Cantonese cuisine special signature dish daquan

A complete collection of signature Cantonese dishes:

1. Casserole porridge.

this can't be called a dish. Bian Xiao ranked him first because of his poor taste. He made many kinds of porridge, such as shrimp porridge, crab porridge, pigeon porridge and pork porridge. And they are healthy and the price is very close to the people.

2. Boiled chicken.

it's a traditional dish of the Han nationality, with good color, flavor and taste. It belongs to the most common chicken dish in Cantonese cuisine and belongs to the category of soaking chicken. It is characterized by simple production, fresh cooking, no ingredients and original flavor. The sliced white chicken skin is smooth, light and delicious.

3. Barbecued pork with honey.

is one of the top ten classic dishes in Hong Kong and one of the traditional dishes in Guangdong Province, belonging to Cantonese cuisine. "Barbecued pork" is developed from "barbecued pork". Mainly made of pork (lean meat), barbecued pork sauce, oyster sauce, garlic, soy sauce, cooking wine, honey, sugar and peanut oil.

4. Braised pigeon.

is one of the traditional famous dishes in Guangdong Province, belonging to Cantonese cuisine. The main ingredient is squab, which is characterized by crispy skin, smooth meat, tender bones and juicy meat.

there has always been a folk saying that "one pigeon wins nine chickens". Braised pigeon is crispy outside and tender inside.

5. Shrimp with salt and pepper.

is a delicious dish. The main ingredient is shrimp, and the auxiliary materials are garlic, red pepper, cooking wine, Jiang Mo, salt and pepper. It belongs to Cantonese cuisine. As an appetizer, you can usually eat it with the shell.

6. Old fire soup.

You can make soups with different tastes and effects by using various soups and cooking methods. Soup can be meat, eggs, seafood, vegetables, dried fruits, grains, medicinal materials, etc. There are many ways to make soup, such as boiling, boiling, boiling, stewing and stewing. Different soups have different tastes such as salty, sweet, sour and spicy due to different materials.

7. Steamed ribs with black bean sauce.

is a Cantonese dish, steamed with small ribs and black beans. The method is simple and quick, and the meat is delicious, with the fragrance of black beans and garlic. It is a meat dish in Guangdong morning tea.

8. Guru meat.

also known as ancient meat. This is a famous Cantonese dish. This dish 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.

9. Lettuce in oyster sauce.

is a common specialty dish in Guangdong, belonging to Cantonese cuisine. Lettuce and oyster sauce are processed and fried with auxiliary materials. This dish is nutritious, delicious and fresh.

1. Boiled shrimp.

is a local traditional dish in Guangzhou, Guangdong. The main ingredient is shrimp, and the main cooking technology is blanching. The word "blanching" refers to putting fresh shrimp directly into clear water for cooking. Cantonese people like to boil shrimps in water in order to keep their fresh, sweet and tender original flavor, and then peel them and dip them in sauce for eating.

11. Clay pot rice.

is a special food which originated in Guangzhou, Guangdong Province, and belongs to Cantonese cuisine. The main types are bacon-flavored clay pot rice, mushroom slippery chicken, lobster sauce ribs clay pot rice, pork liver, roast duck, boiled chicken and so on. Usually, the washed rice is put into the pot, the amount of water is measured, the lid is covered, the ingredients are added when the rice is seven ripe, and then it is cooked with slow fire.

12. Pork rolls.

is a traditional snack in Laoxiguan, Guangdong Province. The steaming method of pork rolls is similar to that of Shahefen. It uses fine vermicelli to fill a bamboo nest with thin rice paste, and then rolls it into strips. Named after the shape of pig intestines, it is also called "vermicelli roll".

13. Beef balls.

is a famous local snack in Chaozhou, Guangdong Province, which belongs to Chaozhou cuisine. Chaozhou has a history of nearly a hundred years, which is divided into beef balls and beef tendon balls. Beef balls are tender and smooth; Beef tendon pills are chewy and delicious because of the tender tendons.

14, streaky chicken.

is a traditional local dish in Guangdong province, belonging to Hakka cuisine, also known as Wuhuaji Hotpot and Phoenix Rebirth. Popular in Huizhou, Heyuan, Meizhou and other eastern Guangdong areas. It is a necessary pre-dinner soup for banquets in Hakka areas of Guangdong. The soup is thick and clear, with strong medicinal flavor and pepper aroma.

15. Rice noodles.

Also known as Shahefen, it originated from Shahe, Guangzhou. Usually the cooking method is to put soup or stir fry. Stir-frying is divided into wet frying with sauce and dry frying without sauce.