What dishes do you think best represent the essence of Cantonese cuisine?

Honey sauce barbecued pork", I must order in Cantonese cuisine, the taste is sweet and sour, and the presentation is also good-looking, I can eat a plate alone.

I particularly like the braised pigeon, it is a classic in Cantonese cuisine, the braised pigeon is crispy on the outside and tender on the inside, I don't even want to let go of the bones when I eat it, it is fragrant to the bones.

Carrot corn pot keel.

The "steamed pork ribs" are steamed from small chops and tempeh, the method is simple and fast, the meat is delicious and has the aroma of soy sauce and garlic, and it is very famous in Cantonese cuisine. When I think of Cantonese food, I think of it first.

Guangzhou Wenchang Chicken" famous Guangzhou dish. With Hainan Island Wenchang chicken as the main ingredient, with ham, chicken liver, suburban vegetables, boiled, steamed, stir-fried. Not only is he delicious but also very good-looking, and I have a great appetite as soon as I see him.

Dry fried Niuhe is my favorite, this is a very classic Cantonese cuisine, and I can evaluate a Hong Kong-style tea restaurant to see if his Niuhe and milk tea are delicious enough.

Super delicious salted egg steamed pork patty, duck eggs have been salted for a while, with a special salty fragrance, mixed with minced pork, steamed into meat patties, is often made by families all over Guangdong, very delicious.

White-cut chicken, a very famous Cantonese dish, with fine materials, but also with boiled "shrimp soy sauce" dipped and eaten, the dish is golden in color, crispy skin and tender meat, the taste is particularly delicious, I never get tired of eating.

When I saw this question, I remembered that the "boiled shrimp" tasted particularly delicious, and with the homemade dipping sauce, I didn't want to stop eating one after another.

Features: 1. A wide selection of materials, extensive and bizarre, and good use of fresh seafood. Cantonese cuisine has a wide range of ingredients, which is the most of all cuisines in the country.

2. The knife is capable, and he is known for killing and slaughtering raw seafood. The technique pays attention to simplicity and naturalness, and is not as delicate as other cuisines.

3. Light and refreshing, the taste is characterized by coolness, crispness, freshness and tenderness, which is the main taste of Guangdong cuisine.

4. The cooking method and seasoning method are self-contained, and many of the cooking methods of Cantonese cuisine originate from the north or the West, and a complete set of cooking systems different from other cuisines have been formed through continuous improvement.

Classic Cantonese cuisine: white-cut chicken, braised suckling pigeon, barbecued pork with honey sauce, crispy roasted pork, baked lobster in soup, abalone sauce buckle sea cucumber, stewed shark's fin with vegetable gall, boiled geoduck, bird's nest with coconut sauce, unicorn sea bass, salt-and-pepper shrimp, garlic bone, boiled shrimp, dry fried beef river, Cantonese morning tea, Lao Huo Liang soup, Luohan Zhai, Cantonese roast stuffed duck, steamed pork ribs with soy sauce, pineapple grunt pork, rose soy sauce chicken, radish beef brisket pot, Chaozhou beef balls, Chaoshan fish balls, lettuce lobster, mandarin duck paste crab, Chaozhou cold, marinated foie gras, oyster branding, hibiscus shrimp, Shacha beef, Hakka stuffed tofu, plum cabbage button pork, salt-baked chicken, pork belly wrapped chicken, poon choi.

Cantonese cuisine is relatively light, not only with a lot of ingredients, but also with a lot of accessories, and it is beautiful and delicious. Claypot rice and Cantonese roast goose are delicious. Cantonese cuisine focuses on quality and taste, and the taste is relatively light and strives to be refreshing.

It changes with the change of seasons, pursuing color, fragrance, taste, and shape. The raw materials are widely used, not only the main ingredients are abundant, but also the ingredients and spices are also abundant. In order to show the flavor of the main ingredients, the ingredients and condiments of Cantonese cuisine are very special, and the ingredients and condiments should bring out the original flavor of the main ingredients, both of which are fresh.

Char siu is a traditional Cantonese dish in Guangdong Province, which is a Cantonese style. Mostly red, made from lean meat, with a slightly sweet taste. The pork is hung on a special fork and grilled in the oven, and the meat of the char siu is soft, tender, juicy, bright in color and aromatic.

Cantonese roast goose is also a Cantonese dish, which is a traditional way of cooking in Guangzhou, where a whole goose without wings, feet and internal organs is blown dry, coated with five spices, stitched up the abdomen, and scalded with boiling water. They are then marinated and hung on the floor oven or turned over an open fire, cut them into small pieces, put them on a plate, and they are ready to eat.

Salt-baked chicken is a traditional food in the Hakka region of Guangdong, belonging to Hakka cuisine, and is also one of the signature dishes of Hakka in Guangdong, salt-baked chicken is widely popular in Shenzhen, Meizhou, Huizhou, Heyuan and other places, and it has become a famous classic dish in China. The ingredients are chicken, salt, and salt-baked powder, which has a salty and delicious taste. Claypot rice, also known as clay pot rice, is a special Cantonese dish in Guangzhou, and the main types of this dish are cured meat clay pot rice, mushroom chicken clay pot rice, pork rib clay pot rice, etc.

Brush the pot with lard first, then put the washed rice into the pot, measure the water, cover the lid, add the ingredients when the rice is ripe, and then turn to low heat. Pots made of tiles for more flexibility. Cooked rice is also more delicious, with a fragrant aroma between the teeth and an endless aftertaste.

Remember to try the burnt rice, which is fragrant and crispy. Pour the hot rice into the soup and soak for a while before eating.

