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Wait online: How to eat Cantonese how to eat in Guangzhou?

Author:Authentic style Time:2022.08.30

Can you eat Cantonese at all, can you still eat Guangzhou?

I'm afraid it's a bit difficult.

The enthusiastic and tolerant Lao Guang will welcome the exotic foreigners with a half -life mandarin, but also strive to defend the continuation and inheritance of Cantonese.

The menu alone has been tested for many people.

Pig liver is not called liver, and is called "Run". Lao Guang believes that drying is "lack of water", that is, "no money", and "moisturizing" water is beneficial, so it turns into "moist" and seek a fat house "moist". On the basis of Runzi, the new Cantonese cuisine, who likes to push out the new Cantonese cuisine, has also continuously launched duck, sausage rice, stir -fried dual -moisturizing ... and then it is difficult to stum more.

A complicated craftsmanship, only the waxy flavor of pork liver (moist) that can only be eaten in Dongguan winter, gold and silver

*"Looking for Dongguan"

There are also pig Hengli, and the "part" of this pig is rarely seen in Guangzhou. In fact, it is not a strange and strange foreign body. It refers to the pancreas of the pig. Because it looks like a long tongue, it will be called a pig's long tongue at first, but this is still there! The business of doing business is called "erosion" in Cantonese, and the same sound as the tongue, so it is called "Li" in the same way.

"Tongue" is called "Li", pig tongue is "pig profit"; pig pancreas is "pig horizontal Li"

*"Take a city into a city"

Would you like to call a pig and porridge simply? But when you go to the old town, on the menu of the traditional Laoshou porridge noodle shop, you may not find the name "pig mixed porridge". In Guangzhou, you need to eat a bowl of porridge porridge accurately. You have to say to your boss: "Please give a bowl and porridge." The reason is the same as above. It's right.

"One word, absolutely"

Don't go to traditional small shops and go to high -end Cantonese restaurants, will you not touch the wall? Illegal! In the name of Cantonese cuisine, a word is different, and the flavor may be very different.

This keyword that determines the soul of Cantonese cuisine is its cooking method. When I was a kid, my dad told me that the Cantonese cuisine culture was extensive and profound, and the cooking method alone was more than ten or twenty. However, I recently looked at Pan Shuai's "Cantonese Chef", good guy, a whole 72 kinds!

Pan handsome "Cantonese Chef Book"

The method of soup alone, soup, stewed soup, and rolling soup are three different flavors (it is difficult for friends to understand in the northern friends, why Guangzhou people think that tomato egg flower soup is not soup).

The "pot" time is shorter than "stew". There is a saying of "three pots and four stews". Generally, the pot takes two to three hours, and the stew takes four hours. After a large amount of soup water quickly rolled the whole or treated ingredients, it was taken to eat soup water. The soup is rich, the soup is moisturized, and the roller soup is refreshing and sweet.

This is called "pot" soup

*Guangdong Communist Youth League

This is "stew" soup

*Guangdong Communist Youth League

If you see Zhizhu "斑" grouper, don't worry, you don't see the wrong words. Although the "普" in Cantonese is similar to the Mandarin -dialect, although it is similar to the Mandarin, it is to cover the ingredients with a pot cover, and the 炆 is cooked slowly and slowly, and the degree of crispness of the meat is very different. If you encounter the word "菜" on the menu, congratulations, most of them are the expert chefs who have found the old name. This kind of ingredients are slightly fried. The traditional Cantonese cuisine skills of incense are rare.

The word "炆" is not a typo, many seafood gear, all have the practice of catfish

*Author's picture confession

However, as long as young people, as long as they master four mainstream methods: baked, 啫, and burning, they also have the mystery of most of the popular Cantonese cuisine.

"Baked", Cantonese pronunciation is close to the "Valley" of Mandarin. It is a popular approach to Western food in the middle and early Qing Dynasty. It is said to be the English harmonic of the English "Cook" High temperatures make the surface yellow on the surface and tender inside. "Bakery" is not only a verb in Cantonese. In front of the summer, Guangzhou people will also use "baked" to describe the sullen and humid and humidity of the environment.

"". In the film, Li Guangjie demonstrated a correct reading method, not read ZHE, and read Jue. Stir directly the fresh ingredients in the heated sand pot, quickly lock the water of the ingredients, add onion, ginger, garlic and various sauces, and finally drizzle with a little rice wine. Tender, the fragrant mouth is hot.

