Guangzhou Food

Last updated by go2c at 2013-11-4

Guangzhou reigns as the seat of Chinese cuisine. Residents of Guangzhou are natural gastronomists who take great pride in their world-famous dim sum and snake dishes.

Guangzhou Featured Food:

Baiqie Chicken (sliced Boiled Chicken)

Baiqie Chicken (sliced Boiled Chicken)

Baiqie chicken is the simple one in Cantonese chicken cooking without adding any other flavor except boiled water. It tastes fresh and light, marinating the best original taste of chicken. The method of making it is easy. It is just well cooked but not mushy, retaining the original flavor. Firstly, choose local chicken below one kilogram and clear out. Then cook it in boiling water for fifteen minutes. During the course of it, raise the chicken twice. Cool it in the water subsequently. When the epidermis of the cooked chicken is dry, mix with cooked peanut oil. When you eat it, match ginger and green onion and sprinkle cooked peanut oil. Baiqie chicken’s skin is tasty and refreshing and the chicken meat is not greasy or strongly flavored. Famous Baiqie chicken of Panxi Restaurant was received the Golden Tripod of high quality production by Department of Commerce. In addition, Qingping Chicken is also one kind of Baiqie chicken.

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Fo Tiao Qiang

Fo Tiao Qiang

Overview

Fo Tiao Qiang is actually a traditional Fuzhou dish with a long history of over 100 years. In the year 1965, Fo Tiao Qiang created much of a stir in Guangzhou and has become more and more famous in Guangzhou since then. Fo Tiao Qiang has appeared in state banquets, which has entertained a number of state heads from other countries and was highly praised. 

Cooking Materials

The dish Fo Tiao Qiang consists of dozens of raw materials including 18 kinds of major ingredients and 12 kinds of auxiliary materials. The materials nearly contain all the excellent food, including chicken, duck, sheep legs, pig bags, tendons, hams, chicken or ducks’ gizzard, chicken breast, duck breast, shark’s lip, shark fin, sea cucumber, abalone, dried scallop, pigeon eggs, mushrooms, tender tips of bamboo shoots and solen. 

Cooking Process

The cooking process of Fo Tiao Qiang is extremely complicated. Firstly, all the raw materials will be cooked to be the u

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Special Roasted Whole Suckling Pig

Special Roasted Whole Suckling Pig

It won the Golden Tripod in production competition of Nation Department of Commerce. Its name comes from this. It is valuable and rare dish of a banquet. The skill of cooking roasted whole suckling pig has a long history off more than 1400 years. There are two methods to roast whole suckling pig. The first one is smooth skin pig. Use slow fire and smear less oil. The second one is that the skin is melted. Use big fire and smear oil continuously. The oil explodes and forms bubbles to expand the pig’s skin. This kind of roasted whole suckling pig leaves no residues when putting into mouth. The color is gold yellow and bubbles spread over closely exactly as sesame. Roasted whole suckling pig of Datong Restaurant is noted. Do go and taste it.

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Pantang Water Chestnut Cake

Pantang Water Chestnut Cake

Pantang is near to the Panxi Restaurant, that is, the location of Old Lizhiwan. Pantang five excellent products  (water chestnut cake, an arrowhead, water bamboo shoot, the lotus root, a water chestnut.) are produced in this district. Pantang Water Chestnut Cake chooses local special product-- water chestnut flour as ingredients. The method of making is that frying granulated sugar until they become yellow and dissolve into syrup. Then blend half-cooked water chestnut cake and cook well by strong fire. The color of gold is yellow and transparent, with elasticity, smooth taste and delicate fragrance of water chestnut cake. It is pleasant to the palate. It is a real pure and fresh relish when taste some water chestnut cake after having a tea or a meal. Water chestnut cake includes transparent water chestnut cake and Shengmo water chestnut cake.

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Chinese Rice Pasta

Chinese Rice Pasta

The Chinese rice pasta is a kind of popular rice product. It was produced in Shahe Town earlier, with a long history over several hundreds years. The method of making it is that getting the spring water of Baiyun Mountain to soak rice. Then grind this rice and cook them. Cut them into long narrow strips. The Chinese rice pasta is spotlessly white, thin, pliable but strong. The methods of eating are dry-fry, wet-fry, heat with hot water, cold and dressed with sauce, etc. There is a special feast of the Chinese rice pasta in Shahe Restaurant. Besides sweet food and salty food, there are all kinds of the colored Chinese rice pasta made of vegetables and fruits, with different flavor.

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