Quality and taste
Cantonese cuisine has precise ingredients, exquisite materials, exquisite decoration and is good at innovation in imitation. There are many varieties, including 5457 introduced in 1965 "Guangzhou Famous Cuisine Exhibition".
Cantonese cuisine pays attention to quality and taste, and the taste is relatively light, striving to be clear and fresh, and light and beautiful. And with the change of seasons, there is light in summer and autumn, and it is rich in winter and spring, pursuing color, fragrance, taste and shape.
Geographical advantage
Guangdong is located in the subtropical zone, bordering the South China Sea, with abundant rainfall, evergreen seasons and abundant products. Therefore, Guangdong's diet has always been blessed. Since the Qin and Han Dynasties, the Han people in the Central Plains have been moving southward into Guangzhou. They not only brought advanced production technology and cultural knowledge, but also brought the Central Plains diet style of "never tired of cooking in detail and never tired of eating in essence".
Materials Cantonese cuisine has a wide range of materials, not only rich in main ingredients, but also rich in ingredients and seasonings. In order to express the flavor of the main ingredients, Cantonese cuisine is very particular about the choice of ingredients and seasonings, and the ingredients are not mixed. Seasoning is to bring out the original flavor of the main ingredients, both of which are mainly fresh.
Pay attention to color, fragrance, taste and shape, and take taste as the main body. Animal dishes: crispy roast suckling pig, old man chicken, beef brisket in clear soup, etc. 100. Seafood Seafood has always been the basic raw material for Cantonese cuisine to survive.
Formula characteristics
The biggest feature of Cantonese cuisine is its extensive and exquisite materials. Animals and birds, delicacies, Chinese and foreign cuisine, everything, can be described as the best in the country. There are many raw materials available for Cantonese cuisine, so naturally there is no problem. Cantonese cuisine pays attention to the seasonality of raw materials and "eats from time to time". Eat fish, there are "spring bream autumn carp Xia San plough (shad) winter bass"; Eating snakes is "three snakes are fat in the autumn wind, and eating snakes is a blessing at this time"; Eat shrimp, "Qingming shrimp, the fattest"; When eating vegetables, you should choose "seasonal vegetables", that is, seasonal vegetables, such as "the north wind is sweetest" In addition to choosing the best fattening period of raw materials, Cantonese cuisine also pays special attention to choosing the best parts of raw materials.
Rich and fine ingredients and light taste are probably the important reasons for the popularity of Cantonese cuisine. Cantonese cuisine pays attention to the taste of "clear, fresh, tender, smooth, refreshing and fragrant", and pursues the original flavor and fresh fragrance of raw materials.
There are many kinds, sour, sweet, bitter, spicy, salty and fresh. However, only a small amount of ginger, onion and garlic are used as "materials", and less spicy spices such as peppers are used, which will not be salty and sweet. This pursuit of lightness, freshness and original flavor not only conforms to the climate characteristics of Guangdong, but also meets the requirements of modern nutrition. This is a scientific food culture.
Boiled chicken, which Guangzhou people like to eat, is soaked in boiling water to keep its original flavor, and only ginger, salt and other ingredients are added when eating. Qingping chicken is the best of white-cut chicken and is called "the first chicken in Guangzhou". It's just soaked in white brine without any ingredients, but the skin is slippery, the meat is white and fragrant, and the bones are full of fragrance.
The real heroes behind such delicious Cantonese cuisine are a large number of skilled chefs. Kang Hui, a famous Beijing hotel teacher, was awarded the title of "Chef" by the French Chef Association in the early 1980s, which is the first time in the cooking history of China. Yang Guanyi, a famous Hong Kong chef whose ancestral home is in Guangdong, is famous for her exquisite cooking and the reputation of "abalone is the best in A Yi". Guangdong has a strong technical force in cooking, and famous teachers and chefs come forth in large numbers. With their superb cooking skills, they have made Cantonese cuisine shine, and at the same time, they have trained a large number of cooking descendants.
