Brine chicken, a famous dish with Guangdong characteristics
It is a traditional famous dish in Guangdong, and also one of the signature dishes of local Hakkas in Guangdong, belonging to Cantonese cuisine-Hakka cuisine. Popular in Meizhou, Shenzhen, Huizhou, Heyuan and other places in Guangdong Province, it has become a famous classic dish at home and abroad, especially in overseas areas where overseas Chinese of Guangdong nationality are concentrated.
Laohuotang, a famous dish with Guangdong characteristics
Laohuo decoction, also known as Guangfu decoction, is a secret recipe of food supplement and health preservation handed down by Guangfu people for thousands of years. The Chinese old fire soup cooked with slow fire is full of calories and lasts for a long time, which not only takes the effect of taking medicine to make up, but also takes the sweetness of the mouth. It is a delicious soup cooked by Guangfu women with all kinds of warmth. It is a health-preserving soup for regulating the balance of yin and yang in human body, and it is also a medicinal soup for treating and restoring the body.
Roasted suckling pig, a famous dish with Guangdong characteristics
China's most famous roast suckling pig is in Guangdong, which can be divided into "skinless" and "bare skin". The so-called suckling pig is actually a rare crispy pigskin, also called "sesame skin". When roasting, the heat should be large, and the surface of pigskin should be smeared with oil and sauce constantly, and the bubbles generated by oil explosion will loosen the suckling pigskin, and finally a sesame-sized uniform and slightly convex crispy skin will be formed. Smooth leather is better than appearance, and it is not as troublesome to do as peeling. Each family likes two kinds of suckling pigs, and each has his own taste.
Dongguabei, a famous dish with Guangdong characteristics
Winter melon cup is a traditional dish of Han nationality in Guangdong and Shanghai. Take wax gourd as a filling container and steam it before eating, but this "container" is edible. Choose the old and fleshy wax gourd, take out the white pulp in the melon and make it into a cup, heat it in boiling water, pick it up and put it into a soup bowl, then pour the soup into the cup, add the materials such as scallop, lotus seeds and coix seed, and put it into the cup in another dish.
Guangdong famous dish-white-cut chicken
Boiled chicken is a traditional dish of Han nationality and one of the most common chicken dishes in Cantonese cuisine. It is a kind of soaked chicken, which is characterized by simple preparation, no corruption, no ingredients and original flavor.
There are hundreds of kinds of chicken dishes in the kitchen altar of Cantonese cuisine, and the most insatiable one is boiled chicken, which is authentic, smooth and suitable for all kinds of banquets, and is favored by foodies. Boiled chicken began in private hotels in the Qing Dynasty, which is one of the extremes of Cantonese cuisine's pursuit of ingredients quality.
Guangdong famous dish-crispy roasted goose
There are more than a dozen processes to make crispy roast goose. After slaughter, bloodletting and evisceration, a small mouth is opened from the lower abdomen of the goose, and the sauce made of soy sauce, salt, rice wine, five-spice powder and sugar is poured, and then sealed with an iron needle. In this way, the meat quality is prevented from drying and thickening due to the open cavity firing, and the fragrant goose juice generated during the firing process is still left in the belly of the goose, and then poured on the roasted goose when eating, so that the roasted goose meat tastes more tender and juicy, which is the essence of the roasted goose taste.
Guangdong specialty-barbecued pork with honey sauce
Also called "barbecued pork with secret sauce", the name comes from the making method, that is, the meat is fixed with a big fork and barbecued in the stove, so it is called barbecued pork. The best raw material for barbecued pork is plum meat (that is, pork from the back shoulder to the waist). This part of lean meat is not firewood, bring some fat. The barbecued pork is sweet and smooth, tastes soft and tastes best. Authentic barbecued pork should be preserved with red wine koji or fermented bean curd (south milk). Depending on the temperature and time, barbecued pork will produce attractive red and luster.