Information on food in various places in Guangdong

Guangdong cuisine

Cantonese cuisine consists of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine. It is one of the four major cuisines in my country.

Guangzhou cuisine is based on the collection of excellent folk delicacies from all over the province, constantly absorbing the essence of my country's major cuisines, drawing on the strengths of Western recipes, and integrating them into one cuisine.

Guangzhou cuisine uses a wide range of ingredients, carefully selects ingredients, has excellent skills, is good at changing, and has various varieties.

In 1956, there were 5,447 delicacies introduced at the "Guangzhou Famous Dishes and Pastries Exhibition".

There are 815 types of dim sum and hundreds of snacks that are related to the dishes.

Guangzhou cuisine is the main body and representative of Cantonese cuisine.

There are twenty-one cooking methods in Guangzhou cuisine, especially stir-frying, pan-frying, stewing, deep-frying, stewing, stewing, and simmering. They pay attention to the heat, and the dishes produced pay attention to color, aroma, and taste. Taste and shape.

The taste is mainly clear, fresh, tender and crisp, focusing on clear but not bland, fresh but not vulgar, tender but not raw, oily but not greasy.

Seasonal, try to be light in summer and autumn, and heavy in winter and spring.

The more common Guangzhou dishes include white-cut chicken, boiled sea shrimp, suckling pig in open oven, roast duck in hanging oven, snake soup, shrimp soaked in oil, braised large skirt fin, steamed seafood, braised pork ginseng with shrimp roe Etc...

The eating habits of Chaoshan area are close to those of southern Fujian. At the same time, they are also influenced by Guangzhou area, gradually integrating the strengths of the two families, and creating a unique flavor.

In recent years, the new Chaozhou cuisine has absorbed the essence of cuisines from all over the world and has become famous at home and abroad.

Chaozhou cuisine pays attention to knife skills and shapes, and is good at cooking techniques such as braising, stewing, roasting, frying, steaming, stir-frying, and soaking.

Seafood, soups and beets are the most distinctive.

The taste is still fresh, rich but not greasy.

I like to use condiments such as fish sauce, shacha sauce, plum cake sauce, and red vinegar.

Famous dishes include roasted wild goose, Huguolai, crab balls in clear soup, oil-soaked conch balls, crepe sweet meat, Tai Chi taro paste, etc.

Dongjiang cuisine is also called Hakka cuisine.

The Hakkas were originally from the Central Plains. After moving south, their customs, habits and food still retain a certain style of the Central Plains.

The dishes mostly use meat and rarely aquatic products. The main ingredients are outstanding, and they pay attention to the fragrance. They are heavy on oil and have a salty taste. They are famous for casserole dishes.

Representative dishes include salt curium chicken, yellow duck, braised pork with pickled vegetables, beef balls, crispy sea cucumber balls, etc.

In addition to formal dishes, Guangdong’s snacks and snacks are also exquisitely made, and the dietary customs of various places also have their own unique features, such as morning tea in Guangzhou and Kung Fu tea in Chaoshan. These dietary customs have gone beyond the scope of “eating”. , became the food culture of Guangdong.

Guangzhou Food

Guangzhou people are famous all over the world for their love of food and their ability to eat. To put it more exaggeratedly, Guangzhou people eat everything except four-legged tables. So, Sparrows, partridges, pangolins, bats, fur seals, rats, cats, dogs, snakes, monkeys, turtles... More than a thousand ingredients can be turned into delicacies on the table, and even grass insects that are mistaken for "locusts" by the ignorant. It is also included in cooking, and once it is in the hands of the chef, it immediately becomes a rare and delicious delicacy, which makes people at home and abroad look at it with admiration and amazement.

Guangzhou is located in the subtropics. There are many varieties of tropical and subtropical fruits. Fresh fruits are available all year round, so it has a high reputation as the "Hometown of Fruits".

There are more than 500 varieties of fruits in Guangzhou, among which lychees, bananas, papayas and pineapples are the most widely distributed, with the largest yield and the best quality. They are known as the four famous fruits in Lingnan.

Food in Guangzhou has a long history and is famous both at home and abroad.

Cantonese cuisine, one of China's eight major cuisines, has become the most popular cuisine at home and abroad because of its unlimited use of ingredients, emphasis on quality and taste, fresh taste, hundreds of dishes and flavors, and endless variety.

It is composed of Guangzhou cuisine, Chaoshan cuisine, and Dongjiang cuisine, with Guangzhou cuisine as the main body. It has a wide selection of ingredients, fine preparation, light taste, rich seasonal changes, and scientific nutrition. characteristics.

Guangzhou’s catering industry ranks first in the country.

