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The Cantonese Cuisine

The Cantonese Cuisine. ——— 经典粤菜. contents. • Brief Introduction • Main ingredients • Cooking skills • The typical dishes • Recommendation. Brief Introduction.

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The Cantonese Cuisine

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  1. The Cantonese Cuisine ———经典粤菜

  2. contents •Brief Introduction •Main ingredients • Cooking skills • The typical dishes •Recommendation

  3. Brief Introduction Cantonese cuisine is one of the eight great traditions of Chinese cuisine .There are many different kinds of cooking skills in Cantonese cuisine. Cantonese cuisine features light and fresh with a clear and fragrant smell, light foods are served in summer and autumn, and strong foods in winter and spring. With it's own climate and customs, Cantonese has formed a complete system of cooking skills and unique cooking characteristics, Guangzhou is the paradise of dainty food.

  4. Three main branches •Guangzhou Cuisine 广府菜 (Most influential and popular) •Chaozhou Cuisine 潮州菜 (Close to Minnan cuisine ,extremely popular in the west) •Dongjiang Cuisine 东江菜/客家菜 (Hakka culture)

  5. Main ingredients Interestingly, the Cantonese will eat anything that swims, except the submarine. Everything that flies, expect the plane, and everything that has legs, except the table.

  6. Main cooking skills The Cantonese cuisine has more than 20 cooking methods, and is good at stir-fry, fry, Deep-fry, bake, braise, steew, ect... Condiment spring onion, ginger, peppers sugar, salt, soy sauce, rice wine, vinegar, scallion oil and sesame oil

  7. sauce

  8. Typical dishes

  9. Boiled white chicken Boiled white chicken is common to the cultures of Southern China, including Guangdong, Fujian, and Hong Kong. As such, it is present in Chinatowns around the world or wherever Chinese populations reside.

  10. The chicken is salt marinated and boiled in its entirety. When the water starts to boil, the heat is turned off, allowing the chicken to cook in the residual heat. The chicken's skin will remain light colour, if cooked correctly, the meat will be quite tender, moist, and flavourful. Due to the simplicity of the preparation, the quality of the ingredients is highly important for the success of the dish. It is served with a condiment called jīang cōng (姜葱), which is a salted mixture of finely minced ginger, scallions, and either liquid pork fat or vegetable oil.

  11. The highest Lake Vegetable The highest Lake Vegetable is one of its vegetarian recipes, cooking skill is steamed vegetable, taste of fragrance .The highest Lake Vegetable is containing a variety of vitamins and minerals, the dish is fresh and smooth, is the top grade of vegetable.

  12. Roasted crispy suckling pig Crispy suckling pig is the most famous speciality of Cantonese food. It’s crispy skin with bright red color. Themeatisfresh,tenderanddelicious,it'sgoodforeveryone. When you have this dish, if you dip some sweet soy bean paste, it will taste better

  13. Boiled Prawns Shrimp belongs to Cantonese cuisine, the main ingredients are shrimp, main cooking process is boiled. Guangzhou people like to use the law to be boiled shrimp, in order to keep its fresh, sweet, tender taste, then dipping sauce and fresh shrimp sheller.

  14. Recommendation Guangzhou Restaurant, founded in 1935, the headquarters is located in Wenchang South Road, Guangzhou City Road .Guangzhou Restaurant served well-known traditional Cantonese cuisine, it is well-know as " the first restaurant which taste in Guangzhou " of reputation. You can taste many traditional Cantonese dish in here.

  15. The Tao Taoju located in the Shang Xiajiu, it is one of Guangzhou Restaurant brands ,it serve main tea, cakes, cantonese cuisine. It founded in 1880.Tao Taoju is well-known as the "Dean of moon cakes", Bureau of the Internal Trade approved the "national super-class restaurant " in 1998 .

  16. Thank You

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