The Top Traditional Food You should Try in Guangzhou
The gastronomy of Canton is known as Cantonese cuisine, a type of Chinese cuisine originating from the province of Canton, in southern China, specifically around the capital of the province, Guangdong. Cantonese cuisine enjoys a wide variety of foods, due to the important access that the cities of the province of Canton have. It rarely uses spicy ingredients such as chili, present in other types of Chinese cuisine. We recommend traditional Guangzhou meals so that foreign tourists have the opportunity to taste exotic flavors.
Rice noodle rolls are usually served in the variety of dim sum dishes. It is a wide strip of Shahe fen (rice noodle), filled with prawns, dried shrimp, pork, beef, vegetables, or other ingredients. It is usually eaten with sweet soy sauce, which is poured when served. Rice dough sheets are made from a viscous mixture of rice flour and water. This viscous liquid is poured onto a pan so that it steams and forms rectangular sheets on which the content will be placed, and they can be served with different flavors or sauces.
Rice casserole is a traditional Chinese food widely consumed in Guangzhou, in the south of the country. The rice is previously cooked or, in some cases, partially cooked, and mixed in the clay pot with other ingredients that flavor it. In Guangzhou it is usually served with chicken, Chinese sausages and vegetables. Traditionally, it is cooked over charcoal, which gives it a characteristic flavor. In some places it is served with thick, sweet soy sauce and sometimes with salted dried fish. Due to the lengthy clay pot preparation and slow cooking method, customers may have to wait 15 to 30 minutes before the dish is ready.
Char siu, also known as Chinese roast pork, Chinese pork barbecue, is a Guangzhou-style pork barbecue. It is generally cut into long strips from the pork loin. The characteristic of char siu is that it is covered in ingredients that have changed the color of the meat to a dark red, or occasionally burnt, while cooking. The ingredients used in char siu generally include sugar or honey, five-spice powder, red food coloring, soy sauce, and sherry or rice wine.
Double skin milk is a Chinese dessert made of milk, egg white and sugar. He is originally from Shunde of Guangzhou. It is a soft and velvety leche flan, similar to panna cotta, with two skins. The first is formed by cooling boiled milk and the second by cooling cooked custard. Traditionally buffalo milk is used; Its higher fat content compared to cow's milk produces a smooth texture. This dessert is especially popular in Shunde, Guangzhou, Shenzhen, Macau and Hong Kong.
Double skin milk is originally from Daliang of Shunde. It is said to have been created by Grandma Dong in the Qing Dynasty. At that time, there was no refrigeration and the temperature was always high in Guangzhou. Grandma Dong had difficulty storing milk. In one experiment, she boiled milk and discovered that a skin formed on the milk after cooling it. The skin was surprisingly delicious. So she started selling milk with skin in her store and her products became popular in the neighborhood. However, skin-on milk tended to spill easily during transportation. To solve this problem, Grandma Dong added egg white to the milk, which allowed the milk to curdle after boiling. After several improvements, contemporary double-skinned milk was developed, the creator of which is attributed to Grandma Dong. Today, double skin milk production techniques are part of Shunde's intangible cultural heritage.
Poached chicken or cut white chicken is a traditional Guangzhou food. The chicken is salted and marinated, cooked whole in water or chicken broth with ginger. When it starts to boil, remove it from the heat, allowing the chicken to cook with the residual heat for about 30 minutes. The skin of the chicken will retain a light, almost white color, and if prepared correctly, the meat will be quite tender, juicy and flavorful. Due to the simplicity of preparation, the quality of the ingredients is very important to obtain a good dish. The dish is common to cultures in southeastern China, including Guangzhou, Fujian and Hong Kong. As such, it is present in Chinatowns around the world.
Guangzhou cuisine is truly exceptional. Guangzhou residents are experts in cooking, emphasizing the freshness of ingredients and delicacy of flavor, and paying attention to the coordination of color, aroma, flavor and presentation. Each meal has a different flavor, and each bite shows the mastery of the chef.
