Guangzhou Food

As the origin of Cantonese cuisine, Guangzhou really is a dinning city. As the saying goes, food is the paramount necessity of the people and good taste is the first necessity of food. Guangzhou boasts of its various delicacies characterized by varied and exquisite ingredients, diversified and delicate garnishes as well as fresh and smooth flavors. Guangdong food has strengths in cooking techniques, including stir-frying, deep-frying, braising, stewing, etc. Local delicacies include Dragon, Tiger and Phoenix with Chrysanthemum, Yunyun Mian (Wonton Noodles), Baiqieji (White Cut Chicken), Tingzai Porridge, Roast Goose, Tangshui (Sugar Water) and some more.

Soup and tea also play important roles in Cuangzhou cuisine. Locals gather together with their friends and relatives in teahouse, making tea drinking a unique culture in Guangzhou. Therefore, ordering a one pot of tea and two snacks gives you a true experience of their social activities.

The method of cooking White Cut Chicken is simplest one, which just boil the chicken with water giving the most fresh and original taste of it. Roast Goose, evolved from roast duck, features golden color, fat but not greasy and fresh crispy.

The most famous dishes of Guangzhou cuisine are Roast Suckling Pig (Kao Ru Zhu), Dragon Fighting against the Tiger (Long Hu Dou) - stewed snake and wild cat, Taiye Chicken (Taiye Ji) and Stewed Wild Dog Meat.

Go to Shangxia Jiu Lu, Xihua Lu and Renmin Lu. You will find many eateries that serve Wonton Noodles. Cantonese like to have the delicious Yuntun Miao for breakfast.

Baiqie chicken is one of the simplest in Cantonese cuisine, using only water to boil without any extra flavor. It tastes fresh and light, keeping the original taste of the chicken.

This is unique feature for Cantonese cuisine, a combination of cat meat and snake meat, ballsy guy can try it.

Cantonese drink Gongfu Tea for enjoyment in their leisure time. It was popular in the Chaozhou and Shantou areas, and now has spread in Guangzhou. Serving Guangfu Tea requires strict attention to the teapot, tea leaves, the water quality and even how to make the tea, how to pour and how to drink the tea.

Jidi Zhou served in the Wuzhan Ji Restaurant is the most famous of all. It has been a noted snack bar since the early 1900s.

This featured snack is popular among local people. It is now a must-serve in nearly all teahouses and night markets.

Taiye chicken is named after an ancient county mayor. In the late Qing Dynasty, a local mayor invented this dish after his retirement. The cooking method is quite simple. Once boiled, the chicken is then smoked with fried black tea leaves and honey. After it cools, it is sliced and cut into bite size pieces, and added to a special salty soup with honey and MSG.
Add: Zhousheng Ji Restaurant

Simmered milk has a frozen cover made of the mixture of egg white and milk, Hence the name Double-Skin Milk. When finished, this food appears to be pure white and semisolid. It tastes soft and sweet. And most importantly, it has much nutritional value, good for your health.
Add: Wen Xin Lao Pu Restaurant.

Being afraid of suffering from excessive internal heat, Cantonese love to have Guiling Gao. That is a kind of brown jelly that holds the shape of the vessel. It is said the Guiling Gao can clear internal heat. The bitterer, the better.