Ten famous Cantonese dishes, the most famous in China, have to say this dish. When it comes to food, you have to mention Guangdong Cantonese cuisine. Besides, Cantonese cuisine is one of the main cuisines in China. There are ten famous Cantonese dishes here. Let's have a look.

Top Ten Famous Cantonese Cuisine 1 1, Braised Pigeons: Guangdong famous dishes, Pigeons have a strong nourishing function, tender meat, rich in crude protein and other nutrients.

2, delicious fish balls: Guangdong traditional dishes. The dishes are tender, smooth and delicious, hence the name Xianghua Fish Ball.

3. Sweet and sour pork: this dish is golden in color, crisp outside and soft inside, with crispy skin and tender meat, and enjoys a high reputation at home and abroad.

4. Old fire soup: it is the secret recipe of food supplement and health care handed down by Guangfu people for thousands of years. Making soup is an indispensable part of Guangzhou people's life.

5. roast suckling pig: suckling pig is characterized by thin and crisp skin, tender meat and crisp bones, which is one of the roast flavors in Guangdong.

6. Hard-boiled chicken: a traditional famous dish, full of color and flavor, all tender and fragrant, very delicious.

7. Crispy roast goose: one of the most famous Han snacks, it is the most common and popular barbecue in Guangzhou.

8. Babel wax gourd cup: This dish is clear and white, the wax gourd meat is tender and soft, and the taste is fragrant. This is seasonal soup.

9. Baked lobster in soup: seafood dishes with lobster as the main ingredient and broth are especially suitable for nourishing.

10, boiled shrimp: boiled shrimp is the simplest and most delicious method, which will not destroy the fresh, sweet and tender original taste of raw materials.

The top ten famous Cantonese dishes are 2 1 and Cantonese roast suckling pig.

There are roast suckling pigs in different food cultures in the world. Cantonese roast suckling pig is the most popular Chinese food today. Roasting suckling pigs has a history of more than 2,000 years in Guangdong. The funerary objects of Nanyue King's Tomb include ovens and forks specially used for roasting suckling pigs. In Qing Dynasty, Cantonese roast suckling pig was selected as one of the dishes of "Man-Han banquet". Take out the ribs with milk weighing about 5 kg, put them in a special barbecue fork and bake them in the oven.

If you use slow fire during barbecue, the pigskin of suckling pigs will be very smooth, which is the so-called "smooth skin". You can also barbecue with strong fire, during which the pigskin is coated with oil, so that the pigskin becomes golden yellow full of bubbles, that is, "pockmarked suckling pig". Suckling pigs are characterized by thin skin, tender meat and crisp bones. Cut the suckling pig into small pieces when eating. Because there is less meat and thin skin, it is called suckling pig slices. Add a little "suckling pig sauce" to enhance the taste.

2, white-cut chicken

Boiled chicken is one of the most traditional chicken dishes in Cantonese cuisine, and it belongs to pickled chicken. It is characterized by simple production, just cooked and not rotten, no ingredients, original flavor, so that the natural flavor of chicken can be revealed as much as possible. White-cut chicken skin is smooth and tender, light and delicious, also known as "white-cut chicken".

In the Qing Dynasty, Yuan Mei called it "white-cut chicken" in "Suiyuan Food List". "Chicken is the best, all dishes depend on it, so it is the first of the feather family, and other birds are attached to it as the feather family list." There are dozens of kinds of chicken dishes listed on the list, including steamed, roasted, marinated and rotten. The first kind is boiled chicken, which is said to have the taste of "too much soup and wine". Now there are more than 200 kinds of chicken dishes in the kitchen of Cantonese cuisine, and it is boiled chicken that people can't get tired of eating. Its original flavor, smooth skin and smooth meat are suitable for both large and small banquets, and it is favored by foodies.

3. Crispy roast goose

Roasting goose is a traditional barbecue in Guangzhou. It is to roast the whole goose without wings, and then roast the goose head. The vegetable belly contains marinade and has a mellow taste. The roast goose is cut into small pieces, the skin, meat and bones are not separated, and the skin is crisp, the meat is tender, the bone is fragrant, and it is fat but not greasy. If served with sour plum sauce, it will be more distinctive. Roasted goose originated from roast duck, and it was recorded in Zhi Zhu Ci of Guangzhou during Guangxu period of Qing Dynasty:

"Guangdong roast duck is beautiful and fragrant, but it is better than roast goose. Speaking of the ancient port (now Xinhui), strictly observe the rejuvenation of the fat, and the monarch repairs the base. " It can be seen that roast goose and roast duck have long been famous in Cantonese cuisine. As the most popular and popular barbecue in Guangzhou in 1970s and 1980s, it is characterized by golden color, crisp skin and tender meat, and delicious taste, and can be seen everywhere in the lo-mei shops in the streets and alleys of the provincial capital.

