How can the cantonese eat? 15 classic cuisine foods, as if they were a living paradise
As the saying goes, “cooking from feng city in guangdong” is a classic generalization of the cuisine culture system, both emphasizing the status of guangdong as the province of chinese food and food and highlighting the unique position of sun-de as the centre of the cuisine. The food culture on this land has a long history and is considered to be a pearl in the chinese diet。
Guangdong food has conquered the taste buds of countless eaters with its fine selections, plentiful flames and fresh and beautiful tastes. As the main owner and representative of the cuisine, guangzhou foods have been built on the basis of a collection of good folk foods from all over guangdong, drawing on the best of the country's major food systems and the best of the western recipes。
How can the cantonese eat? Let us search today for the 15 most representative foods in guangdong, a paradise for food
Roast pig
Roast pork is the most famous specialty in guangdong, is a cuisine, and is one of the main dishes in manchuria. As early as west week, the dish had been listed as one of the “g-8”, which was then called the “dolphin”. This dish is made of roasted pork, which is so red, so bright, sour, sour, fresh and fresh, and sour。
It is now the main dish of many famous restaurants in guangzhou and hong kong. In the pearl river triangle, the use of dairy pigs is common whenever we get married, we sacrifice our ancestors, we open up daikichi, and even wear television openings。
2. Burning geese
The broad-based swan is the traditional barbecue food in guangdong and is part of the cuisine department. The geese are made of small and medium-sized brown geese, with wings, feet, insides and whole geese, blowing air, coating five spices, sutures, hot skins of rolling water, cold water, smooth skins of sugar, drying the wind, and then making them, and then hanging in the oven or on the open fire, turning into roasted pieces, and then eating。
Deep-well swans originate from the village of long island island in huangzhou city, where they are raised with fine and fine meat and are made of goose-burned gold reds with brittle, fleshy, bone fragrance and fatty. Burned geese, also known as fire geese and roasted geese, are one of guangdong's well-known traditional burning products。
Eat the kimchi, eat the swan. The roasted geese are torn into small pieces, gnawed with sour sauce, the skin, flesh and bones are torn apart, the entrance is torn away, the soft goose is torn with the brilliance skin, and the water is torn open in the mouth, and it tastes infinity。
3. Large batches
The pelvis (also known as the “big tub” and the old term “hot to the nest”) is a cuisine that uses a large food basin to collide the various vegetable guacamole and rare seafood layers selected in one basin, the basic principle being “and taste”。
The pottery is known to have originated in the final years of the southern song and is hundreds of years old. Traditional pellets are loaded with wooden or antimony. For the occasion of the festivals, such as the new year's day, the opening of the temple or the lighting of the new year, there is a feast in the villages of the new world。
The dishes must be prepared in advance, then coded into a large plate, and be cooked twice with a large soup, so that the food tastes like each other and absorbs each other's scent. It's more fun to eat with people sitting around。
4. White pheasant
White pheasant chickens are the most common of the chickens in the cuisine, which are cold and most suitable for the summer. It is characterized by making it simple, without ingredients and maintaining its original taste. The tenderness of the white-cut chicken lies in the fineness of the leather and the red silk inside the chicken bones。
White-cut chickens with greasy, smooth skin, smell of onion oil, bouquets of onions, light and fresh. Eating with mustard, sauce, is guangdong's home food and tastes other than that。
The key to making white-cut chicken is precision control of the fire. When the water boils, it is put into the whole chicken, boils again and shuts off the fowl, until it cools up to about 50 degrees to pick up the chicken, and then puts the chicken in cold or cold water until the chicken is completely cooled. It's made of white-cut chicken skins that are scrawny。
5. Hot soup
The old fire soup, also known as guangzhou soup, is a traditional cuisine soup supplement from the high temperature and humidity in the guangzhou region. The old fire soup is the secret recipe passed on by the people of guangzhou for thousands of years of food and sustenance, the old chinese fire soup prepared by slow fire, and the long fire, both for medicine and sweetness of the entrance。
The cantonese used to say, "i prefer to eat without food or soup." the plum soup is not only the soul of the cuisine, but also the breeding philosophy of the lingnan's “poison of medicine”. Guangdong has a wide variety of beautiful soups, the most common of which are pig belly chickens, famous doves swallows, chowder ducks for winter melons, three snakes, chicken soups for aces. The variety, taste and nutritional value of soup is one of the special foods that must be tasted in guangdong。
Roast pigeons
Red-cooked pigeons are a classic dish in cantonese. They are mainly made up of unmonth-old pigeons and are characterized by brilliance, soft flesh, bones and juice. The dish originated in 1885 with a western-style roasted pigeon, created by the guangzhou taishu palace, and was subsequently distributed through the improved white halogen bakery at the macao jolly room restaurant to qin hong kong。