Cooking method
There are as many as 2/kloc-0 kinds of cooking methods, especially steaming, frying, frying, roasting, stewing, frying, stewing and buckling. They pay attention to the temperature, especially "frying" and frying and eating now. The dishes they cook pay attention to color, fragrance, taste and shape. The taste is mainly clear, fresh, tender and refreshing, which changes with the seasons. Light in summer and autumn, rich in winter and spring, with five flavors (fragrant, crisp, crisp, fat and strong) and six flavors (sour, sweet, bitter, spicy, salty and fresh). The selection of materials is extensive, strange and varied. Birds, animals, fish, shrimps and crabs can almost be served. Flavor pays attention to quality and taste, and the taste is relatively light, striving for freshness in the clear and beauty in the light.
Brief introduction of cantonese cuisine
Cantonese cuisine consists of three local flavors: Chaozhou cuisine (also called Chaoshan cuisine), Guangzhou cuisine (called Shunde cuisine) and Dongjiang cuisine (now called Hakka cuisine). The three flavors have their own characteristics. Cantonese cuisine is as famous as French cuisine in the world. Because the number of overseas Chinese in Guangdong accounts for 60% of the country, most Chinese restaurants in the world are mainly based on Cantonese cuisine.
Guangzhou cuisine is famous for its special geographical advantages. Because it is located in the center of South China, there was trade in ancient times, and now there is reform and opening up, and Guangzhou cuisine, which is the first fashion, is more prominent. It is delicious to learn from others, fly in the sky, swim in the water and eat chopsticks and knives. Cantonese cuisine in a narrow sense generally refers to Guangzhou cuisine. Cantonese cuisine, especially Chaozhou cuisine, is strict in material selection and fine in workmanship. The so-called "one dish blindly, one characteristic blindly", delicious quality, health care, well-known at home and abroad. In the comparison of similar restaurant cuisines, Chaozhou cuisine is at the top of all cuisines in China in terms of workmanship and price, so it is called the highest-end cuisine in China. Dongjiang cuisine is good at seafood and Shan Ye local cuisine.
The dishes listed below belong to Cantonese cuisine in a narrow sense (namely Guangzhou cuisine):
Classic Cantonese cuisine includes: boiled chicken, roasted goose, roast suckling pig, braised pork with plum vegetables, barbecued pork, old fire soup, salted chicken, boiled shrimp, Guangzhou Wenchang chicken, clay pot rice, Cantonese-style stuffed duck, steamed pork ribs with black bean sauce, fish head tofu soup, pineapple meat, lettuce in oyster sauce, fried hibiscus eggs, steamed bass and Dinghu vegetarian dishes.
The famous brands of Guangzhou cuisine are: Lianxianglou, Taotaoju, Guangzhou Restaurant, Xinghualou and Liyuan Restaurant.
Cantonese classic dishes
Guangzhou food
Guangzhou cuisine covers the Pearl River Delta, Zhaoqing, Shaoguan, Zhanjiang and other places, with rich materials, fine selection of materials, superb skills, clear but not light, fresh but not vulgar, tender but not raw, oily but not greasy. Good at stir-frying, it is required to master the heat and oil temperature just right. It is also compatible with many western food practices, paying attention to the momentum and grade of food.
Guangzhou's famous dishes include: boiled chicken, roasted goose, roast suckling pig, braised pigeon, barbecued pork, stewed lobster in soup, steamed bass, aunt abalone, Liaoshen in abalone sauce, boiled shrimp, bird's nest with coconut sugar, fried beef river, Laohuo soup, Guangzhou Wenchang chicken, clay pot rice, Cantonese roast duck, steamed ribs with soy sauce and so on.
Baiqie princess chicken
Features: Famous Cantonese cuisine. With princess chicken as raw material, the meat is delicious and the production method is special. You can dip it in the sauce.
Chicken liver, ham and sliced chicken
Features: The famous Guangzhou cuisine is based on Wenchang chicken in Hainan Island, with ham, chicken liver and suburban dishes, including boiling, steaming and frying. This dish is beautiful in appearance and bright in sauce color.
Chicken feet in oyster sauce
Features: The famous Guangzhou cuisine. Guangdong people are fond of eating chicken feet, and there are many ways to eat them. However, the cooking method of this dish is carefully made. It is cooked first, then fried and stewed, and the dish is golden in color.
