What is the soy sauce in Cantonese cuisine? What are the famous soups in Cantonese cuisine?

As we all know, soy sauce, a delicacy on the Cantonese table, is all about soy sauce. Cantonese people usually call it "soy sauce". It is the "finishing treasure" in the hands of famous Cantonese chefs. Every restaurant and every household has a variety of soy sauces. The best soy sauce among the raw soy sauces is called the raw soy sauce king. The most famous one is produced in Foshan, Guangdong. Raw soy sauce is used when cooking stir-fried dishes or seafood dishes that only need to be fresh but not color-adjusted. Do you know what raw soy sauce in Cantonese cuisine refers to?

Contents of this article

1. What kind of soy sauce is light soy sauce in Cantonese cuisine?

2. What are the famous soups in Cantonese cuisine?

3. What are the signature dishes of Cantonese cuisine?

What is the soy sauce in Cantonese cuisine?

The light soy sauce in Cantonese cuisine refers to white soy sauce, which is a soy sauce that is not added with sugar or color.

Soy sauce, which is usually called "soy sauce" by Cantonese people, is the "finishing treasure" in the hands of famous Cantonese chefs. Every restaurant and every household has a variety of soy sauces. The best soy sauce is called the king of soy sauce, and the one produced in Foshan, Guangdong is the most famous. When cooking stir-fried dishes or seafood dishes, which only need to add flavor but not color, use soy sauce.

The delicacies on the Cantonese table revolve around soy sauce. The Cantonese love of soy sauce has a lot to do with their geographical environment. Guangdong is located in tropical and subtropical areas, with sufficient sunshine all year round and a warm climate, which is suitable for the reproduction and growth of microorganisms. Therefore, the open natural sun-dried high-salt dilute brewing process has become the traditional soy sauce process in Guangdong.

What are the famous soups in Cantonese cuisine?

1. Three Fresh Soup:

The three-fresh soup has high requirements for raw materials. It is composed of three kinds of seafood: shrimp, crab and snail. The three together in one pot can be said to be the most vivid interpretation of the word "fresh". The short cooking time not only makes a delicious soup, but also ensures the freshness of the ingredients to the greatest extent. These three ingredients also have a common feature: they are in shells, which can not only enhance the color and taste, but also protect any of the ingredients from being damaged during the cooking process.

2. American ginseng and black chicken soup:

American ginseng has the effects of clearing heat, detoxifying, and nourishing the heart and qi, while black chicken has the benefits of nourishing blood and kidney. American ginseng and black chicken soup nourishes qi, promotes blood circulation, nourishes yin and nourishes the skin. American ginseng is a "cool" ginseng, which tastes bitter, slightly sweet, and cool in nature. It has the effects of nourishing yin and qi, promoting fluid production and quenching thirst, eliminating irritability, clearing deficiency fire, supporting positive qi, and resisting fatigue. It is very suitable for "clearing and nourishing" in summer.

3. Pig’s trotter ginger soup:

Pork trotter ginger, also known as pork trotter ginger vinegar or ginger vinegar, is a Guangdong food. The ingredients include ginger, sweet vinegar, eggs and pork trotter. Postpartum women stay at home for at least 40 days, commonly known as sitting in the month, to rest and recuperate to replenish lost nutrients. They will eat pork trotter ginger to nourish their bodies. In the full month banquet, pork trotter ginger is also an indispensable dish.

What are the signature dishes of Cantonese cuisine?

There are many signature dishes of Cantonese cuisine, for example:

1. Duck Feet: This is a traditional handmade dish made with coarse materials and elaborate processes. The difference between the nostalgic roast duck feet and the duck feet in general restaurants is that goose intestines are used instead of bean curd skin, and barbecued pork is used instead of taro. When it comes out of the oven, it is bright in color and fragrant, and it is crispy when eaten. The flavor of the brine and the barbecued pork are particularly well matched. The more you chew, the more fragrant it is. It is a first-class accompaniment to wine.

2. Chaozhou-style rice noodle rolls: Originated in Guangzhou, and then passed to the Chaoshan people. After decades of transformation by the Chaoshan people, it has become the Chaozhou-style rice noodle rolls that are very different from Guangzhou rice noodle rolls. Among them, the Chaozhou-style rice noodle rolls are represented by the rice noodle rolls in the Liusha area. Chaozhou-style rice noodle rolls are widely praised by people at home and abroad, and have become a famous dish in Chaozhou cuisine today;

3. Cantonese-style roasted stuffed duck: It is a traditional specialty of Guangdong Province and belongs to the Cantonese cuisine. It is served in a long fish plate, with a beautiful shape, golden color and pleasing to the eye. The skin is crispy and the meat is fragrant.