The three snakes are the traditional local dishes in the area of Guangdong, which belong to Cantonese cuisine. One of the more common soups in the snakes, the restaurant in Guangzhou had this dish a hundred years ago.
Roast goose is a traditional barbecued meat in Guangzhou. It is made from whole geese, winged and head-baked. It has a marinated sauce and a mellow taste. The grilled geese are made into small pieces, which are covered with skin, meat and bone. It does not leave, the entrance is away, and it has the characteristics of crispy skin, tender meat, boney, fat and not greasy. If it is served with sour plum sauce, it is more flavorful. The roast goose originated from the roast duck. It was recorded in the "Guangzhou Zhuzhi Ci" in the Qing Guangxu period: "Guangdong roast duck is beautiful and fragrant, but it wins the roast goose and said that Gugang (now Xinhui), Yan Yan ring fat is good, and Junyi is heavy. The cheap square, it can be seen that roast goose and roast duck have long been famous in Cantonese cuisine. In the 1970s and 1980s, it was the most popular and popular barbecue meat in Guangzhou. It was featured in the roasting and halving shops of all the streets and towns in the provincial capital with the characteristics of “golden color, crisp and tender meat, delicious and delicious”.
Hakka stuffed tofu is one of the three famous traditional dishes in Meizhou, Guangdong, and belongs to the Cantonese cuisine Hakka cuisine. "Brew" is a Hakka verb that means "implanted stuffing" means "stuffed tofu" means "tofu with meat". Stuffed bean curd is fresh and smooth, rich in nutrients, and is a preserved dish for Hakka New Year.nThe Central Plains people moved to the south, not only brought the atmosphere of reading all the products, but also formed their own food culture Hakka dishes. The matchbox-sized water tofu is fried into golden yellow, and the stuffing made of pork and fish is stuffed into it. The chopped green onion and sesame oil are placed in the chicken soup, until the aroma is overflowing. The Hakka who wanted to come to Meizhou had no wheat dumplings for a while, and it was so delicious.
Salted chicken is a traditional dish of Guangdong Hakka. It has a unique method, rich flavor, smooth skin and yellowish color. It is an unforgettable way to eat. Just a handful of sea salt can make the chicken firm and flexible, and at the same time, it can also inspire the deep and delicious taste hidden in the depths of the chicken. This is a great contribution of the Hakka people to Chinese cuisine. Hand-tear, this Hakka family's traditional way of eating, can best avoid the destruction of muscle fibers, is the iconic way to eat salted chicken.
Burnt pigs have a history of more than 2,000 years in Guangdong. The funerary objects of the Tomb of the South Vietnamese King include ovens and forks specially used for burning pigs. During the Qing Dynasty, Cantonese-style roast suckling pigs were also selected as one of the “full feast” dishes. Use a suckling pig weighing about five kilograms. After slaughtering, cut it in the abdomen, take out the ribs, put it in a special barbecue fork, and put it in the oven. If you use a slow fire during the barbecue, the piglet pig skin that is burnt out is smooth and called "light skin". You can also use a fierce fire barbecue, in which the pig skin is oiled, so that the pig skin is filled with golden yellow bubbles, which is called "hemp skin suckling pig". The characteristics of suckling pigs include crispy skin, tender meat and crispy bones. When eating, the suckling pig is smashed into small pieces. Because the meat is thin and thin, it is called a piece of piglet. It is a little "suckling pig" to increase the flavor.
The Buddha Jumping Wall, also known as Mantanxiang and Fushouquan, is a local famous dish in Fuzhou, Fujian Province. According to legend, it was developed by Zheng Chunfa, the owner of Fuzhou Juchunyuan Restaurant during the Qing Daoguang years. The Buddha Jumping Wall is rich in nutrients, which can promote development, beauty, delay aging, enhance immunity, and complement the good.
White-cut chicken is the most traditional one of Cantonese cuisine. It is a chicken soaked. It is easy to make, freshly cooked, no ingredients and maintains the original flavor, so that the natural flavor of the chicken is exposed as much as possible. White-cut chicken skin is smooth and delicious, also known as "white chicken". In the Qing Dynasty, Yuan Mei’s "Suiyuan Food List" is called the white-slice chicken. "The chicken is the most powerful, and the dishes are the Laizhi, so the head of the Yuzu is the same, and the bird is attached to it." There are dozens of chicken dishes listed above, steamed, canned, simmered, braised, and bad. The first one is the white-skinned chicken, which says it has the taste of too much wine. Nowadays, there are more than 200 kinds of chicken dishes in the Cantonese cuisine, and the most popular food is the white-cut chicken, the original flavor, the skin is smooth and smooth, and the big ones are suitable for the food. Favor.
Braised goose is a familiar dish for Chaoshan people. It is famous for its Xikou Baked Goose in Xikou Village, Phosphorus Town, Xiangqiao District, Chaozhou City. After a long period of cooking, it is mixed. With the aroma of various spices, after the garlic vinegar, the goose meat is fat, salty, sweet and sour, and smooth and fragrant. The roast goose has become a business card for Chaoshan cuisine. It is not only a "frequent visitor" on the table of the citizens, but also a complex of homesickness.
Hometown stuffed squid is one of the top ten famous dishes in Guangdong and originated in Shunde. Shunde chef has the praise of “Fengcheng Fengcheng (Shunde)” in the chef world. The single fish can be divided into eight ways: whole food, block food, food, food, food, food, Raw food and pickled food. Home-grown squid is the representative of brewing.