What are the signature dishes of Cantonese cuisine?

1. Roast goose

Roast goose is a traditional specialty dish, belonging to Cantonese cuisine. Roast goose is derived from roast duck. The goose is preferably a medium or small Qingyuan black-brown goose. The wings, feet and internal organs are removed from the whole goose. It is blown, coated with five spices, the belly is sewn, scalded in boiling water, super cold water, sugar water evenly skinned, air-dried and then pickled. , and finally hang it in the oven or turn it over an open fire to bake it, cut it into pieces and put it on a plate, and you can eat it. The roast goose is golden red in color and delicious. There are many roast goose shops in Guangzhou, the most famous ones are the roast goose of "Yuji Roast Goose Restaurant" in Changdi and "Shenjing Roast Goose" on Changzhou Island in Huangpu District.

Roast goose is a traditional dish in Cantonese cuisine. It is made from a whole goose with the wings and head removed and roasted. The belly of the finished dish contains marinade and has a mellow taste. Chop the grilled goose into small pieces. The skin, meat and bones are still connected and separate immediately from the mouth. It has the characteristics of crispy skin, tender meat, fragrant bones, fat but not greasy. If served with sour plum sauce for dipping, the flavor will be even more unique.

2. White-cut chicken

White-cut chicken, also called white-cut chicken, is the most common type of chicken dish in Cantonese cuisine. It started in private hotels in the Qing Dynasty.

White-cut chicken usually uses thin-bone farm chicken, ginger, minced garlic and other ingredients. It is soaked over slow fire, dried and cut into pieces.

When cooked, the color is white with oily yellow, the skin is refreshing, the meat is smooth and the bones are fragrant, light and delicious.

White-cut chicken originated in folk hotels in the Qing Dynasty. It is also called "white-cut chicken" because it is boiled without seasoning and eaten as it is. Because of its ingredients, the three-yellow chicken (yellow feet, yellow skin, and yellow mouth) produced in Yangshan County, Qingyuan City, Guangdong Province, is also called three-butter chicken. Later, all restaurants and delicatessens in Guangdong sold "white chopped chicken", which not only used fine ingredients, but also cooked "shrimp soy sauce" and served it together with the chicken for dipping.

3. Shacha beef

Shacha beef is a specialty snack of Chaozhou in Guangdong Province and belongs to the Chaozhou cuisine of southern Fujian cuisine. The beef is blanched and tender, and the sand tea is spicy and sweet, with an endless aftertaste.

This dish is golden in color, the beef is mellow and tender, and the sand tea sauce is thick and delicious, with unique flavors such as fresh, sweet and spicy. It has the functions of regulating anemia, strengthening the spleen and appetizing, regulating health in winter, regulating malnutrition, and regulating deficiency and health.

4. Crystal Bao

Crystal Bao is a traditional snack in Quanzhou, Fujian. The ingredients for making crystal buns include 1,000 grams of wheat flour, 5 grams of yeast, 500 grams of lard (refined), 750 grams of white sugar, etc. The crystal bag is white in color, soft in texture, sweet and oily in taste, and feels like rock candy when you eat it.

5. Pork belly with chicken

Pork belly with chicken is a traditional local dish in Guangdong Province. It belongs to Hakka cuisine. It is also known as Pork Belly Claypot Chicken and Phoenix Reincarnation. It is popular in Found in Shenzhen, Huizhou, Heyuan, Meizhou and other areas in eastern Guangdong, it is a must-have pre-meal soup for banquets in the Hakka area of ??Guangdong. The soup is thick but clear, with a strong medicinal flavor and pepper aroma.

Pork belly stuffed with chicken, also known as pork belly stuffed with chicken hotpot, Phoenix reincarnation. It is a traditional Hakka dish in Guangdong Province. It is popular in eastern Guangdong such as Huizhou, Heyuan and Meizhou in Guangdong. A must-have soup before meals for banquets in the Hakka area of ??Guangdong. The soup is thick yet clear, with a rich medicinal flavor and peppery aroma.

Baidu Encyclopedia - Pork Belly Bao Chicken

Baidu Encyclopedia - Crystal Bao

Baidu Encyclopedia - Shacha Beef

Baidu Encyclopedia - White Cut the chicken

Baidu Encyclopedia - Roast Goose

Baidu Encyclopedia - Cantonese Cuisine