"Lu", quickly rolled in the oil pan. Most people in the goose are very familiar, and they must order Hakka cuisine in Guangdong. However, if there are people in Guangzhou told you, there are a few "shrimp" today, don't think he wants to eat with you, the "shrimp" here is likely to be the transliteration of the English "Hard-Luck" Furious. Don't stay, order sugar water to comfort him.

McDull's movie said: "Time of old meals, a long time in a long time" is not the pink of soup, but sighing the dullness and stupidity of people.

"Burning", no need to stir -fry, superb heat control to determine whether the food is delicious or not. Mustard Vegetables, duck intestines, goose intestines, shrimp, crab and fish, all things can be burned. Similar to "white burning", there are "white roasted": wrap the raw materials with glutinous rice paper in the oil pan and fry. The ingredients have not changed the ingredients during the production process; in the traditional craftsmanship of Cantonese cuisine, "braised" is the red after "burning". Essence The knowledge point is written, the "braised pigeon" in Cantonese cuisine is a marinated fried pigeon.

The "braised pigeons" that Guangzhou people say is to marinate the pigeon pigeons and burn oil into red*"Take a city into a city"

"Just get it, I will turn to Shunde"

Don't understand Cantonese, Guangzhou is a city that is delicious and delicious after all. But understanding the Cantonese menu, you can customize the monster to "eat" more three -dimensional Guangzhou.

In the traditional Lingnan tradition, the language of the market has been used to record the image of the times. Li Ziliu, who had served as the mayor of Guangzhou, has a famous saying: "Just get it, you will turn to Shunde." In a very well -known language, tell everyone that I will let go of a blog to develop Guangzhou, otherwise I will return to the countryside (Shunde).

The savvy and pragmatic Guangzhou people unknowingly blurred the boundaries of the circle in daily daily catering and language, making the city look more tolerant and comfortable.

Many words that cannot be explained in Cantonese cuisine are also relics to come to ancient Chinese. So far, the Cantonese people talk about "food", without "eating", stir -frying food "镬镬", and rarely throwing out the word "pot".

"Bad atmosphere", the most important "qi" in Cantonese cuisine

*"Take a city into a city"

Many Cantonese cuisine is named, and the bones are also simple and elegant, quite wise.

There is no osmanthus in osmanthus, cut into 0.5cm ice meat slices, roll the egg yolk, tighten the goose intestines, and then roast it with bright fire until it is mature, cut into thin slices, crispy appearance, inside and glutinous. Wen Run, the name alone is extremely tempting, this dish is better than flowers.

The honey osmanthus wrapped in layers of fat is tied, without flowers better than flowers

*"Take a city into a city"

There is no tiger skin in the "tiger pepper pepper", but the flat pepper is given the name to the middle of the dining table in the middle of the dining table; The diners have begun to imagine that chicken skin is smooth and transparent.

"Luo Hanzhai" does not have Luohan. He uses Buddhist disciples to name vegetarian dishes, highlighting the exquisite intentions of the matching of vegetation.

There is no dragon in the "Dragons and Dragons", but the chef will put the "White Bad" like a dragon.

There is no dragon in the dragon juice, but it is one of the classic dishes of the Nine GUI (GUI) banquets in Guangdong

*sohu

If there are two distinctive flavors in the dish name, they are often named "鸳" by Cantonese chefs. Guangdong Shiwan Restaurant once created a signature dish. Steam the two different flavors, and the innovation retains a bit of pragmatism, which is very profitable, and is very Guangzhou.

Tao Duyu. The first half of the gold is crispy, the second half is light and tender

*Phoenix Food Network

"Acceptance, attitude as always"

But what really dizzy the foreigners is the homophonic characters in the menu, and those non -standard simplified characters.

Bringing friends from other places to eat pork intestine powder, she had to push the word "cool" and "enough" written on the signboard.

What do you think of?

*Author's picture confession

"When you cook the pig's large intestine, do you need to read something?"

Old Guangzhou will smile, this "read" pronunciation is about "Lin", and in Cantonese, the meaning of the ingredients is soft. However, "Lin" has no standard Cantonese characters, so there are all kinds of gangsters in the workshop.

Tuyou, Danhuang, Doubu, and Yuzui such as simplified typos. Senior diners eat two more times, but they can guess about the experience value. change? It is impossible to change. Ginseng is mixed with the half -life of Mandarin, using Cantonese accents to give order and communication, and carefully speculate on the form and taste of the dishes on the side of the meeting. It is also one of the fun of eating in Guangzhou to eat in Guangzhou.

*"Take a city into a city"