Guangzhou Food

Food and drink are the indispensable material conditions on which human beings live. The ancestors of more than 2000 years ago told such a truth: Food is the first necessity of the people. As the science, technology and social materials develop, the level of catering has become an important standard for the civilization of a nation.

As the famous saying goes, "Eating in Guangzhou", Catering has been the relatively active industry of the economy of Guangzhou and also the sensitive industry to the society. Judging from the history, as long as the society is stable, the economy develops, the restaurants must be flourishing. Therefore, people regard catering industry as the weather glass of the politics and economy of the society.

Cantonese Food, one of the four major food styles in China, become eminent with the development of its unique history, culture, geography and technology. Cantonese food gathers the advantages of other food styles. There are various extractive materials and seasonings like birds, beasts, games, sea foods, wild vegetables.
The cooking skill pays priority to light, fresh, clear, slippery, tender and nutrition, which also change with the seasons. The "morning tea", which becomes popular all of China, has delicate and tasty dim sum. Guangzhou flavor snack has large variety and diversity, such as the inexpensive and tasty radish cake, rice noodle, steamed zongzi (rice wrapped in leaves), fried river snail, cattle entrails, Shahe rice noodle, wonton with noodle, skinned milk, stewed stuff, boat porridge, jidi porridge and pot rice.

Dragon, Tiger and Phoenix with Chrysanthemum (龙虎凤)

What the Cantonese people mean dragon, tiger and phoenix in the menu are actually snake, cat and black chicken. The recipe is to cook a soup with the snake pieces, chicken, cat, winter mushroom, sweet date and so on. This dish has been rewarded Gold Pot Reward by the Ministry of Commerce.

Roast Goose (烤鹅)

Roast Goose, originating from the roast duck, is one of the traditional roasted dishes of Guangzhou. The best material are medium and small sized black geese from the Qingyuan county. The wings, feet and entrails being removed, the body is then blown, besmeared with five fragrant seasonings, sewed in stomach, shortly boiled in water, poured with cold water, besmeared with sugar juice, air-dried and preserved, and then hung and rolled in the oven or above the flame. Then it can be served with pie

Crisp Skin Chicken (脆皮鸡)

As one of the famous chicken dishes of Guangzhou, it was created by Datong Restaurant in the 1940's according to the method of Jinling sliced-skin duck. Put the chicken in boiling hot salted soup till it is done, then cover it with special sauce made of vinegar, maltose and starch. Then deep fry it when it is dry. The chicken skin is crisp, the bones are tasty and the meat is tender and delicious. The dish is rich in color and taste. It belongs to the fried chickens.