Fried chicken
Features: golden color, crisp outside and tender inside, dry and fragrant, fresh and salty.
Assorted wax gourd hat
Features: Beautiful appearance, bright color, refreshing taste and rich nutrition.
Cool breeze brings happiness.
Features: unique shape, clear and pleasing to the eye.
Eagle's wings
Features: realistic shape, both edible and ornamental.
Blow tai chi man
Features: Beautiful appearance, fresh and tender.
Baihua fish maw
Features: the cartilage of the fish belly is white, the taste is light and smooth, the dish surface is elegant, and the banquet is beautiful and generous.
Braised duck in Cantonese style
Features: packed in a long fish dish, it is beautiful and elegant in shape, golden in color and pleasing to the eye, crispy in skin and fragrant in meat.
Begonia mushroom
Features: exquisite color, rich fragrance and rich nutrition, suitable for all seasons.
Stewed duck with melon and barley
Features: The duck meat is soft and the soup is delicious.
Steamed meat pie with salted eggs
Features: Duck eggs have a long curing time and a special salty taste. Mixed with minced meat and steamed into patties is a common dish in families all over Guangdong.
Pond lotus
Features: It looks like a lotus flower. Refreshing and delicious, the food is not greasy.
Chaozhou cuisine
Chaozhou cuisine originated in Chaoshan area, combining the strengths of Fujian and Guangdong, and formed its own genre. He is good at cooking seafood, especially soup, vegetarian dishes and beets. Fine knife work and pure taste.
The famous Chaozhou dishes are: Chaozhou brine platter, braised pork knuckles, braised goose liver, hibiscus shrimp in oyster sauce, beef with sand tea, Chaozhou beef balls, crystal steamed buns, glutinous rice with pork intestines, sauce chicken, Chinese cuisine, assorted black ginseng, fried crab with onion and ginger, and dry fried shrimp and jujube.
Bergamot sparerib
Features: Shaped like a bergamot, fragrant outside and tender inside, delicious.
May everything go well.
Features: The crab meat is tender, fruity, clear and transparent.
Fried snake breast with peony
Features: crab yellow is called "peony" and shrimp glue is called "hundred flowers", which is fresh, tender and delicious.
Ethnic gourmet
At the end of the Southern Song Dynasty, Min, the last little emperor, fled to Chaoshan area, leaving endless memories for Chaoshan people, such as tailless snails, song tea, pearl porridge, phoenix Tianchi four-legged fish, Song Jing of South Australia, lotus peak in Haimen, Chaoyang, and so on. At that time, there was also a famous dish-national security dish, which was moist as jade, smooth and delicious. Legend has it that Shaodi fled to a barren mountain and ruined temple in the suburb of Chaozhou one evening, with pursuers behind him and sunset before him. He was hungry. I think it must be tears. However, people eat for the sky, and there is nothing in their stomachs, and this dragon species is no exception. However, in the past, precious food and jade were like sunset before my eyes, leaving only sad memories. The old monk was embarrassed to wait on the coachman, and Brahma's pure land was difficult to serve as royal food, so he came to the rescue. He quickly grabbed a handful of sweet potato leaves from the garden behind the temple, boiled them in boiling water, sprinkled some salt and brought them to the rescue. Unexpectedly, the young emperor stopped eating and was full of praise. When asked why he cooked this dish, the monk was clever and casually replied "national food". After listening to this, the monarch and the minister praised it and everyone was happy.
Chaozhou bittern platter
The most prominent feature of Chaozhou cuisine is that it is good at cooking seafood. Seafood is well-selected and well-made. As for sauces and sauces, they are fresh and delicious, clear but not light, fresh but not fishy, depressed and not greasy. Although the brine platter mentioned this time is not seafood, it also enjoys a high reputation in Chaozhou table.
Compared with other Chinese dishes, Chaozhou cuisine is one of the most popular dishes. It is unique in that it can constantly absorb the characteristics of other cuisines without losing the parallelism of "color, fragrance and shape"; Its connotation is like Chaozhou women-dignified and generous, not grandstanding.
Pot-stewed platter is usually the first course of Chaozhou cuisine banquet. As the saying goes, "preconceptions" are an important criterion for diners to judge the level of Chaozhou cuisine in restaurants. A high-level Chaozhou restaurant will certainly do well in pot-stewed dishes.
