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Cantonese cuisine By Chinese Government Scholarship Pdf

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Cantonese cuisine By Chinese Government Scholarship Pdf
Cantonese cuisine By Chinese Government Scholarship Pdf

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A diverse set of cooking methods 多样烹调
The basic cooking techniques include roasting, stir-frying, sautéing, deep-frying,
braising, stewing, and steaming.
At home, steaming and stir-frying are the primary cooking techniques. Given the
emphasis on freshness in Guangzhou cuisine, it’s not surprising that steaming is
popular, as this is the least intrusive cooking technique, and the healthiest. As for
stir-frying, the Cantonese are recognized experts.
Roasting and deep frying are less used at home but are common in Guangdong
cuisine; the former is generally used for preparing main courses and the latter for
snacks and Dim Sum.
Braising and stewing is slightly different, in that braising requires the food to be
cooked quickly in oil first, after which it is slowly stewed. These two methods are the
more time-consuming for home cooks, but they are what one might apply when
preparing big meals.
Traditional regional delicacy 广府传统名菜

  1. Roast Sucking Pig 烤乳猪
    Roast Sucking Pig, usually
    prepared for special occasions and
    gatherings, is one of the most famous
    dishes in Guangzhou cuisine. It is also
    a popular dish at wedding dinners or a
    party for to celebrate a baby’s first
    month of life. In ancient times, Roast Sucking Pig was a main course of Manchu Han
    Imperial Feast (Chinese: 满汉全席), which are banquets prepared exclusively for the
    royal family.
    A typical way to prepare this dish could be briefly summarized as follows:
    Choose a pig that weights about 5 kilograms; Rinse it in cold water and cut it
    into two halves from the underside of the pig; Remove the middle ribs and brain of
    the pig; Apply spices and ingredients to the inside of the pig and preserve it for about
    30 minutes; Hang it up to dry off any water; Apply other ingredients to the inside of
    the pig for another 20 minutes; Pour boiling water over the pig until the skin is

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