Cantonese dim sum is characterized by a wide selection of ingredients, fine preparation, various styles, both salty and sweet, and fresh taste.

All kinds of dim sum pay attention to the harmonious color and different shapes, which complement each other and make you never get tired of eating them.

Desserts with local characteristics include: shrimp dumplings, steamed steamed siomai, pink fruit, Pantang water chestnut cake, honeycomb taro wedges, chicken cakes, glutinous rice chicken, hometown salt water corner, etc.

There are countless famous snacks, famous snacks and famous flavor foods.

Such as the Manchu and Han Banquet at Guangzhou Restaurant, seasonal fruit snacks at Beiyuan Restaurant, dim sum banquet at Panxi Restaurant, Chaozhou cuisine at Nanguo Restaurant, braised large skirt wings at Dasanyuan Restaurant, Datong Restaurant The golden-skinned suckling pig, etc.

Most restaurants in Guangzhou offer "three teas, two meals and one late night snack", integrating food and entertainment, with long business hours, and an eclectic mix of flavors in the food market, satisfying the needs of all types of tourists. .

Cantonese flavor

Guangdong snacks are Lingnan flavor, mostly originated from the folk, and most of them have been passed down and become traditional famous foods.

There is a difference between current Cantonese snacks and dim sum. Snack refers specifically to those small rice and noodle foods sold by street shops, which are relatively simple to make; dim sum refers to various varieties of teahouses, morning tea, and Zhoumei. Points and so on, the characteristics are: more varieties of patterns and fine shapes.

The most mature methods of Guangdong snacks are steaming, frying, boiling and deep-frying, which can be divided into 6 categories: oil products, which are fried snacks, using rice, noodles and grains as raw materials, with different flavors ; Cakes, mainly made of rice and noodles, followed by miscellaneous grains, are steamed and cooked until cooked, and can be divided into two categories: fermented and unfermented; flour and flour foods, made of rice and noodles as raw materials, are mostly cooked made.

Porridge has many names, most of which are named after the ingredients used, and some are also named after the flavor characteristics of the porridge; desserts refer to various types of sweet snacks, excluding noodles and cakes. In addition to eggs and milk, the ingredients used are mostly plant roots, stems, stems, flowers, fruits, kernels, etc.; omnivorous, anyone who does not fall into the above categories is named because the ingredients used are very mixed. Known for its low price and variety of flavors.

Crispy Lotus Seed Paste Bun

It is made by folding semi-fermented flour and pastry dough (pastry dough) into a wrapper, filling with lotus seed paste and wrapping it into a round shape, then steaming it.

Its skin is white, with distinct layers, soft and slightly refreshing, sweet and delicious.

Fenguo is made by wrapping stuffings such as shrimps and pork in starchy flour and steaming them into a rectangular shape.

The skin is thin, white, soft, and translucent, and the filling inside the corner is visible. The filling is delicious and fragrant.

This product has a long history.

In the late Ming Dynasty and early Qing Dynasty, Qu Dajun’s "Guangdong Xinyu" recorded the dietary customs in Guangzhou: "Soak white rice for half a month, put it into white japonica rice, grind it into powder, and moisten it with lard. , bright and thin as the outside, filled with tea juice, bamboo fat (bamboo shoots), meat cubes, and amanita as the inside, it is called Fenjiao.

"In the 1920s and 1930s, various restaurants. Teahouses and teahouses are competing to create famous dishes to attract customers. The pink fruit created by a female pastry chef named Ejie in the tea room is the best, and people call it Ejie pink fruit.

In the 1940s, the tea room went out of business, and Ejie’s descendants moved to Datong Restaurant, and Ejie’s pink fruit became the famous snack of Datong Restaurant.

After the 1950s, major teahouses and restaurants also served it as refreshments.

Pink fruit has become one of the beauties of Yangcheng.

Water chestnut cake

Steamed with water chestnut powder mixed with sugar water.

Water chestnut, also known as horseshoe in Cantonese, hence the name.

It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste.

This product is the most famous from Panxi Restaurant in Guangzhou.

Because Pankhou where it is located is a place rich in horseshoes.

The water chestnut powder produced has fine powder, large crystals and sweet taste, and can be made into a variety of snacks and snacks.

The horseshoe cake made from it is a traditional famous dish of Panxi Restaurant and is suitable for all seasons.

Lunjiao cake

It is made from fermented and steamed rice slurry.

The cake body is crystal white, with an oily and smooth surface; the small holes in the inner layer are connected horizontally and vertically, evenly and orderly; the texture is soft and smooth, and the taste is sweet and fragrant.

