What are the Cantonese dishes? What are the characteristics of Cantonese dishes?

Cantonese cuisine uses a wide range of ingredients, which are wide and exotic, and is good at using fresh seafood. The wide range of ingredients used in Cantonese cuisine is the most extensive among all cuisines in China. Light and refreshing, with the characteristics of refreshing, crisp, fresh and tender, is the main flavor of Cantonese cuisine. It not only inherits the tradition of Central Plains food culture, but also draws on the essence of foreign and various cooking methods, forming a variety of dishes, exquisite cooking, high quality and delicious food characteristics. In fact, there are many ways to eat Cantonese cuisine. Let's take a closer look at what Cantonese cuisine is.

Contents of this article

1. What are the Cantonese dishes?

2. What are the characteristics of Cantonese cuisine?

3. The Birthplace of Cantonese Cuisine

What are Cantonese dishes?

In a narrow sense, Cantonese cuisine refers to Cantonese cuisine, and in a broad sense, it includes Chaozhou cuisine and Dongjiang cuisine. Famous Cantonese dishes include: white-cut chicken, roast goose, roast suckling pig, braised pigeon, barbecued pork with honey sauce, stir-fried beef noodles, Guangdong morning tea, Luohan vegetarian food, Guangzhou Wenchang chicken, clay pot rice, steamed spareribs with black bean sauce, fish head tofu soup, sweet and sour pork with pineapple, crab, taro braised pork, shrimp dumplings, wonton noodles, boat porridge, etc.

Famous Chaozhou dishes include: Chaozhou braised pork platter, Chaoshan beef hotpot, braised pork knuckle, braised goose liver, oyster omelette, lotus shrimp, satay beef, Chaozhou beef balls, Huguo cuisine, assorted black stone ginseng, Chaoshan fish balls, thousand-layer meat, Chaozhou rice cake, etc.

Traditional Dongjiang signature dishes include: Wild Geese Flying South to Tea Field Duck, Hakka Stuffed Tofu, Braised Pork with Preserved Vegetables, Salt-baked Chicken, Chicken Wrapped in Pork Stomach, Stuffed Bitter Melon, Preserved Vegetable Meat Pie, Hakka Clear-boiled Pork Soup, Three Cups Duck, Dongjiang Dongpo Banquet, Dongjiang Clams, and Eight Treasure Nest Whole Duck.

What are the characteristics of Cantonese cuisine?

Features:

1. The ingredients are widely selected, and they are exotic and fresh seafood is used well. The wide range of ingredients used in Cantonese cuisine is the largest among all cuisines in China.

2. Skillful knife skills, especially the fresh and alive slaughter of fresh seafood. The technique focuses on simplicity and naturalness, unlike other cuisines that use delicate knife skills.

3. Light and refreshing, the taste is characterized by crispness, freshness and tenderness, which is the main flavor of Cantonese cuisine.

4. The cooking methods and seasoning methods form their own system. Many of the cooking methods of Cantonese cuisine originated from the North or the West. After continuous improvement, a complete cooking system has been formed that is different from other cuisines.

The Birthplace of Cantonese Cuisine

Guangzhou. Cantonese cuisine originated in Guangzhou, and is a combination of Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Among them, Guangzhou cuisine is a famous representative of Cantonese cuisine, which is mainly light and delicate. Later, it was influenced by the Central Plains culture moving southward, inheriting the tradition of the Central Plains food culture, and absorbing the essence of foreign and various cooking methods, forming a food feature with a wide variety of dishes, exquisite cooking, high quality and delicious taste.

Famous representatives of Cantonese cuisine: poached chicken, honey-glazed barbecued pork, braised pigeon, crispy roast pork, Gujing roast goose, stir-fried beef noodles, fried crab in Typhoon Shelter, baked lobster in superior soup, pepper and salt shrimp, Chaozhou beef balls, sea cucumber braised in abalone sauce, braised pork with preserved vegetables, Hakka stuffed tofu, salt-baked chicken, boiled shrimp, steamed spare ribs, chicken with pork tripe, chicken with cordyceps pork tripe, steamed abalone, garlic-flavored ribs, clay pot rice, cured meat, Luohan vegetarian food, braised lamb with bean curd sticks, bird's nest with rock sugar, etc.