The central mountain pigeons in guangdong and shenzhen form two main streams, the latter being one of the "moon of light" with the reputation of "the first dove in the world." the red doves are characterized by brittle skins, tender flesh and juicy, and are made through multiple processes, such as pickled, dry and fried。
7. Lobster soup
The soup lobster is one of the high-quality seafood representatives of the cuisine, and the soup lobster is the traditional cuisine, with lobster as its main staple, and is made of high soup made of fried cuisine cooking. They are fine, white, delicious, high protein, low fat and nutritious. It's good to put on the soup, and it's good. Lobster's fine meat, the strong plume of soup, the sweetness of lobster, the taste of it, the abundance of nutrients, and the high skill of cuisine in seafood cooking。
8. Sugar molluscs
It's one of guangdong's traditional famous foods, and it's also known as old meat. It's a traditional cuisine. It's based on pork, pineapple, red pepper, with ketchup and sugar sauce. The dish originated in the qing dynasty and was made by chef guangdong to adapt to the unsatisfied behaviour of foreign food-eaters by changing the sugar curvature ribs to be sculpted with a boneless, round-bone oil. Its name is derived from an erroneous pronunciation of “old meat” or is famous for being chewed. It's the sour and sweet in cantonese。
Dry oxen rivers
Dried cattle are a well-known cuisine sauce, and in guangdong's canteens and teahouses are essential. It's made mainly of sprouts, river powder, beef, etc。
The production of dried oxen is highly fire-proof and handy and is a major test of cook cooking techniques. Precipitous beef is boiled to half-cooked, followed by oil, sprouts and onions, powdered in the river, soy sauce and decorated oil, and finally roasted in beef。
The glamour of the dried oxen is the perfect combination of the smoothness of the powder and the freshness of the beef, the sprouts of the beans add a sense of taste, the scent of the soy sauce permeable powder of every river, and the fragrance of it, which is a classic dish for testing the basic work of chef canton。
10. Cooking rice
This is a very classic cuisine dish, the most popular traditional food in the guangdong region, which makes rice with casseroles, while guangdong calls it a casserole. The traditional varieties of child food are mainly steak rice, gravy rice, chicken skiing rice, yellow rice and beef rice。
It's not too fast to make food. The rice is for thai chommy, soft and hard, and the scent snorts. Add a variety of spices and foods to make a unique and delicious meal。
The rice is full of rice, and the bottom forms a golden pot, and the scent is snorting. The variety of ingredients, especially the wide-sweet rice, and the smell of oil that penetrates rice, are ablaze。
11. Intestine powder
The intestine powder, which is a necessity of the guangdong tea house, looks as white as snow, as thin as wings, as chords, as fresh as mouths, as thin and smooth, as well as a little bit of tenacity, unforgettable。
The variety of intestinal powder, mainly beef, shrimp, fork intestines, etc., the sauce is the soul of the intestinal powder, the wide intestinal powder of the tunnel is made with special sauce oil, and the taste is delicate and smooth, which is one of the first choices of the cantonese breakfast。
12. Pork rice
The pig's foot meal is the traditional dish of the guangdong province in the chiang region. It is part of the cuisine cuisine department and originates from the town of longjiang in huilai, caiyang city. The feet of pigs in their feet are cooked over a long period of time, the meat is soft, fat and not obscurous, and gelatinous. Pigs' feet are usually accompanied by eggs, green vegetables, etc., and their feet are so soft and sour, and halogenated into rice, which is an appetite for food and a delicious meal for the cantonese。
13. Dove swallows swallows/basses
It's a handy kung fu dish. (b) to remove the dove from its bones in its entirety, to maintain its outer form, and then fill it with a chees like a noble swallow nest or abalone, and then slow the roast. The finished soup savories, the soft doves, and the beauty of the inside, show the high level of cuisine in the mix of food and cooking skills, which is a manifestation of the cuisine。
The bowl
The bowl is a common street snack in hong kong and has become widely known in the guangdong region, where it is a simulator of fish fin soup, made of materials such as fans, mushrooms, skinny meat, etc., and is famous for its appearance similar to fish fins. Tastes good, prices friendly, is one of the favorite snacks in cantonese. It is not a real fin, but it has won the love of a large number of predators with its unique taste and pro-people price。
15. Wide morning tea
In guangdong, people have a habit of drinking early tea, which is not only food, but also culture. The early tea consists mainly of chinese snacks and tea. There are hundreds of snacks with tea to eat, like dry and steamed horseshoes and chickens. There are also well-known four pieces of early tea for dry steaming, crystal shrimp dumplings, veal claws, and curry ribs。
With his family's friends, “two pieces a day”, he used to talk and spend half his life, which is the best way to live。
From the end of the street alley to the high-class restaurant, from morning to late night, from the smell of the mountains to the snacks of the streets, everything is fine and everything is beautiful. The guangdong people were concerned about food and carved it into the bones. These are but the tip of the iceberg, but they are proof that guangdong is a paradise for food
Which one do you like best? What else do you have to eat in your heart? Tell us in the comment section