This product is named after it was first created in Lunjiao Town, Shunde County, and has a history of hundreds of years.

"Shunde County Chronicles" written during the Xianfeng period of the Qing Dynasty records: "Lunjiao Cake, the scholar-bureaucrats in the Ming Dynasty would travel hundreds of miles away by boat to make Lunjiao Cake."

In fact, only those who were famous at that time were There is a family next to the Huafengwei Bridge. There are rocks at the bottom of the river, and clear springs emerge. Their family is suitable to set up on the rocks to wash the sugar to clarify and remove the turbidity. It is not for other people's use.

"However, later generations used the method of adding egg white to remove the turbidity when boiling sugar, which has been passed down and spread to various parts of Southeast Asia with the footprints of overseas Chinese.

Honeycomb Taro Angle

Use taro paste as the skin, stir-fry lean pork, shrimp, mushrooms, etc. as the filling, wrap it into a square shape, and fry it in an oil pan.

The skin is made. Golden in color, the surface is densely covered with small eyes, shaped like a honeycomb, the outer layer is crispy, the inner layer is soft and smooth, the filling is slightly juicy, and it is delicious and fragrant.

This product is a must-have snack in the tea market, both in Guangxi and Hainan. Popular.

The fragrant taro produced in Lipu, Guangxi is the best, so it is also called Lipu taro balls.

Chuirou. Balls are a nutritious and unique Hakka soup dish.

It uses fresh beef or lean pork as raw materials, potato starch, pepper, and seasonings. The fresh meat is minced with a thick iron pad and added to it. With condiments, squeeze into balls and cook them slowly with pork bone soup.

The meatballs are tender, crispy and have a unique flavor.

Dip the duck

Dip duck is a summer delicacy for Hakka people.

May and July are the seasons when duck is on the market. This delicious seasonal dish can be tasted in Hakka cities and towns at any time. .

The tender duck is used as raw material, and raw meat, garlic, vinegar, sugar and glutinous rice are used as ingredients.

Slaughter the duck, remove the internal organs, wash and blanch. Cooked, smeared with fresh lard, cut into rectangular pieces

Then dipped in oil, jinbuhuan or garlic vinegar, unique flavor

Honey sauce

It is a traditional dish.

The preparation method is to cut the skinned semi-fatty lean pork into vegetables, put it in a clay pot, add seasonings and marinate it for 45 minutes, and then skewer it with barbecued pork rings. , put in the oven and bake for 30 minutes until cooked, sprinkle with syrup, and bake for 2 minutes before serving.

The meat is salty on the inside and sweet on the outside, with a slight honey flavor, and the lean meat is burnt and fat. The meat is sweetened.

Roast goose

Roast goose is a traditional barbecue meat in Guangzhou.

Roast goose is derived from roast duck, and the geese are medium and small. Qingyuan black brown goose is the best. The wings, feet and internal organs are removed from the whole goose, blown, coated with five spices, sewn belly, scalded in boiling water, super cold water, sugar water to evenly skin, air-dried and then marinated, and finally hung in the oven. Or roast it over an open fire, cut it into pieces and put it on a plate before eating.

The roasted goose is golden-red in color and delicious.

There are many roasted goose shops in Guangzhou, and the most famous one is this. They are the roast goose from Yuji Roast Goose Restaurant in Changdi and the Sham Jing Roast Goose on Changzhou Island in Huangpu District.

Western food

Western food has been very popular since it entered Shenzhen in the 1980s. , At present, all major star hotels have Western restaurants.

In addition to Western restaurants, Southeast Asian cuisine has also gradually entered Shenzhen.

The first is Thai cuisine. Operated as a large restaurant, it is very popular.

A Vietnamese restaurant was opened on the second floor of the Nanguo Film Alliance. Korean and Japanese dishes were opened in Shanglinyuan Hotel, Guangdong Hotel, and Sunshine Hotel. A snack bar was opened in OCT. It specializes in Indonesian cuisine.

Northeastern cuisine

Northeastern cuisine, based on Manchu cuisine, absorbs the specialties of cuisines from all over the country, especially Shandong cuisine and Beijing cuisine, and continuously develops to form a unique flavor.

Its characteristics are: salty and sweet, crispy and crispy, rich in color and flavor, bright and rich in flavor, particular about shape, and the cooking methods are better than grilling, frying, roasting, roasting, steaming, stewing and boiling.

Dishes such as "White Meat Blood Sausage", "Assorted Hot Pot", "Mandarin Duck and Prawns" are in a league of their own.

There are many Northeasterners in Shenzhen, so Northeastern cuisine has naturally been moved to Shenzhen, especially the dumpling restaurants opened by Northeasterners, which are very popular.

