Crispy fried cabbage

BrainAltenwerth

Crispy fried cabbage is a dish with wine and a good plate of small snacks.

Cheerfish served in soup

BradleyCassin

In cooking "Cantonese cuisine", live fresh food and game are the main raw materials. These include seafood, lake fresh, river fresh, as well as artificially raised poultry, various meats, and wild, flying in the sky, running on the ground, swimming in the water, four-legged, two-legged, one-legged, and non-legged, etc. The raw materials used are very wide. In short, there have been no uncooked materials in Lingnan since ancient times. Of course, many raw materials have long been banned in countries, such as pangolin, civet, python, snake, bear's paw, goose, deer, etc., which have long been invisible in Cantonese cuisine banquet recipes! Otherwise, Cantonese cuisine can be said to be a collection of Chinese cuisine, a collection of delicacies from mountains and seas, and rare treasures. <br />In classic Cantonese cuisine, there are many things that only old chefs can take care of, and young people have never even seen them! Nowadays, high-end restaurants are mainly focused on Yan's abalone fins. It is estimated that it will not be long before bird's nest and shark fin will no longer be seen! <br />There is a saying in "Cantonese cuisine" that no fish can be eaten. Today, we will make a fish called "Shangtang Kirin Fish". The main methods are as follows;

Fried bones in oyster sauce

RoseAdams

Pig ribs provide high-quality protein and fat necessary for human physiological activities, especially rich calcium to maintain bone health. It has the effects of nourishing yin, moistening dryness, replenishing essence and replenishing blood. It is suitable for people with deficiency of qi and blood and poor appetite due to yin deficiency; take it carefully for people with dampness and phlegm stagnation; and people with obesity and high blood lipids should not eat more. <br />The specialty of fried bones in oyster sauce is that they are fried quickly over high heat, stir-fried ribs to get the oil, and stir-fried with oyster sauce. The fried pork ribs have the sweetness of oyster sauce, which is a delicious dish with wine. It is fragrant but not greasy.

Hakka stuffed tofu

MyrticePollich

Hakka stuffed tofu is a famous Hakka dish, and this dish must be available at any banquet. "Brew" is a Hakka verb that means "implanting stuffing", and "brewed tofu" means "tofu with meat filling". <br />Male cilantro is Hakka, so this dish often appears on our table. However, it was always done by the elderly at home before, and they were quite disdainful of my practice of digging out space and filling it with meat filling. Now that I do it myself, I still can't learn their method of stuffing meat directly. I continue to dig holes and bury the meat, haha.

Golden Melon Preserved Flavor Pot

ErynOrtiz

A way to eat Guangdong cured meat. cured meat is steamed together with rice and golden melons. Each grain of rice absorbs the essence of cured meat and is full of strong salty aroma. It is mixed with the sweet flour of pumpkin. It will last forever after eating.

fried wisteria cake

AbdielEffertz

Ingredients: salt,eggs,flour,oil,zitenghua

Vegetarian steamed buns

PiperSmith

Ingredients: chicken essence,salt,Yuba,spoon cabbage,red oil,ginger,sugar,diced green onion,oyster sauce,qingshui,sesame oil,pepper powder,corn flour,dry yeast,acaroid,small mushroom

congee with pork and century

LewisGreen

Preserved egg and lean meat porridge is a very classic Cantonese porridge. It tastes good and is easy to digest. It is more palatable to eat in summer. <br /><br />Characteristics: The porridge is fragrant and smooth, salty and delicious.

Hairdressing and baking pie

KennedyHarris

Ingredients: chicken essence,salt,medium-gluten flour,oatmeal,minced meat,pepper,cooking wine,soy sauce,ginger,minced garlic,diced green onion,fine sugar,qingshui,shredded pickled mustard,sesame oil,dry yeast,abalone juice

Jiangdong stuffed tofu

BradyHuels

Stuffed tofu is the most commonly eaten dish in the Hakka people. It is said that this is because the Hakka people originally came from the Central Plains. Later, when they arrived in the south, because there was no flour, they could only use tofu to wrap the stuffing. That is, dumplings wrapped in tofu, which are now made tofu. Hakka brewed tofu has developed to the present, including fermented white tofu, straw wrapped tofu and oil tofu. Now there are three Hakka brewed treasures: fermented eggplant, fermented bitter gourd, and fermented pepper.