Cantonese cuisine is characterized by its light taste, wide range of ingredients, many ingredients, and many cooking methods. I like to eat Cantonese roast goose, white-cut chicken, crispy pigeon, roast suckling pig, and stuffed tofu.

It can retain the original flavor of the food, the taste is relatively light, the production process is particularly exquisite, and the taste of the ingredients will change according to the season; My favorite dishes are white cut chicken, steamed sea bass, roast goose, crab, unicorn sea bass, and wonton noodles.

Cantonese cuisine is characterized by lightness, variety, fragrant color, and tenderness; My favorite Cantonese dishes include crispy fried chicken, barbecued pork in honey sauce, steamed pork ribs with soy sauce, white-cut chicken, and roast suckling pig.

Kiss, there is 1The characteristics of Cantonese roast suckling pig include thin and crispy skin, tender meat, and crispy bones. When eating, cut the suckling pig into small pieces so that the flavor can invade the meat, and sometimes a little "suckling pig sauce" is added to increase the flavor.

2.White-cut chickenWhite cut chicken is easy to make, it is not easy to cook, and there is no need to add condiments because it is necessary to maintain its original taste. The white-cut chicken skin is smooth and smooth, light and delicious.

3.Cantonese roast gooseCantonese roast goose is a traditional dish in Cantonese cuisine, its taste is mellow and the marinade is endless. The roasted roast goose is chopped into small pieces, but when it is chopped, its meat and skin are not separated from the entrance, which has the characteristics of crispy skin, tender meat, fragrant bones, fat but not greasy.

4.Salt-baked chicken Salt-baked chicken has smooth skin and smooth meat, and has a strong flavor, which cannot be forgotten after eating. 5.

Cantonese barbecued porkCantonese barbecued pork is popular and liked by people because of its delicious taste and excellent taste.

It is neat and beautiful, and can avoid uneven raw and ripe vegetables, different old and tender. For example, boiled beef and dried shredded beef, they are characterized by tenderness and crispy slag respectively, if the length of the cut shredded meat slices is inconsistent, the thickness and thickness are inconsistent, and it will be difficult to distinguish between raw and cooked when cooking. In this way, no matter how skilled you are, you will not be able to cook good dishes with high quality and delicious taste.

The eight major cuisines, each with their own strengths, have their own fist dishes, but Sichuan cuisine has one dish and one taste, and one hundred dishes are hundred, so the folk have it, and the food is in China, and the taste is in Sichuan.

It is to absorb the taste of Beijing cuisine and innovate; Teppanyaki beef, fish-flavored chicken balls, kung pao chicken, etc., borrowed from the taste of Sichuan cuisine; Five fillet fish, Dongpo meat, and wine choking shrimp are the flavors of Zhejiang cuisine; The famous Taiye chicken in Lingnan is the taste of Hui cuisine; The pork chop with western sauce and beef steak with tomato sauce are transplanted from western cuisine. There are also the old fire soup that Cantonese people like, the soup that moistens the lungs with pig lungs and pears in autumn, the cold melon pork rib soup in summer, the clear fire, the lamb belly pot in winter, the sheep is not hot, and the dandelion is used to make tea in the spring to clear the heat, etc., you see, a simple old fire soup or dish has a great relationship with the climate.

Let's not say whether it is or not, I just want to say that it depends on personal taste and preferences, China is a vast country, and the difference between the north and the south is also quite large, not their own local cuisine is not necessarily accustomed, Cantonese cuisine is very popular in the two vast areas. And Cantonese cuisine should be the most famous in Shunde. There are many kinds of products and many types of food.

The cuisine of Chinese food culture is a set of self-contained cooking techniques and flavors formed after a long history of evolution due to the different climate, topography, history, products and food customs in a certain area, and is recognized by all parts of the country.

It is named because its tonic effect is similar to that of ginseng. Sea cucumber contains low cholesterol and fat, suitable for hypertension, coronary heart disease, hepatitis patients and the elderly, regular food helps to cure diseases and strengthen the body, sea cucumber contains trace elements, help to enhance hematopoietic function, delay muscle aging, diabetes, gastric ulcer and so on also have a good effect.

The three major schools of Cantonese cuisine are Cantonese cuisine, Teochew cuisine and Dongjiang cuisine (also known as Hakka cuisine). These differences are not big, but there are subtle differences, for example, Guangzhou cuisine and Hakka cuisine are actually similar, but Chaozhou cuisine will be a little different, Chaozhou cuisine belongs to the cuisine of eastern Guangdong, and the taste of the dish is sweet. Due to the differences in climate, topography, history, products and food customs of various places, a set of self-contained cooking techniques and flavors have been formed after a long history.

Cantonese cuisine is divided into three categories: Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine. Guangzhou cuisine also includes Shunde cuisine, Chaoshan cuisine is also called Chaozhou cuisine, and Dongjiang cuisine is also called Hakka cuisine.

One of the three major cuisines in Cantonese cuisine: Guangzhou cuisine Guangzhou cuisine includes the Pearl River Delta and Zhaoqing, 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.

One of the three major cuisines in Cantonese cuisine: Chaozhou cuisineChaozhou cuisine originated in the Chaoshan region, bringing together the strengths of Fujian and Guangdong, and has its own school. It is known for cooking seafood, and soups, vegetarian dishes, and beets are the most distinctive. The knife work is fine, and the taste is pure.

One of the three major cuisines in Cantonese cuisine: Dongjiang cuisineDongjiang cuisine originated from the Hakka people in the Dongjiang area of Guangdong, the dishes mostly use meat, very few aquatic products, the main ingredients are prominent, pay attention to fragrant, heavy oil, salty taste, good at casserole dishes, and have a unique local flavor.