What do you think of the Cantonese cuisine
Cantonese cuisine, cuisine from Guangdong province
Cantonese cuisine is also known as Yue cuisine and represents the culinary style of Guangdong Province, which was formerly called Canton when the Wade-Giles romanization was still in use for Chinese. This particular type of Chinese cuisine has become popular with Chinese restaurants around the world as many of the Chinese who run restaurants abroad are of Cantonese origin.
How do you cook Cantonese cuisine?
In contrast to the fast-roasting method of preparation for dishes from Sichuan, the people in Guangdong prefer stewing, steaming and searing their dishes. These methods are intended to preserve the flavor of the food.
The dishes from Guangdong are characterized by a delicate and slightly sweet taste. Sauces are an integral part of Guangdong cuisine. The classic Cantonese sauce is light and mild. The most popular sauces are the hoisin sauce, oyster sauce, plum sauce and sweet and sour sauce. Other popular ingredients in Guangdong cuisine are spring onions, sugar, salt, soy products, rice wine, cornstarch, vinegar and sesame oil. Garlic is used extensively in some dishes, especially those that contain offal and can give off unpleasant odors. Ginger, chili peppers, five-spice powder, ground white pepper, star anise, and a few other spices are mostly used sparingly.
Ingredients of the Yue cuisine
The raw ingredients in Guangdong cuisine are very diverse. “The Chinese eat everything that has four legs, except a table, and everything that flies, except an airplane.” This is probably the most frequently quoted saying to illustrate the countless variations of Cantonese cuisine. Things that are extremely seldom consumed at western tables are quite common for dishes in this kitchen. The cantonese consider snails, cats and pangolin (scaly anteater) to be very tasty.
The best way to experience Cantonese cuisine- Yum Cha!
Yum Cha is a morning treat for many people in Guangdong and Hong Kong. Yum Cha literally means “drink tea” in Cantonese, but you don't just go to drink tea, you go to eat dim sum, it is similar to “brunch restaurant. Popular dim sum:
Steamed shrimp dumpling
Siu mai: A form of Chinese dumplings
Roasted pork buns
Cheung fen: A thin roll of rice flour
Do you want to try Yum Cha in Guangzhou? Should you take a trip to Guangzhou or Hong Kong.
These dishes are the first choice among the Chinese menus. They are often simple and easy to learn to prepare. They are also widespread in Chinese households. They are also the most common menus in Cantonese restaurants.
Chinese steamed eggs
Chinese steamed eggs are made from creamy beaten eggs and steamed. Adding different ingredients, such as spring onions and soy sauce, creates variations on this dish.
Although fried dishes are not that common among Guangdong dishes, there are some that are very popular in both China and the West.
Zhaliang (literally "double fried")
Zhaliang is made from a dense rice cake that is rolled around a youtiao (deep-fried strip of dough). Zhaliang is a common dish in Guangdong and Hong Kong. It is generally consumed with some soy milk.
A youtiao is a long, golden-brown, deep-fried strip of dough. Youtiaos are usually eaten with soy milk for breakfast.
Shahe noodles (Shahefen)
Shahe noodles, a type of rice noodles that are believed to have come from Shahe City, are now an integral part of dishes from Guangzhou. They are wide and white in color. Their texture is elastic and somewhat tough. They are not easy to freeze or dry, so buy them fresh (if possible); in strips or flatbreads that can be cut into a desired size. Sha yeasts are very popular in southern China, Guangdong, Guangxi and Hainan Province.
Baiqie Chicken (White Sliced Chicken)
The baiqie chicken is marinated salty and cooked in water or chicken broth. When done, the chicken looks golden and tastes fresh and light while retaining the typical flavor.
The famous Baiqie Chicken served at Panxi Restaurant in Guangzhou is believed to be the most delicious. The restaurant has already received the award of the Golden Tripod for high quality from the economic office.
Cantonese cuisine menus
|Dry roast beef with noodles||Gan Chao Niu He||gan-chaoww nyoh here||干炒 牛 河|
|Grilled pork (Char Siu)||Cha Shao||chah-shaoww||叉烧|
|Chicken in soy sauce||Chi You ji||chrr-yoh jee||豉 油 鸡|
|White sliced chicken||Bai Qie Ji||beye chyeah jee||白切鸡|
|Duck wrapped in salt||La Ya||laa yaa||腊鸭|
|Tea-smoked duck||Cha Xun Ya||chaa-sshynn yaa||茶 熏 鸭|
|Sole duck||Dezhou Pa Ya||loo-shway yaa||卤水 鸭|
|Dace (fish) balls||Ling Yu Qiu||Tung-tsoo ling-yoo chyoh||鲮 鱼 球|
|Muffled frog on lotus leaf||He Ye Zheng Tianji||her-yeah jnng tyen-jee||荷叶 蒸 田鸡|
|Shark fin soup||Yu Chi Geng||yoo-chrr gnng||鱼翅 羹|
|Cantonese seafood soup||Yue Shi Hai Xian Tang||Hong-shaoww daa-sshyaa||粤式 海鲜 汤|
|Orange squid||Lu Shui Mo Yu||loo-shway mor-yo||卤水 墨鱼|
|Sea cucumber (Hoi Sam)||Hai Shen||heye-shnn||海参|
|Small pan rice||Bao Zai fan||baoww dzrr fan||煲仔饭|
|Pies (Gou Dim)||Gao Dian||gaoww dyen||糕点|
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