Beijing cuisine

The characteristics of Beijing cuisine are formed by the fusion of palace flavor, Japanese flavor and Shandong flavor.

The cooking skills are good at roasting, popping, frying and roasting.

The texture of the dishes is more important than tender and crispy, the taste is more important than the fresh aroma, and the appearance is important.

Famous dishes include: Beijing roast duck, Beijing water cake, hotpot mutton, etc.

Baiyun Pork Knuckle

Baiyun Pork Knuckle is one of the famous historical dishes in Guangzhou.

The preparation method is to wash the pig's hands (front legs), cut them into pieces, cook them, rinse them in flowing spring water for a day, pick them up, and boil them with white vinegar, sugar, and salt. After cooling, soak for a few hours before serving.

Because the spring water for soaking pig's knuckles is taken from Baiyun Mountain, it is named "Baiyun Pig's Knuckles".

Baiyun Pork Knuckle is a dish that is sour and sweet, fat but not greasy, with crispy skin that you will never tire of eating.

When making this dish, emphasis is placed on color, aroma, taste, and shape. If you add "five willow ingredients" or red pepper shreds for decoration, the color will be brighter and the taste will be better.

Braised large skirt wings

Braised large skirt wings is a high-end delicacy in high-end banquets.

Firstly, the dishes are delicious, and secondly, they use high-quality skirt wings, which are simmered in a large amount of soup from various meats.

In the 1930s, this dish was made by Wu Luan, known as the "King of Wings" at Dashanyuan Restaurant. With his unique cooking method, he cooked the dish with a tough yet crispy texture and a clear soup. The wings are fresh, rich but not greasy, and are of the highest quality, and are highly praised by diners.

Guiling jelly

Guiling jelly is a mysterious brown color and is gelatinous. It takes the shape of the container, a small bowl and a small bowl. It looks crystal clear after adding honey. , take a spoon and cut it into small pieces horizontally and vertically, squeeze them together, and the lotus roots are broken and connected. The entrance is sweet and the aftertaste is bitter. It is said that the bitterer the better, it can clear away heat and reduce internal heat, so it is better to eat more.

Cantonese rice dumplings

Cantonese rice dumplings are large in size and unique in appearance. In addition to fresh meat rice dumplings and red bean paste rice dumplings, they are also made from diced chicken, duck meat, barbecued pork, egg yolks, mushrooms, and mung beans. Assorted rice dumplings mixed with puree and other fillings.

Guangdong delicacies Guangdong snacks and dim sum have the same origin and have a long history. Qu Dajun’s "New Talk of Guangdong" records a variety of folk delicacies, such as pink fruit, rice dumplings, rice dumplings, crisps, etc., which are still popular today. .

Although there are not as many varieties of snacks as dim sum, the ingredients are more complicated than dim sum. They can be divided into six categories. In addition to porridge, there are also: oil pots, which are fried rice and flour foods, and salty ones such as fried dough sticks. ; Sweet white sugar squid, Xiaokou dates, and crispy twists; salty and sweet ones include salty pancakes, etc.

This type of snack is not very seasonal and is available all year round, but is most popular in winter. When eaten, it is usually paired with porridge to make it thin and thick.

Pasta

Varieties include fried dough sticks, noodles, wontons, dumplings, etc.

Wonton has been introduced to Guangdong for a long time.

Nowadays, it is most popular to eat wonton and noodles together in Guangdong. It is called wonton noodles and is available in both urban and rural areas.

It is made of flour mixed with egg liquid, rolled into a thin crust, stuffed with minced pork, shrimp, etc., cooked together with whole egg noodles, and served with shrimp in soup to enjoy the noodles. , the filling is tender and the soup is fresh.

Cake powder

Famous cakes include Lunjiao cake, sponge cake, cotton cake, bowl cake, noodle cake, radish cake, taro cake, water chestnut cake, etc. Among them, Lunjiao cake The cake got its name because it was produced in Lunjiao Town.

According to the "Shunde County Chronicle", it has been popular in the Ming Dynasty and has a history of hundreds of years.

Now it has spread throughout the province and even throughout Southeast Asia.

Famous noodles include rice rolls, Shahe noodles, rice noodles, etc.

The appearance of rice rolls looks a bit like pig intestines, hence the name.

The fillings can be changed anytime and anywhere.

Those made with pork are called pig intestines, those made with beef are called beef intestines, and those made with dried shrimps, pork liver, and fish fillets are all named according to their fillings.

Shahe Noodles are the best ones produced in Shahe Town, a suburb of Guangzhou, hence the name.