Yuanyang Gao Xie
This dish is very delicious and beautiful in shape. One dish is red, and the other is thin blue, which is relatively paired, hence the name "Yuanyang Cream Crab", which is delicious on the table.
Clear soup crab balls
Seafood balls are the specialty of Chaozhou cuisine, which can be replaced by shrimp balls, cuttlefish balls and snail balls.
Lobster with lettuce
Lobster, with thick body, hard and prickly nails and delicious meat. Splendid lobsters produced in the East China Sea are big, each weighing several kilograms, which is even more valuable. In this product, lobster is cooked, sliced and placed on a plate, and mixed with lettuce to form a shrimp-shaped pattern.
Xia furong
Chaozhou produces river shrimp and sea shrimp. In this regard, it is recorded in Chaozhou Fuzhi in the Ming and Qing Dynasties: "Fishermen catch river shrimp with their feet ... Ceng Zhi's meat eaters, with boiled shrimp and soup of various products, are all fresh, and bamboo shoot soup is more suitable for that group of dishes."
Chaozhou beef balls
As a famous snack in Chaozhou, beef balls have a history of nearly a hundred years. Beef balls can be divided into beef balls and beef tendon balls. Beef balls taste tender and smooth. Beef tendon pills add some tender tendons to beef tendon pills, which tastes a little chewy.
Oyster baking
Baked oyster in Xitian Lane is one of the famous snacks in Chaozhou. Oysters are good for eyesight, smooth and delicious, and can warm the stomach. People like to eat them in cold weather.
Braised shark's fin
Features: Winged needle is soft and smooth, with rich fragrance.
Puning dried bean curd
Puning first made dried beancurd from Guangnan Village, Liaoyuan Town, and learned to make dried beancurd as early as the early Ming Dynasty. At the end of the Yuan Dynasty, after Chen Youliang was defeated by Zhu Yuanzhang, his strategist He (known as the mother louse fairy) defected to Puning. In addition to building houses, gates and graves for candidates, he also has a set of skills for making dried beancurd. At that time, the second grandmother of Guangnan Village died, so He was asked to choose a site to build a tomb. At the same time, he also taught Guangnan people to make dried beancurd.
Table tennis box
Jieyang table tennis has a long history and is famous at home and abroad. It is generally oblate. Bare skin is translucent, which is made by soaking glutinous rice, grinding it into pulp, cooking it, adding a little sugar and kneading it to make the bark soft and thick. White sugar, sesame, peanut kernel, areca nut bran and onion bead oil are used as stuffing.
Chaozhou rice rolls
It is said that rice rolls originated in Guangzhou and later spread to Chaoshan people. After decades of transformation, chaozhou people has achieved a tidal rice rolls, which is different from rice rolls. Among them, Chaozhou-style rice rolls is represented by rice rolls in quicksand area, and Chaozhou-style rice rolls has been widely praised by people at home and abroad, so that it has become a famous spot in Chaozhou cuisine.
Casserole porridge
Chaozhou casserole porridge has always been famous. Chaozhou people not only pays attention to eating porridge, but also likes to put more water when cooking. It is said that after a hot meal, rice grains are picked up, leaving rice soup, which can be used as after-dinner drinks or other purposes, continuing the good habit of saving money and stressing nutrition. Chaozhou porridge is usually cooked for about 20 minutes and divided into rice porridge and salty porridge. One of the biggest benefits for home is that cooking is simple and fast.
Puning bean sauce bone
Fresh and mellow, with a strong flavor of bean paste.
Sweet potato porridge
Chaozhou people usually eats it for breakfast. With some pickles or a plate of black olives, it is full of flavor.
Yajiaozha
Don't take it lightly, this is a traditional handmade dish with rough materials and fine workmanship, and its complicated process tests the chef's care and patience. Nostalgic roast duck feet are different from those seen in general restaurants. Goose intestines are used instead of rotten skin and barbecued pork is used instead of taro. Soft chicken liver and braised pork are put into duck's feet soaked in secret brine, then tied with goose intestines layer by layer, wrapped with maltose and roasted over medium heat. When it comes out of the oven, it is not only bright in color, fragrant and crisp in entrance. Bittern flavor is especially matched with barbecued pork flavor. The more you chew, the more fragrant it is, and the wine is first-class.
