cuisine.

I think there are many characteristics of Cantonese cuisine, because Cantonese cuisine is relatively light, and the nutritional value of Cantonese cuisine is also very high, and the taste of Cantonese cuisine is relatively sweet, but I think this is a very normal thing, because Cantonese people are mainly light, so I think these are the characteristics of Cantonese cuisine.

The characteristic of Cantonese cuisine is that the presentation is particularly good-looking, and the taste is relatively heavy, and it looks like it is a combination of meat and vegetables, and it is also very flavorful. And it looks very colorful, flavorful.

First of all, the taste is relatively light, and then the ingredients are particularly rich, and there are all kinds of ingredients needed, such as birds and animals, including seafood.

This dish is characterized by relatively good taste, very good taste, and a particularly strong taste, generally spicy.

The characteristic of Cantonese cuisine is that there are very few chili peppers, and they are mainly light, and there are many vegetables.

I think Cantonese cuisine is very light, it smells very good, and it is also very fragrant, but I think this is a very normal thing, because Cantonese people are mainly light.

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.

When it comes to Cantonese cuisine, I believe everyone knows it, after all, Cantonese cuisine can be said to be one of the eight major cuisines in China. Usually Cantonese cuisine is also known as Cantonese cuisine, which is mainly composed of local cuisines represented by the three major ethnic groups in Guangdong, mainly Chaoshan cuisine, Hakka cuisine and Cantonese cuisine.

The production of Cantonese cuisine mainly pays attention to the freshness of the ingredients, whether it is swimming in the water, climbing on the ground or flying in the sky, through the hands of Cantonese cooking masters, it can be skillful and become a delicacy in the pot. Cantonese cuisine is characterized by its light taste and fine workmanship, and is known for its beauty among all cuisines in China.

Secret barbecued pork. Roast meat is also one of the most popular dishes in Cantonese cuisine, most famously for its barbecued pork, which is made from pork plum head meat with barbecued pork sauce and other sauces.

Pineapple grunt meat.

Pineapple grunt pork is a classic dish made with pork tenderloin, pineapple and sweet and sour sauce. This dish is mainly made of sour pork, which is crispy on the outside and tender on the inside, and it combines sweet and sour flavors, which is really a rare delicacy.

White-cut chicken. The selection of white-cut chicken is mainly free-range free-range chicken, which tastes tender and is dipped in other equipped dipping sauces.

Boiled shrimp. Cantonese cuisine mainly focuses on the selection of fresh materials, especially for many seafood products, in the cooking and production methods of Cantonese cuisine, mainly based on steaming and boiling, among which boiled shrimp is also the most famous Cantonese dish, the use of boiled shrimp to make the method of boiling, maintain its fresh and tender characteristics, and then dip it in other equipped dipping sauces to eat, the umami is still full.

In addition to the above dishes, there are also more other rich dishes in Cantonese cuisine, especially its ingredients are very extensive, whether it is the main ingredients or the ingredients and seasonings are quite rich, so the emergence of Cantonese cuisine gives the best interpretation of color, flavor and flavor.

White-cut chicken. This dish is very delicious, and it is generally chosen to use some hens, which can be said to be very fatty and delicious.

The signature dish is Peking duck, which is a type of Cantonese cuisine, the taste is quite good, and now it is also very famous.

Roast goose in deep well, sweet and sour squirry pork, white-cut chicken, braised pigeon, roast suckling pig, and baby cabbage in soup are all signature dishes of Cantonese cuisine.

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".

Every 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, baked chicken, these signature dishes are very delicious and famous.

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

There is also the old-school Cantonese cuisine in the Fa Cai Hao Shi (Fa Cai Oyster) is a small dried oyster, but now Fa Cai is already protected, now it is difficult to buy good Fa Cai, it is difficult to advise the landlord to be careful if you want to buy it, be careful of being deceived, because I have a friend in Shenzhen, who is in the dry goods business, he said that some black-hearted merchants dye corn whiskers black and sell them as fat cabbage, so please be careful.

Teochew's lo-mei and Teochew fried pulp The practice of fruit pulp is.

Ingredients: minced meat, water chestnut, bean curd skin (bean curd skin) Seasoning: salt, chicken essence, a little light soy sauce, corn starch method:

Peel and chop the water chestnut, put it in the meat filling, add salt, chicken essence, and a little cornstarch, as long as it is flavorful, and put as little light soy sauce as possible. Then cut the tofu skin into a square slice the size of wonton skin, dig a little spoon with a small spoon, mix a little meat filling, put it in the middle of the tofu skin, wrap it, and there is no wonton size on it, remember to put the closed mouth on the meat filling, dip it, close it tightly, and then take it and fry it until golden brown, it can be served, and it can be dipped and eaten with sour plum sauce.

He Hua Fang can be fried, stewed, roasted, but He Hua Fang is now also a protected animal, in fact, the landlord, you give an example, many of them are old-school Cantonese dishes, and now there are very few old-school Cantonese dishes, out of Guangzhou, there are old-school Cantonese restaurants, restaurants Outside the hotel, there are no old-school Cantonese dishes in other cities, there are very few of them, and now there are food festivals held in various parts of Guangdong every year, and those who have won awards in the food festival can be said to be new-school Cantonese dishes.