4. Babel wax gourd cup

Sweet potato cup is one of the well-known traditional classic Cantonese dishes with a long history, so it is named for its stewed soup with melon as a container. The boiled soup has the smell of wax gourd, and the meat of wax gourd has the taste of stuffing, which sets each other off. This dish is also a kind of soup in summer. It is very beautiful and pleasing to the eye. Set a variety of raw materials in one dish, with different tastes, light and fresh, which is a good summer product and the best for relieving boredom and hangover.

5. Baked lobster in soup

On the basis of collecting excellent folk cuisines from all over Guangdong Province, Cantonese cuisine constantly absorbs the essence of major cuisines in China and draws lessons from the strengths of western recipes, among which lobster baked in soup is one of the representatives.

Lobster is the best shrimp, and it is very nutritious. Baked lobster in soup is a seafood delicacy made of lobster as the main raw material and broth. This dish is tender and delicious, with high protein content, low fat content and rich nutrition. It is especially suitable for nourishing food and is often used at many wedding banquets. It is also a classic banquet dish.

6. Steamed fresh Haihe River

Steaming is the most classic cooking technique in Guangzhou. In the past, due to the steep mountains and rivers, the traffic in Lingnan area was inconvenient and the economic development started slowly. For a long time, people's lives were relatively poor. They cooked their own fish in a pot and didn't pay much attention to it, but they found that this light cooking method could make the fish tender and sweet. Guangzhou is located in the Pearl River Delta, with superior congenital conditions and abundant aquatic products, especially the Haihe River.

Steamed Haihe River emphasizes circulating dialysis on the same fish only by the delicious flavor evaporated from the fish itself, without adding any edible essence (except shredded ginger, shredded onion and other fishy things), thus maintaining the original flavor of the fish to the maximum extent and the integrity of its shape and expression to the best.

7. Braised pigeons

Braised pigeon is a famous dish in Guangdong. Pigeon meat is thick and tender, and has a strong nourishing effect. Pigeon meat is delicious and tender, rich in crude protein and a small amount of inorganic salts. First, soak pigeons for about 25 to 28 days in salt water until they taste good, and then add them into the frying pan. Because the skin is crispy and the meat is smooth, sweet and delicious, tender and delicious, oily but not greasy, and the color and smell are good, it is highly regarded as the top-grade delicious food with Guangfu characteristics.

8. Smooth fish balls

Xianghua fish balls are a traditional dish in Guangdong. The fish used is a rectangular block, so it is called a ball because the original practice is to carve a knife flower on the fish block, and the fish block naturally bends after cooking and becomes slightly spherical; In recent years, it has changed, and it is no longer carved, so that the fish pieces will not appear spherical after being cooked, but people are still used to calling them fish balls. The finished dishes are tender, smooth and delicious, hence the name "Xianghua Fish Pill".

9. Sweet and sour sweet and sour pork

Sweet and sour pork, also known as "ancient meat", began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating. Guangdong chefs then mixed boneless lean meat with seasoning and starch to make big balls, fried them in oil pan until crisp, and then pasted them with sweet and sour gravy, which was sweet and sour and delicious, and was well received by Chinese and foreign guests.

Sweet and sour pork ribs have a long history, and now they are renamed "ancient meat" after restructuring. Foreigners often refer to "Gu Lao rou" as "Gu Lao rou", because it has elasticity when eating and gurgles when chewing meat, so these two names coexist for a long time. This dish is golden in color, crisp outside and soft inside, sweet and sour, crispy skin and tender meat, and enjoys a high reputation at home and abroad.

10, Lao Huo Tang

Laohuo soup, also known as Guangfu soup, is a secret recipe of food nourishing and health preservation handed down by Guangfu people for thousands of years. It takes a long time to cook China Old Fire Soup with slow fire, which not only takes the effect of tonic medicine, but also takes the sweetness of the mouth. People in Guangfu have a long history of drinking old fire soup, which is closely related to the hot and humid climate in Guangzhou, and the types of soup in Guangzhou will change with the seasons. Over the years, making soup has become an indispensable part of Guangzhou people's life, and together with Guangzhou herbal tea, it has become a symbol of Guangzhou food culture.

As the saying goes, "it's better not to drink soup than to eat vegetables." Some people even made up a sentence, "Eat meat if you can't eat it, and drink soup if you can." Serving soup first and then serving it has almost become an established pattern of banquets in Guangzhou.

Three aunts abalone, the top ten famous dishes of Cantonese cuisine.

Aunt Abalone's cooking skills are permeated with the excellent traditional food culture connotation of China. It is one of several advanced ingredients that Cantonese cuisine can't bypass. As a famous dish, it was listed as one of the eight treasures in Ming and Qing Dynasties. Nourishing yin and yang, nourishing without dryness, has extremely high nutritional value. Most Cantonese dishes use dried abalone, while Auntie abalone is easy to cook, delicious and attractive, and has become the top ten famous Cantonese dishes selected by the first China Cantonese Cuisine Summit.

Braised barbecue with honey sauce

Also known as barbecued pork with honey sauce, it is one of the traditional famous dishes of Guangdong Han nationality and belongs to Cantonese cuisine. Barbecued pork with honey sauce can be inserted into the pig's stomach and roasted with dark and hot radiation. It can also be baked directly with fire, and the surface is sprinkled with maltose, so that it has decomposed oil and maltose in the barbecue process to relieve the heat without drying up, and has a sweet smell. It is definitely a delicious food worth tasting.