Braised Qian Zengfeng
In Hong Kong in the 1950s, a large number of Chaoshan people lived together. In order to make a living, they carry a pole and a basket on their shoulders every day, and then brine-flavored snacks rise. Brine juice is mellow and delicious accumulated bit by bit over the years. The master needs to add fresh materials every day to make it more fragrant. That big barrel of black gravy is a traditional taste handed down from generation to generation in chaozhou people. Many food stores have their own secret bittern and exclusive formula.
Dongjiangcai
Dongjiang cuisine originated from Dongjiang in Guangdong Province. Most of the dishes are meat, but there are few aquatic products. The main ingredients are prominent, the flavor is rich and the oil is heavy and salty. Good at casserole dishes, with unique local flavor.
Traditional Dongjiang specialties include: Hakka stuffed tofu, plum braised pork, brine chicken, pork belly wrapped chicken, potted vegetables, stuffed bitter gourd, four-star full moon, taro steamed stuffed bun, taro jiaozi, three cups of duck and so on. Wait a minute.
"Baked chicken with salt" is a famous dish in Guangdong. More than 300 years ago, in some salt fields along the Dongjiang River, cooked chickens were wrapped in gauze paper and preserved in salt piles. This kind of chicken is delicious and unique in flavor.
Later, the salt industry in Huizhou, the capital of Dongjiang, was developed, and local restaurants competed for the best dishes to entertain guests, so they created a method of roasting fresh chicken with hot salt, and dishes began to be more than Dongjiang Yu.
Stuffed tofu, the so-called tofu set meal, includes tofu flower eaten before meals, main course fried tofu, tofu pot, tofu balls, glutinous rice stuffed tofu, fried tofu skin and snack tofu milk.
Pot dishes, as a dish of Dongjiang cuisine, have a long history, which is also commonly known as big dishes. Chinese cuisine originated from the traditional "rich Chinese cuisine". As the name implies, it is to put all the food in one big plate and mix it together to create a unique taste.
honour
20 10 10 On February 27th, the results of the "Top Ten Business Cards of Lingnan Culture" were released in Guangzhou Xinghai Concert Hall, and Cantonese cuisine was selected as the "Top Ten Business Cards of Lingnan Culture".
Chao Fu Restaurant has been invited to participate in the World Expo on behalf of Cantonese cuisine (Shanghai World Expo), Chinese food (Busan, South Korea) and Asian Chinese food (Milan, Italy) for three consecutive years, and has been highly praised.
Latest Cantonese Cuisine Recipe: Guangdong Oil Chicken
material
2 drumsticks, 1/2 cups of water, 13 cups of Guangdong oil chicken sauce.
working methods
(1) Blanch the chicken legs in boiling water, remove the blood, and then drain them for later use.
(2) Boil Guangdong Fried Chicken Juice in a pot, then add chicken legs, add 1/2 cup of water, cover the pot and cook for 3 minutes, then turn off the heat. Let the chicken legs soak for another 25 minutes, and then take them out to cool.
(3) Apply sesame oil to the cold chicken legs, then cut them into pieces and put them on the plate, and then pour a little marinade to serve.
Latest Cantonese menu: Steamed ribs with black bean and pepper
material
Sparerib, a little lobster sauce, ginger, dried red pepper, onion, soy sauce, cooking wine, sugar and starch.
working methods
1. Douchi is washed with clear water to remove surface salt and chopped with a knife. Cut ginger into powder, dry pepper into small pieces, and onion into chopped green onion.
2. After the ribs are washed and drained, add a proper amount of chopped lobster sauce/Jiang Mo/soy sauce/sugar/cooking wine/starch, mix well, and then let stand and marinate for at least two hours (I sometimes marinate them at night and put them in the refrigerator the next day).
3. After the water in the steamer is boiled, put the ribs in the drawer together with the container. Steam on high fire for 20 minutes, sprinkle with dried red pepper and continue steaming for 10 minute. Turn off the heating. If it is spicy, mix the pepper in the marinade. ).
