Avocado passion collision bamboo shoots shell fish?Cantonese cuisine traditional cooking techniques come up with new ideas

Text/Yangcheng Evening News all -media reporter Ma Siyong Picture/Interviewee Conferry

What dish will be cooked with avocado with bamboo shoots? How can abalone and taro two traditional and common ingredients be innovative? What new taste will the combination of mushrooms, wonton skin, and 100 fragrant juice be produced?

Common ingredients and fruits in daily life are cooked in new ideas under the hands of Cantonese cuisine. "Crispy onion -roasted abalone", "avocado fish saver", "grunt crispy mushroom ball", "yellow -skinned chicken" ... On July 5th, 20 first -pioneers and cantonese catering brands in Guangdong, 20, The first Cantonese cuisine, the fourth Lingnan Cantonese cuisine conference hosted by the Guangdong Cooking Association successively appeared.

"Crispy Scallion Boiled Abalone" launched by White Swan Hotel

"Avocado Fruit Sweet" launched by Guangzhou Restaurant

"Guru Crispy Mushroom Ball" launched by Kanglaide Hotel

The 20 new dishes are from catering companies in different regions of Lingnan. Guangzhou, Foshan, Shunde, Zhongshan, Jiangmen, Shantou, Meizhou, Heyuan and other regions 20 well -known landmark catering brands interpret Guangfu cuisine, Hakka cuisine, and Chaozhou cuisine at different angles.

Yu Lifu, president of the Guangdong Culinary Association, said: "Through the well -known Cantonese cuisine brand jointly released the first and first dishes, the" Great Cantonese cuisine ", which includes Guangfu, Chaozhou cuisine, and Hakka cuisine, very smart."

As the dishes are updated and iterates, the meaning of diet involves multiple aspects, such as the selection of ingredients, cooking skills, taste taste, and the innovative spirit behind the dish.

The Fourth Lingnan Cantonese Conference General Consultant Peng Shu Ting mentioned the dishes: "20 dishes reflect their own characteristics in terms of the selection, matching, cooking process, and seasoning methods of the ingredients. Spirit and innovation consciousness. "

Cantonese's pursuit of "food" is deeply engraved in their bones, and they are quite particular about the choice of ingredients. In addition to pursuing freshness, they also emphasize seasonal. Among the 20 new dishes that will be unveiled, the ingredients are widely selected, including both chickens, geese, pigeons and other poultry, as well as abalone, lobster, flower glue, dragon, waterfish, crocodile palm, bamboo shoots, lotus root fish, and lotus root , Cool melon, grapefruit, chestnut, shiitake mushrooms. It can be said that there are a lot of flying in the sky, running on the ground, and wandering in water.

As the so -called "no chicken without a banquet", the dishes related to "chicken" have their own characteristics and creativity at the press conference. Cantonese cuisine Master uses traditional cooking techniques such as salt, casserole, luggage, steaming, etc. to interpret "crispy shrimp skin ancient salt chicken", "pepper chicken", "yellow -skinned chicken", "casserole ginger chicken" and other dishes New feeling.

A "chicken" flavor

The combination of different cooking techniques can also play new ideas. "Salted salted pigeons" produced by "braised" and "salt baked" methods, the "seaweed salt roasted catfish (germ)" made with "steaming" and "salt roasted" methods, obtained "1+1 greater than 2" Effect.

Cantonese cuisine master cooked new dishes with a new ingredients

From the perspective of material matching, it is quite ingenious. For example, bamboo shell fish with butter fruit disassembled fish ravioli, lobster and catfish gel make fish rot, chestnuts with cheese, porridge water with flower glue, goat milk with lobster, etc., highlighting the eclectic cooking concept of "Cantonese cuisine".

Source | Yangcheng Evening News · Yangcheng School

Responsible editor | Liang Dongxian

School counterpart | Xie Zhizhong

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