Cantonese Cuisine

Cantonese cuisine, one of the four traditional Chinese cuisines and Top eight Chinese cuisines, originated in South of China.Cantonese cuisine consists of three regional flavors: guangzhou cuisine (also known as guangfu cuisine), chaozhou cuisine (also known as chaoshan cuisine), and dongjiang cuisine (also known as hakka cuisine).In the world, cantonese cuisine is as famous as French cuisine. As the number of overseas Chinese in guangdong accounts for 60% of the country's total, most of the Chinese restaurants in the world are mainly cantonese cuisine.

Guangzhou cuisine covers the pearl river delta, shaoguan, zhanjiang and other places. It is rich in materials, fine in materials and excellent in techniques. It is clear but not light, fresh but not common, tender but not raw, oily but not greasy.Good at stir-frying, to master the heat and oil temperature is just right.Also compatible with many western cuisine practices, pay attention to the momentum of cuisine, class.Guangzhou cuisine is the representative of cantonese cuisine, with the reputation of "food in guangzhou" among the people. Shunde has been awarded the title of "food capital" of the world by UNESCO.

Chaozhou cuisine originates from chaoshan area of guangdong province, and is the backbone of guangdong cuisine.To cook seafood, soup, vegetables, beets are the most characteristic.Knife work fine, taste pure.Shantou is known as "an island of Chinese gastronomy". chaozhou cuisine won the group gold medal in the fifth national cooking technology competition in 2004. In 2010, chaozhou cuisine represented cantonese cuisine at the Shanghai world expo, and in 2012, chaozhou cuisine represented Chinese cuisine at the yeosu world expo in South Korea, both of which were highly praised by guests at home and abroad. In 2014, chaozhou was selected as the "most delicious city in China recommended by global netizens" by China Radio International.

Dongjiang cuisine is a branch of hakka cuisine. originating from dongjiang area of guangdong province, the dishes are mostly meat, with few aquatic products. The main ingredients are prominent, and they pay attention to aroma, heavy oil and salty taste.

Origin of Cantonese Cuisine

Cantonese cuisine has a long history. Its origins can be traced back to the early han dynasty more than 2,000 years ago.Long before the arrival of immigrants from central China, the ancestors of lingnan had a unique style of eating.Guangdong products are particularly rich, easy to get, cooking and eating, thus forming a love of fresh, vigorous eating habits.With the change of history and the replacement of dynasties, the central plains of immigrants continue to move south, bringing the central plains food style of "not tired of fine, food not tired of fine".

Over the years, guangdong has not only inherited the traditional food culture of the central plains, but also picked up the essence of foreign and various aspects of cooking, and then according to the local taste, hobby, habit, continuous absorption, accumulation, improvement, innovation, so as to form a variety of dishes, cooking exquisite, excellent and delicious food characteristics.In the past hundred years, it has become one of the most representative and most influential food culture in China.

So now, I am going to introduce a famous dish,The White Chicken!

White Chicken

History: White chicken began in the qing dynasty of the folk hotel, because the cooking of chicken without seasoning white boiled, when eating with cut, it is also known as "baixianji".Also because of its material, guangdong province qingyuan city yangshan county produced three yellow chicken (feet yellow, yellow skin, yellow mouth), it is also known as three butter chicken.Later, restaurants and delicatessens in guangdong began to serve "boiled chicken", not only with fine ingredients, but also with boiled "shrimp sauce" served with chicken.
The required ingredients: Qingyuan white cut chicken
Qingyuan chicken 1, spring onion 500 grams, ginger 1 piece Seasoning: 1 tablespoon light soy sauce, 3 tablespoons yellow rice wine, 2 ~ 3 tablespoons salt, 1 tablespoon white sugar
Cooking steps: Qingyuan White chicken
1, cast iron pot bottom covered with spring Onions, put some ginger slices.
2, the chicken clean, the surface of the chicken with a little salt and wine, into the pot, on the chicken also put some ginger slices.
3. Heat the pot over medium heat for about 2 minutes. When smoke appears, turn to low heat, cover the pot, put some ice on the cover, and simmer it over low heat for about 25 minutes.Open the cover to poke the chicken leg with chopsticks, no blood can emerge.
4. Remove the chicken from the heat and soak it in ice water for 10 minutes;Remove chicken, dry and cut into pieces.Take some spring Onions and ginger cut into small pieces, add appropriate amount of salt, light soy sauce, white sugar, mix well, into the remaining juice in the pot, mix well, edible dip sauce.