Dongjiang stuffed tofu

Guangdong Hakka fermented tofu is a famous dish of Han Hakka. It has a long reputation. In Hakka life, whenever there is a banquet, there must be this dish. Legend has it that tofu originated in northern jiaozi. Due to the lack of wheat in Lingnan, homesick Hakka immigrants in the Central Plains used tofu instead of flour and stuffed meat into tofu, just like flour wrapped in meat stuffing. Because of its delicious taste, it has become a famous Hakka dish.

Babao wax gourd cup

Winter melon is tender, soft and fragrant, and it is a seasonal soup in summer. Wash the whole wax gourd, drain the water, then cut one end into a cup, dig out the pulp, flatten the pedicle, cut serrated lines around the mouth, and put it in a bowl with the mouth facing up.

Take 1 pottery bowl, add lean meat, chicken, ham, prawns, mushrooms, magnolia slices and scallops, add refined salt, monosodium glutamate, cooked lard and appropriate amount of water, and steam over high fire for 1 hour until the meat is soft and rotten. Pour the steamed ingredients into the wax gourd cup, add lotus seeds, and steam for 25 minutes with high fire.

Boiled chicken in sauce

There are more than 200 kinds of chicken dishes in the kitchen altar of Cantonese cuisine, and they are boiled chicken that people can never get tired of eating. Authentic, smooth and smooth, it is suitable for both big banquets and small seats, and is favored by foodies.

Many places in Guangdong have the habit of eating boiled chicken, but Zhanjiang people especially like to eat boiled chicken, which is the first course of Zhanjiang people's vegetable feast.

Local people make boiled chicken, double choice chicken, double boiled chicken and three flavors. The selected chickens are all local fine-boned farm chickens, and the boiled chickens need to be cooked slowly and soaked until they are mature in 1989. The ingredients are ginger and garlic. The local boiled chicken is tender, smooth and fragrant, which is very delicious.

Special lobster

Baked lobster in soup is one of the representatives of Cantonese cuisine. Lobster is the best shrimp, and it is very nutritious. Baked lobster in soup is a seafood delicacy made of lobster as the main raw material and broth.

This dish is tender and delicious, with high protein content, low fat content and rich nutrition. It is especially suitable for nourishing food and is often used at many wedding banquets. It is also a classic banquet dish.

grilled squab

Braised pigeon is a famous dish in Guangdong. Pigeon meat is thick and tender, and has a strong nourishing effect. Pigeon meat is delicious and tender, rich in crude protein and a small amount of inorganic salts. Soak pigeons in salt water until they taste good, and then fry them in boiling oil.

Because the skin is crispy and the meat is smooth, sweet and delicious, tender and delicious, oily but not greasy, and the color and smell are good, it is highly regarded as the top-grade delicious food with Guangfu characteristics.

Sweet and sour pork

Sweet and sour pork, also known as "ancient meat", began in the Qing Dynasty. At that time, many foreigners in Guangzhou liked Chinese food very much, especially sweet and sour pork ribs, but they were not used to spitting bones when eating.

Guangdong chefs then mixed boneless lean meat with seasoning and starch to make big balls, fried them in oil pan until crisp, and then pasted them with sweet and sour gravy, which was sweet and sour and delicious, and was well received by Chinese and foreign guests.

Foreigners often call "old meat" "Gollum meat" because of their poor pronunciation? Because eating is elastic and chewing meat makes a quack, these two terms have coexisted for a long time.

Chicken liver, ham and sliced chicken

It is the sister dish of the traditional Cantonese chef "Jinhua Yushu Chicken". At first, the famous chicken produced in Wenchang County, Hainan Province was used. It is reported that Guangzhou Restaurant sent several famous chefs to visit the local area. After tasting it, I found Wenchang chicken was fat and fleshy, and it really deserved its reputation. The fly in the ointment is that the chicken bones are great and inconvenient to eat.

After some research and development, the skin is boneless and chopped, and it is served with Jinhua ham, precious liver and seasonal dishes, which makes the skin smooth and tender and has a unique flavor. Since the chicken comes from Wenchang County, and Guangzhou Restaurant happens to be located in Wenchang Road, Guangzhou Wenchang Chicken got its name.

Open hearth roast suckling pig

There are two ways for suckling pigs in Guangdong. First, it burns smooth skin, which is slower with fire and less oil when burning. The second is to burn it into skin and use a big fire. In this process, it is constantly oiled. The finished skin is golden yellow, sesame-like bubbles are evenly distributed, the surface layer size is the same, and the cortex is more crisp. The roast suckling pig should be peeled with a knife (without meat), and each skin is divided into 8 pieces, a total of 32 pieces. The suckling pig is put in a basin, and the pig skin is covered on the pig, and then it is served with two small plates, such as thousand-layer cake, onion ball, sweet sauce and sugar, which have a unique flavor.