1, Cantonese roast suckling pig
Cantonese roast suckling pig is commonly known as "roast suckling pig". There are two ways to roast suckling pigs in Guangdong. One is to burn with smooth skin, slow fire and less oil; 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.
2. Babel wax gourd cup
Sweet potato cup summer delicacies: firstly, cook peeled wax gourd, cool it with clear water, then cook chicken bones and chicken bones into soup, then heat the wok, add scallops, crab meat, duck meat, lean meat, shrimp, fresh lotus seeds and fresh mushrooms, pour in the soup, add seasonings, and pour in the soup after boiling over high fire.
3. Serve lobster with soup
Lobster with soup is often used at many wedding banquets and is also a classic banquet dish.
4, white-cut chicken
Boiled chicken is one of the most common chicken dishes in Cantonese cuisine, which belongs to soaked chicken. It is characterized by simple production, fresh cooking, no ingredients and original flavor. It is best produced in Qingping Hotel, Qingping Road, Liwan District, Guangzhou, so it is also called "Qingping Chicken". White-cut chicken skin is smooth, light and delicious.
5. Braised pigeons
Braised pigeon has plump meat, tender meat, short fiber, delicious taste and delicate fragrance, which is an excellent cooking material.
6. Old fire soup
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. China old fire soup cooked slowly takes a long time.
7. Smooth fish balls
Xianghua fish balls are a traditional dish in Guangdong. The bass meat used is a rectangular piece, so it is called a ball because the original practice is to carve a knife flower on the fish piece. After cooking, the fish piece naturally bends and is slightly spherical. These years have changed, and flowers are no longer carved. In this way, the fish pieces will not appear spherical after being cooked, but people are still used to calling them fish balls. The finished dish is tender, smooth and delicious, hence the name "fragrant and slippery bass ball".
8, crispy roast goose
Guangdong's roast goose was well-known in the late Qing Dynasty, and now it is indispensable in roast duck restaurants in the streets and lanes of Guangzhou. It is best to use Qingyuan black mane goose, which is small, tender and delicious. After the Guange goose is coated with special sauce, it will be hung in the roast goose circle, put in the barbecue oven with a small fire until the skin is dry and tight, and then air-dried.
9.steamed seafood
What would you do if you put a lively fish in front of you? "Steamed!" Eight out of ten people in Guangzhou would say that. In the eyes of Guangzhou people, this is the highest standard of treatment for a fish. Now, this cooking method can be seen all over the country. In fact, the steaming cooking method went out from Guangzhou in the 1980s.
10, sweet and sour pork
Sweet and sour sweet and sour pork, also known as ancient meat. This dish began in the Qing Dynasty. Guangdong chefs mix boneless lean meat with seasoning and starch to make big balls, fry them in oil pan until crisp, and then stick sweet and sour gravy on them. They taste sweet and sour, and are well received by Chinese and foreign guests.