What are some good Cantonese restaurants? Can you share it?

High-end Cantonese restaurant, good wine, good Cai R&D studio, the decoration here is very luxurious, fashionable, the dishes are very exquisite, many superstars often come here to dine, especially recommended dishes are avocado official swallow, crispy black pork knuckle and crispy ginseng, etc., the consumption is very high, but it is really very delicious. ‍‍

Lam Kee Swallow Wing Abalone is a high-end Cantonese restaurant, the environment here is very quiet, suitable for couples to taste each delicious dish slowly, the abalone here is thick and plump, the taste is good, and the seahorse stewed wings are the signature dish here. ‍‍

The two chefs of Haiyan House began to learn to cook at the age of 10, and after years of learning and cooking, they have continuously improved their cooking skills and launched many special dishes such as barbecued pork, supreme three treasures, and gold medal roast goose, which are exquisite and affordable, and have a good reputation in the entire catering industry.

This Cantonese restaurant is luxuriously decorated, and if you book a place by the window in advance, you can still see the beautiful night view. Must-try delicacies include grilled pork with three layers of ice, foie gras with cherries, and fish in smoked bamboo shoots with honey sauce. ‍‍

Kai Fan is a special gourmet restaurant that employs many chefs to create a lot of exquisite Cantonese dishes. Wuliu fried egg grunt bone and ** soup flower branch balls are must-order dishes for customers, and frozen milk tea is also delicious. ‍‍

The Garden is a long-established specialty restaurant with authentic dishes that are highly recommended, such as claypot rice, blanched hanging slices and fried yellow croaker with soy sauce and sugar. ‍‍

Hui Shijia is a traditional time-honored food restaurant, and the must-order dishes for diners here include jelly rhubarb eel, soy sauce and goose intestines, and crab roe tofu, which are very delicious and not expensive and are patronized by many diners. ‍‍

No. 1 Tang Kitchen is located in the racecourse at No. 668 Huangpu Avenue West, Tianhe, Guangzhou, where the decoration environment is very luxurious, there are a variety of delicious dishes, such as Buddha jumping over the wall, shrimp dumplings, pork knuckles, etc., which are very delicious. ‍‍

Bingsheng is a very simple and fashionable restaurant, which retains a lot of classic dishes and mixes some fresh and fashionable elements to make every dish shine in your eyes. ‍‍

We have eaten the original two in the Golden Eagle Hotel, the original Guangfa ** opposite, 20 years ago was better, and there are specialty signature dishes, and later there is a Guangzhou Avenue to Tianhe North Road, the original Shipai Hotel is very good Cantonese cuisine, now there are one or two in Liwan District, Yuexiu also has a few, but it is better and cheaper to get the periphery, there are one or two in Meihua Village, Baiyun District, other places are good, I feel that there are not these days where the place is cooked!

The sky garden is a new Chinese style, and the seats are retro with a strong literary atmosphere, which makes the whole dining environment very comfortable. Delicious dishes include cold lettuce, fried spring rolls, black pepper beef brisket and so on. ‍‍

Answers: White-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy roast pork, baked lobster in soup, steamed eastern star grouper, Ayi abalone, abalone sauce buckle sea cucumber, boiled geoduck, salt-and-pepper urine shrimp, garlic bone, boiled shrimp, bird's nest with coconut sugar and rock sugar, stewed snow clams with papaya, stir-fried beef river, Guangdong morning tea, Lao Huo Liang soup, Luohan Zhai, Guangzhou Wenchang chicken, claypot rice, bamboo lamb brisket pot, radish beef brisket pot, Cantonese roasted duck, steamed pork ribs with soy sauce, fish head tofu soup, pineapple grunt pork, oyster sauce lettuce, black bean sauce dace oil and wheat vegetables;

Baby cabbage in soup, salted cabbage sum, fish curd, pan-fried hibiscus eggs, Dinghu vegetarian, chimney cabbage, fish-flavored eggplant pot, Taiye chicken, crab, taro button pork, southern milk coarse claypot, lobster stewed abalone, rice net durian shrimp, stewed shark fin with vegetable gall, unicorn sea bass, baked crab with ginger and shallot, chicken with rose soy sauce, beef three-star, beef offal, bula rice noodles, shrimp dumplings, pork rice noodles, wonton noodles, and the first congee, boat porridge, lotus leaf rice, bowl wings, quicksand buns, pig's feet ginger, glutinous rice chicken, bowl cake.

If you want to learn Cantonese cuisine, of course, you must choose a good and reliable school for professional learning.

Therefore, don't think about being an apprentice when learning Cantonese cuisine, you can't learn anything when you are an apprentice, and it also delays time and youth.

Learn with professional teachers, teach by hand, learn faster, master better, do more professionally, and have a professional chef skills certificate through a big school. With high social recognition and good work treatment, with the help of the platform of the school, you can find employment in better enterprises.

Cantonese cuisine includes crispy roast goose, white-cut chicken, roast suckling pig, stuffed tofu, and eight-treasure winter melon cup. Cantonese cuisine, also known as Cantonese cuisine, is one of the four major cuisines and eight major cuisines in China. Cantonese cuisine in a narrow sense refers to Cantonese cuisine (i.e., Guangzhou cuisine), and in a broad sense, it also includes Chaozhou cuisine (Chaoshan cuisine) and Dongjiang cuisine (also known as Hakka cuisine).

Cantonese cuisine originated from the Central Plains, inheriting the Central Plains food style advocated by Confucius, "not getting tired of eating, not getting tired of fine", so the practice of Cantonese cuisine is more complex and fine, such as the claypot rice and roast suckling pig in Cantonese cuisine originated from the "Eight Treasures" cuisine of the Zhou Dynasty; Roast goose originated from the famous dish roast duck of the Song Dynasty; After dim sum was transmitted from the Central Plains to Zao-hungry Guangdong, it evolved into today's Cantonese dim sum such as shrimp dumplings and dry steamed siu mai.

Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be fresh and beautiful. And with the change of seasons, summer and autumn are more light, winter and spring are more intense, the pursuit of color, fragrance, taste, type. Cantonese cuisine uses a wide range of ingredients, not only the main ingredients, but also the ingredients and seasonings.

In order to show the flavor of the main ingredients, Cantonese cuisine is very particular about the selection of ingredients and seasonings, the ingredients will not be mixed, and the seasoning is to bring out the original flavor of the main ingredients, both of which are based on freshness.

The 30 most famous dishes of Cantonese cuisine include white-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, crispy roast pork, baked lobster in soup, steamed eastern star grouper, Ah Yi abalone, abalone with abalone sauce, and boiled geoduck.

Salt and pepper shrimp, garlic bones, boiled shrimp, poon choi, bird's nest with coconut milk and rock sugar, stewed snow clams with papaya, stir-fried beef river, Guangdong morning tea, old fire soup, Luohan Zhai, Guangzhou Wenchang chicken, claypot rice, bamboo lamb brisket pot, radish beef brisket pot, Cantonese roasted stuffed duck, steamed pork ribs with soy sauce, fish head tofu soup, pineapple grunt pork, oyster sauce lettuce.

1. Serve lobster in soup:

Baked lobster in soup is a traditional dish with full color, flavor and flavor, belonging to the Cantonese cuisine. This dish is a seafood dish made with lobster as the main ingredient and stock stock. The meat of this product is white and delicate, and the taste is delicious.

2. Honey char siu:

Honey sauce barbecued pork is one of the top ten classic dishes in Hong Kong, and one of the traditional famous dishes in Guangdong Province, which belongs to Cantonese cuisine. Char siu developed from plug burning. It is mainly made of pork, barbecued pork sauce, oyster sauce, garlic, light soy sauce, cooking wine, honey, sugar, and peanut oil.

3. Braised pigeon:

Braised pigeon is one of the traditional famous dishes of Guangdong Province and belongs to Cantonese cuisine. The main material is the suckling pigeon, which is characterized by crispy skin, smooth meat, tender bones and juicy.

4. Roast suckling pig:

Roast suckling pig is Guangzhou's most famous specialty, and it is one of the main dishes in the Manchu and Han banquets. As early as the Western Zhou Dynasty, this dish has been listed as one of the eight treasures, and it was called cannon dolphin at that time.

5. Roast goose:

Roast goose is a famous Cantonese dish in Guangdong Province, which belongs to the Cantonese cuisine, and the roast goose originates from roast duck. The goose is preferably a black-maned goose, the whole goose with wings, feet, and internal organs, blows, coats five spices, sews the belly, boils the skin, overcools the water, evens the skin with sugar water, dries the wind and then pickles, and finally hangs it in the oven or on the open flame to turn and roast it, chops it and puts it on the plate, and you can eat.

Who has counted this, if you want to talk about Cantonese cuisine schools, you can find a few of them, such as Guangdong New Oriental Chef School.

Romantic luxury outside the beach - beach outside the building.

A high-end Cantonese restaurant with a very good scenery on the road to Zhongshan Mountain, facing the Oriental Pearl, looking out the window is the most beautiful and romantic side of Shanghai. The shop hall is mainly red and black, and the sliding door of the aisle is hand-carved in Chinese style, which is very layered. The dishes produced are a combination of Chinese and Western, mainly expensive ingredients such as bird's wings and abalone, and the taste is acceptable to foreigners.

The truffle yellow croaker here is very good, and the June yellow drunken crab with cold dishes and foie gras soaked in sake are all delicious. The service is very cordial, responsive, so pompous, ** is naturally diamond-level, the banquet is more suitable, in addition, if you can hold a wedding banquet in a place like the Bund 18 is luxurious, it is indeed no regrets in this life.

Cuisine: Cantonese cuisine.

I think Cantonese cuisine is very delicious, especially roast goose, roast duck, crispy skin, fat but not greasy, but also very fragrant, I think the best should be the white cut chicken, white cut chicken skin crispy meat tender, chicken dipped in garlic soy sauce sauce, the entrance is smooth and tender, the chicken is full of flavor.

The first choice is white chopped chicken, in Guangdong, no chicken is not a feast. If you want to make delicious white chopped chicken, you must choose free-range chickens that eat bran and have been raised for more than half a year to make them delicious.

If you want to eat the meat fragrant and smooth skin and refreshing chicken with the chicken that has just begun to lay eggs, slaughter it, boil a pot of boiling water, soak the chicken head in hot water, fish the water three times and three times, and then put it in the pot and cook it over medium and low heat for 20 minutes, turn off the fire and soak it for 15 minutes to cook, take it out, rub a little salt and peanut oil, let it cool, and you can chop it and put it on the plate.

Then adjust a sand ginger, green onion, garlic and soy sauce dipping flavor is perfect, sand ginger, garlic, shallots, pat flat and chop into coarse grains, heat the peanut oil and fry until fragrant, and then boil half a bowl of light soy sauce.

There are many Cantonese dishes, and it is difficult to choose which one is the best.

Personally, I like to eat white chopped chicken the most.

It's the kind of chicken bones that still have a little blood in them [covering their face].

There are a lot of delicious ones, and I like to eat white-cut chicken the most, but I can't make that taste by myself!

Roast pigeon. Roast goose.

Chicken in soy sauce. Roast goose.

Claypot rice.