4. Sprinkle chopped green onion on the pot. The meat is tender and the soy sauce is attractive.
skill
This dish would be more delicious if it were sweeter.
Latest Cantonese menu: rice rolls, Guangdong.
working methods
Method of making soy sauce: 3 tablespoons soy sauce, 1 tablespoon soy sauce, 1/3 tablespoons oyster sauce, 2 tablespoons water, 1/2 tablespoons oil, a little salt and sugar.
Practice: Wash the shrimp and marinate it with a little corn flour and oil for 3 hours. After the beef is minced, put a little baking powder, egg white, corn flour, oil, chopped green onion, monosodium glutamate and salt on the plate, flatten and marinate for 3 hours (detailed beef marinating methods can be found in my post). After the fire boils, steam the shrimps and beef for about 5 minutes, and take them out for later use (use a frying pan to make rice rolls, and steam some fillings first). Put 4 tablespoons of oil to make the oil hot, then pour out the oil, then turn the original wok on medium or low heat for about 2-3 minutes, and then turn on the wok on high heat (rice rolls, which is poured out after only using this hot oil once at first, is completely oil-free, and this hot pot method is to make the wok oil, so that the hot gas will be cooked evenly when pouring rice rolls). After heating the wok, * lift the wok with one hand and pour 4/5 tablespoons of rice slurry on the wok with the other hand, slowly. Cover the pan for about 20-30 seconds, open the pan and wait for half a minute (see that the turbid white rice rolls becomes transparent, and the periphery of rice rolls has been cut off from the edge of the pan), but Aauto gently buckles the whole frying pan on the chopping block faster (this is more difficult, it needs to be fast and just right, so practice more times! ), the whole piece of rice rolls is taken out of the pan. First, fold 3/ 1 and then put the stuffing, and then fold 3/ 1 and cover it on the stuffing. rice rolls is ready. Reheat the wok, then scoop up 4/5 tablespoons of rice paste and pour it on the wok. Continue to cook rice rolls ... Cut the cooked rice rolls with a knife and put it on a plate.
The latest Cantonese menu: Sliding Chicken Pot
material
Ingredients: 1/2 chickens (500g), 150g dried onion (red onion), 8 cloves of garlic, 8 slices of ginger, 1g green pepper, 5g lobster sauce.
Marinade: salt 1/4 tsp, cooking wine 1 tsp, egg white 1/4, corn starch 1 tsp.
Seasoning: 1 and 1/2 tablespoons Haitian seafood sauce, 1 tablespoon oyster sauce, 2 tablespoons water, 1/2 tablespoons sugar, 1/4 tablespoons black pepper.
working methods
1 Cut the chicken into small pieces, peel the onion, slice the ginger, peel and mash the garlic, and cut the green pepper into diamond-shaped pieces.
2 Add salt, cooking wine and corn starch into the chicken nuggets and mix well. Finally, add a little egg white and mix well.
3. Chop the lobster sauce
4 Put the seasoning into a bowl and mix well.
Heat the oil in the pan, add the chicken pieces and stir-fry until they change color, and take them out for later use.
6 Stir-fry the lobster sauce in the pot, then pour in all the seasonings and cook until it bubbles.
7 Add the fried chicken pieces and stir fry until evenly coated with sauce.
8 Add 1/2 tbsp oil to the casserole and heat it. Add ginger slices, garlic, green pepper and dried onion and stir-fry until fragrant.
9 pour in the fried chicken pieces.
10 Cover the casserole, pour a little white wine along the pot and cook for 2 minutes.
skill
1. It's best to choose tender chicken for this dish. The frying time is not easy to be too long, and the chicken pieces can turn white. Because it is lighter than the second heating of casserole, don't be afraid of being unfamiliar.
This dish doesn't need extra soy sauce, because seafood sauce can help color, otherwise it will be too dark.
You don't need to add too much sugar, just a little, because the seafood sauce itself is sweet, so you'd better try it when mixing that bowl of sauce.
The rich fragrance of red onion is the key to make this dish. North Renye Fang is called dried onion. If you can't buy it, use small purple onions instead.