What do you think are the most representative four dishes, one soup and one heart in Cantonese cuisine?

Choosing four dishes and one soup, the most representative of Cantonese cuisine, as a daily meal is practical and can fully make people taste the characteristics of Cantonese cuisine. It should be the most common choice for Cantonese people who often go out in groups of three or five.

If I knew my brother's choice, I would choose steamed pigeon soup as soup, which is very nourishing. What is alive is pig medlar leaf soup, which is sweet but not greasy.

One of the four dishes is roast goose or drunken goose or roasted meat in Shenjing. Roasted goose is the representative of Guangdong roasted meat, which is sweet and rich.

The second is to order the same seafood. One is fresh boiled shrimp or shrimp mushroom, and the other is Nanfeng snail or other snails.

The third is to order the same stir-fry or iron plate, or pork belly fried with fresh squid side dishes, or teppanyaki oysters.

The fourth is green vegetables. That must be Shuidong mustard.

The dessert is water chestnut cake or papaya coconut cake, which is extremely refreshing and most suitable for dessert.

As a Cantonese, if I had to order four dishes and one soup, two or three dishes would have been ordered long ago. No chicken is a feast. There must be chicken, fish and vegetables. If you want to eat more meat, you can order beef and stir-fry kale soup, and then make a pig bone soup and a stir-fry dish. There are chickens, pigs and fish. ...

Shuidong mustard tuber is Maoming cuisine, not Cantonese cuisine, close to western Guangdong, but electric cabbage. Either in Guangdong or Cantonese cuisine. There is also a photo of shrimp, which is not boiled in white, but dried in a microwave oven. Mobile microwave oven has nothing to do with cooking.

Food depends on products and culture. The ingredients of Cantonese cuisine come from the eastern end of Eurasia on both sides of the Tropic of Cancer, and are also influenced by Lingnan culture of Chinese civilization, so it is a leader in world cuisine. There are countless delicious dishes. Personally, I think the four best dishes are steamed fish in oyster sauce, lettuce, boiled chicken, taro and braised pork.

White-cut chicken, steamed perch, fried mustard or taro with bacon sausage, and various medicinal materials are the most attentive and expensive. Traditionally, this standard is similar. If you add nine dishes, you can add roast goose, boiled shrimp, cashew nuts to stir-fry all kinds of melons or shredded squid, seafood vermicelli pot, mushrooms and lettuce, and a roast suckling pig at the top, which is probably the case.